The no packet mix slow cooker thread :)
Posted 26 April 2013 - 05:58 PM
I did do butter chicken from scratch the other day which turned out nicely, will fish out the recipe after dinner.
Any tried and tested 'from scratch' recipes?
Posted 27 April 2013 - 11:52 AM
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Posted 27 April 2013 - 12:07 PM
Posted 27 April 2013 - 01:11 PM
Tonight I am making red lentil dahl and spicy basmati rice. I think I will do the rice in the frypan though. The recipe is:
250 g red lentils, rinsed well
1 diced onion
1 clove garlic, crushed
1 x 3cm piece ginger, peeled and grated
2 tsp ground coriander
1 tsp each cumin and turmeric
1/4 - 1/2 tsp chilli powder
3 cups vegie stock
salt and pepper
1 tb fresh lemon juice and 1 cup rough chopped coriander to serve
You can pre cook the onion but you don't have to. Combine everything and cook on low for 6 hours. I also usually add some extra vegies, like carrots and cauliflower.
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Posted 27 April 2013 - 10:07 PM
However many lamb shanks you need
Some plain flour
2 x Onion
2 x Celery stalks
2 x Carrots
1 x tin of tomatoes
1L of beef stock
1/4 cup of red wine
Dice the onions, celery and carrot (quite small - I blitz in the thermomix), cook for two mins in a frying pan, add to slow cooker
Coat the shanks in some flour and brown in a non stick pan sprayed with oil. Add on top.
Add rest of ingredients and cook on low for 8 hrs. 15 mins before serving mix one tablespoon of cornflour with water and stir through to thicken sauce.
I also add peas about 5 mins before serving, serve with mashed potatoes or rice and crusty bread.
The other thing I do a lot is just a plain ole stew - meat (chops/diced steak), vegies (carrot/swede/parsnip/potato/onion - all diced into 1 cm chunks), stock, bay leaf and if I have some some red wine. I also do the cornflour thing at the end and add peas to this - it has a pretty plain flavour but we all love a simple irish stew.
I will hunt out my recipes as I have lots - Evie's allergies means everything is from scratch, even the stock.
Loving being a mummy and a wife
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Posted 28 April 2013 - 11:50 AM
(Angel Baby - Ectopic - 19th December 2005)
(CP - 19th August 2008)
Posted 29 April 2013 - 07:55 AM
200ml passata (or actual tinned tomatoes if you can be bothered blending them)
4 garlic cloves
6tbs natural yoghurt or sour cream
1 tsp chilli powder/paste
2 onions finely chopped
1tsp ground fenugreek
1/2tsp garam masala
500g chicken thighs
1. Fry onions in about 3tbs oil until browned, add salt and fenugreek and fry for another minute. Layer on bottom of slowcooker
2. Layer chicken on top of onions.
3. Mix garlic (minced or finely chopped), cream/yoghurt, pepper, paprika, chilli and tomato in a bowl and pour over chicken. Add cinnamon quill.
4. Add a little water or chicken/veg stock so chicken is at least 2/3 covered. Cook on high for 3-4hrs or low for 6-8 (Or all day if you put frozen chiken in in the morning, leave for work at 8:30 and plan on eating at 6pm )
5. Sprinkle over garam masala and mix through about 5 mins before serving.
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