Slow Cooker Jamaican Curry Goat

I adapted another recipe to make it suitable for the slow cooker.  This is also fab using mutton, but if you can get goat it is so worth it.  I've found a supplier locally who does it (Madina General Store, Hatfield Road, St Albans) - what a find!  I only went in for some scotch bonnets and curry leaves!  (Wasn't able to source scotch bonnets or fresh curry leaves from either Morrisons or Sainsburys locally)??

Ingredients
1 large onion, chopped
10 garlic cloves, chopped
100g ginger, peeled and chopped
a little vegetable oil (I was the spray version)
2 scotch bonnet chillies chopped (I used a red and a yellow)
Small handful of curry leaves - more Asian than Caribbean but it works
3 sprigs of thyme
4 tbsp mild curry powder
750g mutton or goat (I used shoulder)
400g can chopped tomatoes
150ml lamb stock
400g can of beans of your choice, drained,I used pinto
juice of half a lemon
Small bunch of coriander, chopped, plus a little more to garnish

Method
Pre-heat the slow cooker to low.

Blend the onion, garlic and ginger in a food processor to form a paste.

Heat the oil in a frying pan and add the onion paste, frying for a couple of minutes.

Add the chillies, curry leaves, curry powder and meat and stir until browned.

Pour mixture into the slow cooker, add the tomatoes, stock and beans and stir.

Cook for 6-8 hours until the meat is moist and tender.

Add the lemon juice and coriander and serve with roti breads (if you can source them), or rice or salad of your choice.

Simply delicious, and Chris said it was my best curry ever!  Fine accolade indeed.

Enjoy
Annie x

Schwartz Chicken Curry Recipe Mix for Slow Cookers

I was asked to review a Recipe Mix for Slow Cookers.  In my head I heard "packet sauce" which is not really my thing, but was willing to give it a try.  It was a real eye opener, as the "sachet" contained all the spices etc. required for a beautiful chicken curry.  Although I have a lot of spices to hand in my cupboard, it was simple, and a great idea to have in reserve.  For 80p (at my local supermarket) Schwarz has saved you the faff of buying in all the spices individually, and requires a lot less storage space too!  It also says mild, but it had enough of a kick to it to satisfy our taste.

Recipe
1 packet of Schwartz  Slow Cookers Chicken Curry Recipe Mix
1 onion, diced
1 red pepper, cut into chunks
450g potatoes, peeled and cut into chunks
450g chicken, diced - I used thigh
400g tin chopped tomatoes
175g fresh spinach (I actually used a 200g pack)

Method
1) Place onion, pepper, potatoes and chicken into the slow cooker pot.
2) Mix sachet contents with the chopped tomatoes and add to the slow cooker pot.   Stir through.
3) Cover and cook for up to 4 hours on High, or up to 8 hours on Low, or until meat and potatoes are tender and cooked through.
4) Remove lid, stir spinach through and stand for 5 minutes before serving.

They do say you can brown off the meat first if you like, but I was happy to put mine in knowing that it will be well cooked after 8 hours, and using chicken thigh works perfectly for a slow cooker curry.

Chris and I thoroughly enjoyed it, and obviously made too big a deal of it as the kids, who had already eaten, decided to come and steal some of ours too!

My eyes have been duly opened.   I have also bought a Hot Chilli Con Carne recipe mix to try too - it wasn't required for this post, but after the success of the curry, I'm going to try a few more (it was fab by the way)!

Have also discovered a great new recipe website - you can never have enough right?

Thanks for reading!
Annie x

Disclosure:  This is a featured post, but written by myself after cooking the recipe up yesterday.

Slowcooker Vietnamese Yellow Coconut Chicken Curry.............

I've adapted this from an original recipe, to our taste, and it is so yummy.  As I write this has been cooking for 6 hours and the smells are amazing.............

Ingredients
2 tbsp Groundnut or Sunflower Oil
1 bunch of spring onions, finely chopped
2 garlic cloves, finely chopped
Around 500g chicken thigh cut into pieces
2 tsp turmeric
1 tsp ground ginger
1 tsp ground cumin
1-2 thin green chillies (seeded if preferred), finely chopped
200ml Coconut Milk (I use reduced fat)
Salt and Pepper to taste
3 tbsp Yoghurt (I use Greek 0% fat total)
More yoghurt and chilli powder to serve (optional)
Handful of coriander leaves

I'm going to throw some cauliflower in in a minute too, last time I added 100g of spinach towards the end.....

