Ingredients:
2 tbsp vegetable oil, 4 chicken portions, 2 rashers smoked
streaky bacon, 2 chopped onions, 1 crushed clove garlic (optional), 2
carrots (in 5 mm dice), 2 celery sticks (in 5 mm slices), 2 tbsp plain
flour, 450 ml chicken stock, 2 tbsp tomato purée,
1
/2 tsp dried mixed
herbs (optional), salt and freshly ground black pepper.
CHICKEN AND BACON CASSEROLE - Slow cooking
Cooking time:
6 - 8 hours
Heat the oil in a large pan and brown the chicken on all sides. Transfer to
the rice cooker bowl. Add the bacon, onions, garlic, carrots and celery
and gently fry for about 4 minutes. Stir in the flour and then gradually add
the stock, tomato purée, mixed herbs and seasoning. Bring to the boil stir-
ring continuously. Pour over the chicken. Close the lid, select slow
cooking mode, the cooking time (within the range 6 – 8 hours) and press
start . Serving suggestion: Adjust seasoning after cooking and serve with
new potatoes. If the sauce is too thin, transfer to a pan and thicken using
a little cornflour. Serves four people.
Preparation:
15 mins
(for 4)
Ingredients:
2 tbsp vegetable oil, 1 chopped onion, 2 celery sticks (in
5 mm slices), 1 large tart chopped cooking apple e.g. Bramley (about
350g when chopped,), 750 g loin pork, 2 tbsp plain flour, 300 ml dry
or medium dry cider,
1
/2 tsp dried thyme,
1
/2 tsp dried sage, salt and
freshly ground black pepper.
PORK, CIDER AND APPLE CASSEROLE - Slow cooking
Cooking time:
6 - 8 hours
Trim any excess fat off the pork and cut into 2 cm cubes. Heat the oil in a
large pan and gently fry the pork until lightly browned all sides. Transfer to
the rice cooker bowl. Add the onion, celery, and apple to the pan and
gently fry for 3 minutes. Stir in the flour and then gradually add the cider.
Bring to the boil stirring continuously, and then add the herbs and seaso-
ning. Transfer to the rice cooker bowl and mix well. Close the lid, select
slow cooking mode, the cooking time (within the range 6 - 8 hours) and
press start . Serves four people generously or five for smaller portions.
Preparation:
15 mins
(for 4 - 5)
English
20
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