Swedish Meatballs, FakeAway (Like a furniture shop) Only Fresher & Healthier.

Sweedish Meatballs 1

Details:     Prep Time= 20  minutes.      Cooking Time = 6-8 hrs low      Serves= 6-8

Sweedish Meatballs 1       Sweedish Meatballs 2

NB: I have my first  competition with this post to win a Slow cooker,  See end of post its on for two weeks only. Simply enter to win. Offer ends 8th July 2014.

I have to say i’m pleased as punch with these.  I made them at the weekend I’m batch cooking for the pending baby.  I didn’t want to have another mince type dish in the freezer so swerved from a pork chilli, creative mode kicked in which is great love it when I get a vibe to create.

I have been batch cooking filling the freezer for the new baby’s arrival which could be any second, (and I will be relived its hot I can hardly walk and i’m out of breath just typing.  That said i’m very lucky and cant wait to meet her. Unfortunately I have to have a c section and I’m dreading the recovery.  I really hope I will be back to blogging soon but realistically who knows till shes here. I have about two weeks of meals in the freezer so feeling accomplished.

Back to the dish this is my first dish on here to contain egg, if you are egg free leave the egg out. It will still bind with lots of pummeling.  I know I have made lots of meat balls/burgers without eggs. My little boy can now handled cooked egg so life just got a little easier.

This is simple ingredients and yet fabulous results.

Don’t forget to buy the cranberry,red current or lingonberry Jam/Jelly.

I know Ikea sells lingonberry Jam in its food hall at the end of the shop. I will be adding that next time I go there.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

Meatballs:

  • Small amount of Oil to fry onions. 
  • 1 Onion Chopped very finely (very finely your making meatballs)
  • 3 tsp of White Pepper (get white pepper it works best with this dish)
  • a slice of white bread (make breadcrumb’s I do this in a mini blender)
  • 2 tbsp Dill  I used dried but I’m sure fresh would be even better.
  • 1 Egg (for egg free leave this out just work the meat extra hard) it will hold promise.
  • 850g of lean pork mince. 
  • 1/4 tsp salt.
  • Flour to coat.
  • 1 tbls of Oil to cook, May need more less use as little as you can.

Sauce:

  • 400 ml beef stock . (hot)
  • 2 tsp of Dark Soya Sauce.
  • 1 tbsp flour (again use as little as you can).
  • season with a twist of salt and black pepper.

Cranberry jelly or redcurrant jelly to garnish (don’t forget this, important garnish)

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the Onion and fry until soft (if in a rush skip this but I personally believe onions should be fried in all dishes, its all in the taste.
  2. In a large bowl add the White pepper, Breadcrumbs, Dill, Egg, Pork Mince, Salt, and the fried onions. Mix well get your hands in and pummel the meat really well, make sure an even mix is made.
  3. Now make into small balls not to big as its Swedish balls a little bigger than a Walnut, I made about 30 balls with this mix. As you make one roll it in flour and set aside ready to brown.
  4. In the same pan as before brown all the meat balls, in batches if needs be, this just helps them stay whole in the slow cooker , removes some fat and stops them sticking together last thing you want is Swedish soup…..
  5. Once browned place them in the slow cooker With a slotted spoon you don’t need the fat.  You wont stir this dish as we want them balls to stay balls.  Turn on low and cover.

Sauce:

  1. Add the Hot beef stock, Soy Sauce, and season into a pan bring it to a simmer and slowly add the flour whisk or stir constantly until it starts to thicken, take your time get it right not to thick but not too watery. I like it with as little flour as I can see my picture you can always thicken it later if it not to your liking. 
  2. Pour it all over the meat balls. Cover leave on low for 6-8 hrs.

 Now  if you want to enter the competition below to win a 6.5lt crock pot (my pot of choice) Offer ends 8th July 2014.

I serve this with cranberry jelly and mash potato is traditional,  I was feeling lazy (or 9 months pregnant take your pick) so I used oven chips and I stir fried some veg to go with it.

NB: This is posted under Milk/Egg/Tomato free and nut free of course.

