Friday 26 October 2012

Slow Cooker Lamb and Aubergine Makhani

 Makhani actually means butter, and the original recipe I looked at did have a lot of butter, but in order to make it a tad healthy I have cut it right back, so maybe not really able to call it a Makhani at all, but hey!

The recipe calls for lamb, but I managed to get some mutton from our farm shop and used this, lamb of course works perfectly too!  Best to marinade for the full 24hrs if you can, as it takes on all the flavours beautifully!
served with Pilau Rice :)

Ingredients
150g unsalted cashews
2 tablespoons hot curry powder (or medium if you prefer)
4 garlic cloves, crushed
2 tsp finely grated fresh root ginger (I used the cheater version)
2 tbs white wine vinegar
100g tomato paste
150g natural yoghurt (I used fat free)
500g lean boneless lamb, or mutton if you can get it!
butter
1 onion finely chopped
1 cinnamon stick
4 green cardamom pods
1 large aubergine diced
1 tsp chilli powder (I used hot)
400g can of chopped tomatoes
150ml lamb stock
A drizzle of natural yoghurt and coriander to garnish

Method
Preheat the slow cooker if necessary, I turn mine on to low before I start prepping.

In a nonstick frying pan, dry roast the cashews and curry powder over a low heat for 2-3 minutes.  Transfer to a food processor and chop until smooth.   Add the garlic, ginger, vinegar, tomato puree and half the yoghurt.  Process until smooth.  Transfer to a mixing bowl with the remaining yoghurt and the lamb.  Mix well, cover and marinate in the fridge for 24 hours.

Melt a little butter in a large nonstick pan and add the onion, cinnamon, cardamom pods and aubergine, stir for a few minutes before adding the lamb mixture.  Brown the lamb off, then stir in the chilli powder, tomatoes and stock.  Bring to the boil, then tip into the slow cooker and cook on low for around 8 hours.

Garnish with the yoghurt and coriander and serve with boiled rice of naan.

Enjoy!
Annie x

Tuesday 16 October 2012

Lets Create A QPR CD - all suggestions welcome..

Just for fun, unless someone wants to run with it, but lets compile a QPR CD for Christmas.....all offerings welcome, I'll kick off with

1)  Pigbag
2)  London's Calling
3)  Junior Senior
4)  Theres A Monster
5)  Simply The Best - Tina Turner
5)  Hi Ho Silver Lining
who's next?  Leave a comment on tweet me at @annieqpr :)

Annie x

Sunday 14 October 2012

Slow Cooker Thai Green Pork and Spinach Curry

I normally only cook a Thai Green chicken curry, but as I always make my own paste in double quantity, thought I'd use the other half to try a pork and spinach one!


Curry Paste (makes double so you can freeze half)
20g bunch coriander, stalks and leaves separated
2 shallots finely chopped
1 lemongrass finely chopped
2 garlic cloves finely chopped
3 small hot chillies finely chopped
1 larger green chilli finely chopped
Small handful basil leaves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves
1 tbs lime juice
1 tsp sunflower oil

Finely chop the coriander stalks and put them into a mini food blender/small food processor with the shallots, lemongrass, garlic and ginger.  Pulse until as smooth as you can get it.  Add the chillies, basicl, 3/4 of the coriander leaves, ground cumin and ground coriander, pepper, lime leaves and lime juice.  Then pulse again. Mix in the oil.   Halve the mixture and freeze half for use another time.

For the Curry
1/2 mix of the above paste
400g of coconut milk (I use light)
2 tbs thai fish sauce
Juice of 1 lime (I used cheat version in a bottle)
2 Kaffir lime leaves
600g lean diced pork
1 bunch of spring onions cut into short lengths
200g fresh baby spinach - washed
4 tomatoes, quartered

Method
Put the coconut milk, curry paste, fish sauce and lime juice in a pan.  Heat gently, stirring.   Add the meat and spring onions and bring to the boil.   Add to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.

