Filter
Top Products
Chicken, Mustard and Sage Casserole
Serves 4-6
8 thigh chicken cutlets, fat and skin removed
¼ cup plain flour
¼ cup olive oil
2 large leeks, washed and sliced thickly
2 cloves garlic, crushed
1 cup dry white wine
600g baby new potatoes, halved
1 cup chicken stock
Zest of one lemon
2 tablespoons Dijon mustard
Salt and pepper
8 sage leaves, whole
2 tablespoons chopped fresh sage
1. Dust chicken in flour, shaking off excess
flour. Heat half the oil in a large non-stick
frying pan. Cook chicken in batches until
brown. Transfer to a plate.
2. Heat remaining oil in frying pan, cook leek
and garlic for 3-4 minutes or until leeks
have softened. Add wine and cook until
reduced by half.
3. Place potatoes into the base of slow cooker
and top with chicken and leek mixture.
Add remaining ingredients, except chopped
sage. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
4. Season to taste and sprinkle with sage.
Serve with crusty bread.
Lamb Roast with White Beans
and Parsley Sauce
Serves 4-6
1.2-1.4kg lamb roast, easy carve
1 clove garlic, cut into slivers
2 sprigs fresh rosemary, cut in pieces
1 tablespoon olive oil
20g butter
1 large onion, sliced
1 x 400g can butter beans, rinsed, drained
¼ cup chopped fresh parsley
½ cup chicken stock
salt and pepper
1. Make small incisions all over lamb with
a very sharp knife, then stuff each with a
sliver of garlic and a sprig of rosemary.
2. Heat oil in a large frying pan, cook lamb
until browned all over. Remove from pan
and transfer to slow cooker.
3. In the same pan, add butter and cook
onion 1-2 minutes or until softened, place
in slow cooker with remaining ingredients.
Season with salt and pepper.
4. Cover and cook on HIGH 3-4 hours, or
LOW 6-8 hours.
5. Remove meat from slow cooker, and rest
for 10 minutes before carving. Serve slices
of lamb with beans and parsley sauce.
Recipes continued
11