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Lentil soup
4 litres
Smoked bacon, chopped
175g
Onion, finely chopped
2 large
Carrots, finely diced
4
Celery, finely sliced
4 sticks
Orange lentils
350g
Can of chopped tomatoes
2x 400g
Chicken stock
1.5 litre
Worcestershire sauce
4 tsp
Bay leaf
1
Basil
2 tsp
Parsley, finely chopped 2 tbsp
Salt and freshly ground black
pepper
Pinch of nutmeg
Method
In a pan, gently fry the
bacon until the fat begins to
run. Add the onion, carrot
and celery and fry until soft.
Add all the remaining
ingredients except the
parsley and bring to the boil.
Simmer for 2 minutes.
Transfer to the ceramic pot.
Place ceramic pot into the
slow cooker base, cover with
the lid. Cook for
approximately 3 hours on
High or 10 hours on Low If a
smoother consistency is
required, liquidise the soup
after cooling and then reheat
the soup in a pan. Sprinkle
with parsley and serve with
crusty french bread.
Chicken paprika
4 litres
Chicken portions
6
Butter
50g
Seasoned flour
60g
Onions, chopped
4 large
Carrots peeled and sliced
5
Green pepper, de-seeded and
chopped
2
Paprika
3 tsp
Tomato puree
3 tsp
Chicken stock
800ml
Salt and freshly ground black
pepper
Method
Clean, wipe and dry chicken,
coat in seasoned flour. Using
a pan, fry the chicken in the
butter until brown all over.
Add onions and carrots and
fry until soft. Add pepper,
paprika, tomato puree, and
the remaining flour, stir well.
Gradually mix in the chicken
stock. Bring to the boil and
season. Transfer all
ingredients to the ceramic
pot and place in the base
unit. Cover with the lid and
cook for approximately 3-4
hours on High or for 10
hours on Low.
Carribean Chicken
4 litres
Vegetable oil
3 tbsp
Onion, chopped
2 small
Celery, chopped
3 sticks
Carrots, sliced
2
Mushrooms, sliced
300g
Red pepper, de-seeded and
sliced
2
Chicken joints, skinned
6
Canned sliced peaches 1
Canned pineapple chunks
1
Cornflour
8 tbsp
Paprika
3 tsp
Soy sauce
3 tbsp
Worcestershire sauce
3 tbsp
Malt/wine vinegar
6 tbsp
Boiling water
700ml
Salt and freshly ground black
pepper
Method
Fry onions, celery, carrot,
mushrooms and pepper in a
pan. Add chicken joints and
fry until browned all over.
Drain peaches and
pineapple, reserving juice,
and add them to the pan. To
make the sauce, blend
cornflour and paprika with
soy sauce, worcestershire
sauce, vinegar and reserved
juice, add seasoning, boiling
water and pour into pan.
Bring the sauce to the boil,
stirring continuously. Transfer
all ingredients to the ceramic
pot and place pot into the
base unit. Cover with the lid
and cook for approximately
4 hours on High or 10 hours
on Low.
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