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Slow Cooker Autumnal Recipes
After our slow cooker tips and tricks blog last week, we thought we would share with you some of our tried and tested recipes for this week’s blog. If you haven’t yet converted and you’re still sitting on the fence and think it’s too much fuss in the morning, why not try these tasty recipe’s from Olive Magazine – https://www.olivemagazine.com/recipes/family/best-slow-cooker-recipes/! And here’s one final top tip…Make sure you plan for the morning’s preparation – you can even prep your food the night before if it means saving time in the morning rush.
So once you’ve fortified yourself with a cup of tea or coffee, throwback your shutters and start filling your crock pot! Divine smells will soon be emanating around your home and you’ll be wishing it was teatime before breakfast!
Here are 3 of our top favourites to get your taste buds flowing:
Bean and sausage stew
This recipe really is a meal-in-one, heart-warming, filling and tasty, what’s not to like?
Ingredients to serve 6:
– 1 tablespoon vegetable oil450g (1 lb) pork sausages
– 1 onion, chopped
– 350ml beef stock
– 1 (400g) tin chopped tomatoes
– 2 tablespoons tomato puree
– 1 tablespoon hot sauce (optional)
– 4 carrots, cut in chunks
– 1 (400g) tin chickpeas, drained and rinsed
– 1 (400g) tin kidney beans, drained and rinsed
Plus any additional vegetables you fancy
1 – Heat oil in a large frying pan over medium heat. Cook sausage until well browned, 5 to 7 minutes. Stir in onion and cook until lightly browned, 5 to 7 additional minutes. Remove sausages and cut into 5cm pieces.
2 – Pour beef stock, tomatoes, tomato puree and hot sauce into the pan with the onion. Bring to the boil, scraping up any brown bits from the bottom.
3 – Place carrots, chickpeas and kidney beans into a slow cooker. Arrange sausage pieces on top and pour sauce from pan into the slow cooker. Cook on Low for 4 to 6 hours.
This is a great one for all the family, for non-veggies use this as a side dish for a chicken breast or pork chop and serve with a jacket potato, rice and or nacho’s.
Ingredients to serve 6:
2 (400g) tins chopped tomatoes
– 1 tin chilli kidney beans
– 1 tin Mexican style bean mix, drained
– 1 (200g) tin sweetcorn, washed and drained
– 2 courgettes, sliced thinly
– 2 small baby leeks, chopped thinly
– 3 spring onions, chopped thinly
– 1 large onion, cut into chunks
– 1/2 red pepper, chopped
– 1/2 yellow pepper, chopped
– 1/2 green pepper, chopped
– 2 carrots, peeled and chopped thinly
– 1 stick celery, thinly sliced (optional)
– 1 green chilli, chopped
– 1 red chilli, chopped
– 2 teaspoons hot or mild chilli powder
– 2 teaspoons ground cumin
– 2 teaspoons dried oregano
– 1 clove garlic, chopped or crushed
– Mix all the ingredients in your slow cooker and cook on low for 6 to 8 hours or on high for 4 hours.
Beef in Beer
Perfect with crusty bread for mopping up the meaty juices! Alternatively serve with mashed potato or jacket spuds and vegetables.
Ingredients to serve 4:
– 12 shallots, peeled and kept whole
– 500g diced casserole beef
– 1 tablespoon plain flour
– 330ml Guinness or Stout
– 2 onions, chopped
– 1 fat clove garlic, crushed
– 4 slices streaky bacon, sliced into strips
– 150g button mushrooms
– salt and pepper
1 – Turn the slow cooker onto low.
2 – In a separate frying pan gently add the shallots and fry for 5 minutes. Remove and add to the slow cooker, then add the meat. Dip the pieces of meat in flour and fry in the same pan for about 5 minutes. Then add the beer, bring to the boil and then pour the mixture into the slow cooker.
3. – Wipe over the frying pan, add a little oil, then fry the chopped onions, garlic and bacon until browned then add to the slow cooker.
4 – Add the mushrooms into the slow cooker and season.
5 – Cover and leave until beef is tender, about 5 hours.