Recipes — slow cooked

Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwick but once all of the elements come together, it all becomes worth it.

Prep Time

Ingredients

    •    1 large egg
    •    2 cups raisins
    •    1/4 cup honey
    •    1 large egg yolk
    •    2 tsps kosher salt
    •    3/4 cup canola oil
    •    1/4 tsp kosher salt
    •    2 tsps Dijon mustard
    •    1 1/2 tsp dried thyme
    •    5 3/4 cups bread flour
    •    nonstick cooking spray
    •    4 (8-ounce) duck breasts
    •    1/3 cup granulated sugar
    •    1/2 cup chopped walnuts
    •    1/4 cup dark brown sugar
    •    1 1/2 tsp red wine vinegar
    •    3 large eggs, lightly beaten
    •    1/2 cup extra-virgin olive oil
    •    freshly ground black pepper
    •    1 1/2 tsps ground cinnamon
    •    2 small tomatoes, thinly sliced
    •    1 small red onion, thinly sliced
    •    1/4 cup plus 2 tbsps kosher salt
    •    2 cups shredded iceberg lettuce
    •    4 tbsps crumbled cooked bacon
    •    3 tbsps freshly ground black pepper
    •    kosher salt and freshly ground black pepper
    •    1 1/8 tsps active dry yeast or 2 ounces fresh yeast
    •    1/2 cup olive oil mayonnaise or regular mayonnaise
    •    8 tbsps unsalted butter, cubed, at room temperature
    •    12 slices raisin walnut bread or other raisin bread toasted

Method

1. Preheat the oven to 400°F.
   
   
2. Using a sharp knife, score the fat of the duck breasts, taking care not to cut through the meat. Season the duck generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat is rendered, about 8 minutes. Transfer the duck, skin side up to a rimmed baking sheet. Roast until a thermometer inserted into the thickest part of the duck registers 140°F (the duck will continue to cook as it cools), about 15 minutes. Remove from the oven. Once cool, slice very thin against the grain.
   
   
3. To assemble the sandwich, spread 1 tablespoon mayonnaise on each of the 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the bread slices, and top each with half of the duck slices. Top with a second layer of toast. Spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato slices, red onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters, and serve.

Perfect roast seasoning:

1. Makes about 2/3 cup
   
   
2. Combine the salt, pepper, and thyme and store in a covered container.

Olive oil mayonnaise:

1. Makes 1 3/4 cups
   
   
2. In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.

Raisin walnut bread:

1. Makes 1 (9 x 4 inch loaf)
   
   
2. In the of an electric mixer with the hook attachment, combine the yeast with 1 1/2 cups lukewarm water. Let the mixture stand at room temperature until it starts to foam, about 10 minutes.
   
   
3. Add the eggs, both sugars, and honey and mix for several seconds to combine. Add the flour gradually, mixing on medium speed until the dough starts to come together. Sprinkle in the salt and cinnamon and continue mixing.
   
   
4. Add the butter, cube by cube, and continue mixing. Once it is fully incorporated, about 10 minutes, add the raisins and walnuts and mix until combined.
   
   
5. Lightly grease a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Grease plastic wrap and cover the dough loosely. Allow the dough to rise until doubled in size, 1 1/2 to 2 hours.
   
   
6. Preheat the oven to 375°F. Lightly grease a 9 x 4-inch loaf pan.
   
   
7. Punch down the dough, form into a loaf, and place it in the prepared pan. Cover it loosely with plastic and let it rest until puffed up to the rim of the pan, about 30 minutes. Uncover and bake for 50 minutes to 1 hour, or until the top is dark golden brown and the loaf sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before turning out onto a wire cooling rack.

This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/04/cook-the-book-duck-club-sandwich.html

This beef stew is made in the slow cooker so the house stays cool. Enjoy this classic dish with vegetable twist!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 6 hours
    •    Yield: Serves 4

Ingredients

    •    2 tbsps flour
    •    salt and pepper
    •    2 cups beef broth
    •    2 tbsps tomato paste
    •    1 shallot, thinly sliced
    •    2-3 cloves garlic, minced
    •    2 small zucchini, chopped
    •    1 tbsp extra virgin olive oil
    •    1 red bell pepper, chopped
    •    1 yellow bell pepper, chopped
    •    Chopped fresh basil for garnish
    •    grated parmesan cheese for garnish
    •    1 1/4-1/2 pounds stew beef, cut into chunks

Method

1. Place olive oil in a large pot or Dutch oven over medium-high heat on the stove-top.
   
   
2. Toss beef with flour, salt and pepper in a small bowl until all the pieces all equally coated.
   
   
3. Add beef to the hot pot and brown on all sides, about 5-7 minutes.
   
   
4. Transfer beef and all it's juices to the slow cooker.
5. Add garlic, bay leaf, shallots, tomato paste and broth to the slow cooker. Stir to combine and set for 6 hours on low heat.
6. Add zucchini and peppers 30 minutes before timer is up (after 5.5 hours of cooking), stir gently to combine and continue cooking with lid on for remaining 30 minutes.
   