Would you like to win this: 6.5lts Crock Pot 

crock pot comp (800x599)

Click Picture to Win this Slow cooker

Simply click the Picture above to enter. Offer  Ends 8th July 2014.

I have teamed up with fellow blogger Lucy Baking Queen 74 an amazing baking blogger who bakes amazing creations in and out of the slow-cooker.

visit her site as well,  she is an experimental baker and has created so many good treats and so easy to do.

find her here:  Baking Queen 74 Personal Blog

and follow her on FB here:   Baking Queen 74 Face Book Page.

 

Posted in Dairy Free, Egg Free, FakeAway, Kids Favorites., Mediocre - Fry Something, Pork, Tomato Free

Courgette and Aubergine Bake, with Basil and Tomato Layers.

Details:     Prep Time = 10 minutes.      Cooking Time =4/6        Serves=4

Corgette bake 8 Corgette bake 11

I really enjoyed this dish.  I know it would have been so much nicer with Parmasan or gruyere cheese. I wanted the whole family to enjoy it so I made it all allergy friendly for my boy so we all had the soya cheese.

The Tesco soya cheese is really superb if you need a free from cheddar style cheese. Here is a picture as its hard to find. and the picture on the front doesn’t really help. 

Enjoy

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 1 Aubergine, thin slices keeping the shape of the Aubergine.Corgette bake 6
  • 1 tbls of Oil to cook, May need more less use as little as you can.
  • 1 courgette.
  • 3 tomato. Chopped nice slices.
  • A good handful of fresh Basil. chopped roughly.
  • 2 garlic cloves. chopped Finley 
  • 1 slice of bread, Crumbled (bread crumbs)
  • 60g of cheese (Parmesan would be great if diet allows or a gruyere cheese. (I used a soya cheddar from Tesco the best alternative cheese I have found).
  • Basil leaves to garnish.

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat a large heavy sided frying pan medium high heat, As you pop in the Aubergine slices brush them lightly with oil, (do in batches) let each side brown then turn over. Pop the cooked ones on a plate on tissue paper.
  2. Corgette bake 7Now your going to layer it up like a lasagna, I like this bit.
  3. A layer of Aubergine, Tomato, sprinkle of basil/garlic,lightly  season, courgette, bread crumb/garlic mix and cheese.
  4. Repeat until all used and on the top add more cheese. I did two layers.
  5. Turn on low for 4-6 hrs.
  6. serve as it is a one pot meal.

I serve this with chips for the kids but just as it was for the grown ups.

corgette bake 2 Corgette bake 3 Corgette bake 4 Corgette bake 5 Corgette bake 6

NB: This is posted under Milk/Egg/free

 

 

 

Posted in Dairy Free, Egg Free, Kids Favorites.

Chinese Pork Curry (AKA No 161) FakeAway.

Details:     Prep Time = 10 minutes.      Cooking Time =  6 – 8 hrs on low    Serves =4

Chinese Curry 6 Chinese Curry 3

Posting this I feel like a cheat. Really all I did was add a paste to water? that’s it anyone can do it, I did a little research into pastes and which one would be the best and nearest to my local Takeaway beef curry No 161. It also had to be dairy egg and nut free. Which wasn’t as much of a challenge as I first thought. There are a few brand out there.

I wanted the best and I think I have found it, after all its just an ingredient, its not a complete cheat is it? I did plan to use this and then recreate it from scratch. As its so cheap and a concentrate you don’t need a lot and one pot will make loads of curry’s for me.  So why would I need to do that? This is more a recommendation than a recipe.

Enough waffle. Here is what I am talking about. Its available in Tesco’s in the world food isle or on line Google “Chinese curry Sauce, Goldfish Brand”

Chinese Curry 1

and here is a photo to show how easy it is. He didn’t even take his coat off. Sooo easy you can do it in outdoor wear. (and hes 3)

Chinese Curry

Ingredients:

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 1 tbls of Oil to cook, May need more less use as little as you can.Chinese Curry 2
  • 1 Onion Chopped finely x 2 (save a 1/4 for the end)
  • 500 gm Pork diced.
  • 1-2 peppers I used a whole green one and half a yellow one.
  • The curry Sauce (Chinese curry Sauce concentrate Goldfish Brand) 1 part to 3 parts water. (NB it thickens up as it cooks). I ended up using 5 tbsp mixed with 500 ml water. Have made it again and used just 3 to about 500 ml however that was on the hob so more water needed.
  • 4-5 Spring Onions Chopped into diagonals. To garnish.

