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Caribbean chicken
3 tbsp vegetable oil
2 large onions, chopped
3 sticks celery, chopped
3 carrots, sliced
440g mushrooms, sliced
2 red pepper, de-seeded and sliced
6-7 chicken joints, skinned
400g can sliced peaches
300g can pineapple chunks
8 tbsp cornflour
2.5 tsp paprika
2.5 tbsp soy sauce
2.5 tbsp worcestershire sauce
7 tbsp malt/wine vinegar
900ml boiling water
Salt and freshly ground black pepper
Fry onions, celery, carrot, mushrooms and pepper in a pan.
Add chicken joints and fry until browned all over. Drain
peaches, and pineapple, reserving juice, and add them to the
pan. To make the sauce blend cornflour and paprika with soy
sauce, worcestershire sauce, vinegar and reserved juice,
add seasoning, boiling water and pour into pan. Bring the
sauce to the boil, stirring continuously. Transfer all ingredients
to the slow crock pot and place pot into the base unit. Cover
with the lid and cook for approx. 5-7 hours.
Chicken in white wine sauce
8 chicken joints, skinned
65g butter
2 large onion, finely chopped
220g mushrooms, sliced
2.5 tbsp cornflour
70cl dry white wine
2 tsp mixed herbs
salt and freshly ground black pepper
2 egg yolks
8 tbsp double cream
Place the chicken joints and butter in a pan and gently fry until
all the juices are sealed in. Add the onion and fry until
softened but not browned. Add the mushrooms and cook for a
minute on low heat. Blend the cornflour with a little of the
wine. Pour the remaining wine into the pot with the blended
cornflour, mixed herbs and seasoning. Bring to the boil, stirring
continuously until thickened. Transfer all ingredients to the
crock pot, place in the base of the slow cooker and place the
lid on the slow cooker. Cook for approx. 5-8 hours. Just
before serving beat together the egg yolk and cream. Beat in a
few tablespoons of hot sauce mix well together. Pour this
mixture into the slow crock pot and stir until the sauce
thickens.
Chicken and mushroom casserole
8 chicken quarters
65g butter
2.5tbsp flour
2 large onions, finely chopped
3 sticks celery, thinly sliced
450g mushrooms, thinly sliced
2 clove of garlic, crushed
880ml chicken stock
salt and freshly ground black pepper
6 tbsp cream (optional)
Toss the chicken in the flour, place in a pan and fry in the
butter until golden brown on all sides. Add the onion and
celery and gently fry until softened but not browned. Add the
mushrooms and garlic and stir in the stock. Bring to the boil
and season. Transfer all ingredients to the slow crock pot and
place pot in the base unit. Place lid on the slow cooker. Ensure
that the chicken and vegetables are immersed. Cook for
approx. 5-7 hours. Before serving, stir in the cream.
Fricasse of Turkey
8 turkey portions
2 large onions, finely chopped
60g butter
200g mushrooms, sliced
bouquet garni
sliver of zest of lemon
salt and freshly ground black pepper
880ml stock
4 tbsp cornflour
8 tbsp milk
In a pan gently fry the onions in the butter until softened but
not browned. Cube the turkey meat and add to the pan. Add
the remaining ingredients, except the milk and cornflour, and
bring to the boil. Transfer all the ingredients to the crock pot.
Place the crock pot in the slow cooker base unit. Place the lid
over the slow cooker. Cook for approx. 4-6 hour. Remove the
bouquet garni and lemon half an hour before serving. Pour the
liquid into a pan. Blend the cornflour with the milk and pour into
the pan. Stir well and leave to thicken.
Meat
New England beef
1-1.5kg piece of topside (cut into 2 pieces)
1 bouquet garni
1tsp thyme
1tsp black peppercorns
6 shallots
350g carrots, sliced
170g swede, diced
Put the beef into a pan and cover with cold water. Add all the
remaining ingredients, cover and bring to a simmer. Season
well and then transfer all the ingredients to the slow crock pot.
Place the crock pot in the slow cooker base. Place the lid over
onto the slow cooker. Cook for approx. 5 - 7 hours. Take the
beef out of the slow cooker with a slotted spoon and allow to
cool for 10 minutes. The cooking liquid can be used as a base
to make gravy. Cut the beef into slices and spoon a little of the
cooking liquid over. Serve with vegetables and garnish with
fresh parsley.
IMPORTANT
When buying a joint of meat, make sure that it will fit the slow
cook pot. It should fit into the crock pot so that when it is
covered with liquid it will still be 2.5cm below the rim of the
pot. The joint must not stick out above the rim and there should
be enough room to cover the meat with water. The shape of
the meat is just as important as the weight.