CREAMY PUMPKIN SOUP
Serves 4
Ingredients
2 tablespoon olive oil
1 onion, chopped finely
1.5g pumpkin, diced
4 cups chicken stock
Sea salt & freshly ground black pepper
1/3 cup cream or sour cream to serve (optional)
Instructions
1. Heat oil in large fry pan over medium heat, add onion and
cook for 2-3 minutes, or until onion is soft.
2. Add diced pumpkin, cook, stirring, until pumpkin begins to
soften and colour slightly. Transfer to slow cooker.
3. Add chicken stock and cook on HIGH for 1-2 hours or
LOW for 3-4 hours. Cool before pureeing.
4. Blend or process cooled soup until smooth. Reheat in slow
cooker for about 1 hour on HIGH or until hot.
5. Serve with cream and extra ground black pepper.
ROASTING BEEF
Place Meat in to the slow cooker and cook.
Approximate cooking times for well done:
LOW 2-2 ½ hours per 500g
HIGH 1- 1 ½ hour per 500g
ROASTING LAMB
Cut away excess fat. Place meat into the slow cooker. Cover and
cook as desired.
Approximate cooking times for well done:
LOW 2-2 ½ hours per 500g
HIGH 1-1 ½ hours per 500g
No need to turn meat during cooker
ROASTING CHICKEN
Wash chicken and pat dry. Stuff if desired and truss. Place
chicken in to the slow cooker and cover.
Approximate cooking times:
LOW 1 ½ - 2 ½ hours per 500g
HIGH 1 – 1 ½ hours per 500g
Dot with butter and sprinkle with paprika to add extra colour.
MOROCCAN CHICKEN
Serves 4-6
Ingredients
2kg chicken pieces, skin and fat removed
¾ cup plain flour
Sea salt and freshly ground black pepper
3 tablespoons olive oil
1 onion, slice finely
2 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
¼ teaspoon ground cinnamon
½ cup chicken stock
415g can apricot halves in natural juice
Cous cous, to serve
Instructions
1. Wash chicken and pat dry. Lightly coat the chicken in the
flour seasoned with salt and pepper; shake off excess.
2. Heat oil in a frying pan and cook chicken in batches, until
browned all over. Transfer in to slow cooker.
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