Method
1) Heat the oil in a pan, add the spring onions, garlic and chicken, and fry, stirring, for 3 minutes.  Tip into the slowcooker.
2) Add the chillies, spices and coconut milk to the pan, and bring to the boil.  Top over the chicken and season to taste.
3) Cover and cook on High for 2-3 Hours or low for 4-6 Hours.
4) Stir in the yoghurt, taste and re-season if necessary.  Serve over rice, with a dollop more of yoghurt and some chilli powder (optional), and coriander leaves - if you remember to buy them!!!!

Just beautiful, we are off to Vietnam in August, and if I find curries like this I will be a happy bunny!
Thanks for reading!
Annie x

Slow Cooker Roast Pork with Crackling........YES Crackling!

No I'm not going mad, I was sceptical too, but you know what, it works and was bleeping delicious!  The picture speaks for itself...................

The idea is that you let the pork cook slowly in the slowcooker, then finish off in the oven for 45 minutes, around the same time it takes to make your roast potatoes.

Found this recipe at slowcookerqueen.com it's a fab website...... *goes off to search for more little gems*.

UPDATE: I have since used this method for my slowcooker "roast" chicken and it works a dream too :)

Thanks for reading!

Annie x

Slow Cooker Fish Curry, delicious for the kids :)

I know this recipe could probably take about 5 minutes if you fried the fish, but I find it easier to prep around lunchtime, when little ones sleep, and then put in the slow cooker a few hours before the school run.

Chris and I had this for our dinner and the kids ate most of it, so the next night I did it for them, and again they devoured it!

For 2 - easily doubled!
250g firm white fish, cut into strips
3 tbs natural yoghurt (I use fat free Greek)
1/2 tbs Tandoori Masala Powder (found in the ethnic section in Sainsburys)

Combine the yoghurt and the Masala powder.  Coat the fish and chill for 20-30mins.
Put into the slow cooker and cook on low for around 3 hrs.

Served with rice for the kids, to ours I added mushrooms to the fish, and accompanied with sliced red onion, tomato and coriander (as per pic).

Delicious!
Annie x

Slow Cooker Nepali Mutton Curry with Spinach and Cauliflower

Nepali Mutton Curry with Spinach and Cauliflower

In 2001 Chris and I travelled to Nepal.  It was a fantastic place, we did some great trekking, and thoroughly enjoyed their local fayre.   Unfortunately our holiday was cut shot by the killing of the Nepalese Royal family.   As the news spread, all the men shaved their heads and we even saw the funeral pyre, as it is custom to burn the bodies immediately.   We basically got the last flight out of the country!   I feel for them as tourism has been majorley effected, but I would definitely be back in a heartbeat!

This is a variation to the original recipe I did here but with peas and cauliflower.

Ingredients
tbsp Oil - tho I use 1 Cal

1kg mutton
1 cinnamon stick
2 bay leaves                                                        
4 cardamom pods, bruised
1 tbsp sliced ginger
1 tsp turmeric
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp garam masala
3 green birdseye chillies (to taste)
4 garlic cloves chopped                                           Frozen peas (optional)                                  
1 small cauliflower
160g spinach

Put the mutton in a bowl, combine all the other ingredients, except the cauliflower and spinach. then add to the mutton and mix with your hands.  Leave to marinade from 4 to 24hrs.

Preheat the slow cooker to low.  Heat oil in a large frying pan, add the marinated mutton and seal.  Add to the slow cooker and cook for 6-8 hours.   Add the spinach and cauliflower and peas (if using), stir well to coat, and then cook for a further 45 mins to an hour.

Enjoy!
Annie x

Slow Cooker Chocolate and Hazlenut Cake by Scarlett Age 5

Our first dessert in the slow cooker.  It called for a 5L which I guess not everyone has, but if you do it was wicked, and lasted from Sunday through to the following Saturday.


