A Mango, Mint & Bulgar Wheat Salad. (A great side for lots of dishes, Not Slow Cooked)

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

Chicken skewer on Bulgar rice salad 3 Chicken skewer on Bulgar rice salad 1

Not slow cooked however the recipe has been requested so here it is so simple.  enjoy. You can add Romanian heart lettuce to this recipe, and some Parsley Like a Tabbouleh.

Tabbouleh often has tomatoes and always has parsley and mint. Mix it up a bit use what you have. As long as there is mango, mint, red onion and lemon juice it will be fab.

I have made it with dried mint but its no way as delicious get fresh if you can.

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.

  • 1/2 a red onion. Chopped finely.Bulgar wheat salad
  • 1/2 Cucumber. Chopped finely.
  • 1 whole mango. Cubed.
  • A big Handful of fresh Mint leaves Roughly Chopped.
  • The Juice of 1/2 lemon.
  • Drizzel of olive oil.
  • 125 g of Bulgar wheat. (as an alternative for dietary reasons you could use rice noodles, rice, red lentils or Quinoa instead.)

Method

  1. Put the onion, cucumber, mango, mint,lemon juice in a bowl  and drizzle on some olive oil stir well.  Add a little salt and pepper (taste it, its already good.)
  2. Boil the Bulgar wheat in about 600 ml water for at least 15 minutes. Drain well.
  3. Mix into the mango mix.

Its ready to serve. I serve this with lots of things. Go for it.

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

 

 

 

Posted in Dairy Free, Egg Free, Side Dish, Simple - Chuck It In., Soya Free, Tomato Free, Vegetarian

Caribbean Beef and Coconut.

Details:     Prep Time = 20 minutes.      Cooking Time =  6-8 hrs      Serves = 4

Coconut beef 5 Coconut Beef 3

Happy New Year and welcome to  My first post of 2014.

I never took a finished dish photo, it was NYE and was been splashed around in any old bowl. I didn’t want to stop my guest while I prepared the best dish to be photographed on a plate and then give them bowls.

Wow this was amazing I have cooked this twice however the second time I cooked it I doubled the Quantities and fed 8 adults on NYE. We all loved it and had a fab night. I also did a side dish of a very spicy chicken curry.

I do love Caribbean food, on a foot note I cooked this with a Lauki. *Lauki is a traditional Indian veg. However I wanted to add a veg to the dish as I was feeding so many and its a fabulous addition and I recommend it. So not very Caribbean at all.  Leave it out if you wish.

They are Surprisingly easy to find in the supermarkets. I knew it was like a egg plant so it soaks up flavors it worked perfectly.

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.Coconut Beef 1
  • 500g beef.
  • 2 cloves of Garlic. Smashed and chopped roughly.
  • 1 Habanaro chillie de-seeded  for a little kick. Or with seeds for a bigger kick. Chopped very finely
  • 1.5 inch Ginger peeled and cut into thin strips.
  • Bunch of Spring Onions. Chopped roughly.
  • 1 lauki peeled and chopped into bite size chunks *See notes above (you could us an aubergine instead)
  • 160 ml Coconut Cream.
  • 100 ml Beef stock.
  • 100 g Shiitake Mushrooms, chopped in quarters or in half.
  • 2 Fresh bird eye chillies  pierced. To add on the top for the heat freak (optional)

Coconut Beef Coconut Beef 2 Coconut Beef 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 beef brown and pop in the Hot Pot Slow cooker. Turn on low cover.
  2. Remove most of the fat with a slice of  bread (feed this the birds) leave about a tbsp to fry in.
  3. Now add into the frying pan the Garlic, Chillie, Ginger and Spring Onion fry until aromatic. About 5-10 minutes add to the pot  with the beef.
  4. Fry the Lauki in the remaining oils and flavors in the pan, fry until lightly browned. Add this to the pot too. About 5 minutes.
  5. Pour in the Coconut cream and then the beef stock. Season Well Lots of Black pepper. stir. Add the optional chillies on the top.
  6. Cover for 6-8 hrs.
  7. 30 minutes before serving throw in the mushrooms. 15 minutes later add a handful of chopped coriander.

I serve this from the pot onto a plain rice the flavors are all in the pot.

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

 

To make this a healthy dish that may help aid in weight loss, or a diet drink plan see here first http://www.hotpothoney.co.uk/healthy-bites-in-the-slow-cooker/

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

Gammon with a Orange, Ginger and Wholegrain Mustard Rub

Details:     Prep Time = 10 minutes.      Cooking Time =  Low 6-8 hrs or high for 4     Serves =4

Orange Ginger And Wholegrain Mustard Gammon 4 Orange Ginger And Wholegrain Mustard Gammon 2

My first post after Christmas.  It was an eventful Christmas I suppose my first big news is that I’m expecting Child number 3! feeling very blessed. This will explain why Over the last 3 months I have not added as many recipes as most of the time I couldn’t stand the smell in the house without feeling very sick.

