Sunbeam HG4800, Руководство пользователя

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15
Moroccan Lamb Makes: 8 pies
and Chickpea Pies
500g lamb, cubed
¼ cup plain flour
2 tablespoons oil
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
400g can cherry tomatoes
1 medium kumara, peeled, chopped
¾ cup beef stock
400g can chickpeas, drained, rinsed
2 teaspoons honey
¹⁄³ cup plain Greek yoghurt
¼ cup chopped fresh coriander
Salt and pepper, to taste
1. Toss lamb in flour. Season with salt and
pepper.
2. Heat oil in large frypan over medium heat.
Add lamb and cook until golden. Remove
from pan.
3. Add onion and garlic to the frypan; cook
until tender. Stir through spices and cook
until fragrant.
4. Add tomatoes, kumara, stock, chickpeas
and honey. Simmer until kumara is tender.
Stir through lamb, yoghurt and coriander.
5. Season. Cover and allow mixture to cool.
Chicken Chasseur Pie Makes: 8 pies
500g chicken thigh fillets, chopped
¼ cup plain flour
1 tablespoon oil
2 teaspoons butter
2 cloves garlic, crushed
1 onion, chopped
200g button mushrooms, sliced
1 tablespoon water
1 tablespoon cornflour
¼ cup white wine
¼ cup chicken stock
400g can cherry tomatoes
¼ teaspoon chopped fresh thyme
Salt and pepper, to taste
1. Toss chicken in flour. Season with salt and
pepper.
2. Heat oil in a large frypan over medium
heat. Add chicken and cook until browned.
Remove from pan.
3. Add butter, garlic, onion, mushrooms and
water to the frypan. Cook until softened.
4. Add cornflour and cook for 1 minute. Add
wine, stock, tomatoes and thyme. Return
chicken to frypan and simmer until sauce
has thickened.
5. Season. Cover and allow mixture to cool.
Traditional Pie Recipes continued