TARRAGON CHICKEN IN SLOW COOKER
1 whole chicken washed and trimmed… I did not have a whole bird so I used 12 chicken portions,
60 g butter,
1 lemon rind or orange rind placed in the cavity of the bird.
I used the lemon cut in strips and threw into slow cooker.
2 cloves minced garlic,
1 onion sliced,
2 teasp dried tarragon,
2 tsp paprika,
Salt and black pepper,
1 glass of dry white wine ( optional )
1/2 cup chicken stock,
1/2 cup cream.
Mix butter with garlic, salt, pepper, tarragon and smear inside the chicken and smear extra butter on the Breast portion if you doing the whole bird or just smear the chicken portions with the butter mix. Place onion in the slow cooker, add chicken portions or whole chicken, add wine and stock and cook on high for 4 hours. Stir in the cream, remove chicken and make a gravy with the liquid in the slow cooker. Thicken with a little maizena if gravy too runny, cook on high for a further 7 mins.

Photo:  Gail Haselsteiner

GAIL’S OXTAIL STEW
2 packets oxtail
Wash and brown in olive oil in pressure cooker pot for 12 mins, turning regularly.
Add:
1 large chopped onion
2 sticks chopped celery
Brown further until onion is tender.
Add:
1 glass dry red wine, optional
1 small tin tomato puree
salt
white pepper
1 ½ teaspoons garlic flakes
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons paprika
2 bay leaves
Extra:
2 cups beef stock
carrots, quartered potatoes and 1 cup frozen peas
3 teaspoons maizena

Simmer for 3 mins then add 2 cups beef stock. Place lid on pressure cooker once boiling and cook on medium heat for 1 ½ hours. Open the pot and add carrots, quartered potatoes and 1 cup frozen peas.
Close up pressure cooker and cook a further 15 mins. Thicken gravy with the maizena made into a paste, stir until gravy thickens. Serve with rice or mash potato.

This can be done in the slow cooker, same method as above, add all the ingredients in the slow cooker with the liquid. Close and cook for 7 to 8 hours on low heat. Thicken with the maizena as above for the gravy.
Source and photo: Gail Haselsteiner

Second photo:  Alletta Burgess
Made the most delicious oxtail pot. Followed the recipe on the FL page with a few tweaks, GAIL’S.
I omitted the potatoes, celery and peas. Added baby brinjals, button mushrooms, small carrots and baby onions. Used red- and yellow pepper cut into thick chunks. Also did not need to thicken the gravy as it was perfect and thick already.

LEG OF LAM IN THE SLOW COOKER

I rubbed the meat with salt and pepper, stuffed a few garlic cloves in. Then browned it in a pan and put it in the slow cooker overnight.

Cornel du Plessis
With any liquid ???

Rina Kleinhans :  nee geen vloeistof nie…

Cornel du Plessis:
laaste vraag …moet die slowcooker heeltyd op hoog wees en hoe lank is dit in die slowcooker ?

Melissa Ann Vermeulen:
Cornel, I started mine on high but then turned it to low when I went to bed last night.

Melissa Ann Vermeulen
Rina, this was delicious. I don’t think I’ll do lamb any other way from now on. Next I’m going to try pork because I’m always seeing “pulled pork” in magazines.

Cornel du Plessis But pulled pork has got lot of braising liquid….

Melissa Ann Vermeulen
Cornel, my husband made me a smallish rack that fits just in the slow cooker and keeps the meat off the bottom so any juices lay at the bottom and the meat wasn’t in it.

Picture and ides from Melissa Ann Vermeulen

ELSIE SE MOERBY DIS

Ai Rina, weereens nie n resep nie maar hier is dit.
Het stowe Beesvleis sommer omder in die pot gesit. Daarop het ek Gesnyde Preie, Sampioene, Kwart stukke Ertappels, Brusselse spruitjies, en 1 Blikkie Tamatie Smoor.
Sodra dit gaar is gaan Knorr se Sampioen sop meng met n bietjie water om dit te verdik.
Heel laaste gaan ek my klaar gekookte Macaroni in sit en Whalla,

FOTO EN RESEP: Elsie Jacobs Dreyer

EENSKOTTEL HOENDER EN RYS GEREG
Gebruik ‘n oondskottel met deksel.
1 kop rou rys
1 ½ – 2 kop gemengde gevriesde groente (klein blokkies wortels, mielies, ertjies en boontjies mengsel)
1 pak hoenderporsies
1 groot ui in ringe gesny
1 klein blik perskeskyfies met sous
¼ kop blatjang
1 pakkie sampioen of wit uiesoppoeier aangemaak met
500 ml water
Sout en peper na smaak
Metode:
Gooi 1 kop rou rys onder in ‘n gesmeerde oondbak wat sy eie deksel het.
Gooi die koppie gemengde groente –eweredig oor die rys.
Pak vervolgens die ontdooide hoender porsies bo-op.
Versprei die uie ringe bo-op en rond af met die blikkie perskeskyfies in stroop.
Maak die pakkie sampioen- of wit uiesop aan met 500ml water, voeg die kwart koppie blatjang hierby en meng goed deur en gooi die sous bo-oor die bestanddele in die oondskottel.
Geur met nog ‘n bietjie sout en peper na smaak indien nodig. Hou ingedagte dat die soppoeier reeds geurmiddels by het wat gewoonlik genoeg is vir die gereg.
Bak vir 1 en half uur tot 2 ure by 160 grade C met die deksel op. Kyk na uur en ‘n half of die vleis sag en gaar is, en die rys uitgepof is.
Verwyder dan die deksel, plaas terug in die oond, verhoog die grade na 180°C. Hou die gereg dop sodat die hoenderporsies nie brand nie, maar net mooi verbruin en die velletjie bros bak.
Aangesien hier reeds rys asook ‘n spatsel groente in die gereg is, kan u net ‘n slaai of twee hiermee saam bedien.

