Sunbeam HP3510 Instruction/Recipe Booklet page 13

Recipes continued
Lemongrass and Ginger
Scented Chicken
1 tablespoon olive oil
1.5kg chicken thigh fillets, skin and fat
removed
2 onions, sliced
3 cloves garlic, crushed
5cm piece ginger, peeled, sliced
2 large red chillies, seeded, sliced
2 stalks lemon grass, trimmed, bruised
½ cup chicken stock
¼ cup soy sauce
2 tablespoons oyster sauce
Freshly ground black pepper
200g sugar snap peas
1.Heat oil in a large frypan until hot; seal
sides of chicken in batches, then quickly
remove from pan. Transfer to slow cooker.
2.Reduce heat; add onions and garlic and
cook for 1-2 minutes, place in slow cooker
with remaining ingredients except sugar
snap peas.
3.Cover and cook on HIGH 3-4 hours or LOW
5-6 hours.
4.About 15 minutes before serving, add the
sugar snap peas and gently stir through.
Cover and cook until vegetables are just
tender.
5.Garnish with remaining chilli and serve
with steamed rice.
Lamb Roast with White Beans
and Parsley Sauce
Serves 4-6
1.2 – 1.4kg lamb roast, easy carve
1 clove garlic, cut into slivers
2 sprigs fresh rosemary
1 tablespoon olive oil
20g butter
1 large onion, sliced
1 x 400g tin butter beans, drained and
rinsed
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 transparent,
place in slow cooker with remaining
ingredients.
4.Cover and cook on HIGH 3-4 hours, or
LOW 6-8 hours. Season with salt and
pepper.
5.Remove meat from slow cooker, and rest
for 10 minutes before carving. Serve slices
of lamb with beans and parsley sauce.
Serves 4
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