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15
Manual Recipes - Soup
Vegetable Soup
Method:
1
P
eel, wash and cube or slice all the vegetables.
2 Melt butter in a Frying Pan and gently sauté the
vegetables on the hob for 2-3 minutes.
3 A
dd the hot stock. Stir well and bring to the boil.
Season to taste and add mixed herbs.
4 T
ransfer the Cooking Pot.
5 Cover with the Glass Lid and cook on the desired
s
etting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with a paste
made with flour and water.
I
ngredients:
3.5L 6.5L
•
3
0g 60g Butter
• 1.25kg 1.8kg Mixed vegetables, e.g.
p
otatoes, onions, carrots,
p
arsnips, celery, leeks,
t
omatoes
• 1
.1L 2L Vegetable stock
• 1 tsp 1 tsp Mixed herbs
• pinch pinch Salt and pepper
• 30g 60g Flour
Chicken in White Wine
Method:
1
Heat the butter in a Frying Pan and gently sauté the
chicken in batches until sealed on all sides. Remove
and set aside.
2 Add the onion and fry until softened but not browned.
Add the mushrooms and cook for a minute on low
heat.
3 Blend the cornflour with a little wine. Pour the
remaining wine into the Pot with the blended cornflour,
mixed herbs and seasoning. Bring to the boil, stirring
continuously.
4 Transfer all ingredients to the Cooking Pot and cover
with the Glass Lid.
5 Cook for approximately 6 hours on the Medium setting,
or 8 hours on Low, 4 hours on High.
6 Just before serving, beat together the egg yolks and
cream. Beat in a few tablespoons of the cooking
liquid, mix well together. Pour this mixture into the
Cooking Pot and stir until the sauce thickens.
Ingredients:
3.5L 6.5L
•
4 10 Chicken breasts, skinned
• 20g 40g Butter
• 1 2 Finley chopped onion
• 125g 400g Mushrooms, sliced
• 2 tbsp 3 tbsp Cornflour
• 3 tbsp 5 tbsp Dry white wine
• 400ml 750ml Chicken stock
• 1tsp 2tsp Mixed herbs
• 2 3 Egg yolks
• 75ml 150ml Double cream
• pinch pinch Salt and pepper
Manual Recipes - Poultry
SC461010 REV 1.qxp_Layout 1 06/04/2018 14:52 Page 15
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