Lancashire Hotpot

MUNCH RATING: 5/5

This is such a simple dish with few ingredients, but it tastes absolutely amazing. The lamb is meltingly tender and the carrots and onions give a lovely sweetness to the gravy. I can’t take the credit for the original recipe as it’s James Martins’, but I have made it a bit healthier by not using dripping and I left out the kidneys as I don’t like them! The recipe I’ve written is basically half the original, as I only wanted to cook for 2 people.

I’ve made this a couple of times and I really recommend using a mandolin slicer to cut the potatoes so that they are really thin and cook evenly.

I started off the cooking in a large saucepan and then transferred everything to an ovenproof dish, but ideally you want to use a flameproof casserole dish to retain all the flavours.

• Serves: 2
• Oven temperature: Gas mark 3/325°F/170°C
• You will need: a shallow flame & ovenproof dish

Ingredients:

• 1 Tablespoon vegetable oil
• 450g stewing lamb, cut into large chunks (I used shoulder)
• 1 medium onions, chopped
• 2 carrots, peeled and sliced
• 1 Tablespoon plain flour
• 1 tsp Worcestershire sauce
• 250ml lamb or chicken stock
• 1 bay leaf
• 400g potatoes, peeled and thinly sliced
• 25g melted butter

Directions:

1. Heat oven to Gas mark 3/325°F/170°C. Heat the tablespoon of oil in a flameproof casserole dish or in a large saucepan. Add the lamb and brown (if cooking a large amount then do this in batches), then put onto a plate and set aside.
2. Fry the onions and carrots in the pan with until golden. Add some salt and pepper at this point. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the lamb and bay leaf, then turn off the heat. If you’ve used a saucepan then put the stew mixture into an ovenproof dish, then arrange the sliced potatoes on top of the meat, then drizzle with the melted butter. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
3. Remove the lid, brush the potatoes with a little more melted butter, then turn the oven up to maximum heat to brown the potatoes (could take up to 30 mins), or finish under the grill for 5-8 mins until brown.

Rick Stein’s Rabbit Stifado

MUNCH RATING: 1/5

I knew I wanted to make a stew with the rabbit I bought from the Farmer’s Market in Epsom last Sunday, but as I’d never eaten or cooked it before I looked for some guidance. Even though I don’t like Rick Stein, I decided to have a flick through his Mediterranean Escapes book, which has been sitting unused on the bookcase since Steve’s Mum bought it last year. I spotted a recipe for Rabbit Stifado and thought it would be perfect because I had a packet of stifado herb and spice mixture that Steve’s sister brought me back from Halkidiki.

The herb mixture contained:

• thyme
• cinnamon
• nutmeg
• bay leaves
• black peppercorns
• allspice

So I just replaced all of the spices in Rick’s recipe with about a third of my packet and the flavour of the sauce tasted authentically Greek. But the rabbit itself was a huge disappointment. It was really tough and dry and lacked flavour. What a waste of a fiver! I was a bit dubious about the short cooking time of the recipe and I REALLY regretted not cooking this in my Tefal slow cooker! The sauce was also very watery, so I added some cornflour at the end to thicken.

I served the stew with rice and potatoes as that’s what was served to us in the restaurants we visited in Greece. I sautéed the potatoes with garlic and rosemary and they were the best part of the meal!

So now I have even more reasons to not like Rick Stein! Here’s Rick’s recipe if you want to make the mistake of making it!

• Serves: 4
• Cooking time: 55 minutes

Ingredients:

• 1 large rabbit, weighing about 1.5kg, jointed
• 6 allspice berries
• ½ teaspoon black peppercorns
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon flour
• 5 garlic cloves
• 50ml red wine vinegar
• 600ml red wine (I used Merlot Pinot Grigio)
• 400g chopped tomatoes
• 5cm piece cinnamon stick
• 6 cloves
• 2 fresh bay leaves
• 50g currants (I left these out as I’ve never had stifado with them in!)
• 15g butter
• 450g small pickling onions or shallots*
• ½ teaspoon sugar
• salt and pepper

Directions:

