Sunbeam HP8555 manual Minestrone, Spanish Chicken

Recipes continued

Minestrone

Serves 4-6

2 teaspoons olive oil

1 clove garlic, crushed

200g prosciutto, chopped

1 celery stalk, finely chopped

1 carrot, finely chopped

1 zucchini, finely chopped

2 potatoes, cut into 2cm cubes

300g pumpkin, cut into 2cm cubes

800g can crushed tomatoes

6 cups chicken stock

1cup Italian-style soup mix

1cup shredded cabbage

1cup macaroni or similar small pasta

Shredded basil and parmesan cheese, to serve

1.Using the Browning mode, heat the oil on 150°C. When pre-heated and READY appears in the LCD screen, PRESS START. Add garlic, prosciutto, celery and carrot; cook, stirring, for about 15 minutes or until soft. Add the zucchini, potatoes, pumpkin, tomatoes, stock and soup mix.

2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Add the cabbage and pasta in the final 30 minutes of cooking.

3.Serve minestrone topped with shaved parmesan and basil.

Note: Italian-style soup mix is a mixed bag of dried peas, beans and lentils. It can be bought from supermarkets.

Spanish Chicken

Serves 4

1 tablespoon olive oil

8 chicken drumsticks

2 chorizos, sliced

1 red capsicum, thinly sliced

1 red onion, thinly sliced

1 clove garlic, crushed

2 teaspoons paprika

1 orange, rind finely grated, juiced

400g can crushed tomatoes ½ cup chicken stock

¹⁄³ cup pitted black olives ¹⁄³ cup chopped parsley Crusty bread, to serve

1.Using the Browning mode, heat the oil on SEAR. When pre-heated and READY appears in the LCD screen, PRESS START. Cook the chicken, in batches until browned. Remove from pan. Add chorizo, capsicum and onion; cook, stirring occasionally until soft. Add the garlic and paprika and stir until fragrant. Add rind, juice, tomatoes and stock.

2.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours.

3.Stir through the olives and parsley; serve with crusty bread.

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