Kambrook KSC4 User 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