Votes - 3, Average rating: 4.3
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Place the barley with 31. 2 cups of the stock into the removable crockery bowl. Cover and cook on High 1- 11. 2 hours or until just tender. 2. Heat oil in a non-stick pan. Add onion and garlic and cook over a medium heat until onion is soft. 3. Add onion mixture to the cooked barley in the removable crockery pot, stir in remaining stock, carrots, potatoes, celery, bay leaves and milk. Cover with lid and cook on Low 6-8 hours or High 3-4 hours. 4. Just before serving, melt butter in a non-stick pan. Cook parsnip for 1 minute, stir in sugar and cook until parsnip is golden brown and tender. 5. Season soup with salt and pepper, ladle soup serving bowls and top with parsnip. Sprinkle with mint if desired. Serve hot. R5 Chicken Chicken Chicken with rosemary, lemon and garlic 1 tablespoon olive oil 2 tablespoons butter 2 kg chicken pieces, skin removed, bone in 1 cup white wine 8 11 . 2 cups chicken stock 1. 3 cup lemon juice 2 teaspoons cracked black pepper 3 small red chillies, finely chopped 2 teaspoons grated lemon rind 6 garlic cloves, halved 1. 4 cup chopped fresh rosemary 1. Heat oil and butter in a non-stick pan. Cook chicken over medium heat until golden brown. 2. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary in the removable crockery pot. Cover with lid and cook on Low 8- 10 hours or High 4-5 hours. 3. Serve hot accompanied with oven-roasted potatoes, pumpkin and steamed green beans. Chicken Cacciatore 6 2 tablespoons olive oil 12 small chicken drumsticks (skins removed) 2 large onions, sliced 4 garlic cloves, crushed 1 x 750ml Italian-style Tomato Cooking Sauce 20 Kalamata olives, pitted 1. 2 cup white wine 1 cup chicken stock 125g button mushrooms, quartered 2 tablespoons fresh basil leaves chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon sugar 1. Heat oil in a non-stick pan. Add chicken drumsticks in batches and cook over medium heat until lightly browned. Place chicken in the removable crockery pot. 2. Place onion and garlic into the non-stick pan and cook over 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 pot. Cover with lid and cook on Low 8- 10 hours or High 4-5 hours. 4. Serve hot accompanied with crusty bread, pasta and salad of your choice. Chicken with Mushrooms 8 2 tablespoons oil 2 kg chicken thigh fillets, diced 250g button mushrooms, sliced 2 small leeks, sliced 1 cup white wine 2 cups chicken stock 2 teaspoons cracked black pepper 1 teaspoon salt 2 tablespoons fresh lemon thyme, chopped 2 tablespoons plain flour 3. 4 cup cream 3. 4 cup sour cream 1. Heat oil in a non-stick pan. Add chicken in batches and cook over a medium heat until lightly browned. Place chicken in the removable crockery pot. 2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cover with lid and cook on Low 8- 10 hours or High 4-5 hours. 3. Stir in blended flour, cream and sour cream 1 hour before end of cooking. Replace lid and continue cooking. 4. Serve hot accompanied with steamed baby new potatoes and asparagus spears. Burmese Chicken 8 2 tablespoons oil 2 large onions chopped or whole 1. 4 cup lemon grass stalks, finely sliced 2 bay leaves 2 small red chilli, finely chopped 8 garlic cloves, crushed 11 . 2 tablespoons fresh ginger, grated 3 teaspoons ground turmeric 1. 2 teaspoon ground cardamom 1 teaspoon ground cinnamon 1. 2 teaspoon ground cumin 1. 2 teaspoon ground coriander seeds 1. 2 teaspoon ground ginger 1 teaspoon salt 1 teaspoon cracked black pepper 2 kg chicken thigh fillets, diced 2 cups chicken stock Chopped fresh coriander, for serving 1. Heat oil in a non-stick pan. Add onion and cook over medium heat until soft. Stir in lemon grass, bay leaves, chilli, garlic, ginger, turmeric, cardamom, cinnamon, cumin, coriander, ground ginger, salt and pepper, cook for 1 minute. Add chicken and stir to coat with onion mixture. 2. Place chicken mixture and stock into the removable crockery pot. 3. Cover with lid and cook on Low 8- 10 hours or High 4 hours. 4. Serve hot sprinkled with coriander if desired and accompanied with steamed rice and Cucumber Raita. R6 R7 Beef, pork, veal and lamb Beef, pork, veal and lamb Beef Rendang 8 2 tablespoons oil 2 kg 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...