Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Recipe and photo: Marcine Jenis
Daar is nie ‘n resep nie, ek het uie, prei en knoffel gebraai, skep die helfte van die uiemengsel onder in die prutpot, sit die heel aartappels bo-op die uiemengsel, heel onder, pak die beesvleisblokkies op die aartappels en die res van die uiemengsel bo-op. Plaas die wortelringe bo-op. Maak ‘n pakkie beef and onion soppoeier aan met so 250ml water, giet dit bo-oor.
Sit die pot op “slow” en gaan slaap.
Volgende oggend sit sampioene en ertjies by, en draai die pot op “auto” vir so 2 ure. Proe vir sout, en pas aan indien nodig.
Lekker basmati rys gekook en daar is alles sommer in een pot en heerlik, met ‘n lekker dik sous.
Ek hou van die feit dat die slow cooker nie jou aartappels stukkend kook nie, en jou ertjies en wortels bly so mooi kleur.
NOTA: Mens kan groenbone ook insit saam met die wortels en jy kan ook enige soetrissies saam met jou uie braai
Geniet dit baie!!
Resep: Rina Kleinhans
EIRENE SE LEKKER SOP
2 skaapboudtjops
1 groot ui gerasper
2 groot wortels gerasper
2 aartappels grof gerasper
2 chicken stock blokkies en +- 6 liter water
1 lekker opgehoopte teelepel kerriepoeier
3 knoffelhuisies gerasper
¼ koppie hawemout (oats)
500 g macaroni
2 pakkies mutton and vegetable soppoeier
½ pakkie tamato curry paste
oreganum en swartpeper na smaak
Plaas alles in die slow cooker en kook in slow cooker vir ongeveer 6-8 ure of tot alles sag en gaar is. EN DAN – sprinkle bietjie witasyn oor en meng deur.
Ek moes gister nog water byvoeg, met die staan raak dit mos dikker.
Vanaand was dit nog lekkerder.
Resep en foto: Eirene Swanepoel
CABBAGE MEATBALS IN CROCK POT
Vandag my koolfrikadelle gemaak. Baie lekker, kan dit aanbeveel.
8 to 12 large cabbage leaves
1 to 1 ½ pound very lean ground beef
1 cup cooked rice
1 egg, beaten
1 teaspoon seasoned salt
¼ teaspoon pepper
¼ cup finely chopped onion
1 can condensed tomato soup
1 can (14.5 ounces) diced tomatoes
salt and pepper, to taste
Pour boiling water over cabbage leaves and let stand for 5 minutes, until somewhat wilted. Combine ground beef with egg, pepper, salt, rice, and chopped onion. Roll a portion of the filling into each leaf. Secure rolls with toothpicks. Place in slow cooker. Combine tomato soup and tomatoes; pour over cabbage rolls. Season with salt and pepper, to taste. Cover and cook on low for 7 to 9 hours.
Recipe posted by Jessie Maritz-Vermeulen
Photo: Jessie Maritz-Vermeulen
BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY
Hier is ‘n heerlike lamb shanks resep wat ek by my ma gekry het.
There will be no leftovers. This recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!
Servings: Makes 6 servings.
½ cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves
In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
Recipe: Nadia Dignas
Photo: Lisinda Blaauw
(Ek het myne net ‘n ruk laat staan om af te koel, want die bak was warm. Ek het in plaas van die sampioene en tamatie en uiesmoor, bietjie kaas en uie in die deeg in geknie, voor ek dit vir die 1 uur en 30 min in die prutpot gesit het. Toe het ek tamatie baie fyn ge”chop” en kouevleis in baie klein stukkies gesny en saam met die tamatie en nog kaas bo-oor gestrooi na die 1 uur en 30 min verby is en jy die ander goed moet oor sit vir die volgende 1 uur.)
Foto van gewone brood deur Hanlie Henning: Niks bo-op gegooi nie, net so gebak.
SLOWLY COOKED EASY BEEF PIE
825 g roasting joint (beef)
pinch sea salt
1 teaspoon cracked black pepper
1 teaspoon olive oil
1 medium sized onion
500 ml strong ale
1 teaspoon caraway seed
1 teaspoon whole black peppercorns
pinch thyme fresh or dried
pinch mustard powder
1 teaspoon Bovril
2 tablespoons plain flour
350 g ready to roll pastry
300 ml cold water
1 egg, lightly beaten
Prepare the meat by cutting it into small pieces, removing all the fat. Season with salt and cracked pepper (rub this in well).
Heat a large frying pan with some oil and add the chopped onion. Cook for one minute until the onion has softened. Add the diced beef, the meat is ready when seared on all side and no pink can be seen.
Pour in half the bottle of ale, simmer for 1 minute.
Add the caraway seed, cracked pepper, thyme, whole peppercorns and mustard powder, simmer for one minute.
Add a good dollop of Bovril, I find this less salty than stock cubes, add to taste.
Simmer for 10 minutes. Turn on the slow cooker and add the cold water and plain flour, this again is to your own liking, if you want a thicker gravy add more, mix well and add the rest of the ale. Add the browned beef to the slow cooker and cook on low for 5 hours.
Once cooked, spoon the beef and gravy into a pie dish; cover the dish with pastry and trim. Crimp the edges of the pastry and brush with beaten egg. Bake for 25 minutes at 200°C or until the pastry is golden.
SLOW COOKER SALSA CHICKEN
1 kg chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Posted by Elsabe van der Schyff
GINGER CROCK POT CHICKEN
1.5 kg chicken thighs
2 carrots cut into thin sticks
4 stalks scallion chopped
4 clove garlic minced
1 teaspoon fresh ginger minced (more if you love ginger)
½ cup chicken broth (how to make chicken stock)
3 tablespoons lime juice
1 tablespoon roasted sesame oil
½ cup coconut aminos (where to buy)
Salt and pepper to taste after cooking
Rinse the chicken thighs and place in the crock pot – you will have two layers.
Sprinkle the cut vegetables, ginger and garlic on top.
In a separate bowl mix the chicken stock, sesame oil coconut aminos and lime juice until combined.
Pour this over the chicken.
Cover and cook on low for 6 hours.
Optional
You can brown the chicken in the roasted sesame oil first in a separate fry pan if you like (for only 2 minutes each side)- but this is not necessary
You can add a little heat with red pepper flakes to taste.
Posted by Daleen Vickers
