Related Searches: Pressure Cooker Recipes Au, Rice Cooker Fried Rice
... sear and brown on all sides for 5 minutes. Remove the seared pork from the pressure cooker setting it aside. Deglaze the pot with chicken stock scraping and bits stuck to the bottom. Mix in the BBQ sauce placing the pork ...
... , 1 medium parsnips peeled, medium diced, 400 g diced tomatoes, 750 ml chicken stock, 1 tsp thyme fresh, chopped, 1 leaf bay leaf. Method: Heat a pressure cooker to medium heat adding in the olive oil to coat the bottom ...
... same pan and cook for 2 minutes or until fragrant. Add stock, vegetables, apricots (reserving 8) and olives and bring to a simmer. Return chicken to pressure cooker. Replace lid and lock it. Cook on high for 15 minutes ...
... before stirring in the gochujang paste, beef stock, soy sauce and brown sugar. Add the beef back to the pressure cooker and attached the lid tightly onto the pressure cooker, cook on high heat for 30 minutes. After ...
... . Add the pieces of lamb to sear and brown on all sides for 5 minutes. Remove the seared lamb from the pressure cooker setting it aside. Turn the heat down add in the onions to cook scraping any bits of lamb stuck to the ...
... oil, 50 g bbq rub, 1.75 kg beef brisket trimmed, cut into 4 pieces, 250 ml water. Method: Heat a pressure cooker to high heat adding in the oil to coat the bottom. Season and rub the pieces of beef, sear and brown on all ...
... of flavour to your weekly Taco Tuesday; Ingredients: 400 g canned diced tomatoes, 1 pkt Continental Stock Pot Sensations Chicken Stock Pot, 0.25 cup water boiling, 1 sachet Continental Recipe Base Chilli Con Carne, 750 g ...
... 1 tbs plain flour, 20 g butter, 1 leek thinly sliced, 1 onion chopped, 2 cup shredded cooked chicken, 0.5 cup chicken stock, 2 tbs olive oil, 1 egg lightly beaten, 6 sprig thyme leaves picked. Method: Heat butter and oil ...
... , 250 g asparagus trimmed, 0.5 savoy cabbage shredded. Method: Put the chicken in a large saucepan and pour over enough stock to just cover the chicken. Add the shallots, garlic, herbs, carrots and leek to the pan and ...
Chinese take-out can't compare to this simple and authentic slow cooker chicken chow mein. Ingredients: 1.2 cup chicken stock, 3 tbs cornstarch, 2 tbs soy sauce, 2 tbs oyster sauce, 2 tbs sesame oil, 2 tbs ginger peeled ...
... or until browned. Transfer to a 5.5L slow cooker. Add zest, lemon juice, stock cubes and 1/2 cup cold water to slow cooker. Cover and cook on low for 3 hours or until chicken is cooked through. Skim off excess fat. Whisk ...
... passata, 2 tbs maple syrup. Method: Place the chicken thighs, chipotle paste, smoked paprika, onions, garlic, lime juice and zest, stock, passata and maple syrup in the slow cooker, stir in half of the coriander and the ...
... and cornstarch. Set aside. Tip in all the ingredients in the slow cooker. Cook for 6 hours on low. Stir in the cornstarch and chicken stock mix and cook for another 30 minutes. Serve with hot steamed rice. Categories ...
... puree, stock, cinnamon and cardamom and bring to the boil. Reduce heat to low and simmer for 5 minutes. Carefully pour mixture into slow cooker bowl and cover with lid. Cook on high for 3 hours or until chicken is tender ...
... and spread the butter underneath evenly. Place the onions rings in the base of the slow cooker, pour in the stock and wine and place the chicken on top, breast side up. Place the lid on and cook on high for 45 minutes ...
... rice, paprika and tomato paste. Mix until the rice is coated. Stir in chicken stock and scrape the bottom of the pan. Transfer to the slow cooker. Put everything else in the crock pot except capsicums, chickpeas and peas ...
... paprika and tomato paste. Mix until the rice is coated. Stir in chicken stock and scrape the bottom of the pan. Transfer to the slow cooker. Put everything else in the crock pot except capsicums and peas. Stir thoroughly ...
... , thyme, soup and stock to slow cooker. Stir to combine. Cover with lid. Cook on high for 3 hours (or low for 6 hours) or until chicken is tender. Using tongs, carefully remove chicken from slow cooker and place on a ...
