This is a selection of my regular recipes, some for main meals, others as snacks and treats. Most of them are very quick to make or let your slow cooker do all the work recipes. Enjoy!
Great for snacks
These little babies are super quick to make and absolutely delicious. I guarantee you’ll eat them in minutes. I usually end up having to make 2 batches!
1 tsp salt
1/4 tsp Chilli powder (optional)
Grease a baking tray
This is my recipe for slow cooker curry. It is so simple and so fast and makes a really brilliant curry. Anyone I’ve cooked this for loves it, there are never any leftovers. This is more of a Chinese style curry, but it is easy to adapt to an indian one if you prefer, by just changing the type of curry powder. You can also change the meat and stock easily to suit your taste
Slow Cooker Curry4 Skinless chicken breasts or 6-8 skinless thighs
2 onions chopped
2 cloves of garlic grated or minced
2 Tbsp medium curry powder
2 tsp light brown sugar
100ml chicken stock
100ml double cream or elmlea type substitute
1-2 tbsp Soy Sauce depending on taste
some plain flour
1-2 cups of frozen peas
Some people fry everything off first before adding to their slow cooker. I don’t simply because mine cooks from 0830 in the morning until about 6pm, so I am confident that everything is completely cooked through and piping hot. Obviously if you can’t do this then you should cook off your meat first.
Put chopped onions and garlic into the cooker
Slice your chicken and roll it in the flour
Add the chicken to the slow cooker
Add your curry powder and sugar
Add the stock and cook on high for approx 2 hours or until your meat has completely coloured.
Add the soy and cream, give it all a good stir and replace the lid, turn the heat down and leave it to it. You can give it a stir and a wee taste occasionally. Adjust the seasoning to your tastes, add more soy, sugar, curry powder.
About an hour before serving add your frozen peas.
This is a really easy recipe, your slow cooker does all the work. I just bung it all in my Breville and leave it to it. I also cook my rice in my Breville rice cooker, I stick it on about 20 mins before my hubby is due to get home. This recipe is so easy to adjust to your individual taste. As I said you can change the meat, stock, the type of curry powder and use coconut milk instead of cream.
If you like yours thicker, just mix some plain flour with a little water and stir it in slowly. Add more stock or cream if you want more sauce (this will make the curry weaker, so you might also need more curry powder).
I do believe that the best kitchen gadgets I ever bought were my slow cooker and rice cooker. I use my slow cooker constantly. I make soups, stews and casseroles that I can freeze to use for lunch. It has saved me an incredible amount of time.
Honey – Glazed Sesame Salmon – serves 44 Salmon Fillets 2 tbsp Extra Virgin Olive Oil 5 tsp Clear Honey 2 tbsp Balsamic Vinegar 5 tsps Sesame Seeds
Heat the oil in a frying pan add your salmon fillets and fry for 2-3 minutes each side.
Keeping the salmon in the pan, drain off the oil, add the Balsamic and fry for a further 2 minutes
Cover them with the honey and sesame seeds and then remove from the pan
I serve this with mange tout and roasted peppers, with some crusty bread on the side and a chunk of lemon of course!
Slow Cooker Cassoulet
My version of this fabulous rustic French country dish, cooked in the slow cooker.150g smoked lardons 400g Sausages – traditionally Toulouse sausages or garlic sausages are used, however I use my local farm shops homemade pork sausages, simply because they are fantastic . 600g Dried Haricot Beans – soaked overnight 1 stick of celery 1 onion 1 carrot 6 cloves of garlic 25g goose fat 1 bouquet garni Sea salt Black pepper 2 tsps lemon juice 1 crushed clove 2 ripe plum tomatoes – an idea stolen from Raymond Blanc and they do make a difference 4 confit duck legs 50g duck fat 50g breadcrumbs 1 additional clove of garlic chopped flat parsley
Drain the beans and put them in a large saucepan along with the lardons, cover them in cold water, bring to the boil and blanche for 15 mins, then drain and leave to one side
Heat the goose fat in a pan
Roughly chop the celery, onion, carrot and quarter the tomatoes, peel the garlic – but leave them whole
Sweat the celery, onion and garlic in the goose fat
Add the tomatoes, crushed clove and bouquet garni and cook slowly until it becomes caramelised
Add the beans and lardons
Chop your sausages into diagonal pieces – leaving them reasonably large
Add them to the pan and then add 1.5 pints of water
Season with sea salt and black pepper and add the lemon juice
Bring it to the boil and them skim off any scum.
Pour everything into you slow cooker and cook on high for 2 hours. Stir the mixture occasionally
Once the beans are soft and the mixture has a creamy texture, add the duck legs by burying them under the beans
Finely chop the last clove of garlic and add it to the slow cooker
Add the breadcrumbs
Cook on high for a further hour, then turn to low and leave it to cook for another 2 hours.
Sprinkle with the parsely and serve in bowls with delicious Crusty bread like a Pain de Campagne.
Thai Style Dipping Sauce
This is my recipe for Thai Style Dipping Sauce. It is a much more liquid sauce, unlike the Sweet Chilli Dipping Sauce. It also isn’t red like the shop bought stuff.
It makes a fantastic marinade for meat or fish, works brilliantly in stir fry or my favourite thing to do with it, is to pour some into a bowl and just eat it by dipping crusty bread into it.
This recipe makes about 500ml and if you put it in a sealed jar it will keep in the fridge for about 2 weeks – if it lasts that long, mine is usually gone in a few days.
Ingredients500ml water 2 Red Chillies chopped – with or without seeds, depending on your love of heat 2 Green Chillies Chopped – again seeds in our out it’s up to you 100ml Mirin 50ml Rice wine vinegar 150 – 200grams Caster Sugar – how much is up to you, I prefer mine less sweet and usually only add 150grams, you can add more than 200 grams if you wish. The traditional recipe asks for 500 grams, but I find that way too sweet. The Juice and zest of a lime 1 tsp Fish Sauce – stinks, but is essential 6 Spring onions Handful of fresh coriander
Add your water and chopped chillies to a pan and bring to the boil
Add the sugar and turn down the heat, stir until the sugar has dissolved
Add the Mirin, Rice Wine Vinegar, Fish Sauce and Lime Juice & Zest
Let it all simmer for about 15-20 mins, stirring occasionally
Lift it off the heat and let it cool
Finely slice your Spring Onions and coriander and add them to the cooled liquid.
Stir it up and pour the liquid into a suitable jar and put it in the fridge until you are ready to use.
If you try this and like it, you will find that you make it often and use it for lots more than just dipping. A few spoonfuls into a stir fry or used as a marinade can really bring food to life.