Sunbeam HP3510 Lemongrass and Ginger Scented Chicken, Lamb Roast with White Beans Parsley Sauce

Recipes continued

Lemongrass and Ginger
Scented Chicken	Serves 4-6
1 tablespoon olive oil

1.5kg chicken thigh fillets, skin and fat removed

2 onions, sliced

3 cloves garlic, crushed

5cm piece ginger, peeled, sliced

2 large red chillies, seeded, sliced

2 stalks lemon grass, trimmed, bruised

½cup chicken stock ¼ cup soy sauce

2 tablespoons oyster sauce Freshly ground black pepper 200g sugar snap peas

1.Heat oil in a large frypan until hot; seal sides of chicken in batches, then quickly remove from pan. Transfer to slow cooker.

2.Reduce heat; add onions and garlic and cook for 1-2 minutes, place in slow cooker with remaining ingredients except sugar snap peas.

3.Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.

4.About 15 minutes before serving, add the sugar snap peas and gently stir through. Cover and cook until vegetables are just tender.

5.Garnish with remaining chilli and serve with steamed rice.

Lamb Roast with White Beans
and Parsley Sauce	Serves 4

1.2– 1.4kg lamb roast, easy carve 1 clove garlic, cut into slivers

2 sprigs fresh rosemary

1 tablespoon olive oil

20g butter

1 large onion, sliced

1 x 400g tin butter beans, drained and rinsed

¼ cup chopped fresh parsley ½ cup 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 transparent, place in slow cooker with remaining ingredients.

4.Cover and cook on HIGH 3-4 hours, or LOW 6-8 hours. Season with salt and pepper.

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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