10
Recipes - Poultry
Method:
1
Fry the onions, celery, carrot, mushrooms and
pepper in a pan.
2
Add the chicken joints and fry until seared on all
sides.
3
Drain the peaches and pineapple, (retaining the
juice separately). Add the fruit to the pan.
4
To make the sauce, blend cornflour and paprika
with soy sauce, worcestershire sauce, vinegar
and reserved juice. Season to taste.
5
Add the sauce to the pan with the boiling water
and bring to the boil stirring continuously.
6
Transfer the ingredients to the Cooking Pot.
7
Cover with the Glass Lid and cook for
approximately 8-10 hours on Low or 5-6 hours
on High.
Ingredients:
3.5L 6.0L
•
2tbsp 3tbsp Vegetable oil
•
1 small 2 small Onion(s), chopped
•
1 2 Celery stick(s), chopped
•
1 2 Carrot(s), peeled and diced
•
150g 250g Mushrooms, sliced
•
1 2 Red pepper(s), de-seeded
and sliced
•
4 8 Chicken breasts, skinned
•
200g 400g Tinned peaches
•
200g 400g Tinned pineapple chunks
•
3tbsp 5tbsp Cornflour
•
2tsp 3tsp Paprika
•
1tbsp 3tbsp Soy sauce
•
1tbsp 3tbsp Worcestershire sauce
•
4tbsp 6tbsp Malt/wine vinegar
•
500ml 1L Boiling water
•
Salt and pepper to taste
Caribbean chicken
Method:
1
Gently fry the chicken joints in the butter until
browned and seared on all sides.
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 of the wine. Pour
the remaining wine into the pot with the blended
cornflour, mixed herbs and seasoning. Bring to
the boil, stirring continuously until thickened.
4
Transfer to the Cooking Pot and cover with the
Glass Lid.
5
Cook for approximately 8-10 hours on Low or
5-6 hours on High.
6
Just before serving, beat together the egg yolks
and cream. Beat in a few tablespoons of the hot
cooking liquid from the Cooking Pot, mix well
together. Pour this mixture into the Cooking Pot
and stir until the sauce thickens.
Ingredients:
3.5L 6.0L
•
4 8 Chicken joints, skinned
•
30g 75g Butter
•
1 large 2 large Onion(s), finley chopped
•
125g 250g Mushrooms, sliced
•
2tbsp 3tbsp Cornflour
•
500ml 1L Dry white wine
•
1tsp 3tsp Mixed herbs
•
2 2 Egg yolks
•
5tbsp 9tbsp Double cream
•
Salt and pepper to taste
Chicken in white wine sauce
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