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RECIPES
11
NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
CHICKEN IN A POT
Serves 8-10
4 carrots, peeled and sliced
4 onions, peeled and sliced
4 stalks celery
2½kg chicken pieces
1 teaspoon salt
1 teaspoon ground black pepper
2½ cups/625ml chicken stock or white wine
2 teaspoons dried basil or oregano
Place half of the carrots, onion and celery
into the removable crockery bowl. Add the
chicken pieces, salt, pepper, liquid and remaining
vegetables. Sprinkle with herbs. Cover with
lid and cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours or AUTO setting for
4-5 hours.
BEEF IN RED WINE
Serves 8-10
2½ kg blade or chuck steak, trimmed
1 cup/150g flour
Salt and pepper, to taste
2½ tablespoons/50g butter
2 onions, peeled and finely chopped
1 leek, trimmed, washed and finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
1 x 700ml bottle red wine
Cut meat into cubes. Toss in flour mixed with
seasonings. Heat butter in a frypan and brown
the meat quickly over high heat. Place the meat
into the removable crockery bowl and add
onions, leek, carrots, garlic, parsley, chives and
bouquet garni. Pour red wine into pan used for
browning the meat and bring to boil. Pour heated
liquid into the removable crockery bowl, cover
with lid and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours or AUTO setting
for 4-5 hours.
CHICKEN MARENGO
Serves 8-10
2½kg chicken pieces or drumsticks
3 tablespoons flour
Salt and pepper, to taste
3 tablespoons/60ml vegetable oil
3 tablespoons/60g butter
4 cloves garlic, peeled and crushed
8 cups/2 litres chicken stock
½ cup/125ml brandy
4 large tomatoes, peeled and chopped
20 mushrooms, chopped
2 bouquet garni
3 tablespoons finely chopped parsley
Cut chicken into serving pieces, pat each piece
dry and toss in flour mixed with seasonings.
Heat oil and butter in a pan, add the chicken
pieces and cook over medium heat until golden,
turning frequently. Remove from pan, drain and
place into the removable crockery bowl. Add the
garlic, stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for 3-4
hours or AUTO setting for 4-5 hours. Serve on
a bed of hot rice or couscous and sprinkle with
parsley.
NOTE: To thicken the sauce, blend 1½ tablespoons
flour and 1½ tablespoons milk until smooth. Remove
the chicken from the removable crockery bowl, stir
the flour mixture into the sauce and cook on HIGH
setting for 10 minutes, stirring occasionally.
KSC650_IB_FA.indd 11 4/3/09 3:43:38 PM