Sunbeam HP3520 Chicken, Mustard and Sage Casserole, Lamb Roast with White Beans and Parsley Sauce

Recipes continued

Chicken, Mustard and Sage Casserole

Serves 4-6

8 thigh chicken cutlets, fat and skin removed

¼cup plain flour

¼cup olive oil

2 large leeks, washed and sliced thickly

2 cloves garlic, crushed

1 cup dry white wine

600g baby new potatoes, halved

1 cup chicken stock Zest of one lemon

2 tablespoons Dijon mustard Salt and pepper

8 sage leaves, whole

2 tablespoons chopped fresh sage

1.Dust chicken in flour, shaking off excess flour. Heat half the oil in a large non-stick frying pan. Cook chicken in batches until brown. Transfer to a plate.

2.Heat remaining oil in frying pan, cook leek and garlic for 3-4 minutes or until leeks have softened. Add wine and cook until reduced by half.

3.Place potatoes into the base of slow cooker and top with chicken and leek mixture. Add remaining ingredients, except chopped sage. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.

4.Season to taste and sprinkle with sage. Serve with crusty bread.

Lamb Roast with White Beans and Parsley Sauce

Serves 4-6

1.2-1.4kg lamb roast, easy carve

1 clove garlic, cut into slivers

2 sprigs fresh rosemary, cut in pieces

1 tablespoon olive oil

20g butter

1 large onion, sliced

1 x 400g can butter beans, rinsed, drained

¼cup chopped fresh parsley

½cup chicken stock

salt and pepper

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.

4.Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours.

5.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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