JW Recipes

Archive for the ‘Slow cooker recipes’ Category

What you need:

2 lb boneless pork shoulder roast

3  medium cubed potatoes (about 2-1/2 cups)

3  medium carrots  cut into 1/2-inch pieces (about 1-1/2 cups)

2  medium onions  sliced

1 medium apple roughly chopped

1 celery stalk roughly chopped

3 tbsp quick cooked tapioca

2 cups  apple juice or apple cider

1 tsp caraway seeds

1 tsp salt

1/4  tsp black pepper

What you do:

What you need:

2 bottles dry red wine

1/2 cup corn syrup

1/2 cup honey

1/2 cup water

Peel from one orange

1 cinnamon stick

1/4 tsp. ground allspice

1/2 tsp. ground nutmeg

Thin, seeded orange slices

What you do:

Mix together  all the ingredients in 4 quart slow cooker (crockpot) and stir well to combine.

Cover and cook on low for 2-1/2 hours, stirring once during cooking.

Remove orange peel and cinnamon stick before serving.

Place a thin orange slice in the bottom of each mug and spoon hot wine over.

Serves 8-10

What you need:

5¼ oz  /150g chopped onion
1 green pepper, seeded, chopped
1 jalapeno pepper, seeded, finely-chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
2.1 pts /1.2 vegetable or  chicken stock
1 (14 oz /400g) ) tin diced tomatoes
1 (14 oz /400g ) tin pink beans, rinsed and drained
3½ oz /100g diced fresh avocado, for garnish
2 tbsp chopped fresh coriander leaves, for garnish
Lime wedges, for garnish

What you do:

In the bottom of a slow cooker, combine the pork, onion, green pepper, jalapeno, garlic, chilli powder, cumin, salt and pepper. Stir to combine.

Add the stock, tomatoes and beans, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

When ready to serve, ladle the soup into bowls and top with the avocado and coriander. Garnish the soup with lime wedges.

What you need:

7 oz /200g dried mixed beans or Great Northern beans
2½ pts /1.4 L water
1 (14 oz /400g) ) tin whole tomatoes, with juice
3 cloves garlic, crushed
2 sticks celery, chopped
2 medium carrots, chopped
½ medium onion, chopped
2 oz / 60g pearl barley
1 bay leaf
1½ tbsp salt, plus additional for seasoning
2 tsp dried Italian herb blend
Freshly ground black pepper
½ oz /5g dried  mushrooms
3 oz  /85g cleaned baby spinach leaves
2¾ oz  /80g freshly grated Parmesan
1 tbsp balsamic vinegar
Extra-virgin olive oil

What you do:

Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tbsps salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on low until the beans are quite tender and the soup is thick, about eight hours.

Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about five minutes. Taste and season with salt and black pepper, to taste.

Ladle the soup into warmed bowls and drizzle each serving with olive oil.

What you need:

12 English-cut short beef ribs (about 5 lbs 15¼ oz (2.7kg) )
1.8 pts /1 L  reduced-salt chicken stock
3 fl oz / 85 ml  soy sauce
2 oz / 55g  sugar
3 tbsp finely grated peeled fresh ginger
2 tbsp Korean red chilli paste or sambal oelek, plus more for serving
2 tbsp dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch spring onions (white and green parts, separated), thinly sliced
For the noodles and garnishes:
280 to 10½ oz  /300g  medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small cucumber, thinly sliced
1¾ oz  /50g  coriander leaves, torn
2 limes, cut into wedges

what you do:

Remove any silver skin from the surface of the short ribs, and then make two cuts across the grain, through the meat down to the bone. Put the ribs in a slow cooker.

Whisk together the stock, soy sauce, sugar, ginger, chili paste, sesame oil, garlic and spring onion whites. Pour over the ribs. Cover and cook on HIGH for six hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may have collected on top of the beef broth and discard.

Divide the noodles among six large shallow bowls and ladle the broth over top. Cut the meat from the ribs if desired and divide the meat evenly among the bowls.

Garnish with the carrots, cucumber, coriander, lime and the remaining green parts of the spring onion, plus more chilli paste to taste.

