Archive | May, 2012

Chipolata and Beetroot Casserole

11 May

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Fry chipolatas to give them some colour.
Remove chipolatas and put into a slow cooker.

Chop 2-3 beetroot, 2-3 carrots, 1-2 red onions, 1-2 garlic cloves (numbers depending on your preference) and fry in the pan that the chipolatas were in, until they are tender. Add half a glass of red wine, a splash of balsamic vinegar, 2 bay leaves, rosemary and thyme. Simmer for 5-10 minutes to remove the alcohol.

Pour vegetables onto the chipolatas and add half a glass of apple juice and a big spoonful of wholegrain mustard. Season as you like.

Cook on high for 4 hours.

Fish and Chips

11 May

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Batter recipe:

100g self-raising flour + 150ml cold water + capful of cider vinegar + pinch of salt.

Whisk.

Coat fish in batter and fry.

Beef and Vegetable Soup (Slow Cooker Ready Meals)

3 May

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To save time, money and leftover vegetables, I like to pre-prepare meals in freezer bags and freeze them. Then they can be taken out in the morning, thrown (not literally) into the slow cooker and left all day with very nearly nothing left to do. The freezer bags can be prepared in bulk, as several different meals and it’s very easy.

I like to work out what I want to make with the ingredients I have, line up all of the freezer bags (I use gallon ones from eBay), then chop up all the vegetables at the same time and add the correct amount to each bag. Then I just write on the bag; what it is; what needs to be added at the time of cooking (usually water/stock); how long it needs cooking for; when it went into the freezer. All I need to do is cook some rice/potatoes/butter some bread and it’s done!

I wish I had an ‘after’ picture of the soup, but it was gobbled up too quickly! The recipe can be found here, where there are also more details and recipes. I pick up a lot of other freezer meal recipes on Pinterest.

Sausages with Mash and Leeks (and carrots)

2 May

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This week, I tried out the meat from Abel & Cole (with persuasion from a money-off voucher).Today we cooked these pork and leek sausages, and they were really meaty. Delicious with some carrots and mashed potato topped with leeks and gravy (I just added the chopped leeks to the cooked sausages in the pan, along with a cup of water and half a spoon of flour, and simmered it until the leeks were cooked).