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For details of other Morphy Richards products, please see our website:
Chicken in white wine
sauce
4 litres
Chicken joints, skinned 6
Butter
60g
Onion, finely chopped
2 large
Mushrooms, sliced
200g
Cornflour
3 tbsp
Dry white wine
800ml
Mixed herbs
3 tsp
Egg yolks
2
Double cream
7 tbsp
Salt and freshly ground black
pepper
Method
Place the chicken joints and
butter in a pan and gently fry
until all the juices are sealed
in. Add the onion and fry
until softened but not
browned. Add the
mushrooms and cook for a
minute on low heat. 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.
Transfer all ingredients to the
ceramic pot, place in the
base of the slow cooker and
place the lid on the slow
cooker. Cook for for
approximately 4 hours on
High or 10 hours on Low.
Just before serving, beat
together the egg yolk and
cream. Beat in a few
tablespoons of hot sauce,
mix well together. Pour this
mixture into the slow
ceramic pot and stir until the
sauce thickens.
Chicken and
mushroom casserole
4 litres
Chicken quarters
6
Butter 50g
Flour 2
1/2
tbsp
Onions, finely chopped
2 large
Celery, thinly sliced
3 sticks
Mushrooms, thinly sliced 400g
Clove of garlic, crushed 2
Chicken stock
600ml
Salt and freshly ground black
pepper
Cream (optional)
6 tbsp
Method
Toss the chicken in the flour,
place in a pan and fry in the
butter until golden brown on
all sides. Add the onion and
celery and gently fry until
softened but not browned.
Add the mushrooms and
garlic and stir in the stock.
Bring to the boil and season.
Transfer all ingredients to the
slow ceramic pot and place
pot in the base unit. Place
lid on the slow cooker.
Ensure that the chicken and
vegetables are immersed.
Cook for approximately 4
1/2
-
6
1/2
hours on High or for 8
hours on Low. Before
serving, stir in the cream.
New England Beef
4 litres
Piece of topside
1.5 kg
Bouquet garni
1
Thyme
1
1/2
tsp
Black peppercorns
1
1/2
tsp
Shallots
8
Carrots, sliced
400g
Swede, diced
200g
Method
Put the beef into a pan and
cover with cold water. Add
all the remaining ingredients,
cover and bring to a simmer.
Season well and then
transfer all the ingredients to
the ceramic pot. Place the
ceramic pot in the slow
cooker base. Place the lid
onto the slow cooker. Cook
for approximately 4 hours on
High or for 10 hours on Low.
Take the beef out of the slow
cooker with a slotted spoon
and allow to cool for 10
minutes. The cooking liquid
can be used as a base to
make gravy. Cut the beef
into slices and spoon a little
of the cooking liquid over.
Serve with vegetables and
garnish with fresh parsley.
IMPORTANT: When buying a
joint of meat, make sure that
it will fit the ceramic pot. It
should fit into the ceramic
pot so that when it is
covered with liquid, it will still
be 2.5cm below the rim of
the pot. The joint must not
stick out above the rim and
there should be enough
room to cover the meat with
water. The shape of the meat
is just as important as the
weight.
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