DeLonghi DCP707 Instrucciones Para El Uso página 7

COQ AU VIN
5 oz (150g) bacon, diced
1 large onion, chopped
1 clove garlic crushed
10 oz (300g) button mushrooms, thickly sli-
ced
4 boneless chicken breasts
10 fl oz (275 ml) red wine
13 fl oz (375 ml)hot chicken stock
salt and pepper
cornstarch (optional)
Place all the ingredients into the slow cooker.
Cover and cook on High for 4 hours or Low
for approximately 6-7 hours. If desired,
thicken the juices with some cornstarch mixed
to a smooth paste with water. Remove the
lid and add the mixture to the cooking pot
and stir well (if necessary remove the chicken
breasts and keep warm while adding the
cornstarch). Re-cover and cook for additional
time until the juices are bubbling and slightly
thickened.
CHICKEN AND TARRAGON CASSEROLE
1 tbsp (15g) butter
1 tbsp (15ml) oil
4 chicken breasts
1 onion finely chopped
1/2 cup plus 2 tbsp (150ml) dry white wine
1/2 cup plus 2 tbsp (150ml) chicken stock
4 sprigs tarragon
1/4 cup (50ml) heavy cream
salt and pepper
1 tbsp (15ml) cornstarch (approx)
Heat the butter and oil in a frying pan. Add
the chicken pieces and brown on both sides.
Transfer the chicken to the cooking pot. Fry
the onion and place in the cooking pot with
the wine, stock, 2 sprigs of tarragon and
seasoning. Cover with the lid and cook on
High for approximately 3 hours or Low for
approximately 6 hours. At the end of the
cooking time, remove the chicken pieces and
keep warm. Mix the cornstarch with some
water to form a smooth paste and add to the
slow cooker with the cream, stir well. Return
the chicken pieces to the cooking bowl,
replace the lid and allow to cook for additio-
nal time until the mixture thickens. At com-
pletion, finely chop the remaining tarragon
and add to the cooking pot. Serve immedia-
tely.
BAKED APPLES
3 Cooking apples (choose ones of a suitable
size to fit inside the cooking pot)
2/3 cup (75g) mixed dried fruit
1/2 level tsp (2.5ml) cinnamon
2 tbsp (25g) soft brown sugar
2/3 cup (75ml) cold water
Wash and core the apples, then using a
sharp knife make a slit in the skin around the
middle of each one. Place the apples in the
cooking pot. Combine the fruit, cinnamon
and sugar then fill the center of each apple
with the mixture. Add the water and put the
lid in position. Cook on Low for approxima-
tely 2-4 hours (this will depend upon the
size and variety of the apples).
RICE PUDDING
1/3 cup (75g) short grain or pudding rice
1/4 cup (50g) superfine/caster sugar
4 1/4 cups (1 L) milk
2 tbsp (25g) butter
ground nutmeg
Place the rice, sugar and milk into the
cooking pot and stir well. Top with shavings
of butter and sprinkle with nutmeg. Put the lid
in position and cook on High for approxima-
tely 2-3 hours or Low for 4-5 hours. After 1
hour stir the contents of the cooking pot and
once again during cooking.
APPLE CHUTNEY
Piece of ginger root about
1/2 in (1cm) square
1 1/2 tsp (7.5ml) pickling spice
1 1/2 lbs (700g) prepared sliced cooking
apples eg Bramleys
1/2 cup (100g) raisins
1/2 cup (100g) finely chopped onion
1 small clove garlic, peeled and crushed
2/3 cup (150g) dark brown sugar
2/3 cup (150ml) malt vinegar
Tie the ginger root and pickling spice into a
small piece of muslin or cheesecloth. Place
all the ingredients into the cooking pot and
stir well. Place the lid in position and cook on
Low for approximately 8 hours. At the end of
this time, remove the lid, stir the ingredients
then turn to High and allow the mixture to
boil for a further 30–60 minutes or until the
required consistency has been achieved.
Cool slightly and place in clean jars and
cover immediately. Makes about 2lb
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