Morphy Richards 48762 Manual page 11

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Standard Slow Cooking
Recipes - Poultry
Chicken in white wine sauce
Ingredients:
• 4 Chicken joints, skinned
• 30g Butter
• 1 Large onion, finely chopped
• 125g Mushrooms, sliced
• 2tbsp Cornflour
• 500ml Dry white wine
• 1tsp Mixed herbs
• 2 Egg yolks
• 5tbsp Double cream
• Salt and pepper
Fricassee of turkey
Ingredients:
• 4 Turkey portions
• 1 Large onion, finely chopped
• 30g Butter
• 125g Mushrooms
• 1 Bouquet garni
• 400ml Stock
• 2tbsp Cornflour
• 4tbsp Milk
• Sliver of lemon zest
• Salt and pepper
Method:
1 Gently fry the chicken joints in the butter until the juices are sealed
in.
2 Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on a low heat.
3 Mix the cornflour with a little of the wine. Pour the remaining wine
into the pot with the cornflour mixture, mixed herbs and season
with salt and pepper. Bring to the boil, stirring continuously until
thickened.
4 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions.
5 Cover with the Glass Lid and cook on medium for approximately
5-8 hours.
6 Just before serving, beat together the egg yolks and cream. Beat in
a few tablespoons of hot sauce, mix well together. Pour this mixture
into the Cooking Pot and stir until the sauce thickens.
Method:
1 Gently fry the onion in the butter until softened but not browned.
2 Cube the turkey meat and add to the pan.
3 Add the remaining ingredients, except the milk and cornflour, and
bring to the boil.
4 Transfer to the Partitioned Cooking Pot splitting evenly between the
two partitions.
5 Cover with the Glass Lid and cook on medium for approximately
4-6 hours.
6 Remove the bouquet garni and lemon half an hour before serving.
7 Pour the liquid into a pan. Blend the cornflour with the milk and
pour into the pan. Stir well and leave to thicken.
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