Chinese Curry 3

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the 3/4 of the onions and soften.
  2. Meanwhile in a jug mix your curry paste and water with a fork. Pour into the Slow cooker (You can use hot or cold water I used hot. However make sure your slow cooker – hot pot is switched on and warming before pouring in hot liquid. Alternatively if using cold make sure its not on. Don’t want a cracked pot)
  3. Add the Pork (no pre-browning as it needs to soak up the flavors) peppers and the softened onions.
  4. 10 minutes before eating stir in the remaining raw onion (for that authentic Crunch)

I serve this with boiled rice, chips  and sprinkled with the Spring onions.

You can add mushroom too the pot if you like. I love them but Neil gets cross if I use mushrooms. our local Chinese doesn’t.

 

NB: This is posted under Milk/Egg/Tomato/Soya/free. (curry Sauce contains wheat and mustard seed may contain traces of celery or soya)

 

 

 

Posted in Curry, Dairy Free, Egg Free, FakeAway, Kids Favorites., Pork, Simple - Chuck It In., Soya Free, Tomato Free

Twangy Kickin Chicken.

Twangy Kickin Chicken 3

Details:     Prep Time = 10 minutes.      Cooking Time = 6-8 low 4-5 high       Serves =4

Twangy Kickin Chicken 2   Twangy Kickin Chicken 3

How easy!  I so love easy, This recipe was inspired from someone who uses my site and is a follower of The Hot Pot Honey on Face book, she is often cooking up a pot.  I love learning new ideas so thank you Linda Robinson for the insperation for this delicious and simple dish.

If you want to share recipes and seek advise and share photos pls take a look at the face book page “slow cooking with the hot pot honey and friends” where you will find ideas been shared everyday lots and of insperation,  feel free to add your own recipes to the files and have a chat with other pot heads.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 500 ml of chicken thigh. diced (or breast thigh is so tasty in the slow cooker and no pre browning required. If using breast pre brown)Twangy Kickin Chicken
  • Juice of:
  1. Half a Lime (Save other half as garnish)
  2. Half a Orange (eat the other half as a morning snack)
  3. Half a Lemon (Save other half as garnish)
  • 2 tsp Chilli powder (I used mild as the kids where eating this)
  • 2 tbsp of Praprika.
  • 1 Red Pepper Bite Sized.
  • 1 tbls of Oil to cook, May need more less use as little as you can.
  • 1 Onion Chopped finely
  • 1 Green Bird’s Eye chilli. De-seeded (kids) and chopped finely.
  • fresh mint to garnish

Twangy Kickin Chicken 4 Twangy Kickin Chicken 1

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Put the Chicken, Citrus juices, chilli powder, paprika, and red pepper into the slow cooker turn on low.
  2. Heat the oil in a large heavy sided frying pan medium high heat, Add the onion and chilli and fry for a few minutes until aromatic (dont let the onion burn it loses its sweetness.) Add this to the slow cooker – hot pot. Cover on low for 6-8 hrs, high for 4-5.
  3. Serve on a bed of rice and squeeze the fresh lime and lemon juice on it to your taste.

I serve this on a bed of rice with a squeeze of the lime and lemon juice a hint of mint would go nicely with this too so rip up some fresh mint and add that to your dish.

 

NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free, and Paleo.

 

To use this as a part of a weight loss diet read this before cooking http://www.hotpothoney.co.uk/healthy-bites-in-the-slow-cooker/

 

Posted in Chicken, Dairy Free, Egg Free, Gluten Free, Healthy Bites, Kids Favorites., Paleo, Simple - Chuck It In., Soya Free, Tomato Free

Pepper Beef a Simple but Tasty Dish. (A New Favorite)

Details:     Prep Time = 10 minutes.      Cooking Time =  6-8 hrs low      Serves =4

peppered beef 1  #2 peppered beef 2  #2

I was going to do a beef stroganoff, but last minute I swerved, its not something I want to eat but felt it is a popular dish that loads of people love but honestly it just not for me. (I will do a version,  but this was not the the day).  I love spice and at the moment I cannot get enough. More spice, more spice more spice. Its not a normal pregnancy craving, often people having the Opposite due to indigestion problems. I only hope it stays with me, loving my spice craving any plain foods just don’t interest me right now.