... with 1 stock cube, 2 tbs tomato paste. Method: Heat the oil in a large pan on medium heat and cook the chicken thighs for 4-5 minutes to brown all over. Remove with a slotted spoon and tip into the slow cooker. Cook the ...
... and cook for 1 minute. Add the tomato puree and tip the chicken back into the pan. Stir to coat, pour over the stock and simmer for 2 minutes. Pour into the slow cooker. Cook on high with the lid on for 3 hours. Add the ...
... cook for 1 minute. Tip into the slow cooker. Toss the chicken in spices and tip into the slow cooker. Add the dates, harissa and pomegranate molasses and stir to coat. Pour in the stock, cover and cook on low for 5 hours ...
... pan and cook for 5-7 minutes, or until just softened. Tip in the chicken stock and scrape the bottom of the pan. Transfer to the slow cooker. Put everything else in the crock pot except for the remaining 1 tablespoon of ...
... , 3 cloves garlic crushed, 0.5 cup barbecue sauce, 2 tbs Worcestershire sauce. Method: Place chicken in the bowl of a 5.5L slow cooker. Add stock, garlic and sauces. Cover with lid and cook on high for 3 hours or low for ...
... Method: In a small bowl, mix the mustard, balsamic vinegar, honey and chicken stock. Place the baby potatoes at the bottom of the slow cooker. Top with the chicken and the sauce. Add the garlic. Cook for 4 hours. Add the ...
... medium-high heat and sear pork shoulder on all sides. Place the pork shoulder into the slow cooker, pour in the chipotle paste, chicken stock and lime juice and place the garlic cloves into the sauce. Cook on low for 6-8 ...
The slow cooker delivers juicy and delicious honey mustard chicken legs with very little effort. Ingredients: 1 tbs butter, 4 chicken legs skin on, 2 leeks sliced diagonally, 0.6 cup chicken stock hot, 1 tbs Dijon ...
... cook for 5 minutes, turning, until golden. Meanwhile, combine stock, tomatoes, garlic, spices, onion, carrot, dates, rind, juice and coriander in the slow cooker. Add chicken. Cover with lid. Cook on low setting for 6 ...
... on all sides. Transfer to a slow cooker. Repeat with remaining chicken. Add onion, celery, capsicum and garlic ... 1 minute. Remove pan from heat and slowly add stock, wine and vinegar, stirring constantly. Return to heat ...
... and grated, 1 red chilli sliced, 0.8 cup chicken stock hot, 4 tbs tomato ketchup, 2 tbs apple cider vinegar ... Tip the pork into the slow cooker with onion, garlic, ginger, chilli, stock, ketchup, vinegar, honey and soy ...
... easy slow cooker method. Ingredients: 2 tbs olive oil, 2 kg leg of lamb, 3 carrots peeled and sliced, 1 large onion peeled and sliced, 0.25 bunch rosemary, 8 cloves garlic peeled and whole, 1.2 cup chicken stock hot, 1 ...
... 3 tbs plain flour, 2 cup cider, 1.6 cup chicken stock hot, 2 tsp wholegrain mustard. Method: Heat half of the ... cider and stock, scraping the bottom of the pan. Stir in the mustard and pour into the slow cooker. Cook on ...
... onion, 8 cardamom pods, 0.5 lemon, 0.5 cup chicken stock, 0.5 cup Greek-style yoghurt, 400 g tomatoes, 4 garlic ... or until browned. Transfer shanks to a 5.5L slow cooker. Add onion to frying pan and cook for 6 minutes ...
... cup plain flour, 1 cup red wine, 1 L salt-reduced chicken stock, 400 g can chopped tomatoes, 2 brown onions, 2 carrots, ... browned all over. Transfer to a 5.5L slow cooker. Add remaining oil to frying pan and reduce heat ...
... . Add the remaining oil to the pan and cook the chicken thighs for 2 minutes on each side. Place in the slow cooker, pour in the chopped tomatoes, crumble in the stock cubes and pour over 300ml of water. Cook for 3 hours ...
... cubes, 2 carrot peeled and cut into cubes, 2 tbs tomato puree, 400 g canned tomatoes, 1.2 cup chicken stock, 1 onions peeled and diced, 1 tbs Italian seasoning, 2 tbs parsley roughly chopped. Method: Put everything else ...