Next I had a soup maker, that has revolutionized my life from slow cooking to super fast soup 21 minutes exactly. It also makes smoothies in 2 minutes and is a doddle to clean. So I will be doing a lot of soups with recipes for both ways. 21 minutes 21 minutes still shocked from veg to blended soup. wow

This Gammon was a bit of a experiment but it was soooo nice.  My favorite way to cook gammon to-date.

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.

  • 750 g Gammon Joint.Orange Ginger And Wholegrain Mustard Gammon
  • The zest of 2 Tangerines.
  • 1 inch fresh Ginger.
  • 1 Tbsp Wholegrain Mustard.
  • 300 ml of hot water (if your pot is hot, cold water if not.)

Method

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

  1. In a blender add the Zest, Ginger and Mustard blend until even.
  2. Rub this all over the Gammon.
  3. Add the water.
  4. Cook on low for 6-8 hrs or high for 4.

I serve this with Salad Pineapple and egg

Orange Ginger And Wholegrain Mustard Gammon 1 Orange Ginger And Wholegrain Mustard Gammon 3

NB: This is posted under Milk/Egg/Tomato/Soya/Gluten free, and Paleo. For Egg free don’t serve with the egg.

 

 

 

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

Leek and Potato Soup

Leek & Potato Soup 3

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

Leek & Potato Soup 1     Leek & Potato Soup 3

Another kids favorite my kids love soup, any soup mom we want soup soup soup.

Another great winter warmer Neil loved It too even tho I  totally burnt Neil’s, I feed me and the kids at 5.30 then Turned to soup to warm as Neil wouldn’t be back until 7. Well that’s what I thought. whoops I turned it to high leaving the blended soup on high and as there was only a little in the bottom left it burnt up the sides and slightly tainted the soup.

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.

  • 500g Potatoes. About 5-8 average potato. Chopped into Sm bite sized chunks.Leek & Potato Soup
  • 500g Leeks. About 2-3 whole leeks.
  • 2 Carrots chopped in slices.
  • 2 celery sticks. Chopped in slices.
  • 1 clove Garlic smashed and chopped roughly.
  • 500 ml veg or chicken stock, I used veg.
  • 1/2 tsp Majoram.

Method

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

  1. To the Hot Pot/Slow cooker add the Potatoes, Leeks, Carrots, Celery, Garlic, Stock and Majoram.
  2. Cover on low for 6-8 hrs making sure potatoes are cooked through.
  3. Blend in your usual way. Personally I turn of the slow cooker allow to cool a little. Blend with a stick blender in the pot.  If you do this be careful it can splash and is very hot still.
  4. Chop up fresh parsley and sprinkle on top or let the individuals add what they like.

I serve this with fresh bread.

Leek & Potato Soup 4

NB: This is posted under Milk/Egg/Tomato/Soya and Gluten free.  For Gluten free dont serve with bread or use a alternative bread there are lots on the market now.

 

 

 

Posted in Dairy Free, Egg Free, Gluten Free, Healthy Bites, Kids Favorites., Simple - Chuck It In., Soup, Soya Free, Starters, Tomato Free, Vegetarian

Beef Rendang

Details:     Prep Time = 20 minutes.  Cooking Time = 8-10 hrs low   Serves = 4

Beef Rendang 3   Beef Rendang

Beef Rendang. I really wanted to recreate this classic Malaysian dish. I knew this wasn’t going to be a easy task to cook in just the slow cooker.  Beef Rendang takes a lot of (slow cooking sounds perfect) however the slow cooking evaporates the coconut milk, cooking the spices into the meat. Which is what is needed to make this dish dark in colour and therefore the spices act as a preserve and if cooked the traditional way the meat is good for around 3 weeks???

This version although delicious is different from the traditional.  As in a slow cooker nothing evaporates. I recommend cooking this for 8-10 hrs however you can eat it at 6 hrs and it will still be delicious.  You will see it darken as it cooks.

Enjoy this it is a taste sensation however it is Not a traditional Rendang.

