Russell Hobbs RHSS75 Mode D'emploi page 14

Chilli Con Carne
Serve 6
500gms dry red kidney beans
500gms steak cut in thin strips
2 tablespoons flour
1-teaspoon chilli powder
2-teaspooons salt
1 large onion, chopped
1 cup canned tomatoes
2 cups water
2 cloves garlic
Wash the beans well. Dust the beef with the flour, salt and chilli powder. Place all
ingredients into the Slow Cooker and stir well. Cover and cook for 8 – 9 hours.
Tarragon Chicken
Serves4
1 ½ - 1 ¾ kg Roasting chicken
60gms. Butter
1 strip orange rind
1 teaspoon dried tarragon
½ clove garlic, crushed
Salt and pepper to taste
Chicken stock cube
½ cup hot water
½ cup cream
Tie the chicken's legs together. Mix together half the butter, the chopped tarragon and
the crushed garlic. Season with salt and pepper and place inside the bird with the
orange rind. Spread the breast thickly with the remaining butter. Place the chicken in
the Slow Cooker. Dissolve chicken stock cube in hot water. Pour stock around the
chicken, cover and cook on 1 (Low) for 6 – 8 hours or 2 (High) for 4 – 6 hours.
Remove the chicken from the Slow Cooker, take off the trussing string and keep the
chicken hot. Spoon off the fat, add the cream and heat on 2 (High) for 10 minutes to
make the gravy. Stir and season to taste then strain into a gravy boat. Serve chicken
garnished with parsley and accompanied with the gravy served on a bed of cooked
noodles or rice. A can of baby potatoes, drained may be added during the last hour of
cooking.
Beef Pot Roast
Serves 4
1 ½ - 2 kgs Chuck, topside or rump roast
1 clove garlic, crushed
Salt and pepper to taste
1 carrot, chopped
1 stalk celery, chopped
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