Category: Slow Cooking

Slow Cooker Curry Laksa Soup

This recipe was originally sent to me from the lovely folks at Blue Dragon but I’ve modified it to use it with a slow cooker.  It was incredibly easy and gorgeous.  It’s definitely gone on the ‘have again’ list.

Serves 4

Ingredients:

  • 1 tbsp oil
  • 4 tbsp Blue Dragon Laksa Paste
  • 400 ml coconut milk
  • 200 ml chicken stock
  • 500g boneless chicken thighs, chopped into thin slices
  • 1 medium onion thinly sliced
  • 100g green beans chopped into 2.5 cm pieces
  • 1 tbsp of fish sauce
  • 100g bean sprouts
  • Coriander
  • ½ a cucumber but into match sticks
  • Straight to wok fine rice noodles

Method:

1. Heat the oil in a frying pan and then add the curry paste and fry for about a minute.  When it’s aromatic add the coconut milk and chicken stock bring to a boil and reduce to a simmer.  Add the chicken, onion and fish sauce for 4-7 minutes and simmer till the chicken is sealed.

2. Transfer to the slow cooker and cook on low for 6-8 hours.  Approximately 1 hour before it finishes add the green beans.  This will stop them from getting too mushy.

3. Prepare the noodles as per instructions on pack.  Put a large handful in the bottom of each bowl.  Now top the noodles with a few generous ladle-fulls of the soup.

4. Garnish with the bean sprouts, coriander and cucumber.

I served it with bread but really didn’t need to as it was an entire meal in itself.

 

 

 

 

 

Slow Cooker Pork Chops in Mushroom Gravy

I normally don’t post my recipes until I’ve tried them but this one smells so good I’m confident it’s going to be delicious!  I’ll let you know otherwise.

Serves 3-4

Ingredients

  • 2 TBSP of Oil
  • 4 medium pork chops
  • Salt and Pepper
  • 1 tin of Baxter’s Cream of Mushroom Soup (295g)
  • ½ tin of Baxter’s French Onion Soup (415g)
  • 1 TBSP of butter
  • 200 grams of button mushrooms sliced

Directions

  1. Heat the oil in a frying pan, season the pork chops with salt and pepper and brown on both sides (approx 3 minutes per side).  Transfer to the slow cooker.
  2. Melt the butter in a sauce pan and sauté the mushrooms for a few minutes until they begin to soften.  They still have hours in the slow cooker so you don’t need to cook them fully.  Place on top of the chops in the slow cooker.
  3. Mix the Mushroom and French Onion soup in a jug.  Pour over the mushrooms and pork chops.  Cook on low for 6-8 hours.

I tend to serve mine with rice and green beans.

Enjoy!

You can find a full list of my slow cooker recipes here.

Slow Cooker Shiitake Mushroom Risotto

I love Risotto but I hate making it.  I have the attention span of a goldfish and can’t bear to stand in front of the cooker ladling and stirring, ladling and stirring for 30 minutes.  So, I was over the moon when I learned that you could do it in the slow cooker, no stirring required!  Here is the recipe and I’m sure you can adjust it to whatever recipe you normally use.  I think the trick is the amount of liquid to rice ratio.

Ingredients

  • 4 TBSP of olive oil, divided
  • 250 ml of finely chopped onions
  • 65ml of white wine
  • 315g of Arborio Rice
  • 1 litre of chicken stock
  • 1 TBSP of butter
  • 120 grams of shiitake mushrooms
  • Salt and pepper
  • 3 tablespoons of single cream
  • 30 g of freshly grated parmesan

Method

  1. Heat 3 TBSP of the oil in a frying pan.  Sauté the onions until they are soft (approx 3 minutes).  Add the white wine and stir continuously for 1 minute.  Add the rice and stir and cook until it starts to become transparent, about 3 minutes.  Put into the slow cooker and add the chicken stock.  Cook for 2 hours on high.  No need to stir.
  2. 30 minutes before it is finishes, melt the butter and remaining TBSP of oil in a frying pan, add the mushrooms, season with salt and pepper and sauté until they’re soft (Approx 5 minutes).  Stir into the Risotto in the slow cooker.
  3. 5 minutes before it is finishes stir in the parmesan cheese.

