11
Method:
1
Peel, wash and cube or slice all the vegetables.
2
Melt butter in a pan 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 to the Cooking Pot and cover with the
Lid. Cook for approximately 6-8 hours.
5
Cool and liquidise the soup and then reheat in a
pan on the hob. Thicken with the flour.
Vegetable soup
Ingredients:
•
60g Butter
•
2.2kg Mixed vegetables, e.g. potato, onion,
carrot, celery, parsnips, leek, tomato
•
60g Flour
•
2L Stock
•
2tsp Mixed herbs
•
Salt and pepper to taste
Recipes - Poultry
Method:
1
Clean, wipe and dry chicken, coat in seasoned
flour. In a pan, fry the chicken in the butter until
brown all over.
2
Add onions and carrots and fry until soft.
3
Add pepper, paprika, tomato puree, and the
remaining flour, stir well.
4
Gradually mix in the chicken stock. Bring to the
boil and season.
5
Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
Ingredients:
•
8 Chicken portions
•
60g Butter
•
60g Seasoned flour
•
4 large Onions, finely chopped
•
6 Carrots, peeled and sliced
•
2 Green peppers, de-seeded
and chopped
•
3tsp Paprika
•
3tsp Tomato puree
•
1L Chicken stock
•
Salt and pepper to taste
Chicken paprika
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