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Recipes
Cajun Chicken Burgers
SAUTÉ
Preparation time – 15 minutes
Cooking time – 15 minutes
Serves : 4
Ingredients
1 tsp onion powder
1 tsp. garlic powder
1 tsp. ground cumin
½ tsp. ground coriander
1 tsp. smoked paprika
½ tsp. turmeric
1 tsp. salt
½ cup chicken stock
4 chicken thighs
(approx. 600g)
2 tbsp. vegetable oil
¼ cup chicken stock
1. Mix together the onion powder, garlic powder,
cumin, coriander, paprika, turmeric and salt.
Stir to combine well. Rub spice mixture over the
chicken thighs set aside.
2. Select the SAUTÉ function and adjust the timer
to 12 minutes. Press START/CANCEL to begin
preheating. Once preheated, add the oil. Add the
seasoned chicken thighs to the pot and cook for
3 minutes. Flip the chicken thighs and place the
lid on the top of the cast iron pot. Allow to cook
for a further 3 minutes. Deglaze the pot with
the chicken stock and replace the lid. Allow the
chicken to cook for the remainder of the set time.
Ensure the chicken is properly cooked
(over 74°C) before removing.
3. Burger assembly – Lightly toast the burger buns
and smear a quarter of an avocado on each bun.
Mix the sliced spring onions with the coleslaw
before adding the lettuce and coleslaw to the bun.
Slice the chicken and divide chicken between
each burger. Drizzle with chipotle mayonnaise,
add 3 sprigs of coriander and place on the burger
top. Serve immediately.
20
Burger Assembly
1½ cups coleslaw
1 tbsp. spring onions,
finely chopped
Chipotle mayonnaise
4 x burger buns
1 avocado, mashed
1 cup lettuce, shredded
12 sprigs of coriander
Steak Diane
SEAR
Preparation time – 15 minutes
Cooking time – 20 minutes
Serves : 4
Ingredients
4 x 150g-200g eye fillet steaks
¾ tsp. salt
1 tbsp. vegetable oil
50g butter
4-5 cloves garlic, sliced thinly
400g green beans, trimmed
1 tsp. tomato paste
4 tsp. Worcestershire sauce
200ml beef stock
¾ cup fresh cream
1 tbsp. chopped chives
Season steaks
1. Sprinkle the salt onto both sides of the steaks
and set aside at room temperature for 15 to
30 minutes.
2. Place the cast iron pot onto the cooking base.
Select the SEAR function and adjust the timer
to 18 minutes. Press START/CANCEL to begin
preheating. Once preheated, add the vegetable oil
to the cast iron pot and heat for 30 seconds. Add
the steaks to the pot and cook for 5 minutes each
side (your preference). Using tongs, carefully
remove the steaks and set aside to rest on a
separate plate.
3. Add butter to the cast iron pot, then add the
sliced garlic and the trimmed beans, cook for 3
minutes or until the beans are a vibrant green.
Using tongs, remove the beans and place into a
separate bowl. Add the tomato paste then deglaze
with the Worcestershire sauce. Add the beef stock
and cream, allow to reduce for 2-3 minutes.
Add the steaks back in for the remaining time to
warm slightly whilst the sauce thickens. Remove
the steaks and allow to rest on a separate plate
for 5 minutes.
4. Serve the steaks with garlic green beans, Diane
sauce, and sprinkle chopped chives over the top.
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