Ingredients:
- 2 Onions (Browned )
- 8 Chicken Thighs (Browned)
- 1 Carrot Thinly sliced (Roasted)
- 2 Red Capsicums Thinly sliced (Roasted)
- 6 Teaspoons of Minced Garlic
- 6 Teaspoons of Ginger
- 6 Fresh Mushrooms Sliced
- 1 Can of Coconut Milk
- 1 Bunch of chopped up Basil
- 3 Heaped Teaspoons of Red Curry Paste
- 4 Cups of Chicken stock
- 3 Tablespoons of Fish Sauce
- 3 Tablespoons of Lime Juice
- 2 Tablespoons of Raw Sugar
Instructions:
- Brown onion in a pan
- Brown thinly sliced chicken thighs
- In a large bowl mix garlic, ginger, fish sauce, sugar, stock, curry paste.
- Put in slow cooker, chicken and onion pour the sauce over
- Cook for 4 Hours on high or 7 hours on low
- Roast up capsicum and carrot
- 1/2 an hour before serving stir into slow cooker, roasted capsicum & carrot, chopped basil, mushrooms, 1 can of coconut milk
- Just before serving stir in lime juice !!
Explodes with Flavor !
Serve with Crusty Bread
Ingredients:
- 4 - 6 lamb shanks, about 1lb (500g) each, trimmed of fat
- Salt and freshly ground pepper
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk of celery, finely chopped
- 3 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 cup beef stock
- 1/4 cup dry white wine
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves of garlic, minced
- 3 tablespoons continental parsley, coarsely chopped
- 1 cup crumbled feta
Instructions:
- Season the lamb shanks generously all over with salt and pepper. In a large pan over medium high heat, warm 2 tablespoons of olive oil. When oil is hot, working in batches if necessary to avoid crowding, add the shanks and sear, turning as needed, until golden brown on all sides, about 8 minutes total. Transfer to plate.
- Pour off most of the fat from the pan and return it to medium high heat. Add onion, carrot, celery, bay leaves, oregano and cumin, saute until vegetables are golden, 6 - 8 minutes. Pour in stock and wine and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker and stir in 1/2 teaspoon salt and several grinds of pepper. Place the lamb shanks on top. Cover and cook on low setting for 7 hours, basting once or twice with the braising liquid if possible. The meat should be very tender.
- Carefully transfer the shanks to a platter. Cover to keep warm. Strain the braising liquid into a small saucepan, let stand for a few minutes, then skim away the fat with a large spoon. Bring to boil over high heat and boil until reduced by about half, about 5 minutes.
- In a frying pan, over medium high heat, warm the remaining 1 tablespoon of olive oil. Add the bell peppers and saute until just beginning to soften, about 10 minutes. Add garlic and cook for 1 minute more. Remove from heat, stir in parsley and season with salt and pepper.
- Divide the lamb shanks among warm individual plates and drizzle with the reduced braising liquid. Top each shank with a spoonful of the sauteed peppers. Sprinkle the feta over the top and serve immediately.
Ingredients:
- 8 pieces chicken thigh, deboned
- Salt and pepper
- 2 tablespoons canola oil
- 4 heads of garlic, separated into cloves, unpeeled **
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
** Note:Four whole heads of garlic might sound like a lot, but as it cooks, the garlic mellows and thickens, adding depth of flavor to the pan juices that are served over the chicken. There is no need to peel the garlic since it will be softened after cooking and then strained. The pulp of the cooked garlic imparts a wonderful flavor and helps thicken the sauce.
Instructions:
- Season the chicken all over with salt and pepper. In a large frying pan over medium-high heat, warm the canola oil. Working in batches if necessary, add the chicken and cook, turning until well browned, 7 - 10 minutes. Remove from pan and set aside.
- Pour off all but 2 tablespoons of fat in the pan. Add the garlic cloves and saute over medium-high heat until lightly browned, about 3 minutes. Pour in the wine and deglaze the pan, stirring and scraping the brown bits on the bottom of the pan with a wooden spoon.
- Transfer the chicken to a slow cooker. Sprinkle with thyme and add the garlic mixture. Cover and cook until the chicken is tender and opaque throughout, 3 hours on the low heat setting.
- Transfer the chicken to a platter and cover loosely with aluminium foil to keep warm. Set a fine mesh sieve over the saucepan and strain the pan juices. Press on the garlic cloves to extract as much liquid and pulp as possible. Bring to a simmer over medium-high heat and season to taste with salt and pepper. Transfer the chicken to a warmed platter and top with the sauce. Serve at once.
Ingredients:
Chicken, tarragon and mushroom filling:
- 500g boned and skinless chicken thigh meat, diced
- Salt and pepper to taste
- Plain flour
- 1 onion, diced
- 1 carrot, diced
- 1 stick of celery, diced
- 1 bay leaf
- 3 sprigs of thyme
- 100g button mushrooms, cut in quarters
- 100ml dry white wine
- Chicken stock
- Double cream
- Small bunch of tarragon, picked and chopped
Pie crust:
- 1 egg
- Splash of milk
- Puff pastry*
* Making puff pastry is satisfying but time-consuming. For home cooking, buy from a local baker or the best quality from a supermarket.
