Submitted by Lewjam
For this I used a hob proof oven dish (Cast iron type) Although in the past I have used a frying pan and transferred to a stew pot (when I was a student and couldn’t afford cast iron pans!!)
This is great at the moment because pork is so cheap. I use shoulder of pork with the fat on, but you could be healthy and leave it off although it doesn’t give such a good flavour!
Ingredients:
- 1.5 kg pork shoulder with no bone, in one piece, skin off, fat left on
- 2 onions finely chopped
- 2 fresh red chillies, de-seeded and finely chopped (depends on strength of chillies and personal taste – needs a low background heat)
- 3 tablespoons mild smoked paprika
- 1 teaspoons ground caraway seeds
- half a teaspoons on fennel seeds
- a small bunch of fresh marjoram (if you have this is great, if not its not a disaster!)
- 6 peppers (this is equivalent to bell peppers, I used about 20 of my little red peppers this year!)
- 500g of fresh tomatoes stewed down + a squirt of tomato puree (or 1 x 400g tin of plum tomatoes)
- Splash a red wine
- Juice of half a lemon
To serve and make it extra special:
- 1 x small pot of soured cream
- zest of 1 lemon
- a small bunch of fresh flat-leaf parsley, chopped
Method:
- Score the fat of the pork, add salt and pepper and cook in a litle oil for about 10 mins. This will render out the gelatinous fat and give the pan some flavour.
- Remove the pork.
- Add the onion, chillies, paprika (both kinds), fennel seeds, caraway seeds and gently cook for 5-10 mins untill the onions are softening.
- Add the sliced peppers, I like to leave some in chunks as well as some finer and the tomatoes (you can use a tin of plum tomatoes if you don’t have fresh).
- Add the pork back to the pan and top up with water just to cover the pork. Add a splash of red wine and the juice of half a lemon.
- Cover and put in a preheated oven at 350/gas mark 4 and slow cook for ~3 hours. Give it a mix every hour and you know when its done because the meat will be falling to pieces.
- Shred the meat up, if it’s ready there should be no need for a knife just tear it apart with two forks into chunks.
To serve:
- Add parsley, lemon zest and sourced crème to a bowl and mix well.
- If serving right away, add to the pot and very gently sir in (like rasberry ripple ice cream!) right before serving.
- If freezing, freeze without the crème and add after reheating.
It’s best served with something granular like cous cous, rice or bulgar wheat!
Filed under Freezer Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 lb stewing steak
- 1 oz flour
- Salt and pepper
- 2 oz oil/fat
- 2 large onions (peeled and sliced)
- 1 or 2 cloves of garlic (peeled and crushed)
- 4 large ripe tomatoes (peeled and diced)
- 1 pint beef stock (or 2 or 3 oxo cubes)
- 1 teaspoon worcester sauce
- 4 oz carrots (peeled if necessary and finely diced)
- 4 oz peas (after podding)
- 3 oz long grain rice
Method:
- Mix the salt and pepper with the flour.
- Cut the meat into small pieces and coat with the spiced flour.
- Heat the oil in a large pan and lightly brown the sliced onions and crushed garlic and then add the meat. Brown slightly on each side.
- Add the skinned, chopped tomatoes, stock and worcester sauce.
- Cover and simmer for about 2 hours (adding the carrots after about 90 minutes) until the meat is nearly tender.
- Check that there is enough liquid (about 1 pint) and, if necessary, add additional stock or water.
- Add the peas and rice and cook for 20 to 30 minutes longer, stirring occasionally, until the mixture thickens and the rice is tender.
Serves 4 – Very filling. The “broth” can be mopped up with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe, Slow Cooking by
Ingredients:
- 8 oz dried haricot beans
- 1 medium onion
- 8 oz carrots
- 2 sticks of celery
- 4 oz sliced salami
- 4 oz sliced garlic sausage
- 1 lb ripe tomatoes
- Salt and pepper
- 1 or 2 bay leaves
Method:
- Soak the haricot beans in 1 pint of water, preferably overnight, drain and reserve the water.
