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15
Roasting Chicken
Wash chicken and pat dry. Stuff if desired
and truss. Place chicken into the slow cooker
and cover.
Approximate cooking times:
Low 1
1
/
2
- 2
1
/
2
hours per 500g
High 1 - 1
1
/
2
hours per 500g
Dot with butter and sprinkle with paprika to
add extra colour.
Seafood Hot Pot Serves 4-6
1 blue swimmer crab, cut in half and claws
cracked
500g mussels, cleaned
500g squid rings
500g green king prawns, peeled leaving tails
intact
250g scallops
1 tablespoon oil
2 cloves garlic, crushed
2cm piece ginger, finely grated
3 onions, sliced
1
/
2
cup water
1 cup dry white wine
2 x 425g can tomatoes, undrained
1
/
3
cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1
/
2
teaspoon chill powder or 1 chilli, finely
chopped (reduce quantity if desired)
1
/
3
cup chopped parsley
1. Prepare seafood.
2. Heat oil in a frypan pan. Add garlic, ginger,
onions and lightly sauté until onion is tender.
3. Place onion mixture, seafood and
remaining ingredients except parsley into
the slow cooker.
4. Cover and cook on Low for 3-4 hours or on
High for 1
1
/
2
-2 hours.
5. Serve sprinkled with parsley and crusty
bread.
Lemon Honey Chicken Casserole Serves 4-6
1kg chicken drumsticks
2-3 tablespoons flour
2 tablespoons oil
2 cloves garlic, finely chopped
1 large onion, cut into eight wedges
6 green onions, cut into 2cm pieces
4 celery sticks, cut into 2cm pieces
zest of 2 lemons, cut into thin strips
3
/
4
cup chicken stock
1
/
3
cup honey
1. Toss chicken in flour.
2. Heat oil in a frypan. Add chicken and
brown all over. Place into the slow cooker.
3. Lightly sauté garlic and onion. Add to the
slow cooker. Add remaining ingredients.
Cover and cook on Low for 4-6 hours or on
High for 2-3 hours.
4. Serve with fried or boiled rice.
Recipes (continued)