Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
If you are a long time reader of my foodblog you will know that at present I don't have a working oven.
Well . . . I can do a few things in it, but not anything precise such as baking cakes, cookies or roasts. Not quite what I was hoping for a holiday weekend!
I did want to cook us a bit of a special meal, including a dessert. I have a cookbook by the Australian Women's Weekly, entitled "Slow Cooking."
It is a fabulous compendium of recipes to cook long and slow, in the slow cooker (crock pot), stove top or in the oven.
I had flagged this Chocolate Fudge Pudding a long time ago, and I thought to myself, there is no time like the present!
I have made Chocolate Fudge Pudding in the oven many times, and its a real favourite, but I had never considered doing it in the slow cooker.
There is also a rice pudding recipe in there I would like to try as well as a bread pudding. Watch this space.
I didn't want to drag out my large slow cooker however, nor did I want to have to deal with oodles of leftovers, so I threw caution to the wind and halved the recipe.
With great success I might add! It worked out beautifully, and was done in roughly 3/4 of the time.
I would start checking it halfway through the recommended cook time just to be sure.
Chocolate Fudge Pudding has always been a real family favourite of ours.
Its the kind of pudding that goes together simply and then bakes itself pretty much, with the end result being a delicious fudgy cake type of pudding (much like a steamed pudding)
Along with a rich chocolate sauce that bakes like magic at the bottom of the pudding.
I have never met anyone who doesn't like it, including my husband who says he hates chocolate desserts, but managed to put away two helpings!
It is best served warm . . .
When my children were growing up they liked it with cold Vanilla Ice Cream. My husband, he likes his with cream. Its delicious either way!
Chocolate Fudge Pudding
Yield: 6
A delicious gooey chocolate sponge pudding that makes its own sauce. This cooks in the slow cooker. You can very successfully cut this in half for the smaller family or smaller appetites.
ingredients:
- 90g butter (3 ounces) (6 TBS)
- 180ml milk (3/4 cup)
- 1 tsp vanilla
- 190g caster sugar (1 cup)
- 225g self raising flour (1 1/2 cups + 2 TBS)
- 2 TBS good quality cocoa powder
- 1 large free range egg, beaten lightly
- 200g soft light brown sugar (1 cup, packed)
- 2 additional TBS of cocoa powder
- 625ml boiling water (2 1/2 cups)
To serve (optional):
- pouring cream
- vanilla ice cream
instructions:
- Butter a 4 1/2 litre (18 cup) slow cooker bowl. Melt the butter in the milk over low heat. Let cool for several minutes and then stir in the sugar and vanilla. Sift together the flour and first amount of cocoa powder. Stir this into the milk /butter mixture along with the egg, mixing all together well. Pour into the buttered slow cooker bowl.
- Sift together the brown sugar and remaining cocoa powder. Sprinkle evenly over top of the batter in the slow cooker. Pour the boiling water evenly over all.
- Cover and cook on high for 2 1/2 hours or until firm. Remove the bowl from the slow cooker. Let stand five minutes and then spoon out into bowls to serve. Pass the cream or ice cream!
Store any leftovers in the refrigerator and then reheat gently in the microwave when you go to serve it. This always goes down a real treat and its nice to know that you can cook it in the slow cooker without heating up the kitchen. Its also nice to know that you can cut the recipe in half and it will still turn out delicious!
This fabulous "small-batch" slow cooker meal is big on flavour but very light on prep and it destined to become a family favourite.
(Don't worry if there are more than two of you, you can easily double or triple the quantities with no problem and it will be cooked in the same amount of time, no problem!)
I have relied heavily on Mediterranean flavours for inspiration here . . .
Fresh green baby spinach leaves . . . briny tangy feta cheese . . . fresh lemon . . . oregano . . . onions & garlic . . .
There is a minimum of prep involved . . .
you just need to soften the onion and garlic in the microwave . . . takes as long as it takes. It all depends on the strength of your oven.
I have used one pouch of the ready cooked long grain rice you can buy at the shops.
I always have several of them in my larder. They are so handy for quickly thrown together meals.
You can use brown rice or regular . . . this gets stirred together in a slow cooker along with the onion and garlic mixture, and a bit of dried oregano.
You could use fresh oregano, but I don't see the point when something is going to be cooking for four or five hours in a crock pot . . .
I have the 1.5 litre Andrew James oval slow cooker. It works perfectly in this. Any smaller sized one will work if you are cooking for two.
Don't be tempted to use freshly made or leftover rice.
It will turn mushy and blow out in the slow cooking process.
Packed, pre-cooked rice IS necessary. It really is.
You nestle 4 smallish boneless skinless chicken thighs down into the rice in the slow cooker.
I season them generously first with some salt and pepper.
That's it . . . pop the lid on and let this cook on low for 4 to 5 hours, just until the chicken is cooked through and tender.
At that point you will remove the chicken and shred . . . with two forks. Does a perfect job does two forks.
