Lamb, Leek and Cannellini Bean Soup.... and the return of the Slow Cooker

Last week had been a not really very healthy eating week.... with 3 family dinners in the diary plus a night out at yoga, it wasn’t a good week for being strict and sensible. So around Thursday or Friday I made a pact that this week would be all about vegies – you know soups, salads, slices and stuff?

And when I thought of soups, I thought of George. And my next thought was then that perhaps he would be allowed out of the cupboard (following the chicken disaster earlier.... see the post!) since (a) it had been a while and (b) I find soup totally boring to cook so why not throw it in the slow cooker and be done with it?

I was also totally out of freezer space so something had to go and it was decided that it would be some lamb chops. Therefore I decided a meat ‘n bean soup would be in order and that’s how this recipe came about.

Lamb, Leek and Cannellini Bean Soup

Lamb - I used those chump style chops, and I had 3 of them (thawed). Or use 2 shanks, which would be far easier
1 Leek – sliced
2 Carrots – peeled and chopped
2 sticks Celery – chopped
1 cup Cannellini Beans – rinsed well
1 clove Garlic - crushed
4 cups Stock – I used a mixture of Vegeta and chicken stock powders
1 cup water
Rosemary

Spray the slow cooker insert with non-stick spray. Place chops on the bottom, add carrots, celery, dried (washed) beans, garlic, leeks and pour over stock. Lay the rosemary sprigs on top and cover.
I cooked this on high for 2 hours, gave it all a bit of a stir and then cooked on low for another 4 ½ hours.

Remove all bones and the rosemary stalks. Remove half the soup and blend (carefully) in a blender. Return the blended mix to the rest of the soup and stir well.

Tasting Notes

• This was surprisingly good! I really didn’t know how this would turn out, but it made a very thick and flavoursome soup and was a great way to use up cheap cuts of meat.


• Serves = heaps ie. it made a big potfull of thick tasty soup.


• The lamb almost melted into the soup with the long slow cooking, however, due to the lamb being on the bone, it was a bit fiddly trying to pluck out the bits.


• I did mean to add potato for the last bit of cooking, but was actually out at the Opera and didn’t get home until late... it didn’t need to starch or bulk from the spuds as the beans were more than hearty enough.

Chicken Dinner.... or Swamp.... or Soup....

So I had my very first crock pot failure with George yesterday. It was so bad that George has been shoved to the back of the cupboard as punishment.

I tried to make “Chicken Dinner” – a recipe I found on Recipezaar (a favourite resource of mine when bored at work, for research of course) - and on paper it sounded too good to be true. It was.

It was so bad, it was almost inedible. When cooked, the bird was over 2/3 submerged in liquid and when I tried to remove it, the whole thing imploded. So I ended up with a big bowl of swampy soup-like, chicken scented wrong.

Given I’d only put ¾ cup of liquid in, it was a devastating thing to see –so I promptly went to Google to find out why.... and I stumbled across this site that gives some rather good advice on crockpottery in general. One thing I’ve never got is the liquid thing in a slow cooker –my worst fear is to come home to a burnt, dry mess caked on the bottom of the bowl. It’s never happened. And I will never doubt this theory again after the vision of my drowned chook.

It seems that the steam creates a vacuum – assisting cooking and obviously thus providing more liquid through condensation. On this basis, the roast chicken dinner was clearly never going to be a winner (what WAS I thinking?).

So, instead of sharing the recipe of disaster, or the post-mortem photos, stop by and refresh yourself with this and other handy tips on slow cooking. Go to iVillage’s Cooking How-To Page on Slow Cookers, found here http://food.ivillage.com/cooking/slowcooker/0,,8tgn,00.html

It’s where I should’ve gone before I attempted this sad recipe. It also looks like I’ll be using traditional cooking techniques for a while, while George sits and thinks about what he’s done.... it’s lucky I’ve still got that massive chunk of Chilli Romano cheese, good pasta and a pot!

Crock Pot Corned Beef / Silverside.... with Yummy White Sauce

Yet another masterpiece from George..... I'm going through a phase of trying out retro dishes I grew up with, but have never made. I did try trifle the other week and it was a colossal failure. I didn't even complete it before tossing it. I shall go back to letting Mum do that one... once bitten, twice shy I say!

