10
Fricasse of Turkey
4.5 litres
Turkey portions
8
Onions, finely chopped
2 large
Butter
75g
Mushrooms, sliced
225g
Stock
1 litre
Cornflour
5 tbsp
Milk
9 tbsp
Bouquet garni
1
Sliver of zest of lemon
Salt and freshly ground black pepper
Method
In a pan, gently fry the onions in the butter until softened but not
browned. Cube the turkey meat and add to the pan. Add the
remaining ingredients, including the stock, except the milk and
cornflour, and bring to the boil. Transfer all the ingredients to the
ceramic pot. Place the ceramic pot in the slow cooker base unit.
Place the lid over the slow cooker. Cook for approximately 4 - 6
hours. Remove the bouquet garni and lemon half an hour before
serving. Pour the liquid into a pan. Blend the cornflour with the
milk and pour into the pan. Stir well and leave to thicken.
MEAT
New England beef
4.5 litres
Piece of topside
1.5kg
Bouquet garni
1
Thyme
1½ tsp
Black peppercorns
1½ 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 5-7 hours. 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 into the slow
cook 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.
48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 10