Now, how easy is that?  If you do ever try any of these recipe, please fell free to blog about them and link back here!  I’d love to see you’re variations.

Beef Stew with Dumplings, Red Wine and Leeks

It’s taken me ages to work out a recipe for Beef Stew.  I like my stew thick and gloopy.  This one was gorgeous and hubby gave it an A ++.  I put it on a bit late so cooked it at high throughout but sure you could adjust the timings and cook it on low for 8-10 hours, just remember to put the leeks, carrots and dumplings 90 minutes before it finishes and turn to high.

Beef Stew with Dumplings, Red Wine and Leeks

Recipe Type: Main
Cuisine: Slow Cooking
Author: Mediocre Mum
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 TBSP of oil (whatever you have at hand)
  • 500 g of stewing beef
  • Salt and pepper
  • 1 large onion chopped
  • 2-3 garlic cloves
  • 2 TBSP of flour
  • 300ml of red wine
  • 300 ml of vegetable stock (would have used beef stock if I had any)
  • I TBSP of tomato puree
  • 2 bay leaves
  • 150 g of baby carrots trimmed, cut large ones in half
  • 1 large leek, trimmed and thinly sliced
  • Dumplings:
  • If you’re so inclined you could make your own but I cheat and use Aunt Bessie’s which you will find in the freezer aisle near the chips!
Instructions
  1. Heat the oil in a pan. Add the beef, season with salt and pepper and brown on all sides (approx 5 minutes). Add the onion and sauté for 3-5 minutes until soft.
  2. Add the garlic and cook for a minute or two. Sprinkle with the flour. Mix well for about a minute. Then gradually add the wine and stock. Simmer until it thickens. Then add the tomato puree and bay leaves.
  3. Transfer to slow cooker and cook on high for 5 hours.
  4. minutes before it is finishes add the carrots and leaks and stir and place the dumplings on top. After about 45 minutes turn the dumplings.
  5. Enjoy!

Slow Cooker Lasagne

I do get a bit overzealous with my slow cooker.  I saw someone talking about slow cooking Lasagne.  I really thought I’d gone a bit too far this time, but it was absolutely gorgeous.

I honestly think any lasagne recipe would work, with a little modification, but if you don’t have one here is what I did.

Ingredients

  • 2 TBSP of Olive Oil
  • 455g of mince
  • Salt
  • 1 onion chopped
  • 1 500g jar of Dolmio Original Lasagne ‘Red’ Sauce (I used the roasted onion and garlic)
  • 1 package of lasagne noodles
  • 250 g of cottage cheese
  • 1 egg
  • 125g of parmesan cheese
  • 200 g of mozzarella cheese

Method:

  1. Heat the olive oil in a pan.  Add the mince, season with salt and brown.  About 3 minutes before it is finished add the onion and sauté till soft.
  2. Add the Dolmio sauce and simmer for a couple of minutes.
  3. Keep a small amount of the mozzarella aside to sprinkle on top after.
  4. In a separate bowl, mix the cottage cheese, egg, parmesan and remaining mozzarella cheese.
  5. Put a layer of the meet sauce in the bottom of the slow cooker.  Cover with a layer of noodles.  This is a bit fiddly.  You’ll have to break them to fit.  Cover with a layer of the cheese mixture.  Spread evenly.  Add another layer of meet sauce, then another layer of noodles.  One more layer of the cheese mixture and then beef.  Top with the remaining mozzarella cheese.

Cook on low for 4-6 hours.

I like to serve mine with Caesar salad and Garlic Bread.

Enjoy!

Click here for more Slow Cooker Recipes.