Slow+cooker+recipes


 * Spiced Carrot & Kumara Soup **
 * The Australian Women's Weekly NZ Edition, July 2014, page 140**
 * Cumin and Lemon Chicken Hotpot **
 * The New Zealand Women's Weekly Website, Annabelle White, 15th June**
 * Slow Cooked Lamb Chops **
 * The New Zealand Women's Weekly Website, Annabelle White, 3rd May**


 * Spiced Carrot & Kumara Soup **
 * The Australian Women's Weekly NZ Edition, July 2014, page 140**

2 medium onions, chopped coarsely 5 medium carrots, chopped coarsely 3 small kumara, chopped coarsely 1 Tablespn ground coriander 2 teaspns cumin seeds 1/2 teaspns dried chilli flakes 1 litre (4 cups) salt-reduced chicken stock 2 cups water
 * Ingredients**

3/4 cup greek-style yoghurt for serving

Place onion, carrot, kumara, ground coriander, cumin, chill, stock and the water in a 4.5 litre (18 cup) slow cooker. Cook, covered on Low for 8 hours. Cool soup for 10 minutes. Use a food processor or blender (stick) to blend or process soup in batches until smooth. Return the soup to the cooker. Cook covered on High for 20 minutes or until hot. Season to taste.

Serve with yoghurt. <><><><><><><>


 * Cumin and Lemon Chicken Hotpot **
 * The New Zealand Women's Weekly Website, Annabelle White, 15th June**

http://www.nzwomansweekly.co.nz/food/recipes/cumin-and-lemon-chicken-hot-pot/

Ready in 7 hours, including slow cooking time, serves 4-6.
 * 1 kg chicken thighs, skinless, boneless and cut into chunks, 3 x 7cm
 * 1 tbsp ground cumin seeds
 * 2 tsp sesame oil
 * 2 tsp lemon pepper
 * 4 cloves garlic, peeled and finely chopped
 * Juice of 1 lemon
 * Zest of 1 lemon
 * 2 cups pumpkin, peeled, seeded and cut into 2-3cm chunks
 * 1 large leek, sliced
 * 1 cup courgettes, cut into 1cm pieces
 * 1 cup button mushrooms
 * 1 cup celery, sliced
 * 1 tbsp fresh thyme
 * 1 cup chicken stock
 * 2 tbsp white wine
 * 3-4 tbsp Bisto light brown gravy mix
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 tbsp cumin seeds

1. Mix the first seven ingredients together and marinate for 15 minutes a bowl. 2. Place the vegetables in the order given into the Crock-Pot. Place the chicken and the marinade on top. 3. Add the thyme, stock and white wine. 4. Season, place lid on Crock-Pot and cook on low for 6 hours. 5. After six hours place 1/2 cup liquid from Crock-Pot in a small bowl and mix in Bisto and cumin. 6. Combine this to make a paste, add to casserole, mix thoroughly. Cook on high for 15 minutes. Serve accompanied with hearty hunks of crusty bread. <><><><><><><>

<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">** Slow Cooked Lamb Chops ** <span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">**The New Zealand Women's Weekly Website, Annabelle White, 3rd May** http://www.nzwomansweekly.co.nz/food/recipes/slow-cooked-lamb-chops/

We paid around $1.90 for each 200g chop. 1. Preheat oven to 160oC. 2. Heat oil in large oven-proof, flameproof casserole. Add the onion and crushed garlic and cook for 5 minutes. Add the lamb chops. Cook for a few minutes on each side before adding all the remaining ingredients, except the frozen minted peas. 3. Cover with a lid and bring to a gentle simmer. Place in the oven for just over 1½ hours or until the lamb is tender. Stir in the frozen peas and return to oven for 15 minutes. 4. Check seasoning and serve.
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">2 tbsp olive oil
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 large onion, finely sliced
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">2 cloves crushed garlic
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">4 x 200g lamb shoulder chops
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">400g can chopped tomatoes
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">½ cup stock or water
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 tsp sugar
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 tbsp dried oregano
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 tsp ground coriander
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 tsp smoked paprika
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 bay leaf
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">1 cup frozen minted peas
 * <span style="background-color: transparent; background-color: transparent; font-size: 13px; font-size: 13px; vertical-align: baseline; vertical-align: baseline;">Salt and milled black pepper