Kambrook Essentials KSC320, Instruction Booklet

22

Chicken Parisienne

Serves 4

6 chicken breast fillets
Salt and pepper, to taste
1 teaspoons paprika
1 tablespoons/20g olive oil
1 tablespoons/20g butter
1 cups/250ml dry white wine
2 x 440ml cans cream of chicken soup
2 x 440g can sliced mushrooms, drained
1 cups sour cream

1. 

Sprinkle chicken breasts lightly with 
salt, pepper and paprika. Heat oil 
and butter in a frypan and lightly 
fry the chicken breast, place into 
the removable crockery bowl. Mix 
together wine, soup, mushrooms and 
sour cream. Pour over chicken breasts, 
sprinkle with paprika. Cover with lid 
and cook on LOW setting for 6-8 hours 
or HIGH setting for 3-4 hours.

2. 

Serve with steamed seasonal 
vegetables.

NOTE:

 If cooking on HIGH, do 

not add sour cream until the last 

30 minutes of cooking time. 

NOTE:

 All recipes use Australian 

Standard measuring cups  

and spoons.

Glazed Corned Beef

Serves 4

2 bay leaves
1 large onion, sliced
2 strips orange peel
5 cups/1 ¼ litres water
1.5 kg corned beef
8 whole cloves

Glaze:

½ cup orange juice
½ cup/190g honey
2 tablespoons dijon mustard

1. 

Place bay leaves, onion, orange 
peel and water into the removable 
crockery bowl and mix well.

2. 

Add corned beef with the fat side 
facing upwards.

3. 

Cover with lid and cook on LOW 
setting for 6-8 hours or HIGH setting 
for 3-4 hours. Remove meat from 
the liquid. Score (cut) the top of the 
corned beef in criss-cross diamond or 
triangle shapes. Insert cloves into the 
centre of each diamond if desired. 
Place corned beef on an oven proof 
platter. Mix the glaze ingredients 
together until smooth then spoon over 
the corned beef.

4. 

Bake in a preheated oven at 200ºC for 
20-30 minutes, basting occasionally 
with glaze. Serve hot or cold.