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.Beef Rendang 5
  • 750g braising beef.
  • 1 tbsp Coriander leaf.
  • 2 tbsp lemon Juice.
  • 1 tsp Turmeric.
  • 1 tsp Cumin.
  • 10 Cloves.
  • 2 bay leaves.
  • 1 Cinnamon stick.
  • 1 Large Onion.Beef Rendang 4
  • 4 cloves garlic. Finley chopped.
  • 1.5″ of ginger. Peeled and grated.
  • 1 Habanaro Chillie. Finley chopped. (these are hot chillies if you want it milder remove the seeds or buy bird eye chillies, They tend to get less hot as they slow cook and this dish is  meant  to be a Hot dish.)
  • 400 ml tin coconut milk
  • 1 tbsp brown Muscovardo sugar.
  • 2 tsp Soy Sauce. (For soya free use Maggies seasoning liquid just 1 tsp tho)
  • 2 sticks of lemon grass.
  • Fresh Coriander leaves to garnish.

Beef Rendang 6 Beef Rendang 7

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 beef and brown evenly than pop this in the pot along with the Coriander leaf, Lemon juice, Turmeric, and Cumin. Soak up the remaining fat with a slice of bread(fed this to the birds) Cover and turn on low.
  2. Heat some oil in a pan when hot add the cloves, bay leave and cinnamon. fry for 5 minutes until aromatic.
  3. Now add the Onion, Garlic, Ginger and Chillie to the pan. Fry this until soft and smelling good. Take your time, with the spices in here too, theirs no rush, just don’t let anything burn.
  4. Stir in the coconut milk, Sugar, Soy Sauce and Lemon grass. Bring to the boil let it simmer for 5 minutes and then pour int the slow cooker, season and stir well.
  5. Cover for 8-10 hrs on low. Enjoy the smells.

I serve this with Turmeric rice and fresh coriander.

 

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

 

Posted in Beef, Curry, Dairy Free, Egg Free, Gluten Free, Healthy Bites, Paleo, Soya Free, Tomato Free

Mince ‘N’ Tatties.

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

Mince N Tatties 4

A classic one pot, so simple any veg you like just mix it up and enjoy, Kids love it everyone loves it.

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.

  • 4-5 Potatoes. chopped into bite sized chunks.Mince N Tatties
  • 1 tbls of Oil to cook, May need more less use as little as you can.
  • 750 g beef mince.
  • 3 Carrots sliced.
  •  300 ml red wine.
  • 200 ml Beef stock. use two stock cubes or crumble them in and juts used Boiling water.
  • 1-2 Onion Chopped finely.
  • 2 bay leaves
  • 200 g green beans chopped.

Mince N Tatties 1 Mince N Tatties 2 Mince N Tatties 3

Method

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

  1. Put the potatoes into the slow cooker/hot pot.
  2. Heat the oil in a large heavy sided frying pan medium high heat,  Add the Mince fry until brown remove with a slotted spoon and add to the Slow Cooker/Hot Pot. Turn on low. Remove the fat from the frying pan with a slice or two of bread and put out for the birds.
  3. Add the Carrots, red wine and beef stock.
  4. Fry the onions until soft  add to the pot stir well.  Season well, add the bay leaves and cover on low. 6-8 hrs.
  5. 40 minutes before eating stir in the green beans. Re cover on low.

I serve this with Nothing at all could be served with a slice of bread but its perfect on its own.

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

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

 

 

 

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

Minestrone Soup

Minerstrone 8

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

I made this in my 3.5 lt pot, however I really could have done with a bigger one!   I couldn’t add more liquid so it was more of a stew but the taste was minestrone all the way if you are using a bigger pot add another 100/200 ml chicken stock. Use your eyes for consistency its what you like. I have frozen 2 Portions. I feed 3 hungry adults and 3 kids. Will let you know how it turns out as I haven’t frozen a pasta dish before. ( I don’t hold out much hope for it being as nice.)

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.Minerstrone
  • 200 g of Lardons. (For vegetarian replace with smoked Garlic and leave the ordinary garlic out, or add a tbsp of BBQ sauce.)
  • 3 Potatoes. Chopped into small cubes.
  • 2 Carrots. Chopped into small cubes.
  • 1 leek. Chopped into Small cubes.
  • 3 Sticks Celery. Chopped into fine slices.
  • 1 Tin chickpeas 400g. Drained. 
  • 1 tin of tomatoes 400g.Roast Chicken Masala
  • 1 Onion. 
  • 2 cloves Garlic smashed. (for vegetarian replace with smoked garlic see above)
  • 650 ml chicken stock. Use 2 cubes. If you have a bigger pot use 850 ml. Makes it more soupy will serve loads more to. (veg stock if vegetarian)
  • 150g Farfalline Soup pasta (small pasta sold in Tesco can be any Sm pasta)

minerstrone 2 Minerstrone 1 Minerstron 4 Minerstron 3

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

  1. Fry the lardons until golden brown. Add them to the slow cooker/Hot pot. For veggy skip this.
  2. Put the slow cooker on low and add the Potatoes, Carrots, Leek, Celery, Chickpeas, 
  3. Blend the Tomatoes, Onion and Garlic together add to the Pot.
  4. Add the chicken stock.
  5. Add the Bay Leaves, Oregano, Season and stir well.  Cover and leave on low for 6-8 hrs.
  6. 30 minutes before serving stir in the pasta. Re cover.

