Soy-Braised Pork

I love recipe books but my collection is becoming over the top.  In bookshops I try to avoid the temptation of buying more by not to even entering the recipe book section. However, I was recently in Big W (love their book selection) and I came across the newest Women’s Weekly slow cooker book - how could I resist. Not only do all the recipes look delicious but they are also triple tested.

I highly recommend this Soy-Braised Pork. It was super easy and so fragrant. When my guests arrived they could smell dinner from down the street! 

I substituted the Chinese cooking wine for a dry sherry, as this is gluten free. I also wasn’t able to find micro coriander so I just used regular coriander, which worked well.

I will definitely be trying another recipe from this book.

Ingredients:

1 kg piece pork scotch fillet (neck)

2 cinnamon sticks

2 star anise

1/2 cup (125ml) salt-reduced soy sauce

1/2 cup (125ml) Chinese cooking wine (Shao Hsing)

1/3 cup (75g) firmly packed brown sugar

30g piece fresh ginger, sliced thinly

3 cloves garlic, bruised

1 medium red onion (170g), cut into wedges

2 teaspoons sesame, toasted

1/4 cup loosed packed fresh micro coriander (cilantro) leaves

1.     Place all ingredients, except sesame seeds and coriander, in a 4.5 litre slow cooker. Cook, covered, on low for 8 hours.

2.     Remove pork from cooker; cover to keep warm. Increase heat to reduce setting on high; simmer, uncovered, about 10 minutes or until cooking liquid thickened slightly.

3.     Serve sliced pork with a little of the cooking liquid; sprinkled with sesame seeds and coriander.

Serves 4

Source: The Australian Women’s Weekly, ‘Slow-cooker Comfort food’

Comforting beef stroganoff

Beef stroganoff is a great dish to make in the slow cooker, as the flavours really develop nicely with the longer cooking time.  It's easy to prepare, and can feed a crowd.  Also, it does not only have to be a winter recipe, but you can enjoy it at any time of year with some crusty bread and a lovely glass of wine.

Here's how we made our version of the classic ...

1.  Traditionally, the meat is cut in to thin strips, but this time I chose to dice 1kg of topside steak and I tossed it in seasoned flour before browning it in a hot pan with a little oil.

2.  Add a diced onion to the pan and some crushed garlic, and brown for a few minutes before adding a generous handful of sliced button mushrooms.  Cook for a few more minutes, and then add the meat and vegetable mixture in to the crockpot.

3.  Next, add some diced carrots and celery.

4.  Then add some paprika (about a teaspoon), a beef stockcube, a dash of Worcestershire sauce and a tablespoon or two of tomato paste.

5.  Add about a cup of water to the pot, and stir to combine.

6.  Put on the lid and cook on low for 8 hours, or on high for 4-5 hours.

7.  Just as your beef stroganoff is close to being finished, prepare some rice and green vegetables to make this a complete and appetising meal to enjoy!

8.  Finally, just before serving, add 2/3 cup of sour cream to the beef stroganoff, and stir to combine.

Some other goods tips are to add a dash of white vinegar during the cooking, and a handful of finely chopped parsley to add a little colour just before cooking is completed.

Organic, wholemeal granola goodness!

Who knew you could make granola at home, in the convenience of your slow cooker?!  Well, it seems you can.

We came up with a delicious mix of nuts, spices and fruit, but you can tweak this recipe to include your very own favourites, and the make the most of what you have in your pantry.

1.  Heat the slow cooker up on the high setting, and spray the pot with cooking spray.

2.  Pour in your oats - we used about 4 generous cups of wholegrain organic oats to make this an even healthier breakfast treat.

3.  Next, stir in the rest of your dry ingredients (but leaving out the dried fruit - that goes in after the cooking time).  We used slivered blanched almonds, a mixture of sunflower seeds and pepitas (pumpkin seeds), shredded coconut, and a generous amount of cinnamon.

