Slow Cooker Pork and Olive casserole

 

One of the recipes I based the below on added smoked paprika, lemon juice, zest and parsley. It was more than fine without but might try adding one or more next time

Lightly dry fry 100g sliced chorizo (release a bit of oil, don't get anywhere near crispy) in a frying pan. Add to slow cooker pot leaving the oil in the frying pan. Top up the oil in the frying pan with a bit of olive oil and brown outside of 500g cubed pork shoulder/leg in batches. Remove and put into slow cooker pot leaving oil. Gently fry 1 chopped onion and two cloves garlic in the oil until starting to soften. Add to slow cooker pot.

To the slow cooker pot add a tin of tomatoes and enough chicken stock to nearly cover the pork. Cook on low for 6-8 hours. 

Then add 100g rinsed green olives and a drained tin of chickpeas and salt and pepper. Cook for a further hour (basically heating the olives and chickpeas).

Couscous is a good accompaniment 

Creamy Leftover Turkey Curry with Coconut Milk

 

Fry 1 finely chopped onion in 2 tbsp oil over medium heat until softened. Stir in 4 chopped garlic cloves and 1tbsp grated ginger (or 2 tbsp ginger and garlic paste) and cook for another minute. Stir in 2 tbsp medium curry powder, 1tsp garam masala, 1tsp ground coriander, and half tsp ground cinnamon and fry for a minute. Add 1tbsp tomato paste, 250ml chicken stock and a 400ml can of coconut milk. 

Stir in 450g turkey leftovers, lower heat and simmer for 5 minutes until the sauce thickens further.

Add 100g baby spinach, cover with a lid and simmer for 2 minutes until wilted.

Slow Cooker 'firecracker' Pulled Pork

 From Tesco recipe. A nice bbq style pulled pork with an extra kick

Mix the following ingredients in a large jug:

• 200g passata
• ½ chicken stock cube, made up to 200ml 
• 3 tbsp chipotle paste
• 1 tbsp smoked paprika​
• 2 tbsp treacle
• 1½ tbsp dark brown soft sugar
• 3 tbsp red wine vinegar​
• 2 tsp English mustard
• 2 tbsp Worcestershire sauce
• 4 garlic cloves, crushed​
• 4 thyme sprigs, leaves picked and roughly chopped

Finely slice 2 red onions and put in base of slow cooker

Brown 1.8kg pork shoulder (skin and excess fat removed) and place on top of onions could possibly miss the browning part.

Pour over the contents of the jug and cook on low for at least 8 hours. When pork is at point it can be 'pulled' take out of the slow cooker and reduce the juices on hob until thickened. Pull the pork and add to the thickened juices.

Soda Bread

 

Spelt Wholemeal Soda Bread - from Doves Farm website

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
3. Put the flour, bicarbonate of soda and salt into a bowl, stir to combine and sieve into a mixing bowl. Tip any bran left in the sieve into the bowl.
4. Measure the boiling water into a jug and add the cold water.
5. Add the yoghurt and stir to combine.
6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough mass.
7. Tip the dough into the prepared tin, smooth the top and dust lightly with flour.
8. Brush some oil over a piece of tin foil. With the oiled side down, cover the tin, creating a dome so the bread can rise during cooking.
9. Bake for 55 minutes.
10. Carefully remove the tin foil and bake for a further 10 minutes.
11. Turn the loaf out of the tin, tap the base and if it sounds hollow the bread is cooked.
12. Leave to cool on a wire rack.
13. Cool completely before slicing.

Slow Cooker Runner Bean Chutney

 This method suits those beans that are between just right for eating/freezing as a veg side and leaving to produce next years seeds. Time it so that the 10 hours is over night or turn off and cook on high for a bit more in the morning. Sticky and hot is what is required prior to potting.

800g runner beans strung, top, tailed and cut into 2cm slices. 500g chopped onion. Put into slow cooker with 250ml distilled white vinegar (or cider vinegar), 175g runny honey along with 1 tbsp each of turmeric, fennel seeds, sesame seeds, chai seeds and mustard seeds. Stir, cover and cook on high for 6 hours then on low for 10 hours.

Pot in sterilised jars and seal whilst hot. Makes 4 and a bit jars.

  

Chicken rissoles

 

The standard version I make doesn't have the feta and tomatoes - add an egg instead. Inspiration to add them is from turkey burger recipe himself makes. 

Mince 225g cooked chicken and one small onion. Add 40g breadcrumbs, 25g chopped feta, 4 chopped sun dried tomatoes and 2tbsp chopped parsley (OR coriander). Divide into 8 portions and shape into burgers. Fry for 5 minutes on each side.

Zhoug - coriander and chilli sauce

 

Sometimes spelt Zhug. I make this when I've got the remainder of a large bunch of coriander bought for another dish. I freeze in ice cube tray for use with pulse based dishes, especially Mexican based ones, or to add to a guacamole, salsa and so on!

Adjust quantities based on amount of fresh coriander being used.

Into food processor put

• 4 medium cloves garlic, roughly chopped
• 2 packed cups fresh coriander (mostly leaves but skinny stems are ok) Note to self to work out what this equates to weight wise when I next make this
• 4 medium jalapenos. Depending on your heat preference, optionally remove seeds. 
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom
• ¾ teaspoon ground cumin
• ½ teaspoon dried chilli flakes

Process until everything is finely chopped then slowly drizzle in 180ml extra-virgin olive oil scraping down the sides every now and then and blending until it is mostly smooth.