Kambrook KSC4 - Manual (Page 10)

10
Chicken stock 6 cups/1 1 ⁄
2
litres 8 cups/2 litres
Oil 1 tablespoon 2 tablespoons
Onion, finely chopped 1 large 2 medium
Garlic cloves, crushed 2 3
Carrots, sliced 1 medium 2 medium
Potatoes, peeled and chopped 200g 300g
Celery stick, sliced 1 2
Bay leaves, halved 1 2
Milk 1 ⁄
3
cup/ 80ml 2 ⁄
3
cup/ 160ml
Butter 20g 40g
Fresh mint, chopped to serve
1. Place the barley with a third of the stock in the Slow Cooker. Cover and cook on
HIGH 1-1
1 ⁄
2
hours, or until just tender.
2. Heat oil in a non-stick pan. Cook onion and garlic over a medium heat, until onion is
soft. Add to Slow Cooker with remaining stock carrots, potatoes, celery, bay leaves and
milk. Cover and cook on HIGH 3-4 hours or AUTO 9-10 hours.
3. Check soup for seasoning. Add salt and pepper if required. Ladle soup into bowls,
sprinkle with mint and serve.
Serving Suggestions: Accompany with commercially prepared herb flavoured croutons.
Chicken with Rosemary Lemon and Garlic
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Olive oil 2 teaspoons 1 tablespoon
Butter 20g 30g
Chicken pieces, skin removed 1.5kg 2 kg
White wine 1 ⁄
2
cup/ 125ml 1 cup/ 250ml
Chicken stock 1 ⁄
2
cup/ 180ml 1 cups/ 375ml
Lemon juice 2 tablespoons 3 tablespoons
Cracked black pepper 1 teaspoon 2 teaspoons
Red chillies, finely chopped 2 small 3 small