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Recipes - Poultry
Method:
1 In the Cooking Pot, gently fry the onions in the butter until softened
but not browned.
2 Cube the turkey meat and add to the pan.
3 Add the remaining ingredients, except the milk and cornflour, and
bring to the boil.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6 Remove the bouquet garni and lemon half an hour before serving.
7 Pour the liquid into a pan. Blend the cornflour with the milk and
pour into the pan. Stir well and leave to thicken.
Ingredients:
• 4 turkey portions
• 1 large onion, finley chopped
• 30g butter
• 125g mushrooms
• 1 bouquet garni
• 400ml stock
• 2tbsp cornflour
• 4tbsp milk
• sliver of lemon zest
• salt and pepper
Fricassee of turkey
Method:
1 Clean, wipe and dry the chicken, coat with the seasoned flour.
2 Add the butter to the Cooking Pot and fry the chicken until sealed
on all sides.
3 Add onions and carrots and fry until soft. Add the pepper, paprika,
tomato puree and the remaining flour, stir well.
4 Gradually mix in the chicken stock. Bring to the boil and season.
5 Transfer the Cooking Pot into the Base Unit and cover with the
Glass Lid.
6 Cook for approximately 4-7 hours on the Medium setting.
Ingredients:
• 4 chicken portions
• 30g butter
• 50g seasoned flour
• 3 large onions, chopped
• 4 carrots peeled and sliced
• 1 green peppers, de-seeded
and chopped
• 1tsp paprika
• 1tsp tomato puree
• 500ml chicken stock
• salt and pepper
Chicken paprika
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