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10
Recipes - Poultry
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in the Cooking Pot and gently fry the
vegetables on the hob for 2-3 minutes.
3 Add the hot stock. Stir well and bring to the boil.
Season to taste and add mixed herbs.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Hinged Glass Lid and cook for
8-10 hours on the Low setting, 6-8 hours on
Medium setting or 4-6 hours on the High setting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with the
flour if necessary.
Ingredients:
3.5L 6.5L
•
30g 60g Butter
• 1
.25kg 1.8kg Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks,
tomatoes
• 1.1L 2L Vegetable stock
• M
ixed herbs to taste
• Salt and pepper
• 30g 60g Plain flour
Vegetable Soup
Recipes - Soup
Method:
1 Place the chicken breasts and butter in the
Cooking Pot and gently fry on the hob 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 a low heat. Replace the chicken into
the Pot.
3 Blend the cornflour with a splash of wine. Pour
the remaining wine into the Cooking Pot with the
blended cornflour, mixed herbs and seasoning.
Bring to the boil, stirring continuously until
thickened.
4 Transfer the Cooking Pot into the Base Unit,
cover with the Hinged Glass Lid.
5 Cook for 8 hours on the Low setting, 6 hours on
Medium setting or 4 hours on the High setting.
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
• 20g 40g Butter
• 1 2 Large onions, finely chopped
• 125g 400g Mushrooms, sliced
• 3 tbsp 5 tbsp Dry white wine
• 400ml 750ml Chicken stock
• 1 tsp 2 tsp Mixed herbs
• 2 tbsp 3 tbsp Cornflour
• 2 3 Egg yolks
• 75ml 150ml Double cream
• Salt and pepper
Chicken in White Wine Sauce
SC460020 MUK Rev 1.qxp_Layout 1 27/03/2019 15:30 Page 10
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