Vegetable & Chickpea Curry

Ingredients:

(Serves 4-6)

4 chicken breasts (diced)

2 onion (chopped)

1 garlic clove (crushed)

1 � oz tin chickpeas

2 carrots (chopped)

1 red pepper (chopped)

1 yellow pepper (chopped)

4 baby sweetcorn (chopped)

4 oz (113g) cut green beans

2 tsp curry powder

2 tsp garam masala

1 tsp coriander seeds (crushed)

2 tsp turmeric

1 tsp grated fresh ginger

1 table spoon dark cane sugar

2 chilli peppers (fine chopped)

1 pint (0.48 ltr) chicken stock

2 table spoons olive oil

Salt & pepper to season

Preparation:

Place the olive oil along with the spices and hot peppers into a pestle and grind down to a paste, adding salt and pepper to season.

Place the chicken pieces into a dish and liberally coat with the curry paste, before adding to the slow cooker.

Place the onion, garlic, peppers into a saucepan with the chicken stock and bring to the boil.

Add to the slow cooker along with the rest of the ingredients. 

Cook on �low� for 8 hours or until vegetables become tender.

Taste and add seasoning if needed.

Fantastic served on a bed of rice or couscous.

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Lamb & Prune Curry

Ingredients:

(Serves 4-6)

1 � lb (680g) lamb shoulder (diced)

4 oz (125g) pitted prunes

1 chopped onion

2 tsp brown cane sugar

1 garlic clove (fine chopped)

�  pint (0.35 ltr) lamb stock

2 hot chilli�s (chopped)

2 tsp curry powder

1 tsp garam masala

2 tsp ginger

1 tsp crushed coriander seeds

2 tsp cumin

1 table spoon cooking oil

Salt & crushed black pepper to taste

Preparation:

Put the diced lamb in a hot saucepan with the oil and some seasoning, and turn until browned all over.

This may have to be done using half of the lamb at a time. Add the browned lamb to the slow cooker.

Fry the onion and garlic for 2-3 minutes, then add the rest of the spices along with the stock.

Bring to the boil and simmer for 2-3 minutes. 

Add  to the slow cooker, mixing thoroughly; then add the prunes. 

Cook on �low� for 6-8 hours; taste and add seasoning if needed.

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Malaysian Style Chicken & Pineapple Curry

Ingredients:

(Serves 4)

3-4 chicken breasts (cubed)

1 onion (chopped)

1       garlic clove (crushed)

1       tin coconut milk

2 tsp curry powder

2 tsp garam masala

1 tsp crushed coriander seeds

1 tsp cumin

1 small tin chopped tomatoes

1 table spoon turmeric

1 tsp lemon grass

1 fresh chilli fine chopped

1       cup ( 236g ) pineapple (chopped to 1� cubes)

2 tsp ginger

�  pint (0.11 ltr) chicken stock

2 table spoons olive oil

Salt & crushed white pepper to season

Preparation:

Add the olive oil to a pestle along with the spices and chilli�s, ground down to a paste.

Place the chicken into a suitable container and add the curry paste, mixing through thoroughly.

Place the chicken into the slow cooker.

In a hot saucepan fry the onion and the garlic in a little oil for 2-3 mins.

Add the chicken stock, tomatoes and coconut milk, bring to boil and place into the slow cooker.

Add the pineapple with salt and pepper to season.

Cook for 6-8 hours on �low�.

Serve on a bed of basmati rice, with naan bread or poppadoms.

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Caribbean Chicken Curry

Ingredients:

(Serves 4-6)

4 chicken breasts (cubed)

2 shallots finely chopped

2 cloves garlic finely chopped

2 tsp turmeric

1 table spoon curry powder

2 tsp garam masala

2 tsp ginger

2 potatoes (diced)

� cup chopped pineapple

�  pint (0.35 ltr) chicken stock

2 chilli peppers (chopped)

1 table spoon olive oil

Salt to flavour

Preparation:

Add all the spices and chilli�s into a pestle with the olive oil and mash into a paste.

Place the chicken in a dish and liberally coat with the paste before placing the chicken pieces into the slow cooker.

Gently fry the shallots in a hot pan for 2-3 minutes then add the stock and the cubed potato.

Bring to the boil and simmer for 2-3 minutes, then add to the slow cooker.

Season with salt. Cook on a �low� setting for 6-8 hours.

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Spicy Beef Curry

Ingredients: 

(Serves 4-6)

1 � lb (680g) beef braising steak (cubed)

1 red pepper (chopped)

1 yellow pepper (chopped)

2 garlic clove (finely chopped)

2 chilli peppers (finely chopped)

2 tsp garam masala

1 tsp ginger

3 tsp ground coriander

3 tsp cumin

 2 tsp smoked paprika

2 onions (chopped)

1 �  oz tin chopped tomatoes

� pint (0.35 ltr) beef or chicken stock

7oz (198g) natural yogurt

2 table spoons vegetable oil

Salt & crushed black pepper to taste

Preparation:

Add the oil into a saucepan and fry the meat until browned on all sides.