Ingredients

250g plain flour
250g caster sugar
1 tbs baking powder
50g cocoa powder
500ml milk
180g melted butter
4 eggs lightly beaten
150g chopped dark chocolate
75g chopped hazelnuts

Topping

200g brown sugar
30g cocoa powder
400ml hot water

Sift the flour, sugar, baking powder, cocoa powder and a pinch of salt into a bowl.   Add milk, butter and eggs and stir until smooth.  Fold the chocolate and hazlenuts through, then pour the mixture into the slow cooker.

Combine the topping ingredients in a bowl then sprinkle over the pudding mixture.  Pour 400ml hot water over the top.  It looked a mess, but it's self saucing and ended up being fab.  Cook on high for around 2hrs.

Serve with ice-cream.


Enjoy!
Annie x

Slow Cooker Chicken Saag.........

I love chicken saag, a chicken curry with spinach, so endeavoured to convert a recipe for the slow cooker.   It worked really well, so happy to share.   Will be on the menu for my next dinner party :)

260g pack of fresh spinach
2.5cm piece of ginger
(or helper, tho I used the real thing for once)?
2 garlic cloves crushed
1 green chilli roughly chopped
(I used birds eye)
150ml water
1 tbs oil
2 bay leaves
1/4 tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped (boil in water to loosen skin for peeling)
2 tsp curry powder (I used medium)
1 tsp chilli power (I used hot)
3 tbs plain yoghurt (I used Greek 0% fat)
8 chicken thighs, skinned and boned, diced
More yoghurt and chilli powser to garnish
(I also added a bit of coriander that I had)

Wash the spinach then put straight into a pot and cook for 5 minutes with the lid on.    Put the spinach, ginger, garlic, chilli and 50ml of water in a food professor/blender, and whizz to a thick puree.

Heat the oill in a pan, add the bay leaves and peppercorns and fry for 2 mins.  Stir in the onion and tomatoes and simmer for a few minutes.   Stir in the curry and chilli powders, spinach puree and 100ml of water, then add the yoghurt 1 tbs at a time, stirring in between.

Finally, add the chicken and ensure coated with the sauce.  Tip into the slow cooker and cooker between 6 and 8 hours.  

Drizzle with more yoghurt and dust with chilli powder and serve with whatever you like! 

Amazing flavours and made loads, plenty for 4+!

Enjoy, all feedback gratefully appreciated :)
Annie x

Keralan Coconut Curry from The Spice Tailor

I was lucky enough to be invited to join the #BoothsCheers party tonight, and the lovely people from Booths supplied me with some sauce and spice combos from @thespicetailor created by Anjum Anand.

I had two to choose from, Original Tikka Masala or Keralan Coconut Curry.   I chose the latter for tonight.

I don't normally use anything like this, preferring to cook from scratch, but I was very impressed that, rather than just a jar of sauce, they come with spices and herbs separate.  This makes the curry a lot more authentic as you get to fry the spices first, to release the flavours, before adding the rich sauce, with powerful aromas.   They are also produced and packaged in India, guaranteeing authenticity.

I am also impressed that they are for 2-3 people.  Although the ideal is to eat for a family, with the hours we work we have to eat after the children have gone to bed, so this is perfect, rather than jars of half used sauces in the fridge.

They are also very quick and easy to use, and can be served in 10 minutes, but I have actually chosen to slow cook mine.  With my job I feed children breakfast, lunch and dinner, with 2 snacks over the day too.   It is easier for me to prep our dinner in the afternoon, whilst the little ones sleep, then after ours are in bed I can just prepare the rice and serve.

They suggest that you can use with fish, meat or vegetables, more versatility!  I wanted to use Monkfish, but my local supermarket didn't have any so I ended up with Pollock!  I decided that its a nice firm white fish and I'd let the Spice Tailor works it's magic.  I also got some giant raw prawns to add towards the end, just as an extra touch. 

When it comes to curry I naturally want to add fresh coriander to it at the end, and always have some fat free yoghurt to hand in case it's too hot for the palate.
 
As I type this I am sitting in my kitchen, the smells are amazing, I cannot wait to try it tonight.   I've also been given some lovely Spice Trail white wine, which is chilling in the fridge, and a bottle of HPA Pale Ale for Chris.  Chris has been working at an exhibition and been away since Sunday, so this will be a lovely homecoming meal for him.

