Slow Cooker Lamb with Potato and Barley

Ingredients:

• 60ml extra virgin olive oil
• 50g unsalted butter
• 600g boned lamb shoulder, diced in large chunks
• Fresh black pepper
• 1 large brown onion, sliced
• 4 cloves garlic, sliced
• 4 medium carrots, peeled and chopped in large chunks
• 2 leeks, cut into 3cm rounds
• 1 bay leaf
• 3 large sprigs rosemary
• 5 sprigs thyme
• 4 potatoes, peeled and chopped in large chunks
• 140g pearl barley
• 4 tsps low sodium vegetable stock (I use Salt Skip Vegetable Stock)

Directions:

1. Heat olive oil and half the butter in a large frying pan over medium-high heat. Brown half the meat and season with pepper. Add to slow cooker. Repeat with remaining meat.
2. Add onion and garlic to pan and cook until softened.
3. Add remaining butter, carrot, leeks and herbs.  Stir and cook for 3 minutes, then add potatoes and barley and stir through.
4. Add stock and cover with water.  Stir through, bring to the boil, then add to slow cooker.
5. Cover and cook on HIGH for up to 4-6 hours or LOW for 6-8 hours.

Beef and carrot ragout

This recipe is from Taste.com.au.  My 3 year old LOVED this, so it will now be a regular recipe of ours.


Ingredients:

• 1/4 cup plain flour
• 1kg gravy beef, cut into 5cm cubes
• 1/4 cup olive oil
• 2 large brown onions, cut into wedges
• 2 garlic cloves, crushed
• 1/2 cup low sodium tomato paste
• 1/2 cup red wine
• 1 cup Salt Skip Beef Stock
• 3 sprigs thyme
• 3 large carrots, peeled, roughly chopped
• cooked pappardelle pasta, to serve

Directions:

1. Place flour in a snap-lock bag. Season with pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.
   
2. Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.
   
3. Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with pepper. Spoon over pasta and serve.

Slow Cooked Lamb and Pumpkin Soup

This recipe is from Taste.com.au, but I have altered it to be low sodium.

This was a quick, easy, delicious soup to make. Next time I might try adding some diced carrots and/or potato as well.

Ingredients:

• 2 tsp Moroccan spice mix (I used the Pureblends brand)
  
• 6 (about 1.5kg) lamb shanks
• 500g Butternut pumpkin, peeled, deseeded, cut into 1cm pieces
• 500ml (2 cups) salt skip chicken stock
• 500ml (2 cups) water
• 250ml (1 cup) passata (tomato pasta sauce)
• 1 x 400g can no added salt chickpeas, rinsed, drained
• 200g (1 cup) basmati rice
• Greek-style natural yoghurt, to serve

Directions:

1. Place spice mix on a plate. Add the lamb shanks and toss to lightly coat.
2. Add the lamb, pumpkin, stock, water and passata to the slow cooker. Cover and cook on low for 6 hours or until the lamb falls off the bone. Use tongs to remove bones and discard.
3. Add the chickpeas and rice. Cook for 30 minutes or until rice is tender.
4. Ladle among serving bowls and top with the coriander. Serve with yoghurt.

Slow Cooker Chicken Cacciatore

Adapted from a recipe on taste.
Ingredients:

• 3 tbs olive oil
• 12 chicken thighs, skin on
• 1 large onion, chopped
• 2 celery sticks, chopped
• 2 carrots, peeled, chopped
• 3 garlic cloves, crushed
• 200g button mushrooms, sliced
• 100ml red wine (although traditionally dry white wine is normally used I prefer the taste of the red wine)
• 800g can diced no added salt tomatoes
• 1/2 tsp brown sugar
• 1 tbs balsamic vinegar
• 1 tbs chopped fresh rosemary(or I use dried rosemary if I don't have any fresh)
• 2 bay leaves
• 2 tsps salt skip chicken stock
• 150ml water

Directions:

1. Heat oil in a large fry pan over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to slow cooker.
2. Add the onion, garlic, celery and carrot to the pan and cook over low heat for 5 minutes until the onion softens. Add the mushrooms and cook for a further minute. Add the mixture to the slow cooker.
3. Add the wine, tomatoes, sugar, vinegar, herbs and stock to the slow cooker and cook on high for 3 to 4 hours or low for 6 to 8 hours.  Serve with rice.

Slow Cooker Chilli Con Carne

Ingredients:

• 2 tablespoons olive oil
• 2 onions dice
• 4 cloves garlic
• 1.5kg minced beef
• 4 tablespoon ground cumin
• 4 teaspoon paprika
• ½ cup salt skip beef stock powder
• 1/2 teaspoon cayenne pepper
• 1-2 x 400g tin chopped tomatoes
• 2 x 400g tin red kidney beans, drained and rinsed (1+ cups if using dry)
• 2 bay leaves
• Freshly ground black pepper

Directions:

1. In a large fry pan, heat oil over medium high heat and cook onions and garlic for 2-3 minutes, stirring occasionally until soft. 
2. Add mince to fry pan in batches and cook until mince is brown and crumbly.  
3. Stir through dried spices and cook a further 1 minute until fragrant.
4. Transfer mixture to slow cooker, add tomatoes, red kidney beans and bay leaves. Cover and cook on High 3-4 hours or Low 6-8 hours. 
5. Remove bay leaves. Serve with rice and sour cream.