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Recipes continued
CASSEROLE
Chicken Leek & Mushroom Stew with Dumplings
2 tablespoons olive oil
1 medium onion, finely diced
2 cloves garlic, finely sliced
1 large carrot, finely diced
2 sticks of celery, finely diced
2 leeks, cleaned and cut into 1cm pieces
200g mushrooms, sliced
1kg chicken breast cut into 2cm pieces
6 sprigs of thyme
300ml cream
2 cups chicken stock
2 tablespoons cornflour
Sea salt
Freshly ground black pepper
1. Set the appliance to SAUTÉ with stir arm
ON. Once heated, add olive oil, onion,
garlic, carrot, celery and leeks and cook
for 10 mins or until the vegetables start to
soften.
2. Add mushrooms, chicken and thyme, then
cream and stock.
3. Set the appliance to CASSEROLE and the
timer to 1 hr. Cover and allow to cook.
4. Make a slurry with cornflour and enough
water to loosen it. Add slurry to the stew 5
mins before the time ends. The stew must
come back to the boil and will thicken.
Adjust seasoning as required.
Hungarian Goulash
1.5kg stewing beef (such as bolar blade,
chuck), cut into 3cm pieces
¹⁄
³
cup plain flour
4 tablespoon olive oil
1 large brown onion, finely diced
2 large red capsicums, halved, deseeded and
cut into ½cm slices
2 garlic cloves, finely sliced
1 teaspoon caraway seeds (optional)
2 tablespoons sweet paprika
1 tablespoon gravy powder
2 bay leaves
400g can diced tomatoes
2 cups beef stock
Sea salt
Freshly ground black pepper
1. Set the appliance to SAUTÉ with stir arm
ON.
2. Coat beef in flour (do not discard
remaining flour). Heat half the oil in pot
and cook beef in batches until browned.
Transfer to a bowl.
3. Heat remaining oil and add onion, garlic
and capsicum. Cook until the vegetables
are just softened.
4. Return beef to the pot along with
remaining flour, caraway seeds (if using),
paprika, gravy powder, bay leaves, tomatoes
and stock.
5. Set the appliance to CASSEROLE and the
timer to 1 hr. Cover and allow to cook.
6. Adjust the seasoning to taste.
Serve with buttered noodles
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