Tried, tested and approved May 2010 – Slow Cooker recipe

INGREDIENTS

5-6 tsp Gregg’s Moroccan Seasoning
2 Tbsp flour
500g diced lamb
1 Tbsp  oil
1 onion, chopped
2 carrots, chopped
2 courgettes, chopped
400g can Wattie’s Tomatoes Chopped in Juice
1 cup liquid chicken stock
1/4 cup dried apricots
1/4 cup Wattie’s Bit on the Side Spiced Apricot Sauce
2 Tbsp fresh coriander

METHOD

Combine 3 tsp Moroccan seasoning with flour, mix well, toss lamb pieces in seasoned flour to coat.

In a deep non-stick frying pan with a lid, heat oil and brown meat, set aside.

Reduce heat, gently fry onion, carrots and courgettes in the remaining oil until just tender. Stir in the remaining Moroccan seasoning and cook for 1 minute.

Place lamb and vegetables in the slow cooker. Pour over the Wattie’s Chopped Tomatoes in Juice and the stock, stir to combine. Stir through the chopped apricots, coriander and Wattie’s Spiced Apricot Sauce. Cook on Low for approx 8 hours. Serve with rice or cous cous.

COMMENTS

Diced beef works just as well as lamb.

Tried, tested  and approved – all the time. Thanks Mum!

INGREDIENTS

125g butter
1 cup sugar
1 tsp golden syrup
1 Tbsp milk
½ tsp baking soda
½ lb flour
1 tsp vanilla essence
1 cup sultanas

METHOD

Heat butter, sugar, syrup, milk and baking soda until butter is melted. Leave to cool.

Add flour etc. Roll into balls and flatten with fork. Bake for approx. 20 minutes at 180°C.

COMMENTS

Having run out of golden syrup today, I substituted maple syrup, which seemed to work fine. I also added a handful of chocolate chips for a quick chocolate fix. I don’t think there’s any cake/biscuit recipe that can’t be improved by adding chocolate, is there? ;-)

Chicken and Corn soup

Tried, tested  and approved sometime back in the 1990’s!

INGREDIENTS

500g boneless chicken
2 onions
4 cloves garlic
Salt & Pepper
3 cups corn kernels
1 litre chicken stock
¼ cup sliced spring onion

METHOD

Remove skin from chicken and dice the meat. Peel and finely chop onions. Peel, crush and mash the garlic. Put onions and garlic in a heavy-based saucepan. Cover and cook gently without colouring until onion becomes clear.

Increase the heat. Add chicken, cooking to seal. Season with salt & pepper to taste. Add corn and chicken stock. Bring to boil, skim. Reduce heat and simmer gently for 30 minutes, skimming if necessary. Serve with spring onions.

Hungarian Goulash

Tried, tested  and approved 12th April 2009 – Slow Cooker recipe

INGREDIENTS

1 Tbsp sunflower oil

Hungarian Goulash

Hungarian Goulash

1 large onion, chopped
700g diced pork
150g button mushrooms, halved
2 tsp paprika
¼ tsp ground cinnamon
¼ tsp ground all spice
1 tsp carraway seeds
2 Tbsp plain flour
400g can chopped tomatoes
450ml hot chicken stock
salt & pepper
sour cream to serve

METHOD

Heat the oil in a frying pan then add the pork, a few pieces at a time, until it has all been added to the pan. Stir in the onion and cook for 5 minutes until lightly browned.

Add the mushrooms and cook for 2 minutes. Stir in the spices and the flour and cook for 1 minute. Mix in the canned tomatoes then bring the mixture to the boil.

Transfer the mixture to the slow cooker pot. Stir in the stock and season with salt and pepper. Cover with the lid and cook on low for 8-10 hours. Spoon the goulash onto plates, top with spoonfuls of sour cream, and sprinkle with a little extra paprika.

COMMENTS

This is a mild stew, for a hotter dish, combine paprika with chilli powder. The book suggests to serve with warmed sauerkraut or plain boiled potatoes, but I served with CousCous and it was delicious. Recipe is from the ‘Ultimate Slow Cooker’ recipe book.

aubergineTried, tested  and approved 1st February 2009 – Slow Cooker recipe

INGREDIENTS

500g Diced Beef
1 large onion
3-4 Garlic cloves
2 Tbsp sunflower oil
1 large aubergine, cut into chunks
2 Tbsp red Thai curry paste
1 Tbsp fish sauce
400ml can coconut milk

METHOD

Process or finely chop the onion and garlic until almost paste-like. Heat the oil in a frying pan, add the onion and garlic and fry, stirring, for 2-3 minutes until softened.

Add the beef and aubergine, a few pieces at a time, and fry until browned. Stir in the curry paste, fish sauce and coconut milk. Bring to the boil then transfer to the slow cooker pot.

Cover with the lid and cook on low for 8-9 hours until the meat is tender. Serve with plain boiled rice.

COMMENTS

I substituted the garlic cloves for 3-4 tsps crushed garlic from the “Just Garlic” range, for convenience. Recipe is from the ‘Ultimate Slow Cooker’ recipe book.

Tried, tested  and approved 9th November 2008 – Slow Cooker recipe

INGREDIENTS

500g Diced Beef
1 onion
1 bay leaf
1 Kumera (diced)
2 medium Potatoes (diced)
2 Carrots (chopped)
2 Parsnips (diced)
Splash of Tomato Sauce
1 ½ cups red wine
1 can savoury diced tomatoes
Crushed Garlic

METHOD

Chop onion, brown with garlic in heavy pan with a little olive oil. add meat and brown well. Transfer to slow cooker, add other ingredients, stir to mix and cook on low for about 8 hours. Serve on its own or with pastry vol au vonts.

COMMENTS

Add or exchange veges as you prefer, it seems to suit them all!

Tried, tested and approved 17th January 2009

INGREDIENTS

1.5 cups self raising flour, sifted
1 cup desiccated coconut
1 cup caster sugar
1 cup mashed banana
1 cup coconut milk
1 egg, lightly beaten
1 tsp vanilla extract

METHOD

Preheat oven to 160°C. Lightly grease and line a 10 x 20cm loaf pan. In a large bowl, combine flour, coconut and sugar. In a large jug, whisk together banana, coconut milk, egg and vanilla. Add to flour mixture, stirring until just combined.

Spoon mixture into prepared pan. Bake for 55-60 minutes until cooked when tested with a skewer. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

COMMENTS

Recipe given to me by a work colleague as a great way to use up over-ripe bananas. This is incredibly easy to make and takes almost no preparation time, and the end result is perfectly delicious!