Recipes continued
Lamb Tagine | Serves |
2 tablespoons olive oil
8 lamb shanks, fat trimmed
1 large onion, sliced thinly
2 cloves garlic, crushed
1½ tablespoons Moroccan dried spice mix 1 tablespoon tomato paste
1 x 400g can chopped peeled tomatoes
1 cup chicken stock
1 cinnamon stick
3 cardamom pods, cracked Salt and pepper to taste
1 x 400g tin chickpeas, drained and rinsed
1 large sweet potato, peeled and chopped into 2 cm dice
1 cup fresh coriander, roughly chopped Cous cous, to serve
1.Heat oil in frypan on setting 8. Cook lamb shanks in batches for
2.Reduce heat to setting 6, and add onion and garlic to frypan and cook for 5 minutes, or until onion has softened and coloured. Add spice mix and cook until fragrant. Stir through tomato paste.
3.Return the lamb shanks to the frypan with tomatoes, stock, cinnamon, and cardamom. Cover and cook, on setting 3, turning and stirring occasionally for 2 hours. After 2 hours add chickpeas, sweet potato and cook, covered until the sweet potato is tender.
4.Adjust seasoning and stir through chopped coriander, serve with cous cous.
Roast Chicken with Stuffing | Serves 4 |
1.2kg whole fresh chicken sea salt
freshly ground black pepper Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1.Wash and clean chicken thoroughly. Pat dry with paper towelling.
2.To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
3.Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.
4.Preheat frying pan on setting 7. Brush chicken with a little oil and salt and pepper.
5.Brown chicken on all sides; reduce heat to setting 5 and cook, covered, with the vent open, for about 1½ hours or until cooked through.
Tip: If cooking roast vegetables, place in frying pan ¾ to 1 hour before the end of cooking.
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