9
Recipes - Poultry
Method:
1
Fry the onions, celery, carrot, mushrooms and pepper in the
Cooking Pot.
2
Add the chicken joints and fry until seared on all sides.
3
Drain the peaches and pineapple, reserving juice, add them to the
Cooking Pot.
4
To make the sauce, blend cornflour and paprika with soy sauce,
worcestershire sauce, vinegar and fruit juice, season to taste.
5
Add to the Cooking pot with the boiling water and bring to the boil
stirring continuously.
6
Transfer the Cooking Pot into the Base Unit.
7
Cover with the Glass Lid and cook for approximately 5-7 hours on
the Medium setting.
Ingredients:
•
2tbsp vegetable oil
•
2 small onions, chopped
•
2 celery sticks, chopped
•
2 large carrots, peeled and diced
•
250g mushrooms, sliced
•
1 red pepper, de-seeded and
sliced
•
4 chicken joints, skinned
•
200g tinned peaches
•
400g tinned pineapple chunks
•
5tbsp cornflour
•
1tsp paprika
•
1tbsp soy sauce
•
3tsp worcestershire sauce
•
4tbsp malt/wine vinegar
•
500ml boiling water
•
salt and pepper
Caribbean chicken
Recipes - Soup
Method:
1
Peel, wash and cube or slice all the vegetables.
2
Melt butter in the Cooking Pot and gently fry the vegetables for 2-3
minutes.
3
Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4
Transfer the Cooking Pot into the Base Unit.
5
Cover with the Glass Lid and cook for approximately 6-8 hours on
the Medium setting.
6
Cool and liquidise the soup.
7
Reheat on the hob, thickening the soup with the flour.
Ingredients:
•
30g butter
•
1.25kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
•
30g flour
•
1.1L vegetable stock
•
1tsp mixed herbs
•
salt and pepper
Vegetable soup
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