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Post by chocko1 on May 28, 2015 14:48:07 GMT
TAMARIND CHILLI CHICKEN - Serves 4
2 Syns per serving
8 pieces of skinless chicken 1 onion, chopped 1 red pepper, deseeded and chopped 1 red chilli, chopped - deseed if preferred 2 cloves of garlic, crushed 1 level tbsp. tamarind paste - 1 Syn 1 tsp. ground turmeric 2 level tbsp. corn-flour - 7 Syns 450ml chicken stock 1 tbsp. granulated sweetener, or to taste
Spray the slow cooker with Frylight. Add the chicken, onion, red pepper, chilli, garlic, tamarind paste, sweetener and turmeric to the slow cooker. Pour in the stock and season to taste. Blend the corn-flour to a thick paste with a little water and gradually stir it into the mixture, making sure it is well stirred through. Cover and cook on Low for 8 hours.
Original recipe by Hazykay. |
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Post by chocko1 on May 28, 2015 14:55:19 GMT
SPICED CARROT AND LENTIL SOUP - Serves 4
Syn Free
Pinch of chilli flakes, to taste
600g carrots, peeled and chopped
140g split red lentils
1 litre hot vegetable stock
2 tsp. dried cumin, or to taste
1 large clove of garlic, crushed
Put all ingredients into the slow cooker and season to taste.
Cover and cook on Low for 6 hours.
Blend to desired consistency. If too thick, add a little more stock at the end.
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Post by lindsey on May 28, 2015 16:35:28 GMT
Yay I'm also happy this has been set back up - Thanks Kathy  Is it bad that I'm longing for winter so I can use my slow cooker religiously again?  x |
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Post by chocko1 on May 28, 2015 17:28:54 GMT
Ha ha! Hmm, maybe!!  xx |
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Post by chocko1 on May 28, 2015 17:37:12 GMT
SLOW COOKER IRISH BEEF STEW - Serves 8 (Easily halved)
Approx. 1.5 Syns per serving
2 level tbsp. corn-flour - 7 Syns
900g stewing steak, all visible fat removed and cut into chunks
450g carrots, cut into chunks
6 large potatoes, peeled and cut into large chunks
1 large onion, cut into chunks
2 cloves of garlic, crushed
100ml beef stock
170g tomato puree
340ml Guinness - 5.5 Syns
Spray the base and sides of the slow cooker with Frylight (makes washing up easier)
Slowly mix together the hot stock and the tomato puree, making sure there are no lumps.
Place all the ingredients into the slow cooker, apart from the corn-flour. Season well and pour in the stock mixture.
Cover and cook on Low for 8 hours.
During the final minutes of cooking, blend the corn-flour into a smooth paste, with a tbsp. of cold water and gradually stir into the beef mixture. Turn the cooker up to High and continue to cook until thickened.
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Post by chocko1 on Jun 2, 2015 18:43:58 GMT
CHICKEN BRUNSWICK STEW - Serves 3
Syn Free
1 tsp. each of dried sage, dried thyme, dried rosemary and dried oregano
Half tsp. salt
1 tsp. freshly ground black pepper
1 chicken stock cube
6 skinless chicken thighs - bone in
450g baby new potatoes, unpeeled but halved
1 onion, chopped
500ml passata
1 tbsp. Worcestershire sauce
140g frozen sweetcorn - defrosted (Suppose you could use tinned)
140g frozen edamame beans/soya beans, defrosted
Place the chicken, potatoes and onion in the slow cooker.
Sprinkle over all of the herbs, salt, pepper and crumbled stock cube.
Pour the passata and Worcestershire sauce over the top of the chicken and vegetables. Give it all a gentle stir.
Cover and cook on Low for 6-8 hours.
Add the sweetcorn and beans, cover and cook for a further 30 minutes.
Remove the chicken from the slow cooker with a slotted spoon and gently remove the meat from the bone. It should just slide off.
Cut the chicken into large pieces and return to the pot.
Serve with mash or HEX bread to mop up the sauce or serve with SW wedges, etc.
This recipe is by Abbe Townsend.
