We all lead hectic lives, with jobs, families, and social lives. I know I do. This is where my slow cooker comes in. I bought mine a couple of years ago and I cannot rate it highly enough. Meat is always so tender in the slow cooker, the long slow heat breaks down the fibres in cheaper cuts of meat making it especially tender, and almost everything tastes great when cooked in it.  There are so many advantages of using a slow cooker!

Today I am going to share with you a great recipe for all the family, a tasty Thai beef curry with Red Tractor, farm assured beef, cooked in the slow cooker. Thai curry is an authentic peasant dish, and this mild beef curry uses two main ingredients besides the sauce - beef and potatoes making this dish cheap, filling and hearty.




What is great about the slow cooker is that ingredients can be prepped the night before, thrown in the next morning and the slow cooker can be left to cook away slowly when you are out and about during the day. There is nothing nicer than a warming tasty meal when you get home. Less haste and more taste!

The cut of meat I have used is referred to as chuck steak, this is a cheaper cut of beef that is also called braising steak or stewing steak.  It is perfect for casseroles and dishes that cook long and slow and is excellent value for money. This dish uses Red Tractor farm assured Welsh beef. Local beef cuts down on the air miles and is fantastic for the environment as well as supporting local farmers. 


You may wonder what does being Red Tractor assured means. You've probably seen the logo without really registering it. The Red Tractor organisation was established in 2000 and has become the UK's largest farm and food standards scheme. The way in which the food is farmed, animals are reared and the environment is protected is all part of the Red Tractor scheme. It's a quality mark to show that animals are well looked after and the food is produced responsibly, from farm to fork. I'm very happy to support this scheme.
This recipe for Thai beef curry is one the whole family will love. Enriched with coconut milk and peanut butter this simple peasant dish which is hearty with a touch of spice, will transport you to Southeast Asia. If you are short on time, throw everything in a preheated slow cooker at once, it will still taste great at the end. For a particularly authentic accompaniment serve with fragrant jasmine rice, but if you are watching the pennies long grain or basmati rice will be perfectly fine, or try this tasty tomato rice recipe to ring the changes. This dish works out to £1.55 a portion. Much cheaper than your local takeaway too.

Red Tractor have launched a website called Simply Beef And Lamb and a new campaign is to celebrate the peasant food trend. Their aim is to inspire families to rediscover traditional cooking techniques from around the world that are simple, warming and hearty. With an emphasis on using inexpensive cuts of beef and lamb, let the oven or slow cooker do all the work. For more recipes and to take the #LivePeasant challenge check out http://www.simplybeefandlamb.co.uk/campaigns/peasant-food

Thai Beef Curry

Serves 6

Cost £9.31 / £1.55 per portion

Ingredients

75g or 2 3/4 oz Thai red curry paste
175ml or 6 fl oz unsweetened coconut milk
25g or 1 oz soft brown sugar
1 tbsp Thai fish sauce
75g or 2 3/4 oz peanut butter
800g chuck steak, cut into chunks
2 large potatoes diced
200ml / 7 fl oz beef stock
fresh basil leaves cut into ribbons to garnish
chopped peanuts to serve, preferably unsalted



Method

1. In a non stick pan fry the beef for a few minutes until starting to brown then remove.
2. Add the curry paste to the pan then add the coconut milk, sugar, fish sauce and peanut butter, stirring into the mixture is combined and heated through.
3. Add the beef stock.
4. Place the curry mixture, beef and potatoes in the slow cooker and stir well.
5. Cook on high for 4 hours, medium for 6 hours or low for 8 hours.


6. Serve garnished with chopped peanuts and fresh basil leaves, accompanied with jasmine steamed rice and prawn crackers.



Enjoy!

* Sponsored post

Hello / Bore Da

Hunters Chicken is one of those dishes loved by most people and is especially family friendly. Making it in the slow cooker ensures the meat is juicy and tender and the barbecue sauce permeates the meat adding a great flavour. For extra smokiness use smoked or sweet cure bacon. 

This recipe is quick to assemble, you just have to have the patience to wait for it to cook! I used BBQue sauce as featured in my Degustabox food box for March.



Ingredients

4 chicken breasts
4 medium potatoes
Approx 200 ml of barbecue sauce - I used BBQue
4 slices of cheddar cheese
4 slices of back bacon, fat removed



Method

Peel and slice the potatoes.
Layer slices in the slow cooker.
Wrap the bacon around the chicken.
Place on top of the potatoes.
Pour the barbecue sauce on top.
Cook for 8 hours on low, 6 hours on medium or 4 hours on fast.
Remove the chicken and place on a microwavable plate.
Add a slice of cheese to the top of each chicken breast.
Microwave on high for 2 minutes or until cheese has melted.

Serve with broccoli and carrots or your favourite vegetables.

I can also recommend cooking this dish with a sous vide machine. Preparing is not so hard, just don't forget about bags for sous vide.
Check out Jen Mellor's blog for some more slow cooker inspiration. This sausage casserole is Slimming World Friendly too.

This low fat chicken balti has the added goodness of spinach added too. Very simple and easy to make without the added oil you get in Indian restaurants, this has become a firm family favourite.




Serves 3-4

Ingredients

3 or 4 chicken breasts diced or you can use thighs
2 cloves of garlic chopped
1/2 of a 283g jar of Pataks Balti Spice Paste
200g of chopped tomatoes
1/2 red pepper
1/2 yellow pepper
200ml hot chicken stock
1/2 bag of fresh spinach or you can use 6-8 small blocks of frozen
tablespoon tomato puree (optional)
chopped coriander to serve

Method

Fry the garlic and Balti spice paste in a little oil for a minute or two.
Add chicken, peppers, chicken stock and tomato puree if using.
Bring to a simmer then transfer to a slow cooker.
Add the spinach.
Cook on high for 4 hours or low for 8 hours.
When cooked stir in chopped coriander and serve with rice and nan bread.

