Filter
Top Products
31
PAGE HEADER.....
RECIPES
CHICKEN WITH ROSEMARY, LEMON
AND GARLIC
Serves 4-6
INGREDIENTS
1 tablespoon olive oil
2kg chicken pieces, skin removed
1 onion, chopped
3 cloves garlic, sliced
1 teaspoon grated lemon rind
1 teaspoon cracked black pepper
1 tablespoon fresh chopped rosemary
½ cup white wine
½ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper
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.
4. Add onion, garlic, lemon rind, pepper
and rosemary. Cover and cook, stirring
occasionally until softened.
5. Stir in wine and simmer for 2-3
minutes to cook off alcohol. Add stock,
lemon juice and return chicken to the
removable cooking bowl and submerge
in the sauce.
6. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3-4 hours.
7. Season to taste and serve hot
accompanied with oven-roasted
potatoes, pumpkin and steamed green
beans.
LAMB SHANK RAGU
Serves 4
INGREDIENTS
2 tablespoons olive oil
¼ cup plain flour
6 small lamb shanks, frenched
1 onion, chopped
2 cloves garlic, crushed
1 carrot, diced
1 large stick celery, diced
L cup tomato paste
½ cup red wine
400g can diced tomatoes
½ cup chicken or beef stock
1 bay leaf
Salt and freshly ground black pepper
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. Coat lamb shanks in flour, shaking of
excess and cook until lightly browned;
remove and set aside.
4. Add onion, garlic, carrot and celery
and cook for 3-4 minutes, stirring
occasionally, or until softened.
5. Stir in tomato paste and cook for a
further 1 minute.
6. Add wine and bring to the boil; simmer
for 1-2 minutes, scraping up any of the
sediment in the base of the bowl.
7. Return shanks to removable cooking
bowl and pour over tomatoes, stock and
bay leaf; mix well to coat.
8. Cover with lid. Press the or SLOW
COOK LOW BUTTON and cook for
6-7 hours.
9. Season with salt and pepper and serve
immediately with mashed potato