As you can see from the lead photo, it turned out beautifully and was blown away by how gorgeous it tasted.  Can't wait to try the Masala sauce, will update on that too :)

Thanks for reading!
Annie x

Slow Cooked Mustard Chicken Curry, with Spinach and Pilau Rice

This is a variation on a non slow cooked recipe I've tried before, but as usual I've jiggled about with the ingredients, cos I like to do that, and added a few too,

Ingredients
2 tbs sunflower oil                                                              
1 large onion or 2 s/m onion sliced                                    
2 tsp brown mustard seeds                                                 
2 garlic cloves chopped
4 tsp dried chilli flakes
1 cinnamon stick
1 star anise
1 tsp ground turmeric
2 tsp ground coriander
2 tbs medium curry powder
750g boneless, skinless chicken thighs, diced
2 tbs plain flour
125 ml water
6 tbs natural yoghurt (I use 0% fat Greek)
Salt and pepper
Some spinach, I used what was left of my frozen
(of course fresh would work as well)
Fresh coriander leaves to garnish

Optional - I served it with Pilau rice - using my cheater seasoning,
and yoghurt mixed with mint.

Method
Fry the onions in the sunflower oil for a few minutes.  Add all the spices to the pan and stir.  Add the chicken and brown.  Add the flour, stir, then the water, stir and finally the yoghurt.  Bring it to the boil then add to the slow cooker.

Cook on low for 6-8 hours, then add the spinach and cook for another half hour. 

Serve as you like, I served with Pilau and my minty yoghurt.

Yummy :)
Annie x

Store Cupboard Slow Cooker Chicken..........

I know it's odd, I have goodness knows how many cookery books in my cupboards, but quite often I just like to have a rummage and throw something together.  So far so good, and if it didn't work you wouldn't hear about it ;). 

You might want to see the last couple of store cupboard recipes too?

Store cupboard burritos
Store cupboard lamb "keema" curry

Having raided the freezer and store cupboard this time, I came up with the following ingredients :)

A little oil
6 chicken thighs (from the farm so fairly large) skinned but on the bone
2 onions (only 1 in the pic but I changed my mind)
4 garlic cloves
1 tsp paprika
1 tsp chilli flakes
Can of chick peas (been in the larder for ages, was planning own hummus)
Box of basics chopped tomatoes
150ml Chicken stock

I fried the onions and garlic in 1 cal spray (sprayed 20 times), you can use own oil!  Added the chicken and browned, I then added the rest of the ingredients, brought to the boil, then put into the slow cooker for 8 hrs on low.

The kids had 2 portions each, with jacket potatoes, we are having with leftover potatoes from yesterdays dinner.  You can have with what you fancy of course, but it was yummy - and that's coming from an anti stew person who hates wet food by the way ;)

Enjoy, and all feedback welcomed :)

Annie x

Slow Cooker "Roast" Shoulder of Lamb

I got a huge shoulder of lamb from Sainsburys, over £22 worth reduced to £6.  Was waiting for a special Sunday lunch with my mum and in-laws.   Having defrosted it I found out my in-laws hadn't written it down and couldn't come, but had to cook it anyway.

I covered it with olive oil and seasoned.  Put little slits all over and filled them with whole garlic cloves and sprigs of rosemary.
I put it in the slow cooker at midnight, and was woken to the most wonderful smells A.M.A.Z.I.N.G..........
It just fell apart and so moist and tender and flavoursome, very much reminded me of Crete  *sighs*.........

Will do this again :)
Annie x

Slow Cooker Venison in Port...(amongst other thing)

I was lucky enough to be given a Venison leg from my friend Shelley.  Her husband is licenced to shoot them, so this was straight from the shoot to my friend's freezer - she had texted me a pic of said deer earlier, and luckily enough I'm not squeamish about these things.  I believe as a meat eater you need to be realistic?

It had been in my freezer for a couple of weeks whilst I decided what to do with it.  Having consulted several cookery books I didn't really warm to any 1 of them, so cobbled together my own version.

I can honestly say this was the freshest meat I can ever remember cooking with, the fact that the cats were going crazy is testament to that fact!