Remove and add to the crockpot.

Fry the onions and garlic for a couple of minutes, then add the chopped tomatoes, stock, spices, peppers and stock. Salt & pepper to season. Do NOT add the yogurt at this time.

Bring the mixture to the boil then simmer for 4-5 minutes.

Add the mixture to the slow cooker and set on �low� for 8-9 hours.

About thirty minutes before cooking has finished, add the yogurt and mix through thoroughly.

Taste and season with salt and more chilli pepper if needed.

Serve on a bed of rice with a naan bread for a delicious meal.

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Venison & Cranberry Stew

Ingredients:

1 lb (450g) venison loin (cubed)

1 onion (chopped)

1 clove garlic (crushed)

5 oz (141g) cranberries

2 oz (56g) mushrooms (sliced)

1 carrot (chopped)

1 table spoon tomato relish

2 sprigs rosemary

1 tsp mixed dried herbs

� pint (0.23 ltr) brown ale (Guinness?)

� pint (0.11ltr) beef stock

2 tsp grainy mustard

2 tsp brown sugar

2 table spoons plain flour

1 table spoon vegetable oil

1 oz butter

Salt & black pepper to season

Preparation:

Coat the diced venison in well-seasoned flour and add to a saucepan with the oil and butter.

Fry and turn the meat to brown all sides, then remove and add to the slow cooker.

Add the onion and garlic to the pan and fry for 2-3 minutes, then add the mushrooms, rosemary, mustard, herbs, tomato relish, brown sugar, stock and brown ale to the saucepan. 

Bring to the boil and simmer for 4-5 mins.

Add the mix to the slow cooker along with the sliced carrots. 

Add seasoning. Cook on �low� for 7-8 hours, taste and season as required.

Fantastic stew for a cold winters evening, served with a creamy mash and green beans.

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Pheasant with Pancetta & Sweet Chestnuts

Ingredients:

(Serves 4)

4 Pheasant breasts

7 oz (198g) whole peeled chestnuts

7 oz shallots

3 � oz (99g) smoked sliced pancetta

1 teaspoon French grainy mustard

2 sliced apples

� pint (0.11 ltr) sweet cider

� pint chicken stock

1 garlic clove (fine chopped)

1 table spoon tomato relish

1 table spoons plain flour

1 oz butter

Salt & pepper to taste

Preparation:

Dry the pheasant then season well with salt & pepper; wrap the pheasant in the pancetta, holding in place with string or cocktail sticks pierced through the meat. 

Add to a hot saucepan along with the oil and butter. Fry for 3-4 minutes. 

Remove and add to the slow cooker.

Into the hot saucepan add the shallots, chestnuts, garlic, stock and the other ingredients. 

Bring to the boil and simmer for 3-4 minutes, then add to the slow cooker along with the pheasant. 

Cook on �low� for 2 � - 3 hours, then season to taste.

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Pheasant with Cherries

Ingredients:

(Serves 4 )

4 Pheasant breasts

7 oz (198g) shallots halved

1 jar pitted morello cherries

1 large onion (sliced)

2 garlic cloves (crushed)

2 whole cloves

3 bay leaves

1 table spoon honey

� table spoon mixed spice

1 table spoon brown cane sugar

1/2 pint (0.23 ltr) chicken stock

2 table spoons vegetable oil

 � oz butter

Salt & pepper to taste

Preparation:

Coat the pheasant breasts with well-seasoned flour, and fry with the oil and butter in a saucepan for 4-5 minutes. Remove and add to the slow cooker.

Add the shallots, garlic and sliced onion to the saucepan and fry for 2-3 minutes, then add the rest of the ingredients. Bring to the boil and simmer for 4-5 minutes before adding the mix to the slow cooker.

Cook on �low� for 2 � - 3 hours.

Taste, then season/thicken to suit.

Can be served with boiled rice, or potatoes and vegetables, to make an ideal evening meal.

*****

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Rabbit & Red Wine Stew

Ingredients:

1 Rabbit Jointed & cut into pieces

1 large onion (chopped

1 clove garlic (crushed)

� pint (0.23 ltr) red wine

� pint chicken stock

1 carrot (sliced)

2 oz seeded olives

4 potatoes cut into chunks          

2 table spoons plain flour

1 table spoon cooking oil

1/2 oz butter

1  table spoon tomato relish

Salt & ground black pepper to taste

Preparation:                                                  

Coat the rabbit pieces in pre-seasoned flour and add to a hot saucepan with the oil and butter. Turn rabbit pieces until browned all over and add to the slow cooker.

Into the saucepan add the  onion, garlic, tomato relish stock and red wine. Bring to the boil and simmer for 4-5 minutes.

Pour the ingredients into the slow cooker with the rabbit. Add the other ingredients.

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Duck Breast in Orange Sauce

Ingredients:

         4 lean duck breasts

         3 oranges (sliced)

         1 small onion (sliced)

         1 garlic clove (fine chopped)

         2-3 leaves mint

         1 table spoon course marmalade

         3/4 pint (0.35 ltr) orange juice

         1 table spoon honey

         Salt & pepper to taste

Preparation:

Remove any skin from the duck breasts, slice in half and rub over with salt to season.

