Slow Cooker Garlic Chicken and Veggies

PLEASE NOTE: this recipe is NOT mine to see the original go to the 365 days of slow cooking blog (I reproduce it here as I would hate to loose this recipe - it's delicious!)

 Makes 4 servings

4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)- i used breast meat as I prefer leaner meat

4 large red potatoes, cut into small wedges (about 8 per potato)

1 large carrot, thinly sliced

2 Tbsp olive oil

2 Tbsp fresh lemon juice

1 Tbsp minced garlic 

2 tsp dried oregano

Salt and pepper

1.  Place potatoes and carrots in bottom of slow cooker.  Salt and pepper.

2.  Place chicken on top of potatoes.  Salt and pepper.

3.  In a small bowl combine the olive oil, lemon juice, garlic and oregano.  Spoon over the top of the chicken.

4.  Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)

5.  Serve with extra lemon juice, if needed.

Balsamic Chicken

4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

Bobotie

This mildly spicy meat dish with an egg custard topping, was declared the national dish of South Africa in 1954. It’s sure to become a family favourite.

Preparation time : 10 minutes
Cooking time : 40 minutes to 50 minutes
Total time : 50 minutes to 1 hour

Serves: 6
Ingredients

500g pack Waitrose Aberdeen Angus Extra Lean Ground Beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp mango chutney
50g Waitrose Orange River Sultanas
350ml semi-skimmed milk
2 slices wholemeal bread, crusts removed
3 large eggs
Method

1. Preheat the oven to 180°C, gas mark 4. Heat a large non-stick frying pan and fry the beef over a medium heat for 2-3 minutes, stirring all the time. Add the onion and cook for a further 4-5 minutes, stirring occasionally, until the onion starts to soften and the beef is lightly browned.
2. Add the garlic and curry powder and fry for 1-2 minutes to allow the spices to cook. Remove the pan from the heat and stir in the mango chutney and sultanas.
3. Pour about 200ml of the milk into a small bowl. Tear the bread into small pieces and add to the milk. Leave to soften for a minute then stir into the beef mixture.
4. Tip the mixture into either 6 individual shallow ovenproof dishes, or a 2-litre shallow, ovenproof dish. Press down well with the back of a spoon.
5. Mix the remaining milk with the eggs and a little seasoning, and beat lightly. Pour over the beef and place in the oven for 30-40 minutes until the mixture is piping hot and the top golden brown. Serve with a light salad of chopped cucumber, cherry tomatoes and sweetcorn.

Cook's tips

There are many variations of this dish. For example you could add chopped dried apricots or apricot jam instead of chutney. If making in advance, follow steps 1 and 2, then add the soaked bread, and egg and milk mixture just before cooking.

Chicken Enchiladas with Smoky Tomato Sauce

The smoky tomato sauce has a hint of cocoa for a deeper, richer flavour. But don’t worry, it’s not too spicy, so it’s cool for kids.

Preparation time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes

Serves: 8
Ingredients

For the filling:
200g pack Waitrose Roast Chicken Sweet Chilli Mini Fillets, shredded
195g can Waitrose Sweetcorn Crisp and Naturally Sweet in Water, drained
200g grated mature Cheddar cheese

For the enchilada sauce:
300g pack 8 corn tortillas
2 tsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ tsp smoked paprika
680g jar Waitrose Organic Passata
1 tbsp cocoa powder
Method

1. Preheat the oven to 200°C, gas mark 6. Wrap the tortillas in foil and place in the oven for 15 minutes to warm through (according to pack instructions), while you make the sauce.
2. Heat the oil in a medium sized saucepan and gently fry the onion for 4-5 minutes until softened. Add the garlic, paprika, passata and cocoa and simmer gently for about 10 minutes. Tip half the sauce into the base of a large, shallow, oblong ovenproof dish.
3. Assemble the 8 enchiladas by putting a little bit of chicken in a line down the centre of each tortilla, together with some sweetcorn and a sprinkling of cheese (reserve a little to use as topping). Roll up each tortilla, tucking in both ends when rolling, and place in the dish seam-side down. Pour over the remaining enchilada sauce and scatter with the reserved cheese.
4. Place in the oven for 10-15 minutes until the cheese has melted and the sauce is bubbling. Serve with soured cream, salad leaves and cucumber slices.

