FOOD & DRINK
Slow cooker comforts Now the weather is cooling down it’s time to dust off your trusty slow cooker and whip up some hearty, comforting meals
Irish Stew Serves 6
Ingredients 1 tbsp sunflower oil 200g smoked streaky bacon, cut into chunks 900g stewing lamb, cut into chunks small bunch thyme 3 onions, thickly sliced 5 carrots, cut into big chunks 6 medium potatoes, cut into chunks 700ml lamb stock 3 bay leaves 85g pearl barley 1 large leek, cut into chunks Small knob of butter Method Heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on low for 7 hrs.
Stir in the pearl barley and leek, and cook on high for 1 hour more until the pearl barley is tender. Stir in the butter, season and serve scooped straight from the dish.
Chicken Korma Serves 4-6
Ingredients 2 garlic cloves Thumb-sized piece ginger, peeled 2 large onions, finely chopped 2 tbsp vegetable oil 6 skinless chicken breasts, cut into large chunks 2 tbsp tomato purée 1 tsp ground cumin 1 tsp paprika 1 tsp turmeric 1 tsp ground coriander ¼-½ tsp chilli powder 2 tsp sugar 300ml chicken stock 150ml double cream
6 tbsp ground almonds Toasted flaked almonds, coriander, basmati or pilau rice and naan breads, to serve Method Heat the slow cooker to low. Put the garlic, ginger and onions in a small blender with a splash of water and whizz to a paste. Heat the oil in a frying pan over a medium-high heat and sear the chicken all over. Remove from the pan and set aside, then add the onion paste. Fry over >> October 2021 MOTOR CARAVANNER 61
