Tag-Archive for » Crock Pot «
I tagged this to make for a game I am involved in, even though I do not own a crock pot. I cooked a 2.7kg leg pf lamb in a slow oven for 6 hours and the end result was fall apart, really tender cooked lamb. The pan juices along with the glaze made the most amazing gravy and all my guests absolutely raved about it. To read all the fabulous reviews on this recipe or to view more photos please click here.
Ingredients
4-5lbs Leg of lamb
4-5 Tablespoons red currant jelly
3 Tablespoons honey
2 Tablespoons Dijon mustard
2-4 Garlic cloves, peeled and crushed or 3 teaspoons garlic powder
Salt
Black pepper
Method
1. If the leg of lamb is too big for your crock-pot, cut through the joint between the main leg and shank.
2. Put 2 tablespoons water into the crock-pot and place the lamb inside.
3. Spoon the honey, Dijon mustard and redcurrant jelly over the top of the lamb.
4. Sprinkle the crushed garlic/powdered garlic, salt & black pepper over the top of the lamb.
5. Cook on high for at least 6 hours and up to 8 hours – YES, on high! If it is a 4lb to 5 lb leg of lamb, these are the perfect timings – it falls off the bone and is moist and tender.
6. About 30 minutes before serving, carefully ladle most of the juices out of the crock pot and into a large mixing jug. Allow the juices to cool and skim the fat that rises to the surface.
7. Place the juices into a saucepan and bring to the boil, boil vigorously until it has reduced by about a half – you now have the most wonderful gravy or sauce to serve alongside the lamb!
8. Take the lamb out and allow to “rest” for about 10-15 minutes before carving and falling in love!
I served ours with roasted potatoes, stuffing balls, roast onion, corn on the cob, yorkshire puddings and broccoli and cauliflower cheese for a scrummy Sunday roast dinner.
All photos taken by me unless otherwise stated.
This is a very easy recipe to throw together and the taste at the end of the cooking time is exceptional. We always love our stews in winter and the weather has been so cold here lately that this is that perfect winter warm for those cold nights. As with most stews you can add what ever vegetables you like, I have listed what I added below but I sometimes vary this if I have some veg I need to use up. I just adjust when to add certain veg for the correct cooking time.
Ingredients
2 Cups carrots, chopped
2 Cups potatoes, chopped
1 Large onion, diced roughly
4 Garlic cloves, crushed
2 Bay leaves
1 Teaspoon sage
1/2 Teaspoon black pepper
2lbs Chicken thighs, cut into 1 inch cubes (I used breasts)
1(14 ounce) Can chicken broth
1 (10 3/4 ounce) Can condensed cream of chicken soup
2 Tablespoons water
1 Tablespoon cornstarch
1/2 Cup all-purpose flour
1/2 Cup sharp cheddar cheese, shredded fine
1/3 Cup cornmeal
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Large egg, beaten
2 Tablespoons milk
2 Tablespoons butter, melted
Method
1. In a 4 or 5 quart slow cooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover during cooking.
All photos taken by me unless otherwise stated.
