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Country chicken casserole
high 5-7/low 8-12
Chicken joints skinned
4
Can tomatoes, including juice
397g (14oz)
Can sweet corn, drained
198g (7oz)
Sticks celery, finely chopped
2
Onion, finely chopped
1 medium
White cabbage, finely shredded
50g (2oz)
Bay leaf
1
Mixed herbs
5ml (1tsp)
Fresh ground black pepper
to taste
Salt
to taste
Chicken stock
300ml (
1
/
2
pt)
Boil the stock in a pan. Put the other ingredients into the crock pot, and pour
over the stock. Make sure the fresh vegetables are covered by the stock. Cook
for the time shown.
Duck and orange
high 5-5
1
/
2
+ 1
Garlic, crushed
1 clove
Duck portions
4
Butter
15g (1oz)
Onions
2
Button mushrooms, thinly sliced
100g (4oz)
Flour
25g (1oz)
Orange juice
400ml (
3
/
4
pt)
Heat a large pan and fry the duck portions their own fat till well browned all
over. Transfer to the crock pot. Without adding fat, cook for the time shown.
Drain the fat and discard. Heat the butter in a pan, and fry the onions and
mushrooms till soft. Add the flour and slowly stir in the orange juice. Pour over
the duck in the crock pot and cook for a further hour on high.
Chinese chicken and mushroom
high 31/2-5/low 6-9
Cooking oil
15ml (1tbsp)
Chicken joints
4
Onions, roughly chopped
2
Cornflour
30ml (2tbsp)
Chicken stock
150ml (
1
/
4
pt)
Button mushrooms, halved
350g (12oz)
Soy sauce
30ml (2tbsp)
Lemon, juice of
1
Sugar
5ml (1tsp)
Salt and pepper
to taste
Heat the oil in a large pan and fry the chicken till golden brown. Transfer to
the crock pot. In the remaining oil, fry the onions till transparent, stir in the
cornflour, then gradually stir in the stock. Add the other ingredients, bring to
the boil, and pour over the chicken. Cook for the time shown.
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