Recipes - Meat - Morphy Richards SC48720 Instructions Manual

48720 rev7_Layout 1 11/04/2013 10:44 Page 13

Recipes - Meat

Chicken and mushroom casserole
Ingredients:
3.5L 6.5L
• 4 8
• 30g 75g
• 2tbsp 3tbsp
• 1 large 2 large
• 3 3
• 250g 500g
• 1 2
• 375ml 1L
• 4tbsp 7tbsp
• Salt and pepper to taste
Fricassee of Turkey
Ingredients:
3.5L 6.5L
• 4 8
• 1 small 2 large
• 2 4
• 250g 500g
• 1 2
• 4 8
• 5tbsp 10tbsp
• 1tsp 3tsp
• Sliver of lemon zest
• Salt and pepper to taste
Chicken quarters
Butter
Flour
Onion(s), finley chopped
Celery sticks, thinly sliced
Mushrooms, thinly sliced
Garlic cloves, crushed
Chicken stock
Cream (optional)
Turkey portions
Onion(s), finely chopped
Butter
Mushrooms, sliced
Bouquet garni
Stock
Cornflour
Milk
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.
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.
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