Category: Slow Cooking

Slow Cooker Beef and Mushroom Stroganoff

Sorry, but every time I cook Beef Stroganoff I always think of an old joke from my school days.

What do you call a heard of masturbating cattle……beef stroking off!

Now that I’ve gotten that out of my system here is the recipe!

As usual, with all my recipes, it’s really easy to make.  I tend to serve it with something green and some garlic bread.

Serves 4

Ingredients

2 TBSP of oil (whatever you have at hand)

455 grams of stewing steak chopped into bite size pieces

Salt and Pepper

1 large onion chopped

150g of fresh mushroom thickly chopped

1 can of cream of mushroom condensed soup

200 ml of milk

2 TBSP of Worcestershire sauce

150 g garlic and herb cream cheese

Pasta

60 ml of sour cream (optional)

Method

  1. Heat the oil in a frying pan.  Season the beef with salt and pepper; brown the beef for about 5 minutes.  Chuck in the onion and mushroom.  Sauté for 2-3 minutes.  Just till they start to soften.
  2. Transfer to slow cooker
  3. Mix the soup, milk and Worcestershire Sauce in a jug.
  4. Pour over the beef mixture in slow cooker.
  5. Cook for 6-8 hours on low or 4-5 hours on high.
  6. One hour before it finishes mix in the cream cheese until it melts.
  7. Serve on pasta.  I tend to use Tagliatelle but you could use anything and if you don’t have pasta you could use rice.
  8. Garnish with a dollop of sour cream.

If you do decide to try it do let me know what you think.

Slow Cooker Chicken Cacciatore

A tasty tomato and chicken dish, which is great for those cold winter nights.

Ingredients

2 TBSP of olive oil

1 onion

1 tsp of Easy Garlic or two cloves of crushed garlic

455 g of chicken breast cubed

Salt and pepper

250 g of sliced fresh mushrooms

750 gram jar of pasta sauce (I used Dolmio)

1 green pepper, seeded and cubed

Method:

  1. Preheat the slow cooker
  2. Sauté the onion and garlic in the oil for 2-3 minutes.  Add the chicken.  Season with salt and pepper.  Cook until chicken is sealed.
  3. Add the mushrooms and cook for a few more minutes.  Until they soften a bit.
  4. Add the pasta sauce and green pepper.  Mix well.
  5. Transfer to slow cooker and cook on low for 7-9 hours.

Serve on a bed of pasta and sprinkle parmesan on top.  Caesar salad and garlic bread finish it off nicely.

Enjoy.

Slow Cooker Sausage and Mash with Chutney

A traditional meal with a twist, the Chutney gives it a hint of sweetness, perfect for cold winter nights.  A family favourite in our house.  I like to serve it with mash and green beans.

Next

Ingredients

  • 1 Tbsp oil
  • 6-8 Sausages
  • 1 large onion
  • 2 TBSP of flour
  • 300 ml of stock (chicken or beef)
  • 2 Tbsp Patak’s Mango Chutney
  • 1 Tbsp Worcestire Sauce
  • Salt and Pepper

Method

  1. Preheat the slow cooker
  2. Heat the oil in a frying pan and brown the sausages on all sides.  Transfer to the slow cooker.
  3. Sauté the onions until soft, approximately 3-5 minutes.  Sprinkle in the flour, mix well to coat the onions for about a minute.
  4. Gradually add the stock, bring to a boil and simmer until it thickens.
  5. Stir in the remaining ingredients (chutney, Worcestershire sauce, salt and pepper) and pour over the sausages.
  6. Cook for 6-8 hours on low.

Butternut Squash and Chickpea Coconut Curry (Slow Cooker)

I’ve been meaning to post this recipe for ages.  I made this curry for my Book Club a few weeks ago, along with my Lamb Curry.  It’s dead easy to make and absolutely delicious.  Enjoy!

Ingredients

  • 1 tbsp of oil
  • 1 onion diced
  • 2 cloves of garlic crushed
  • 1 tbsp of minced ginger (I use lazy ginger in a jar)
  • 3 tbsp of Patak’s Mild Curry Paste
  • 350g Butternut squash, bitesize pieces (you can buy it ready peeled if you want to keep your limbs!)
  • 4 medium sized potatoes peeled and cubed
  • 400g tin of chickpeas drained and rinsed
  • 400 ml of coconut milk (you can use light if you want, I didn’t)
  • 250 ml of vegetable stock
  • 60 ml of smooth peanut butter (it gives it a creamy texture)
  • 2 large handfuls of spinach
  • 250ml of frozen peas

Directions

  1. Preheat the slow cooker (low)
  2. Sauté the onion, garlic and ginger till the onions are soft (about 5 min).  Then add the curry paste, mix well, and cook for about a minute.
  3. Put the squash, potatoes and chickpeas in the slow cooker.  Top with the onion mixture.
  4. Pour in the coconut milk, stock and peanut butter.  Mix well.
  5. Cook covered for at least 4 hours until the butternut squash is cooked. (I did closer to 5-6 hrs)
  6. 30 minutes before you are ready to serve mix in the spinach and peas.  I served with Naans, Sag Paneer and Basmati rice.

For more recipe ideas, cooking tips and ideas check out Patak’s Curry Club

Thanks to Patak’s for sending me a lovely selection of their products!  I can’t wait to try them all.

Easy Slow Cooker Lamb Curry

Ingredients:

  • 1 tbs of oil (whatever you have on hand)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 125 ml beef stock (half a stock cube)
  • 1 400g tin of chopped tomatoes
  • 1 Tbs of oil
  • 500g of lamb (you could use pork or chicken), cut into bite size pieces
  • 2 tbs Patak’s Mild Curry Paste
  • Salt and pepper
  • Basmati Rice
  • Natural Yoghurt

1.) Preheat the slow cooker. Heat the oil in a pan and then lump in the onion and garlic. Sautee for about 3 minutes. Then throw in the beef stock and tinned tomatoes. Bring to a boil and pour into slow cooker.

2.) Put the curry paste in a bowl, add the lamb, and stir to coat evenly. Heat oil in another pan add the lamb and brown on all sides (approx 5-10 minutes). Transfer to the slow cooker.

3.) Cook on low for 6-8 hours. Serve with a ginormous pot of yoghurt and some naans to mop up the liquid.

Please note…the more you drink the better it tastes!

I ate it so quickly I didn’t get a chance to take a photo.

Photo Credit