... to the frying pan and cook for one minute or until fragrant. Rub chicken all over with spice mixture including the cavity. Place chicken into slow cooker. Cover and cook on low for 6 hours. To make the broccolini slaw ...
A simple, summery dish that's aromatic and distinctly Asian in flavour. Ingredients: 1 whole chicken, 500 ml chicken stock, 1 bunch shallot, 1 piece ginger 10cm, 4 cloves garlic, 1 carrot, 2 cups Shaoxing huadio wine, 3 ...
... 1 onion roughly chopped, 2 spring onions finely sliced, 1 organic free-range chicken, 2 bunch broccolini steamed, 3 star-anise, 2 cup chicken stock, 1 tsp black peppercorns, 2 cup rice steamed, 2 tsp sesame seeds toasted ...
... diced, 420 g can creamed corn, 250 g cream cheese room temperature, 30 g butter, 30 ml oil, 1 L chicken stock, 125 g can super sweet corn kernels drained, 2 spring onions thinly sliced, 1 tbs garlic crushed, 1 pinch salt ...
... and diced, 2 cloves garlic peeled and minced, 1.5 L chicken stock hot, made with 2 stock cubes, 5 tbs harissa paste, 1 L chicken stock hot, made with 1 stock cube, 2 cups passata, 800 g chickpeas. Method: Heat the oil ...
... fully cooked. Cook the rice as per pack instructions. In a pot on a medium heat, heat up 50ml of chicken stock with the chilli dip ingredients and cook for 6 minutes and then pour into a serving bowl. Now add another ...
... and bring to boil. Then simmer until chicken is cooked but firm. Remove the chicken from stock, drain and dry. Heat oil in wok, deep-fry chicken until crisp and golden. Boil chicken stock in a saucepan. Cook noodles as ...
... . This easy risotto recipe is perfect for a weeknight family dinner. Ingredients: 1 L Woolworths salt-reduced chicken stock, 2 tbs extra virgin olive oil, 150 g button mushrooms thinly sliced, 2 cloves garlic crushed, 1 ...
... chilli, 1 red chilli, 0.5 cup coriander leaves, 250 g fettuccini, 0.5 cup chicken stock. Method: Collect all ingredients. Dice chicken, place into large freezer bag together with sumac and shake to coat, set aside. Chop ...
... pinch black grounded pepper, 0.5 tsp rosemary, 40 g parmesan. Method: Cut chicken fillet into cubes. Prepare chicken stock by dissolving 1 Vegeta Chicken Stock Cube in 500ml of hot water. Heat butter & olive oil in a pan ...
... , 1 tsp fennel seeds roughly crushed, 200 g easy-cook risotto rice, 3 tbs vermouth, 2.4 cup rich chicken stock, 2 tbs freshly grated Parmesan cheese, 1 handful rocket. Method: Heat the oil and butter in a large, heavy ...
... is cooked, remove from the pan with a slotted spoon and set aside to cool slightly. Reserve the stock. Once the chicken is cool enough to handle, shred it with two forks and set aside in a bowl. Heat the oil in a large ...
... lemon juice and zest, 3 tbs coriander fresh, chopped, 4 tbs sultanas. Method: Preheat oven to 180°C. Mix the chicken stock, 4 tablespoons of curry paste and oil in a large jug. Tip the rice into a roasting tin, pour over ...
... cut into quarters, 15 g mixed dried mushrooms rehydrated in warm water, 1/2 tsp rosemary chopped, 250 ml chicken stock, 1 small head cabbage cored, cut into small wedges. Method: Heat a large heavy bottomed pan to medium ...
... 20 g parmesan finely grated. Method: Remove stuffing from chicken and discard. Place chicken, thyme and stock in a large saucepan, or enough water to cover the entire chicken. Bring to the boil over high heat. Reduce to ...
... pan. Add garlic and zucchini and cook for 8 minutes or until golden. Add chicken stock, cherry tomatoes and half the shredded chicken, reserving half to use later. Cook for 2 minutes or until tomatoes have softened ...
... ginger, until boiling. Break spaghetti into short pieces (about 8cm long) and drop into stock. Stir and cook for 2 minutes. Add chicken strips and cook for a further 5 minutes. Meanwhile, process corn kernels with the ...