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Post by greeneyedmonster on Jun 2, 2015 21:14:17 GMT
Ooh I love Wooshie sauce.
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justbe
Starter Member
Posts: 19 
Diet: SW
Weigh In Day: Monday
Height: 5ft
Start Weight: 13st 6lbs
Current Weight: 13st 1lbs
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Post by justbe on Jun 3, 2015 23:53:34 GMT
Just bought myself a slow cooker so finding these recipes is fab!
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Post by chocko1 on Jun 5, 2015 18:20:36 GMT
So glad, justbe! I love my slow cooker. Just wish I'd bought one years earlier. Don't use it so much during the 'summer' but, if we get a good bank of recipes, we'll have lots of choice once the winter is with us again. Kathy |
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Post by chocko1 on Jun 8, 2015 17:49:42 GMT
TURKEY/CHICKEN WITH CHORIZO CHILLI - Serves 4 Approx. 3 Syns per serving 500g minced turkey or chicken - thigh is best but breast is ok too Half tsp. ground cinnamon 1 heaped tsp. ground coriander 1 heaped tsp. ground cumin 1 tsp. smoked paprika Half tsp. ground chilli powder or more, if you like it hot 200g Sainsbury's diced chorizo - 10 Syns 1 red pepper, deseeded and chopped 1 large onion, chopped 2 cloves of garlic, crushed 1 red chilli pepper, deseeded and finely diced 2 tbsp. tomato puree 400g can chopped tomatoes 400g can chickpeas, rinsed and drained 1 level tbsp. runny honey - 2.5 Syns Salt and pepper Dry fry the mince, until it starts to brown, then throw in all the spices and cook for another minute or two. Should smell gorgeous! Tip everything from the pan into the slow cooker. Return the pan to the heat and add the chorizo. Fry until it releases it's oils, then add the red pepper, onion, garlic and chilli and cook gently until beginning to soften - about 3 minutes. Stir in the puree and tomatoes and bring to a fast simmer, then pour into the slow cooker. Stir in the drained chickpeas and the honey. Put the lid on and cook on Low for 6 - 8 hours. Season at the end, with salt and pepper. If you prefer a very saucy chilli, add in another 200g of chopped tomatoes. I don't normally pre-cook anything I'm putting in the slow cooker but this recipe is an exception and it is sooooo yummy! Recipe by Abbe Townsend. |
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Post by chocko1 on Jun 11, 2015 19:22:46 GMT
BEEF AND BEAN HOTPOT - Serves 4
Syn Free
500g 5% minced beef
1 large onion, chopped
500g potatoes, chopped
4 medium carrots, thickly sliced
2 tbsp. tomato puree
2 tbsp. Worcestershire sauce
100ml beef stock
400g can baked beans
Small bunch flat leaf parsley, chopped
Spray the slow cooker with Frylight, to help make washing up easier.
If you like, you can brown the mince before adding to the slow cooker, but I never bother.
Put everything, except the beans, into the slow cooker, with seasoning to taste and cook on Low for about 6 hours, adding the beans for the final 10 minutes or so, or long enough to heat through.(Best to put any veg around the sides and over the base of the cooker, as it cooks better).
Stir in the chopped parsley, reserving some for garnish.
If there is a little too much liquid left at the end of cooking, I transfer it all to a large pan and boil rapidly, until the desired consistency is reached.
This is based on a recipe by Abbe Townsend.
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Post by chocko1 on Jun 14, 2015 9:57:36 GMT
LAMB ROGAN JOSH - Serves 4-6
1 Syn per serving (based on 6 servings)
1kg of cubed, fat-free lamb (could use beef)
1 level tbsp. butter - 6 Syns
2 onions, chopped
125g 0% fat natural yoghurt
1 tsp. chilli powder
1 tbsp. ground coriander
2 tsp. ground cumin
1 tsp. ground cardamom
1 tsp. ground turmeric
1 tsp. garam masala
3 cloves of garlic, crushed
1 inch cube of fresh ginger, grated
400g can chopped tomatoes
Handful of coriander leaves
100ml water
Mix the yoghurt, garlic and ginger in a large bowl. Add the meat and marinade, covered, in the fridge, for at least one hour but, even better, overnight.
