Sunbeam HP6000 manual Coq au Vin, Dust chicken with flour. Season with salt and pepper

Recipes continued

Coq au Vin

Serves 4

2kg chicken pieces, skin removed

½cup plain flour 100g butter

2 tablespoon olive oil

12 pickling onions, peeled

4 rashers bacon, chopped

3 cloves garlic, crushed

1 cup red wine

¼cup brandy

1 cup chicken stock

200g button mushrooms, sliced

1 tablespoon chopped fresh thyme

1 teaspoon mixed herbs

2 bay leaves

Salt and pepper, to taste

1.Dust chicken with flour. Season with salt and pepper.

2.Heat butter and oil in a large frypan over medium heat. Add chicken in batches and cook until brown, transfer to slow cooker.

3.In the same pan, add onions, bacon and garlic and cook until onions are softened.

4.Add wine and brandy to pan and simmer gently for 5 minutes. Add to slow cooker with remaining ingredients. Stir.

5.Place lid on pan. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Season with salt and pepper. Serve with crusty bread.

Lamb Roast with White Beans and Parsley Sauce

Serves 4-6

1.2 - 1.4kg lamb roast

1 clove garlic, cut into slivers

2 sprigs fresh rosemary, cut into pieces

1 tablespoon olive oil

20g butter

1 onion, sliced

1 x 400g can butter beans, rinsed, drained

¼cup chopped fresh parsley

½cup chicken stock

Salt and pepper, to taste

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 softened, place in slow cooker with remaining ingredients. Season with salt and pepper. Stir.

4.Place lid on pan. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. Remove meat from slow cooker, and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.

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