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Lemongrass and Ginger
Scented Chicken Serves 4-6
1 tablespoon olive oil
2kg chicken thigh fillets, skin and fat
removed
2 medium onions, sliced
3 cloves garlic, crushed
5cm piece ginger, peeled, sliced
2 large red chillies, seeded, sliced
2 stalks lemon grass, trimmed, bruised
½ cup chicken stock
¼ cup soy sauce
2 tablespoons oyster sauce
Freshly ground black pepper
200g sugar snap peas
1. Heat oil in a large frypan until hot; seal
sides of chicken in batches, then quickly
remove from pan. Transfer to slow cooker.
2. Reduce heat; add onions and garlic and
cook for 1-2 minutes, place in slow cooker
with remaining ingredients except sugar
snap peas.
3. Cover and cook on HIGH 3-4 hours or LOW
5-6 hours.
4. About 15 minutes before serving, add the
sugar snap peas and gently stir through.
Cover and cook until the peas are just
tender.
5. Garnish with remaining chilli and serve
with steamed rice.
Lamb Roast with White Beans
and Parsley Sauce Serves 4
1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary, snipped into pieces
2 tablespoons olive oil
20g butter
1 large onion, sliced
1 x 400g can butter beans, rinsed and
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 transparent,
place in slow cooker with remaining
ingredients.
4. Cover and cook on HIGH 3-4 hours or LOW
6-8 hours. Season with salt and pepper.
5. Remove meat from slow cooker and rest for
10 minutes before carving. Serve slices of
lamb with beans and parsley sauce.
Recipes continued
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