19
Method:
1 Set the Intellichef to the Stir Fry temperature (160ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
2 Heat the oil in the Pan and brown the sausages on all sides for
about 5 minutes. Remove and set aside.
3 Add the bacon lardons and fry for about 5 minutes until browned
and crispy.
4 Add the onions and garlic and fry for a few minutes until the onion
has softened.
5 Add the sausages and stir in the rest of the ingredients, season well
and reduce the temperature the Fast Stew temperature (140ºC)
6 Place the lid on and cook for 20 minutes. Add 100ml of water
during cooking if required.
Ingredients:
• 1tbsp (15ml) olive oil
• 8 good quality pork sausages
• 180g bacon lardons
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1tsp (5ml) chilli flakes
• 1 x 400g tin of chopped
tomatoes
• 2tbsp (30ml) tomato puree
• 1tsp (5ml) dried mixed herbs
• 1 x 400g tin of mixed beans,
drained and rinsed
• Salt and pepper to taste
Sausage and bean casserole
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 Heat the oil in the unit and fry the chicken for about 5 minutes until
golden. Remove and set aside.
3 Reduce the temperature to the Stir Fry temperature (160ºC). Add
the onion and fry for 2-3 minutes until softened.
4 Return the chicken to the Pan and add the parsnips.
5 Mix the mustard and honey into the stock and add to the chicken
and parsnips.
6 Sprinkle with thyme and season; reduce the temperature to the
Fast Stew temperature (140ºC) and place Lid on.
7 Cook for 45 minutes until the chicken in tender and the parsnips are
cooked through.
8 Remove the meat and vegetables and set aside.
9 Increase temperature to the Grill temperature (180ºC) and thicken
the sauce with 1tbsp cornflour mixed with a little water.
Serve with steamed green vegetables.
Ingredients:
• 1tbsp (15ml) olive oil
• 8 x bone in chicken thighs, skin
removed
• 2 onions, chopped
• 350g parsnips, peeled and cut
into batons
• 300ml hot chicken stock
• 2tbsp (30ml) wholegrain mustard
• 2 tbsp (30ml) clear honey
• Sprigs of thyme
• Salt and pepper to taste
• Green vegetables (to serve)
Honey and mustard braised chicken with parsnips
To Next Page
Loading...
Need help?
General