Heat the butter and add the onion. Fry gently until softened but not brown.
Add all the spices, apart from the garam masala, and fry for a couple of minutes.
Throw in the meat and yoghurt mixture. Give it a stir, then add the tomatoes and water.
Tip into the slow cooker and cook for 4 hours on High or 6-8 hours on Low. Season to taste.
Add the garam masala and freshly chopped coriander, at the end, mix well and serve on warmed plates.
Good served with plain, boiled rice and mange tout.
If there is too much liquid at the end of cooking, I usually tip into a large pan and boil rapidly, stirring from time to time, until the desired thickness is reached.
This can also be cooked on the hob by covering the pan and simmering for 2-3 hours.
This recipe has been slightly tweaked from a recipe by Gareth Hanson.
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Post by chocko1 on Oct 26, 2015 18:55:05 GMT
SLOW COOKED CHICKEN AND CHORIZO - Serves 6
Approx. 2 Syns per serving
3 pepper, any colour, deseeded and chopped
1 large onion, chopped
2 cloves of garlic, crushed
4 skinless chicken breasts
200g diced chorizo - 13 Syns
2 x 400g cans chopped tomatoes
100ml chicken or vegetable stock
1 tsp. dried oregano
1 tsp. Cajun spices
1 tsp. chilli powder (strength to suit tastes) or a fresh, finely chopped chilli pepper (seeds in or out)
Place all the veg in the bottom of a slow cooker and put the chicken on top.
Add the diced chorizo, tomatoes, stock and spices.
Stir gently, leaving the veg at the bottom.
Cook on Low for 8-9 hours and serve with rice.
If, by the end of cooking, there is a little too much liquid left, cook on High, uncovered, until the correct consistency, for you, is reached. I sometimes transfer it all to a large pan and boil rapidly to reduce excess liquid, too.
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Post by chocko1 on Nov 1, 2015 14:07:05 GMT
SLOW COOKER FISH - Serves 2
2.5 Syns per person
50g diced chorizo - Sainsbury's - 2.5 Syns
450g new potatoes, sliced
4 tbsp. dry sherry - 1.5 Syns
2 skinless fillets of white fish
Handful of cherry tomatoes, halved
Fresh parsley
Put the potatoes and chorizo into the slow cooker. Toss with 3 tbsp. sherry.
Cover and cook on High for 2-3 hours.
Season the fish with salt and pepper, add the tomatoes to the potatoes and stir.
Put the fish on top, splash with the last tbsp. of sherry and sprinkle with the parsley.
Cover and cook for another 30 minutes.
The original recipe calls for the fish to be drizzled with olive oil prior to serving so, I suppose, if you want to use your HEX for this, you could but I've tried it without and it's fine.
Recipe from mediocremum.com
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Post by chocko1 on Nov 9, 2015 18:31:33 GMT
EASY MEXICAN CHICKEN SOUP IN THE SLOW COOKER - Serves 6
Syn Free
1 large onion, finely chopped
4 cloves of garlic, crushed
2 pounds of skinless chicken breasts
960ml chicken stock, made from 2 stock cubes
1 tbsp. ground cumin - or to taste
2 tsp. dried oregano
2 tsp. smoked paprika
Half tsp. chilli powder
2 x 400g chickpeas, drained and rinsed - can add less, of course
Scatter the onion and garlic over the base of your slow cooker.
Place the chicken breasts on top.
In a bowl, whisk together the chicken stock, cumin, oregano, smoked paprika, chilli powder and half a tsp. salt.
Pour this over the chicken and cook on Low for 6 hours.
Remove the lid and shred the chicken, using 2 forks. Stir in the beans. Add more stock or water if you want the consistency thinner.
Replace the lid and cook for a further 30 minutes, allowing the beans to heat through.
Serve with some shredded coriander, an extra dusting of smoked paprika, if you like AND the recipe suggests grating some Cheddar cheese over, just before serving!
Not tried this but thought it sounded just what we needed on these chilly evenings.
The recipe is by Andie Mitchell.
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