9
Peel, wash and cube or slice the
vegetables. Melt butter in a pan and
gently fry the vegetables for 2-3
minutes. Add the hot stock. Stir well
and bring to the boil. Season to
taste and add mixed herbs. Transfer
all ingredients to the crock pot and
place pot in the slow cooker base.
Cover with lid and cook for approx
6-8 hours. Cool and liquidise the
soup and then reheat in a pan on
the hob. Thicken it with flour.
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.
g
