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48790 MUK Rev2:48790 rev2 06/05/2009 09:56 Page 9
Chicken and mushroom casserole
Chicken quarters
Butter
Flour
Onions, finely chopped
Celery, thinly sliced
Mushrooms, thinly sliced
Clove of garlic, crushed
Chicken stock
Cream (optional)
Salt and freshly ground black pepper
Method
Toss the chicken in the flour, place
in a pan and fry in the butter until
golden brown on all sides. 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. Transfer all ingredients to
the slow ceramic pot and place pot
in the base unit. Place lid on the
slow cooker. Ensure that the chicken
and vegetables are immersed. Cook
for approximately 4
Before serving, stir in the cream.
For details of other Morphy Richards products, please see our website:
Fricassee of Turkey
2.5 litres
4
Turkey portions
30g
Onions, finely chopped
2 tbsp
Butter
1 large
Mushrooms, sliced
3 sticks
Stock
250g
Cornflour
1
Milk
375ml
Bouquet garni
4 tbsp
Sliver of zest of lemon
Salt and freshly ground black pepper
Method
In a pan, gently fry the onions in the
butter until softened but not
browned. Cube the turkey meat and
add to the pan. Add the remaining
ingredients, except the milk and
cornflour, and bring to the boil.
Transfer all the ingredients to the
ceramic pot. Place the ceramic pot
in the slow cooker base unit. Place
the lid over the slow cooker. Cook
for approximately 3
Remove the bouquet garni and
1
/
- 6
1
/
hours.
lemon half an hour before serving.
2
2
Pour the liquid into a pan. Blend the
cornflour with the milk and pour into
the pan. Stir well and leave to
thicken.
2.5 litres
4
1 large
30g
125g
400ml
2 tbsp
4 tbsp
1
/
- 5
1
/
hours.
2
2
9
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