While you are shredding the chicken, stir fresh baby spinach leaves, some feta cheese and single cream into the rice and pop the lid on just to wilt the spinach leaves and melt the cheese . . .
Give it all a good stir and then stir in the shredded chicken, lemon zest and lemon juice for a lovely citrussy but not tart, with bold bright fresh flavour notes!
Taste and adjust the seasoning and them pile it onto a nice little platter for serving. You sprinkle some more crumbled feta cheese on top and dinner is served!
Voila! Like magic.
Yield: 2
Lemony Chicken & Rice
prep time: cook time: 5 hourtotal time: 5 hours
This is a smaller batch slow cooker recipe for two, but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach and cream. What's not to like? Oh yes, only one pot to clean when done.
ingredients:
- 1 small onion, peeled and finely chopped
- 1 1/2 tsp vegetable oil
- 2 small cloves garlic, peeled and minced
- 1/4 tsp dried oregano
- 1 (250g) pouch already cooked long grain rice (2 cups)
- 4 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded
- 60g fresh baby spinach leaves (2 cups)
- 85g crumbled feta cheese (3 ounces)
- 60ml single cream (1/4 cup half and half)
- 1 tsp freshly grated lemon zest
- 1 TBS fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
instructions:
- Place the onion, garlic and oil in a small microwavable container. Cook in the microwave, stirring every 30 seconds until the onion has softened. (Time will vary according to the strength of your microwave.) Remove from the microwave and stir in the oregano. Transfer to a small crock pot. Stir in the rice. Season the chicken pieces with salt and pepper. Tuck them down into the rice. Cover and cook on low, until the chicken is tender, 4 to 5 hours.
- Remove the chicken to a cutting board. Cover with a small piece of foil and let cool for a few minutes. In the meantime stir the spinach, 2/3 of the feta cheese and the cream into the slow cooker, stirring to combine all well. Shred the chicken with two forks and stir the chicken meat back into the slow cooker. Cover and let sit until everything is heated through, Stir in the lemon zest and lemon juice. Taste and adjust seasoning as required.
- Spoon out onto a small heated platter. Sprinkle with the remaining feta cheese and serve immediately.
Created using The Recipes Generator
This really is so so SO delicious . . . fresh, colourful and easy peasy lemon squeasy!!! You are going to love it! I double-dog-dare you not to!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
I have to confess to having a certain weakness for Pot Roast. When it comes to roast beef, I really only enjoy a Prime Rib roasted in the oven, otherwise I like a Pot Roast.
When we go to a carvery, I NEVER have the roast beef. It is always over-cooked, dry and they always cut it wrong. Meat should be cut against the grain, not with the grain.
You would think they would know that Meat cut with the grain is TOUGH. In any case, its not Prime Rib, so meh . . . not interested.
More often than not it is a Pot Roast, and I find myself wishing I had done a Pot Roast. This week I decided to do just that.
I decided to do it in the slow cooker, so I actually began it Saturday evening. I sent my husband to the market on Saturday to buy a piece of rolled Brisket.
You can't beat a Brisket for pot roasting. You could also use a chuck roast if you wanted to. Me, I like the Brisket!
I showed him approximately the size of Brisket I wanted with my hands. Inevitably he came home with one twice the size and grumbling about the cost.
LOL Poor man, he can never get it just right!
The recipe I used this time is slightly different than the one I usually use. I had a bottle of Lager I wanted to use that I had been sent.
Celia Organic Craft Czech Lager. CELIA is traditionally batch brewed in the cellars of a 14th century castle located in the historical town Žatec famous for growing the world renowned Saaz hop since 1004.
Brewed for over 2 months which includes a 14 day open vat fermentation process ensuring only natural carbonation, CELIA is crafted to remove gluten through a de-glutenisation process which enables the brewery to use only quality local ingredients ensuring no substitutions are required. Organic. Gluten Free. Hand Crafted.
It might seem like a bit of a waste to some for me to use this in a pot roast, but we don't drink alcohol for religious reasons, so using it in a pot roast was the perfect thing for me to do with it!
I adapted the recipe from one I found in a Pillsbury Cookbook entitled Slow Cooker Recipes, published in 2003. I think this is the first recipe I have made from the book.
In our process of down-sizing I am going through all of my cookery books, checking to see if they are keepers or not. If I haven't cooked anything from them, they are going.
I kind of wanted to keep this one so thought I better cook something from it to help justify its presence!
I let it cook all night. It does take 10 hours after the initial browning of the meat, and I have to tell you, the tantalising smell of it woke me up really early in the morning.
My goodness but it smelled delicious! I immediately felt hungry!
But, blah . . . I had to wait for dinner.
Thankfully my slow cooker has a hold cycle on it where it keeps things warm. I did remove the roast and cover it for later. It was well cooked by then. I only kept the juices warm.
Highly flavoured with onions and lager, and beef stock, the juices also use brown sugar, cider vinegar and Dijon mustard, which I felt was a brilliant combination!
