Warm salmon, potato dill and salad

• 50g waxy potatoes, peeled
• 2 handfuls watercress
• 1 tbsp olive oil
• 4 fillets of salmon, 150g each
• Sea salt and pepper

Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp red wine
• vinegar
• 1 tsp Dijon or seed mustard
• Sea salt and black pepper
• 3 spring onions, finely chopped
• 2 tbsp dill, finely torn
• 1 tbsp small capers, rinsed

Author: Jill Dupleix Tuesday November 2, 2004 French, Quick, Contemporary, Healthy, Wheat free, Dairy free, Nut free, Salad

Method

Cook the potatoes in simmering, salted water until tender but still firm, about 20 minutes.

To make the dressing, whisk the extra virgin olive oil, vinegar, mustard, salt and pepper in a large bowl until thickened. Add the spring onions, dill and capers.

Heat 1 tbsp olive oil in a large frypan and sear the salmon, skin side down, until the skin is crisp. Turn to finish cooking briefly on the other side, leaving the inside pink. Season well.

Drain the potatoes and slice them thickly as soon as you can handle them. Toss them carefully in the dressing, making sure the slices are well-coated, and arrange on four warmed dinner plates.

Place the salmon on top. Wash the watercress, toss it in any remaining dressing and serve alongside salmon.

Serves 4.

Slow cookedr: red thai curry

Ingredients (serves 4)

• 1 1/2 tablespoons vegetable oil
• 1kg chicken thigh fillets, trimmed,
• cut in half crossways
• 114g can Thai red curry paste (see note)
• 1 cup Continental Real Chicken Stock
• 150g fresh shiitake mushrooms, stems trimmed, halved
• 230g can sliced bamboo shoots, drained
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 140ml can coconut milk
• 1/3 cup basil leaves
• steamed jasmine rice, to serve

Method

1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
2. Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
3. Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
4. Stir in basil. Spoon curry over rice. Serve.

Slow cooker: stroganoff

900 g of top round steak, thinly sliced across the grain
1 sliced medium onion
450 g of fresh sliced mushrooms
¼ teaspoon of thyme
½ teaspoon garlic salt
¾ teaspoon of dry mustard
¾ cup of beef stock/ broth
¾ cup of dry sherry

Add at the end
1 ½ cups of sour cream
½ cup of flour

Place all initial ingredients in the slow cooker, mix well and cook on low heat for 7 hours. Finally, mix in 1 ½ cups of sour cream ½ cup of flour and heat on for 40 minutes on high. Serve over rice or pasta

Serves 6

A slow cooker dessert

This has to be tried :)

Crock-pot Chocolate Fudge Pudding Cake

This rich, gooey cake is good straight from the crock-pot, cold or reheated. It doesn't keep very well, but you shouldn't have any left over anyway

1 cup flour
3/4 cup brown sugar
2 tbsp. cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 tbsp. oil
1/2 tsp. vanilla

3/4 cup brown sugar
2 tbsp. cocoa
1 3/4 cups hot water

Spray 4 quart crock-pot with non-stick cooking spray. In large bowl, combine first 5 ingredients and stir to combine. Add milk, cooking oil and vanilla and stir well. Pour into prepared crock-pot.

In a medium bowl, stir second amount of brown sugar and second amount of cocoa together. Add hot water and mix well until blended. Pour over batter in crock-pot; do not stir! Cover crock-pot and cook on high about 2 hours or until toothpick inserted in centre comes out clean. 8-10 servings

Slow cooker: beef curry

Beef Curry (which you can freeze - no potatoes)

1kg of cubed beef
1tb curry powder (or to taste)
2 garlic cloves (or garlic paste out of a jar)
1 cup raisins(or sultanas)
3 apples peeled, cored and sliced
1-2 onions
salt/pepper to taste if you wish
1 can of beef broth (or beef cubes with water)

- coat meat in flour and curry powder (or just thicken with flour at the end)
- Throw meat in slow cooker
- Throw in the garlic, raisins, apples, onion, salt and pepper
- Throw in the beef cubes and water or broth
- Stir and cover to cook on low for 8 to 10 hours
- add extra curry to taste toward the end up to 1 tablespoon
- serve with hot rice

Slow cooker: meatballs

Meatballs

500g beef mince
250g Italian sausage
2 eggs
1/4 cup of milk
1/2 cup dry breadcrumbs
3 tablespoons grated parmesan cheese
1 crushed garlic clove
Salt and crushed black pepper

~ In a bowl, beat eggs and add milk.
~ Add beef and Italian sausage & mix together.
~ Add rest of ingredients and mix until combined.
~ Shape the mixture into 2cm balls and place on a greased baking sheet.
~ Bake at 180`c for 15 minutes.
~ Add to crock pot.

