12
Recipes - Poultry
Method:
1 Fry the onions, celery, carrot, mushrooms and
pepper in a pan.
2 Add the chicken joints and fry until seared on all
sides.
3 Drain the peaches and pineapple, (retaining the
juice separately). Add the fruit to the pan.
4 To make the sauce, blend cornflour and paprika
with soy sauce, worcestershire sauce, vinegar
and reserved juice. Season to taste.
5 Add the sauce to the pan with the boiling water
and bring to the boil stirring continuously.
6 Transfer the ingredients to the Cooking Pot.
7 Cover with the Lid and cook for approximately
5-7 hours.
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp Vegetable oil
• 2 small 2 large Onion(s), chopped
• 2 4 Celery stick(s), chopped
• 2 3 Carrot(s), peeled and diced
• 250g 500g Mushrooms, sliced
• 1 2 Red pepper(s), de-seeded
and sliced
• 4 8 Chicken joints, skinned
• 200g 400g Tinned peaches, sliced
• 200g 400g Tinned pineapple chunks
• 5tbsp 10tbsp Cornflour
• 1tsp 3tsp Paprika
• 1tbsp 3tbsp Soy sauce
• 1tbsp 3tbsp Worcestershire sauce
• 4tbsp 8tbsp Malt/wine vinegar
• 500ml 1L Boiling water
• Salt and pepper to taste
Caribbean chicken
Method:
1 Gently fry the chicken joints in the butter until
browned and seared 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 little of the 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 to the Cooking Pot and cover with the
Lid. Cook for approximately 5-8 hours.
5 Just before serving, beat together the egg yolks
and cream. Beat in a few tablespoons of the hot
cooking liquid from the Cooking Pot, mix well
together. Pour this mixture into the Cooking Pot
and stir until the sauce thickens.
Ingredients:
3.5L 6.5L
• 4 8 Chicken joints, skinned
• 30g 75g Butter
• 1 large 2 large Onion(s), finley chopped
• 125g 250g Mushrooms, sliced
• 2tbsp 3tbsp Cornflour
• 500ml 1L Dry white wine
• 1tsp 3tsp Mixed herbs
• 2 2 Egg yolks
• 5tbsp 9tbsp Double cream
• Salt and pepper to taste
Chicken in white wine sauce
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