13
Recipes - Meat
Method:
1 In a pan, gently fry the onions in the butter until
softened but not browned. Cube the turkey meat
and add to the pan.
2 Add the remaining ingredients, except the milk
and cornflour, and bring to the boil.
3 Transfer to the Cooking Pot and cover with the
Lid. Cook for approximately 4-6 hours.
4 Remove the bouquet garni and lemon half an
hour before serving.
5 Pour the liquid into a pan. Blend the cornflour
with the milk and pour into the pan. Stir well and
leave to thicken.
Ingredients:
3.5L 6.5L
• 4 8 Turkey portions
• 1 small 2 large Onion(s), finely chopped
• 2 4 Butter
• 250g 500g Mushrooms, sliced
• 1 2 Bouquet garni
• 4 8 Stock
• 5tbsp 10tbsp Cornflour
• 1tsp 3tsp Milk
• Sliver of lemon zest
• Salt and pepper to taste
Fricassee of Turkey
Method:
1 Toss the chicken in the flour, place in a pan and
fry in the butter until golden brown on all sides.
2 Add the onion and celery and gently fry until
softened but not browned. Add the mushrooms
and garlic and stir in the stock. Bring to the boil
and season.
3 Transfer to the Cooking Pot and ensure that the
chicken and vegetables are immersed.
4 Cover with the Lid and cook for approximately
5-7 hours. Before serving, stir in the cream.
Ingredients:
3.5L 6.5L
• 4 8 Chicken quarters
• 30g 75g Butter
• 2tbsp 3tbsp Flour
• 1 large 2 large Onion(s), finley chopped
• 3 3 Celery sticks, thinly sliced
• 250g 500g Mushrooms, thinly sliced
• 1 2 Garlic cloves, crushed
• 375ml 1L Chicken stock
• 4tbsp 7tbsp Cream (optional)
• Salt and pepper to taste
Chicken and mushroom casserole
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