Breville BSC300W manual Burmese chicken, Beef rendang

Chicken continued Beef, Pork, Veal & Lamb

Burmese chicken

Serves 8-10

2 tablespoons oil

2 large onions, peeled and chopped 1⁄4 cup lemon grass stalks, finely sliced 2 bay leaves

2 small red chilli, finely chopped

8 garlic cloves, peeled and crushed

11⁄2 tablespoons fresh ginger, peeled and grated 3 teaspoons ground turmeric

1⁄2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1⁄2 teaspoon ground cumin

1⁄2 teaspoon ground coriander seeds 1⁄2 teaspoon ground ginger

1 teaspoon salt

1 teaspoon cracked black pepper 2.5kg chicken thigh fillets, diced 2 cups / 500ml chicken stock Chopped fresh coriander, for serving

1.Heat oil in a non-stick pan. Add onion and cook over medium heat until soft. Stir in lemon grass,bay leaves, chilli, garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Add chicken and stir to coat with onion mixture.

2.Place chicken mixture and stock into the removable crockery bowl.

3.Cover with lid and cook on Low setting 8-10 Hours, Auto setting 6-8 hours or High setting 4 hours. Remove bay leaves before serving.

4.Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber Raita.

Beef rendang

Serves 8-10

2 tablespoons oil

2.5kg lean gravy beef (shin), cubed 2 large onions, peeled and chopped 2 tablespoons ground cumin

2 teaspoons ground cinnamon 1⁄2 teaspoon ground cloves 2 strips of lemon rind

1⁄2 cup Rendang curry paste 2 cups / 500ml beef stock

2 cups / 500ml coconut milk 1⁄4 / 60ml cup lemon juice 11⁄2 tablespoons tamarind pulp 1⁄4 cup / 40g brown sugar

1.Heat oil in a non-stick pan. Add meat in batches and cook over medium heat until well browned. Drain on paper towel.

2.Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, cinnamon, cloves, lemon rind and curry paste, cook for 1 minute. Pour in stock, stir and cook until just heated through.

3.Place meat and onion mixture into the removable crockery bowl. Cover with lid and cook on Low setting 8-10 hours, Auto setting 6-8 hours or High setting 4-5 hours.

4.Combine coconut milk, lemon juice, tamarind pulp and brown sugar, and stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking.

5.Serve hot accompanied with steamed rice and pre- packaged naan bread.

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