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RECIPES
CREAMY TOMATO AND LENTIL
SOUP
Serves 4-6
INGREDIENTS
1 tablespoon olive oil
1 large red onion, sliced
2 cloves garlic, crushed
1 small red chilli, seeds removed and finely
chopped
2 tablespoons tomato paste
3 cups tomato passatta
4 cups chicken stock
2 teaspoons brown sugar
¾ cup red lentils
1 cup Greek yoghurt
Salt and freshly ground pepper
2 tablespoons chopped coriander
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and heat for 1 minute
further.
3. Add onion, garlic and chilli, cover
with lid, cook for 3-4 minutes, stirring
occasionally or until onion has softened.
4. Add tomato paste and cook for a further
minute. Stir in passatta, stock, sugar and
lentils. Cover with lid.
5. Press the SLOW COOK HIGH
BUTTON and cook for 3-4 hours or
SLOW COOK LOW BUTTON and cook
for 6-7 hours.
6. Stir through yoghurt and season with
salt and pepper to taste.
Serve sprinkled with chopped coriander.
CHICKEN CACCIATORE
Serves 4-6
INGREDIENTS
1 tablespoon olive oil
2kg chicken pieces (skin removed)
1 medium onion, sliced
2 cloves garlic, crushed
1 cup tomato passatta
½ cup pitted Kalamata olives
¼ cup white wine
½ cup chicken stock
200g button mushrooms, halved
2 teaspoons chopped fresh rosemary
2 teaspoons sugar
Salt and freshly ground black pepper
¼ cup chopped fresh basil
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add chicken in batches, and cook until
lightly browned; remove and set aside.
Drain off any excess oil and reheat
removable cooking bowl for another 1
minute.
4. Add onion and garlic and cook for 3-4
minutes, stirring occasionally, or until
softened.
5. Stir in tomato passatta, olives, wine,
stock, mushrooms, rosemary and sugar.
6. Return chicken to removable cooking
bowl and submerge in sauce and
vegetables. Cover with lid.
7. Press the SLOW COOK HIGH
BUTTON and cook for 3-4 hours.
8. Season to taste and stir through
chopped basil.