This dish, on the other hand, was a winner! And it was so easy to make, with plenty to go around.... mum got a serving, I got a serve for dinner and plenty of leftovers for lunches! No offence to mum but her's never quite turned out this tender and tasty... I was really impressed with the impregnation of flavour - and now I won't cook this any other way. Good on George. Good on me.

And don't forget to save the stock.... it was marvy recycled into the Porcini Mushroom Risotto.

Slow Cooker Corned Silverside with Mustardy White Sauce

1 Piece Silverside / Corned Beef
3 Carrots – cut in halves
4 Potatoes – halved, unpeeled
2 Onions - small, whole, peeled (pickling)
Peppercorns – black (about 10)
Ginger - small knuckle (fresh)
2 Tablespoons Brown Sugar
½ Cup Vinegar – I used white, with a splash of white balsamic
Warm Water

Spray inside of crock pot with non stick spray, layer carrots in the bottom. Add beef, poke in the potatoes, onions and ginger and then sprinkle peppercorns around the meat.

Mix sugar with Vinegar until dissolved. Pour over beef, and top up with warm water until meat is covered. Cover and cook.

I cooked this on low for 10 hours and it was meltingly, fall apart tender. I’d almost go as far to say it was slightly overdone, but I was at work and unable to turn it off!

Serve with vegetables and white sauce.

*** Reserve stock for the White Sauce and the Mushroom risotto (see other posts)! This must be strained though..... Line a sieve with paper towel, strain, discarding all the peppercorns and bits.

White Sauce with Mustard

2 Tablespoons Butter
2 Tablespoons Plain Flour
1 Cup Milk
1 Cup Stock/Cooking Liquid from Silverside
1 teaspoon Mustard

Melt butter until bubbling. Stir in flour and cook for a minute or two. Add mustard and stir to combine. Add milk slowly, stirring to thicken taking out the lumps as you go. Add stock slowly until the sauce reaches desired consistency and taste.

Tasting Notes:

• This was super! Yay for retro dinners!


• The meat was divinely tender – it fell apart on carving but was the tenderest corned beef I’ve had. It also had a lovely mellow flavour from slow cooking with the sweet carrots, vinegar and brown sugar.


• Next time, I may shave an hour off the cooking time.


• Most recipes say to discard the stock, but it was just so lovely and tasty that I couldn’t part with it. It worked beautifully with the porcini mushroom risotto.... and would be equally as fab with pumpkin.


• This was so easy.... 2 minutes to prepare, and lovely comfort food. Don’t peel the potatoes as they will hold their shape and remain waxy rather than watery.


• A recommended cooking this in Ginger ale - I didn't have any. Hence I added a nice chunk of fresh ginger and it worked! It was a subtle flavour and could be done without, but I liked it....

It worked!

Excitement!

As mentioned everything slows down for me in summer, which is kind of why the slow cooker seemed so appropriate. I've had one gathering dust in the back of the cupboard for years now. The first recipe I made wasn't entirely a success (onions really do taste so much better when you sweat them off) and since then he's seen more action in a friends kitchen who borrowed him to make killer boston baked beans. So I've been experimenting recently with roast lamb and veg and US style BBQ ribs.

I won't lie, I wasn't super jazzed with the results of the lamb. Everything all kinda tasted the same which isn't what you want. I think the whole deliciousness of roasted meat and veges comes down to the roasting (duh!) and its effect of evaporating off the liquid to impart a concentrated flavour and wonderful crispiness. Yeah well, the slow cooker makes everything moist. I described it as a 'flabby' flavour. I think H found this description off-putting.

The ribs on the other hand worked well. I cooked them for about 5 hours on the auto function that does a little high and then a lot of low. I made a sauce combo of smokey BBQ, tomato, onion, Mexican chillies and Coke. We ate them as ribs the first night after blitzing them under a hot grill. They were pretty yum but the second night was awesome. We pulled the grilled meat of the bone, before shredding and dousing it in extra sauce and warming gently in the micro. Then we slipped that deliciouness in generously buttered little bap rolls and served them with coleslaw and cold boiled baby potatoes sprinkled with loads of salt.

Heaven!

And no photos as that was dinner from probably 2 weeks ago. This week we focussed on simplicity. Pate on toast. Rice and salad. Oreo's and pints of icey soy milk.

Instead I'll post the link to the enormously cool slow cooker book I discovered (is 'enormously cool' and 'slow cooker' mutually exclusive???)

