SLOW CHOOKED DINNER RECIPES - Slow Cooking for Two - Lori Jimenes

Slow Cooking for Two: The Ultimate Guide to Slow Cooking With 45 Easy to Prepare Recipes for Two - Lori Jimenes (2016)

Chapter 3. SLOW CHOOKED DINNER RECIPES

For most people, dinner is a more relaxed meal than lunch and breakfast; at dinner time, you can finally relax, put the working day and all its stress behind you and enjoy a longer and even more substantial meal if you want. This is why slow cooking your food for dinner is the best way to put on the table a healthy and delicious meal that you can fully appreciate.

Here are some excellent recipes for you to cook during the day (or the day before) and enjoy in the evening.

22. Slow cooked duck tagine

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Duck tagine[22]

Tagine is a North African dish, very common in countries like Morocco; it is usually served with rice. One tip: be generous with the pepper.

Ingredients:

4 duck legs

A large white onion

90 grammes (3 oz) of dates

120 grammes (4 oz) of passata

60 grammes (2 oz) of almonds

A red chilli pepper

2 cloves of garlic

A lemon

10 grammes (2 teaspoons) of dry coriander

10 grammes (2 teaspoons) of cinnamon

10 grammes (2 teaspoons) of cumin

A small ginger bulb (1 inch or 2.5 cm long)

A few mint leaves

20 ml (a tablespoon) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 6 hours

Cut the chilli in the middle and remove the seeds, then chop it finely.

Peel and chop the onion finely.

Peel and grate the ginger.

Wash the lemon, remove the pulp and cut the peel into strips.

Put the olive oil into your crock pot, slow cooker or saucepan, add the duck legs and cook on medium heat for approximately 5 minutes until golden.

In the meantime, put all the spices, including the lemon peel and half the dates in a food processor and blend until smooth.

Chop the remaining dates into rough chunks.

Add the paste you have obtained and the passata, season and cook for 5 more minutes on medium heat stirring continuously.

Add 120 ml (6 oz, or about half a cup) of water and put the lid on.

Cook on low heat for 6 hours.

Use some mint leaves as garnish and serve with the almonds scattered on top.

23. Irish stew

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Irish stew[23]

Irish stew is a traditional dish from the land of the clover; it is packed with flavour and it is ideal for colder evenings.

Ingredients:

300 grammes (10 oz) of lamb for stew (e.g. neck)

90 grammes (3 oz) of smoked streaky bacon in one piece

A large onion

400 ml (2 cups) of lamb stock

2 medium carrots

3 medium potatoes

A medium leek

A small bunch of thyme

2 bay leaves

60 grammes (2 oz) of barley

20 ml (a tablespoon) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 6 hours

Soak the barley in water for 1 hour; then drain it.

Peel and roughly chop the onion.

Peel and cut the potatoes into cubes (1 inch or 2.5 cm in size).

Peel and slice the carrot.

Wash and slice the leek.

Chop the thyme finely.

Cut the bacon into squares (about 1 inch or 2 cm in size).

Cut the lamb into bite size pieces.

Put all the ingredients in your crock pot, slow cooker or sauce pan, put the lid on and cook on low heat for 6 hours before serving.

24. Slow cooked Thai beef curry

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Thai beef curry[24]

If you are a curry lover, here is a wonderfully rich recipe from Thailand.

Ingredients:

400 grammes (1 pound) of brisket

180 ml (6 oz) of coconut milk

A lime

A bunch of coriander

20 ml (a tablespoon) of groundnut oil

A stalk of lemongrass

2 garlic cloves

A small ginger bulb (1 cm or ½ inch long)

A green chilli

30 ml (1 oz) of fish sauce

30 ml (1 oz) of rice wine vinegar

20 grammes (a tablespoon) of palm sugar

4 kaffir leaves

Salt and pepper

Serves 2

Preparation:

Cooking time: 8 hours

Cut the lemongrass in two and slice one half.

Peel the ginger and cut it into slices.

Cut the brisket into bite size pieces.

Cut the chilli in the middle and remove the seeds.

Peel and slice the garlic.

Chop the coriander.

Put the groundnut oil in your crock pot, slow cooker or saucepan and add the beef.

Cook on high heat for 3 to 4 minutes.

In the meantime, put half lemongrass you have cut, half the coriander, the garlic and the chilli in a food processor and whizz until you obtain a smooth paste.

Remove the beef and place the paste into your crock pot, slow cooker or sauce pan and cook on medium high heat for 2 minutes.

Put the beef back in, add all the remaining ingredients and squeeze the juice of the lime in; stir and cook on low heat for 8 hours before serving.

