Recipes - Poultry - Morphy Richards 48720 Instruction Book

48720MEE Rev2.qxp_Morphy Richards Instruction Book 13/02/2015 12:42 Page 10

Recipes - Poultry

Chicken paprika
Ingredients:
3.5L 6.5L
• 4 8
• 30g 60g
• 50g 60g
• 3 large 4 large
• 4 6
• 1 2
• 1tsp 3tsp
• 1tsp 3tsp
• 500ml 1L
• Salt and pepper to taste
Method:
1 Clean, wipe and dry chicken, coat in seasoned flour. In a pan, fry
the chicken in the butter until brown all over.
2 Add onions and carrots and fry until soft.
3 Add pepper, paprika, tomato puree, and the
remaining flour, stir well.
4 Gradually mix in the chicken stock. Bring to the boil and season.
5 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 4-7 hours.
Chicken in white wine sauce
Ingredients:
3.5L 6.5L
• 4 8
• 30g 75g
• 1 large 2 large
• 125g 250g
• 2tbsp 3tbsp
• 500ml 1L
• 1tsp 3tsp
• 2 2
• 5tbsp 9tbsp
• Salt and pepper to taste
Method:
1 Gently fry the chicken joints in the butter until browned and
seared on all sides.
2 Add the onion and fry until softened but not browned. Add the
mushrooms and cook for a minute on low heat.
3 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.
10
Chicken portions
Butter
Seasoned flour
Onion(s), finley chopped
Carrots, peeled and sliced
Green pepper, de-seeded
and chopped
Paprika
Tomato puree
Chicken stock
Chicken joints, skinned
Butter
Onion(s), finley chopped
Mushrooms, sliced
Cornflour
Dry white wine
Mixed herbs
Egg yolks
Double cream
4 Transfer to the Cooking Pot and cover with the Lid. Cook for
approximately 5-8 hours.
5 Just before serving, beat together the egg yolks and cream. Beat
in a few tablespoons of the hot cooking liquid from the Cooking
Pot, mix well together. Pour this mixture into the Cooking Pot and
stir until the sauce thickens.
Caribbean chicken
Ingredients:
3.5L 6.5L
• 2tbsp 3tbsp Vegetable oil
• 2 small 2 large Onion(s), chopped
• 2 4 Celery stick(s), chopped
• 2 3 Carrot(s), peeled and diced
• 250g 500g Mushrooms, sliced
• 1 2 Red pepper(s), de-seeded
and sliced
• 4 8 Chicken joints, skinned
• 200g 400g Tinned peaches, sliced
• 200g 400g Tinned pineapple chunks
• 5tbsp 10tbsp Cornflour
• 1tsp 3tsp Paprika
• 1tbsp 3tbsp Soy sauce
• 1tbsp 3tbsp Worcestershire sauce
• 4tbsp 8tbsp Malt/wine vinegar
• 500ml 1L Boiling water
• Salt and pepper to taste
Method:
1 Fry the onions, celery, carrot, mushrooms and pepper in a pan.
2 Add the chicken joints and fry until seared on all sides.
3 Drain the peaches and pineapple, (retaining the juice separately).
Add the fruit to the pan.
4 To make the sauce, blend cornflour and paprika with soy sauce,
worcestershire sauce, vinegar and reserved juice. Season to taste.
5 Add the sauce to the pan with the boiling water and bring to the
boil stirring continuously.
6 Transfer the ingredients to the Cooking Pot.
7 Cover with the Lid and cook for approximately
5-7 hours.