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Post by chocko1 on Nov 9, 2015 18:51:04 GMT
SLOW COOKER CHICKPEA CURRY - Serves 4
Syn Free
1 onion, diced 1 red chilli, with or without seeds, finely chopped 2 cloves of garlic, crushed 1 tsp. each of cumin, turmeric and coriander 1 inch piece of ginger, grated Half a tsp. garam masala 400g can chickpeas, drained and rinsed 400g can chopped tomatoes
Spray a pan well with Frylight and cook the onion, ginger and garlic for 5-10 minutes, adding a splash of water to prevent sticking, if necessary. Place the onion mixture and all the other ingredients, including a pinch of salt, but with the exception of the garam masala, into the slow cooker. Cook on Low for five hours, then add in the garam masala just before serving, stirring well. Season to taste.
Also good with some peppers added and with some baby spinach stirred through, near the end of the cooking time, giving it time to wilt.
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Post by chocko1 on Nov 9, 2015 18:52:24 GMT
CREOLE CHICKEN IN THE SLOW COOKER - Serves 4
Syn Free
4 skinless chicken breasts Cajun seasoning to taste 400g can chopped tomatoes 1 stalk of celery, diced 1 green pepper, deseeded and diced 3 cloves of garlic, crushed 1 onion, finely chopped Tabasco sauce, to taste 1 green chilli, deseeded and finely chopped
Put everything into the slow cooker, season to taste and cook on Low for 7-8 hours or on High for 4 hours.
Add extra veg if you like. Good served with boiled rice and sprinkled with HEX grated cheese.
Great to come home to, after working all day.
Forgot to say (I don't know how!), that, because this is Syn Free, I sometimes crisp up some diced chorizo in a pan and tip this over the top, along with the cheese, if I'm using any.
This is an Allrecipes UK recipe.
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Post by chocko1 on Nov 9, 2015 18:54:05 GMT
SLOW COOKER PORK (VINDALOO) (this bit of the recipe would be fine on its own but if you want it as a Vindaloo, you'll need the spicy marinade from the recipe below too. Serves 4
750g lean pork shoulder steaks, cut into 2 inch pieces (this should be the amount left after trimming off the fat) 6 small new potatoes, halved 2 medium onions, finely chopped 1 tbsp. tomato puree 400g can chopped tomatoes 1 cinnamon stick 100ml chicken stock
If making this as just a plain chicken dish, just put everything into the slow cooker, season to taste and cook on High for 4 hours or Low for 8 hours. If there is too much liquid left at the end of cooking, transfer to a large pan and boil rapidly on the hob until the desired consistency is reached.
Serve with lots of fresh veg and either rice or extra potatoes.
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Post by chocko1 on Nov 9, 2015 18:55:22 GMT
VINDALOO SAUCE - Serves 4 (To go with the above recipe, to make a Pork Vindaloo)
1 tsp. cumin seeds 2 tsp. chilli powder or 2 dried chillies 3 cardamom pods 1 tsp. turmeric 3 cloves of garlic, crushed 1 tsp. black peppercorns 1 inch piece of ginger, finely chopped 3 tbsp. cider vinegar
Grind all the ingredients together in a pestle and mortar. Season with a little salt. Blend to a smooth paste in a blender or food processor. Marinate the pork chunks in the marinade, in the fridge, for about 2 hours. Add to the slow cooker at the beginning of the cooking process above.
Serve with boiled or steamed rice. Good served with FF natural yoghurt, chopped coriander and some finely chopped red onion.
This is a Tesco recipe.
