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chicken with barbecue sauce
750g (1½lb) chicken breast or thigh meat
30g (1oz) butter
1 small onion, finely chopped
2 tbsp tomato ketchup
1 tbsp vinegar
3 tbsp mango chutney, chopped
¼ tsp French mustard
½ tsp caster sugar
1½ tsp worcestershire sauce
salt and pepper to taste
Rub inside the cookpot with a little of the butter. Season the chicken. Heat the remaining butter
in a large pan and brown the chicken pieces all over. Transfer to the cookpot. Put the onion in
the pan and fry for 2-3 minutes, without colouring. Add the other ingredients and bring to the
boil. Pour over the chicken and cook for the time shown.
coq au vin
2 chicken joints, skinned
1 tbsp cooking oil
100g (4oz) streaky bacon, chopped
40g (1½oz) flour
1 onion, chopped
200ml (8 floz) chicken stock
200ml (8 floz) red wine
100g (4oz) button mushrooms, sliced
1 bay leaf
1 cloves
1 bouquet garni
salt and pepper to taste
Heat the oil in a pan. Coat the chicken in seasoned flour and brown all over. Transfer to the
cookpot. Put the bacon and onion in the pan and soften but don’t brown. Stir in the remaining
flour and add the other ingredients. Bring to the boil, stirring, and pour over the chicken. Cook
for the time shown. Remove the bay leaf, clove and bouquet garni before serving.
puddings
To poach fruit, follow the methods for pears in red wine or rhubarb and orange. If you want a
topping on poached fruit, use an ovenproof bowl. Don’t put the cookpot in an oven.
Egg custards cook gently, with little risk of overcooking or curdling. Steamed puddings won’t fill
the kitchen with steam, or need constant topping up. Use a heatproof pudding basin, which fits
the cookpot without touching the sides.
Make a lifting strap to lower the pudding basin into the cookpot. Fold a 45cm (18”) long piece of
aluminium cooking foil till it’s about 5cm (2”) wide. Stand the basin on the strap and lower into
the cookpot. Leave in place during cooking and use it to remove the hot basin. Half fill the
cookpot with water. When cooking steamed puddings or those containing a raising agent,
pre-heat the cookpot for 20 minutes and cook at 2 for the time shown.
pears in red wine
75g (3oz) sugar
400ml (¾pt) red wine
rind and juice of 2 lemons
2 cloves
2 medium or 1 large ripe pear(s)
1-2 drops cochineal
Put the sugar, wine, lemon rind, juice and cloves in a pan.
Heat gently, stir till the sugar dissolves, then take off the heat and add the cochineal.
Peel the pears, leaving them whole, complete with stalks.
Stand them in the cookpot, stalks upwards, and pour over the syrup.
Cook for the time shown, turning the pears occasionally, so they’re evenly coated with the syrup
and colour evenly.
Remove the cloves, and serve hot or chilled with cream.
rhubarb and orange
500g (1lb) rhubarb
75g (3oz) sugar
grated rind and juice of 1 medium orange
300ml (½pt) water
Wash the rhubarb and cut into 2.5cm (1”) pieces. Put the ingredients into the cookpot and cook
for the time shown.
set hours
2
4½-5
set hours
1
8-10
2
3½-5
set hours
1
3-4
2
2-2½
set hours
1
6-8
2
3-5
