Sunbeam HP005, Instruction/Recipe Booklet

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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
½ 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 heat setting 2 for 3-4 hours or heat
setting 1 for 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
500g 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 heat setting 2 for
3-4 hours or heat setting 1 for 6-8 hours.
4. Add beans in the last half hour of cooking.
5. Serve chicken with coriander and steamed
jasmine rice.
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Chicken, Mustard and Sage Casserole
Serves 4-6
8 thigh chicken cutlets, fat and skin removed
1/3 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 1 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 frypan, 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 heat setting 2 for
3-4 hours or heat setting 1 for 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
(depending on size)
1 clove garlic, cut into slivers
2 sprigs fresh rosemary, cut into 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 heat setting 2 for 3-4
hours, or heat setting 1 for 6-8 hours.
Remove meat from slow cooker, and rest
for 10 minutes before carving. Serve slices
of lamb with beans and parsley sauce.
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