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    Recipes — slow cook

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    Indo-Greek 9-Hour Slow-Cooked Lamb

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 9 hours
        •    Yield: Serves 6-8

    Ingredients

        •   2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in

    Spice rub:

        •   3 whole dried bay leaves
        •   1 tablespoon garlic powder
        •   1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
        •   1 teaspoon dried thyme
        •   1 teaspoon fennel seeds
        •   1/4 teaspoon black peppercorns
        •   salt to taste
        •   2 tablespoons red wine vinegar
        •   2 tablespoons macadamia oil
        •   drizzle of olive oil at the end of cooking time

    Method

    1. Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.
    2. In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is a fine powder. Combine this with the red wine vinegar and macadamia oil.
    3. Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, then place the lid over it tightly.
    4. Leave the lamb shoulder in the marinade in the fridge overnight.
    5. The next day preheat the oven to 125˚C (approximately 250˚F). Cook the lamb for 8 hours covered in the casserole pan, then remove the lid and foil. Turn the oven up to 200˚C (approximately 390˚F) and cook the lamb for a further 60 minutes, basting every 15 minutes. This will reduce the juices and caramelise the meat.
    6. When cooked, shred the flesh loosely and drizzle olive oil over before serving. Serve with lemon wedges and lots of salad. (This lamb tastes amazing with a Greek salad or an Indian raita alike.)



    This great family recipe is thanks to Tanyazouev Photography Recipes at https://tanyazouev.com/indo-greek-9-hour-slow-cooked-lamb/?fbclid=IwAR2rmjo2FCT35zKFo511anyifQtAMnOKoPsElyr3DlILbegEqvO7pXL2SyY

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8

    Ingredients

        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
        • 
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
        • 
    1/4 cup all-purpose flour
        • 
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
        • 
    1 lb mushrooms thickly sliced
        • 
    4 large carrots peeled and cut into 1/2" thick pieces
        • 
    1 medium yellow onion diced
        • 
    4 garlic cloves chopped
        • 
    1 Tbsp tomato paste
        • 
    4 cups low sodium beef broth or beef stock
        • 
    2 bay leaves
        • 
    1 tsp dried thyme
        • 
    1 lb small potatoes new potatoes, or fingerling, halved or quartered

    Method

    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    Slow cooker sausage casserole

    You can use your favourite type of sausages to make this family-friendly slow cooker casserole. Serve it over pasta, in baked potatoes or with bread.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 4 hours
        •    Yield: Serves 4

    Ingredients

        •   2 red onions, finely chopped
        •   1 celery stick, finely chopped
        •   1-2 tbsp rapeseed oil
        •   4 carrots, cut into fat pieces
        •   12 chipolatas, each halved
        •   1 sweet potato, peeled and cut into chunks
        •   400g tin tomatoes
        •   1 tbsp tomato purée or tomato and veg purée
        •   1 thyme sprig
        •   1 rosemary sprig
        •   1 beef stock cube or stock pot

    Method

    1. Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
    2. Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
    3. Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.



    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole

    Duck de Marietta (The Best Slow Roast Duck)

    The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. A restaurant recipe that requires minimal effort and yields the best results.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 7 hours
        •    Yield: Serves 4

    Ingredients

    Duck:

        •    1 (2.5 kg / 5 to 6 pound) whole duck (I used D' Artagnan Rohan Duck)
        •    5 to 6 mixed citrus fruits (blood orange, lemon, and/or mandarin), peels removed
        •    Sea salt

    Sauce (*see footnote):

        •    4 tablespoons jam of your choice (blueberry, apricot, etc.)
        •    1 cup white wine
        •    2 to 4 tablespoons potato starch (or cornstarch)

