Tag: crockpot

Slow Cooker Thai Green Fish Curry

Thanks to the folks at Youngs Seafood we have a plethora of fish in our freezer.  I’ve always wanted to try a fish curry so this was the perfect opportunity.  It was really easy to make and hubby loved it.

Prep Time 10 min

Cooking time 3 hours

Serves 4

Ingredients

  • 250g broccoli cut into bite sized pieces
  • 125 g French Beans trimmed, and cut into 5cm pieces
  • 1 green chilli, de-seeded and finally chopped
  • 250 g Youngs (Frozen) Easy Cook Smoked Fish Fillet Chunks*
  • 1 tin of coconut milk
  • 2 TBSP of Thai Green Curry Paste
  • Salt and pepper
  • Fresh Coriander to garnish

 

Method

  1. Boil the broccoli and beans for 3 minutes, drain and put in the slow cooker with the fish and chilli.
  2. Add the coconut milk, curry paste and season with a bit of salt and pepper. Mix well.  Cook for 30 minutes on high and then reduce to low for 2.5 more hours.
  3. Garnish with coriander and serve with Jasmine Rice and Chapattis.

*alternatively you could use fresh white fish but reduce the cooking time to 1.5 hours on low.

Disclosure:   This post is part of the Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.

For more of my favourite slow cooker recipes click here!

 

 

 

 

 

Slow Cooker Chicken Stock

I’m usually to lazy to make chicken stock as it always seemed like quite a faff, but someone suggested doing it in the slow cooker and it was so easy.

Ingredients:

1 chicken carcass
2 carrots – roughly chopped no need to peel
1 tsp of celery salt (could use real celery)
1 onion – chopped
1 bay leaf
1 tsp dried thyme
1 tsp dried basil
1 tsp sage
1 tsp of whole peppercorns

Method:

Put the chicken carcass in the slow cooker, you can break some of the bones if you wish but I can’t stomach that.

Fill the slow cooker ¾ full with water.

Add all the ingredients and cook on low for 10 hours. I put it on overnight.

Let it cool for about 30 minutes before removing the carcass and vegetables.  Then pour through a strainer.

Transfer to a bowl and put in the fridge until the fat solidifies on the top, skim off the fat.

Then pour the stock in bags. I found ‘Pour and Store’ bags at Sainsbury’s which are great as they stand upright and you can easily see the quantity.

Slow Cooker Damson Mulled Wine

This recipe originated from the BBC Good Food 101 Slow cooker favourites but I didn’t have any sloe gin and my neighbour kindly offered me some Damson Gin.  I’ve never seen a Sloe berry or Damson, but according to Google ‘Damsons are about twice the size of sloes and usually sweet enough to eat, like a plum, sloes are very sour and dry and if you eat them the inside of your mouth will shrivel up and fall out.’

Ingredients:

  • 2 bottles of red wine
  • 2 large cinnamon sticks
  • 4 star anise
  • 8 cloves
  • 4 strips lemon zest, use a potato peeler
  • 6 tbsp caster sugar
  • 200 ml of Damson Gin (could easily substitute slow gin)

Method:

Pour all the ingredients in the slow cooker, mix and cook on High for 2 hours or 4 hours on Low.  Perfect for this time of year.

Slow Cooker Smoked Haddock Kedgeree

I was sent an amazing selection of haddock and smoked salmon from John Milne from Delish Fish, as part of the Fish is the Dish campaign to encourage families to eat more fish from sustainable stocks. They also sent a recipe for Kedgeree but, me being me, my first challenge was to figure out how I could do it in the slow cooker! I was once asked if there is anything I wouldn’t cook in a slow cooker and the only thing I can think of is pancakes!

I have to admit that this recipe has been completely bastardized from Sarah Lewis Smoked Mackerel Kedgeree recipe as I was using haddock and didn’t have any vegetable stock or rocket. I can’t recommend her books enough.

My hubby’s reaction ‘Chrissie this is gorgeous’ and he rarely uses my first name! This says a lot!

Serves 4

Ingredients

1 TBSP of sunflower oil
1 chopped onion
1 tsp of turmeric
2 TBSP of mango chutney
750 ml of fish stock
1 bay leaf
175 g of easy-cook brown rice
300 g of smoked haddock
100g of frozen peas
25g of baby leaf spinach
4 hard-boiled eggs cut into wedges

Method

  1. Sauté the onions in the sunflower oil for about 3-5 minutes until they are soft. Stir in the turmeric for about a minute. Then add the chutney, fish stock, bay leaf stir and bring to a boil.
  2. Pour into the slow cooker. Mix in the rice. Then place the haddock, whole, in a single layer on top.
  3. Cook on low for 4 hours.
  4. 15 minutes before it finishes stir in the peas and spinach, breaking up the haddock into chunks.
  5. Garnish with the egg wedges!

If you decide to try it I’d love to hear what you think. For more slow cooker recipes click the slow cooker tab at the top!

Slow Cooked Chilli Beef and Chocolate

I made the most amazing Chilli earlier this week, if I do say so myself.  I’d love to post the recipe but I can’t as I lifted it straight out Sarah Lewis’ 200 More Slow Cooker recipes.  However, I think I’ve cracked her secret…Dark Chocolate and Dark Muscovado Sugar.

I know it sounds insane adding chocolate to chilli, you can’t taste it but it gives it a smooth velvety texture.  I reckon you could add 25g of dark chocolate and 2 TBSP of Muscovado sugar to any chilli recipe.

We served ours on a bed of Basmati Rice with a huge dollop of sour cream.  When I do it again, I’m going to serve it with some Tortilla Chips.

Click here for more Slow Cooker Recipes