Sunbeam SECRETCHEF HP5530, User Manual

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7
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.
Lamb Roast with White Beans and Parsley
Sauce
Serves 4-6
1.4kg – 1.5kg lamb roast, easy carve
1-2 cloves garlic, cut into slivers
2 sprigs fresh rosemary, cut into pieces
2 tablespoons 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 HIGH 3-4 hours, or
LOW 6-8 hours.
5. Remove meat from slow cooker, and
rest for 10 minutes before carving.
Serve slices of lamb with beans and
parsley sauce.