Gastroback 42538 User Manual - Page 22

Chicken with rosemary, lemon and garlic Serves 4 - 6 Ingredients 1 tablespoon olive oil 2 kg chicken pieces, skin removed 1 onion, chopped 3 cloves garlic, sliced 1 teaspoon grated lemon rind 1 teaspoon cracked black pepper 1 tablespoon fresh chopped rosemary ½ cup white wine ½ cup chicken stock 2 tablespoons lemon juice Salt and freshly ground black pepper Method 1. Press the SAUTÉ|SEAR button and then the START|CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on. 2. Add oil and heat for 1 minute. 3. A dd chicken in batches, and cook until lightly browned. Remove and set aside. 4. Add onion, garlic, lemon rind, pepper and rosemary. Cover and cook, stirring occasionally until softened. 5. Stir in wine and simmer for 2 - 3 minutes to cook off alcohol. Add stock, lemon juice and return chicken to the removable cooking bowl and submerge in the sauce. 6. C over with lid. Press the SLOW COOK HIGH BUTTON and cook for 3 - 4 hours. 7. Season to taste and serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green beans. Lamb shank ragu Serves 4 Ingredients 2 tablespoons olive oil ¼ cup plain flour 6 small lamb shanks, frenched 1 onion, chopped 2 cloves garlic, crushed 1 carrot, diced 1 large stick celery, diced 1/3 cup tomato paste ½ cup red wine 400 g can diced tomatoes ½ cup chicken or beef stock 1 bay leaf Salt and freshly ground black pepper Method 1. Press the SAUTÉ|SEAR button and then the START|CANCEL button. Heat removable cooking bowl for 3 minutes with the lid on. 2. Add oil and heat for 1 minute. 3. C oat lamb shanks in flour, shaking of excess and cook until lightly browned; remove and set aside. 4. A dd onion, garlic, carrot and celery and cook for 3 - 4 minutes, stirring occasionally, or until softened. 5. Stir in tomato paste and cook for a further 1 minute. 6. A dd wine and bring to the boil; simmer for 1 - 2 minutes, scraping up any of the sediment in the base of the bowl. 7. Return shanks to removable cooking bowl and pour over tomatoes, stock and bay leaf; mix well to coat. 8. Cover with lid. Press the or SLOW COOK LOW BUTTON and cook for 6 - 7 hours. 9. Season with salt and pepper and serve immediately with mashed potato. Fragrant lamb curry Serves 4 - 6 Ingredients 2 tablespoons vegetable oil 1.5 kg lamb leg, diced into 5cm cubes 1 large onion, sliced 2 cloves garlic, crushed 2 cm knob ginger, finely chopped 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon curry paste 1 teaspoons ground turmeric ½ teaspoon ground cloves 54