Sunday, March 27, 2016

Slow Cooker Duck

I have had a frozen duck in the freezer and it seemed it was time to cook it.



Start with placing rolls of aluminium foil in the base of the slow cooker, or a trivet if you have one. It will shed lots of fat.

Add to this some carrots, onion and celery. Don't worry about neatness you won't be eating them

Now cut the duck into pieces, much easier now than when it is hot.

Place the duck pieces on the foil and vegetables.

Cover with the juice of one lemon.

Season with dried basil, chilli power, salt and pepper.

Cook on low for 6 hours or until cooked.

Meanwhile bake some potatos and for the last 20 minutes brown the duck pieces.

Serve with gravy.

Saturday, February 6, 2016

Korean Beef - Slow Cooker


Ingredients
  • 1 cup beef stock
  • 1/2 cup light soy sauce
  • 1/2 cup brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 diced onion
  • 800 gms diced steak (round)
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 2 green onions, thinly sliced
Instructions
  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
  • Place beef and onion into a slow cooker. Stir in mixture until well combined.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

Saturday, January 30, 2016

Cauliflower Mash and Portabello Mushroom

This is a vegan recipe sourced from:
http://www.ordinaryvegan.net/grilled-portobello/

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Ingredients
Grilled Mushrooms
  • 2 large Portbello Mushrooms
  • Sprinkle of salt & ground black pepper
  • 1 teaspoon of extra-virgin olive oil
Cauliflower Mash
  • 1 medium head of cauliflower, trimmed and cut into small florets
  • 1 teaspoon of extra-virgin olive oil
  • 1/2 cup vegetable broth
  • salt & ground black pepper (or more or less to taste)
  • nutmeg (or more to taste)
  • sprinkle of cayenne pepper (optional - it definitely adds some heat)
  • handful of your favorite fresh herbs (optional)
Instructions

  1. Heat oven to 200 c. Toss cauliflower with olive oil. Sprinkle a little salt & ground black pepper over top. Place cauliflower florets on a baking sheet lined with parchment paper or aluminum foil. Bake until golden and tender, about 30 minutes. Transfer to a food processor.
  2. Add half the vegetable broth, salt & ground black pepper, nutmeg and cayenne pepper (if using). (you can add your favorite herbs now too)
  3. Purée until smooth adding a little more vegetable broth if needed. It should have a mashed potato consistency. You can also add a tablespoon or two of vegan butter for richness.
  4. Meanwhile, clean mushrooms and remove stems. Reserve stems for another use or for the mushroom gravy. Brush the mushrooms with the olive oil. Season with salt and ground black pepper.
  5. Place the Portobellos stem side up on a baking tray. They should be soft and juicy . Slice and serve immediately over hot cauliflower mash.