My basic minced beef chilli recipe for nachos, tacos, whatever. The slow cooker is a perfect way to let the flavour develop unattended.
- 300g Minced beef
- 1 large onion, chopped finely
- Minced or chopped garlic.
- 3 or 4 or more chillies, chopped
- 1 tsp ground cumin
- 1 tsp dried oreganum
- 1 tsp smoked paprika
- 1/2 tsp cocoa powder, or a piece of unsweetened dark chocolate
- 1/2 tsp ground black pepper
- 1 tsp ground coriander seed
- cayenne or chipotle to taste
- 1 tsp salt
- 1 Tbsp tomato paste
- oil for cooking
add the following for chilli con carne, or just if you want to:
- red kidney beans
- frozen corn kernels
- chopped capsicum
- canned chopped tomatoes
- chopped fresh coriander leaves.
- 1 Tbsp flour to thicken the mix if it is for filling tacos.
- Fry the onions, add the mince (flour) and spices
- Cook until browned and fragrant
- Transfer with the remaining ingredients to the slow cooker, and cook.
- 4 hrs on low
- Add the coriander leaves before serving
Corned beef again. I am very fond of corned beef. I don’t have all my usual ingredients on hand at present so I improvised with what I had available. This came out really well.
- A piece of corned beef
- 1 can of sparkling apple cider
- 250 ml apple, pear and raspberry juice.
- 250 ml black filter coffee
- 1Tbsp lemon juice
- water to top up
- 1 tsp mace
- 1 tsp ground star anise
- 1 Tbsp dried onion flakes
- 2 or 3 whole red chillies
Put it all in the slow cooker and cook it. Until it is cooked.
That’s it! Simple but very tasty.
I’m not sure if this is a pilaf or a paella. Whatever, it is quick, easy and very tasty. It also has a lot of potential for variation so I shall be experimenting further.
It came about as a result of having a good quantity of rice left over from a beef vindalo I prepared over the weekend. The rice had been cooked in the usual way but with the addition of a spoon of onion powder and some crushed garlic, a knob of butter and salt. The idea was to prepare something that might be satisfying and nutritious when out camping with the youngsters.
It was more than that. It was delicious.
- 3 cups cooked rice
- 1 small tin of sliced mushrooms in butter sauce
- 1 tin black beans
- 1 small tin chilli flavoured tuna
- 1 tin smoked oysters or mussels
- 1 onion sliced
- 1 tsp crushed garlic
- 1 chorizo sausage, sliced thinly
- salt and pepper
- 1 Tbsp oil or butter
- A dash of mushroom soy
- Fry the onion and chorizo
- Add the garlic then the rice, and the sauce
- Stir fry for a few minutes. Turn down the heat.
- Empty the contents of all the tins into the pan
- Heat it all through, stirring gently so it does not burn
- Taste and season as necessary.
Serve it with salad, or garnished with chopped spring onions and capsicum, or in a warm wrap.
It is plain to see that one could add anything to this, from chicken sausage to prawns as well as various vegetables.
Some time ago I bought a vacuum packed beef fillet and froze it.
I am currently house-sitting and found this curious device in the cupboard:
I was going to cut the fillet into steaks, or maybe make beef wellington, but instead I decided just to cook it whole in this cooker. I am glad I did.
I thawed the beef overnight in the ‘fridge, and took it out to let it come to room temperature before cooking.
I rubbed it with oil, garlic, salt and pepper and dropped it into the preheated cooker.
Ten minutes a side.
Then sliced into steaks, served with coleslaw and beetroot.
Hot Easter dinner and lots left over for sandwiches, with chutney and salad.
This grill looks like a very useful utensil.
Lyn’s Outback Corned Beef Fritters
In Lyn’s words, ” these are so simple but so fuckin good”.
She is right. The batter is light and fluffy, and crisp on the outside.
- Corned beef chopped to 2cm cubes
- 1 large onion roughly chopped
- 1 cup frozen corn kernels
- chopped parsley
- 1 cup water
- 1 cup self raising flour
- a pinch of baking powder
- vegetable oil for frying.
- Whisk water and egg
- Add Flour and baking powder and mix to a thick pourable batter. Adjust if necessary by adding more flour or water, but do not overwork the batter. A few lumps are ok
- Stir in the meat and onion, corn and parsley.
- Shallow fry fritters in vegetable oil until golden brown both sides
Serve with salt, pepper and Worcestershire sauce.
Trust me on this. It works. Especially good if you use my corned beef recipe.
Posted in accompaniment, Beef, Breakfast, Corn, Cream, Eggs, entree, Leftovers, Party Food
Tagged comfort food, food, fritters, meat
Completely non – traditional. It is the sort of thing one might cook when one does not have all one’s ingredients and implements to hand. But it tastes good!
- 3 plump chicken breasts, cut into 3cm cubes
- 1/2 jar of Patak’s Vindaloo paste
- 2 Tbsp tomato paste
- 2 tsp crushed garlic
- 1 large onion finely chopped
- 1 pod of chicken stock concentrate
- a squirt of lemon juice
- 1/2 can of coconut cream
- 1/2 cup of water
- 1 cup cashew nuts
- 1/2 cup shredded coconut
It’s pretty simple really; put it all in the slow cooker, and cook it. You could brown the meat and onions first, but this time, I didn’t.
Serves six with rice. Plenty to share and to freeze for a quick microwave meal later. I needed roti to go with it.
You can probably tell I don’t have my rice cooker with me either.