Sunbeam PE6100 Aviva Instruction Manual page 45

Recipes - Main Meals continued
Beef Bolognese
Serves: 4 - 6
Menu: Slow Cooker
½ cup olive oil
3 onions, chopped
2 carrots, peeled, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
4 sprigs fresh thyme
1 kg beef mince
1 cup red wine
2 400g can cherry tomatoes
Salt and freshly ground black pepper, to taste
Pasta and parmesan cheese, to serve
1.Press MENU and select SAUTE. Press
START. Add oil and preheat for 2 minutes.
2.Add onion, carrot, celery, garlic and thyme.
Cook for 6-8 minutes or until tender. Set
aside.
3.Press STOP. Press MENU and select
BROWN. Press START. Add beef mince and
cook for 3-4 minutes or until browned.
Add wine and allow to reduce by half.
4.Add remaining ingredients into the pan.
Press STOP. Secure the lid.
5.Press MENU and select SLOW COOK LOW.
Press TIME and set to 8hours. Make sure
the steam vent is closed. Press START.
6.Once cooking has completed, and the
pressure is released, season to taste with
salt and pepper. Serve over pasta with
parmesan cheese.
Coq au Vin
Serves: 4 - 6
Menu: Slow Cooker
1 leek, halved
5 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 tablespoons olive oil
1.5kg chicken thighs, fat removed
30g butter
200g bacon, chopped
200g button mushrooms, left whole
4 shallots, sliced
3 cloves garlic, crushed
¼ cup plain flour
¼ cup tomato paste
3 carrots, peeled, diced
500ml bottle red wine
1 cup chicken stock
Salt and freshly ground black pepper, to taste
1.Place one half on the leek cut side up on
a flat surface. Place parsley, thyme and
bay leaf in the middle of the leek. Cover
with other half of leek. Tie leek together so
all herbs are incased. Slice the remaining
leek.
2.Press MENU and select BROWN. Press
START. Add oil and preheat for 2 minutes.
3.In batches brown chicken off in pan for
3-4 minutes. Remove from pan.
4.Press STOP. Press MENU and select
SAUTE. Press START. Add butter and
bacon cooking until crisp. Add mushrooms,
shallots, leek and garlic. Cook for 6-8
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