12
Recipes - Poultry
Method:
1
Fry the onions, celery, carrot, mushrooms and
pepper in a pan.
2
Add the chicken joints and fry until seared on all
sides.
3
Drain the peaches and pineapple, (retaining the
juice separately). Add the fruit to the pan.
4
To make the sauce, blend cornflour and paprika
with soy sauce, worcestershire sauce, vinegar
and reserved juice. Season to taste.
5
Add the sauce to the pan with the boiling water
and bring to the boil stirring continuously.
6
Transfer the ingredients to the Cooking Pot.
7
Cover with the Lid and cook for approximately
5-7 hours.
Ingredients:
•
3tbsp Vegetable oil
•
2 large Onions, chopped
•
4 Celery sticks, chopped
•
3 Carrots, peeled and diced
•
500g Mushrooms, sliced
•
2 Red peppers, de-seeded and sliced
•
8 Chicken joints, skinned
•
400g Tinned peaches, sliced
•
400g Tinned pineapple chunks
•
10tbsp Cornflour
•
3tsp Paprika
•
3tbsp Soy sauce
•
3tbsp Worcestershire sauce
•
8tbsp Malt/wine vinegar
•
1L Boiling water
•
Salt and pepper to taste
Caribbean chicken
Method:
1
Gently fry the chicken joints in the butter until
browned and seared on all sides.
2
Add the onion and fry until softened but not
browned. Add the mushrooms and cook for a
minute on low heat.
3
Blend the cornflour with a little of the wine. Pour
the remaining wine into the pot with the blended
cornflour, mixed herbs and seasoning. Bring to
the boil, stirring continuously until thickened.
4
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
5
Just before serving, beat together the egg yolks
and cream. Beat in a few tablespoons of the hot
cooking liquid from the Cooking Pot, mix well
together. Pour this mixture into the Cooking Pot
and stir until the sauce thickens.
Ingredients:
•
8 Chicken joints, skinned
•
75g Butter
•
2 large Onions, finely chopped
•
250g Mushrooms, sliced
•
3tbsp Cornflour
•
1L Dry white wine
•
3tsp Mixed herbs
•
2 Egg yolks
•
9tbsp Double cream
•
Salt and pepper to taste
Chicken in white wine sauce
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