25. Slow cooked chicken and spring vegetables

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Chicken and spring vegetables[25]

This is a wonderful dish to have on spring evenings, fresh, tasty and healthy.

Ingredients:

2 chicken breasts

120 grammes (4 oz) of new potatoes

400 ml (2 cups) of chicken stock

180 grammes (6 oz) of spring vegetables, like peas, broad beans, baby courgettes etc.

A few mint leaves

20 ml (a tablespoon) of crème fraiche

20 ml (a tablespoon) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 5 hours

Put the oil in your crock pot, slow cooker or saucepan.

Add the chicken and cook it on high heat for 5 minutes.

In the meantime, cut the potatoes into cubes (1 cm or ½ inch in size).

Add the potatoes to the chicken and cook for another 10 minutes on high heat.

In the meantime, roughly chop the mint leaves.

Add the chicken stock, the mint leaves and the spring vegetables and cook on low heat for 5 hours.

Before serving, add the crème fraiche and stir it in.

26. Chicken and red wine casserole

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Chicken and red wine casserole[26]

A great way of adding flavour to chicken without adding any calories is by using wine; here is a great casserole that you can savour on autumn and winter evenings.

Ingredients:

2 chicken breasts

2 small onions

90 grammes (3 oz) of lardons

150 grammes (5 oz) of mushrooms

An orange

200 ml (a cup) of red wine

3 bay leaves

20 grammes (a tablespoon) of plain flour

150 ml (5 oz) of chicken stock

20 ml (a tablespoon) of extra virgin olive oil

2 bay leaves

Salt and pepper

Serves 2

Preparation:

Cooking time: 6 hours

Cut the chicken breasts into bite size pieces.

Peel and chop the onions finely.

Slice the mushrooms.

Put the olive oil in your crock pot, slow cooker or saucepan.

Add the chicken pieces and the lardons and cook on high heat for 3 minutes, stirring continuously.

Sprinkle the flour and coat the chicken.

Add the wine and cook for 5 more minutes on high heat.

Add the stock, the mushroom, the bay leaves and grate the zest of the orange in.

Season and put the lid on before cooking for 6 hours on low heat.

27. Slow cooked pork shoulder and plums

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Pork shoulder and plums[27]

This is a wonderfully rich pork dish which has a very fruity flavour.

Ingredients:

400 grammes (1 pound) of pork shoulder

4 ripe plums

3 cloves of garlic

A glass of red wine

A bunch of spring onions

A cinnamon stick

A red chilli pepper

A small bulb of ginger (1 cm or ½ inch long)

A dash of tomato puree

300 ml (10 oz) of chicken stock

40 ml (2 tablespoons) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 8 hours

Cut the pork shoulder into bite size pieces.

Peel and crush the garlic.

Peel and grate the ginger.

Chop the spring onions.

Cut the chilli pepper in the middle and remove the seeds; then chop it finely.

Stone the plums and cut them into small pieces.

Put the olive oil into your crock pot, slow cooker or saucepan; add the pork and cook on medium heat for 5 minutes stirring regularly.

Add the plums, the ginger, the chilli and the garlic.

Add the wine and cook for 5 more minutes on medium heat.

Add the spring onions, the cinnamon stick, the tomato puree and the stock; season and cook for 8 hours on low heat before serving.

28. Slow cooked braised game

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Braised game[28]

If you want something different from your usual meat dish, try this braised game recipe.

Ingredients:

400 grammes (1 pound) of game meat, sliced

3 medium onions

3 cloves of garlic

6 bay leaves

30 grammes (1 oz) of dry porcini mushrooms (ceps)

200 grammes (7 oz) of chestnut mushrooms

A glass of red wine

20 grammes (1 tablespoon) of plain flour

A bunch of thyme

10 grammes (2 tablespoons) of dry sage

300 ml (half a pint) of beef stock

Salt and pepper

Serves 2

Preparation:

Cooking time: 6 hours

Soak the dry porcini mushrooms in lukewarm water.

Slice the Portobello mushrooms.

Peel and crush the garlic.

Chop the thyme finely.

Peel and chop the onions coarsely.

Put the garlic, the bay leaves, the porcini mushrooms (with their water), and the onion in your crock pot, slow cooker or sauce pan.

Add the extra virgin olive oil and sauté for 3 minutes.

Add the game meat and the wine; stir and cook for another 5 minutes on medium heat.

Dust the flour on top.

Add the beef stock, the thyme, the sage and season.

Put the lid on and cook on low heat for 6 hours.