I have a friend who used to cook a lot of my food but she has decided its to strange at the moment! She really like traditional foods like beef stews and meatloaf.  Don’t get me wrong I do love comfort food but right now the though of a carrot in a gravy makes me feel peculiar.

You will also notice that I didn’t take many photos, I didn’t even take one photo in the pot?  it was valentines day and I think I was distracted. (it must have been the bathmat Neil got me for valentines day) (i’m so lucky). We didn’t exactly have a romantic evening as my mother-in-law joined us for tea.

However we did discuss how this time last yr I couldn’t have cooked us a meal like this if I had all day! (umm excuse the pun) I still find it crazy that I couldn’t cook other than a basic roast and now I have such a natural flair that  I can change my mind last minute and create something as tasty as this.

*feeling proud*

Another first today was brown rice. Neil has decide he wants to be more healthy and that we should eat more brown rice. I agreed as long as he cooked it. I didn’t want it, I had a grump on but when I tasted it with the juice from this dish it worked perfectly and I will be using it more often. I’m such a child.

I also found out today that my baby is going to be a girl, I guess I did have good reason to be distracted after all.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 1 tbls of Oil to cook, May need more less use as little as you can.
  • 2 tsp black peppercorns. Crush them (doesn’t have to be perfect but a good crushing)
  • 1 tbsp Dark Soy Sauce. (for soya free use 2 tsp of  maggie liquid seasoning instead)
  • 1 tbsp White wine vinegar.
  • 1 tbsp sesame oil.
  • 1 or 2 bird eye chilli, chopped fine. (if you want a good taste but little spice de-seed the chilli personal I used 2 with seeds.)
  • 500 gm beef, I use slow cook beef so flavorsome and perfect for the slow cooker. (surprise).
  • 1 lrg Onion Chopped finely.
  • 2 cloves Garlic smashed and chopped roughly.
  • 6-8 medium Mushrooms peeled and  chopped into slices.
  • 1 green pepper chopped into bite sized chunks. Or strips your choice.

peppered beef #2

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Put the peppercorns,Dark Soy Sauce, Vinegar, sesame oil, Chilli, in a dish and stir in the beef ensuring its all coated.
  2. Heat the oil in a large heavy sided frying pan medium high heat, Add the beef and all juice brown lightly on all sides and add to the slow cooker inc meat juice just leave a small amount to cook the onions in the pan. (if your pushed for time just put it all in the pot and leave the browning, tho I recommend browning)
  3. Fry the Onion,Garlic and mushrooms together until the onion softens then add to the pot. (its essential for flavor to fry these).
  4. Add 200 ml of beef stock to the slow cooker- Hot Pot. You don’t want this to have loads of juice so have a look as you add it, remember it wont reduce so just add what you need which should be not covering the meat.
  5. Cover and cook on low 6-8 hrs, Stir once during cooking.
  6. 30 minutes before you wish to eat add the green peppers stir again and recover.

NB if you want the sauce thicker use a dash of corn flour in cold water make to a paste and add. Personally I don’t. I think it soaks into the rice better making every mouthful as tasty.

I serve this with plain brown rice the juice soaked into the rice and the whole dish worked perfectly together. Oh and pack choi. Perfect it was in the fridge from the weekend and needed eating, wouldn’t have gone with stroganoff. Good swerve or what?

NB: This is posted under Milk/Egg/Tomato/soya/Gluten free.

 

To make this a healthy dish that my aid in a number of weight loss programs see here first http://www.hotpothoney.co.uk/healthy-bites-in-the-slow-cooker/

 

 

 

Posted in Beef, Dairy Free, Egg Free, Gluten Free, Healthy Bites, Mediocre - Fry Something, Soya Free, Tomato Free

Lemon Roast Chicken, With roast Potatoes and Veg all in the One pot.

