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Monday, June 13, 2011

Winter Warmers

I don't know about you but here in New Zealand the nights are getting darker and the days are colder - only one thing for it - dust off that crock pot or slow cooker as we call them in the UK and whip up one of the recipes below. Remember that you can always freeze any left overs for another meal.


The Queenstown trip will be uploaded shortly, also I spent a night at Sidart http://www.sidart.co.nz helping the team there last week so I'm busy writing that before I head off to Melbourne for the weekend. There will also be a blog on that. I'd better get going!


Stay warm. TPB X


SMOKEY BEEF STEW


Serves: 6
Cooking time: 7-8 hours


800g blade steak, fat removed, sliced into chunks
2 tablespoons olive oil
2 teaspoons crushed garlic
1 teaspoon crushed chili paste
250g bacon lardons
2 tablespoons Worcestershire sauce
2 (400g) cans chopped tomatoes 
1 (425g) can kidney beans, drained and rinsed
2 beef stock cubes
2 small onions, peeled and sliced
1 green capsicum, de-seeded and chopped
1 tablespoon cocoa powder mixed with 2 tablespoons of hot water
1 teaspoon hot chili flakes
2 tablespoons cornflour mixed with 2-3 tablespoons hot water


1. In a large bowl, combine steak, garlic and chili paste, mix well so beef is well coated. Heat a non-stick fry pan with olive oil. When pan is hot, add beef in batches to sear. When all beef is seared place into slow cooker and set aside.
2. Add bacon lardons to the fry pan, stir until crispy and well cooked. Drain off excess oil and add to slow cooker.
3. Add rest of ingredients to slow cooker, excluding cornflour and stir well to combine. Season with salt and pepper.
4. Cook for 7-8 hours on a low setting, or 4 hours on high. Check and adjust seasoning if need be.
5. Add the cornflour paste 30 minutes before serving, stir well to thicken sauce.
6. Serve with tortilla chips, rice, guacamole and sour cream.






TIP –You can buy lardons from the supermarket but they are easily made by cutting bacon rashers into fat cubes.


GUACAMOLE


2 Ripe avocados, peeled, stone removed and chopped
2 spring onions, chopped
½ red fresh red chili, de-seeded and chopped
4 tomatoes, seeds removed and chopped
Handful fresh coriander, chopped


Combine all of the above in a bowl and mix well. Refrigerate until needed.


SLOW COOKED LAMB SHANKS WITH LENTILS & THYME


Serves: 4
Cooking time: 7-8 hours


4 lamb shanks, rinsed, patted dry and seasoned
1 tablespoon olive oil
1 onion, finely chopped
5 carrots, peeled, chopped
1 420g can chopped tomatoes
3 ½ cups beef stock
1 cup brown lentils, rinsed
Small handful fresh thyme sprigs
2 tablespoons cornflour mixed with 2-3 tablespoons hot water


1. Heat a non stick fry pan and with a tablespoon of oil. When hot add the lamb shanks, turning so each side is equally browned. Set aside.
2. Place all ingredients except lamb shanks in slow cooker, mix well then add shanks. Push down so they are completely immersed in the stock mixture.
3. Cook for 7-8 hours on a low setting, or 4 hours on high. Adjust seasoning. 
4. Add the cornflour paste 30 minutes before serving, stir well to thicken sauce.
5. Serve with mashed potato and steamed green vegetables.





1 comment:

  1. If unsure of the quality of an avocado underneath the skin, you can rip off the stalk on top and you should be able to see be green pulpy colour inside. If its brown, it'll be bad quality (obviously).

    ReplyDelete