Serving it up with good old mashed potatoes, as the snow is falling, it was a perfect meal for a cold, cold night.  *And* of course, did I say how low in fat it is, what's not to love :)

A little olive oil for browning
750g Venison cubed (I had a leg)
Enough flour to coat
250g shallots, chopped
4 garlic cloves, chopped
120g shitake mushrooms

6 juniper berries crushed (herb aisle in Sainsburys)
Pinch of ground cinnamon
Grated nutmeg
100ml Port
300ml lamb stock (most recipes said beef)

I took the meat off the bone and cubed.  Rolled in the flour and seasoned with plenty of black pepper.
I browned the meat in batches and moved to the slow cooker.  I then added the the rest of the dry ingredients and fried for a few minutes.   I then added the port and stock, brought to the boil, then added the whole lot to the slow cooker.  I stirred, then left to cook for around 8 hours.

The result was a mouth-watering meal, the venison was so tender in a beautiful rich gravy.  Will definitely be serving this at my next dinner party.   Which I must arrange by the way, but for which victims guests?

Enjoy
Annie x

Slow Cooker Pork Shoulder with just 3 more ingredients

Disclosure, this is an unsponsored post, just a happy bunny wanting to share!

Having been frugal of late, and trying to eat from stocks we have, I couldn't help but indulge from the St Albans Farmers Market.

We started by visiting my friend Vickie from @HumbersHomemade who was selling Red Nose Day apple jelly, which we all fell in love with (interpretation Kids argued over which jar and who was carrying it etc. - luckily Vickie's a dab hand as a mother of 4 and diffused the situation beautifully)!

After that we were in search of a pork joint to slow cooker - I had been having withdrawal symptoms.  I chose a Pork Shoulder as that is a bit fattier and lends itself better to slowcooking, don't let that put you off tho, as it serves to baste throughout the cooking, but you can cut it off - if you are so inclined :)

So I decided to keep it simple.  I cut the fat off from the joint, but placed it back on for cooking - figured this would make it easier to remove to make crackling later.

I put it in the slow cooker, then mixed 125ml chicken stock, 2 tbs of apple jelly, 1 table of mustard and poured it over the joint.  Covered and cooked on high for 2 hours, then low for another 3 or 4.

I made the gravy from the juice by draining and then thickening with cornflour, and accompanied with farmers market steamed vegetables.  I grilled the fat under the grill, having covered with salt, and literally sat watching it cos I've overdone the crackling too many times!

It was beautiful...........loads left over too :)

Will definitely be doing this again :)

Enjoy
Annie x

Slow Cooker Store Cupboard Lamb Curry (Keema)

In a bid to use up what food we have, I decided to throw a few bits together to see if it worked.   It was delicious, and saving me a trip to the Supermarket - where I inevitably spend a small fortune - was cost effective too.   After all, it is mid January and funds are low!

Ingredients
500g minced lamb (found in the freezer having been reduced)
2 onions, diced
1 can chopped tomatoes (always have them to hand)
2 green chillies, sliced - I kept the seeds in, up to you dependent on taste
3 cardamom pods split or bashed with the blade of a knife
2 tsp garam masala
2 tsp chilli powder - I have hot
2 garlic cloves chopped
2 tsp ginger (cheater from the fridge)
100ml lamb stock
2 tsp cumin seeds
1 tsp turmeric - to be honest not sure it did anything to the flavour or colouring so wld omit next time!

Basically threw it all together and left it for 7 hours.   Added some green beans I found close to their demise and left for another hour.   Was delicious served with Basmati rice :)

Enjoy
Annie x

Slow Cooked Caribbean Trout

Well it is in the slow cooker though only takes 90 mins to 2 hours, so a new take on the slow cooker for me.  The original recipe was for 4, but this is for 2 and I have ommited a red pepper cos I didn't have one, feel free to throw a sliced one in!

2 small trout, gutted, heads and fins removed and rinsed well with cold water (to remove the fins its easiest to use scissors)
1 tsp ground allspice
1 tsp paprika
1 tsp ground coriander
2 tbsp olive oil
3 spring onions, thickly sliced
1 tomato roughly chopped
1 fat red chilli chopped (I kept seeds in, according to taste - you could try scotch bonnet)?
1 sprig of thyme
150ml fish stock
salt and pepper

Slash the trout on each side 2 or 3 times.  Mix the spices, salt and pepper on a plate, then coat the trout with the spices on both sides.

