Whole chickens, Beef rendang, Tangine of beef

Chicken continued

2 whole chickens 6-8

2 large onions

2 small bouquet garni (parsley, sage, dill)

2 x 1 – 1.5kg chickens

4 tablespoons prepared pesto

1.Place 1 onion and 1 bouquet garni into each chicken cavity. Carefully ease the skin away from chicken breast and rub 2 tablespoons pesto between the meat and the skin. Carefully replace the skin. Truss both chickens individually with wetted kitchen string.

2.Place suitable sized trivets (or two heat proof upturned saucers) into the removable crockery bowl. Place a chicken onto each trivet.

3.Cover with lid and cook on Low 6-8 hours or High 4 hours or until cooked and the juices run clear. Please Note: Some chickens roasted by this method may release a large amount of fat and liquid.

4.At end of cooking, carefully remove each chicken from the removable crockery bowl. Remove the kitchen string, onions and bouquet garni and discard.

BOUQUE GARNI

Combine a small selection of herbs, suitable to the food being cooked, and tie with kitchen string. Remove at the end of cooking and discard.

One large chicken can be cooked by this method

–cook on Low 5-6 hours or High 3 hours or until cooked and the juices run clear.

Note

Beef

Beef rendang 8

2 tablespoons oil

2kg lean gravy beef (shin), cubed 2 large onions, 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 beef stock

2 cups coconut milk

1⁄4 cup lemon juice

11⁄2 tablespoons tamarind pulp

1⁄4 cup 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 Rendang 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 8-10 hours or High 4-5 hours.

4.Stir in coconut milk, lemon juice, tamarind pulp and brown sugar 1 hour before end of cooking. Replace lid and continue cooking.

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

Tangine of beef 8

2 tablespoons olive oil 2kg lean gravy beef, cubed 2 large onions, sliced

6 garlic cloves, crushed

1⁄4 cup Moroccan seasoning

1 tablespoon ground cinnamon

2 cups beef stock

2 strips lemon rind

2 cups tomato puree

1 cup dates, seeded and halved

1⁄3 cup honey

3⁄4 cup fresh parsley, chopped

1⁄2 cup flaked almonds, toasted

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

2.Add onion to the non-stick pan, cook until golden brown. Stir in garlic, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.

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

4.Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon Tagine into serving bowls, top with parsley and almonds.

Serve hot accompanied with steamed cous cous, baby carrots, cauliflower florets and green beans.