I always used to use dry onion soup mix to make my pot roasts, but lately over here that has been an impossible ingredient to find! I don't know what is up with that! You used to be able to buy it???
In any case this was just as delicious as my original recipe for pot roast. We were both very pleased with it. The meat was moist and tender and the gravy was delicious! You can't ask for more than that!!
Yield: 12
Caramelized Onion Pot Roast
This is the ultimate comfort food. Old fashioned and delicious, with a flavourful gravy. I like to serve mine with plenty of mash and two veg on the side.
ingredients:
1 TBS olive or vegetable oil
1 (2 KG) boneless beef roast for pot roasting (4 pounds)
(I like to use a rolled brisket)
1 tsp salt
1/2 tsp pepper
6 medium onions, peeled and sliced
360ml beef stock (1 1/2 cups)
180ml lager or non-alcoholic lager (3/4 cup)
2 TBS cider vinegar
2 TBS soft light brown sugar
3 TBS Dijon mustard
instructions:
Heat the oil in a large skillet. Add the beef and
brown it carefully on all sides, turning occasionally. Season with the
salt and pepper.
brown it carefully on all sides, turning occasionally. Season with the
salt and pepper.
Place the onions into a 3 1/2
to 6 quart (litre) slow cooker. Place the beef roast on the onions.
Whisk together all of the remaining ingredients in a large beaker and
then pour over the beef and onions. Cover tightly and cook on low for 8
to 10 hours.
to 6 quart (litre) slow cooker. Place the beef roast on the onions.
Whisk together all of the remaining ingredients in a large beaker and
then pour over the beef and onions. Cover tightly and cook on low for 8
to 10 hours.
Remove the beef from the slow
cooker, along with the onions. If desired thicken the juices with some
water shaken together in a jar with some flour. Cook on high for about
10 to 15 minutes. Slice the beef and serve with the onions and gravy.
cooker, along with the onions. If desired thicken the juices with some
water shaken together in a jar with some flour. Cook on high for about
10 to 15 minutes. Slice the beef and serve with the onions and gravy.
Created using The Recipes Generator
I cheated and used frozen mash. I had cut up swede and carrots on Saturday night also, so I cooked them while Todd was having his Sunday afternoon nap and then I just mashed the swede and added some peas to the carrot.
I also whip some milk and butter into the frozen mash (you cook it in the microwave) It always comes out perfect. This was a fabulous dinner and we have leftovers to enjoy for the next few days! Bon Appetit!
This recipe is one of the simplest ones going, and one of the most delicious ones. I got it from my friend Pam who writes the Blog, On The Bright Side. She is a little ray of sunshine and, like me, posts every day. Beautiful messages of positivity that we can all use in these modern times!
She also posts a recipe every day and as soon as I saw this one I knew it was one I was going to have to make myself! Cowboy Beans. Exactly as it sounds. Simple, easy and delicious.
A wonderful mix of three kinds of beans, with a few bits and pieces added, chopped onion and smoked sausage . . . (I adore smoked sausage) all cooked together all day in the slow cooker. No fuss, no muss . . .
There are two tins of baked beans . . . and one each of cannellini and pinto beans . . .
A mix of tomato sauce, brown sugar, cider vinegar, dry mustard and some mild chili powder . . . chopped onions . . . and of course the sausage. On this day I didn't have a ring of smoked sausage, but I did have a pack of frankfurters. I used them in its place with fabulously tasty results . . .
I had some brioche buns leftover from the other night and so I toasted them, and we ladled the beans over top to eat . . .
And I added a smattering of grated cheese. Because . . . just because . . .
They were fabulously tasty. I could have eaten more, but had to stop myself. A nice dish of coleslaw would go wonderfully with these.
*Pam's Cowboy Beans*
Serves 5 to 6 generously
Great
for pot lucks and covered dish get-together, or just for when you have
the family gathered round. It is done in the slow cooker and is
delicious!
2 tins (425g) baked beans, undrained (2 15-oz)
1 (425g) tin of Cannellini or Great Northern Beans, drained and rinsed (15-oz)
1 (425g) tin of Pinto beans, drained and rinsed (15-oz)
1 ring of smoked sausage cut into 1 inch pieces (or a package of smoked frankfurters)
1 medium onion, peeled and chopped
125g tomato sauce (1/2 cup tomato ketchup)
50g soft light brown sugar (1/4 cup, packed)
2 TBS cider vinegar
2 1/2 tsp powdered mustard
1 1/2 tsp mild chili powder
These make for the perfect Saturday night supper. We used to have baked beans every Saturday night when we were growing up. They were a maritime constitution/habit. Baked beans and brown bread on a Saturday night and then for breakfast on Sunday morning. This recipe is simple and easy and leaves you free to enjoy a Saturday out with the family doing whatever you want to do, knowing that when you are done, you are coming home to a delicious supper cooking in the crock pot/slow cooker. You can't lose! Bon Appetit!
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