Heat the oil in a frying pan, add the trout and fry until browned on both sides.  Transfer to the slow cooker, top and tailed to fit in one layer.

Add the remaining ingredients to the frying pan and bring to the boil.  Pour over the trout, cover with the lid and cook on high for 90 minutes to 2 hours.

Serve with warm bread to mop up the juices and we added some spinach too.

Enjoy x

Slow Cooker Pork and Clam Cataplana

I cooked this as part of my secret mission and a cook off for Booths, it was delicious :)

Slow Cooked Pork and Clam Cataplana Serves 2

Although this is a Portugese recipe, it came to mind as this Summer we spent time foraging for Clams from the sea bed in Noirmoutier France.

450g Pork Tenderloin, cut into 1inch cubes

1tbsp olive oil
1 medium onion
2 garlic cloves chipped
Half a 400g tin whole tomatoes
Dash of hot sauce (I used Dunn River)
500g Clams scrubbed, discard any that do not close
- when tapped! I kept mine in cold water so they filter
Bunch of parsley, leaves chopped

For The Marinade
2 garlic cloves chopped
1 bay leaf
1 tbsp paprika
1 tbsp olive oil
200ml dry white wine
Pinch of freshly ground black pepper

Put all the marinade ingredients in a bowl and mix.   Pour over the pork, cover and refrigerate for 2-12 hours, depending on time permitting.   Stir occasionally.

Preheat slow cooker, if required (no idea if mine requires it but always turn on as I start to prep)!  I digress!
Lift the meat from the marinade with a slotted spoon (reserve the marinade).  Heat the oil in a casserole dish over a medium heat, add the pork and brown well on all sides.   Transfer to a bowl and set aside.

Reduce the heat and add the onion and garlic to the the casserole.   Cover and cook gently until the onion is softening.  Add the tomatoes, hot sauce and pork.   Pour in the marinade and stir.   Transfer everything to the slow cooker, cover with the lid and cook on auto/low for 6-8 hours or on high for 3-4 hours.   Add the clams for the last 20 minutes of cooking, or until all the clams are open (discard any that do not open).   Transfer to a bowl, remove the bay leaf, sprinkle with the parsley and serve with crusty bread and lemon (if you like lemon, I'm not a fan)!

Yummy :)

Annie x

#BoothsCheers Secret Mission - A Cook Off #gameface

Tonight I am taking part in a #BoothsCheers secret mission, a cook off versus @KarenBurnsBooth shhh  The challenge was "to create some perfect party nibbles to match Booths St Emillion".  To be fair, having visited Karen's website lavenderandlovage.com  I'm not overly optimistic but hey, what's not to love about good food and wine :)

I originally thought, Chorizo in Red Wine, Lettuce Cups with Seared Beef and Sizzling Spicy Prawns, but at the last minute added a Slow Cooked Pork and Clam Cataplana.   As it will only be Chris and I seemed a waste to just add nibbles so going to use the nibbles as a starter (makes sense in my little head)!

And here we go :)

Slow Cooked Pork and Clam Cataplana Serves 2

Although this is a Portugese recipe, it came to mind as this Summer we spent time foraging for Clams from the sea bed in Noirmoutier France.

450g Pork Tenderloin, cut into 1inch cubes

1tbsp olive oil
1 medium onion
2 garlic cloves chipped
Half a 400g tin whole tomatoes
Dash of hot sauce (I used Dunn River)
500g Clams scrubbed, discard any that do not close
- when tapped! I kept mine in cold water so they filter
Bunch of parsley, leaves chopped

For The Marinade
2 garlic cloves chopped
1 bay leaf
1 tbsp paprika
1 tbsp olive oil
200ml dry white wine
Pinch of freshly ground black pepper

Put all the marinade ingredients in a bowl and mix.   Pour over the pork, cover and refrigerate for 2-12 hours, depending on time permitting.   Stir occasionally.

Preheat slow cooker, if required (no idea if mine requires it but always turn on as I start to prep)!  I digress!
Lift the meat from the marinade with a slotted spoon (reserve the marinade).  Heat the oil in a casserole dish over a medium heat, add the pork and brown well on all sides.   Transfer to a bowl and set aside.

