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    Recipes — slow cook

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    Moroccan Lamb (diced lamb)

    This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 8 hours
        •    Yield: Serves 6

    Ingredients

        •    2 tbsps honey
        •    2 tbsps olive oil
        •    1 cinnamon stick
        •    pinch saffron threads
        •    2/3 cup dried apricots
        •    3 garlic cloves, crushed
        •    1/2 cup coriander sprigs
        •    buttered couscous, to serve
        •    2 tbsps moroccan seasoning
        •    steamed green beans, to serve
        •    2 cups salt-reduced beef stock
        •    1 brown onion, coarsely chopped
        •    1/4 cup Australiam almonds, chopped, toasted
        •    900g boneless lamb leg roast, excess fat trimmed, cut into 3cm pieces

    Method

    1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
    2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
    3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
    4. Serve with couscous and green beans, sprinkled with almonds and coriander.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb/4688b0bd-db03-4050-873e-2b270d289a1c

    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

    • Prep time: 20 minutes
    • Cook time: 9 hours
    • Yield: Serves 6-8

    Ingredients

    • 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

    • 3 whole dried bay leaves
    • 1 tablespoon garlic powder
    • 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
    • 1 teaspoon dried thyme
    • 1 teaspoon fennel seeds
    • 1/4 teaspoon black peppercorns
    • salt to taste
    • 2 tablespoons red wine vinegar
    2 tablespoons macadamia oil
    • drizzle of olive oil at the end of cooking time

    Method

    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Slow-Cooked Beef Stroganoff

    This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well.

    Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

    Prep Time

        •    Prep and cook time: 5 hours & 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 bay leaf
        •    1/4 tsp salt
        •    yellow onion
        •    8 oz sour cream
        •    1/3 cup dry sherry
        •    1 tbsp vegetable oil
        •    1 1/2 cups beef broth
        •    2 garlic cloves minced
        •    1/3 cup all-purpose flour
        •    1 1/2 lbs beef stew meat
        •    1/2 tsp dried thyme crushed
        •    2 cups sliced fresh mushrooms
        •    1 lb. cooked egg noodles to serve
        •    1/2 tsp smoked paprika or paprika
        •    1/4 tsp freshly ground black pepper
        •    1/2 cup sliced green onions or chopped
        •    2 tsps snipped fresh dill plus more for garnish

    Method

    1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.

    2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.

    3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.

    4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.

    5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/slow-cooked-beef-stroganoff/

    Simple Beef Stew

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf
        •    1 cup beef stock
        •    1/2 cup boiling water
        •    1 tbsp all-purpose flour
        •    3 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    1 1/2 tbsp balsamic vinegar
        •    Rosemary sprigs, to garnish
        •    3 tbsps tomato paste or puree
        •    Coarse salt and ground pepper
        •    1/2 lb carrots, cut into 1 1/2-inch lengths (approx. 220g)
        •    1/2 lb medium onions, cut into 1-inch chunks (approx. 220g)
        •    1/2 lb potatoes, peeled and cut into large chunks (approx. 220g)
        •    1 1/2 lb oyster blade steak (approx 700g), cut into 5cm chunks or cut into half

    Method

    1. Preheat oven to 175°C (350°F).

    2. In a large frying pan, heat the oil over high heat. When the oil is smoking hot, add the beef to quickly sear, until the meat is browned. Do them in two batches - don't crowd the pan during browning because there will be too much steam rushing out and the meat cannot brown properly. Remove from heat and place in a heatproof casserole dish with a tight-fitting lid.

    3. Combine tomato paste, balsamic vinegar and flour in the casserole dish with the beef. Add the carrots, onions, garlic, bay leaf, stock and water and mix well. Season with salt and pepper.

    4. Cover with lid, and then transfer to oven, and cook for 2 hours until meat is fork-tender. Season with more salt and pepper, if desired, and then serve with rice or mash potatoes or chunky bread. Garnish with a sprig of rosemary.

    5. You can also use a slow cooker. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, stock and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).



    This great family recipe is thanks to Goody-Foodies Recipes at https://goodyfoodies.blogspot.com/search?q=beef+recipe

    Lamb with Lemon & Dill

    Make a one-pot lamb meal for two with a citrus twist

    Prep Time

        •    Prep and cook time: 1 hour & 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    350g ready diced lamb
        •    2 tsps plain flour
        •    1 tbsp sunflower oil
        •    1 onion, chopped
        •    3 tbsps chopped fresh dill
        •    1 bay leaf
        •    300g salad potatoes, thickly sliced
        •    zest and juice of half a lemon
        •    2 tbsp crème fraîche (half fat is fine)
        •    300ml hot chicken or vegetable stock (a cube or powder is fine)

    Method

    1. Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
    2. Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
    3. Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/1522/lamb-with-lemon-and-dill