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    Recipes — slow cooked

    Slow Cooker Persian Peach and Chicken Stew

    This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 6-8


    Ingredients

        •    2 tbsps olive oil
        •    Rice, for serving
        •    ¼ cup lime juice
        •    Kosher salt, to taste
        •    ½ tsp ground cumin
        •    1 tsp ground turmeric
        •    1 tsp ground coriander
        •    3 garlic cloves, minced
        •    4 scallions, thinly sliced
        •    ¼ tsp ground cinnamom
        •    ½ tsp ground cardamom
        •    1 yellow onion, finely chopped
        •    2 tbsps pomegranate molasses
        •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
        •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths


    Method:
    Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit

    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

    Jerk Pork Tenderloin with Chayote Black Beans

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


    Ingredients

    For the Jerk pork tenderloin:

        •    4 cloves
        •    1 tsp salt
        •    1 tsp cinnamon
        •    1 pinch nutmeg
        •    1 tbsp soy sauce
        •    1 tbsp brown sugar
        •    1 tsp whole allspice
        •    1 tsp coriander seed
        •    2 tbsps vegetable oil
        •    1/4 cup chopped thyme
        •    1 scotch bonnet (optional)
        •    1 tbsp whole black peppercorns
        •    4 clove garlic, peeled and cut in half
        •    2 1 lb(s) pork tenderloin, cleaned of sinew
        •    4 scallions, trimmed and cut into four pieces
        •    1 3 inch piece of ginger, peeled and cut into large chucks


    For the Chayote black beans:

        •    1 bay leaf
        •    1 tbsp butter
        •    1 chayote, diced
        •    salt and pepper to taste
        •    1 clove garlic, finely chopped
        •    1 can black beans, drained and rinsed


    For the Pineapple salsa:

        •    pinch of salt
        •    1 tbsp sugar
        •    zest of 1 lime
        •    juice of 1 lime
        •    1/2 pineapple, diced
        •    2 tbsps chopped cilantro
        •    1 jalapeno, seeded and finely diced
        •    1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained


    For the Fried plantains:

        •    1 cup vegetable oil
        •    2 ripe plaintains, peeled and sliced


    Method

    For the Jerk pork tenderloin:

    1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

    2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste.

    3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

    4. Preheat outdoor grill and lightly oil. Season pork with salt.

    5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.


    For the Chayote black beans:

    1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

    2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

    3. Add black beans and mix to combine. Season with salt and pepper.


    For the Pineapple Salsa:
    In a large bowl, toss together all ingredients. Season to taste with salt.

    For the Fried plantains:

    1. In a large skillet, heat oil over medium high heat.

    2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

    3. Drain on paper towel.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/jerk-pork-tenderloin-with-chayote-black-beans-pineapple-salsa-and-fried-plantains/9160/

    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/