Russell Hobbs 25630

11
SLOW COOKER RECIPES
BEER BEEF CHILLI
Serves: 6-10
Preparation time: 10-15 minutes
Serve on nachos with guacamole, sour cream and tomato salsa, or in a jacket potato with cheese, or simply with rice.
Ingredients:
• 3 tbsp olive oil
• 1 kg minced beef
• 1 red chilli, nely diced
• 2 green chillies, nely diced
• 3 red onions, nely chopped
• 3 cloves garlic, chopped
• 2 red peppers, deseeded, nely chopped
• 2 tbsp tomato puree
• 1 tbsp chilli paste
• 1 tsp chilli powder (or to taste)
• 4 x tins chopped tomatoes
• 3 x tins red kidney beans
• 2 beef stock pots or cubes
• 330 ml beer (preferably stout)
• Salt and pepper to taste
Method:
1. In the frying pan heat half of the oil. Fry the onions and garlic until golden brown then put them into the cooking pot.
2. Heat the remaining oil and fry the meat in batches until browned. Drain, and then add the meat to the cooking pot.
3. Add all other ingredients to the cooking pot and cook on HIGH for 4-6 hours or LOW for 8-10 hours.
Tip – For a vegetarian/vegan option, replace the meat with soya mince or chopped vegetables (carrot and courgette), replace
the stock pots/cubes with a vegan alternative.
CHICK PEA, SWEET POTATO AND SPINACH CURRY
Serves: 8-10
Preparation time: 10-15 minutes
Serve on rice, quinoa or couscous and minted Greek yoghurt with lemon/ lime wedges.
Ingredients:
• 3 tbsp olive oil
• 2 red onions, nely chopped
• 3 red peppers, deseeded, diced
• 6 cloves garlic, minced
• 1 tbsp ginger puree
• 1 tbsp tomato puree
• 2 tbsp curry powder
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 tins chopped tomatoes
• 250 ml vegetable stock
• 3 x tins chick peas, drained
• 400 g sweet potato, chopped into approx. 1 cm dice
• 200 g baby spinach leaves
• Salt and pepper to taste
Method:
1. In the saucepan heat the olive oil. Add the onions, garlic and red peppers. Cook for 2-3 minutes, stirring occasionally
until soft and golden brown.
2. Stir in the ginger and tomato puree and cook for a further 1 minute. Then, stir in the curry powder, paprika, cumin and
coriander and cook for a further 1 minute.
3. Add the chopped tomatoes and stock and bring to the boil. Pour the mixture into the cooking pot. Add the chick peas
and sweet potato and cook on HIGH for 6-8 hours.
4. Half an hour before the cooking time has nished, add the spinach.