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Chicken Marengo
Serves 4-6
2kg chicken pieces or drumsticks
2 tablespoons/20g flour
Salt and pepper, to taste
2 tablespoons/40ml vegetable oil
2 tablespoons/40g butter
3 cloves garlic, minced
6 cups/1 ½ litres chicken stock
½ cup/125ml white wine
3 large tomatoes, diced
16 mushrooms, sliced
2 tablespoons finely chopped parsley
½ cup black olives, to serve
1.
Cut chicken into serving pieces, pat
each piece dry and toss in flour mixed
with seasonings.
2.
Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Heat oil and butter, add the
chicken pieces and cook until golden.
3.
Add the garlic, stock, wine, tomatoes
and mushrooms, stir well until
combined, cover with lid.
4.
Place the removable cooking pot into
the slow cooking base and cook on
LOW setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
5.
Serve on a bed of steamed potatoes
and sprinkle with parsley and olives.
Irish Stew
Serves 4-6
2kg lamb neck chops
3 medium onions, diced
1 ¼ kg potatoes, peeled and sliced
Salt and pepper, to taste
4 cups/1 litres water
1 teaspoon mixed herbs
3 bay leaves
1.
Trim any excess fat from chops. Place
all ingredients into the removable
cooking pot. Cover with lid and cook
on ‘LOW’ setting for 6-8 hours or
‘HIGH’ setting for 3-4 hours or ‘AUTO’
setting for 4-5 hours.
Coq Au Vin
Serves 4-6
1/3 cup/84ml olive oil
2kg chicken pieces
5 slices bacon, trimmed and diced
6 small onions, diced
6 small onions, peeled and quartered
400g mushrooms, sliced
1 cloves garlic, minced
Salt and pepper, to taste
2 teaspoons dried thyme
12 baby potatoes, halved
1 ½ cups/375ml red wine
5 cups/1¼ litres chicken stock
Finely chopped parsley
1.
Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Heat oil and lightly fry the
chicken until golden brown and crisp.
Drain chicken on paper towel and set
aside to cool.
2.
Add the bacon and sliced onions to the
pan and cook until browned, drain off
excess fat and set aside with chicken.
3.
Place all remaining ingredients,
except parsley, into the removable
cooking pot, stir well until combined
and cover with lid.
4.
Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
5.
Serve garnished with chopped parsley.
Beef Curry
Serves 4-6
2kg blade or chuck steak, 2.5cm cubes
½ cup/75g flour
1/3 cup/84ml vegetable oil
2 large onions, diced
6 cloves garlic, minced
1 small pieces fresh ginger, peeled
and grated
1 teaspoon ground chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon salt
1 tablespoons vinegar
1 x 425g cans whole tomatoes
2 strips lemon rind
6 cups/1 ½ litres beef stock
1.
Toss the meat in the flour.
2.
Place the removable cooking pot
onto a stovetop and turn to a medium
heat. Heat oil and seal the cubed
steak. Add onions, garlic and ginger
to the pot, cook for 5 minutes then
place into the removable cooking pot
with remaining ingredients, stir well
until combined and cover with lid.
3.
Place the removable cooking pot into
the slow cooking base and cook on
‘LOW’ setting for 6-8 hours or ‘HIGH’
setting for 3-4 hours or ‘AUTO’ setting
for 4-5 hours.
4.
Serve with fluffy steamed rice.
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