11
Recipes - Poultry
Method:
1Fry the onions, celery, carrot, mushrooms and pepper in the
Cooking Pot.
2Add the chicken joints and fry until seared on all sides.
3Drain the peaches and pineapple, reserving juice, add them to the
Cooking Pot.
4To make the sauce, blend cornflour and paprika with soy sauce,
worcestershire sauce, vinegar and fruit juice, season to taste.
5Add to the Cooking pot with the boiling water and bring to the boil
stirring continuously.
6Transfer the Cooking Pot into the Base Unit.
7Cover 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:
1Peel, wash and cube or slice all the vegetables.
2Melt butter in the Cooking Pot and gently fry the vegetables for 2-3
minutes.
3Add the hot stock. Stir well and bring to the boil. Season to taste
and add mixed herbs.
4Transfer the Cooking Pot into the Base Unit.
5Cover with the Glass Lid and cook for approximately 6-8 hours on
the Medium setting.
6Cool and liquidise the soup.
7Reheat 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
