crockpot SCCPRC507B Notice D'utilisation page 5

LEMON HERB ROASTED CHICKEN Serves 4-6
1.5kg roasting chicken
1 small onion
Butter
Juice of one lemon
2.5g sea salt
15g fresh parsley
5g dried thyme
Pinch paprika
100ml water or stock
1. Place the onion in the cavity of the chicken and rub the skin with butter. Place chicken in Crockpot
2. Squeeze lemon juice over chicken and sprinkle with the remaining seasonings. Add the water/stock then cover and
cook on Low 8–10 hours or on High 4 hours.
CHICKEN CACCIATORE Serves 2-4
1–1½ onions, thinly sliced
500g chicken (breasts or thighs), skinned
200g can plum tomatoes, chopped
2 cloves garlic, chopped
200ml dry white wine or stock
15g capers
10 pitted Kalamata olives, chopped coarsely
Handful fresh parsley or basil, stemmed and coarsely chopped
Sea salt and pepper
Cooked pasta
1. Place sliced onion in Crockpot slow cooker and cover with chicken.
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2. In a bowl, stir tomatoes, salt, pepper, garlic and white wine together. Pour over chicken.
3. Cover and cook on Low for 6 hours or on High for 4 hours or, or until chicken is tender.
4. Stir in capers, olives and herbs just before serving.
5. Serve over cooked pasta.
Note: Cooking chicken on the bone versus boneless will increase cook time about 30 minutes to 1 hour.
CHILLI Serves 3–4
1 large onion, chopped
2-3 cloves garlic, chopped
1 green pepper, chopped
500g minced beef
400g can red kidney beans, drained
200g can diced tomatoes
1 chilli pepper (optional), seeded and chopped
7-8g tomato purée
2.5g cayenne pepper
100ml beef stock
1. Add all ingredients to Crockpot slow cooker.
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2. Cover and cook on Low for 8–9 hours or on High for 4 hours.
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slow cooker.
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POT ROAST Serves 3–5
800g - 1kg shoulder of beef
1½ onions, sliced
Flour
1 stalk celery, sliced
Sea salt and pepper
120g mushrooms, sliced
1½ carrots, sliced
120ml beef stock or wine
1½ potatoes, peeled and quartered
1. Coat beef in flour seasoned with salt and pepper. Sear roast in a frying pan on hob (optional).
2. Place all vegetables in Crockpot slow cooker, except mushrooms. Add roast and spread
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mushrooms on top. Pour in liquid.
3. Cover and cook on Low for 10 hours or on High for 6 hours, or until tender.
BEEF STEW Serves 3–4
500 - 600g shoulder of beef, cubed
Flour
Sea salt and pepper
350ml beef stock
7.5ml Worcestershire sauce
1½ cloves garlic, chopped
1 bay leaf
3 small potatoes, peeled and quartered
1-1½ onions, chopped
1½ celery stalks, sliced
1. Sprinkle flour, salt and pepper over meat. Place meat in Crockpot
2. Add remaining ingredients and stir well.
3. Cover and cook on Low for 8–10 hours or on High for 6 hours, or until meat is tender. Stir thoroughly before serving.
EASY, HEALTHY FISH FILLET Serves 2-3
Sea salt and pepper
500 g white fish (cod, sea bass, etc), skinned
Fresh herbs (parsley, basil, tarragon, etc.)
1-1½ lemons, thinly sliced
Prepared salsa or olive tapenade to garnish
1. Season both sides of the fish and place in Crockpot
place some under the fish.
2. Cover and cook on High for approximately 30–40 minutes, or until no longer translucent. Cook times vary depending
on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.
slow cooker.
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slow cooker. Cover top of fish with herbs and lemon slices, and
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