On Monday I declared my love for my Slowcooker and it wasn’t a moment too soon because on Tuesday my husband accidentally broke the lid, it was a mishap with the dishwasher (or that is what he says !! ).I was gutted although he has managed to fashion a lid out of an old oval plate we have, it is not the same but I will eventually forgive him.
I was gutted although he has managed to fashion a lid out of an old oval plate we have, it is not the same but I will eventually forgive him.
Anyhow as I try and get over this trauma I thought I would share my favourite recipes for it first is a good old fashioned chilli – not sure why but chilli is always fantastic done this way, it is even better done the day before – yummy !!
SLOW COOKER CHILLI
500g Mince ( either lean Mince beef or Mince Turkey)
1 large Onion, Chopped
2 Garlic cloves, Chopped
1-2 teaspoon Chilli powder
2tsp Ground Cumin
2tsp Ground Coriander
2tbsp plain flour
450 ml of Beef or Chicken stock ( depending what mince you choose ) or you can have 300ml of stock and 150ml of red or white wine if you are doing it for a fancy dinner.
1 can Chopped tomatoes
1 can – drained and rinsed Kidney Beans
2tbsp tomato purée
salt and pepper
Tip – Another thing you can add to it to kick it up a notch is 25g of finely grated dark chocolate you can even get Dark Chilli Chocolate in Aldi it is delish !!
THE HOW TO
1. Preheat the slowcooker, Fry off the mince in a pan with the onion and fry until brown.
2. Once the mince is brown add the garlic and spices and the flour.
3. Slowly add the stock and stir constantly till mixed, then add the tinned tomatoes, tomato purée, kidney beans and season with salt and pepper (you add the chocolate at this point too )
4. Dump the whole lot in the Slow cooker and cook on low for 6- 8 hours. Stir well and serve with warmed tortilla wraps and soured cream.
Or use the Chilli to make enchiladas or to stuff tacos or even serve on top of a baked potato, the possibilities are endless which why I love this recipe.
My eldest daughter was actually the one who made this first on a visit back from College and we have tweaked the recipe in different ways and it is always divine.
SLOW-COOKER POACHED PEARS
Either Tinned Pears or ripe peeled and halved fresh pears ( we have done it with both and both are great)
1-1/2 cups brown sugar (again I have also used 1 1/2 cups of caster sugar and a tbsp of Malt which was lovely )
1 Tbsp ginger and 1/2 of Cinnamon
2 Tbsp unsalted butter, cut into small pieces
1tsp of Vanilla essence
THE HOW TO
This one is so easy just put the butter and the spices and essence in the slow cooker with the sugar and mix until melted. Add the Pears and cover with the sauce and cook on High for 1- 2 hours until sauce is thicker and pears are tender.
Serve with Ice cream or on a sea of light custard 🙂