Recipes - Poultry
Method:
1
Peel, wash and cube or slice all the vegetables.
2
Melt butter in the Cooking Pot and gently fry the vegetables on the
hob 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 onto the Base Unit.
5
Cover with the Glass Lid and select the desired slow cook
setting using the Cooking Guide on page 9.
6
Cool and liquidise the soup.
7
Reheat on the hob if necessary and check the seasoning before
serving.
Ingredients:
•
60g butter
•
1.75kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
•
1.5L vegetable stock
•
Mixed herbs to taste
•
Salt and pepper
Vegetable Soup
10
Recipes - Soup
Method:
1
Heat the butter in the Cooking Pot and gently fry the chicken
breasts/quarters in batches on the hob until sealed on all sides.
Remove and set aside.
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 cold water to make a paste. Add
the wine into the pot with the blended cornflour, mixed herbs, stock
and season. Replace the chicken pieces and bring to the boil,
stirring continuously.
4
Transfer the Cooking Pot onto the Base Unit, cover with the Glass
Lid.
5
Cook for the minimum time on the desired slow cook setting using
the Cooking Guide on page 9.
6
Just before serving, beat together the egg yolks and cream. Beat in
a few tablespoons of the cooking liquid, mix well together. Pour this
mixture into the Cooking Pot and stir until the sauce thickens.
Note: If using leg quarters, the amount of stock may need to be
increased to ensure the food is covered.
Ingredients:
•
6 chicken breasts or leg quarters
•
30g butter
•
160g onion, chopped
•
250g mushrooms, sliced
•
3 tbsp cornflour
•
3 tbsp dry white wine
•
700ml chicken stock
•
1 tsp mixed herbs
•
2 egg yolks
•
100ml double cream
•
Salt and pepper
Chicken in White Wine Sauce
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