4.  Now in go the wet ingredients, and we used about half a cup of macadamia oil (but you can use olive oil or sunflower oil) and about half a cup of honey.  Stir the honey and oil thoroughly through the dry ingredients.

5. The next step is to pop the lid on the slow cooker, but leave it ajar, so that the granola does not become soggy and the moisture can escape during the cooking time.  Leave the granola in the slow cooker for between 2 to 2.5 hours, stirring the mixture every half hour.

6.  After the cooking time, stir in your dried fruit of choice (think dried figs, raisins, or chopped apricots).  We used plump sultanas and juicy, organic cranberries.

7.  To help give the granola its famous crunch, spread the mixture out on a large lined baking tray to cool.  Once completely cool, store your granola goodness in an air-tight jar and enjoy!

Brilliant breakfast compote

This week I had a few extra pears and apples lying around that weren't getting eaten as quickly as they should have been (while the bananas and mandarins have been racing out of the fruit-bowl!), so I thought I would make a quick and easy breakfast compote to enjoy in the week ahead.  Here's what I did:

1.  I peeled and sliced into chunks four apples and two pears, and placed them in the slow cooker.

2.  I roughly chopped a few dried figs and dates, and added them to the mix.

3.  Next, I added a generous handful of dried apricots too.

4.  In went a cinnamon quill, and two cloves.

5.  I then sprinkled the mixture with some raw sugar (about a tablespoon, but you can added more or less to your taste), and poured in about a cup and a half of water.  I didn't want to add too much liquid, but it just depends on how much fruit you are going to use.

6.  I left the slow cooker on low overnight, and woke up to a delicious compote to add to my muesli and yoghurt!  Yum!  I think it will also be delicious served warm over ice-cream ...

Enjoy! (P.S. I also woke up to a pretty amazing morning sky - beautiful!).

Tender mediterranean lamb smothered in pomegranate molasses

I've recently been introduced to pomegranate molasses, and have been thinking about ways to enjoy it.  This recipe uses the sticky, deep cherry-coloured glaze as a delicious marinade for slow cooked lamb ...

1.  Peel two potatoes and slice thickly.  Place in to the slow cooker pot, having lightly sprayed it with olive oil spray.  Season with salt and pepper.

2.  Slice two small zucchinis thickly and a red capsicum and place on the potatoes, reserving some to put on top of the lamb, later on.

3.  Next, make the marinade.  Pour about 4 tablespoons of sticky, sweet pomegranate molasses in to a bowl.  Add a tablespoon of olive oil and the juice of a lemon.  Add some crushed garlic and a teaspoon each of dried coriander and cumin.  Stir well and set aside.

                 

4.  I used a lovely boneless piece of lamb.  Season the lamb with salt and pepper and rub some of the herbs directly on to the lamb before placing it in to the slow cooker, on top of the chopped vegetables.  I then surrounded the lamb with the reserved capsicum and zucchini.

5.  I then poured the marinade over the lamb, and topped up the pot with a little extra water to ensure it wouldn't dry out (about a cupful).

6. I had the slow cooker on high for about an hour initially, and then on low for another 6, while I was out and about.

7.  While you don't have to, I finished the lamb and vegetables in a moderate over for another 30 minutes crisp up the potatoes, which had soaked up all the beautiful flavours of the lamb and the marinade.

8.  I also used the remaining marinade in the slow cooker to favour some quinoa and pearl coucous, as a side dish (and to enjoy with some of the leftover lamb for a healthy weekday lunch).  I added some roasted cherry tomatoes, fresh parsley and mint and the juice of a blood orange to the quinoa and couscous, and - to carry on the pomegranate theme - the beautiful red jewels of that lovely fruit!!

 

9.  I served the sliced lamb on a platter with the lovely colourful vegetables, sprinkled with parsley and with a lovely tzatziki and some pita on the side.  A lovely mediterranean feast!