Breville BSC100 manual Fiery three bean chowder, Chicken Cacciatore Chicken with rosemary

Soups continued

Fiery three bean chowder

Serves 4-6

1 tablespoon peanut oil

1 medium onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 small red chilli, finely chopped

3 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons tomato paste

400g canned tomatoes, chopped

21/2 cups / 625ml vegetable stock

3/4 cup / 120g canned diced capsicum, drained 1 cup / 200g canned corn kernels, drained

1 cup / 220g canned butter beans, drained and rinsed

Chicken

Chicken Cacciatore	Chicken with rosemary,
Serves 4	lemon and garlic
1 tablespoon olive oil	Serves 4-6
8 small chicken drumsticks (skin removed)	2 teaspoons olive oil
1 medium onion, peeled and sliced	1 tablespoon / 20g butter
2 garlic cloves, peeled and crushed	1.5kg chicken pieces, skin removed
11/2 cups / 400g Italian style tomato cooking sauce	1/2 cup / 125ml white wine
12 Kalamata olives, pitted	3/4 cup / 180ml chicken stock
1/4 cup / 60ml white wine	2 tablespoons lemon juice
1/2 cup / 125ml chicken stock	1 teaspoon cracked black pepper
60g button mushrooms, quartered	2 small red chillies, finely chopped
1 tablespoon fresh basil leaves, chopped	1 teaspoon grated lemon rind
2 teaspoons fresh rosemary, chopped	3 garlic cloves, peeled and halved
2 teaspoons sugar	11/2 tablespoons fresh rosemary, chopped

1 cup / 220g canned red kidney beans, drained and rinsed

1/3 cup / 75g canned soya beans, drained and rinsed

Sour cream, for serving

Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving

1.Heat oil in a non-stick pan. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes or until fragrant. Add tomato paste and half the tomatoes. Stir, over a medium heat, until warmed.

2.Pour tomato mixture into the removable crockery bowl. Add remaining tomatoes, stock, capsicum, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours.

3.Ladle soup into bowls. Top each serve with sour cream, cheese and Jalapeno peppers if required.

Serve hot.

1.Heat oil in a non-stick pan. Add chicken in batches, and cook over a medium heat until lightly browned. Place chicken into the removable crockery bowl.

2.Place onion and garlic into the non-stick pan and cook over a medium heat until onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar.

3.Pour combined mixture over the chicken in the removable crockery bowl. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours.

4.Serve hot accompanied with crusty bread, pasta and salad of your choice.

1.Heat oil and butter in a non-stick pan. Cook chicken over a medium heat until golden brown.

2.Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary into the removable crockery bowl. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours.

3.Serve hot accompanied with oven-roasted potatoes, pumpkin and kumera and steamed green beans.

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