i actually have quite a few variations of things i make in our slow cooker - it's such a handy thing for a busy household. i recommend getting one to all our friends (and most of our family already have one!). ours is a beautiful red one by morphy richards which we had from our wedding list. it works perfectly.
trying to think of summery things to do in the slow cooker isn't always simple - i tend to associate stews and soups with the colder months. but there's only so many salads i can eat before i need to have something more substantial and filling. so curries, chillies, moroccan stews, risottos, lentil dals are all perfect when it's warm out, and very very tasty indeed...
♥ it goes perfectly with a side of cooked broccoli, and topped with feta, barberries, dukkah and maybe a drizzle of garlic infused olive oil, if you're feeling very European...
if you don't recognise some of the ingredients here, just go on to Google and do a little search. i've got really into middle eastern ingredients and foods since mum bought me 'jerusalem' by yotam ottolenghi. the flavours are so delicious and new to me, and i can purchase most things at my local international food store... (if not Sainsbury's!)
moroccan lamb stew with ras el hanout
750ml chicken stock
1 tin chopped tomatoes
2 garlic cloves, finely chopped
1/4 preserved lemon, finely chopped
2 Tbsp ras el hanout
4 lamb chops
2 onions (white/red), sliced
2 celery stalks, chopped into chunks
2 carrots, chopped into chunks
1 aubergine, chopped into chunks
1/2 cup green lentils
1 red pepper, chopped into long slices
dukkah, feta, fresh mint, barberries & spring onion, to serve
1. add the chicken stock, chopped tomatoes, chopped garlic, preserved lemon and ras el hanout in your slow cooker, mix with a wooden spoon and turn it on to max heat.
2. put a frying pan on a high heat and once hot, brown off the lamb chops on both sides. then add these to the slow cooker. saute the onions on a gentle heat in the frying pan, and once soft, add these to the slow cooker also.
4. add the celery, carrots, aubergine, lentils and peppers to the slow cooker, and leave to cook for the day or overnight. taste it after 8 hours and add any more seasoning you require.
5. serve it sprinkled with barberries, dukkah, fresh mint, chopped spring onion and chunks of feta.
- trade in any of the veg for whatever you fancy, but be sure to chop it up in big chunks.
- great served with homemade flatbread or wholemeal pitta.
- use good quality stock - i say this all the time, but otherwise you end up with processed, flavoured salt, rather than anything beneficial for you. the Sainsbury's sachets are my favourite (see my borscht recipe!)
- this only gets better with time, so make it ahead, freeze it or pop it in the fridge for the next day - DEE-licious.
- Vegan/Vegetarian? you could totally make this without meat, simply leave it out, and add in an extra cup full of lentils.
meanwhile, have you seen how our herbs are growing this year? my city garden isn't doing too bad! so nice to have our own fresh mint on our salad and stews this season...
thanks for reading! hope you're all out enjoying the sunshine.
currently listening to: my songs know what you did in the dark by fall out boy (the new album is awesome! great driving tunes.)