I serve this with Crusty Bread, Not a lot tho its Sooo Filling. NB: This is posted under Milk/Egg/Soya free.

Posted in Dairy Free, Egg Free, Healthy Bites, Kids Favorites., Simple - Chuck It In., Soup, Soya Free, Starters, Vegetarian

Masala Roast Chicken.

Roast Chicken Masala. 2

Details:     Prep Time = 10 minutes.     Cooking Time =   6-7 hrs on High   Serves =4

Roast Chicken Masala. 2 Roast Chicken Masala 7

I served this with Turmeric Rice but it would be great with veg  and spicy potatoes like  http://www.hotpothoney.co.uk/saffron-infused-new-potatoes/

You could put it on crusty bread or serve stuffed into a Nan bread with the  Indian gravy poured in.

This is a great first taste for people who are not sure if they like Indian foods or not.

Both my kids whooped this down and I had a friends daughter staying with us to, she is a fussy eater however she ate this really well minus the gravy.

Neil gave it the thumbs up too and me well I just loved it its a little unusual to make a Indian gravy in this way but I’m so glad I did and will do it again one day.

And the next day the chicken cold on crusty bread was amazing the flavors in the chicken appeared to of enhanced overnight.  I may well leave it to marinate overnight next time.

And There just a chance this marinade will find its way onto our oven cooked turkey this yr.

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.

  • 1/2 tsp Salt.Roast Chicken Masala
  • 2 tbsp lemon Juice.
  • 1 green chilli.
  • 2 tsp Garam Masala.
  • 3 garlic cloves.
  • 1.5 inch fresh ginger root.
  • 1 tsp turmeric.
  • 1 tbsp Coriander Seeds.
  • 1 whole Lemon Pierced.
  • 1 whole chicken 1.5-2kgRoast Chicken Masala 4
  • 1 small brown onion 1/2 for under the chicken, 1/2 to blend with the spices 
  • 1 tbls of Oil to cook, May need more less use as little as you can.

 

Roast Chicken Masala. 3 Roast Chicken Masala 5 Roast Chicken Masala 6

Method

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

  1. Make a chicken sling.
  2. Put the salt, lemon juice, Chilli, Garam Masala, Garlic, Ginger, Turmeric, Coriander seeds and half the onion into a blender. Blend until a rough paste.
  3. Put the whole lemon into the chicken carcass.
  4. Rub over half the paste into the chicken skin and push some inside the chicken too.
  5. Heat the oil in a large heavy sided frying pan medium high heat, Add the Chicken fry on all sides till browned and smelling good.
  6. Add the rest of the onion into the slow cooker.
  7. Pop the chicken in the Slow Cooker/Hot Pot for 6 hrs on high.

The chicken sling

Orange chicken 10 Orange chicken sling 1 Orange chicken Sling 2 Orange chcken sling 3 Orange chicken 5 Orange chicken sling

Gravy 

  1. 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. The Indian Masala flavor is subtle but so tasty.

Cheats Gravy

  1. Make sure the slow cooker is on high. Now sprinkle in your usual gravy (bisto etc ) whisk until its the thickness you like. Made this way the Indian Masala flavor is subtle but so tasty.

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

I serve this with Turmeric Rice and the Indian gravy from the pot.

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

 

 

 

Posted in Chicken, Curry, Dairy Free, Egg Free, Gluten Free, Healthy Bites, Kids Favorites., Mediocre - Fry Something, Paleo, Roast Meats, Soya Free, Tomato Free

Doner Kebab ‘FakeAway’

Doner Kebab 4

Details:     Prep Time = 15 minutes.      Cooking Time =  3.5 hrs high,  5-6 on low.     Serves = 4

Doner Kebab 2   Doner Kebab 5

I have had the Lamb for this in the fridge for a week but didn’t  fancy it. Last time I had a Lamb kebab from a chip shop I was 20 something and tipsy to say the least.  Theirs no doubting they are tasty but so bad for you, this way using lean lamb all the fat is left in the SC and its not so bad for you.  Depending what you choose to serve it with.

