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Braised chicken with lemon and thyme
Ingredients:
•
1 medium whole free range
chicken (1.4kg)
•
Chicken spice:
1tbsp olive oil mixed with
2tsp (10ml) ground cumin
2tsp (10ml) ground coriander
2tsp (10ml) paprika
½tsp (2ml) ground cloves
½tsp (2ml) cayenne powder
Salt and pepper to taste
•
2 onions, peeled and quartered
•
1 lemon, cut into wedges
•
Zest of 1 lemon
•
1 bulb of garlic, chopped in half
•
1 small bunch of fresh thyme
•
500ml hot chicken stock
•
12 baby potatoes, peeled and
halved (250g)
•
Salt and pepper
•
Olive oil
Fillet of beef on basil mash with red wine reduction
Ingredients:
•
4 x 300g beef fillets
•
Olive Oil
•
500ml red wine
•
100ml balsamic vinegar
•
200g sugar
•
Salt and pepper to taste
Mash:
•
8 medium potatoes boiled and
mashed with:-
•
50g butter,
•
2tbsp milk
•
1tbsp (15ml) pesto
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Method:
1
Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2
Rub the chicken with the spice mix and brown on all sides. Remove
from the Pan and set aside.
3
Add 1 tbsp of olive oil and sauté the onions until soft.
4
Reduce the Intellichef temperature to the Braise temperature
(140ºC).
5
Return the chicken to the pan and add the stock, lemon, garlic and
thyme. Place the Lid on and cook for 1 hour.
6
Add the baby potatoes, season with salt and pepper and cook for a
further 30 minutes or until chicken is cooked and the potatoes are
tender.
Method:
1
Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2
Rub the beef with olive oil and brown for 4 minutes each side.
3
Add the wine and balsamic vinegar and cook for another 5 min.
Remove the fillets and set aside.
4
Add the sugar to the sauce and boil for 5-7 minutes.
5
To serve, place mash and steamed vegetables on a plate and place
the beef fillet on top. Spoon the sauce over.