Reduce the heat and add the onion and garlic to the the casserole.   Cover and cook gently until the onion is softening.  Add the tomatoes, hot sauce and pork.   Pour in the marinade and stir.   Transfer everything to the slow cooker, cover with the lid and cook on auto/low for 6-8 hours or on high for 3-4 hours.   Add the clams for the last 20 minutes of cooking, or until all the clams are open (discard any that do not open).   Transfer to a bowl, remove the bay leaf, sprinkle with the parsley and serve with crusty bread and lemon (if you like lemon, I'm not a fan)!

And now for the actual nibbles........

Chorizo in Red Wine Best prepped at least 8hrs or if possible a day before!  Serves 6 as part of a tappas meal
A simple tapas style dish with few ingredients that will make a big impact....
200g chorizo sausage
200ml red wine
2tbsp of Brandy (optional)
Parsley to garnish
Serve with crusty bread

Using a fork, prick the chorizo in 3 or 4 places.  Place in a saucepan with the wine and brandy (if using), bring to the boil, then lower the heat and simmer for 20 minutes.  Transfer to a dish, cover and leave to marinate for at least 8 hours.

Remove from the dish, reserving the wine.  Remove the outer casing from the chorizo and cut the sausage into slices.  Place the slices in a large frying pan or flameproof serving dish, cover with the wine and cook over a high heat until most of the wine has evaporated.

Serve in the wine, piping hot, sprinkled with parsley and crusty bread for the juices.


Lettuce Cups with Seared Beef this quantity serves 4 but I have halved
Thought I'd lighten the menu up a little with some gorgeous and light lettuce wrappers with seared beef.   Particularly as the Sirloin Steak was on special at Morrisons and was less then £3 (should have got some more for the freezer doh)!

Sirloin steak around 300g
1tbsp Thai red curry paste (I prefer to use my own but time permitting)

1 tbsp Groundnut oil
4 small iceberg lettuce leaves

Cucumber relish Combine the following
1/4 cucumber finely diced
3 spring onion thinly sliced
1/2 red chilli deseeded and finely chopped (or to taste)
2 tablespoons white wine vinegar
1 tsp light soy sauce
1 tsp caster sugar
4 tsp finely chopped coriander

Marinate the steak in the Thai red curry paste for at least 30 minutes.  Heat the groundnut oil in a frying pan, brush the marinade off the steak and fry to your liking.  Thinly slice then toss the beef into the relish.  Spoon into the lettuce cups and serve.

Sizzling Chilli Prawns this quantity serves as part of a tapas meal, but I have halved
500g raw king prawns
1 small fresh red chilli, deseeded and finely chopped
3 tbsp olive oil
2 garlic cloves
Pinch of paprika
Salt

Prepare the prawns, removing the dark vein from the back, run under cold water and pat dry.

Heat the olive oil in a heavy based frying pan until quite hot, then add the garlic and fry for 30 seconds.  Add the rest of the ingredients and fry for 2-3 minutes stirring constantly until the prawns turn pink and begin to curl.

Serve in a dish still sizzling.   Accompany with wooden cocktail sticks and chunks of crusty bread.

What an absolute treat, all served with the Booths Red St Emillion.   What another fun #BoothsCheers party it will be, join us at 7pn on twitter :)

Thank you Booths!

Annie x

Slow Cooker Store Cupboard Burritos

I'm trying to use ingredients I already have and free up some freezer space.  I had got some beef reduced to silly money so decided to scrabble around the fridge and cupboards to throw together some Burritos.

Burrito means "little donkey" in Spanish by the way, but this has nothing to do with the traditional Mexican fayre!

Ingredients

500g beef, I used casserole steak
1 onion chopped
1/2 red pepper chopped
1 green and 1 red chilli deseeded and chopped
1 tsp chilli powder (I used hot)
1 tsp Cayenne
A pinch of chilli salt (cos it was there)

Method
Brown the beef in a little oil, then throw all the ingredients into the slow cooker for 8-10 hours on low.

Serve on tortillas with soured cream, salsa and jalapeno peppers, or whatever you fancy - enjoy :)

Annie x

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