The kids loved it (no hot sauce for them tho) and I think Neil was surprised, he totally loved it.  He said ‘it was very Kebaby’  I think that’s a compliment.

Love making the FakeAway dishes.

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 tsp Oregano.Doner Kebab
  • 1/2 tsp Italian Season.
  • 1 tsp Salt.
  • 1/2 tsp Black Pepper.
  • 2 tsp Cumin.
  • 2 Garlic cloves, Crushed then chopped very very finely. 
  • 1 bird eye Chili chopped very very finely.
  • 1 sm brown Onion chopped very very finely.
  • 500g Lean minced Lamb.

Doner Kebab 4  Doner Kebab 5 Doner Kebab 3 Doner Kebab 1

Method

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

  1. Add the Oregano, Italian Season, Salt, Pepper, Cumin, Garlic, Chili and Onion into a bowl.
  2. Add the minced Lamb and mix like never before mix, fold, pound trying to remove all air bubbles till you have a perfect almost dough of lamb.
  3. Pop in the slow-cooker/Hot Pot on high for 3.5 hrs, low for 5-6 hrs. (it can go to far quite fast unlike most slow cooking so try to stick to these times or be around it can crumble if left to long.)
  4. Remove and slice as thinly as you can, I did mine quite thick for thinner traditional try using a potato peeler. depends how you want it.

I serve this stuffed into a lightly toasted pita bread with Mint sauce, Mayonnaise, Tomatoes, lettuce, Chilly sauce and chopped coriander.

Obviously for milk egg free use a free from mayo (easy to get most health food shops). I use ‘Organic Egg  free Mayo’ catchy name…

NB: This is posted under Milk/Egg/Tomato/Soya/gluten free. For gluten free/Paleo serve with a free from bread. Or a sweet potato Jacket.

Posted in Dairy Free, Egg Free, FakeAway, Gluten Free, Lamb, Paleo, Simple - Chuck It In., Soya Free, Tomato Free

Roast Beef with a Mild German Influence.

Roast Beef 5

Details:     Prep Time = 15  minutes.      Cooking Time =  8 – 10 hrs      Serves = 4-6

Roast Beef    Roast beef 3

I popped this on in the morning it was a busy Saturday we would be out till 4.30 leaving us enough time to turn on the ready prepped Veg.

We visited a Christmas fair ate too much curry, hot dogs and mulled wine for Neil. (I was driver).  The kids had a great time. And it was so nice to come home to this amazing dinner.

The pickles do add a hint of depth to the gravy I totally recommend this for added flavor to your joint. I’m not really sure why I decided to try it like this but so glad I did I will cook it like this again simple and Tasty. I finished of the beef the following night and it was delicious.

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.Roast Beef 2
  • 1.5-1.7 kg of beef silver-side.
  • 1 -2 Onion Chopped roughly.
  • 2 carrots Chopped roughly.
  • 2 celery sticks Chopped roughly.
  • 1 tsp Ground Cloves.
  • 2 Bay Leaves.
  • 9 Pickled Gherkin.
  • 1 crumbled beef stock cube.
  • 100 ml Red wine
  • 1 tbsp Whole Grain Mustard.

Roast beef 1 Roast Beef 4 Roast Beef 5

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 roast beef and brown on all sides.
  2. Meanwhile add all the Other ingredient into the pot. Onions, Carrots,Celery, Cloves, Bay Leaves, Gherkins and Stock cube.
  3. Pop your joint of beef on the bed of veg and spread the top side of  the beef with the wholegrain mustard. Pour over the read wine season well and cover on low for 8-10 hrs.

Gravy 

  1. With a masher gently squash the veg down into the juice then remove the lumps of veg.
  2. Depending on the cut you used you may find that there is a layer of fat on the top, Ladle this off as much as you can and then use a slice of bread to remove even more,  (put this out for the birds) until you have all the good meat and veg juices.
  3. 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.

Cheats Gravy

  1. With a masher gently squash the veg down into the juice then remove the lumps of veg.
  2. Depending on the cut you used you may find that there is a layer of fat on the top, Ladle this off as much as you can and then use a slice of bread to remove even more,  (put this out for the birds) until you have all the good meat and veg juices left.
  3. Make sure the slow cooker is on high. Now sprinkle in your usual gravy (bisto etc ) whisk until its the thickness you like.

Serve the gravy from the slow cooker pot with a ladle. Or pour into a gravy jug.

I serve this with Mash potato and Green Beans and gosh the gravy is amazing.

 

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

 

 

 

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