Country chicken casserole high 5-7/low 8-12
Chicken joints skinned 4
Can tomatoes, including juice 397g (14oz)
Can sweet corn, drained 198g (7oz)
Sticks celery, finely chopped 2
Onion, finely chopped 1 medium
White cabbage, finely shredded 50g (2oz)
Bay leaf 1
Mixed herbs 5ml (1tsp)
Fresh ground black pepper to taste
Salt to taste
Chicken stock 300ml (
1
/2pt)
Boil the stock in a pan. Put the other ingredients into the crock pot, and pour
over the stock. Make sure the fresh vegetables are covered by the stock. Cook
for the time shown.
Duck and orange high 5-5
1
/2 + 1
Garlic, crushed 1 clove
Duck portions 4
Butter 15g (1oz)
Onions 2
Button mushrooms, thinly sliced 100g (4oz)
Flour 25g (1oz)
Orange juice 400ml (
3
/
4pt)
Heat a large pan and fry the duck portions their own fat till well browned all
over. Transfer to the crock pot. Without adding fat, cook for the time shown.
Drain the fat and discard. Heat the butter in a pan, and fry the onions and
mushrooms till soft. Add the flour and slowly stir in the orange juice. Pour over
the duck in the crock pot and cook for a further hour on high.
Chinese chicken and mushroom high 31/2-5/low 6-9
Cooking oil 15ml (1tbsp)
Chicken joints 4
Onions, roughly chopped 2
Cornflour 30ml (2tbsp)
Chicken stock 150ml (
1
/4pt)
Button mushrooms, halved 350g (12oz)
Soy sauce 30ml (2tbsp)
Lemon, juice of 1
Sugar 5ml (1tsp)
Salt and pepper to taste
Heat the oil in a large pan and fry the chicken till golden brown. Transfer to
the crock pot. In the remaining oil, fry the onions till transparent, stir in the
cornflour, then gradually stir in the stock. Add the other ingredients, bring to
the boil, and pour over the chicken. Cook for the time shown.
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