Kambrook KSC 100 - Manual (Page 12)

12
BEEF IN RED WINE
Serves 12
2 kg blade or chuck steak, trimmed
1 cup flour
Salt & pepper to taste
125g butter
2 onions, peeled & finely chopped
1 leek, finely chopped
2 carrots, peeled & finely chopped
2 cloves garlic, peeled & crushed
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 bouquet garni
1 x 700ml bottle red wine
Cut meat into cubes. Toss in flour mixed
with seasonings. Heat butter in a frypan
and brown the meat quickly over high
heat. Place the meat into the Slow
Cooker and add onions, leek, carrots,
garlic, parsley and chives. Add bouquet
garni. Pour red wine into pan used for
browning the meat and bring to boil. Pour
heated liquid into the Slow Cooker, cover
and cook on LOW for 6–8 hours or
HIGH for 3–4 hours.
CHICKEN MARENGO
2 kg chicken pieces or drumsticks
2 tablespoons flour
Salt & pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
4 cloves garlic, crushed
2 litres chicken stock
1 ⁄
3
cup brandy
4 large tomatoes, peeled & chopped
24 mushrooms, chopped
2 bouquet garni
2 tablespoons chopped parsley
Cut chicken into serving pieces, pat each
piece dry and toss in flour mixed with
seasonings. Heat oil and butter in a pan,
add the chicken pieces and cook over
medium heat until golden, turning
frequently. Remove from pan, drain and
place in Slow Cooker. Add the garlic,
stock, brandy, tomatoes, mushrooms and
bouquet garni. Cover and cook on LOW
for 6–8 hours or HIGH for 4–6 hours.
Serve on a bed of hot rice or couscous
and sprinkle with parsley.
To thicken the sauce, blend 2 tablespoons
flour and 2 tablespoons milk until smooth.
Remove the chicken from the Slow
Cooker, stir the flour mixture into the
sauce and cook on HIGH for 10 minutes,
stirring occasionally.
IRISH STEW
Serves 12
2kg lamb neck chops
1 kg potatoes, peeled & sliced
500g onions, peeled & sliced
Salt & pepper, to taste
3 cups water
1 ⁄
2
teaspoon dried herbs
2 bay leaves
Trim any excess fat from chops. Place
onions, potatoes then chops into Slow
Cooker, then add remaining ingredients.
Cover and cook on LOW for 8–10 hours
or HIGH for 4–5 hours. The starch form
the potatoes should make this stew thick
and creamy.