• Suvendu & Ruma

6 Best Mouth-Watering Slow Cooker Reciepe, Rendang Curry And Lamb Shanks Recipes

It's technically the opposite of curry in a hurry, but this fall-off-the bone dish is well worth the wait.


Your can use your slow cooker or oven to make these mouth-watering meals. What a great idea! meals that cook while you are at work or play.



1. Awesome Italian Antipasto Pork Reciepe:

Awesome Italian Antipasto Pork Reciepe

You just give a quick stir and simmer, then into the oven this Mediterranean flavored moreish meal goes. Sever it with polenta for the full experience.


Preparation time 15 mins Cooking time 3 hours 50 mins Severs 6


  • 1.4 kg pork shoulder or scotch roast, cut into 5cm pieces Freshly ground black pepper, to season.

  • 2 Tbsp(Table spoon) plain flour

  • 2 tsp(Tea spoon) fennel seeds

  • 2 Tbsp extra virgin olive oil, plus extra 100g thinly sliced prosciutto, roughly chopped

  • 2 brown onions, finely diced

  • 2 carrots, cut into 2cm-thick pieces

  • 500ml white wine

  • 250ml water

  • 1/4 cup tomato paste

  • 2 cloves garlic, crushed

  • 1/2 cup mixed marinated olives

  • 1/2 cup sundried tomato halves

  • 1 Tbsp baby capers

  • 4 springs oregano

  • Creamy polenta, to serve

  • Finely grated parmesan and basil leaves, to garnish


STEP-1: Preheat oven to 140.C fan-forced (160.C conventional).

STEP-2: Put pork in a large bowl, season with pepper and toss with flour and fennel seeds.

STEP-3: Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Add half of the pork and half of the prosciutto and cook, stirring, for 7 minutes or until lightly colored. Set aside. Repeat with remaining pork and prosciutto, adding a little oil if required.

STEP-4: Return pork and prosciutto to pan with onion, carrot, wine, water, tomato paste, garlic, olives, sundried tomatoes, capers and oregano. Bring to a simmer, cover with a lid and transfer to the oven. Cook for 3 and half hours.

STEP-5: Season with pepper. Serve with creamy polenta, Parmesan and basil.



2. Slow Cooker Rendang Curry Lamb Shanks

Slow Cooker Rendang Curry Lamb Shanks

Preparation time 15 mins

Coking time 8 hours 15 mins

Serves 4

  • 4 lamb shanks

  • 185g jar rendang curry paste

  • 1 red capsicum, cut into 4cm pieces

  • 1 sweet potato (about 400g), cut into 5cm pieces

  • 1 red onion, thickly sliced

  • 3cm iece ginger, thinly sliced

  • 2 kaffir lime leaves

  • 2 x 400ml cans coconut cream

  • 400ml chicken stock

  • 300g green beans, trimmed

  • Juice of 1 lime, plus wedges, to serve

  • 1 Tbsp fish sauce

  • 1 Tbsp brown sugar

  • Steamed jasmine rice, Thai basil and sliced red chilli, to serve.

STEP-1: Put lamb and curry paste in bowl of 5L slow cooker. Rub well.

STEP-2: Scatter vegetables, ginger and lime leaves over lamb, pour in coconut cream and stock.

STEP-3: Put bowl in appliance, cover with lid and cook on LOW for 8 hours or HIGH for 6 hours.

STEP-4: Add beans and cook on HIGH for a further 15 minutes. Stir in lime juice, fish sauce and sugar.

STEP-5: Serve curry with steamed rice, basil, chilli and lime wedges.



3. Slow Cooker Butter Chicken With Naan Bowl

Slow Cooker Butter Chicken With Naan Bowl

Preparation time 20 mins

Cooking time 8 hours 15 mins

Serves 6


  • 1/4 cup tandoori paste

  • 2 Tbsp tomato paste

  • 50g butter, melted

  • 1 tsp ground cumin

  • 4 cloves garlic, crushed

  • 12 skinless chicken thigh fillets

  • 8 cardamom pods

  • 2 cinnamon quills

  • 1 brown onion, finely chopped

  • 1 Tbsp finely grated fresh ginger

  • 400ml chicken stock

  • 400g can chopped tomatoes

  • 125ml thickened cream

  • 1 Tbsp brown sugar

  • Sea-salt flakes and freshly ground black pepper, to season

  • Steamed basmati rice, to serve

  • Flaked almonds and coriander springs, to garnish


NAAN BRED BOWLS

20g butter, melted

1 and 3/4 cup self-raising flour, plus extra to dust

1/2 tsp fine salt

1 cup Greek-style yoghurt


STEP-1: Combine pastes, butter, cumin and garlic in the bowl of 5L slow cooker. Add chicken and toss to coat.

STEP-2: Scatter over cardamom, cinnamon, onion and ginger, then pour in stock and tomatoes.

STEP-3: Put bowl into appliance, cover with lid and cook on LOW for 8 hours or HIGH for 6 hours.

STEP-4: Meanwhile, during last hour of cooking, make naan bread bowls. Preheat oven to 200.C (220.C conventional). Lightly grease 6 ovenproof bowls, about 15cm wide, with butter and arrange on an oven tray. Put flour in a large bowl and stir in salt. Add yogurt and use your hands to combine, forming a rough dough. Turn out onto a lightly floured surface and knead briefly to form a smooth dough. Divide into 6 and roll each out into a disc about 5mm thick. Carefully line bowls with dough discs. Bake for 15 minutes or until lightly browned and puffed up. Remove bread from bowls.