Details:     Prep Time = 10 Minutes.  Cooking Time = 6 hrs on high.    Serves = 4

Chicken One pot Roast  1 - Copy - Copy    Chicken One pot Roast

I prepped this roast chicken,  in the time it takes to boil an egg.  Ready switched on  low at 9.30 am . After the school run and before I ate my breakfast and got to my PC ready for work by 9.45. Its my first full ONE pot chicken everything was cooked in the pot here is how I did it.

NB: as it required so little of my attention I spent the afternoon at a friends letting the kids play headed home for 5 ate at 5.45.  If I had to boil potatoes I would have needed to be back earlier.  My pot just keeps giving.

Use any veg you want as long as it doesn’t need lots of cooking. It comes out a little ‘al dente’ Just how I like it. We like it.  Asparagus tips would be perfect.

Oh and my pot is only a 3.5ltr the chicken nearly touched the lid make sure it doesn’t just re jiggle a little if needed.

Ingredient:

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more or less use as little as you can.Chicken One pot Roast  2
  • 1 lemon.
  • 1 sm chicken. Cooking guide lines for a  1kg to 1.5kg Chicken)
  • 2 tsp dried Rosemary.
  • 1 Onion Chopped roughly.
  • 4 potatoes peeled and chopped into bite sized chunks.
  • 150 ml water
  • Tender stem Broccoli. washed whole.
  • Green Beans. washed top tailed  whole.

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Pierce the lemon all around and pop inside the chicken cavity.
  2. Rub the dried rosemary into the chicken skin with salt and pepper.
  3. Heat the oil in a large heavy sided frying pan medium high heat, Add the Chicken brown on all sides.
  4. Meanwhile peel four potatoes and chop into bite sized chunks, Peel onion and chop roughly. Add to the pot.
  5. Now make a chicken sling. (see photo) Two foil strips. place on TOP of the potatoes (otherwise its hard to get them out)
  6. chicken slingAdd the browned chicken breast up I have now tried both and up is better in my opinion.
  7. add 100 ml of boiled water. (if you want a lot of gravy add more stock 100- 300 ml)
  8. Leave for 5-6 hrs on high. 10-12 on low. Guide for a 1-1.5.kg  (for 1.5 2.kg 6-8 high 11-12 low). Make sure the  juices run clear as in an oven.
  9. Using the sling lift the chicken out. Pop it on the plate, now with a slotted spoon remove the potatoes and add to a baking tray turn the oven to gas mark 7 and cook for 30-40 minutes. Turn them regularly.
  10. Using the sling again put the chicken back into the pot turn on high (if not already) and throw on top the veg. Again 30 -40 minutes.
  11. After this time has passed dish it all up  keep it warm on hot plates (oven) and make the gravy in to pot as below.

Gravy 

  1. With a masher gently squash the Onion down into the juice.
  2. Make sure the slow cooker is on high. Now mix up a little cornflour with water to a paste and stir in until you reach the desired thickness add gravy browning and whisk. (using a rubber coated whisk)

Cheats Gravy

  1. With a masher gently squash the onion down into the juice.
  2. Make sure the slow cooker is on high. Now sprinkle in your usual gravy (bisto etc ) whisk until its the thickness you like. (using a rubber coated whisk)

Serve the gravy from the slow cooker pot with a plastic ladle.

Chicken One pot Roast 3 Chicken One pot Roast 4 Chicken One pot Roast 5

I serve this altogether no extras everything was cooked in the pot.  Whichever way you make the gravy. The flavors of the lemon and rosemary come through the juices and make this an amazing dish enjoy.

NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free, and Paleo. Paleo and gluten free use a rice flour to thicken instead of corn flour.  Or a for gluten free use swiss vegetable Bouillon powder . For soya free make your gravy using flour or corn flour and gravy browning or the swiss vegetable Bouillon powder.

