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RECIPES - POULTRY
Chicken Casserole
Ingredients:
• 4 chicken leg quarters
• 30g butter
• 100g onion, chopped into large dice
• 200g mushrooms, wiped and halved
• 125ml white wine
• 875ml chicken stock
• 2½ tbsp cornflour
• 1 tsp mixed herbs
Method:
1 Heat the butter in the Cooking Pot on the hob and brown the
chicken legs in batches until sealed. Remove and set aside.
2 Add the onions and mushrooms to soften.
3 Add the rest of the ingredients, stir until slightly thickened.
4 Place the pan in the Base Unit. Replace the chicken into the
Cooking Pot and select desired setting.
RECIPES - MEAT
Beef stew
Ingredients:
• 1 tbsp cooking oil
• 600g stewing beef cut into 1” cubes
• 400g potatoes, peeled and cut into large dice
• 400g carrots, peeled and cut into rounds
• 250g leeks, sliced
• 150g onions, chopped into large pieces
• 850ml beef stock (made with cold and hot water and 1 stock
cubes)
• 1tsp mixed herbs
• 1½ tbsp cornflour
Method:
1 Heat 1tbsp oil in the Cooking Pot on the hob and then sear the
meat in batches using the remaining oil as necessary and reserve.
2 Soften the onions. Remove the meat.
3 Add the remaining ingredients and stir well. Replace the meat and
stir.
4 Place the pan in the Base Unit, cover with the Lid and select the
desired setting.
5 If necessary, thicken the sauce with the cornflour. Mix the
cornflour with a little cold water until a smooth paste is achieved.
Mix this into a cup of the hot liquid taken from the Cooking Pot,
when fully mixed into the liquid add this back into the rest of the
ingredients and stir well until the cornflour is evenly distributed.
This can be done 30 minutes from the end of the cooking time.
BBQ Spare ribs
Ingredients:
• 750g pork spare ribs
• 300ml BBQ sauce
Method:
1 Marinade the ribs in the sauce in a covered dish in the fridge for
several hours or overnight.
2 Next day, transfer to the Cooking Pot and cover with the Glass
Lid.
3 Cook for 4-6 hours on High setting, 6-8 hours on the Medium
setting or 8-10 hours on the Low setting.
4 Serve hot or cold.
Boiled Ham
Ingredients:
• 1.3kg (max) gammon joint
Method:
1 Remove the outer packaging from the joint leaving any collar in
place. Rinse the joint with cold running water and then place into
the Cooking Pot. Place the Cooking Pot into the Base Unit.
2 Pour boiling water from the kettle into the Cooking Pot to just
cover the joint, cover with the Glass Lid.
3 Cook for 4-6 hours on the High setting, 6-8 hours on the Medium
setting or 8-10 hours on the Low setting.
4 Discard the cooking liquid. Carving the joint will be easier if it is
allowed to rest before serving.
IMPORTANT: When buying a joint of meat, ensure it will fit into the
Cooking Pot. The joint must not protrude above the rim of the Pot.
The shape of the meat is just as important as the weight.
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