Morphy Richards IB48730 Instructions Manual page 9

digital slow cooker rev 1
Poultry
Chicken Paprika
8 chicken portions
60g butter
60g seasoned flour
4 large onions, chopped
6 carrots peeled and sliced
2 green pepper, de-seeded and
chopped
3 tsp paprika
3 tsp tomato puree
1 litre chicken stock
Salt and freshly ground black pepper
Clean, wipe and dry chicken, coat in
seasoned flour. Using a pan, fry the chicken
in the butter until brown all over. Add onions
and carrots and fry until soft. Add pepper,
paprika, tomato puree, and the remaining
flour, stir well. Gradually mix in chicken
stock. Bring to the boil and season. Transfer
all the ingredients to the crock pot and place
in the base unit. Cover with the lid and cook
for approx. 4-7 hours.
Caribbean chicken
3 tbsp vegetable oil
2 large onions, chopped
4 sticks celery, chopped
3 carrots, sliced
500g mushrooms, sliced
2 red peppers, de-seeded and
sliced
8 chicken joints, skinned
400g can sliced peaches
400g can pineapple chunks
10 tbsp cornflour
3 tsp paprika
3 tsp soy sauce
3 tbsp worcestershire sauce
8 tbsp malt/wine vinegar
1 litre boiling water
Salt and freshly ground black pepper.
20/8/03 3:57 pm Page 9
Fry onions, celery, carrot, mushrooms,
and pepper in a pan. Add chicken joints and
fry until brown all over. Drain peaches, and
pineapple, reserving juice, and add them to
the pan. To make the sauce, blend cornflour
and paprika with soy sauce, worcestershire
sauce, vinegar and reserved juice, add
seasoning, boiling water and pour into pan.
Bring the sauce to the boil, stirring
continuously. Transfer all ingredients to the
slow crock pot and place pot into the base
unit. Cover with the lid and cook for approx.
5-7 hours.
Chicken in white wine sauce
8
75g
2
250g
3 tbsp
1 litre
3 tsp
Salt and freshly ground black pepper
2
9 tbsp
Place the chicken joints and butter in a
pan and gently fry until all the juices are
sealed in. Add the onion and fry until
softened but not browned. Add the
mushrooms and cook for a minute on low
heat. Blend the cornflour with a little of the
wine. Pour the remaining wine into the pot
with the blended cornflour, mixed herbs and
seasoning. Bring to the boil, stirring
continuously until thickened. Transfer all
ingredients to the crock pot, place in the
base of the slow cooker and place the lid on.
Cook for approx. 5-8 hours. Just before
serving beat together the egg yolk and
cream. Beat in a few tablespoons of hot
sauce, mix well together. Pour this mixture
into the slow crock pot and stir until the
sauce thickens.
8
chicken joints, skinned
butter
large onions, finely chopped
mushrooms, sliced
cornflour
dry white wine
mixed herbs
egg yolks
double cream