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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 10 Grated lemon rind 1 teaspoon 2 teaspoons Garlic cloves, halved 3 4 Fresh Rosemary, chopped 11.2 teaspoons 3 tablespoons 1. Heat oil and butter in a non-stick pan. Cook chicken over a medium-high heat, until lightly browned on all sides. 2. Place chicken, wine, stock, lemon juice, chillies, lemon rind, garlic, rosemary in the Slow Cooker. Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours. Serving Suggestion:Accompany with oven-roasted potatoes, pumpkin and steamed green beans, if desired. Chicken with Mushrooms Ingredients KSC3 KSC4 3 litre Capacity 4.2 litre capacity Serves 4-6 Serves 6-8 Oil 1tablespoon 2 tablespoons Chicken thigh fillets, halved 1.5kg 2 kg Button mushrooms, sliced 250g 350g Leeks, sliced 1 small 2 small White wine 1.2 cup/ 125ml 1 cup/ 250ml Chicken stock 1 cup/ 250ml 2 cups/ 500ml Cracked black pepper 1 teaspoon 2 teaspoons Salt 1.2 teaspoon 1 teaspoon Fresh lemon thyme, chopped 1 tablespoon 2 tablespoons Plain flour 1 tablespoon 2 tablespoons Cream 5 tablespoons 1.2 cup/ 180ml Sour cream 5 tablespoons 1.2 cup/ 180ml 1. Heat oil in a non-stick pan. Cook chicken in batches, over a medium heat, until lightly browned on all sides. Place chicken in the Slow Cooker. 2.Top chicken with mushrooms,leeks,wine,stock,pepper,salt and lemon thyme.Cover and cook on HIGH 3-4 hours or AUTO 8-9 hours. 3. One hour before required, stir in blended flour, cream and sour cream. Replace cover and continue to cook. Serving Suggestion:Accompany with steamed new potatoes. 11 Gingered Lamb Curry Ingredients KSC3 KSC4 3 litre Capacity 4.2 litre capacity Serves 4-6 Serves 6-8 Oil 1tablespoon 2 tablespoons Lean lamb, cubed 1.5kg 2 kg Onions, chopped 2 medium 2 large Eggplant 200g 300g Garlic cloves, crushed 2 4 Fresh ginger, grated 11.2 tablespoons 2 tablespoons Red chillies, finely chopped 1 small 2 small Cracked black pepper 1 teaspoon 2 teaspoons Salt 1.4 teaspoon 1.2 teaspoon Ground turmeric 1 teaspoon 2 teaspoons Commercially prepared green curry paste 2 teaspoons 1 tablespoon Beef stock 1.2 cup/ 180ml 1 cups/250ml Coconut milk powder 1 cup/ 110g 2 cups/ 220g Boiling water 1 cup/ 250ml 2 cups/ 500ml 1. Heat oil in non-stick pan. Cook meat in batches, over a medium-high heat, until well browned on all sides. Drain on paper towels. 2.Add onion to the pan,cook over a medium heat,until onion is golden brown.Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste. Cook for 1 minute, or until fragrant. Blend in stock. 3. Place meat and eggplant mixture in the Slow Cooker. Cover and cook on HIGH 4 hours,AUTO 8-9 hours. 4. One hour before required, stir in blended coconut milk powder and water. Replace cover and continue to cook. Serving Suggestion:Accompany with steamed Jasmine rice. 12 Sweet Orange Pork Ingredients KSC3 KSC4 3 litre Capacity 4.2 litre capacity Serves 4-6 Serves 6-8 Oil 11.2 tablespoons 2 tablespoons Spanish onion, sliced 1 medium 1 large Lean pork steaks, halved 1.5kg 2 kg Plain flour 11.2 teaspoons 1 tablespoon Kumera (sweet potato), peeled and cubed 400g 500g Butter 30g 40g Ground cumin 1 teaspoon 1.5 teaspoons Ground cardamom 1 teaspoon 1.5 teaspoons Ground cloves 1.4 teaspoon 1.2 teaspoon Ground cinnamon 1 teaspoon 1.5 teaspoons Fennel seeds 1.2 teaspoon 1 teaspoon Brown sugar 3 tablespoons 4 tablespoons Lemon juice 11.2 tablespoons 1.4 cup/ 75ml Sweet sherry 3 tablespoons 5 tablespoons Orange juice 1 cup/ 250ml 1.5 cups/ 375ml Chicken stock 1 cup/ 250ml 2 cups/ 500ml Grated orange rind 2 teaspoons 1 tablespoon 1. Heat half the oil in a non-stick pan. Cook onion over medium heat, until golden brown. Remove onion from pan and set aside. 2. Coat the meat with flour, shake off any excess. Heat remaining oil in the same pan used previously, cook 4 to 5 pieces of meat at a time, over a medium-high heat, until lightly browned on all sides. 3. Place onion, meat and kumera in the Slow Cooker. 4. Place pan over a medium heat, add butter and melt. Stir in cumin, cardamom, cloves, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind. Stir mixture until heated through. 5. Pour heated spice mixture over the meat and vegetables in the Slow Cooker. Cover and cook on HIGH 4 hours or AUTO 8-9 hours. Serving Suggestion:Accompany with buttered noodles and salad greens of your choice, if desired. 1...

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