Archives for posts with tag: slowcooker

Based on this recipe and this recipe.

cost: £5 skill: easy serves: 4
you can overcook lamb, but you can’t over-roast it.  Put this in the oven or slowcooker for at least 4 hours to achieve falling-off-the-bone tenderness.

ingredients:
1-2 pound cheap lamb cuts or shoulder joint (you want it well-marbled)
2 cloves garlic, finely minced
1 T sea salt
2 T ground cumin
1 pinch paprika
1 t thyme
1 T olive oil
1 large yellow onion, sliced
2 medium bell peppers, seeded and sliced
2 large chili peppers, thinly sliced

method:
Set the oven at 160C/gas mark 3. Combine garlic with the salt using a pestle and mortar. Mix in the cumin, paprika and thyme. Gradually add the oil so that you end up with a thickish paste.

Put the lamb into a baking dish and rub it all over with the garlic mixture, add about 1 C water, then put in the oven for 35 minutes. Baste the lamb with the liquid, then continue roasting for a further three hours, basting and turning the meat every half hour or so. If the juices are evaporating add a little more water.

Add sliced chili and bell peppers and sliced onion to the casserole and stir until coated with cooking juices.  Crack over with some black pepper.  Return to the oven for another hour until the onions and peppers are tender.  Serve over rice with a good spoon of the cooking juices

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Based on this recipe; cornbread on this recipe.

cost: £5 serves: 4
use any type of beans you like, and adjust the spicy to suit your taste

ingredients:
bourbon chili
2 pounds minced beef and pork
6 slices smoked bacon, diced
1 medium onion, chopped
1 red pepper, chopped
1 tin diced tomatoes
1 tin kidney beans, drained
1 tin pinto beans, drained
2-3 T chili powder
2 cloves garlic, minced
2 t celery seed
1 t oregano
2 t black pepper
1 T worcestershire sauce
6 dashes chipotle Tobasco sauce
1/2 C tomato juice
1/2 C Maker’s Mark bourbon
1/2 C tomato paste

sweet cornbread
1 C flour (we used an oak-smoked flour because, why not?)
1 C yellow cornmeal
3 T honey
1 1/2 t baking powder
1/2 t salt
1 C yoghurt
1/4 C oil
1 large egg

method:
Brown mince, bacon, onions and garlic until the bacon is slightly crispy. Put into a slowcooker and add all the other ingredients. Start on high heat until mixture comes to a boil, then switch to the lowest setting. Let go for several hours, stirring occasionally. Skim fat from the top each time before stirring. Add extra hot sauce and salt and pepper to suit your taste.

In a large mixing bowl, beat together the yoghurt, honey, egg, and oil. Sift in the flour, salt, and baking powder and mix. Add cornmeal and mix until smooth. Spread into a round cake tin and bake at 400 degrees F for 15-20 minutes, or until knife comes out clean. Cut into wedges.

My own recipe.

cost: £1 serves: 2
use your leftover gammon from yesterday’s meal, or use bacon lardons if you want to make it any time

ingredients:
1 C cooked ham, cubed.
1 medium yellow onion
2 tins cannellini or great northern beans
2 C water
salt
black pepper

method:
Roughly chop the onion and sautee with the ham and a little butter until the onions are just tender.  Deglaze with a splash of water and dump into a slowcooker.  Add beans and water, and season with a pinch of salt and generous cracks of black pepper.  Cover and let simmer for several hours until the beans are tender and the soup has thickened, stirring occasionally.  If the soup becomes too thick, add additional water.

If your gammon or ham had a bone in it, you can use it in this soup.  Remove it just before serving.  Any bits of meat still clinging to the bone should be really easy to remove and add back to the soup.  This soup is amazing served on a cool, rainy day with  warm cornbread.

Based on this recipe.

cost: £5 serves: 2-4
would make again with chicken, red bell peppers, and real andouille if I find it

ingredients:
1 T olive oil
1 andouille, chopped (use chorizo or other dry, coarse sausage if you can’t find andouille)
1 cups okra, de-stemmed
1 onion chopped
1 C yellow bell pepper, chopped
1 C celery, chopped
3 garlic cloves, chopped
1/4 t thyme
1/4 t oregano
1/4 t white pepper
1 t cayenne pepper
1 can diced tomatoes
2 C fish stock or water
1 package crawfish (you can substitute prawns or add other seafood if you wish)

method:
Layer all of the ingredients except for the crawfish into the slowcooker. Keep the okra whole to prevent it from becoming slimy. Cover and cook on low for 7-8 hours. Add crawfish and cook for an additional 30 minutes. Serve over rice.

Based on this recipe.

cost: £7 skill: easy serves: 2-4
would make again

ingredients:
1 t cumin
1 t coriander
2 T olive oil
1kg lamb, trimmed of excess fat and cut roughly into 4cm cubes
1 onion, sliced
2 cloves of garlic, chopped
1 t fresh ginger, grated
2 t hot curry powder
2 t mild curry powder
1 jar apple chutney with tomato and garlic
1/2 medium butternut squash, peeled and cut roughly into 3cm cubes
1 small Crown Prince squash, peeled and cut roughly into 3cm cubes
Salt and freshly ground black pepper

method:
Set slowcooker to high and add olive oil, onion, garlic, and spices. Let these warm while you prepare the squash and lamb.

Add the squash and lamb in layers to the pot, and top with the entire jar of chutney. Pour over about 2 cups of water, just enough to top up the liquid about halfway. Crack over a little salt and a lot of pepper. Cover and leave 3-4 hours, stirring occasionally.

We served with brown rice. There was a lot of liquid and a bit of meat and veg left over which could be combined with couscous and red peppers for another full meal.