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Chicken stock 6 cups/1
1
⁄2 litres 8 cups/2 litres
Oil 1 tablespoon 2 tablespoons
Onion, finely chopped 1 large 2 medium
Garlic cloves, crushed 2 3
Carrots, sliced 1 medium 2 medium
Potatoes, peeled and chopped 200g 300g
Celery stick, sliced 1 2
Bay leaves, halved 1 2
Milk
1
⁄3 cup/ 80ml
2
⁄3 cup/ 160ml
Butter 20g 40g
Fresh mint, chopped to serve
1. Place the barley with a third of the stock in the Slow Cooker. Cover and cook on
HIGH 1-1
1
⁄2 hours, or until just tender.
2. Heat oil in a non-stick pan. Cook onion and garlic over a medium heat, until onion is
soft.
Add to Slow Cooker with remaining stock carrots, potatoes, celery, bay leaves and
milk.
Cover and cook on HIGH 3-4 hours or AUTO 9-10 hours.
3. Check soup for seasoning.Add salt and pepper if required. Ladle soup into bowls,
sprinkle with mint and serve.
Serving Suggestions:Accompany with commercially prepared herb flavoured croutons.
Chicken with Rosemary Lemon and Garlic
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Olive oil 2 teaspoons 1 tablespoon
Butter 20g 30g
Chicken pieces, skin removed 1.5kg 2 kg
White wine
1
⁄2 cup/ 125ml 1 cup/ 250ml
Chicken stock
1
⁄2 cup/ 180ml 1 cups/ 375ml
Lemon juice 2 tablespoons 3 tablespoons
Cracked black pepper 1 teaspoon 2 teaspoons
Red chillies, finely chopped
2 small
3 small