Five minutes before serving, chop the parsley and add it to the braised beef.

29. Slow cooked cod and onion

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Cod and onion[29]

Cod has a very meaty texture and flavour, and it can be a very healthy substitute for meat; this dish is very rich in flavour and it is traditional of the most romantic city in the world, Venice.

Ingredients:

400 grammes (1 pound) of cod, boned, scaled and peeled

6 large onions

5 garlic cloves

200 grammes (7 oz) of chopped tomatoes

2.5 grammes (1/2 a teaspoon) of sugar

120 grammes (4 oz) of pitted black olives

10 grammes (2 tablespoons) of dry oregano

12 basil leaves

40 ml (2 tablespoons) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 5 hours

Cut the cod into small pieces.

Peel and chop the onions finely.

Peel and crush the garlic.

Put the olive oil, the onion and the garlic into your crock pot, slow cooker or saucepan.

Add the onion and garlic and cook on medium heat for 5 minutes.

In the meantime, mix the chopped tomatoes, the basil, the olives and the oregano in a bowl; season and add half a teaspoon of sugar.

Add the cod and the chopped tomatoes to the onion and garlic and stir.

Put the lid on and slow cook on low heat for 5 hours before serving.

30. Slow cooked chicken and mushroom

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Chicken and mushrooms[30]

Here is yet another way you can cook chicken with a recipe which is full of flavour and low in fat.

Ingredients:

400 grammes (1 pound) of chicken breast

200 grammes (7 oz) of chestnut mushrooms

120 grammes (4 oz) of garden peas, drained

A glass of white wine

A glass of milk

A red chilli pepper

20 grammes (a tablespoon) of plain flour

10 grammes (2 teaspoons) of dry sage

3 cloves of garlic

300 ml (half a pint) of chicken stock

20 ml (a tablespoon) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 6 hours

Cut the chicken into small bite size pieces.

Peel and crush the onion.

Slice the mushrooms.

Cut the chilli pepper in the middle, remove the seeds and chop it finely.

Put the olive oil into your crock pot, slow cooker or saucepan.

Add the garlic and chilli pepper to the oil and cook for 1 to 2 minutes on medium heat.

Add the chicken and the wine and cook for 5 more minutes on medium heat.

Add the flour and coat the chicken.

Add the milk, the stock, the mushrooms and the sage.

Season and put the lid on.

Cook for 6 hours on low heat before serving.

31. Slow cooked meat loaf and herbs

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Meat loaf and herbs[31]

If you like your meat loaf, try slow cooking it and adding the herbs in this recipe, and it will be much more flavoursome and healthy at the same time.

Ingredients:

300 grammes (10 oz) of lean minced meat

120 grammes (4 oz) of bacon

60 grammes (2 oz) of lamb liver

A red chilli pepper

3 cloves of garlic

A medium egg

A bunch of spring onions

A bunch of chives

20 grammes (a tablespoon) of herbs de Provence

Salt and pepper

Serves 2

Preparation:

Cooking time: 7 hours

Cut the bacon into squares (1 inch or 2.5 cm in size).

Peel the garlic.

Cut the chilli in the middle and remove the seeds.

Chop the chives and spring onions coarsely.

Put the chives, the spring onions, the herbs de Provence, the garlic, the chilli, the liver the bacon and the egg in a food processor.

Season and whizz until you have a coarse texture.

Add the minced meat and mix well.

Grease your crock pot, slow cooker or saucepan, then put the meat in it.

Cook on low heat for 7 hours before serving.

32. Slow cooked minty lamb leg

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Minty lamb leg[32]

We all know that lamb and mint go perfectly well together; try this slow cooked recipe and you will get the most tender and delicious lamb you have ever tasted.

Ingredients:

2 small lamb legs

A large bunch of mint

300 ml (10 oz) of chicken stock

2 red chilli peppers

10 grammes (2 teaspoons) of dry oregano

4 cloves of garlic

A dash of tomato puree

10 grammes (2 teaspoons) of dry sage

10 grammes (2 teaspoons) of dry thyme

8 bay leaves

20 ml (a tablespoon) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 9 hours

Peel and chop the garlic.

Cut the chilli peppers in the middle and remove the seeds.

Chop the chilli peppers finely.

Put the chilli peppers, the dry sage, the dry thyme, the dry oregano, the dry sage and the garlic in your crock pot, slow cooker or saucepan.

Add the oil, mix and cook for 3 minutes on medium heat.

In the meantime, chop the mint coarsely.

Add the legs of lamb a dash of tomato purée.

Coat the lamb and cook for 5 more minutes on medium heat.