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Post by chocko1 on Nov 9, 2015 19:02:40 GMT
5-SPICE BRAISED BEEF IN THE SLOW COOKER - Serves 4
Approx. 2 Syns per serving
2 large red onions, thinly sliced 50g piece of fresh root ginger, peeled and finely grated 4 cloves of garlic, crushed 1 tsp. dried chilli flakes, or to taste 800g piece of good quality braising steak, trimmed of all fat and cut into 5cm dice 2 tsp. Chinese 5-spice powder 250ml hot beef stock 4 tbsp. reduced-salt dark soy sauce 1 level tbsp. corn-flour - 3.5 Syns 2 level tbsp. runny honey - 5 Syns
Spray a large, non-stick frying pan well with Frylight and cook the onions until softened and lightly browned. Add the ginger, garlic and chilli flakes, stir well and cook for 3 minutes, stirring to make sure the garlic doesn't burn. Season the beef all over with pepper, then sprinkle over the 5-spice, mixing to coat evenly. Add to the pan and fry, turning the beef regularly until lightly browned all over. Transfer to the slow cooker. Pour over the stock and stir in the soy sauce. Cover and cook on High for 4 hours, or until the beef is meltingly tender. When the beef is cooked, mix the corn-flour to a thick paste with a little water and stir the honey into this. Add gradually to the slow cooker, stirring all the time. Cover the slow cooker and cook for 15 minutes, or until the sauce is glossy and has thickened slightly.
Lovely served with rice or boiled noodles and stir-fried veg.
This is another tweaked recipe by Justine Pattison.
Although she states braising steak, my butcher always recommends the cheaper cut of stewing steak for the slow cooker. Something to do with the muscle structure coping better with the slow cooking method. I would never usually bother pre-cooking anything that goes into the slow cooker but have followed the recipe instructions for this one, in case the pre-cooking affects the flavour. Justine also uses olive oil to cook the ingredients in, as opposed to the Frylight, so change if you prefer.
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Post by chocko1 on Nov 9, 2015 19:03:43 GMT
SAUSAGE AND BBQ BEANS FOR THE SLOW COOKER - Serves 4
Approx. 2.5 Syns per serving
8 SW sausages 100g diced chorizo - 6.5 Syns 4 onion, thinly sliced or finely chopped 4 cloves of garlic, crushed 1 red pepper, deseeded and finely chopped 2 x 400g cans kidney beans, drained 4 level tbsp BBQ sauce - Reggae Reggae BBQ Sauce - 4 Syns 400g can chopped tomatoes
If you like, you can brown the sausages under the grill before adding to the slow cooker but I never bother. Spray a large, non-stick frying pan with Frylight and cook the chorizo, onions and garlic together until the chorizo has released its oils and has crisped up. Tip this mixture into the slow cooker. Mix the drained kidney beans with the BBQ sauce and chopped tomatoes and stir into the slow cooker. Place the sausages on top. Season to taste with a little salt and some black pepper. Cook on Low for 6-7 hours or on High for 3-4 hours.
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Post by chocko1 on Nov 9, 2015 19:06:29 GMT
SLOW COOKER CHICKEN CURRY - Serves 4
2 Syns per serving
4 x skinless, chicken breasts 1 medium onion, thinly sliced 400g can chickpeas, drained and rinsed 2 medium sweet potatoes, peeled and diced into large chunks Half a can of Blue Dragon Light Coconut Milk - 7.5 Syns 120ml chicken stock Tomato puree, to taste 2 tbsp. curry powder or to taste - any kind 1 cup of frozen peas 2 tbsp. lemon juice
Mix together the coconut milk, chicken stock, tomato puree and curry powder, blending the powder carefully, so no lumps form. Season with a little salt. Tip into the slow cooker. Add the chicken breasts, onion, chickpeas and sweet potato chunks. Gently mix together. Cook on Low for 8 hours or on High for 4 hours. Stir in the peas (or you could use baby spinach leaves) and lemon juice 5 minutes before serving.
If liked, you could add in about half tsp. cayenne pepper and maybe garnish with some fresh coriander leaves. Obviously, up the amount of curry powder to suit your tastes.