STEP-5: Stir cream and sugar into chicken mixture, season. Cook for a further 15 minutes on HIGH.

STEP-6: Serve butter chicken in naan bowls with rice. Garnish with almonds and coriander.



4. Slow Cooked Beef With Red Wine Gravy

Slow Cooked Beef With Red Wine Gravy.

Put in a bit of stove time to brown the meat and simmer the sauce, then let the oven create this classic. And turn the pan juices into lovely gravy.


Preparation time 15 mins Cooking time 3 hours 20 mins

Serves 4-6


  1. piece chuck beef

  2. Sea-salt flakes and freshly ground black pepper, to season

  3. 2 Tbsp extra virgin olive oil

  4. 1/4 cup tomato paste

  5. 3 cloves garlic, crushed

  6. 2 tsp dijon mustard

  7. 750mlred wine

  8. 500ml reduced-salt beef stock

  9. 1 Tbsp Worcestershire sauce

  10. 2 red onions, cut into wedges

  11. 4 carrots, roughly chopped into 4cm lengths

  12. 4 sticks celery, roughly chopped into cm lengths

  13. 3 springs sage

  14. 3 springs thyme

  15. 3 springs rosemary

  16. 2 Tbsp plain flour

  17. 2 Tbsp butter, melted

  18. Mashed potato, to serve


STEP-1: Preheat oven to 140.C fan-forced (160.C conventional).

STEP-2: Season beef all over. Put olive oil in a large heavy-based ovenproof saucepan and heat over medium-high heat. Add beef and cook, turning occasionally, for 10 minutes or until lightly browned all over. Remove from heat.

STEP-3: To the same pan, add tomato paste, garlic and mustard, stirring to combine. Pour in wine, stock, Worcestershire and return beef to pan. Bring to a simmer.

STEP-4: Arrange vegetables and herbs around beef. Cover with a lid and transfer to the oven and cook for 3 hours. Carefully remove pan from oven being careful of the very hot handles. Set aside.

STEP-5: To make red wine gravy, transfer 2 and half cups of the pan juices into a small saucepan using a ladle or small measuring cup. Combine flour and butter in a bowl until a paste is formed. Add to pan juices and whisk until smooth. Cook over high heat, stirring constantly, until thickened. Season.

STEP-6: Slice beef and pour a little of the extra pan juices over the top. Serve with vegetables, mash and red wine gravy.



5. Chicken Pot Roast With Smoky Chorizo And Beans

Chicken Pot Roast With Smoky Chorizo And Beans

Preparation time 15 mins, Cooking time 3 hours

Serves 6


  • 25g butter, softened

  • 1 tsp smoked paprika

  • 1.8 kg whole chicken

  • 2 stalks celery, sliced into 4cm lengths

  • 1 leek, halved lengthways, sliced into 4cm lengths

  • 250g chorizo, thinly sliced

  • 6 medium potatoes, peeled, halved

  • 2 carrots, roughly chopped

  • 3 cloves garlic, smashed

  • 6 springs thyme

  • 250g chicken stock

  • 400g can diced tomatoes

  • Sea-salt flakes and freshly ground black pepper, to season

  • 400g can butter beans, drained and rinsed

  • Flat-leaf parsley leaves, to garnish

  • Sliced crusty bread, to serve


STEP-1: Preheat oven to 140.C fan-forced (160.C conventional).

STEP-2: Combine butter and paprika in a small bowl, rub generously over chicken breasts. Put celery, leek and half the chorizo in a large heavy-based ovenproof saucepan. Put chicken, breast side up on top and arrange remaining vegetables, chorizo, garlic and thyme around chicken.

STEP-3: Pour stock and tomatoes over vegetables, beside the chicken. Season. Cover with a lid and transfer to oven. Cook for 2 and half hours.

STEP-4: Remove pan from oven. Stir in beans, leaving chicken intact. Return to oven and cook, uncovered, for 30 minutes. Garnish with parsley and serve with crusty bread on the side.



6. Slow Cooker Peach Melba Cobbler

Slow Cooker Peach Melba Cobbler

Preparation time 10 mins, Cooking time 2 hours 30 mins

Serves 6


  • 2 x 825g cans peach halves in juice

  • 2 Tbsp cornflour

  • 2 Tbsp brown sugar

  • 1 cup frozen raspberries

  • 470g packet lemon cake mix

  • 100g butter, melted

  • 1 free-range egg, lightly beaten

  • Toasted flaked almonds, icing sugar, and cream, to serve


STEP-1: Drain peaches, reserving liquid. Put peaches in the bowl of 5L slow cooker.

STEP-2: Combine cornflour and brown sugar with 1/2 cup of reserved juice, mixing until smooth. Stir in an extra 1/4 cup of reserved liquid, then pour over peaches. Scatter raspberries over the top.

STEP-3: Combine sachet of lemon cake mix in a large bowl with butter and egg until just combined. Dollop tablespoonfuls of batter over fruit. Set sachet of icing mix aside for another use.

STEP-4: Put bowl into appliance, cover with lid and cook on HIGH for 2 and half hours.

STEP-5: Scatter with almonds, dust with icing sugar and serve with cream.


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Suvendu & Ruma

Hi! We're Suvendu and Ruma. We spend every darn weekend we can work on home projects of various kinds. This includes whittling down the "honey-do" list! This is the site where we share all of the projects we've done and the things we're learning. We hope that this will be a benefit to all of you as work on some of these projects as well!

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