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Beef
R9
Beef rendang
2 tablespoons oil
2kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
2 teaspoons ground cinnamon
1
⁄
2
teaspoon ground cloves
2 strips of lemon rind
1
⁄
2
cup Rendang curry paste
2 cups beef stock
2 cups coconut milk
1
⁄
4
cup lemon juice
1
1
⁄
2
tablespoons tamarind pulp
1
⁄
4
cup brown sugar
1. Heat oil in a non-stick pan. Add meat in batches
and cook over medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until lightly
browned. Stir in cumin, cinnamon, cloves, lemon
rind and Rendang paste, cook for 1 minute. Pour
in stock, stir and cook until just heated through.
3. Place meat and onion mixture into the removable
crockery bowl. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
4. Stir in coconut milk, lemon juice, tamarind pulp
and brown sugar 1 hour before end of cooking.
Replace lid and continue cooking.
Serve hot accompanied with steamed rice and
pre-packaged naan bread.
Tangine of beef
2 tablespoons olive oil
2kg lean gravy beef, cubed
2 large onions, sliced
6 garlic cloves, crushed
1
⁄
4
cup Moroccan seasoning
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
2 cups tomato puree
1 cup dates, seeded and halved
1
⁄
3
cup honey
3
⁄
4
cup fresh parsley, chopped
1
⁄
2
cup flaked almonds, toasted
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, Moroccan seasoning,
cinnamon, stock, lemon rind and tomato puree.
3. Place meat and onion mixture in the removable
crockery bowl. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon Tagine into serving bowls, top with parsley
and almonds.
Serve hot accompanied with steamed cous cous, baby
carrots, cauliflower florets and green beans.
88
Chicken
continued
2 whole chickens
2 large onions
2 small bouquet garni (parsley, sage, dill)
2 x 1 – 1.5kg chickens
4 tablespoons prepared pesto
1. Place 1 onion and 1 bouquet garni into each
chicken cavity. Carefully ease the skin away from
chicken breast and rub 2 tablespoons pesto
between the meat and the skin. Carefully replace
the skin. Truss both chickens individually with
wetted kitchen string.
2. Place suitable sized trivets (or two heat proof
upturned saucers) into the removable crockery
bowl. Place a chicken onto each trivet.
3. Cover with lid and cook on Low 6-8 hours or High
4 hours or until cooked and the juices run clear.
Please Note: Some chickens roasted by this method
may release a large amount of fat and liquid.
4. At end of cooking, carefully remove each
chicken from the removable crockery bowl.
Remove the kitchen string, onions and bouquet
garni and discard.
BOUQUE GARNI
Combine a small selection of herbs, suitable to
the food being cooked, and tie with kitchen string.
Remove at the end of cooking and discard.
One large chicken can be cooked by this method
– cook on Low 5-6 hours or High 3 hours or until
cooked and the juices run clear.
Note
6-8
R8