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Archive for the ‘Slow Cooker’ Category

Smokey Bacon Jam

28 Jun

Ingredients

300gms Bacon
1 can crushed tomatoes
1 onion – finely diced
1/2 cup brown sugar ( or sugar substitute)
1tbspn cider vinegar
1tspn salt
1/2 tspn pepper
1tspn liquid smoke

Method

Fry/bake bacon until crispy – cool then crumble
Keep (or add) a few tbspns bacon fat to saute diced onions in a skillet until soft and clear
Stir in bacon, tomatoes, sugar, vinegar, liquid smoke and salt and pepper.
Let simmer until thickened.

If you want a chutney style chunky jam, serve as is for burger/schnitzel etc dressing.
If you want a smooth jam/sauce consistency for pizza sauce etc – then put in food processor and blend until smooth.

ENJOY

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Persian Lamb with Rhubarb

16 May

Ingredients

40 grms butter

1 kg diced lamb

1 medium onion sliced

1 cinnamon stick

1 tsp ground turmeric

2 tablespoons tomato paste

1 cup of chicken stock

3 cups of chopped rhubarb

1/2 cup of chopped mint

 Method

Melt half the butter in a large deep saucepan cook lamb, in batches, until browned all over. Remove from pan.
Melt remaining butter in same pan, cook onion, stirring until soft. Add pieces, cook stirring until fragrant. Add the water, stock and paste, bring to the boil. Return lamb to pan simmer covered for 1 1/2 hours stirring occasionally.
Uncover and simmer about 20 minutes or until lamb is tender. Add rhubarb to pan, simmer uncovered about 10 minutes or until rhubarb has softened.
Stir mint 
into stew serve with rice, pasta or couscous.

If you do this in a slow cooker, after you have browned the meat and onion etc, add ingredients to slow cooker and cook for about 3 hours on low, add rhubarb and cook for a further 30 minutes.

 

Lamb slow cooked

Persian Lamb

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Hearty Beef Casserole

12 May

Hearty Beef Casserole

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