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Post by chocko1 on Nov 9, 2015 19:07:55 GMT
SLOW COOKER PULLED PORK RECIPE - Serves 4
Approx. 4 Syns per serving
1kg boneless pork shoulder joint, all visible fat removed 150ml reduced sugar and salt tomato ketchup - 5 Syns 50ml apple cider vinegar 3 level tbsp. dark brown sugar - 9 Syns 1 tbsp. Worcester Sauce Half tsp. cayenne pepper Half tsp. paprika 2 level tsp. corn-flour - 2 Syns
Put the joint into the slow cooker. Mix all the other ingredients, except the corn-flour, together and pour over the joint. Cook on High for 4-6 hours or on Low for 6-8 hours. After cooking, remove the joint from the slow cooker and transfer to a plate. Shred the meat, using two forks. Carefully blend the corn-flour with a little water, until a smooth, thick paste is formed. Stir the paste slowly into the sauce in the bottom of the cooker. Stir constantly whilst doing this, until the sauce thickens to a consistency of gravy, adding a little water, if necessary. Tip the shredded pork back into the sauce, turning the slow cooker to Low and stirring all the time. Leave, on Low, in the slow cooker for a further 30 minutes or so, checking from time to time and stirring frequently.
Lovely served on HEX bread rolls with salad and possibly topped with HEX grated cheese. Also lovely with a pile of SW wedges/chips and a huge side salad.
This recipe is based on one by Laurenne Hopkins.
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Post by chocko1 on Nov 9, 2015 19:09:37 GMT
ASIAN PULLED PORK FOR THE SLOW COOKER - Serves approx. 10 people
6 Syns in total
5 tbsp. reduced salt soy sauce 4 tbsp. mild or hot chilli powder - alter to whatever quantities, according to taste 3 tbsp. 5-spice powder 2 level tbsp. light muscovado sugar - 6 Syns 3kg boneless shoulder of pork, all visible fat removed 2 cloves of garlic, finely chopped or crushed 4cm piece of fresh root ginger, peeled and finely chopped
Put the soy sauce, chilli powder, 5-spice powder, sugar, garlic and ginger into a large slow cooker. Mix together well. Put the pork on top of the mixture and, with your hands, massage the spice mixture all over the pork. I sometimes make tiny slits in the pork and force some of the mixture into these too. Cook on Low for 8 - 10 hours, depending on your cooker, or until the meat is tender and can be easily shredded with two forks. Once the pork is cooked through, rest for ten minutes, to allow all the muscle to relax and the juices to flow. Then shred the pork, using two forks and serve on HEX bread rolls. Especially good served with a home-made SW coleslaw.
Can't remember where I initially found this recipe but I've had it for years and is always a good crowd pleaser!
Oh, just remembered! It was a recipe by Lorraine Pasquale.
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Post by chocko1 on Nov 9, 2015 19:10:54 GMT
PORK IN THE SLOW COOKER - Serves 4-6
Approx. 2 Syns per serving, based on 4 people. Sookie says, although this recipe is supposed to be for 6 people, they aren't very generous portions. That's why I'm basing the Syns on 4 servings.
900g pork fillet, all visible fat removed 400g can Sainsbury's French Onion Soup - 7 Syns 3 tbsp. minced garlic 3 tbsp. reduced-salt soy sauce
Place the pork fillet in the slow cooker, along with the soup. Pour the soy sauce over the meat. Gently spread the minced garlic over the top of the pork, leaving as much of it on top as possible. Sprinkle with ground black pepper and cook on Low for four hours.
Recipe submitted to my original thread by Sookie (Sian).
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Post by chocko1 on Nov 9, 2015 19:13:52 GMT
SLOW COOKER LASAGNE - Serves 4. Modified from an Allrecipes recipe.
Syn Free, if using 4 x HEX's for the cheeses
450g extra lean mince 1 onion, chopped 2 cloves of garlic, crushed 800ml passata Tomato puree to taste 1 tsp. dried oregano 350g BGTY (or similar) cottage cheese Dried lasagne sheets 195g reduced fat Mozarella - equivalent of 3 x HEX's 40g grated, reduced-fat mature Cheddar - 1 x HEX
I don't usually pre-cook anything I put in the slow cooker but this definitely needs it.