To make this a healthy recipe that may also aid  in weight loss also read http://www.hotpothoney.co.uk/healthy-bites-in-the-slow-cooker/

 

Posted in Chicken, Dairy Free, Egg Free, Gluten Free, Kids Favorites., Mediocre - Fry Something, Paleo, Roasts, Soya Free, Tomato Free

Marinated Pork & Plumbs, A Sweet and Sour Mix with an Orange Glaze.

Pork and Plumbs a sweet and sour dish 1

Details:     Prep Time = 10 minutes.      Cooking Time =low for 5-6 hrs or high for 3 hrs.   Serves = 4

Pork and Plumbs a sweet and sour dish 1   Pork and Plumbs a Sweet and Sour dish

You could use different fruit etc peach nectarine, I ordered Nectarines to make this but plumbs arrived and I still absolutely loved it. The kids again loved this.  The sweet and sour mix was a really hit.

Rather than cook the veg in a pan I added the broccoli and asparagus in the slow cooker on top of the meat for 30 minutes. Perfectly done.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

Handy Hint:  Pop the broccoli and asparagus in the slow cooker on top of the meat for 30 minutes.

Pork:

  • 500g Pork loin chopped into chunks. photo 2
  • 1/2 tsp black pepper.
  • 1/2 tsp Chilli Powder.
  • 1 tsp paprika.
  • 2 garlic cloves Chopped finely.
  • 1 tbsp brown soft sugar.
  • 1 tbls of Oil to cook, May need more less use as little as you can.
  • 1 Onion Chopped finely.
  • 25-75 ml Orange Juice.

Glaze:

  • 200 ml Orange juice.photo 4
  • 1 tbsp Rice wine Vinegar. (could use sherry vinegar or white wine vinegar.)
  • 4 tbsp Honey
  • Grind of black pepper
  • 7 cardamon pods, Lightly crushed.( Just press your knife on them till they crack)

Fruit:

  • 5 Plumbs, sliced evenly.photo 5
  • 4 spring Onions Chopped into diagonals.

photo 1 photo 3 Pork and Plumbs a sweet and sour dish

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Put the pork into the slow cooker – hot pot and add the pepper, chilli powder, paprika, Garlic, brown sugar and season. then enough orange juice just to cover the bottom of your pot. Not to cover the meat.(about 25-75 ml.)
  2. Heat the oil in a large heavy sided frying pan medium high heat, Add the onion and fry until soft. Cover on high for 3 hrs or low for 5-6.

Glaze:

  1. 20 minutes before you wish to eat Add all the ingredients into a sauce pan. Orange juice, Rice wine Vinegar, Honey, black pepper and cardamon pods. bring to simmer, simmer and reduce for 20 minutes until it thickens.

Fruit:

  1. Fry the fruit and onions in a small frying pan cut side down, until they start to caramelize but keep there shape, 10-15 minutes.

 

I serve this with Mash potato Asparagus tips and tender stalk broccoli. To serve Put everything on the plate and drizzle with the glaze.

Handy Hint:  Pop the broccoli and asparagus in the slow cooker on top of the meat for 30 minutes.

 

NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free.

 

 

 

Posted in Dairy Free, Egg Free, Gluten Free, Kids Favorites., Mediocre - Fry Something, Pork, Soya Free, Tomato Free

Chicken Pasanda.

Pasanda Chicken 3

Details:     Prep Time = 10 minutes.      Cooking Time = 5 – 7 hrs  on low    Serves=4

Pasanda Chicken 3   Pasanda Chicken 2

Pasanda was a dish I loved as a kid. My Folks would often take me along to Indian restaurants on a thursday night, and this is the dish I progressed to after Tandoori chicken. My love of spice was developed  at a very young age, as my folks have been seen regularly on a Thursday night on the balti mile in Birmingham, Since the late 70’s.  As a family we still end up there now for birthdays it just cant be beaten.

I served this for the kids and it was a hit with them too.  I added chick peas (aka princess beans or dragon eggs). No there not traditional but we all love them.

Traditionally this is served with chopped almonds, we cant do that due to allergy’s but I would recommend it if you can. I served with Pine nuts and sesame seeds toasted.

Over all a great dish for the family, Its not spicy at all and is full of flavor. I will cook this again and again and  it will become a family favorite and dairy free of course.

