Kambrook KSC360 - Manual (Page 20)

20
Chicken Parisienne
Serves 4
6 chicken breast fillets
Salt and pepper, to taste
1 teaspoons paprika
1 tablespoons/20g olive oil
1 tablespoons/20g butter
1 cups/250ml dry white wine
2 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1 cups sour cream
1. Sprinkle chicken breasts lightly with
salt, pepper and paprika. Heat oil
and butter in a frypan and lightly
fry the chicken breast, place into
the removable crockery bowl. Mix
together wine, soup, mushrooms and
sour cream. Pour over chicken breasts,
sprinkle with paprika. Cover with lid
and cook on LOW setting for 6-8 hours
or HIGH setting for 3-4 hours or AUTO
setting for 4-5 hours.
2. Serve with steamed seasonal
vegetables.
NOTE: If cooking on HIGH, do
not add sour cream until the last
30 minutes of cooking time.
NOTE: All recipes use Australian
Standard measuring cups
and spoons.
Glazed Corned Beef
Serves 4
2 bay leaves
1 large onion, sliced
2 strips orange peel
5 cups/1 ¼ litres water
1.5 kg corned beef
8 whole cloves
Glaze:
½ cup orange juice
½ cup/190g honey
2 tablespoons dijon mustard
1. Place bay leaves, onion, orange
peel and water into the removable
crockery bowl and mix well.
2. Add corned beef with the fat side
facing upwards.
3. Cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours or AUTO setting for 4-5 hours
or until tender. Remove meat from
the liquid. Score (cut) the top of the
corned beef in criss-cross diamond or
triangle shapes. Insert cloves into the
centre of each diamond if desired.
Place corned beef on an oven proof
platter. Mix the glaze ingredients
together until smooth then spoon over
the corned beef.
4. Bake in a preheated oven at 200ºC for
20-30 minutes, basting occasionally
with glaze. Serve hot or cold.