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Minestrone
Serves 4-6
2 teaspoons olive oil
1 clove garlic, crushed
200g prosciutto, chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
2 potatoes, cut into 2cm cubes
300g pumpkin, cut into 2cm cubes
800g can crushed tomatoes
6 cups chicken stock
1 cup Italian-style soup mix
1 cup shredded cabbage
1 cup macaroni or similar small pasta
Shredded basil and parmesan cheese, to
serve
1. Using the Browning mode, heat the oil
on 150°C. When pre-heated and READY
appears in the LCD screen, PRESS START.
Add garlic, prosciutto, celery and carrot;
cook, stirring, for about 15 minutes or until
soft. Add the zucchini, potatoes, pumpkin,
tomatoes, stock and soup mix.
2. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours. Add the cabbage and pasta in
the final 30 minutes of cooking.
3. Serve minestrone topped with shaved
parmesan and basil.
Note: Italian-style soup mix is a mixed bag
of dried peas, beans and lentils. It can be
bought from supermarkets.
Spanish Chicken
Serves 4
1 tablespoon olive oil
8 chicken drumsticks
2 chorizos, sliced
1 red capsicum, thinly sliced
1 red onion, thinly sliced
1 clove garlic, crushed
2 teaspoons paprika
1 orange, rind finely grated, juiced
400g can crushed tomatoes
½ cup chicken stock
¹⁄
³
cup pitted black olives
¹⁄
³
cup chopped parsley
Crusty bread, to serve
1. Using the Browning mode, heat the oil
on SEAR. When pre-heated and READY
appears in the LCD screen, PRESS
START. Cook the chicken, in batches
until browned. Remove from pan. Add
chorizo, capsicum and onion; cook, stirring
occasionally until soft. Add the garlic and
paprika and stir until fragrant. Add rind,
juice, tomatoes and stock.
2. Place the lid on. Using the Slow Cooker
mode, cook on LOW for 8 hours or HIGH
for 4 hours.
3. Stir through the olives and parsley; serve
with crusty bread.
Recipes continued
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