Add the mint and the stock and cook for 9 hours on low heat before serving.

33. Slow cooked cottage pie

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Cottage pie[33]

What is better on a cold winter night than a slow cooked traditional dish? Here is how you can slow cook a delicious cottage pie.

Ingredients:

300 grammes (10 oz) of minced beef

An onion

A carrot

A celery stick

A clove of garlic

a small bunch of thyme

A glass of red wine

300 ml (half a pint) of beef stock

A dash of tomato puree

20 ml (a tablespoon) of Worcestershire sauce

400 grammes (1 pound) of potatoes

60 ml (2 oz) of milk

10 grammes (2 teaspoons) of butter

20 ml (a tablespoon) of extra virgin olive oil

90 grammes (3 oz) of hard cheese, preferably cheddar

Salt and pepper

Serves 2

Preparation:

Cooking time: 5 hours

Peel and boil the potatoes for 20 minutes, in the meantime:

Peel and crush the garlic.

Peel and chop the onion very finely.

Peel and chop the carrot very finely.

Chop the celery very finely.

Put the olive oil in your crock pot, slow cooker or sauce pan and add the carrot, the onion, the celery and the garlic.

Cook on medium heat for 5 minutes.

Add the meat, the wine and the Worcestershire sauce and cook for 5 more minutes on medium heat stirring regularly.

Add the stock and turn the heat to low.

Allow the stock to reduce to 1/3 before preparing the mash.

Drain the potatoes, mash them and stir in the butter and milk, then season with salt.

Cover the meat with the mash then grate the cheese on top.

Cook for 5 hours on low heat before serving.

34. Slow cooked spicy brisket

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Spicy brisket[34]

We said that slow cooking is an excellent way of enjoying cheaper cuts of meat; brisket is a wonderful cut of meat, full of flavour and lean, and it can only be prepared by slow cooking it.

Ingredients:

400 grammes (1 pound) of brisket

200 grammes (7 oz) of baby onions

200 grammes (7 oz) of new potatoes

120 grammes (4 oz) of garden peas

A large bunch of thyme

A bunch of chives

10 grammes (2 teaspoons) of dry sage

10 grammes (2 teaspoons) of dry rosemary

2 chilli peppers

A glass of red wine

300 ml (half a pint) of beef stock

Salt and pepper

Serves 2

Preparation:

Cooking time: 9 hours

Peel the potatoes and cut them into small cubes (1 cm or ½ inch in size).

Cut the chilli pepper in the middle, remove the seeds and chop it finely.

Chop the chives finely.

Chop the thyme finely.

Put the chives, the thyme, the sage, the rosemary, the wine and the brisket in your crock pot, slow cooker or saucepan.

Cook on medium heat for 10 minutes.

Add the potatoes, the baby onions and the garden peas.

Add the stock, season and put the lid on.

Cook on low heat for 9 hours before serving.

35. Slow cooked rabbit stew

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Rabbit stew[35]

Rabbit is extremely lean and one of the most delicious meats available; if you have the chance to find rabbit in your local store or at a farmers’ market you really have to try this mouth watering slow cooked rabbit stew.

Ingredients:

A small rabbit, cut into pieces

A stalk of celery

2 large shallots

A small carrot

4 cloves of garlic

A red chilli pepper

200 grammes (7 oz) of chestnut mushrooms

200 grammes (7 oz) of new potatoes

A glass of white wine

A bunch of thyme

120 ml (4 oz) of milk

20 grammes (a tablespoon) of plain flour

400 ml (13 oz) of chicken stock

12 bay leaves

20 grammes (a tablespoon) of Dijon mustard

20 ml (a tablespoon) of extra virgin olive oil

Salt and pepper

Serves 2

Preparation:

Cooking time: 7 hours

Peel and cut the carrot very finely.

Chop the celery very finely.

Peel and chop the shallots finely.

Peel and crush the garlic.

Slice the mushrooms.

Peel and cut the new potatoes into small cubes (1 inch or 2.5 cm in size).

Cut the chilli in the middle, remove the seeds and chop it thinly.

Put the chilli, the garlic, the shallot, the carrot, the celery and the oil on your crock pot, slow cooker or in your saucepan.

Cook on medium heat for 10 minutes stirring regularly.

Add the rabbit, the mustard and the wine.

Cook for 5 more minutes on medium heat.

Sprinkle the flour on top and coat the rabbit.

Add the milk and cook for 2 more minutes.

Add the stock, the bay leaves, the thyme, the mushrooms and the potatoes.

Season, put the lid on and cook on low heat for 7 hours before serving.