- Put the beans into a deep pan. Bring the reserved water up to a pint with stock or water and pour over the beans. Bring to the boil and then cover, reduce the heat, and simmer for about an hour until the beans are just tender. Drain the beans.
- Pre-heat the oven to Gas Mark 4 (350°F/180°C).
- Peel and slice the onion, peel (if necessary) the carrot and slice thinly. Chop the celery sticks finely. Cut the salami and garlic sausage into halves. Peel and coarsely chop the tomatoes.
- In a lightly greased casserole dish, layer the haricot beans with the onions, carrots, salami and garlic sausage. Put the chopped tomatoes on top and pour over ¼ pint of water or stock. Sprinkle with salt and pepper and put the bay leaves on top.
- Cover and bake in the oven for about 1½ hours, stirring occasionally.
Serves 4 – Another one that is great with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Recipe, Slow Cooking by
Ingredients:
- 8 oz dried butter beans
- 4 oz bacon
- 1 medium onion
- 2 sticks of celery
- 8 oz tomatoes
- 1 tablespoon paprika
- 1 small lemon
- Salt and pepper
- 4 oz mushrooms
Method:
- Soak the butter beans in1 pint of water, preferably overnight.
- Drain the butter beans and reserve the water.
- Chop the bacon, peel and slice the onion, chop the celery sticks, peel the tomatoes and cut into quarters.
- In a large pan, with a lid, gently fry the bacon until the fat runs. Add the sliced onion and celery chunks and fry, stirring frequently, for about 3 minutes or until well browned. Stir in the paprika and cook for another minute and then add the tomatoes.
- Add water or stock to bring the reserved water up to 1 pint. Add to the pan along with the grated rind and juice of the lemon. Bring to the boil and add the butter beans. Season with salt and pepper.
- Cover and reduce the heat and simmer for about 2 hours until the beans are tender.
- Slice the mushrooms and add them to the pan. Re-cover and continue cooking for about 15 minutes until the mushrooms are cooked.
- Serve hot.
Serves 4 – Great with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 lb braising steak
- Oil
- 1 medium red onion
- 2 cloves garlic
- 2 medium red peppers
- 2 or 3 red chillies
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pint beef stock (oxo is fine)
- 8 oz canned tomatoes of 10 oz ripe tomatoes skinned and put through a blender
- 1 tablespoon tomato puree
- 6 oz canned red kidney beans or dry red kidney beans (these will need to be soaked in water overnight, drained, put in fresh water, brought to the boil and boiled vigorously for 10 minutes and then rinsed before adding to the dish)
- Salt
Method:
- Put about 2 tablespoons of oil into a large pan and heat.
- Dice the braising steak into ¾” cubes and then add to the pan (once hot) and brown the meat on all sides. Put aside but keep warm.
- Peel and chop the onion coarsely. Peel and crush the garlic. Finely chop the chillies (watch your eyes, the seeds can be left in). Core and quarter the peppers, remove the pith, and chop into ¾” pieces.
- Re-warm the oil, add the onions, garlic, red peppers and chillies and cook on a low heat for about 5 minutes. Add the cumin and paprika and cook for a further minute.
- Heat the stock and pour over the onions etc. Add the tomatoes, tomato puree and the meat and warm through.
- Pre-heat the oven to Gas Mark 3 (325°F/170°)
- Transfer from the pan to an ovenproof casserole, cover and cook slowly for about 2 hours until the meat is really tender.
Serves 4 – Great with some crusty bread to mop up the juices. If it’s still on the runny side when cooked, stir in some cornflour mixed with a little water, and continue cooking for another 10 minutes or so.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 rabbit
- Salt & Pepper
- 1½ pints water
- 1 onion
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
- 1 blade of mace
- 3 cloves
- 3 oz streaky bacon
- 1½ oz butter
- 1½ oz flour
- ½ pint full or semi skimmed milk
- Bacon Rolls
Method:
- Cut the rabbit into joints. Season with salt and pepper and lay in a casserole.
- Add the sliced onion, diced bacon, the water, and the parsley, thyme, bay leaf, mace and cloves tied in a piece of muslin.
