Recipes - Poultry
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in the Cooking Pot and gently fry the vegetables on the
hob 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 4-6 hours on
the Medium setting.
6 Cool and liquidise the soup.
7 Reheat on the hob, thickening the soup with the flour.
Ingredients:
• 60g butter
• 1.8kg mixed vegetables, e.g.
potatoes, onions, carrots,
parsnips, celery, leeks, tomatoes
• 2L vegetable stock
• mixed herbs to taste
• salt and pepper
• 60g plain flour
Vegetable soup
10
Recipes - Soup
Method:
1 Place the chicken breasts and butter in the Cooking Pot and gently
fry on the hob until sealed on all sides.
2 Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on low heat.
3 Blend the cornflour with a splash of wine. Pour the remaining wine
into the pot with the blended cornflour, mixed herbs and seasoning.
Bring to the boil, stirring continuously until thickened.
4 Transfer the Cooking Pot into the Base Unit, cover with the Glass
Lid.
5 Cover with the Glass Lid and cook for approximately 4-6 hours on
the Medium setting.
6 Just 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:
• 10 chicken breasts
• 40g butter
• 2 large onions, finley chopped
• 400g mushrooms, sliced
• 5tbsp dry white wine
• 750ml chicken stock
• 2tsp mixed herbs
• 3tbsp cornflour
• 3 egg yolks
• 150ml double cream
• salt and pepper
Chicken in white wine sauce
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