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Recipes for crockpots
Many casserole recipes can be adapted for crockpot cooking. Below are some easy recipes for crockpots, favourites to come home to of an evening.
Chicken Cassoulet
1 cup of haricot beans (soak in fresh water overnight then rinse)500g thick spicy Italian sausages, 250g thick pork sausages (boil 2 mins and drain)Brown sausages in a little oil. Drain on absorbent paper .4 chicken thighs, 4 breasts on the bone, cut in half, skin removed , brown in oil. Drain on absorbent paper . Brown 3 rashers of bacon next and leave to the side on absorbent paper.Add chicken pieces, sausages, beans, 2 cloves crushed garlic, 12 black peppercorns, 1 sliced stick of celery, 4 carrots, sliced, 2 medium onions, chopped, _ cup white wine, 1.5 litres water, 2 Tablespoons tomato paste and bake in the crockpot on low over 6-8 hours or high for 4 hours. Serve with sprinkled bacon.
Jen - hafu.com
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OSSO BUCCO
INGREDIENTS
1 kg veal shanks, cut into short lengths
2 Tbsp plain flour
1 Tbsp Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
1 cup dry white wine
1 cup beef stock
1 small can diced tomatoes
salt and pepper to taste
2 tbsp chopped fresh parsley
1 clove garlic, minced
1 tsp grated lemon zest
| DIRECTIONS 1. Coat shanks lightly with flour. Melt the butter in a large pan over medium heat. Add the veal, and cook until browned. Remove and keep warm. Add two cloves of crushed garlic and onion to the pan, cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
2. Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
3. Mix together the parsley, 1 clove of garlic and lemon zest. Add into the veal dish just before serving.
Jen - hafu.com |
Feijoada da Gringa
Seen in both Recipes for Crockpots and also Recipes with pork and ham, I make my version in a slowcooker)This is my favourite of (in fact my only one of) all recipes with pork and ham.
I soak half a kilo of black beans in water overnight, rinse off completely in the morning, then soak again 1 hour and rinse.(this gets rid of the main intestinal gas-causing part of the beans!)
I then brown all of my pig bits (a small ham hock, 6 bacon bones, 2 chorizo sausages) with garlic and onions and throw it all in my big old crockpot, covering it with water and adding 3-4 bay leaves and some parsley (you can also just use a large stove-top pot but you have to watch it closer, not my strongest point in the kitchen!). It thickens by itself if you cook it on low all day. Serve it with rice (in Brazil they would also have pimienta (chilli sauce) and farofa (dried crumbs of toasted ground manioc ). | |
Rice crumbs or dried bread crumbs work as well(used to soak up the sauce) but we enjoy it best just with rice.
For bean lovers (or pork haters, you can make chicken and beef variations of this just by using stock instead of water, a little wine,garlic, herbs of your choice and some boned cuts of chicken or beef. Use the white or red beans or play around, beans are very forgiving!
I hope you try and also enjoy some of these recipes for crockpots
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