    Method

    1. Adjust oven rack to the lower third. Preheat oven to 120 C (250 degrees F). Line a baking pan with aluminium foil (for easy cleanup) and top with a V-rack.
    2. Prepare a plate. Transfer the giblets from the duck to the plate. Use a pair of poultry shears to remove the duck neck and trim the neck skin. Do not trim any skin from the bottom of the duck, because it will keep the meat moist during roasting. Save the duck neck for making sauce or stock. Save the giblets for cooking or making stock.
    3. Place duck on a working surface or a cutting board. Stuff citrus inside of the duck, using as many fruits as you can. Use a few toothpicks to seal the bottom of the duck, to secure the fruits inside.
    4. Use a sharp paring knife to score the duck breast, about 1 cm (⅓ inch) apart. This will help the duck render fat faster and create a crispy skin. If you’re not familiar with this process, I suggest you start slow. The thickness of duck skin is not consistent. You need to avoid slicing through the meat, which will cause the duck to lose moisture. Gently press the knife. You might need to slice a few times to get the cut just right. (*see footnote 1)
    5. Rub both sides of the duck with plenty of sea salt. Place duck on the V-rack, breast side up.
    6. Bake until the skin turns golden brown, 6 to 7 hours (depending on the thickness of the duck skin). You do not need to flip the duck or monitor the process.
    7. (Optional) When most of the duck fat has rendered and the skin has become thin (usually 6 hours to 6.5 hours), turn up the heat of the oven to 260 degrees C (500 F) to brown the duck for another 5 to 10 minutes. This method works better when you choose a duck breed with thinner skin (or a duck that was air-chill processed). The skin will crisp up nicely and the meat will remain more juicy.
    8. Remove the duck from the oven and let rest for 15 minutes. Do NOT cover the duck with foil. This step further crisps up the skin. The stuffing will keep the duck meat hot.
    9. Transfer the duck onto a large cutting board. Carefully remove the citrus fruits (they will be very hot!) from the duck with a fork or a pair of tongs, and discard them.
    10. To carve the duck beautifully, you can refer to this video. Alternatively, you can simply pull the meat apart by hand.
    11. Transfer the rendered duck fat into a small bowl. When it has cooled off, cover with plastic wrap and store it in the fridge. Save for later use.

    Option 1 - Fruity sauce:

    1. While resting the duck, cook the fruit sauce.
    2. Dissolve potato starch in a few tablespoons of the white wine.
    3. Heat the rest of the white wine in a small saucepan until warm. Add jam of your choice. Stir and mix so that the jam incorporates with the wine. When the liquid comes to a simmer, taste it and adjust the flavor by adding more wine or jam. Remove the pan from the stove.
    4. Stir the potato starch slurry again to let it fully dissolve in the wine. Slowly pour it into the sauce, stirring at the same time. Add enough slurry to get the sauce to the desired thickness.
    5. Pour a few spoonfuls of the sauce onto a serving plate. Place the carved the duck onto the sauce. Serve warm with extra sauce on the side.

    Option 2 - Peking duck:

    1. Cook duck pancakes (or use store-bought ones). Steam to heat them up while resting the duck.
    2. Serve duck and pancakes with hoisin sauce, sliced green onion, and sliced cucumber.

    Storage:

    1. If you’re not serving the duck right away, wrap the meat in aluminum foil and let it cool down to room temperature. Move it to a ziplock bag, press out as much air as possible, and store it in the fridge for up to 2 days or in the freezer for up to a month.
    2. To reheat, place the duck, skin side up, on a roasting pan. Transfer into the oven and preheat to 260 degrees C (500 F). Bake until the duck heats up and the skin turns crispy, 10 to 15 minutes.

    (Optional) Giblets:

    1. Cut duck giblets (liver, heart, and gizzard) into even-sized chunks and combine with a spoonful of Chinese distilled liquor (白酒, bai jiu), vodka, or Shaoxing wine in a small bowl. Add a teaspoon of cornstarch and season with salt. Mix well. Marinate for 5 minutes.
    2. Heat oil in a skillet. Gently cook the giblets over medium low heat until cooked through and the surface browned.
    3. Season with black pepper and serve warm.

    NOTES: Many recipes suggest puncturing the duck meat with a sharp knife or fork. I personally do not like that method so much. It is slower and the duck won’t look so pretty compared to one with scored skin.

    COOKING NOTES: Don’t be scared away by the long cooking time of this recipe, because:

        •    The active prep time is 10 minutes. And you’ll need another 10 minutes to cook the sauce and serve the duck. In total, there’s only 20 minutes of active cooking time.
        •    You can cook the duck one day or several days ahead, freeze the duck, and serve it later.
        •    If you’re serving the duck for a party, you can start roasting it in the morning, then heat it up before dinner.



    This great family recipe is thanks to Omnivore's Cookbook at https://omnivorescookbook.com/slow-roast-duck

      Slow-Cooker Pulled Pork Sandwiches

      Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 4 hours 45 minutes
          •    Yield: Serves 4

      Ingredients

          •    3 Tbsp light brown sugar
          •    2 tsp hot paprika
          •    1 tsp mustard powder
          •    ½ tsp ground cumin
          •    Kosher salt and freshly ground pepper
          •  
      1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
          •   2 tsp vegetable oil
          •   ½ cup apple cider vinegar, plus more to taste
          •   3 Tbsp tomato paste
          •   6 potato buns
          • 
      Barbecue sauce and prepared coleslaw, for serving

      Method

      1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
      2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
      3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
      4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.



      This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/recipe/slow-cooker-pulled-pork-sandwiches/17847/