Sweetcorn fritters, bacon and guacamole

Preparation time : 15 minutes
Cooking time : 25 minutes to 30 minutes
Total time : 40 minutes to 45 minutes

Makes: 12 fritters
Serves: 4
Ingredients

100g Waitrose Organic Self-raising Flour
150ml organic semi-skimmed milk
2 organic eggs, separated
Pinch Waitrose Organic Chilli Flakes (optional)
½ x 20g pack fresh organic curly parsley, finely chopped
½ x 500g bag frozen Waitrose Organic Sweetcorn, thawed
4 rashers Waitrose Organic Free Range Smoked English Dry Cure Back Bacon
4 tsp organic sunflower oil, for frying

For the guacamole
1 ripe organic avocado, halved, stoned, peeled and chopped
Juice of ½ organic lemon
1 tbsp Waitrose Organic Mayonnaise
Method

1. Sift the flour with a pinch of salt into a large mixing bowl. Pour the milk into a jug then add the egg yolks, chilli flakes if using, and parsley. Mix well. Gradually add the egg mixture to the flour, whisking until smooth. In a clean bowl, whisk the egg whites until they form soft peaks, then fold into the batter along with the sweetcorn. Leave the batter to stand while you make the guacamole.
2. Using a fork, mash the avocado with the lemon juice, mayonnaise and seasoning until smooth and creamy. Set aside while you grill the bacon on a medium heat for 3-4 minutes until crisp.
3. Meanwhile, heat 1 teaspoon of oil in a frying pan. Ladle spoonfuls of the batter into the pan to make individual fritters about 10cm in diameter. Cook in batches of 3.
4. Fry the fritters for 3-4 minutes on each side, until golden brown, then keep warm while you cook the remaining batches. Cut the bacon rashers in half and sandwich between 3 fritters, to make a stack, then repeat. Serve topped with a generous dollop of guacamole.

Cook's tips

Any leftover fritters can be cooled, then frozen for enjoying another day.

Chicken in a Peanut Sauce

Chicken in a Peanut Sauce

Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.Serves 6

Ingredients

225g (8 oz) Chinese noodles

1 1/2 tablespoons vegetable oil, divided

1 red pepper, julienned

4 spring onions, chopped

60g (2 oz) fresh beansprouts

500g (1 lb) chicken breast fillets, cut into cubes

140g (5 oz) smooth peanut butter

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

110ml (4 fl oz) chicken stock

Preparation method

1. Cook pasta according to packet instructions.
2. Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
3. Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.

Chicken noodle soup

• 900ml chicken or vegetable stock (or Miso soup mix)
• 1 boneless, skinless chicken breast, about 175g/6oz
• 1 tsp chopped fresh root ginger
• 1 garlic clove , finely chopped
• 50g rice or wheat noodles
• 2 tbsp sweetcorn , canned or frozen
• 2-3 mushrooms , thinly sliced
• 2 spring onions , shredded
• 2 tsp soy sauce , plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

Baked Salmon with smoked pancetta and peas

Serves 4 Prep 15min cook time 25 mins 230 (fan 210) degrees

4 salmon fillets (about 540g in total)
12 Slices of smoked pancetta
4 bay leaves
Olive oil
450g Peas
Juice of 1/2 lemon
fresh mint (handful)

* Remove skin from salmon and wrap each piece in 3 slices of pancetta, leaving hte loose ends underneath
* Put in oven proof dish and tuck bay leaf in between fish and pancetta
* brush lightly with olive oil
* Bake for 21-25 minutes until the pancetta is goldne and transparent

* Meanwhile, cook peas in boiling water, drain and toss with olive oil (4tblsps) , lemon juice and mint.

Corned Beef Hash

6 Medium Potatos
1 Onion
1 tsp Oil
340g Can Corned Beef
420g Can Baked Beans
Optional: Grated cheese, Worcestershite sauce, Gravy

* Boil, drain and mash potatos
* Fry the onions and stir into mash (or into beef later depending on your preferance)
* Shred the corned beef and pop in a dish (I find if I cut it into cubes and then mash it it is fine)
* Stir in Baked Beans (add gravy and sauce if wanted)
* Spoon the mash over the beef and then sprinkle cheese on top
* Bake for 35-30 mins at 180 degrees with a pan underneath to catch any drips until golden brown and crispy on top

Chicken Pot Pie

750g Potatos
50g Butter + a little extra melted
40g Plain Flour
600ml Milk
2 tbspm Parsley (chopped) + extra to garnish
1/2 tsp mustard powder
375g cooked cubed chicken
200g Mixed veg (leave out of JJ)
3 hard boiled eggs
50g grated cheese

* Par boil the potatoes then slice into rounds
* make betchemel sauce with butter flour and milk
* add parsley, mustard, chicken and veg to the sauce and then put in serving dish
* Put sliced eggs on top of mixture then cover with sliced potato
* Brush top with melted butter and top with cheese
* Baked at 190 degrees for 30 mins until top is golden

VARIATIONS : Chop cooked bacon in with chicken or fry the chicken is spicy coating before adding to sauce

Toad in the Hole

8 sausages
4oz/110g Plain flour
1/2 pt (300ml) milk
2 small eggs
1/2 tsp salt
oil

* Cook Sausages
* Put oil in dish and heat until smoking hot
* Make batter from flour, milk, eggs and salt
* Put sausages in the hot oil and add batter on top
* Bake for approx 5 - 10 mins until the batter is golden brown