Morphy Richards 48730 Instruction for Use download pdf (Page 9)

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.

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 chicken joints, skinned

75g butter

2 large onions, finely chopped

250g mushrooms, sliced

3 tbsp cornflour

1 litre dry white wine

3 tsp mixed herbs

Salt and freshly ground black pepper

2 egg yolks

9 tbsp double cream

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.

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digital slow cooker rev 1 20/8/03 3:57 pm Page 9

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