Sauce
1 tin chopped tomatoes
1 small tin tomato paste
1 small onion chopped
1/2 green capsicum, diced
1 cup beef stock
1/2 cup red wine
2 garlic cloves crushed
1 tablespoon of oregano/basil/mixed herbs
1 teaspoon sugar


~ Mix all ingredients together and pour over the meatballs.

Cover and cook on Low for 4 - 5 hours.

Slow cooker: corned beef

Corned beef

boiling water 2 cups
whole cloves 2
brown sugar, packed 1 tbsp
bay leaf 1
pepper 1/4 tsp
corned beef 1.5 kg
medium carrot, cut up 6
medium onion cut up 2
medium potatoes peeled and cut up 4

Stir first 5 ingredients together in bowl. Pour liquid mixture into slow cooker.

Place corned beef in liquid mixture

Add remaining 4 ingredients. cover. cook on low for 10-12 hours or on high for 5-6 hours, Discard bay leaf. serves 12.

Slow cooker: beefy rice casserole

Beefy Rice casserole

cooking oil 1 tbsp
lean beef mince 680g
canned tomatoes with Juice 800ml
chopped onion 1.5 cups
chopped capsicum 1/4 cup
uncooked long grain rice 1 cup
salt 1.5 tsp
chilli powder 1 tsp
water 1 cup

Heat cooking oil in fry pan. Add mince and brown. Drain well. Place into slow cooker.

Add remaining 7 ingredients. Stir. Cover. Cook on low for 6 - 8 hours or on high for 3-4 hours. Makes 7.5 cups

Slow cooker: hamburger casserole

HAMBURGER CASSEROLE

lean beef mince 680g
medium potatoes - thinly sliced 3
medium onion - thinly sliced 1
medium carrots - thinly sliced 3
celery rib - thinly sliced - 1
frozen peas - 300g
salt 1tsp
pepper 1/4 tsp
condensed tomato soup - 284ml
beef stock powder 2tsp
water 1/2 cup

Brown mince in frying pan. Drain well. Place into slow cooker.

Add next 7 ingredients. Stir.

Mix soup, stock powder and water in bowl.
Add to slow cooker. Stir. Cover. Cook on low for 8-10 hours or on high for 4-5 hours.

Slow cooker

So...one of our bet wedding presents was our slow cooker. I desperately needed some recipes to use with it, so here's what I found:

Sweet and sour chicken wings

whole chicken wings 1.4kg
brown sugar 1 cup
plain flour 1/4 cup
water 1/2 cup
ketchup 1 1/2 tbsp
white vinegar 1/4 cup
soy sauce 1/4 cup
garlic powder 1/4 tsp
onion flakes 1 tsp
salt 1/2 tsp
mustard 1/2 tsp

Discard tip and cut wings apart at joint. Place chicken in slow cooker
Mix brown sugar and flour well in saucepan. Add water, vinegar and ketchup. Stir

Add 5 remaining ingredients. Heat and stir until boiling and thickened. Pour over wings. Cover. Cook on low for 8-9 hours or on high for 4-4.5 hours until tender.

Chickpea and lemon dip

400g canned chickpeas, rinsed and drained
1 teaspoon ground cumin
sea salt
1 clove garlic, crushed
2 teaspoons lemon juice
1/4 cup olive oil
1 tablespoon plain yogurt
olive oil, extra, to serve
cracked black pepper
store bought grissini to serve

Place the chickpeas, cumin, salt, garlic, lemon juice, oil and yogurt in the bowl of a small food processor and process until smooth. Spoon into a bowl, drizzle with extra oil and season with pepper. Serve with grissini.

Option to add 1/4 cup basil leaves, 1/4 cup mint leaves, 1/4 cup parsley leaves and 1 extra spoon of yogurt.