What you need:

1 tbsp olive oil
500g boneless pork shoulder cut into 2.5cm pieces
1 large or 2 small onions peeled & chopped
1 large carrot peeled & chopped
3 celery stalks chopped
3 garlic cloves peeled & chopped
zest of 1 lemon ( keep 1/2 for the topping)
2 sprigs of thyme
500ml chicken or pork stock
2x 400g tins of cannellini beans( drained & rinsed)

For the topping:
1tbsp butter or margarine
50g fresh breadcrumbs
1 garlic clove peeled & chopped
1 small sprig fresh thyme or a pinch of dried herbs

What you do:
preheat the oven to 160C / 325F / gas mark 3
Heat the oil in a flame proof dish & brown the pork in batches until all cooked.
Remove the pork with a slotted spoon & set aside.
Turn down the heat to medium, then add the onions, carrots, celery & garlic & cooked for around 5 mins until softened.
Add half of the lemon zest & thyme.
Return the pork to the pan, then add the stock & bring to the boil.
add 1 tin of beans & stir.
Cover & cook in the oven for around 2 1/2 hours.
Pour the other tin of beans into a blender along with 3 tbsp of the cooking liquid & whizz until smooth.
Remove the thyme sprigs from the casserole, then pour in the pureed beans to thicken the sauce.
Just before serving, melt the butter in a frying pan & fry the bread crumbs, garlic & remaining lemon zest & thyme ( or herbs) until golden.
Scatter over the cooked pork & beans.

What you need:

2 onions  (chopped)
2 cloves garlic  (minced)
3 tbsp butter
1 lb  black beans soaked overnight,
drained
1 ham bone, cracked
1 stalk celery (chopped)
1 bay leaf
1/2 cup sherry, or dry white wine
salt and pepper, to taste

What you do:

Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot/ slow cooker.

Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf.

Puree soup and return to pot. Add sherry, salt and pepper and heat through.

Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices

What you need:

6 chicken leg quarters, skin removed
1 packet of  taco seasoning  (divided)
1 tin  (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tin (10-3/4 ounces) condensed cream of chicken soup
1 large onion, chopped
1 tin (4 oz) chopped green chilies
7 oz / 190 g  uncooked instant rice
1 cup black beans, rinsed and drained
8 oz / 230 g  sour cream
4 oz / 113 g  shredded cheddar cheese
1-1/2 cups crushed tortilla chips

fresh coriander (chopped)

What you do:

Sprinkle chicken with 1 tbsp  taco seasoning and place in  the  slow cooker.

In a large bowl, combine the tomatoes, soup, onion, chilies and remaining taco seasoning and pour over the chicken. Put the lid on & cook on low for 7-9 hours or until chicken is tender.
Prepare the rice according to the packet directions.

Place the beans in a small microwave safe-bowl. Microwave on high for 30 seconds or until warmed then stir in the rice.
Remove the chicken  and keep warm. Skim the fat from cooking juices &  stir in the sour cream.

Serve chicken with rice mixture.

Sprinkle servings with cheese, tortilla chips and  chopped coriander

What you need:

1 lb of stewing steak
1 or 2 red onion ( sliced)
3 leeks ( sliced)
1 lb of small skinned potatoes (quartered)
4 carrots ( diced)
1/2 of swede ( diced)
1 parsnip ( diced)
1 1/2 pints beef stock
1 or 2 cloves garlic finely chopped or crushed (optional)

For the dumplings

100g/4ozs self-raising flour
50g/2ozs shredded suet
5 tbsp cold water, aproximately
Mixed dried herbs to flavour – optional

What to do:

Place all the ingredients into the slow cooker then add the beef stock.
Cook on medium heat for 7 to 8 hrs (or alternatively on low over night)
or high heat for 5 to 6hrs.

To make the dumplings:

Mix the flour, suet, dried mixed herbs with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour.

Using floured hands divide dough into 8 pieces and shape into balls. Place on top of the stew around an hour before your due to serve.
Personally I prefer to cook stews on a low setting over night.

What you need:

4 carrots, quartered lengthwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons olive oil
salt
1 1/2 – 2 lb of chicken ( diced)
2 pints  chicken broth
1 cup small pasta, such as pastina
1 cup frozen peas, (defrosted)
1/2 bunch fresh spinach, stemmed
Freshly ground pepper
4 ounces feta cheese

What to do:

Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5 litre slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Around 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, around 15 / 20 minutes.

Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes.  Season with salt and pepper. Ladle into bowls and crumble the feta on top.