   
7. Serve with grain of choice

NOTES: If you want a thicker sauce, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the slow cooker when you add the vegetables.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Slow-Cooker-Summer-Beef-Stew-1828441#directions

This is a wonderfully spicy and aromatic way to serve British lamb. Lamb rumps are most often turned into chump chops so you may have to order them from your butcher. You'll need to start this dish a day ahead to marinate the meat and slow cook the tomatoes.

Prep Time

    •    Prep and cook time: 3 hours & 40 minutes (Plus 24 hours chilling)
    •    Yield: Serves 6-8

Ingredients

Lamb Rump:

    •    75ml of oil
    •    2 lamb rump steaks
    •    125ml of white wine

Moroccan Lamb Marinade:

    •    50g of garlic
    •    1 lemon, zested
    •    1 orange, zested
    •    150ml of olive oil
    •    1 pinch of saffron
    •    1 tsp cumin seeds
    •    1 tsp juniper berries
    •    1 tsp coriander seeds
    •    1/2 tbsps of rosemary
    •    1 tsp black peppercorns
    •    1 tbsp of coriander stalks

Harissa:

    •    olive oil
    •    15 red chillies
    •    1/2 tbsp of salt
    •    1 pinch of saffron
    •    160g of tomato purée
    •    1 tsp cayenne pepper
    •    1/2 tsp ground coriander
    •    7 red peppers, deseeded and cut into quarters

Harissa-Spiced Cous Cous:

    •    salt
    •    black pepper
    •    1 tbsp of olive oil
    •    160g of couscous
    •    120ml of tomato juice
    •    120ml of chicken stock
    •    1 tbsp of courgette, diced
    •    1 tbsp of coriander, chopped

Chickpea Salsa:

    •    salt
    •    black pepper
    •    1 lemon, juiced
    •    1 pinch of sugar
    •    2 tbsps of olive oil
    •    1/2 garlic clove, finely sliced
    •    1 tsp red chillies, finely diced
    •    1 bunch of coriander, finely sliced
    •    240g of cooked chickpeas, peeled

Confit Tomatoes:

    •    salt
    •    black pepper
    •    100ml of extra virgin olive oil
    •    500g of cherry tomatoes on the vine

Method

1. Start by making the marinade. Roast the coriander and cumin seeds in a frying pan, being careful not to burn.
   
       •    1 tsp coriander seeds
       •    1 tsp cumin seeds
2. Put all of the marinade ingredients in a food processor and blend to a smooth paste, scraping the sides of the bowl as you go.
   
       •    50g of garlic
       •    150ml of olive oil
       •    1 pinch of saffron
       •    1 lemon, zest only
       •    1 orange, zest only
       •    1 tsp juniper berries
       •    1/2 tbsp of rosemary
       •    1 tsp black peppercorns
       •    1 tbsp of coriander stalks
3. Rub on enough of the paste to cover the lamb steaks, cover and marinate in the refrigerator for at least 24 hours.
   
       •    2 lamb rump steaks, approx. 240g each
4. Preheat the oven to 60ºC/Gas pilot light
5. Next, make the tomato confit. In small batches, blanch the tomatoes in boiling salted water for 10 seconds and refresh in a bowl of iced water. Remove the skins and arrange evenly on a non-stick baking tray.
   
       •    salt
       •    500g of cherry tomatoes on the vine
6. Drizzle with the olive oil, season with salt and pepper and put in the oven overnight, or until the tomatoes have reduced in volume by half.
   
       •    salt
       •    black pepper
       •    100ml of extra virgin olive oil
7. Allow to cool, then place in a sealed container in the fridge until ready to serve.
8. Make the harissa by laying the pepper quarters skin-side up on a baking tray and lightly brushing with olive oil. Place under a hot grill until the skin has slightly blackened but is not burnt.
   
       •    7 red peppers, stalks removed, deseeded and cut into quarters
       •    olive oil
9. Cover with cling film and leave for an hour. Peel off the pepper skins and discard.
10. Place the peppers in a food processor with the rest of the harissa ingredients and blend to a smooth paste
    
        •    15 red chillies
        •    1/2 tbsp of salt
        •    1 pinch of saffron
        •    160g of tomato purée
        •    1 tsp cayenne pepper
        •    1/2 tsp ground coriander
11. In a saucepan, bring the tomato juice and chicken stock to the boil and season to taste with salt and pepper.
    