Stir in the tomatoes and cook on high or low for a further 1 hour.  5 mins before ready to serve add the spinach and leave until just wilted - you can add 1 hour before with the tomatoes but this way the spinach stays greener!

Serve spooned over rice, or however you like!

Enjoy
Annie x






Monday 8 October 2012

Madagascar 3 in 3D WOW!!!!!!

Yesterday we very chuffed to be invited to a special preview of Madagascar 3 in 3D (due for general release 19th November).  We were there as guests of "Royal Caribbean Cruises" who wanted us to experience a little of the magic they can provide for all the family on board their ships.

They have a partnership with Dreamworks, so not only are they able to show the films on board, they are also able to let the kids meet with characters from the film!   From fun parades, that everyone can take part in, meet and greet mealtimes, fun activities such as story time, dance parties and more!

So in line with this, our children were able to meet the characters from Madagascar, have their faces (or arms) painted with their favourite characters, and were entertained by a juggler!   They really did make them feel special :)

The film itself was brilliant!  The last 3D film I saw was the Rocky Horror Show in America - circa 1982, and Chris had never seen one!  It was our kids first time too, and I was concerned that Scarlett (5 in November) would be a little scared, but no they both loved it.  I particularly loved that at the beginning, when the titles of the film appeared to be right in front of your nose, all around the cinema you saw little hands reaching out to try and touch them!

This time Alex, Melman, Marty and Gloria find themselves as "most Wanted in Europe" with the usual supporting (or unsupporting) penguins and monkeys!   There is a great character called Madame Dubois, who is particularly evil and odd looking, but she wears bright red lipstick and Jasper decided that I looked like her.  Charming!

The friends are still on a quest to get back to their Zoo in New York City, and end up joining a circus!  I won't spoil it for you, but it was a brilliant journey and there are some fab gags for the adults to enjoy too!  We've had to promise we'll get our own copy when it gets released, though may not stretch to a 3D TV just yet!
We left armed with balloons (yes I actually let my kids have them for once) and we had a stroll around Chinatown before heading back to my mums for lunch.

What a fab day, thank you Royal Caribbean :)

Annie x






Saturday 6 October 2012

Slow Cooker Thai Green Curry

Many moons ago I was persuaded to dust off my Slow Cooker, and get cooking!  I've never looked back.  One recipe that's been on my radar for a long time was @mediocre_mum first slow cooker recipe, her
Thai Green Curry.

I have therefore, with her permission, recreated my version, as I do like to use my own Green Curry paste!  It was delicious, and loved the colours of the peppers and cauliflowers!


Curry Paste (makes double so you can freeze half)
20g bunch coriander, stalks and leaves separated
2 shallots finely chopped
1 lemongrass finely chopped
2 garlic cloves finely chopped
3 small hot chillies finely chopped
1 larger green chilli finely chopped
Small handful basil leaves
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves1 tbs lime juice
1 tsp sunflower oil

Finely chop the coriander stalks and put them into a mini food blender/small food processor with the shallots, lemongrass, garlic and ginger.  Pulse until as smooth as you can get it.  Add the chillies, basicl, 3/4 of the coriander leaves, ground cumin and ground coriander, pepper, lime leaves and lime juice.  Then pulse again. Mix in the oil.   Halve the mixture and freeze half for use another time.

For the Curry
1 tbs sunflower oil
1/2 the curry paste as above
450g diced "free range" chicken breast or thigh cubed
400ml can of coconut milk
200ml mangetout (or a veg of your choice, Chrissie used green beans)
A small cauliflower, florets separated as best, or chopped
1/2 a red pepper chopped
To Serve
Spring onion sliced (optional)
Rice of your choice with lime wedges if you like!