Ingredients

1 leeks
3 carrots, sliced
1 sticks celery
salt and freshly ground black pepper
4 slices bacon
2 tbsp plain flour
4 whole duck or chicken legs
few sprigs fresh thyme, or 1 tsp dried
2 chopped garlic cloves
1 tbsp tomato ketchup
400ml/½pt red wine
100ml/3½fl oz chicken stock
150g/5½oz button mushrooms, cut in half

Method

Put the leek, carrots and celery into a slow cooker, and season with salt and pepper.
Fry the bacon until crispy add to slow cooker.
Coat the chicken in flour and add salt and pepper.
Fry the chicken in some oil until browned.

This tasty cowboy inspired campfire stew is a new family favourite.  The smoked paprika adds a delicious barbecue flavour. Use unsmoked gammon as the smoked variety will make the dish too salty. 

Ingredients

1 small unsmoked gammon joint all fat removed cubed
1 onion diced
two peppers diced
3 garlic cloves
1 teaspoon of smoked paprika
2 tins of baked beans
6 tablespoons of tomato puree
1 small red chilli finely chopped

Method


Put garlic, peppers, onions, in a saucepan and cook in a little oil until softened.
Add finely chopped chilli, tomato puree, baked beans and smoked paprika.
Add the gammon
Bring to a simmer.
Add to slow cooker and cook on low for 8 hours or high for 6 hours.
Remove the gammon and shred. 

This recipe is simple to make and delicious. Use normal coconut milk if you want a more luxurious creamy curry. It is medium hot in spice, add chillies if you want to increase the heat, I like the Very Lazy Chillies in a jar which are simple to add at the end of cooking if you want it spicier. 

Cooking for 8 hours in a slow cooker is recommended as the chicken will be beautiful and tender. Use chicken thighs and leftover vegetables for a more economical dish.

You can also make this dish in one pot on the stove if you do not have a slow cooker. Just follow the stages as below but simmer gently for thirty minutes until the chicken is cooked through.

Ingredients

Pulled pork in BBQ sauce sandwich with slaw (Photo credit: Wikipedia)

A very simple and delicious dish

Ingredients 

1 joint of pork shoulder 1.5 to 2kg is perfect
1 mug of liquid - I used apple juice or you can use coke or water 


Method 

Brown shoulder joint or skip this if you are in a hurry.
Put joint in slow cooker add mugful of liquid Cook on low for 8 hours.
When cooked remove skin and fat.
Shred. 

Serve with homemade or shop bought barbecue sauce, jacket potatoes or wedges and coleslaw. 

Top tip - do cook it on low, I cooked this on medium for 5 hours and although it was cooked through it wasn't soft like the texture of pulled pork. This is why my photo is from Wikipedia!

Reminisce about the Florida holiday you had....

I love Chicken Tikka Marsala but I try to avoid oil and cream when I can. So this is my version of a low-fat Chicken Tikka Masala. I hope you like it!

Ingredients

Sunflower oil
4 tablespoons Tikka Masala Curry Paste
2 Peppers (a mix of colours is nice)
1 Onion (optional)
4 Chicken breasts or thighs chopped into chunks
1 large tin of Chopped tomatoes (400gms)
100 ml of hot chicken stock
4 tablespoon Tomato Puree
2 tablespoon Mango Chutney
3 tablespoons of Natural Yogurt

Some chopped coriander for serving

I have a new slow cooker, a Morphy Richards slow cooker at a bargain price of £24.95. So here is my first recipe.



One Pot Roast Chicken With Lemon

Prep time 20 minutes
Cooking time 5-6 hours.
Serves 4 (if you have any leftovers you can make soup the next day)

Ingredients

1.5kg (3 lb) chicken
2 tablespoons of sunflower or olive oil
1 large onion cut into 6 wedges
500 ml of dry cider
3 teaspoons of mustard (I used Djon)
2 teaspoons of caster sugar
900 ml (1 1/2 pints) of hot chicken stock (I used 2 Knorr stockpots for 1 litre of liquid but then used only 900ml of liquid)
3 carrots cut into chunks
1 large leak (or you can use celery)
1 lemon cut into 6 wedges
handful of tarragon or other herbs (I used rosemary)
honey to taste
3 tablespoons of creme fraiche
1 tablespoon of cornflour
Method

Preheat the slow cooker to high.
Wash chicken with cold water and pat dry with kitchen paper.
Season the chicken with salt and pepper. 
Add some oil to a pan and fry the chicken browning it all over.
Put the chicken breast side down in the slow cooker pot. add the vegetables, lemon wedges and herbs.
Fry the onion wedges in the same oil until lightly browned and add mustard, cider, sugar. 
Bring to the boil and pour all over the chicken and vegetables. 
Add the hot stock and pour all over. 
Make sure the vegetables are covered .
Cover with the lid and cook for 5-6 hours or until the chicken juices run clear when pierced with a sharp knife at the thickest point. 
You can turn the chicken after 4 hours if you like.
Lift the chicken out of the stock, drain well and transfer to a serving plate. 
Discard the lemon.
Remove the vegetables and add them to the serving plate. 
Measure out 600ml (1 pint) of hot cooking stock from the slow cooker into a pan. 
Taste and add seasoning and if too sharp some honey to taste. 
Add some chopped fresh herbs and whisk in the creme fraiche. 
Mix the cornflour with some cold water until it's a smooth paste. 
Stir in the cornflour and continue to stir with a wooden spoon until it comes to the boil. 


Serve with roast potatoes, peas, and broccoli or any vegetables that take your fancy!