I hope the onset of winter isn’t getting you down!
One thing I do love about this time of year is the awesome comfort food you can make. The only problem is, cooking every night is so much effort. Luckily, I have a solution:
Cooking in Bulk!
I make batches of food in my Slow Cooker , this makes the meat so succulent and juicy. It’s so convenient – you can freeze the left overs for the rest of the week! My favourite Slow cooker recipes are Moroccan Tagines. Especially the Cumin Beef Tagine, An amazing source of protein and veg in one delicious dish. Can be served with Quinoa for added protein content or Brown Rice with Fresh seasonal Vegetables.
Ingredients List:
(Preferable Organic and Locally sourced)
900g (2lb) lean beef (Lamb is tasty too), such as silverside, cut into 2.5cm (1inch) cubes
2tsp ground cumin
2 tbsp plain flour
3 tbsp olive oil
1 large onion, chopped
4 garlic cloves, peeled and crushed
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cayenne pepper
450ml hot chicken stock
1 small butternut squash, peeled, de-seeded, and diced
3 red peppers, de-seeded and chopped into strips
Handful of raisins (optional)
Sea Salt and freshly ground black pepper
1. Preheat the slow cooker, if required. Toss the beef in the cumin so it is evenly coated, then do the same with the flour. Heat the oil in a large flame proofed casserole dish over a medium-high heat, and cook the beef in batches for about 10 minutes until evenly browned.
2. Reduce the heat, then add the onion, garlic , and all the spices, stir well to coat, and cook for 2 minutes. Pour over the stock and bring to the boil. Reduce the heat and transfer everything to the slow cooker, season, cover with the lid, and cook on low for 6-8 hours or on high for 3-4 hours.
3. Add the squash, peppers and raisins, for the last hour of cooking. Taste and season if needed. Serve with Quinoa or Brown rice and seasonal Veg.
I hope You love it as Much As I did!
Check out the The Slow Cooker book by Heather Whinney for more Hearty Recipes
great article