Sage Risotto Plus BRC600 Instruction Booklet page 25

STARTER RECIPES FROM SAGE
CHICKEN WITH ROSEMARY,
LEMON & GARLIC
Serves 4–6
INGREDIENTS
1 tablespoon olive oil
2kg 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
Press the SAUTÉ/SEAR button
1.
and then the START/CANCEL
button. Heat removable cooking
bowl for 3 minutes with the lid on.
Add oil and heat for 1 minute.
2.
Add chicken in batches, and cook until
3.
lightly browned. Remove and set aside.
Add onion, garlic, lemon rind, pepper
4.
and rosemary. Cover and cook, stirring
occasionally until softened.
Stir in wine and simmer for 2–3 minutes
5.
to cook off the alcohol. Add stock,
lemon juice and return chicken to the
removable cooking bowl and submerge
in the sauce.
Press START/CANCEL button
6.
to end the sauté setting.
Cover with lid. Press the SLOW COOK
7.
HIGH BUTTON and then the
START/CANCEL button cook
for 3–4 hours.
Season to taste and serve hot
8.
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
L cup tomato paste
½ cup red wine
400g can diced tomatoes
½ cup chicken or beef stock
1 bay leaf
Salt and freshly ground black pepper
METHOD
Press the SAUTÉ/SEAR button
1.
and then the START/CANCEL
button. Heat removable cooking
bowl for 3 minutes with the lid on.
Add oil and heat for 1 minute.
2.
Coat lamb shanks in flour, shaking
3.
of excess and cook in batches of 2 until
lightly browned; remove and set aside.
Add onion, garlic, carrot and celery
4.
and cook for 3–4 minutes, stirring
occasionally, or until softened.
Stir in tomato paste and cook for
5.
a further 1 minute.
Add wine and bring to the boil; simmer
6.
for 1–2 minutes, scraping up any
of the sediment in the base of the bowl.
Return shanks to removable cooking
7.
bowl and pour over tomatoes, stock
and bay leaf; mix well to coat.
Press START/CANCEL button
8.
to end the sauté setting.
Cover with lid. Press the or SLOW
9.
COOK LOW BUTTON and cook
for 6–7 hours.
Season with salt and pepper and serve
10.
immediately with mashed potato.
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