Recipe Collection Thread (recipe board)

Whole Chicken in a Crock

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)


In a small bowl, combine salt, paprika, pepper, and oil - mix to form paste. Spread evenly over chicken.
Place sliced onion in slow cooker.
Place chicken, breast side up, over onion.
Separate garlic into cloves - do not peel cloves.
Place garlic cloves in and around chicken.
Cover and cook on low setting for at least 7 hours or until chicken is tender and juices run clear.

Pork Hock And Lentil Soup

1 bacon hock
1 tbs oil
1 leek, finely chopped
2 md carrots, finely diced
2 tbs chopped celery stalk
4 cloves garlic, crushed
200g red lentils, well washed and drained
1/2 tsp grated nutmeg
1/2 ts ground fennel seed
2 tbs finely chopped fresh parsley & mint
1 litre chicken, veal or vegetable stock


Instructions

In a large stock pot or saucepan gently cook the carrot, leek, celery, and garlic in 1 tbsp oil for 3 or 4 minutes.

Add drained lentils and stir while continuing to cook for 30 seconds or so.

Add nutmeg, fennel, mint and parsley and stir in.

Add the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hours.

When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pieces.

To serve, put soup and bacon pieces into individual dishes and top with a spoonful of pesto sauce (optional). Accompany with crusty bread.

Leftover potential: Keeps well for several days in the refrigerator.


Again, another recipe easily adapted to slow cooker

Roasted Root Vegetables

1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 swede, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root

Marinade:
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper



In a large bowl, combine all vegetables.
In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar.
Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours.
Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
Roast in a pre heated 220C/gas 7 oven for 35 to 40 minutes or until cooked through.

Also ...

Moroccan Lamb Stew



Serves 4

2–3 tbsp olive oil
1 onion, chopped
450g neck fillet of lamb, finely sliced into thin pieces
500g sweet potatoes, peeled and chopped in 2.5cm chunks
2 tbsp harissa paste
1 x 400g tin chopped tomatoes, drained of juice
300ml fresh lamb stock
salt and pepper
1 x 400g tin chickpeas, drained and rinsed
225g baby spinach leaves, washed
juice of 1 lemon

For the mint yoghurt topping:
200ml Greek yoghurt
1 clove garlic, crushed
3 tbsp freshly chopped mint

1. Heat the oil in a large saucepan or casserole and fry the onion until soft, about 5 minutes.
2. Add the lamb and stir-fry until just brown. Add the sweet potatoes and harissa and cook for 2 minutes before adding the tomatoes and stock.
3. Season with salt and pepper, bring to the boil and simmer for 15–20 minutes or until the sweet potato is soft. Stir in the chickpeas and spinach leaves and cook for about 1 minute.
4. To make the topping, combine the yoghurt, garlic and mint and season with salt and pepper.
5. To serve, spoon the stew over a bowl of couscous and top with a dollop of the yoghurt mixture.