- Cook in a covered casserole on a pre-heated low oven at Gas Mark 2 (300°F/150°C) for about 2 hours.
- Strain off the stock, removed the bag of herbs and keep the rabbit hot.
- Melt the butter in a pan, add the flour, blend it well and let it cook for a minute or two without colouring.
- Gradually pour in ½ pint stock, stirring constantly. Bring to the boil and cook for at least 3 minutes.
- Add the milk and re-heat with boiling.
- Pour the sauce over the rabbit and garnish with sprigs of parsley and bacon rolls.
Filed under Poultry and Game Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 rabbit
- 3 oz streaky bacon
- 1 onion
- 1 oz (28g) flour
- 1½ pints stock or water
- 3 cloves
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
- 1 blade of mace
- Salt & Pepper
Method:
- Prepare and cut the rabbit into joints.
- Dive the bacon and fry in a pan. Lift out and put into a casserole.
- Fry the rabbit in the bacon fat until well browned and then put with the bacon in the casserole.
- Add the flour to the fat remaining in the pan and let it cook to a good rich brown.
- Add the stock or water gradually, stirring all the time.
- Pour the sauce over the rabbit, add the sliced onion, salt and pepper and the cloves, parsley, thyme, bay leaf and mace tied in a piece of muslin.
- Cover the casserole and cook in a preheated oven at Gas Mark 2 (300°F/150°C) for about 2 hours until the rabbit is tender.
- Serve the meat piled on a hot dish and strain the sauce over it.
Filed under Poultry and Game Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 rabbit
- 8 oz (225 g) salt pork or fat bacon
- 1 teaspoonful chopped parsley
- Grated lemon rind
- Salt & Pepper
- ½ pint stock or water
- 9 oz (253 g) rough puff pastry
Method:
- Prepare and cut the rabbit into joints.
- Cut the pork or bacon into dice.
- Put alternative layers of rabiit and the pork mixed with the parsely, lemon juice and seasoning into a casserole. Pour in the stock.
- Cook in a pre-heated low oven at Gas Mark 2 (300°F/150°C) for about 2 hours until the rabbit is tender.
- When cold, transfer to a pie dish, cover with rough puff pastry and bake in a pre-heated hot oven at Gas Mark 7 (425°F/220°C) for about 45 minutes.
Serve with vegetables of your choice.
Filed under Poultry and Game Recipes, Recipe, Slow Cooking by
Submitted by noshed
Serves 4
Ingredients:
- About 6 slices of liver from the butchers (you get nice slices as opposed to the little slivers you get in supermarkets).
- 4 slices of smoked streaky bacon.
- 3 or 4 large tomatoes.
- 2 or 3 medium onions.
Method:
- Chop onions and fry gently with bacon until golden.
- Put in slow cooker.
- Coat liver slices with seasoned (white pepper) flour and fry, just for a minute each side. (Any longer risks a leathery result).
- Put in slow cooker.
- Skin tomatoes by scoring once, putting in a bowl and covering with boiling water for a minute or two. Drain and fill bowl with cold water. The skins will come off in your hands.
- Chop tomatoes and add to liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until it thickens a bit.
- Add to cooker and stir. (You can add things like a teaspoon of made mustard or some Worcester sauce at this stage, or even a bit or red wine or sherry if you’ve got any loafing about).
- Leave for at least 4 hours on low.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
Filed under Offal Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 2 lb (900 g) potatoes
- 2 lb scrag or neck of lamb
- 2 large onions
- Salt and pepper
- 1/2 pint lamb stock or water
- Chopped parsley
Method:
- Pre- heat the oven to Gas Mark 2.
- Wipe and tim the meat of surplus fat and cut into largish chunks. Season with salt and pepper.
- Peel and slice the vegetables and put alternate layers of meat and vegetables into a casserole.
- Pour in the stock or water and cover.
- Cook in the oven for 2 1/2 to 3 hours.
- Sprinke with chopped parsley before serving.
Makes 4 good portions.
Filed under Lamb Recipes, Recipe, Slow Cooking by