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 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 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 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

Slow Cooker Pork Belly on Lentils

Whilst stuck in the house today, I decided to cobble together something for tea using whatever I could forage for.

I found a pork belly joint in the freezer that Chris bought cos it was reduced, and as it was taking up a huge amount of space, decided to go with that, so here goes!

Ingredients

1kg Pork Belly joint, skin scored
1 tbsp fennel seeds
1 tbsp sea salt
3 red onions, cut into wedges
4 garlic cloves
1tsp chilli flakes
200g green lentils
200ml white wine
200ml chicken stock
2 tbsp natural yoghurt - to make the sauce creamier before serving!

Method
Combine the fennel seeds and salt, unroll the joint and rub all over.
Put all the ingredients in the slow cooker - except the yoghurt - place the pork on top, skin side up, and cook on low for 6-7 hours.

Preheat the grill to high. Remove the pork from the slow cooker and place on a rack inside a grill tray. Grill for 10 minutes until the skin is crispy and golden brown.

Stir the yoghurt through the sauce in the slow cooker and serve over the pork! Wow wow wow, even if I do say so myself!