1. Season all the rabbit pieces with salt and pepper.
2. Grind the allspice berries and black peppercorns into a powder.
3. Heat the olive oil in a flameproof casserole. Dust the rabbit in the flour and knock off but reserve the excess. Add half the rabbit pieces to the casserole and fry over a medium-high heat until nicely browned on both sides. Remove to a plate and repeat with the rest of the rabbit.
4. Return all the rabbit to the pan with the garlic and the remaining flour and cook for 1 minute.
5. Pour over the vinegar and leave it to bubble for a minute or two, then add the red wine, tomatoes, ground spices, cinnamon, cloves, bay leaves, currants, 1 teaspoon salt and some freshly ground black pepper. Bring to the boil, part-cover and simmer for 55 minutes or until the rabbit is very tender and the sauce has reduced.
6. Meanwhile, melt the butter in a medium-sized pan, add the pickling onions or shallots and the sugar and fry, shaking the pan now and then, until they are richly golden all over. Then add 2 Tablespoons water, cover and cook gently for 10 minutes until tender. Uncover, raise the heat and cook more rapidly for a minute or two, shaking the pan until the onions are covered in a shiny glaze. Season with a little salt and pepper and set aside.
7. When the rabbit has had the required cooking time, stir in the caramelised onions and simmer for a further 5 minutes.

* I bought a packet of baby onions and to make it easier to peel them, I blanched them in boiling water for about 1 minute, so the skins came away more easily.

Beef and Ale Stew

MUNCH RATING: 5/5

This is a really tasty stew and I made a huge batch of it so I could freeze some portions. It tastes even better the next day/reheated.
Next time I’ll try cooking it in my slow cooker.

• Serves: 4-6
• You will need: a large ovenproof casserole dish
• Oven temperature: Gas mark 3/325°F/170°C
• Prep time: 30 minutes
• Cook time: 2 - 2½ hours

Ingredients:

• 1.3kg (3lb) braising steak (chuck & blade) or beef brisket, cut into large cubes
• 50g (2oz) butter
• 1 Tablespoon oil
• 3 large onions, sliced
• 4 cloves garlic, crushed
• salt and pepper
• 2 level Tablespoons flour
• 1 level Tablespoon soft brown sugar
• 300ml (½ pint) beef stock
• 450ml (¾ pint) brown ale (such as Newcastle Brown Ale)
• 1 Tablespoon wine vinegar
• bouquet garnis (parsley stalks and tarragon wrapped in a bay leaf)
• 2 bay leaves

Directions:

1. Preheat oven to Gas mark 3/325°F/170°C.
2. Melt the butter in a heavy based pan and add the oil.
3. Fry the beef quickly on all sides, in batches. Remove from the pan and set aside.
4. Reduce the heat and add the onions and garlic, cook until golden brown.
5. Push the onions to one side, then add the flour and sugar and cook to colour the roux.
6. Return the beef to the pan, then stir in the stock a little bit at a time. Add the vinegar and brown ale and bring to the boil.
7. Add the bouquet garni and bay leaves and season with salt and pepper.
8. Cover with damp greaseproof paper and a lid and cook in the oven for 2-2½ hours.

COOK’S NOTES:

• This stew is great with added carrots too as they become really sweet and tender. I cut them into 1 inch triangular wedge chunks and add them after the onions have become golden brown.

Butter Chicken Curry

MUNCH RATING: 3/5

When I first got my Tefal 4-in-1 I was desperate to find some decent slow cooker recipes and this is one I found on a forum. I’ve never had Butter Chicken in an Indian restaurant or as a takeaway, but the ingredients sounded nice and it was a simple recipe to follow.

This was the first time I’ve cooked chicken in the slow cooker and it was amazingly tender! We did enjoy the curry, but we couldn’t taste the butter so I would leave it out next time to save on calories! I would also increase the amount of spices as it needed a bit more flavour and chilli!

