Recipes continued
Coq au Vin
Serves 4
2kg chicken pieces, skin removed
½cup plain flour 100g butter
2 tablespoon olive oil
12 pickling onions, peeled
4 rashers bacon, chopped
3 cloves garlic, crushed
1 cup red wine
¼cup brandy
1 cup chicken stock
200g button mushrooms, sliced
1 tablespoon chopped fresh thyme
1 teaspoon mixed herbs
2 bay leaves
Salt and pepper, to taste
1.Dust chicken with flour. Season with salt and pepper.
2.Heat butter and oil in a large frypan over medium heat. Add chicken in batches and cook until brown, transfer to slow cooker.
3.In the same pan, add onions, bacon and garlic and cook until onions are softened.
4.Add wine and brandy to pan and simmer gently for 5 minutes. Add to slow cooker with remaining ingredients. Stir.
5.Place lid on pan. Cook on HIGH for
Lamb Roast with White Beans and Parsley Sauce
Serves
1.2 - 1.4kg lamb roast
1 clove garlic, cut into slivers
2 sprigs fresh rosemary, cut into pieces
1 tablespoon olive oil
20g butter
1 onion, sliced
1 x 400g can butter beans, rinsed, drained
¼cup chopped fresh parsley
½cup chicken stock
Salt and pepper, to taste
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.Place lid on pan. Cook on HIGH for
15
