SLOW & EASY

RECIPE FOR SUCCESS

Aslow cooker can be the best friend of those living in the fast lane. Tasty, nutritious meals can be quickly assembled in one pot in the morning and the delicious aromatic results enjoyed while relaxing in the evening.

SLOW COOKER MEXICAN CHICKEN

Easy to prepare and delicious served in tacos or on rice. Choose the chilli strength of the taco seasoning and salsa to suit your taste.

Ingredients

■ 8 skinned chicken thigh cutlets ■ 30g packet taco seasoning mix ■ 375g jar Mexican salsa ■ 410g can whole kernel corn, drained ■ juice 2 limes ■ 1⁄4 cup chopped coriander leaves and stalks

Method

Place the chicken thighs in a slow cooker. Sprinkle evenly with the taco seasoning. Cover with the salsa, corn and lime juice. Cover and cook on low for about 5 hours, until the chicken falls from the bones. Add the coriander and cook until it is limp. Remove the chicken and shred with two forks. Add about a 3⁄4 cup of the cooking liquid. Great served in tacos with lettuce, finely grated cheese, diced tomatoes, sour cream and coriander. — Serves 4-6

GRAN’S SLOW COOKER APPLE COBBLER

Excellent served with custard, yoghurt or cream.

Ingredients

■ 3⁄4 cup each: lightly packed dark cane sugar, rolled oats, plain flour ■ 1⁄2 tsp baking powder ■ 1 tsp ground mixed spice ■ pinch salt ■ 50g chilled butter, grated ■ 4 large Granny Smith apples, peeled and cored ■ 1 cup orange juice

Method

Lightly butter a slow cooker. Combine the dry ingredients in a bowl. Rub the butter in. Slice each apple into 8 wedges. Add to the dry ingredients and toss. Place in the slow cooker. Drizzle evenly with the orange juice. Cover and cook on low for about 3 hours. Serve hot. — Serves 6

DEVILLED LAMB SHOULDER CHOPS Ingredients

■ 1 Tbsp oil ■ 1 onion, chopped ■ 2 cloves garlic, chopped ■ 4 large or 6 medium lamb shoulder chops ■ 1⁄2 cup red wine ■ 1 cup condensed tomato soup ■ 1 Tbsp each: Worcestershire Sauce, lemon juice, Dijon mustard, brown sugar

Method

Heat the oil in a non-stick frying pan. Saute´ onion and garlic, until softened. Place in bowl of the slow cooker. Saute´ lamb chops, until lightly browned. Place on top of the onion mixture. Add wine to the pan and deglaze Add the tomato soup, Worcestershire sauce, lemon juice, mustard and brown sugar. Mix well. Pour over the lamb. Cover and cook on low for 6 hours. Great served on a mash of potatoes and peas.

— Serves 4

PUMPKIN & CHICK PEA CURRY

Super slow-cooker vegetable curry.

Ingredients

Curry Mix:

■ 2 Tbsp canola oil ■ 1 onion, diced ■ 2 cloves garlic, sliced ■ 1 Tbsp grated root ginger ■ 2-4 tsp curry powder ■ 1 tsp whole cumin seed Vegetables ■ 400g peeled and seeded pumpkin ■ 350g can chickpeas, drained ■ 2 x 400g can tomatoes in juice ■ salt to taste ■ 200g washed and sliced spinach

Method

Heat the oil in a non-stick frying pan. Saute´ the onion until limp then add the garlic, ginger, curry powder and cumin seed. Cook for 1 minute. Tip into a slow cooker.

Cut the pumpkin into 3cm chunks. Add to the cooker with the chickpeas, tomatoes and salt. Stir well.

Cover and cook on low for 6 hours or high for 3-4 hours. Just before serving stir in the spinach.

— Serves 4-6.