... fillets, 1 cup basil leaves, 350 g broccoli cut into florets, 0.66 cup extra virgin olive oil, 2 cup chicken stock, 300 g wholemeal penne, 0.5 cup parmesan grated, 2 garlic cloves, 0.33 cup pine nuts toasted. Method ...
... , 3 garlic cloves, crushed, 0.25 cup plain flour, 2 tbs curry powder, 2 tbs tomato paste, 2 cup chicken stock, 2 carrots sliced diagonally, 150 g green beans ends trimmed, halved, 0.25 cup apple sauce, 1 tbs salt-reduced ...
... chopped, 4 spring onions thinly sliced diagonally, 1 bunch choy sum shredded, 2 chicken breast fillets, 2 tbs soy sauce, 6 cup chicken stock, 1 tbs peanut oil, 2 garlic cloves crushed, 400 g singapore noodles. Method ...
... , 4 cm piece ginger, 2 brown onions, unpeeled, 4 spring onions, 400 g fresh ramen noodles, 1 litre salt-reduced chicken stock, 2 tbs mirin, 60 g baby spinach leaves, 0.33 cup reduced-salt soy sauce, 2 free range eggs, 1 ...
... seasoning. Simmer for about 5 minutes. Add pasta (yes straight out of the bag), fresh tomatoes and 100ml of chicken stock Put lid on and cook until pasta is al dente (you will need to check on it regularly to ensure ...
... thyme fresh, leaves picked, 1 tsp oregano dried, 0.5 tsp cumin, 4 bay leaves, 2.4 cups chicken stock made with 1 stock cube, 3 tbs dill fresh, chopped. Method: Heat the oil in a large, hob-safe casserole dish on medium ...
... cook the leeks and garlic over a medium heat for 2-3 minutes to soften. Stir in the risoni, saffron and chicken stock, bring to the boil and simmer for 4 minutes. Add the peas, half the lemon juice and zest and simmer ...
... breasts cut in cubes, 1 medium onion peeled and finely sliced, 350 g arborio rice, 1.2 L chicken stock boiling, 1 tbs lemon zest, 200 g spinach, 3 tbs parsley fresh, chopped, 50 g parmesan grated. Method: Pre-heat ...
... or lunch packed with flavour. Ingredients: 1.33 cups Woolworths brown medium grain rice, 2 cups chicken stock, 360 g chicken breast fillets, 2 bunches asparagus trimmed, 1 lemon juiced, 0.25 cup extra virgin olive oil ...
... oil spray, 1 tbs extra virgin olive oil, 2 tsp moroccan seasoning, 1 lemon 1 tbs juiced, 1 cup chicken stock boiling, 1 pinch pepper, 1 cup wholewheat couscous, 0.25 cup dried apricots chopped, 1 pinch sea salt ground ...
... two forks. Add the can of cannellini beans including the liquid to the chicken stock, stir in the pesto and simmer for 5 minutes. Add the shredded chicken and chopped kale and cook for 2-3 minutes more, until the kale ...
... and cook for 3-4 minutes. Stir in the curry powder and ginger and cook for 1 minute. Pour over the chicken stock and stir in the creme fraiche, add the broccoli and kale and cook for 3-4 minutes. To assemble the pie ...
... , 1 medium green chilli sliced, 2 cloves garlic peeled and minced, 500 g chicken breasts cut into chunks, 1.5 L chicken stock hot, made with 2 stock cubes, 3 tbs miso paste, 200 g green cabbage shredded, 2 medium carrots ...
... garlic peeled and mashed, 2 medium carrots peeled and chopped, 2 stalks celery leaves removed and sliced, 2.4 cups chicken stock, 1 tbs canola oil, 1 tbs mixed herb, 700 g potatoes peeled and cut into chunks, 40 g butter ...
... , 5 cm ginger, 1 tbs garam masala, 1 tsp cinnamon, 400 g butternut squash, 100 g green olives, 2 cups chicken stock. Method: Pre-heat the oven to 160°C. Heat half of the oil in a large, ovenproof casserole dish. Brown ...
... , 0.8 cup cider dry, 2 tbs wholegrain mustard, 2 cloves garlic peeled and minced, 0.8 cup chicken stock made with 1 stock cube, 200 g creme fraiche reduced fat. Method: Heat the oil in a large non-stick pan on medium ...