        •    salt
        •    black pepper
        •    120ml of tomato juice
        •    120ml of chicken stock
12. Place the cous cous in a large bowl and pour over the seasoned boiling stock. Quickly cover with cling film and leave to steam for 2-3 minutes.
    
        •    160g of couscous
13. Stir the cous cous with a fork to separate the individual grains, then cover again and leave for a further 4 minutes until all the liquid has been absorbed. Fluff up the cous cous with a fork.
14. Heat the oil in a frying pan and lightly fry the courgette for 2-3 minutes until tender. Transfer to a plate to cool. Stir the courgette into the cous cous, along with the harissa and coriander. Season to taste with salt and pepper.
    
        •    salt
        •    black pepper
        •    1 tbsp of olive oil
        •    1 tbsp of coriander
        •    1 tbsp of courgette, diced
15. Mix all of the chickpea salsa ingredients together in a bowl and season to taste with salt and pepper
    
        •    salt
        •    black pepper
        •    1 lemon, juiced
        •    1 pinch of sugar
        •    2 tbsps of olive oil
        •    1/2 garlic clove, finely sliced
        •    1 tsp red chillies, finely diced
        •    1 bunch of coriander, finely sliced
        •    240g of cooked chickpeas, peeled
16. Preheat the oven to 190ºC/Gas mark 5 and scrape off the excess marinade from the lamb rumps.
17. Heat the oil in an ovenproof frying pan and fry the lamb rump for 2-3 minutes on each side until the meat is evenly caramelized. Put into the oven and cook for 8-9 minutes (for medium rare), or until cooked to your liking, turning twice during cooking.
    
        •    75ml of oil
18. Remove from the oven and rest on plates for 10 minutes. Slice thickly just before serving.
19. Discard the excess oil and return the pan to the heat. Deglaze with white wine and cook over a high heat until the liquid has reduced to a sauce consistency.
    
        •    125ml of white wine
20. To serve, pile the cous cous onto plates and arrange the lamb slices on top. Spoon the chickpea salsa and confit tomatoes around and drizzle with the white wine sauce.

This great family recipe is thanks to Great British Chefs Recipes at https://www.greatbritishchefs.com/recipes/moroccan-lamb-harissa-spiced-couscous

This recipe really is foolproof, but you do have to pick ripe peaches to provide the sweetness in the dish. And because the stew is so easy, we encourage you to get creative with your rice. Amp it up with Persian flavors like saffron for the perfect accompaniment to your khoresh.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 2 hours & 30 minutes
    •    Yield: Serves 6-8

Ingredients

    •    2 tbsps olive oil
    •    Rice, for serving
    •    ¼ cup lime juice
    •    Kosher salt, to taste
    •    ½ tsp ground cumin
    •    1 tsp ground turmeric
    •    1 tsp ground coriander
    •    3 garlic cloves, minced
    •    4 scallions, thinly sliced
    •    ¼ tsp ground cinnamom
    •    ½ tsp ground cardamom
    •    1 yellow onion, finely chopped
    •    2 tbsps pomegranate molasses
    •    3 pounds boneless, skinless chicken thighs, cut into 2 inch pieces
    •    2 pounds (5 medium) yellow peachers, pitted and cut into eighths

Method: Place all of the ingredients, except the peachers, into a slow cooker and mix to incorporate. Cook on high for 2 hours. Add the peachers and cook until the chicken is fully cooked and the peachers are tender, 30 minutes more. Season with salt, then serve with rice.

This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/slow-cooker-peach-chicken-stew-recipe-khoresh-summer-fruit

This tantalising slow-cooked lamb is full of exciting Moroccan flavours.

Prep Time

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

Ingredients

    •    2 tbsps honey
    •    2 tbsps olive oil
    •    1 cinnamon stick
    •    pinch saffron threads
    •    2/3 cup dried apricots
    •    3 garlic cloves, crushed
    •    1/2 cup coriander sprigs
    •    buttered couscous, to serve
    •    2 tbsps moroccan seasoning
    •    steamed green beans, to serve
    •    2 cups salt-reduced beef stock
    •    1 brown onion, coarsely chopped
    •    1/4 cup Australiam almonds, chopped, toasted
    •    900g boneless lamb leg roast, excess fat trimmed, cut into 3cm pieces

Method

1. Heat half the oil in a large frying pan over medium-high heat. Cook lamb, in 3 batches, for 3-4 mins or until browned all over. Transfer to a 4.5L slow cooker.
2. Heat the remaining oil in the frying pan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min or until fragrant. Add to the slow cooker.
3. Add the stock, honey, cinnamon and saffron. Cook, covered, on low for 7 hrs. Add the apricots and cook, covered, on low for 1 hr.
4. Serve with couscous and green beans, sprinkled with almonds and coriander.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/moroccan-lamb/4688b0bd-db03-4050-873e-2b270d289a1c