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Recipes - Poultry
Method:
1 Fry the onions, celery, carrot, mushrooms and pepper in the
Cooking Pot.
2 Add the chicken joints and fry until seared on all sides.
3 Drain the peaches and pineapple, reserving juice, add them to the
Cooking Pot.
4 To make the sauce, blend cornflour and paprika with soy sauce,
worcestershire sauce, vinegar and fruit juice, season to taste.
5 Add to the Cooking pot with the boiling water and bring to the boil
stirring continuously.
6 Transfer the Cooking Pot into the Base Unit.
7 Cover with the Glass Lid and cook for approximately 5-7 hours on
the Medium setting.
Ingredients:
• 2tbsp vegetable oil
• 2 small onions, chopped
• 2 celery sticks, chopped
• 2 large carrots, peeled and diced
• 250g mushrooms, sliced
• 1 red pepper, de-seeded and
sliced
• 4 chicken joints, skinned
• 200g tinned peaches
• 400g tinned pineapple chunks
• 5tbsp cornflour
• 1tsp paprika
• 1tbsp soy sauce
• 3tsp worcestershire sauce
• 4tbsp malt/wine vinegar
• 500ml boiling water
• salt and pepper
Caribbean chicken
Recipes - Soup
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in the Cooking Pot and gently fry the vegetables for 2-3
minutes.
3 Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4 Transfer the Cooking Pot into the Base Unit.
5 Cover with the Glass Lid and cook for approximately 6-8 hours on
the Medium setting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with the flour.
Ingredients:
• 30g butter
• 1.25kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
• 30g flour
• 1.1L vegetable stock
• 1tsp mixed herbs
• salt and pepper
Vegetable soup
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