Method
Turn the slow cooker onto low (pre-heated if necessary)
Put the pepper and cauliflower directly into the slow cooker
Heat the oil in a pan and add the curry paste, stir frying for 1 minute
Shake the coconut milk before opening and add to the pan
Add the chicken and move around in the mixture to ensure browned
Bring to boil, then tip into the pan, stirring to mix the peppers and cauliflower through
Cook on low for 8-10 hours

Prior to serving, steam the mangetout, or boil, whichever you prefer, and serve on top of the curry with the spring onion if using - delicious!  (From the picture you will see the mangetout added to the slow cooker but next time I steamed to put on top, as prefer it crunchier)!

My next step is to give one of my curry pastes to Chrissie to try out, even if she doesn't find it tastes any better or different, I like the fact that is healther and I know what is in it - watch this space..........

Do let me know your thoughts, and thanks for reading!
Annie x







Thursday 4 October 2012

HOT WHEELS® WALL TRACKS™ POWER TOWER® TRACK SET IS OFF THE WALL


We were very grateful to be sent this recently for Jasper to review.  It really does what it says on the tin, and anything that keeps an 8yo boy entertained for more than 5 minutes is a big hit in my books!   Even his daddy was impressed and had to be prized away from it!

At £39.99 it's a lot of kit for the money!!!  Wish I'd hidden it away for Christmas now ;)!

HOT WHEELS® WALL TRACKS POWER TOWER® TRACK SET IS OFF THE WALL

Say “so long” to clutter on your carpet with Hot Wheels® Wall Tracks™ – a clever new way for your kids to play with their favourite track sets – on the wall! 

Jasper is a huge fan, as am I since it's off the floor!!!!!
With less mess on the floor, there’s no need to spend your time building and breaking down track sets when you need the space.  And your kids will love having their very own race track as a permanent design fixture in their room. 

Wall Tracks™ are easy to use and come with a hanging template so you’ll know exactly how to set them up.  They stick fast to the wall using 3M Command strips, which hold the track tight but are extremely safe and easy to peel off with no damage to your walls.

New Wall Tracks™ Power Tower® takes the fun to the next level with an amazing motorised lift that moves cars to the top of the set for constant racing action.  Each car must speed through a series of terrifying obstacles including a slicing saw and chomping monster to reach the end of the course.

Get caught in the jaws of the beast and your kid’s car will fall through a trap door, while the ‘safe’ cars get transported back to the top of the track to run another lap.  With a colourful background poster included, Wall Tracks™ Power Tower® is the ultimate in frenzied racing action.  But beware; in the end, only one car will survive.

Priced at around RRP £39.99
Suitable for ages 5+
Includes one Hot Wheels vehicle and one background poster.

Send your young drivers to www.teamhotwheels.co.ukwww.teamhotwheels.co.uk to join in the fun

Disclosure: We were sent the Hot Wheels Wall Tracks Power Tower for review purposes!

Annie x

Wednesday 3 October 2012

Slow Cooker Mexican Chicken..........

It seems that Mexican food really is the food of the moment, so I wanted to recreate something for the slow cooker, which I did last night!  It was immense, so happy to share :)

Ingredients
Olive oil
1 large onion chopped
1/2 tsp cumin
1 tbs chilli powder (I used hot)
1/2 tsp ground coriander
1/2 tsp paprika
4 garlic cloves chopped
290g can of chicken broth - I used Morrisons Chicken broth
4-6 boneless free range chicken thighs (could only get breast on this jaunt though so works too)
Salt and pepper to taste
2 limes - leap of faith for me - I don't do citrus but it didn't dominate the taste!
Handful of coriander chopped
1 jalapeno chilli, seeded and chopped

Method
Heat the oil and fry the onion for a few minutes.  Add the spices and garlic and fry for a further 2 minutes!  Add the chicken broth and bring to the boil.

In the meantime, put the chicken pieces into the slow cooker at low, add salt and pepper, squeeze the limes on top and add the coriander and jalapeno, then pour the pan mixture on top - no need to stir!

Cook on low for 5 hours, then shred the chicken with forks and mix the flavours!  I added to tortilla wraps with salsa, soured cream and jalepeno's and was to die for!

Enjoy - and do let me know if you like it!
Annie x