Kambrook PROFILE KSC450, Инструкция пользователя

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19
Chicken in a Pot
Serves 6-8
3 carrots, peeled and sliced
3 onions, peeled and sliced
3 stalks celery
2kg chicken pieces
¾ teaspoon salt
¾ teaspoon ground black pepper
2 cups/500ml chicken stock or white wine
1 teaspoon dried basil or oregano
1.
Place half of the carrots, onion and
celery into the removable cooking
bowl.
2.
Add the chicken pieces, salt, pepper,
liquid and remaining vegetables.
3.
Sprinkle with herbs.
4.
Cover with lid and cook on ‘LOW’
setting for 6-8 hours or ‘HIGH’ setting
for 3-4 hours or ‘AUTO’ setting for 4-5
hours.
Beef Bourguignon
Serves 6-8
2kg blade or chuck steak, trimmed
2⁄3 cup/100g flour
Salt and pepper, to taste
2 tablespoons/40g butter
1 medium onion, peeled and finely
chopped
1 medium leek, trimmed, washed and
finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tablespoons finely chopped parsley
2 tablespoons chopped chives
2 bay leaves
6 sprigs thyme
2 x 10cm pieces celery
2 cups/500ml red wine
1.
Make a bouquet garni: tie securely
with fine string bay leaves, thyme
and celery. Leave a length of string
attached so that the bouquet garni
can be easily retrieved.
2.
Cut meat into cubes. Toss in flour
mixed with seasonings. Heat butter in
a frypan and brown the meat quickly
over high heat.
3.
Place the meat into the removable
cooking bowl and add onion, leek,
carrots, garlic, parsley, chives and
bouquet garni.
4.
Pour red wine into pan used for
browning the meat and bring to boil.
5.
Pour heated liquid into the removable
cooking bowl, cover with lid and
cook on ‘LOW’ setting for 6-8 hours or
‘HIGH’ setting for 3-4 hours or ‘AUTO’
setting for 4-5 hours.