3. Using the same fry pan, add onions and cook, stirring, until
slightly softened. Add the stock and the juices from the
apricots.
4. Pour the onion and spice mixture over the chicken and top
with the apricot halves.
5. Cover and cook on HIGH for 3-4 hours or on LOW 6-8
hours.
6. Season to taste, serve chicken the cous cous.
BEEF CURRY
Serves 6-8
Ingredients
2kg diced chuck steak
½ cup flour
¼ cup vegetable oil
2 large onions, diced
2 cloves garlic, crushed
¼ - 1/3 cup curry paste
¼ cup tomato paste
4 medium potatoes, quartered
1 cup beef stock
Sea salt and freshly ground pepper
Instructions
1. Dust beef in flour, shaking off excess. Heat oil in large fry
pan and cook beef in batches until browned. Remove and
place in slow cooker.
2. Heat remaining oil, cook onion and garlic for 2-3 minutes
or until softened. Add curry powder and cook until fragrant.
Transfer to slow cooker with remaining ingredients.
3. Cover and cook on HIGH for 3-4 hours or LOW for 6-8
hours.
4. Season to taste and serve with cooked basmati rice.
BEEF STROGANOFF
Serves 6-8
Ingredients
2kg chuck or round steak, cut into thin strips
¼ cup flour
¼ cup olive oil
3 cloves of garlic, crushed
½ cup tomato paste
1 cup beef stock
500g mushroom, finely sliced
300ml sour cream
Salt and freshly ground black pepper
Instructions
1. Dust beef in flour, shaking off excess flour. Heat oil in a
large frying pan and cook beef in batches until brown.
Remove and place in slow cooker.
2. Add remaining ingredients, except sour cream. Cover and
cook on HIGH for 3-4 hours or on LOW for 6-8 hour.
3. In the last 30 minutes of cooking, stir through sour cream.
Season with salt and pepper. Serve with buttered noodles.
SPINACH AND RICOTTA CANNELLONI
Serves 4-6
Ingredients
2 x 250 packet frozen spinach, thawed
2 cloves garlic, crushed
500g fresh ricotta
Freshly ground pepper
500g dried cannelloni
1 litre or 4 cups bottled pasta sauce
Salt
Parmesan cheese to serve
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