MAY 2019| The Australian Women’s Weekly 159
Slow cooking
MakeitsixAdd 2 finely
choppedcelerystalkswiththe
carrot in step 4, if you like.Heartyhamhock
andbeansoup
SERVES 4 PREPTIME 10 MINUTES
COOK TIME 5 HOURS 40 MINUTESFIVEINGREDIENTS
2 mediumonions(300g)
3 largecarrots(540g)
750ghamhock
2 litres(8cups)chickenstock
1 cup(220g)lentils,freekeh and
beanssuper-blend
STAPLES
2 tablespoons extra virgin
oliveoil
seasaltflakes
freshlygroundblackpepper1 Preheatslowcooker on ‘sear’
(HIGH)setting.
2 Finelychop onions. Dice
carrots.
3 Addoiltoslowcooker;cook
onion,uncovered,for5 minutes
oruntilsoftened.Addhamhock
andstock;cook,covered, for
4 hours 30 minutes.
4 Addsuper-blendandcarrot;
cook,covered,fora further
1 houroruntiltender.
5 Transferhocktoa plate;cool
slightly.Removehammeatfrom
hockandshred.Returnhamto
soup. Season to taste; serve.Chickenandbiscuits
SERVES 6 PREPTIME 25 MINUTES
COOK TIME 2 HOURS 40 MINUTESFIVEINGREDIENTS
1kgchickenthighfillets
2 mediumleeks(700g)
2 bunchesfreshflat-leafparsley
500gpackagedsconemix
300gfrozen mixed vegetables
STAPLES
50gbutter
seasaltflakes
freshlygroundblackpepper1 Trimanddiscardexcessfatfrom
chicken;cutinto2cmpieces.Wash
whitepartofleekswell;slicethinly.
Wash parsley; separate leaves andstalks.Reservesmallparsleyleavesfor
serving;chopenoughleaves to yield¼
cup.Finelychopstalks.
2 Meltbutterin a 5-litre(20-cup)slow
cookeron‘sear’(HIGH)setting.Cook
chicken,stirring,for5 minutesor
untilit changescolour.Addleekand
choppedparsleystalks;cook,stirring,
for3 minutesoruntilsoftened.
3 Add¼cupsconemixtoslowcooker;
cook,stirring,for 30 seconds.Gradually
add1 cup(250ml)water,stirringuntil
combined.Seasonwithsaltand
pepper;cook,covered,for2 hours.
4 Meanwhile,placeremainingscone
mixin a mediumbowlwithchopped
parsleyleaves.Usinga flat-bladed
knife,mixin⅔cup(160ml)wateruntil
just combined. Turn out onto a lightlyflouredsurface;bringdoughtogether
toforma ball.Pressdoughbetween
twosheetsofbakingpaperintoa
rectangleabout1.5cmhigh.Remove
toplayerofbakingpaper; cut dough
into6.5cmsquares.
5 Stirfrozenvegetablesintoslow
cooker.Placedoughpiecesontop
ofchickenmixture.Placea cleantea
towelontopofcooker;replacelid.
Cook,covered,for 20 minutes or until
doughis cookedthrough.
6 Topchicken,biscuitsandvegetables
withreservedparsleyleavesand
seasonwithpepper;serve.
Makeit six:Fora delicious
savouryflavourusechicken
stockinstead of water in step3,
if you like.1 2 3 4 5 1 2 3 4 5FOOD PREPARATION BY ANGELA DEVLIN, NADIA FONOFF AND REBECCA LYALL..