Instructions:
Chicken, tarragon and mushroom filling:
- Season the chicken with salt and pepper. Toss in the flour, shaking off any excess.
- Fry chicken in small batches until well colored (turned brown).
- Saute the onion, carrot and celery until soft. Add the mushrooms and cook for another 5 minutes. Add the bay leaf, thyme and white wine and cook until reduced.
- Add the chicken and enough chicken stock to just cover. (about 500ml of chicken stock).
- Cook at a gentle simmer for around an hour, stirring occasionally, until the chicken is cooked and tender. Finish with a splash of cream.
- Adjust the seasoning, add tarragon and set aside.
Pie crust:
- Lightly grease individual pie moulds and line with pastry, leaving a little overhang.
- Fill with the pie mix and brush some of the eff wash around the edge.
- Place a lid on top and squeeze down the edges to create a seal.
- Refridgerate before trimming the excess overhand. Brush the top with the remaining egg wash before baking.
- Preheat an oven to 180 degrees C and bake the pies for about 16 - 18 minutes.
- If the tops start becoming too dark, cover with aluminum foil and continue baking.
- Before turning out the pies, check the bases are cooked and golden.
To serve:
- Serve with a side of mash or handcut chips.
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| Simmering in the oven |
Ingredients:
- 2 tablespoon plain flour
- 4 x 175g braising steaks (I used what we call chuck casserole steaks from the grocery store)
- 2 tablespoon sunflower oil
- 12 small shallots, peeled and halved
- 1 garlic clove, crushed
- 1/4 teaspoon ground ginger
- 1 teaspoon curry powder
- 2 teaspoon dark muscovado (molasses) sugar (I used Golden Syrup)
- 2 cups near boiling beef stock
- 1 tablespoon Worchestershire sauce
- 2 tablespoon creamed horseradish
- 225g trimmed baby carrots, trimmed
- 1 bay leaf
- salt and ground black pepper to taste
- 2 tablespoon chopped fresh chives to garnish
- roast vegetables to serve
Instructions:
- Place the flour in a large flat dish and season with salt and pepper. Toss the steaks in the flour and coat.
- Heat the oil in a pan and quickly brown the steaks on both sides. Transfer them to the ceramic cooking pot.
- Add the halved shallots to the pan and cook gently for 10 minutes or until golden and beginning to soften. Stir in garlic, ginger and curry powder and cook for 1 minute more, then remove the pan from the heat.
- Tip the shallot mixture into the ceramic cooking pot, spreading it over the meat, and sprinkle with the sugar.
- Pour the beef stock over the shallots and meat, then add the Worchestershire sauce, horseradish, baby carrots and bay leaf. Stir to combine then season with salt and pepper. Cover the lid and cook on high or auto for 1 hour.
- Reduce the slow cooker to low or leave on author and continue to cook the stew for a fruther 5 - 6 hours or until the beef and vegetables are very tender.
- Remove the bay leaf from the stew and sprinkle with the chopped chives before serving with roast vegetables.
Ingredients:
- 3-4 boneless chicken breasts, chopped into small chunks
- 1/3 cup flour
- olive oil
- 1/2 Tablespoon salt
- 1 teaspoon balsamic vinegar
- 3 Tablespoon ketchup
- 200ml frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
- 4 Tablespoon brown sugar
Instructions:
- In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.
- Pour the flour in a small bowl.
- Cover the chicken breast chunks in flour and shake off the excess.
- Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
- The chicken doesn't need to be fully cooked since it's going in the crock pot.
- After the chicken is done cooking, pour the pieces into the crock pot.
- Then cover the chicken with your sauce mixture and give the pot a stir.
- Cook on low for 5-6 hours or on high for 2-3.
- Serve over rice and even add veggies if you want a healthier meal.
- Enjoy!
Ingredients:
- 4 pork chops, 3/4-inch thick (I used bone-in chops)
- 1 onion, cut into rings about 1/4-inch thick
- 1 box stuffing or dressing mix (I used Stove-Top brand, pork flavored. Chicken flavored would also be great.)
- 2 cans cream of chicken soup (I used Campbell's Healthy Request Cream of chicken soup)
- 1 soup can water
- 2 tablespoons butter, melted (optional, but recommended if your pork chops are very lean)
- Salt and pepper, to taste or use seasoning salt, to taste
Instructions:
- Season each pork chop with salt and pepper. Place in the bottom of a slow cooker.
- Scatter the onion rings over the pork chops.
- Sprinkle the dry stuffing mix over the onions.
- In a bowl, mix together the cream of chicken soup, one soup can full of water, and the melted butter. Pour over the dry stuffing mix.
- Cover. Cook on high for 4 hours. Serve with mashed potatoes and a side salad.
