Kambrook PROFILE KSC450, Instruction Booklet

21

Coq Au Vin

Serves 6-8

2kg chicken pieces 
5 slices bacon, trimmed and diced 
6 small onions, peeled and sliced 
6 small onions, peeled and quartered 
400g mushrooms 
2 cloves garlic, peeled and crushed 
Salt and pepper, to taste 
1½ teaspoons dried thyme  
12 small potatoes, scrubbed and halved 
1½ cups/375ml red wine 
4 cups/1 litre chicken stock 
Finely chopped parsley

1. 

Fry the chicken pieces in a large 
pan until well browned on all sides – 
remove chicken and set aside.

2. 

Use the same pan to brown the bacon 
and sliced onions, drain off excess fat 
and set aside with chicken. 

3. 

 Place the quartered onions, 
mushrooms and garlic into the 
removable cooking bowl. Add the 
chicken, bacon and sliced onions, salt 
and pepper to taste, thyme, potatoes, 
wine and stock. 

4. 

Cover with lid and cook on ‘LOW’ 
setting for 6-8 hours or ‘HIGH’ setting 
for 3-4 hours or ‘AUTO’ setting for 4-5 
hours. 

5. 

Serve garnished with chopped 
parsley.

Beef Curry

Serves 6-8

2kg blade or chuck steak 
1⁄3 cup/50g flour 
1⁄3 cup/80ml vegetable oil 
1 medium onion, peeled and finely 
chopped 
6 cloves garlic, peeled and crushed 
1 small piece fresh ginger, peeled and 
grated 
½ teaspoon ground chilli powder 
½ teaspoon ground cumin 
½ teaspoon ground coriander 
½ teaspoon ground cardamom 
½ teaspoon salt 
1½ tablespoons vinegar 
1 x 425g can whole or crushed tomatoes 
1 strip lemon rind 
6 cups/1½ litres beef stock

1. 

Cut steak into 2.5cm cubes, toss in 
the flour. Heat the oil in a frypan, add 
the meat and lightly brown, remove 
meat and place into the removable 
cooking bowl. 

2. 

Add onions, garlic and ginger to the 
pan, cook for 5 minutes then place 
into the cooking bowl with remaining 
ingredients. 

3. 

Stir well, cover with lid and cook on 
‘LOW’ setting for 6-8 hours or ‘HIGH’ 
setting for 3-4 hours or ‘AUTO’ setting 
for 4-5 hours. 

4. 

Serve with fluffy steamed rice.