Gastroback Design Multicooker Advanced 42538, Operating Instructions Manual, Page: 22 / 30

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chicken with rosemary,
lemon and garlic
Serves 4 – 6
ingredients
1 tablespoon olive oil
2 kg chicken pieces, skin removed
1 onion, chopped
3 cloves garlic, sliced
1 teaspoon grated lemon rind
1 teaspoon cracked black pepper
1 tablespoon fresh chopped rosemary
½ cup white wine
½ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper
Method
1. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with the lid on.
2. Add oil and heat for 1 minute.
3. Add chicken in batches, and cook until
lightly browned. Remove and set aside.
4. Add onion, garlic, lemon rind, pepper and
rosemary. Cover and cook, stirring occasi-
onally until softened.
5.
Stir in wine and simmer for 2 – 3 minutes
to cook off alcohol. Add stock, lemon juice
and return chicken to the removable coo-
king bowl and submerge in the sauce.
6. Cover with lid. Press the SLOW COOK
HIGH BUTTON and cook for 3 – 4 hours.
7. Season to taste and serve hot accompa-
nied with oven-roasted potatoes, pumpkin
and steamed green beans.
lamb shank ragu
Serves 4
ingredients
2 tablespoons olive oil
¼ cup plain flour
6 small lamb shanks, frenched
1 onion, chopped
2 cloves garlic, crushed
1 carrot, diced
1 large stick celery, diced
1
/
3
cup tomato paste
½ cup red wine
400 g can diced tomatoes
½ cup chicken or beef stock
1 bay leaf
Salt and freshly ground black pepper
Method
1. Press the SAUTÉ|SEAR button and then the
START|CANCEL button. Heat removable
cooking bowl for 3 minutes with the lid on.
2. Add oil and heat for 1 minute.
3.
Coat lamb shanks in flour, shaking of ex-
cess and cook until lightly browned; remo-
ve and set aside.
4. Add onion, garlic, carrot and celery and
cook for 3 – 4 minutes, stirring occasio-
nally, or until softened.
5.
Stir in tomato paste and cook for a further
1 minute.
6. Add wine and bring to the boil; simmer
for 1 – 2 minutes, scraping up any of the
sediment in the base of the bowl.
7. Return shanks to removable cooking bowl
and pour over tomatoes, stock and bay
leaf; mix well to coat.
8. Cover with lid. Press the or SLOW COOK
LOW BUTTON and cook for 6 – 7 hours.
9. Season with salt and pepper and serve im-
mediately with mashed potato.
Fragrant lamb curry
Serves 4 – 6
ingredients
2 tablespoons vegetable oil
1.5 kg lamb leg, diced into 5cm cubes
1 large onion, sliced
2 cloves garlic, crushed
2 cm knob ginger, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon curry paste
1 teaspoons ground turmeric
½ teaspoon ground cloves