Foto: Adam Cloete

Foto:  Madie Janse van Rensburg Ek het dit in die slow cooker gemaak — Dit het 100% gewerk! Ek het net 1.5kp water gebruik en hom vir 5 ure in gehad en die verstelling was op hoog.

KAIINGS IN DIE SLOW COOKER

Ek gebruik vark spek as jy die vel af sny het jy lekker sagte kaiings
Sny dit in blokkies
Sit dit in die slow-cooker net so sonder niks in
Sit slow cooker op high tot dit begin vet onder in het
Dan sit jy hom op low en net so nou en dan gaan jy roer jy
Vet is spierwit wat uitkom en jou kaiiens heerlik

Bron:  : Chrissie Havlicek

MOEITE VRYE MAC EN CHEESE IN DIE SLOW COOKER
4 koppies melk
2 eiers
1 teelepel sout
1 teelepel mosterdpoeier
½ teelepel fyn peper
1 teelepel droë pietersielie of gemengde kruie
½ pak rou macaroni
½ ui fyn gesny
Rooiworsie of tuna ekt Rooiworsie gebruik
2-4 koppies kaas
Smeer binnekant van die prutpot met botter . Klits melk, eiers en geurmiddels saam. Roer by kaas en macaroni en Rooiworsie in.
Bedek die prutpot en sit op “high” vir 3 ure!
HEERLIK!!!!!!!!!

BRON/FOTO: Benhet Nieuwenhuis

THAI GREEN CURRY IN SLOW COOKER
This recipe is made in a Tagine but can also be made in any slow cooker.
Garlic
Chilly
Butter
Chicken fillets cubed
Green curry paste
Lemon grass
Lime leaves
Coconut milk
Fish oil/fish sauce
Eggplant (optional)
Cherry tomatoes (optional)
Mix veggies
Take garlic and chilly to taste and stir fry with butter until brown.
I then add the chicken with a little bit of veg oil/ olive oil and brown.
I take the green curry paste, lemon grass, lime leaves if you have and mix with coconut milk which you can heat or microwave to just boil.
Real thai people would add 2 table spoons of fish oil /fish sauce and Some eggplant or cherry tomatoes.
I don’t like that so i leave it out.
Add it all together with the chicken in the Tagine which i put at a low heat of say 2 where the highest on my stove is 6.
I add the mixed veg and cover the lid.
I would turn everything in the pot over every half hour once so that the flavor mixes. Leave that all simmers through.
On my tagine at least two hours or so.
On the side normally heat rice or noodles and serve the mix in a bowl with noodles. jasmine rice works best as it takes flavor well.

SOURCE/PHOTO: Hennie Jansen Van Rensburg

PORTUGESE CHICKEN AND VEGGIES IN SLOW COOKER

Marinate the chicken in this:

80ml (1/3 cup) fresh lemon juice
60ml (1/4 cup) olive oil
2 tablespoons sweet paprika
2 tablespoons dried oregano
2 tablespoons brown sugar
4 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
1 teaspoon salt

Veggies
Potatoes
Cherry tomatoes
Capsicum
Onion

Chicken stock and 1 can of diced tomato
Cook in slow cooker

Marinate ur chicken and leave overnight.

Brown ur chicken before cooking it in slow cooker. Just enough to get some colour on it

RECIPE AND PICTURE:  DI BO

 
SLOW COOKER CREAMY GARLIC STEAK

1kg steak (diced or pieces)
1 onion diced
2 handfuls of mushrooms
3 tspn garlic

Put steak, onions and mushrooms into slowcooker and cook on LOW for 5 hours.

Mix
250ml thickened cream
1 tbls garlic powder
3 tbls of cream cheese
1 tspn onion powder and
a handful of grated cheese to thicken of needed
**This you pour over meat during the LAST 30 mins of cooking

Note:
Tonight was a new recipe and once again it turned out delicious..in my husbands words…” this was really really yummy you should make this more often” Firstly, the cream cheese I used was the home made one from the blog…I have also used in making cheese cake and it is fabulous! Secondly the mushrooms I used where mushrooms I bought 3 months ago and just rinsed and then without any prep just froze them as is raw and whole. They turned out to be perfect and you would never know that they where frozen to start with. I did add some salt and a packet of onion soup at the end to thicken the sauce a bit. So here is the delicious slow cooked steak recipe and my end photos smile emoticon I served it up with some mash and steamed broccoli. Enjoy
Recipe posted and photo:  Lisinda Blaauw