Slow Cooker Recipes II

Slow cooker braised steak and onions

1 tbsp olive oil

1kg whole beef topside roast, cut into 3cm-thick steaks

20g salted butter

2 brown onions, halved, thinly sliced

3 garlic cloves, thinly sliced

2 tbsp tomato paste

500ml (2 cups) chicken stock

1 1/2 tbsp Worcestershire sauce

6 fresh thyme sprigs

3 dried bay leaves

1 1/2 tbsp cornflour

2 tbsp water

2 tbsp chopped fresh continental parsley

parsley, extra, to serve

Heat the oil in a large frying pan over high heat. Cook the steaks, in 2 batches, for 3 minutes each side or until browned. Transfer to the slow cooker.

Add the butter to the pan. Cook until foaming. Add the onions. Reduce heat to medium-low and cook, stirring often, for 10 minutes or until browned and tender. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Then add the tomato paste to the frying pan and cook, stirring, for 1 minute. Add the stock, Worcestershire sauce, thyme and bay leaves. Bring to a simmer. Pour over the steaks in the slow cooker. Cover and cook on High for 5 hours or until beef is tender.

Combine the cornflour with water. Add to the slow cooker. Cook for 20 minutes or until the liquid has thickened slightly. Season. Stir through the parsley.

Sprinkle with extra parsley and serve.

Slow cooker chicken ragu three ways

1.5kg chicken breast, diced

2 carrots, finely chopped

2 onions, finely diced

1 tbsp crushed garlic

1 tbsp Italian herbs

2 tbsp tomato paste

1 x 400g can crushed tomatoes

1 tsp salt

½ tsp sugar

1 chicken stock cube

¼ cup boiling water

2 tbsp cornflour

Add the chicken, carrots, onions, garlic, Italian herbs, tomato paste, crushed tomatoes, salt and sugar to the base of a slow cooker.

Dissolve the chicken stock cube in the boiling water, then pour it into the slow cooker. Stir everything together.

Cook on high for 3-4 hours or low for 7-8 hours until the chicken is tender and falling apart.

About 30 minutes before serving, mix the cornflour with a couple of tablespoons of cold water to create a slurry.

Pour the cornflour mixture into the slow cooker and stir well. Turn the slow cooker to high and cook until the sauce thickens.

Season to taste with salt and pepper before serving.

Serve with pasta, wraps or baked potatoes, as per below.

Chicken ragu pasta bake:

Stir about one-third of the chicken ragu through cooked pasta, then transfer to an ovenproof baking dish. Scatter with grated cheese and bake until the cheese is golden and bubbling and the pasta bake is heated through.

Chicken ragu enchiladas:

Place a large spoonful of the chicken ragu onto each wrap, then roll up 8 wraps and place them into a baking dish with a little salsa spread over the base. Pour extra salsa over the top, then scatter grated cheese across the middle. Bake for 20-25 minutes until golden and heated through. Finish with sour cream and sliced spring onions before serving.

Chicken ragu loaded baked potatoes:

Sit 6 medium size potatoes on top of the chicken ragu in the slow cooker so they cook at the same time. Turn the potatoes halfway through cooking until they are soft and cooked through. Once ready, scoop out some of the centre of each potato and top with a large spoonful of chicken ragu. Sprinkle over cheese and bake in the oven until the cheese melts.

Moroccan chickpea stew

3 x 400g canned chickpeas, rinsed, drained

1 large red onion, sliced thinly

3 cloves garlic, crushed

1 fresh long red chilli, chopped finely

1 large carrot, halved, sliced thickly

1/2 medium cauliflower, cut into large florets

2 tbsp Moroccan seasoning

A pinch of saffron threads

1 tbsp honey

1 x 400g canned diced tomatoes

3 cups (750ml) vegetable or chicken stock

250g kale, trimmed, shredded coarsely

250g yellow squash, halved

1 tbsp Greek-style yoghurt

2 tbsp finely sliced preserved lemon rind

1/3 cup loosely packed fresh flat-leaf parsley leaves

Combine chickpeas, onion, garlic, chilli, carrot, cauliflower, seasoning, saffron, honey, tomatoes and stock in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

Add kale and squash to cooker; cook, covered, on high, for 20 minutes or until squash is tender. Season to taste.

Serve stew topped with yoghurt and sprinkled with preserved lemon rind and parsley.

Slow-cooker red lentil soup

2 tsp olive oil

1 brown onion, diced

2 carrots, diced

3 celery stalks, diced

2 garlic cloves, thinly sliced

4cm piece fresh ginger, peeled, finely chopped

3 tsp ground cumin

3 tsp ground coriander

1 1/2 cups red lentils

1 litre vegetable stock

Chopped fresh coriander leaves, to serve

Plain Greek-style yoghurt, to serve

Warmed garlic naan bread, to serve

Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot and celery and cook, stirring often, for 5 minutes or until softened. Then add garlic and ginger and cook for 1 minute or until fragrant. Add cumin and coriander and cook, stirring, for 30 seconds or until fragrant. Transfer to the bowl of a 5.5 litre slow cooker.

Add lentils, stock and 2 cups of water. Season with salt and pepper. Cover with lid. Cook on low for 4 hours or until thickened.

Divide between serving bowls. Top with coriander and yoghurt. Serve with naan bread.

Slow cooker sticky Asian beef short ribs

1.5–2 kg beef short ribs

1 tbsp olive oil

1/3 cup soy sauce (80 ml)

¼ cup brown sugar (60 ml)

2–3 tbsp honey (30–45 ml)

4 cloves garlic, crushed

1 tbsp fresh ginger, finely grated

3 tbsp hoisin sauce (45 ml)

2 tbsp rice vinegar (or apple cider vinegar) (30 ml)

1 tbsp oyster sauce (15 ml)

½ tsp sesame oil

1 star anise

½ tsp Chinese five spice

1–2 tsp rice vinegar or a squeeze of lime, to taste (5–10 ml)

2–3 tbsp spring onions, finely sliced

Toasted sesame seeds

Pat the ribs dry with paper towel. Heat the oil in a large frying pan over high heat. Brown the ribs in batches until well coloured on all sides. Transfer the ribs to the slow cooker.

In a bowl, combine the soy sauce, brown sugar, honey, garlic, ginger, hoisin sauce, vinegar, oyster sauce and sesame oil. Stir well to combine. Pour the sauce over the ribs. Add the star anise and five spice if using.

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the meat is very tender and pulling away from the bone. Then carefully remove the ribs and the star anise and set aside.

Let the sauce sit for 10–15 minutes so the fat rises to the surface. Skim off as much as you can using a large spoon.

Transfer the sauce to a saucepan and bring to a gentle simmer. Cook for 10–15 minutes, stirring, until reduced, glossy and lightly sticky.

If needed, stir in a small amount of cornflour slurry at the end.

Return the ribs to the sauce and gently turn to coat.

Stir through the vinegar / lime juice and half the spring onions.

Serve over mashed potato or rice, with plenty of sauce and the remaining spring onions and a light sprinkling of toasted sesame seeds.

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Source:

https://www.taste.com.au/recipes/slow-cooker-braised-steak-onions-recipe/pa8v8eyh

https://vjcooks.com/

Enchilada image – https://www.taste.com.au/recipes/chicken-enchiladas-tomato-salsa/a577f4e1-bae0-49e4-b888-cce4939f7883

https://www.womensweeklyfood.com.au/recipe/slow-cooker-recipes/moroccan-chickpea-stew-28660/