Oh and for the adults I added two chilies on the top so they could be chopped and added to our dish after cooking.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 5 Cardamon Pods, Lightly crush them
  • 7 black peppercorns.
  • 1/2 Cumin seeds. Lightly crushed.
  • 2 tsp Garam Masala.
  • 1″ of fresh Ginger. Grated or chopped finely.
  • 1 tsp Chilli Powder.
  • 2 cloves Garlic chopped Finley.
  • 200 ml of Yogurt or 4 tbsp (I used Soya Yogurt)
  • 2 small onions chopped finely.
  • 1 400 g tin chickpeas. rinsed and drained
  • 400g chicken breast or thigh. Diced.
  • 1/2 a Green Bird eye chilli de-seeded and chopped really fine (don’t leave this out it needs it for freshness and it doesn’t make it hot)
  • 2 green bird eye Chilies (Optional) punctured.
  • Handful of fresh Coriander (just a guide you can go wrong)
  • 50g pine nuts.
  • 50g sesame seeds.

Pasanda Pasanda Chicken 1 Pasanda Chicken

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Pop the Cardamon pods, Black peppercorns, Cumin seeds, Garam masala,Ginger, Chill Powder, Garlic, Yogurt, Onion, Chickpeas, Chicken & Finley chopped chilli  into the Slow Cooker – Hot Pot. Season Well and  Stir well.
  2. For those who like a kick add an extra chilli each to the top punctured. For there dish at the end.  (optional However this adds freshness even if you dot eat them they give it a fresh taste)
  3. Turn the slow cooker on to low, cover and leave for 5-7 hrs on low.
  4. 15 minutes before serving add the fresh coriander.
  5. Meanwhile dry fry the pine nuts and sesame seeds together with a Little salt  in a small pan, until lightly browned.

I serve this with turmeric rice  and sprinkle with the Pine nuts and sesame seed mix.

 

NB: This is posted under Milk/Egg/Tomato/Gluten free.

 

 

Posted in Chicken, Curry, Dairy Free, Egg Free, FakeAway, Gluten Free, Healthy Bites, Simple - Chuck It In., Tomato Free

Crisped Belly Pork with Prunes,Cranberry’s and sage.

Details:     Prep Time = 15 minutes.      Cooking Time = 6-8 hrs on low      Serves = 4

Belly Pork Prunes 2  Belly Pork Prunes 10

A great dish I’m not over keen on belly pork, however I do love pork. This is a great one for the kids easy to chew, sweet and my two wolfed it down. No last mouthful or no pudding! they just ate the lot.

The prune’s and cranberry’s change the sauce to a rich sweet flavor and it thickens slightly, more of a jus.  The sweetness works well with the Belly pork. not the healthiest of dinners but soo tasty. A one off wont hurt.

I recommend some green veg with it just for that extra yum.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 2 tbls of Oil to cook, May need more less use as little as you can.Belly Pork Prunes 7
  • 500 g of belly pork chopped into chunks.
  • 2 small onions, chopped fine.
  • 3 cloves Garlic smashed and chopped finely.
  • 1 tbsp Rice wine vinegar. (Could use sherry vinegar or,white wine vinegar)
  • 100 ml white wine.
  • 12 Prunes chopped in half
  • A Handful Cranberry’s (its going to be great so don’t worry too much what a handful is)
  • 1/2 a Swede peeled & chopped into bite size chunks.Belly Pork Prunes 5
  • 1 stick of Celery Chopped roughly.
  • 1 tbsp Dried Sage.
  • 300 ml veg stock.
  • Fresh sage to Garnish.

Belly Pork Prunes 8 Belly Pork Prunes 9 Belly Pork Prunes 3

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, Add the belly pork, season well and give it a really good fry off until it is crispy. This removes some fat, seals it and then its great to be slow cooked to make the meat tender.
  2. Meanwhile oil in a small heavy sided frying pan medium high heat, Fry the onion and garlic until soft. (about 5 minutes) then stir in the rice wine vinegar and wine bring to the boils and allow to simmer for 5 minutes.
  3. Keep turning the Belly pork getting it nice and brown on all side’s.
  4. Meanwhile Put the Prunes, Cranberry’s, Swede, Celery and sage into the slow cooker – hot pot. Cover and turn on low.
  5. As soon as the onions have simmered add to the pot and add the belly pork.
  6. Pour over the stock, I used 300 ml but use your eyes just so its almost covered.  The prunes thicken the sauce and make it sweet and the swedes take on all the flavor.

