Slow-cooker-recipes-2

Easy Dinner Recipes Using A Slow Cooker

A slow cooker is a great investment for any kitchen since you can create healthy, wholesome meals especially during the colder months. If you don’t quite know what to create with your slow cooker, try a few of our tasty ideas below to give you some extra inspiration.

RELATED: Healthy Provencal Vegetable Soup

Honey and garlic chicken

Show off your cooking skills with this tasty topping of honey and garlic chicken which works well with rice or noodles.

Easy Dinner Recipes Using A Slow Cooker

Beef and broccoli crockpot

A yummy crockpot of beef and broccoli is a classic dish which even the kids are bound to love. Add a few more vegetables such as carrot or asparagus to give the dish some body.

Easy Dinner Recipes Using A Slow Cooker

Jambalaya

Make like Seinfeld and create your very own Jambalaya from scratch. It’s the perfect recipe for entertaining and tastes amazing with a glass of white wine.

Easy Dinner Recipes Using A Slow Cooker

Healthy butter chicken

Skip the naan bread and fill-up on tasty chicken and vegetables for a modern take on a traditional Indian dish.

Easy Dinner Recipes Using A Slow Cooker

Mozzarella stuffed meatballs

Try this delicious recipe as an appetiser, or a side to plain pasta. The filling is so thick and creamy – you’ll never want to eat anything else!

Easy Dinner Recipes Using A Slow Cooker

Potato soup

For the warmer months, try a classic potato soup with all of your favourite vegetables. It makes for a filling dish for both lunch and dinner, with plenty of leftovers!

Easy Dinner Recipes Using A Slow Cooker

Images via Huffington Post, Just Taste, Table For Two Blog, Gimme Some Oven, Half Baked Harvest, Cooking Classy, Creme de La Crumb

July 16, 2015

Authentic Filipino Recipes: Beef Kaldereta

This slow-cooked beef stew from the 7000 Islands cookbook might just replace your go-to casserole recipe as your new favourite beef dish. With Spanish influences of tomatoes and olives combined with Asian flavours of fish sauce and rice vinegar, the beef is cooked slowly so it’s fork tender, making it a great dish to serve family-style or for a party.

Kaldereta is a mainstay on my mother’s party menu. As with all stews, it improves with time: slow cooking tenderises the tough meat and develops the rich sauce. Its flavours are further enhanced if served the next day. Look for liver spread in Asian grocery stores or liverwurst at supermarkets.

Serves: 3–4

Ingredients

60 ml vegetable oil
600 g beef chuck, trimmed and cut into 4 cm pieces
4 garlic cloves, finely chopped
2 onions, sliced
2 tablespoons tomato paste (concentrated puree)
400 g tin chopped tomatoes
2 tablespoons cane or rice vinegar
1 1⁄2 teaspoons fish sauce
625 ml beef stock
1 bay leaf
1 red capsicum, seeded and cut into 2.5 cm strips
1 green capsicum, seeded and cut into 2.5 cm strips
90 g green olives
2 long green chillies, whole or thinly sliced
50 g liver spread or liverwurst, chopped
steamed rice, to serve

Method

1. Heat 1 tablespoon of the vegetable oil in a large, deep saucepan over medium–high heat. Add half of the beef and cook for 4 minutes, turning until browned all over. Transfer to a plate and repeat with another 1 tablespoon of oil and the remaining beef.

2. Heat the remaining vegetable oil in the cleaned pan over medium heat and cook the garlic and onion for 5 minutes, stirring until soft. Add the tomato paste, stir for 1 minute, then add the tomatoes, vinegar, fish sauce, stock and bay leaf and season with freshly cracked black pepper. Return the beef to the pan and stir to combine (it should be just submerged in liquid; add a little extra stock or water if necessary). Bring to the boil, then reduce the heat to low and cook for 2 hours, stirring occasionally. Add the capsicum and cook for a further 30 minutes, or until they have softened and the beef is tender and breaks apart easily with a fork. Add the olives and chillies and cook for 2 minutes, or until warmed through. Add the liver spread and stir until well combined. Season with salt flakes and freshly cracked black pepper, to taste, and serve with steamed rice.

Where does it come from? 

With its Iberian flavours of tomato, onion and olive, kaldereta (also caldereta) is easily identified to have Spanish roots. Its name is also derived from the Spanish ‘caldero’, a type of cooking pot. Over time, Filipinos put their stamp on the dish by adding liver to thicken and enrich the sauce; now, tinned liver spread or grated edam cheese (queso de bola) are commonly substituted.

Read our Q&A with 7000 Island cookbook author Yasmin Newman.

August 19, 2013