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chicken and tarragon
casserole
15g/
1
⁄2 oz butter
1 tbsp/15ml oil
4 chicken breasts
1 onion finely chopped
150ml/5 fl oz dry white wine
150ml/5 fl oz hot chicken stock
4 sprigs tarragon
50ml/2 fl oz double cream
salt and pepper
1 tbsp/15ml cornflour (approx)
Heat the butter and oil in a frying pan.
Add the chicken pieces and brown on
both sides. Transfer the chicken to the
cooking pot. Fry the onion and place in
the cooking pot with the wine, stock,
2 sprigs of tarragon and seasoning.
Cover with the lid and cook on High for
approximately 3 hours or Low for
approximately 6 hours. At the end of
the cooking time, remove the chicken
pieces and keep warm. Mix the
cornflour with some water to form a
smooth paste and add to the slow
cooker with the cream, stir well. Return
the chicken pieces to the cooking
bowl, replace the lid and allow to cook
for additional time until the mixture
thickens. At completion, finely chop the
remaining tarragon and add to the
cooking pot. Serve immediately.
baked apples
3 Cooking apples (choose ones of a
suitable size to fit inside the cooking
pot)
75g/2
1
⁄
2 oz mixed dried fruit
2.5ml/
1
⁄2 level tsp cinnamon
25g/1oz soft brown sugar
75ml/2
1
⁄2
fl oz cold water
Wash and core the apples, then using
a sharp knife make a slit in the skin
around the middle of each one. Place
the apples in the cooking pot. Combine
the fruit, cinnamon and sugar then fill
the centre of each apple with the
mixture. Add the water and put the lid
in position. Cook on Low for
approximately 2-4 hours (this will
depend upon the size and variety of the
apples).
rice pudding
75g/3oz short grain or pudding rice
50g/2oz caster sugar
1 litre/1
3
⁄
4 pts milk
25g/1oz butter
ground nutmeg
Place the rice, sugar and milk into the
cooking pot and stir well. Top with
shavings of butter and sprinkle with
nutmeg. Put the lid in position and
cook on High for approximately 2-3
hours or Low for 4-5 hours. After 1
hour stir the contents of the cooking
pot and once again during cooking.
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