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Smoky Beef Chilli
Serves 2-3
The chipotle chilli paste gives this dish a great smoky flavour. The addition of braising steak gives a
really good texture to this chilli. To serve - Bowls of rice or tortillas and sour cream on the side.
• 2 tbsp oil
• 200g good quality minced beef
• 200g braising steak, cut into bite size pieces
• 1 onion, chopped
• 2 garlic cloves, chopped
• 3 red chillies, de-seeded (keep half with seeds in
if you like it spicy)
• 1 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 1 heaped tsp. chipotle paste
• 1 x 400g can chopped tomatoes
• 1 tbsp tomato puree
• Pinch of sugar
• 1 x 210g kidney beans, drained
• 1 x cinnamon stick
• 1 x bay leaf
• 4 sprigs thyme, roughly chopped
• 100ml chicken stock
• 100ml sour cream
• 2 tbsp chives, chopped
• Salt and pepper
Method
1. Heat half of the oil in a frying pan over a medium-high heat. Add the minced beef and braising
steak, season with salt and pepper and fry until browned. Remove the beef and set aside.
2. Add the remaining oil and sauté the onion, garlic and chilli until softened.
3. Add the dry spices and chili paste and cook until they release their aroma.
4. Return the beef to the pan.
5. Add the tomatoes, tomato puree, sugar, drained kidney beans, cinnamon stick, bay leaf and thyme.
Pour over the stock and mix well.
6. Transfer to the cooking pot and cover with the lid and transfer to the heating base. Cook on LOW
for 8 hours or HIGH for 4. Taste and adjust the seasoning if necessary.
7. Mix together the sour cream and chives and serve with the chilli.
Sausage Casserole
To serve - Fresh, crusty bread
• 2 tbsp olive oil
• 4-5 good quality thick pork sausages with high
meat content
• 3 rashers smoked streaky bacon, chopped
• 1 onions, chopped
• 1 garlic cloves, chopped
• 1 carrots, chopped
• 1 bay leaf
• Few thyme leaves, picked
• 75ml red wine
• 1 tbsp tomato purée
• 100ml chicken stock
• 1 x 227g can tomatoes
• 1 x 400g cannellini beans, drained
• Salt and pepper
Method
1. Heat the oil in a frying pan on a medium heat and fry the sausages on all sides until brown.
Remove and set aside.
2. Add the chopped bacon and fry until crisp. Add the onion, garlic and carrots and sauté until
softened.
Recipes
3. Add the bay leaf, thyme, red wine, tomato puree, stock, tomatoes and beans. Stir well to combine,
season and bring to the boil. Place this into the cooking pot.
4. Cut the sausages in half diagonally and place them into the cooking pot, give the mixture a stir.
Cover with the lid and place the cooking pot in the base of the unit. Cook on LOW for 4-6 hours.
5. This dish is rich and hearty; simply serve with fresh crusty bread to soak up any juices.
Fragrant Thai Green Curry
Serves 2-3
This Thai curry is great if you have been out all day. This is proof you don’t need hours to whip up a
meal, simply prepare in minutes and leave to cook itself. To garnish - Handful of shredded Thai sweet
basil or coriander. Tip: Try and find a good quality Green Curry Paste with a Thai brand, it will make all
the difference.
• 1 tbsp vegetable oil
• 450g chicken thigh fillets cut into bite sized
chunks
• 1 small onion, chopped
• 1 cloves garlic, peeled and crushed
• 2 tbsp. Good quality Thai green curry paste
• 2 fresh or frozen kaffir lime leaves, shredded or
the grated zest of 1 lime
• 1 stick lemongrass bruised to release the flavour
• 1 tsp, grated ginger
• 1 x 350 ml coconut milk
• 1 tbsp lime juice
• 1 tbsp Thai fish sauce
• 1 tsp. palm sugar (or brown sugar)
• 50g green beans, sliced in half
• 50g baby corn sliced in half
Method
1. Heat the oil in a frying pan over a medium heat and sauté the onion and garlic until softened.
2. Add the curry paste and fry until fragrant. Add the lemongrass, shredded kaffir lime leaves or zest
and ginger. Stir in the coconut milk, stock, lime juice, fish sauce and sugar. Add the meat and stir
well. Bring to the boil.
3. Transfer to the cooking pot and cover with the lid and transfer to the heating base. Cook on LOW
for 6-8 hours or HIGH for 4 hours.
4. Thirty minutes before serving add the sliced green beans and baby corn and turn the slow cooker
to HIGH.
5. Ladle the curry into warm bowls and scatter over the Thai basil or coriander.
6. Serve immediately with steamed jasmine rice.