TRY THESE DELICIOUS RECIPES
Slow Cooker Pea and Ham Soup
Ingredients
Ingredients
- 1 tablesspoon extra virgin olive oil, plus extra, to drizzle
- 1 brown onion, coarsely chopped 2 green apples, peeled, cored, coarsley chopped
- 2 tsp ground cumin 530g (2 1/2 cups) green split peas
- 1kg smoked ham hock 1 large lemon, rind finely grated, plus extra zest to serve
- 4 parsnips, peeled, chopped Creme fraiche, to serve
Method:
- Heat the oil in a small frying pan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Stir in the cumin and cook for 30 seconds or until aromatic. Transfer the mixture to a 6L slow cooker
- .Add the ham hock, parsnip, apple, split peas and 2L (8 cups) water to the slow cooker. Stir well. Cover. Cook on High for 6-8 hours or until ham is very tender.
- Use tongs or a slotted spoon to transfer the ham hock to a chopping board. Use a stick blender to blend the soup until smooth (add up to 250ml/1 cup extra water if the mixture is too thick). Stir in the lemon rind.
- Remove the ham from the hock, discarding the bone, skin and fat. Divide the soup among serving bowls. Top with crème fraîche, ham, mint and lemon zest. Drizzle with extra oil and season with pepper.
Image and recipe thanks to:taste.com
Slow Cooker Beef Stroganoff
Ingredients:
GARLIC BUTTER MUSHROOMS:
SERVING:
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Method:
SLOW COOKING – CHOOSE METHOD:
GARLIC BUTTER MUSHROOMS:
FINISHING STEW:
- Season beef – Pat beef dry then sprinkle with all the salt and pepper.
- Brown beef – Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over – 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
- Sauté aromatics – Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
- Add flour – Sprinkle the flour across the surface, then stir. Add the mustard, and stir – it will look gluey, that's ok, it will dissolve.
- Add stock – While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
SLOW COOKING – CHOOSE METHOD:
- Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
- Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
- Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
- Other pressure cookers: 40 minutes on high, same method as slow cooker.
GARLIC BUTTER MUSHROOMS:
- Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
FINISHING STEW:
- Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew – careful, the beef is delicate!
- Gently stir in mushrooms.
- Serve over noodles, pasta or mashed potato, sprinkled with chives!
Image and recipe thanks to:recipetineats.com
Cajun Chicken Pasta
Ingredients:
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Method:
- Stir together paprika, salt, oregano, thyme, garlic powder, onion powder, cayenne pepper, and black pepper in a small bowl. Set aside 1/4 teaspoon Cajun Seasoning for garnish.
- Rub 2 tablespoons of the Cajun Seasoning evenly over chicken. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add chicken, and cook, turning occasionally, until browned and a thermometer inserted into thickest portion registers 160°F, 8 to 10 minutes. Transfer chicken to a cutting board, and let rest at least 10 minutes. Do not wipe skillet clean.
- While chicken cooks, cook pasta according to package directions. Drain pasta in a colander over a heatproof bowl; reserve 1 cup cooking water.
- Return skillet to medium heat. Add remaining 1 tablespoon oil to drippings in skillet. Add onion, green pepper, and red pepper; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, and cook, stirring often, until tomatoes burst, about 4 minutes. Stir in garlic and 1 tablespoon of the Cajun Seasoning, and cook, stirring constantly, until fragrant, about 1 minute.
- Stir in whipping cream, Parmesan, and white parts of scallions; cook, stirring occasionally, until thickened, about 2 minutes. Remove from heat, and add cooked pasta; toss to coat, adding cooking water, 2 tablespoons at a time, until desired consistency, if necessary.
- Slice chicken into 1/4-inch-thick slices. Add chicken to pasta and sauce, and toss to coat. Divide evenly between 4 dishes, and top evenly with fresh thyme, green parts of scallions, additional Parmesan, and reserved 1/4 teaspoon Cajun Seasoning. Serve immediately.
Image and recipe thanks to:foodandwine.com
Slow Cooked Roast Beef
Ingredients:
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Method:
- Make deep cuts in the beef and push garlic slivers down inside. Season the meat. Set the oven to 160°C/320°F/Gas Mark 3
- Heat 1tbsp oil in a large frying pan and brown the meat all over. Put in a casserole or a warmed slow-cook pot. Add 1tbsp oil to the pan with the shallots and brown them. Set aside in a bowl. Reduce the heat and cook the pancetta, diced carrot and celery for 5 minutes.
- Pour in the wine, add the thyme, bay leaves, tomato purée/ketchup and sugar. Bring to a simmer and pour over the beef in the casserole or pot. Cover and cook in the oven for 2½-3 hours or in the pot on High for 4 hours.
- Add the shallots, carrot and rest of the celery. Cover and cook in the oven for another 1½ hours or in the pot for 2-3 hours.
- Put meat on a serving platter with the veg, cover with foil and leave for 10 minutes. Boil the cooking juices in a pan to reduce and thicken. Season. Serve the meat, along with mashed potatoes and wedges of cabbage.
Image thanks to:goodto.com