Sunbeam HP5590 Slow Cooker User Manual


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10
Recipes continued
Spanish Chicken with Capsicums
Serves 4-6
2tablespoonsoliveoil
6thighchickencutlets,fatandskinremoved
2redonions,sliced
3clovesgarlic,crushed
1½teaspoonssmokedpaprika
1redcapsicum,seedsremoved,sliced
1yellowcapsicum,seedsremoved,sliced
¼cupwhitewine
¹/
³
cuptomatopassata
¹/
³
cuppittedkalamataolives,sliced
6artichokehearts,quartered
¹/
³
cupchoppedfreshparsley
1.Heathalftheoilinalargenon-stickfrying
pan.Cookchickeninbatchesuntilbrown.
Transfertoslowcooker.
2.Heatremainingoilandcookonionsfor
2-3minutesoruntilsoftened.Addgarlic,
paprikaandcapsicumandcook,stirringfor
1minute.Addtoslowcookerwithwhite
wineandtomatopassata.Coverandcook
onHIGH3-4hoursorLOW6-7hours.
3.Stirinolives,artichokesandparsleyjust
beforeserving.
4.Servechickenwithcrustybread.
Indonesian Chicken Curry
Serves 4-6
6thighchickencutlets,fatandskinremoved
¼cupflour
¼cuppeanutoil
1largeonion,sliced
3clovesgarlic,crushed
3teaspoonsgratedfreshginger
1longredchilli,seedsremoved,thinlysliced
1lemongrass,stemfinelychopped
1teaspoongroundturmeric
2teaspoonsgroundcumin
2teaspoonsgroundcoriander
1teaspoonsalt
600gkumara(sweetpotato),peeled,diced
1¹/
³
cupscoconutmilk
150ggreenbeans,
trimmed,cutinto3cm
pieces
corianderleaves,toserve
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andcookonionfor
2-3minutesoruntilsoftened.Addgarlic,
ginger,chilli,lemongrass,andspices;
cook,stirringfor1minute.
3.Placekumaraintothebaseofslowcooker
andtopwithchicken,onionmixtureand
coconutmilk.CookonHIGH3-4hoursor
LOW6-8hours.
4.Addbeansinthelasthalfhourofcooking.
5.Servechickenwithcorianderandsteamed
jasminerice.
11
Recipes continued
Chicken, Mustard and Sage Casserole
Serves 6-8
8thighchickencutlets,fatandskinremoved
¼cupplainflour
¼cupoliveoil
3largeleeks,washedandslicedthickly
2clovesgarlic,crushed
1cupdrywhitewine
1kgbabynewpotatoes,halved
1cupchickenstock
Zestofonelemon
2tablespoonsDijonmustard
Saltandpepper
8sageleaves,whole
1tablespoon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.
Hainanese Chicken with Rice
Serves 4-6
1.5kgwholechicken,rinsed
4cupswater
2greenonions,chopped
5cmpieceginger,chopped
1teaspoonsalt
Topping
4greenonions,thinlysliced
2tablespoonsfinelyshreddedginger
2tablespoonspeanutoil
1teaspoonsesameoil
seasalt
corianderleaves,toserve
lightsoysauce,toserve
1.Placechickeninslowcooker.
Addwater,
greenonions,gingerandsalt.Coverand
cookonHIGHfor2-2½hours.
2.Removechickenandcutintopieces.
Transferchickentoaservingplate.Top
withextragreenonionsandginger.
3.Heatpeanutoilandsesameoilinasmall
saucepanuntiljustsmoking.Pourhot
oiloverchicken.Sprinklewithsaltand
coriander.
4.Servewithsoysauceandsteamedrice.
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