Old fashioned vegetable soup high 4-6/low 7-10
Mixed vegetables, chopped
e.g. potato, onion, carrot,
parsnip. celery, tomato 1kg (2lb)
Butter 25g (1oz)
Flour 25g (1oz)
Stock 900ml (1
1
/2pt)
Salt and pepper to taste
Mixed herbs 5ml (1tsp)
Melt the butter in a large pan and fry the vegetables gently for 2-3 minutes.
Stir in the flour, add the stock, and season. Bring to the boil, transfer to the
crock pot, and cook for the time shown.
Pâté
The crock pot is ideal for cooking pâté. Prepare the pâté as in the recipe and
simply use the crock pot as a water bath to provide the gentle even
temperature necessary for cooking this dish.
Chicken liver pâté high 3-5/low 6-8
Streaky bacon rashers 4
Chicken livers 450g (1lb)
Onion,sliced 1 medium
Cloves 2
Bay leaf 2
Bouquet garni 1
Salt 5ml (1tsp)
Butter 50g (2oz)
Flour 50g (2oz)
Milk 150ml (
1
/4pt)
Garlic, crushed 1 clove
Cream 30ml (2tbsp)
Egg 1, size 2
Black pepper to taste
Salt to taste
Use a 16cm (6") round cake tin or small loaf tin. Butter the inside and line the
bottom with bacon rashers. Put the liver, onion, cloves, bay leaf, bouquet garni
and salt in a pan, and add water to cover. Bring to the boil and cook for a few
minutes till the liver stiffens. Cool. Remove the cloves, bay leaf and bouquet
garni. Blend the liver, onion and about 30ml (2tbsp) of the cooking water for
about a minute, or till smooth. Alternatively, chop finely with a sharp knife.
Melt the butter in a pan and stir in the flour. Gradually add the milk and cook
till thick. Add liver, garlic, cream and egg. Season to taste with black pepper
and salt. Turn into the cake tin and cover with foil. Put the cake tin into the
crock pot and pour boiling water round it. Cook for the time shown. The pâté
should be firm to touch. Let it cool in the tin. Chill before serving.
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