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Method:
1
Heat a Frying Pan over medium heat on the hob, add
the mince and cook, stirring occasionally until it
changes colour.
2 Add the onions and garlic and sauté for a few minutes.
Add the Piri Piri seasoning and stir over the heat to
release the flavours then add the passata. Add the
ingredients to the Cooking Pot.
3 Cook on the desired setting with Auto Stir. 4-6 hours
on High, 6-8 hours on Medium or 8-10 hours on Low.
4 Just before serving, thicken if necessary as follows: put
cornflour into a small bowl and add equal amount of
water, mix until smooth and then add to the Cooking
Pot and stir well. Use more cornflour and water if
necessary to achieve the desired consistency. Turn the
Control Knob to High and stir for a few minutes with a
wooden spoon until thickened.
5 Serve in taco shells, with chopped salad and grated
cheese.
• Note: Some brands of Piri Piri seasoning are spicier
than others.
Be guided by the instructions on the packaging.
• Turkey thigh mince gives a better flavour than turkey
breast mince.
Ingredients:
3.5L 6.5L
•
750g 1.5kg Turkey thigh mince
• 150g 300g Onion, chopped
• 2 4 Cloves garlic, crushed
• 2 - 3 tbsp 4-5½ tbsp Piri Piri seasoning
(see note below)
• 500g 1kg Passata
• 1-2 tbsp 1-2 tbsp Cornflour (more if
necessary to achieve
desired consistency)
To serve
• Taco shells
• Shredded lettuce, diced tomatoes
• Grated cheddar cheese
• Sour cream (optional)
Turkey Tacos
Method:
1
Cut the chicken into chunks and set aside.
2 Heat the oil in a Frying Pan on the hob over a medium
heat then add the curry paste and sauté, stirring with a
w
ooden spoon for 1 minute.
3 Add the chicken and cook for a few minutes.
4 Add the ingredients (with the exception of the
c
oriander) to the Cooking Pot, select High setting and
A
uto Stir and cook for 4 hours, 6 hours on Medium
o
r 8 hours on Low setting.
5 Check the seasoning, serve garnished with chopped
coriander, boiled rice and Naan bread.
NOTE: For best results use diced chicken breast
as opposed to diced chicken thighs.
I
ngredients:
3.5L 6.5L
•
1 tbsp 1½ tbsp Olive oil
• 1
50g 225g Thai green curry paste
• 950g 1.5kg Chicken breast
• 1
1½ Zest and juice lime
• 300ml 400ml Coconut milk
•
Salt and pepper to taste
Garnish:
Fresh chopped coriander
Thai Green Chicken Curry
Mains - Auto Stir Recipes
SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 12
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