Chicken Chilli Slow Cooker Style

My version of chilli using chicken instead of beef, because... why not?

In your slow cooker:

2 sliced brown onions
2 sliced red peppers
3 celery ribs sliced
1 diced tomato
500gms of chicken mince
6 chicken drumsticks

400gms of three bean mix
400gms kidney beans
400gms condensed Chicken Soup
1 jar jalepeno peppers

2 tbs chilli powder
2 tbs coriander/cumin mix
2 tbs tomato paste
Water to cover

Cook on low for 8 hours

After 6 hours add 1 cup of quinoa

khalari style Eggplant Curry - Low fat/vegetarian

This is a curry that goes well with weight loss and vegetarians.

Begin by cutting 4 eggplants into cubes, spray with cooking oil and oven bake
Cut 2 brown onions and two red capsicum into slices and oven bake
I placed 2 trays in the oven at 180c until browned

In a saucepan bring to a light boil a little water and vegetable stock (I used vegeta)

Add the spice mix and boil lightly until fragrant
Combine the cooked vegetables and coat with the curry paste
Add the sauce mix and slowly simmer until done.
Note that the sauce will thicken and so water will need to be added.

Spice Mix:
2 tsp each
Cumin
Coriander
Chilli
Fenegreek
Garam Masala
Tumeric
Diced garlic

Sauce Mix:
300 mls no fat Greek yogurt
600mls water
3 tbs besan flour
Whisked till it forms a gravy (adjust ingredients as necessary)

Bacon, Smoked Sausage Pasta Sauce

I have many things in my freezer and hating waste I am determined to use them and create something nice. In this case I had some frozen bacon, I just never got to use it so I popped it in the freezer. I also had some Japanese style sausages (purchased for a reason I cannot recall).



In my slow cooker I created a layer of:

1 Diced brown onion
3 sliced celery ribs
2 crushed chopped garlic cloves
2 finely chopped carrots
1 thinly sliced red capsicum

To this I adeded while frozen
My bacon roughly chopped
My sausages whole (broken into individual sausages)

For the sauce I added:
1 tin tomatos
1 tin beans (cannolini)
1 jar pasta sauce
Approx 3 cups red wine

Cooked on low for 6 hours (was ready in 3)

Serve with pasta and cheese (I also add some hot sauce)

Needless to say the spirit of the dish lets you add ingredients you need to cook rather than bin. Tasted really great and left that sense of accomplishment you get when you use rather than throw out food.

Mushroom Onion Korma

I have adapted this recipe from:
http://www.meatfreemondays.com/recipe/creamy-mushroom-onion-korma-cashew-nuts/

It was origially vegan, if you want it to remain vegan swap out the cream for a vegan alternative.

Ingredients

• 4 medium onions, sliced
• 150 g mushrooms, sliced
• 50 g sultanas
• 40 g roasted cashew nuts
• 50 g Patak’s Original Korma Curry Paste (use this or any other animal-free brand, available from your local supermarket)
• 400gms coconut cream
• 150 ml cream 

Method

Heat some vegetable oil
 Add the onions.
Once the onions are browned, add the sultanas and cashew nuts.
Add the creamed coconut and water and stir well.
Add the sliced mushrooms.
Once the water has reduced by a quarter, add the curry paste and continue to cook.  Now turn down the heat and simmer for 15 minutes.
Remove from the heat and add the cream.  Stir in well and serve immediately.

Slow Cooked Wild Leg of Goat

Using my slow cooker

On the base of the cooker add:
2 roughly chopped onions
2 sliced carrots
4 potatos cut into quaters
3 diced tomatoes
Place the leg of goat on top of the vege
Season with salt and pepper

Add
400gms cannolini beans
400 gms of red kidney beans
1 can of crushed tomatoes

3 sprigs of rosemary and a little more seasoning

Cook for 8 hours on low

My Fish Curry

This is my take on an Asian style curry.

Paste:
Blend
4 long green chillis
3 red birdseye chillis
2 brown onions
4 garlic cloves
A generous handful of cashews
2 teaspoons of lemon juice
2 tablespoons of belecharan (shrimp paste)
A handful of fresh coriander including roots and stems

Fry the paste in a plain oil (2 tbs)
Add 400mls cocunt cream

I added 500gms of cubed white fish ( any fish or seafood will do)
4 cubed par boiled potatoes
2 tsp palm sugar

Simmer and serve with rice, garnish with coriander and nuts

Chicken kapitan

Chicken kapitan with fragrant rice

I am  not sure where I found this recipe but I cooked it and served not with the fragrant rice but with a mixture of Jasmine and Red Rice.

Ingredients

For chicken kapitan

90ml vegetable oil

300g spice paste (see below)

400ml coconut cream

2 small stalks lemongrass hearts, finely sliced into thin rounds

1 kg chicken thigh fillets, each cut into 6 pieces

400ml coconut milk

1/4 cup light palm sugar

40ml lime juice

sea salt

For spice paste

3/4 tbsp Belachan (Malaysian shrimp paste)

2 medium dried red chillies, deseeded and soaked in warm water

4 medium fresh long red chillies, deseeded

6 red shallots, chopped

4 garlic cloves, chopped

1/4 cup cahsew nuts, chopped

1/4 tsp turmeric powder
For fragrant rice

400g cooked long grain white rice, cold

40ml vegetable oil

1/2 medium red onion, finely sliced

2 long green shallots, cut into 4cm lengths

2 medium fresh long red chillies, deseeded and sliced

2 tsp peeled ginger, finely diced

2 garlic cloves, finely chopped

30ml Shaoxing (Chinese cooking wine)

50ml yellow bean soy sauce

1 tbsp caster sugar

Method

Preheat the oven to 180°C.
For the spice paste
Place the shrimp paste in a small pan and roast in the oven for about 10 minutes until fragrant. Allow to cool.
Place all other spice paste ingredients, along with the shrimp paste, into a blender and blend to a fine paste.
For the curry
Heat oil in a wok, add the spice paste and fry until fragrant, stirring frequently for about 12 minutes, taking care not to burn it. Add half the coconut cream and the lemongrass, and stir-fry until the cream separates.
Add the chicken thigh fillets and fry for about 6 minutes until well coated with the spice paste. Add the coconut milk and palm sugar, bring to the boil, then simmer gently for about 20 minutes until the chicken is cooked through.
Add the lime juice and remaining coconut cream, and season to taste.
For the rice
Heat a wok or large non-stick frying pan over a high heat until it is hot. Add oil and when it is very hot, add the onions and green shallots, and fry for 1 minute. Add the chilli, and fry for 30 seconds. Add ginger and garlic, fry for 30 seconds. Add rice and stir-fry, mixing thoroughly and breaking up any clumps of rice. Add the Shaoxing, soy and sugar.
Continue to stir-fry until seasoning is totally mixed through and rice has no clumps.

HOT TIPS
You should be able to find Belachan shrimp paste in most good grocery stores.
This is also a great curry for seafood, so cook the paste, add the seasoning and coconut and cook for about 10 minutes, then add prawns, fish, scallops - whatever you like. Just be sure to cook the seafood gently.

Lobsters are cheaper in December and make the best kapitan curry going!