Slow Cooker Recipes to Warm up your Winter
We’ve put together a selection of our favourite slow cooker recipes that will not only fill your family's tummies, but will also fill your home with wonderful aromas. If you’ve not used your slow cooker in a while make sure it is cleaned thoroughly before use, and disinfect your work surfaces using your favourite Zoflora fragrance.
Beef Stew with Dumplings
● 2 tbsp vegetable oil
● 1 onion, roughly chopped
● 2 medium parsnips, cut into 2.5cm (1in) pieces
● 2 medium carrots, cut into 2.5cm (1in) pieces
● 1 large leek, cut into 1cm (½in) slices
● 3 tbsp tomato purée
● 1 kg (2lb 2oz) braising steak, cut into 4cm (1½in) chunks
● Plain flour, to dust
● 200 ml (7fl oz) red wine
● 600 ml (1 pint) beef stock
● 3 fresh rosemary sprigs
For the Dumplings
● 125 g (4oz) self-raising flour
● 60 g (2½oz) suet
● 1 tbsp dried parsley
1. Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
2. Cover and cook on high for at least 5 hours or until the beef is tender.
3. After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (3½fl oz) cold water and stir to make a soft (and slightly sticky) dough.
4. Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.
• 1 cup jumbo oats
• 4 cups milk (or half milk, half water for a less creamy version), plus a dribble more milk to serve
• ¼ cup dried fruits (optional)
1. Put the oats in the ceramic bowl of the slow cooker along with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add the dried fruit, if using. Put the cooker on its lowest setting and cook overnight for 7-8 hours. If anyone’s up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don’t worry if not.
2. In the morning, give the porridge a really good stir – it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.
• Apple slices
• Brown sugar
• Natural yoghurt
• Pumpkin or Sunflower seeds
• Dried fruit
Slow Cooker Chilli Con Carne
● 2 tbsp olive oil
● 450 g (1lb) minced beef
● 1 large onion, finely chopped
● ½-1tsp hot chilli powder
● ½-1 tsp ground cumin
● 3tbsp tomato purée
● 150 ml (¼ pint) hot beef stock
● 400 g tin chopped tomatoes with garlic (see tip)
● 25 g (1oz) dark chocolate, broken into pieces
● 400 g tin red kidney beans, drained and rinsed
● 40 g (1½oz) fresh coriander, chopped
● Guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled jalapeno chillies, to serve
1. Heat 1tbsp of the oil in a large pan and fry the beef for 10min or until well browned, stirring to break up any lumps. Remove from the pan with a slotted spoon and transfer to the slow cooker (don't turn the cooker on at this point).
2. Add the remaining oil to the pan, then gently fry the onion for 10min, or until softened.
3. Add the spices and fry for 1min, then add the tomato purée, hot stock and the tomatoes. Bring to the boil, then carefully stir the mixture into the mince in the slow cooker. Cover and cook on Low for at least 4-5 hours.
4. Stir in the chocolate, kidney beans and coriander and season with salt and ground black pepper, then turn off the cooker and leave to stand for 10min.
5. Serve with guacamole, salsa, soured cream, grated cheese, tortilla chips and pickled chillies.
Posted by Zoflora (08/12/2015)