16
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Rub the chicken with the spice mix and brown on all sides. Remove
from the Pan and set aside.
3 Add 1 tbsp of olive oil and sauté the onions until soft.
4 Reduce the Intellichef temperature to the Braise temperature
(140ºC).
5 Return the chicken to the pan and add the stock, lemon, garlic and
thyme. Place the Lid on and cook for 1 hour.
6 Add the baby potatoes, season with salt and pepper and cook for a
further 30 minutes or until chicken is cooked and the potatoes are
tender.
Ingredients:
• 1 medium whole free range
chicken (1.4kg)
• Chicken spice:
1tbsp olive oil mixed with
2tsp (10ml) ground cumin
2tsp (10ml) ground coriander
2tsp (10ml) paprika
½tsp (2ml) ground cloves
½tsp (2ml) cayenne powder
Salt and pepper to taste
• 2 onions, peeled and quartered
• 1 lemon, cut into wedges
• Zest of 1 lemon
• 1 bulb of garlic, chopped in half
• 1 small bunch of fresh thyme
• 500ml hot chicken stock
• 12 baby potatoes, peeled and
halved (250g)
• Salt and pepper
• Olive oil
Braised chicken with lemon and thyme
Method:
1 Set the Intellichef to the Grill temperature (180ºC) and allow to heat
up. The Indicator light will switch off when the Pan is the correct
temperature.
2 Rub the beef with olive oil and brown for 4 minutes each side.
3 Add the wine and balsamic vinegar and cook for another 5 min.
Remove the fillets and set aside.
4 Add the sugar to the sauce and boil for 5-7 minutes.
5 To serve, place mash and steamed vegetables on a plate and place
the beef fillet on top. Spoon the sauce over.
Ingredients:
• 4 x 300g beef fillets
• Olive Oil
• 500ml red wine
• 100ml balsamic vinegar
• 200g sugar
• Salt and pepper to taste
Mash:
• 8 medium potatoes boiled and
mashed with:-
• 50g butter,
• 2tbsp milk
• 1tbsp (15ml) pesto
Fillet of beef on basil mash with red wine reduction
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