Not Your Mother's Slow Cooker Cookbook

Slow Cooker Lamb 'Pot' Roast.... another frozen delight!

Not that this blog is all about slow cooker cooking, but it seems to be the latest lifesaver in my house... It also proves my enduring love for George (George Foreman that is).

So as mentioned, with a poorly mother, George has been proving invaluable in doing all the cooking for us while I go to work. In a bit of a rush the other morning, I decided to throw a bit of a meal in the pot... and it was a winner. More so because I threw the hunk of lamb in the pot FROZEN which to me, is the height of convenience and laziness! It turned out perfectly cooked and fell apart on carving it.

Easy Slow Cooker Pot Roast

1 Marinated Mini Lamb Roast (frozen)
3 Potato - chopped into quarters
1/2 Pumpkin - chopped into chunks
1/2 Cup Liquid - I used Worcestershire Sauce, a splash of light Soy, a splash of Garlic & Soy Marinade and water

Spray the ceramic pot with non stick stuff, layer in potatoes and pumpkin. I then added a wee pinch of Vegeta over the top and then plonked in the frozen lamb. Pour the liquid over and pop the lid on.

I cooked this on low for about 10 hours while at work. Everything was perfectly cooked and was sitting in a lovely juice.

I strained this off and made a nice gravy by adding a bit of gravox, in a pan on the stove.

Tasting Notes:

• You'll see from the photo that I also added some mushrooms and zucchini to the top. This I would not do again - neither lasted the distance or looked appetising at the end of the day!
• Adding frozen meat was just perfect - all up this took all of about 4 minutes to throw together, which suits me at 7.30am!
• I used a pre-marinated mini lamb roast from the butcher (whose name escapes me, but they are located at the little set of shops in Brentwood on Cranford Ave - they are wonderful!). This piece gave 2 generous servings.

George. The new man in my life.

So, there's a new man in my life. His name is George. George Foreman and he's a slow cooker.

I'd been thinking of getting one for ages, but A's recent tribute to Australia Day - lamb shanks in the slow cooker - sounded so good, and so easy, that I just had to go and buy one.

And given the recent heat, and the fact that my apartment is the size of a postage stamp, it all seemed to be very sensible for keeping the heat to a minimum. And so far, our relationship has been wonderful... we've shared several dishes together - meatloaf, pork ribs, potato bake, lamb pot roast, rice pudding and just last night, the easiest Spag Bol sauce in the whole world.

It's also been a godsend the last week as my mother has been rather ill.... I've been able to plop a few things in the pot in the morning and come home to a full cooked meal that I just plate up and take over to her! Super easy!

So today I'll share the Easiest Spag Sauce in the world. And whilst it is not rocket science, it is just so darn convenient! I'd also like the share the ease and joy that throwing frozen food into the pot brings....

Super Easy Spag Sauce

250gm Beef Mince -frozen (* see note)

250gm Pork Mince - frozen

1 500gm Jar Pasta Sauce with Basil (I used Coles)

1 400gm Tin Italian Peeled Tomatoes

1 tsp Minced Garlic

2 Tbs Worcestershire Sauce

Sprinkle Sugar

Plop mince in the pot. Add all other ingredients.

I cooked on high for 2 - 3 hours, then switched it to low and cooked it for another 3 hours.

I did stir this a few times to break up the mince and move it around to cook evenly.

I'd also suggest giving the bowl insert a quick spray with non stick spray stuff - I didn't but I'm sure it would've been useful!

Tasting Notes:

• This is a lovely dense, meaty sauce. Usually I add vegies such as zuchini, carrot and onion, however this time I was so lazy that I did not bother. These can of course be added (grated) for the last hour or two of cooking if you wish.


• This was the easiest thing I think I've ever made! I will certainly be making this again!

* Re: Frozen foods. All the research I've done, shows that frozen foods can be added to a crock. The tip is to use warm or room temp liquids with the frozen meats. I've done it twice now - once with a mini lamb roast, and with this and both times the meals worked perfectly! Obviously, if you aren't comfy with this, please thaw your meat first. You can also brown off the meat on the stove first if you can be bothered....

For further health & slow cooker safety tips, this is a great site http://www.associatedcontent.com/article/9632/is_slow_cooking_a_crock.html?cat=22