10
Recipes - Poultry
Method:
1Peel, wash and cube or slice all the vegetables.
2Melt butter in the Cooking Pot and gently fry the
vegetables on the hob 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 Hinged Glass Lid and cook for
8-10 hours on the Low setting, 6-8 hours on
Medium setting or 4-6 hours on the High setting.
6Cool and liquidise the soup.
7Reheat on the hob, thickening the soup with the
flour if necessary.
Ingredients:
3.5L 6.5L
•30g 60g Butter
•1.25kg 1.8kg Mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks,
tomatoes
•1.1L 2L Vegetable stock
•Mixed herbs to taste
•Salt and pepper
•30g 60g Plain flour
Vegetable Soup
Recipes - Soup
Method:
1Place the chicken breasts and butter in the
Cooking Pot and gently fry on the hob until
sealed on all sides. Remove and set aside.
2Add the onion and fry until softened but not
browned. Add the mushrooms and cook for a
minute on a low heat. Replace the chicken into
the Pot.
3Blend the cornflour with a splash of wine. Pour
the remaining wine into the Cooking Pot with the
blended cornflour, mixed herbs and seasoning.
Bring to the boil, stirring continuously until
thickened.
4Transfer the Cooking Pot into the Base Unit,
cover with the Hinged Glass Lid.
5Cook for 8 hours on the Low setting, 6 hours on
Medium setting or 4 hours on the High setting.
6Just before serving, beat together the egg yolks
and cream. Beat in a few tablespoons of the
cooking liquid, mix well together. Pour this
mixture into the Cooking Pot and stir until the
sauce thickens.
Ingredients:
3.5L 6.5L
•4 10 Chicken breasts
•20g 40g Butter
•1 2 Large onions, finely chopped
•125g 400g Mushrooms, sliced
•3 tbsp 5 tbsp Dry white wine
•400ml 750ml Chicken stock
•1 tsp 2 tsp Mixed herbs
•2 tbsp 3 tbsp Cornflour
•2 3 Egg yolks
•75ml 150ml Double cream
•Salt and pepper
Chicken in White Wine Sauce
