Recipes continued
Lemongrass and Ginger |
|
Scented Chicken | Serves |
1 tablespoon olive oil |
|
2kg chicken thigh fillets, skin and fat removed
2 medium 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
3.Cover and cook on HIGH
4.About 15 minutes before serving, add the sugar snap peas and gently stir through. Cover and cook until the peas are just tender.
5.Garnish with remaining chilli and serve with steamed rice.
Lamb Roast with White Beans |
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and Parsley Sauce | Serves 4 |
1.4kg – 1.5kg lamb roast, easy carve
2 sprigs fresh rosemary, snipped into pieces
2 tablespoons olive oil
20g butter
1 large onion, sliced
1 x 400g can butter beans, rinsed and drained
¼cup 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
4.Cover and cook on HIGH
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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