21
20
Chicken Marengo
Makes 4-6 Serves
1.5kg 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
5 cups/1 ¼ litres chicken stock
½ cup/125ml white wine
2 large tomatoes, diced
12 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.
Heat oil and butter in a pan, add
the chicken pieces and cook over
medium heat until golden.
3.
Remove from pan and place into
the removable crockery bowl. Add
the garlic, stock, wine, tomatoes and
mushrooms. Cover with lid and cook
on LOW setting for 6-8 hours or HIGH
setting for 3-4 hours.
4.
Serve on a bed of steamed potatoes
and sprinkle with parsley and olives.
Irish Stew
Makes 4-6 Serves
1.5kg lamb neck chops
3 medium onions, diced
1 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
crockery bowl. Cover with lid and
cook on LOW setting for 6-8 hours or
HIGH setting for 3-4 hours.
Coq Au Vin
Makes 4-6 Serves
¼ cup/60ml olive oil
1.5kg chicken pieces
4 slices bacon, trimmed and diced
5 small onions, diced
5 small eshallots, peeled and quartered
350g mushrooms, sliced
1 cloves garlic, minced
Salt and pepper, to taste
2 teaspoons dried thyme
10 baby potatoes, halved
1 ½ cups/375ml red wine
4 cups/1 litres chicken stock
Finely chopped parsley
1.
Heat the oil in a large frypan and
lightly fry the chicken until golden
brown and crisp. Drain chicken on
paper towel and set aside to cool.
2.
Use the same pan to brown the bacon
and sliced onions, drain off excess fat
and set aside with chicken.
3.
Place all ingredients into the
removable crockery bowl and cover
with lid and cook on LOW setting
for 6-8 hours or HIGH setting for 3-4
hours. Serve garnished with chopped
parsley.
Beef Curry
Makes 4-6 Serves
1.5kg blade or chuck steak, 2.5cm cubes
½ cup/75g flour
¼ cup/60ml vegetable oil
2 large onions, diced
5 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
5 cups/1 ¼ litres beef stock
1.
Toss the meat in the flour until well
coated.
2.
Heat the oil in a frypan, add the meat
and lightly brown, remove meat and
place into the removable crockery
bowl. Add onions, garlic and ginger
to the pan, cook for 5 minutes then
place into the removable crockery
bowl with remaining ingredients. Stir
well, cover with lid and cook on LOW
setting for 6-8 hours or HIGH setting for
3-4 hours.
3.
Serve with fluffy steamed rice.
Recipes
continued