Spray a large frying pan well with Frylight and cook the onion, garlic and mince until browned. Drain off any fat. Add the passata, tomato puree, oregano and a pinch of salt and stir until well mixed. Cook until heated through. In a large bowl, mix together the cottage cheese, Mozarella and grated Cheddar. Spray the slow cooker with Frylight to help with the cleaning afterwards. Spoon a layer of the mince mixture onto the base of the slow cooker. Add a double layer of the uncooked lasagne sheets, breaking them, if necessary, to fit into the cooker. Top the pasta with some of the cheese. Repeat the sauce, pasta and cheese layering until everything is used up. Finish with a sauce or cheese layer. Cover and cook on Low for 4-6 hours.
I usually add in some sliced mushrooms and diced bacon too, cooking them along with the mince mixture, before adding to the slow cooker.
Lovely with baby roasties and a crunchy salad.
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Post by chocko1 on Nov 9, 2015 19:15:12 GMT
LAMB SHOULDER IN THE SLOW COOKER - Serves 4
0.5 Syns per serving, if using red wine
1kg lean lamb shoulder joint, with or without bone 200ml lamb stock or 150ml lamb stock and 50ml red wine - 2 Syns 1 pinch of dried, mixed herbs 12 shallots, peeled and halved 1 green pepper, deseeded and chopped Paprika
Put the shallots and green pepper in the base of the slow cooker. Season the lamb with salt, pepper and a shaking of paprika. Place on top of the veg. Pour the liquid into the slow cooker and cook on High for one hour, then turn to Low for 7 hours. If the liquid needs thickening, while the joint is resting on a covered, warm plate, either pour the liquid into a small pan and boil rapidly until the desired consistency is reached or add a little Synned cornflour to it, stirring constantly until thickened sufficiently.
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Post by chocko1 on Nov 9, 2015 19:16:02 GMT
BROWN SUGAR BEEF FOR THE SLOW COOKER - Serves 4
Approx. 2.5 Syns per serving
500g stewing steak, diced and all visible fat removed 2 tbsp. flour - 7 Syns 4 level tbsp. tomato puree 1 tbsp. Worcester sauce 2 tsp. brown sugar - 2 Syns 1 rounded tsp. mustard powder 1 onion, chopped 1 mugful of beef stock
Mix all the dry ingredients together and toss the stewing steak in it. Put the stewing steak into the slow cooker, sprinkle over the dry ingredients and add the beef stock. Add a pinch of salt and stir together. Cook on High for 5-6 hours.
I sometimes throw in some veg with this as well but is lovely served with mash and green beans/carrots.
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Post by chocko1 on Nov 9, 2015 19:17:37 GMT
SAUSAGE AND LENTIL CASSEROLE FOR THE SLOW COOKER - Serves 4
Syn Free
8 Syn Free SW sausages, cut into bite size pieces 2 large potatoes, cut into large dice 225g dried red lentils 400g can chopped tomatoes 1 litre beef stock 1 large carrot, chopped 1 stick of celery, chopped (optional)
Rinse the potatoes and lentils, but do not soak. Stir everything together in the slow cooker, cover and cook for 3 hours on High or 6-7 hours on Low. Stir well before serving.
Lovely with a HEX chunk of crusty bread and also, topped with a HEX serving of grated mature Cheddar. I sometimes add in some chopped onion, peppers, garlic and paprika too. Suppose bacon pieces would be good stirred through this too.
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Post by chocko1 on Nov 9, 2015 19:19:28 GMT
GREEN THAI CHICKEN FOR THE SLOW COOKER - Serves 6
Approx. 3 Syns per serving
500g boneless and skinless chicken thighs, cut into bite sized pieces 1-2 level tbsp. Thai curry paste - 1-2 Syns 2 small parsnips, peeled and cut into chunks 400g can of Blue Dragon light coconut milk - 14.5 Syns 1 tbsp. fish sauce (Blue Dragon nam pla is Syn Free) 2 level tsp. light muscavado sugar - 2 Syns 100g sliced mushrooms Handful of frozen peas
Add everything, apart from the mushrooms and peas, to the slow cooker, mix well and cook on High for 3-5 hours. Half an hour before the end of cooking, add the mushrooms and peas, stir and continue to cook.
Lovely served with rice.
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