I have a love affair with my slow cookers, yes I have 2! Together with my Thermomix, they permanently grace my kitchen bench. I cannot live without these 2 trusted friends. Especially for the mums on the run I highly recommend a slow cooker. You can make elaborate dinners without much effort and you can easily reheat pasta sauce, curries, soups etc., without having to use your EVIL microwave. And for those who are as self sufficient as I am, you can even use the slow cooker for making soap! With the tallow given to me for free, by a loving friend, it is a very cheap and easy way to make soap. Sure, the soap isn’t as pretty as the ones bought at Lush, but really who gives a hoot! There is no soap police present in my shower.
So, over the coming weeks I will share with you some of the things I often cook in my slow cooker and some things I cook for special occasions.
Make sure you stay tuned as I hope it will get you inspired to dust off your slow cooker and work it like a dog, because that is how it should be!
Some of my friends have a slow cooker and don’t use it! Can you believe it ;-). Yeah, I was shocked as well. It truly is one of the better inventions for the modern house wife as well as the career makers or the busy mums on the run. It simply does the work for you, I guess it’s like having a chef. Well, that’s how I feel about it anyways.
Our most cooked meal is Chicken and Beef stock. I have the slow cooker going at least twice a week, making me a delicious and nutrient-dense stock, which helps in healing my gut and is a great medicine for those with colds and flu. Why wouldn’t you want to cook that! I chuck in the chook a couple of vege and away it goes, there truly is not an easier meal.
Our second most loved dish is a recipe from good old Margaret Fulton. She calls it a Rich Beef Curry, and rich it is. We cook it once a week and just lick our lips the whole way through.
Rich Beef Curry
- 1 kg blade or chuck steak, diced
- 2 tbsp olive oil
- 10 curry leaves
- 1/4 fenugreek
- 1 large onion, finely chopped
- 4 cloves of garlic
- 2.5cm piece of fresh ginger
- 3 tbsp curry powder
- 1/2 chilli deseeded
- 2 tsp salt
- 1 tbsp white vinegar
- 2 tbsp tamarind puree
- 1 stick cinnamon
- strip lemon rind
- 270ml coconut milk
Heat oil in frying pan, add curry leaves and fenugreek and fry for 1 minute. Add onion, garlic, ginger and fry for a further 2 minutes. Add curry powder and chilli and fry gently, stirring until lightly browned, about 3-5 minutes. Add the salt and vinegar, then add the steak and cook over high heat for 2-3 minutes, stirring to coat well with the curry mixture. Transfer everything to a slow cooker and stir in the tamarind puree. Add the cinnamon stick and lemon rind. Cover and cook on a low setting for 6-10 hours or on high for 3 hours or until the meat is tender. 30 minutes before serving, stir in the coconut milk.