Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Slow Cooker Smoked Pork and Vegatables November 27, 2016

pork-1pork-2

 

 

 

 

 

 

 

 

 

 

Smoked pork gives a lovely amount of smoky flavor. Cooking it in a slow cooker only requires a few ingredients to produce a flavorful dish. You can add just about any veggies to this dish, cabbage, bell peppers, onion, and anything else, and wait for your meal to be ready.

Just a shame I didn’t have any celery or garlic to add to it as I think it would have been even better!

 

Ingredients

1 medium savoy cabbage, shredded

1 red bell pepper

1 yellow bell pepper

1 onion, diced

450g smoked pork, diced, but not too small

300g potatoes, diced, but not too small

300ml cold water

salt

pepper

1 Oxo cube, or similar

 

Method

 

Pour the water into the slow cooker, crumble the Oxo cube over the water.

Add the peppers, onion, pork and potatoes, season to taste with the salt and pepper.

Put the lid on the slow cooker and cook on HIGH for 4 hours.

After that, add the cabbage and continue cooking for 1 more hour.

 

 

 

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Mini Steak and Ale Pies April 7, 2013

Steak & Ale 1

Adding a little dried English mustard to the pastry will give these little pies a lovely colour and flavour if you make your own pastry, but if like me your no good at pastry making or if your short on time, ready made pastry will work just as well.

 

Makes 12 Muffin sized pies

 

Ingredients

 

650g/1lb 7oz ready made pastry

1 Tbsp olive oil

15g/1/2 oz butter, plus extra for greasing

500g/1lb 2oz sirloin or rump steak, fat trimmed off and meat cut into small pieces

2 shallots, finely chopped

150g/5 1/2 oz button mushrooms, sliced

1 bay leaf

1Tbsp plain flour

225ml/8fl oz brown ale

125ml/4 fl oz beef stock

1 Tbsp tomato puree

1 egg yolk mixed with 1Tbsp water, to glaze

salt flakes and pepper

 

Method

 

To make the filling, heat the oil and butter in a frying pan. Add the steak, shallots, mushrooms and bay and fry, stirring until the steak is evenly browned.

Sprinkle the flour over the top, mix together, then add the brown ale, stock, tomato puree and a little salt and pepper. Simmer for 5 minutes, stirring from time to time, until the sauce has thickened. Leave to cool, then remove the bay.

Pre heat the oven to 180C/gas 4. Lightly grease a 12 hole muffin tin.

Roll two-thirds of the pastry out thinly. Using a plain cookie cutter, stamp out 12 circles, each 10cm/4ins in diameter. Press these gently into the prepared muffin tin.

Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling.

Roll out the reserved pastry and any trimmings and using a plain cookie cutter, stamp out 12 circles, each 7cm/3ins in diameter for the lids. Arrange these on top of the pies, pressing the edges together well with the tines of a fork to seal. Brush egg glaze over the tops. Sprinkle with a little salt.

Bake for 25 minutes, or until the pastry is golden. Leave to cool in the tin for 10 minutes, then loosen with a round bladed knife and transfer to a wire rack.

 

Chicken Strippers August 11, 2012

I think these are known as chicken planks in America…

Serve with salad or chips/fries and a dip.

 

Ingredients

 

2 eggs

2 cups of plain flour

Chicken breasts

Salt and pepper to taste

2 cups breadcrumbs/dried stuffing mix

 

Method

 

Cut chicken into strips.

Put eggs into a small bowl and beat lightly.

Put flour int a small bowl, add salt and pepper to taste.

Put breadcrumbs into a small bowl and the stuffing mix (if using) in another small bowl.

Firstly dip chicken in the flour then into the egg, then into the breadcrumbs or stuffing mix.

Place in a frying pan with oil. Cook about 3 minutes each side, depending on the thickness of the chicken. Check they are cooked through thoroughly. Place on kitchen towel when you remove them from the pan to remove excess oil.

 

 
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