11
Method:
1 Peel, wash and cube or slice all the vegetables.
2 Melt butter in a pan and gently fry the vegetables
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 to the Cooking Pot and cover with the
Lid. Cook for approximately 6-8 hours.
5 Cool and liquidise the soup and then reheat in a
pan on the hob. Thicken with the flour.
Vegetable soup
Ingredients:
3.5L 6.5L
• 30g 60g Butter
• 1.25kg 2.2kg Mixed vegetables, e.g.
potato, onion, carrot, celery,
parsnips, leek, tomato
• 30g 60g Flour
• 1.1L 2L Stock
• 1tsp 2tsp Mixed herbs
• Salt and pepper to taste
Recipes - Poultry
Method:
1 Clean, wipe and dry chicken, coat in seasoned
flour. In a pan, fry the chicken in the butter until
brown all over.
2 Add onions and carrots and fry until soft.
3 Add pepper, paprika, tomato puree, and the
remaining flour, stir well.
4 Gradually mix in the chicken stock. Bring to the
boil and season.
5 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-7 hours.
Ingredients:
3.5L 6.5L
• 4 8 Chicken portions
• 30g 60g Butter
• 50g 60g Seasoned flour
• 3 large 4 large Onion(s), finley chopped
• 4 6 Carrots, peeled and sliced
• 1 2 Green pepper, de-seeded
and chopped
• 1tsp 3tsp Paprika
• 1tsp 3tsp Tomato puree
• 500ml 1L Chicken stock
• Salt and pepper to taste
Chicken paprika
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