Layer the duck, onion and oranges in the slow cooker.

Add the orange juice and the rest of the ingredients into a suitable container and mix thoroughly. Pour this mix over the duck in the slow cooker.

Cook on low for 6-8 hours.

When cooked, remove duck and discard the fruit and vegetables, retaining the sauce.

Thicken the sauce to a good consistency with some cornflour or Arrowroot, simmer in a saucepan for 5 minutes or so.

Place duck breasts in a serving dish and pour over the orange sauce.

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Pork Shoulder with Butterbeans in Apple Cider

Ingredients:

(Serves 4)

         4 thick pork shoulder steaks

         2 tins butter beans (drained)

         1 onion (chopped)

         1/4  pint (0.11 ltr) chicken stock

         � pint strong cider

         1 table spoon French grainy mustard

      1 clove garlic (crushed)

      2 table spoons plain flour

         Salt & ground black pepper to season

Preparation:

Coat the shoulder steaks in flour seasoned with the salt & pepper. Add to a hot saucepan and fry till browned all sides. Remove and place into the slow cooker.

Add the onion, garlic, butter beans, stock, cider, and mustard; bring to the boil and simmer for 2-3 minutes.

Add to the slow cooker with the other ingredients and cook on �low� for around 6-7 hours.

Remove the pork from the cooker and add some cornflour to thicken the mix, taste and season if required.

Place the pork pieces into a serving dish and pour over the bean sauce mix.

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Spicy Sausage Casserole

Ingredients:

(Serves 6)

       2 lb (907g) spicy sausage (whole or chopped)

         1 large onion (chopped)

         1 tin chopped tomatoes

      1 tin mixed beans

      2 chilli peppers (chopped)

         � pint (0.35 ltr)

         1 red pepper (chopped)

         1 yellow pepper (chopped)

         1 clove garlic (crushed)

         1 tsp smoked paprika

      1 teaspoon Worcester sauce

      2 table spoon tomato relish

        1 table spoon of vegetable oil

         Salt & pepper to taste

Preparation:

Add the vegetable oil to a deep saucepan, along with the chopped onion, garlic and sausage that has been chopped into 1� (25mm) pieces.

Fry for 3-4 minutes, then add the rest of the ingredients. Bring the liquid to the boil and simmer for 5 minutes.

Add salt and pepper to season.

Cook on �low� for 5-6 hours, taste and season to taste, thicken if need be.

This make a delicious and �full on� winters evening meal, especially when served up with creamy mashed potatoes and green beans.

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BBQ Pork Ribs

Ingredients:

(Serves 6)

       2  lbs (907g) boneless pork ribs

         1 chilli pepper

         � pint (0.23 ltr) sweet cider

         1 onion (sliced)

         1 clove garlic (finely chopped)

         4 oz (113g) tomato ketchup

         1 table spoon honey

         1 table spoon dark cane sugar

         1 table spoon cider vinegar

         1 teaspoon tobacco sauce

         1 teaspoon grainy French mustard

         1 table spoon sunflower oil

              � oz butter

         Salt & pepper to taste

Preparation:

Add the sliced onion and garlic, into a sauce pan with the oil, and butter; fry for 2-3 minutes. 

Add the pork ribs and fry for 4-5 minutes.

Add the cider then bring to the boil and simmer for two minutes before adding the whole mix to the slow cooker.

Cook for 6-8 hours on a �low� setting.

Season to flavour

To make the BBQ sauce. Put a small saucepan on a medium heat and add the ketchup, vinegar, sauce, French mustard, chilli pepper, brown sugar and honey.

Stir until completely mixed, adding a little water if need be to get the right consistency.

Place the cooked ribs into a large container and pour through the sauce.

Serve with French fries or on a bed of basmati rice for a fantastic tasty dish.

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Mediterranean Pork Casserole

Ingredients:

(Serves 4-6)

      1 � lb (750g) pork shoulder (diced)

         1 large onion (chopped)

         1 tin chopped tomatoes

         1 red pepper (chopped)

      1 yellow pepper (chopped)

       2 chilli peppers (finely chopped)

         2 oz mushrooms (sliced)

         1 clove garlic (finely chopped)

         3.5 oz (100g) baby button mushrooms

         1 small glass red wine

         �  pint (0.35 ltr) stock

         3 tsp of dry mixed Mediterranean herbs

         2 table spoons plain flour

         1 table spoon vegetable oil

         Salt & pepper to season

Preparation:

Coat the diced pork in flour that has been pre-seasoned with salt and pepper. 

Heat the oil in a sauce pan and fry pork, turning regularly to brown on all sides. 

Remove from pan and add to the slow cooker.

Add to the saucepan the onion, garlic, mushrooms, chopped tomato and peppers; fry for 4-5 minutes.

Add the wine, herbs, stock, and simmer for a further 5 minutes.

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