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Slow Cooker Vietnamese Chicken Curry

This Vietnamese chicken curry is my favourite chicken curry and adding sweet potato the slow cooking will help thicken the soup naturally

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Equipment

• 1 Slow cooker

Ingredients

• 3 brown onions - diced
• 1 kg boneless and skinless chicken thighs, cut into chunky pieces
• 4 tbsps of your favour curry powder plus half a jar of Rendang Curry sauce
• 4 lemongrass, white parts only, cut into 4-inch strips, pounded
• 8 large carrots, peeled and cut into chunks
• 5 medium sized white washed potatoes, peeled and cut into chunks
• 2 largish orange sweet potatoes peeled and cut into chunks
• 3 heaped teaspoons of minced garlic
• 2 heaped teaspoons of minced ginger
• 2 litres or 8 cups chicken broth (home made broth if you have it)
• 1 cup coconut cream (optional)
• Crunchy bread rolls to serve

Instructions

• In your slow cooker throw in your onion, carrots and potatoes, garlic, ginger and lemon grass.
• Add your chunky chicken thigh pieced
• Sprinkle the curry powder over the chicken and pour in the Rendang curry sauce
• Add the chicken broth and turn the heat to low and cook for 7.5 hours if adding coconut cream / 8 hours if you aren’t adding the coconut milk.
• Pour in your coconut cream and cook for another 30 minutes on slow.
• Ladle into deep bowls
• Serve with a crunchy bread roll or Basmati rice or both

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Rosemary & Garlic Roast Lamb

Course Main Course

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Servings 4

Ingredients

• 1.6 kg leg of lamb
• 3 cloves of garlic halved or quartered (depends on their size)
• 2 large sprigs of fresh rosemary leaves (remove the leaves from the stem)
• 1/4 cup olive oil
• 1 kg mixed potatoes (halved chat potatoes and sweet potatoes cut to around the same size)

Instructions

• Preheat oven to 200 degrees Celsius.
• Cut enough slits for the halved or quartered garlic cloves
• Press one piece of garlic and one rosemary leaf into each slit.
• Place the lamb in a large roasting pan and sprinkle evenly with the remaining rosemary leaves. Drizzle over 1 tablespoon of oil.
• Season with salt and pepper and roast in the oven for 15 minutes.
• Remove the pan from the oven and place the potato in a single layer around the lamb. Drizzle the remaining oil over the potato and season before returning to the oven to cook for 1 (one) hour for medium or until cooked to your liking.
• Use this time to steam some vegetable of your choice to go with your roast lamb and roast potatoes.
• Remove the lamb from the oven and transfer it to a plate and cover with foil and let it rest for 10 minutes.
• Turn the potatoes and return to the hot oven for another 10 minutes while the lamb rests. Remove from the oven and place in a bowl and cover with foil to keep warm.
• Make a gravy of choice using the juices in the roasting pan.
• Thickly slice the lamb, serve with roasted potatoes and mixed steam vegetables and gravy.
• ENJOY!

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Pea and Ham Soup

Made in the slow cooker

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Servings 6

Equipment

• 1 Slow cooker
• 1 Hand held blitzer

Ingredients

• 800 gram Ham hock
• 1 Brown onion chopped finely
• 2 Carrots, chopped
• 2 Celery sticks, chopped
• 250 grams Green split peas, rinsed and drained
• 10 cups Chicken stock or water or combined
• 1 bay leaf & few sprigs of thyme

Instructions

• Place the split peas on the bottom of your slow cooker
• Add the chopped carrots, celery and onion, bay leaf and thyme and ham hock
• Cover with the chicken stock / water or combined mix
• Cook on low for 6 - 8 hours or 4 - 6 hours on high
• Remove the ham hock and meat (some may fall off the bone). Put a side to pull apart / shred.
• Use the hand held blitzer to carefully blitz the soup contents until smooth or slightly chunky.
• Shred, pull apart or chop the meat from the ham hock and put it in the slow cooker and mix into the soup.
• Serve hot, with crusty bread rolls, toast or fresh bread.

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Baked Meatloaf

Course Main Course

Keyword meatloaf

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

• 2 eggs
• 3/4 cup milk
• 1/2 cup fine dry bread crumbs
• 1/3 cup finely chopped onion
• 1 carrot, grated finely
• 2 cloves garlic, minced
• 2 tbsp fresh parsley (snipped)
• 1/2 tsp ground sage (or fresh if preferred)
• salt & pepper season to taste
• 680 grams beef mince
• 1/4 cup tomato sauce or your favourite tomato based relish
• 2 tbsp brown sugar
• 1 tsp Dijon mustard
• 2 tsps Worcestershire sauce

Instructions

• 1. In a bowl combine the eggs and milk and lightly whisk together
• Stir in the bread crumbs, onion, grated carrot, garlic, parsley, sage, and seasoning (salt & pepper).
• Add minced beef and mix well. Shape the mixture into desired shape and place in a parchment lined loaf tin.
• Bake the meatloaf uncovered in a 180 degree C for 50 minutes.
• Remove from oven and spoon off excess fat (if any)
• Combine tomato sauce / favourite relish, Worcestershire sauce, mustard and brown sugar together and spread over the hot meatloaf. Return to the oven for about 10 minutes.
• Remove from the oven, use the parchment paper to help lift the meatloaf out of the loaf tin and slice and serve with your favourite vegetables.

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