• Serves: 2 generously
• Cooking time: 4-5 hours

Ingredients:

• 500g chicken thigh fillets, quartered
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tablespoons butter
• 2 teaspoon garam masala
• 1 teaspoon sweet paprika
• 2 tsp ground coriander
• 1 teaspoon finely chopped ginger (or ½ tsp ground)
• ¼ teaspoon chilli powder
• 1 cinnamon stick (or 1 tsp ground)
• 6 cardamom pods, bruised (or 1-2 tsp seeds or ground – I left these out)
• 2 Tablespoons tomato paste
• 400g tin tomatoes
• 1 Tablespoons sugar (I used honey)
• Salt and pepper
• ½ cup cream, plus extra if desired

Directions:

1. Heat a little oil in a large frying pan and brown chicken. Transfer to preheating slow cooker.
2. Add the onion and garlic to the pan, frying gently until the onion is softened.
3. Add butter and spices, and continue frying gently until spices are fragrant.
4. Add tomato paste, tomatoes, sugar, salt and pepper and increase heat to med - med/high. Simmer for a few minutes, stirring until mixture has thickened.
5. Add cream and stir well to combine.
6. Remove from heat and pour into slow cooker, stirring to distribute the sauce evenly. Replace lid and slow cook for ½ hour on high (if using traditional slow cooker), then about 3-5 hours on low, stirring occasionally.
7. Remove cardamom and cinnamon stick. Add extra cream or yoghurt to taste.

Chinese Spare Ribs

MUNCH RATING: 4/5

I slow cooked these spare ribs in my Tefal 4-in-1 for about 6 hours and then finished them in the oven to make them slightly charred for an improved flavour and appearance. They were wonderfully tender and the meat just fell off the bone!

For the marinade I used the same recipe that I use for Hoi-Sin Pork.

• Prep time: 10 minutes
• Marinade time: a few hours or ideally overnight
• Cooking time: slow cook 4-6 hours then 20 mins in oven 

Ingredients:

• 2 packs pork spare ribs (about 12 ribs)
• 3 tbsp hoi-sin sauce
• 3 tbsp brown sugar
• 3 tbsp water
• 1 tbsp (dark) soy sauce
• 1 tbsp sesame oil
• ½ tsp Chinese five-spice powder
• 1 to 2 tablespoons honey 

Directions:

1. Put the pork ribs in a plastic zip-lock freezer bag and then add all the marinade ingredients. Seal the bag and massage the meat so that it is fully and evenly coated. Alternatively, put the pork ribs and marinade ingredients into a large flat dish and cover with cling film. Leave them in the fridge for a few hours or ideally overnight.
2. Put the pork ribs and the marinade into the slow cooker and cook (on low) for 4-6 hours until the meat is tender.
3. Preheat the oven to Gas mark 4/350°F/180°C. Put the ribs into a baking tray and pour over about a third of the marinade from the slow cooker. Drizzle over 1 to 2 tablespoons of honey and roast in the oven for about 20 minutes.
4. Meanwhile put the rest of the marinade into a small saucepan and boil until it is thick and syrupy. Strain the marinade into a small serving bowl and then serve with the ribs as a dipping sauce.

Slow cooked Lamb Korma Curry

MUNCH RATING:3/5

 

I’ve been using my Tefal 4-in-1 to slow cook quite a few dishes and so far they’ve all been successful! For this lamb korma I used 1 packet of frozen casserole lamb which comes cut in 1 inch cubes and it’s really handy as you can cook from frozen.

 

I’d read that some people worry about using milk or coconut milk in their slow cookers, as they worry it will boil over. I didn’t have any problems using coconut milk in this recipe, but it’s probably because the Tefal 4-in-1 has such a large, deep bowl.

 

I used the Tefal 4-in-1 to cook my rice as well, so I had to transfer the curry to a pan, but this allowed me to thicken the sauce and finish cooking the potatoes.

 

Steve and I managed to eat all of this between us (because we’re extremely greedy, but we did feel ill afterwards!), but the amount of sauce would serve 4 people and you can double up the amount of lamb and potatoes for healthy appetites.

