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48615 rev2_Layout 1 13/06/2013 10:22 Page 19
Sausage and bean casserole
Ingredients:
•
1tbsp (15ml) olive oil
•
8 good quality pork sausages
•
180g bacon lardons
•
2 onions, chopped
•
2 garlic cloves, crushed
•
1tsp (5ml) chilli flakes
•
1 x 400g tin of chopped
tomatoes
•
2tbsp (30ml) tomato puree
•
1tsp (5ml) dried mixed herbs
•
1 x 400g tin of mixed beans,
drained and rinsed
•
Salt and pepper to taste
Honey and mustard braised chicken with parsnips
Ingredients:
•
1tbsp (15ml) olive oil
•
8 x bone in chicken thighs, skin
removed
•
2 onions, chopped
•
350g parsnips, peeled and cut
into batons
•
300ml hot chicken stock
•
2tbsp (30ml) wholegrain mustard
•
2 tbsp (30ml) clear honey
•
Sprigs of thyme
•
Salt and pepper to taste
•
Green vegetables (to serve)
Method:
1
Set the Intellichef to the Stir Fry temperature (160ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2
Heat the oil in the Pan and brown the sausages on all sides for
about 5 minutes. Remove and set aside.
3
Add the bacon lardons and fry for about 5 minutes until browned
and crispy.
4
Add the onions and garlic and fry for a few minutes until the onion
has softened.
5
Add the sausages and stir in the rest of the ingredients, season well
and reduce the temperature the Fast Stew temperature (140ºC)
6
Place the lid on and cook for 20 minutes. Add 100ml of water
during cooking if required.
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
Heat the oil in the unit and fry the chicken for about 5 minutes until
golden. Remove and set aside.
3
Reduce the temperature to the Stir Fry temperature (160ºC). Add
the onion and fry for 2-3 minutes until softened.
4
Return the chicken to the Pan and add the parsnips.
5
Mix the mustard and honey into the stock and add to the chicken
and parsnips.
6
Sprinkle with thyme and season; reduce the temperature to the
Fast Stew temperature (140ºC) and place Lid on.
7
Cook for 45 minutes until the chicken in tender and the parsnips are
cooked through.
8
Remove the meat and vegetables and set aside.
9
Increase temperature to the Grill temperature (180ºC) and thicken
the sauce with 1tbsp cornflour mixed with a little water.
Serve with steamed green vegetables.
19
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