I serve this with Mash potaoto and should of served with green beans or a green veg of some description.

 

NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free, and Paleo. For paleo leave out the white wine and use more stock.

 

 

 

Posted in Dairy Free, Egg Free, Gluten Free, Kids Favorites., Mediocre - Fry Something, Paleo, Pork, Soya Free, Tomato Free

Moroccan Influenced Turkey and Apricot Tagine, on a Mango, Mint & Bulgar Wheat Salad.

Details:     Prep Time = 10 minutes.      Cooking Time = 6-8 hrs on low.    Serves = 4

Moroccan infulence Apricot & Turkey 2 Chicken skewer on Bulgar rice salad 3

I haven’t posted for ages, using pregnancy as an excuse, I need my rest, cant stay up and blog. Is that good enough umm perhaps not now i’m in my 2nd trimester and i’m feeling more sprightly. I have still been cooking so I have certainly got a good 5 or more recipes to add, Little and often is my new motto.

This dish is soooooo simple and so good.  Especially with the salad as a contrast in flavors the fresh mint and mango are such a good mix.

I didn’t brown the turkey first today, I really should have! if  only for aesthetics. (I generally do prefer to brown but I was feeling lazy!) While it cooked, small unsealed parts of the turkey separated and floated in the mix. This really ruined the look of the dish, I mean it really did.  SO please please brown the turkey, that’s the as hard as this dish gets.

Ingredients

NB when preparing ingredients those in the same colour can be mixed in the same bowl as they are used in the cooking process at the same time. Those in black are to remain separate.

  • 1 tbls of Oil to cook, May need more less use as little as you can.
  • 500g Turkey Breast.  diced
  • 1 Onion Chopped finely.
  • 2 tsp of Hot Chill Sauce. (I used Very Hot Green Chilli sauce By East End as its free from the main allergy’s) 2 gave it a nice kick. 
  • 2 tsp Ground Cumin.
  • 1/2 tsp Cinnamon.
  • 400 g Tin of chickpeas.  Drained.
  • 300 ml to 400 ml of chicken stock. (Don’t make it too watery, look as your adding it its just a guide) Look at my before pic for help.
  • a Handful of fresh coriander chopped. (again a guide you wont go wrong) 
  • 14 dried apricots halved.

Bulgar wheat salad Moroccan infulence Apricot & Turkey. Moroccan infulence Apricot & Turkey 1

Method

Always lightly oil the Hot Pot before use this helps with cleaning and preservation of the Hot Pot.

  1. Heat the oil in a large heavy sided frying pan medium high heat, add the Turkey and brown on all sides.
  2. Meanwhile add the Onion, Chilli sauce, Cumin, Cinnamon and Chickpeas. Turn the Hot Pot – Slow cooker on low.
  3. Add the turkey to the Slow cooker and stir it all together. Cover on low for 6-8 hrs.
  4. 15 Minutes before serving throw in the Apricots and coriander stir and cover again.
  5. Serve Hot on the Salad.

I serve this with a Mint & Mango,  Bulgar wheat salad See here for recipe:    http://www.hotpothoney.co.uk/a-mango-mint-bulgar-wheat-salad-a-great-side-for-lots-of-dishes-not-slow-cooked/

NB: This is posted under Milk/Egg/Tomato/paleo/Gluten and Soya free. For Paleo and Gluten free serve with Rice noodles/Quinoa you could still use the other salad ingredients. (NB Quinoa is not classed as Gluten But you will have to check if you can eat it if allergy’s are present.) FYI Its pronounce Kin Wah.

 

 

 

Posted in Dairy Free, Egg Free, Gluten Free, Healthy Bites, Meat Dishes, Paleo, Simple - Chuck It In., Soya Free, Tomato Free, Turkey
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