• Tefal 4-in-1 Slow Cook: 6 hours
• Tefal 4-in-1 Rice Cook: 20 minutes

 

Ingredients:

• 500g/1lb casserole lamb, cubed
• 1 onion, peeled and chopped
• 4 tablespoons (about ½ jar) korma paste (I used Pataks)
• 1 400ml can coconut milk
• 8 small potatoes (about the size of plums), peeled

 

Directions:

1. In a large pan brown the lamb in a little bit of oil – you will probably need to do this in batches. Once brown put the lamb into the slow cooker (at this stage I switch my slow cooker on to warm it up and set it for 5 hours).
2. Add the onion to the pan and sauté until golden brown, then put the onion into the slow cooker.
3. Put the korma paste into the pan and gently fry for about 1 minute until the paste smells fragrant. Add the coconut milk and stir it into the paste until you get a nice smooth sauce. Bring it to the boil and then pour it into the slow cooker. Stir the sauce into the lamb and onions so that they are evenly coated.
4. Close the lid and check you have the slow cooker set for 5 hours cooking time.
5. Once 5 hours have passed, add the potatoes and cook for another 1 hour.
6. After 6 hours cooking, the lamb should be soft and tender. Transfer the curry to a large pan, cover and simmer for 10 minutes until the potatoes are tender. Then remove the lid and simmer for another 10 minutes to allow the sauce to thicken.
7. Meanwhile cook the rice, which should take about 20 minutes.

Chinese style braised beef

MUNCH RATING: 3/5

This recipe is from BBC Good Food and I cooked it in my Tefal 4-in-1 rice cooker for 6 hours, but I have written the original recipe here.
The beef was incredibly tender, although we weren’t that keen on the Chinese Five Spice flavour, so would leave it out next time.

• Serves: 6

Ingredients:

• 3-4 tbsp olive oil
• 6 garlic cloves, thinly sliced
• goodthumb-size piece fresh root ginger, peeled and shredded
• 1 bunch spring onions, sliced
• 1 red chilli, deseeded and thinly sliced
• 1½ kg braising beef, cut into large pieces
• 2 tbsp plain flour, well seasoned
• 1 tsp Chinese five-spice powder
• 2 star anise (optional)
• 2 tsp light muscovado sugar (or use whatever you've got)
• 3 tbsp Chinese cooking wine or dry sherry
• 3 tbsp dark soy sauce , plus more to serve
• 500ml beef stock (I used Knorr Touch of Taste vegetable stock)
• steamed bok choi and steamed basmati rice, to serve 

Directions:

1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
2. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
3. Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Italian Oxtail Stew

MUNCH RATING: 4/5

I haven’t eaten oxtail in years, but I remember my parents cooking it and the meat being really delicious. I cooked this Italian style stew in my Tefal 4-in-1 and it was really nice.

• Serves: 4-6 
• Cooking time: 9 hours 

Ingredients:

• 3 Tablespoons plain flour
• Salt and pepper
• 1.5kg/3lb 5oz oxtail pieces
• 1 Tablespoon oil
• 1 onion, thinly sliced
• 4 garlic cloves
• 1 Tablespoon white wine vinegar mixed with 150 ml water (or the equivalent amount of red or white wine would be good)
• 2 x 400g/14oz tin chopped tomatoes
• 1 beef OXO cube 

Directions:

1. Put the flour on a plate and season with salt and pepper.
2. Roll the oxtail pieces in the seasoned flour and shake off the excess.
3. Heat the oil in a large pan, then fry the oxtail pieces until brown all over. You will probably need to do this in batches. Set the browned oxtail aside.
4. In the same pan, fry the onions and garlic until the are just starting to soften and colour.
5. Add the white wine vinegar and the water and rapidly boil until it has reduced by half.
6. Add the tinned tomatoes and bring to the boil.
7. Crumble in the OXO cube.
8. Pour everything into the slow cooker and cook for at least 9 hours for tender meat (this is the maximum time you can set the Tefal to slow cook), but anything up to 12-15 hours would be even better.

COOK'S NOTES:

• Ideally I would cook this in advance and allow to cool so I could skim off the excess fat as oxtail is quite fatty and then reheat to serve. 
• Oven Cook: You can also cook this in the oven in a covered casserole dish for 5-6 hours on Gas mark 2/300°F/150°C/very low.