Donna Hay Slow cooked balsamic & garlic lamb

1kg lamb shoulder, on the bone 

1⅓ cups (310ml) balsamic vinegar 
3 cups (750ml) chicken stock 
6 sprigs rosemary 
8 cloves garlic 
2 tablespoons brown sugar 

Preheat oven to 140°C (275°F). Place the lamb, vinegar, stock, rosemary, garlic and sugar in a deep baking dish and cover with a tight-fitting lid. Bake for 3 hours. Turn the lamb and bake for a further 2 hours. Remove the lid, increase temperature to 180°C (350°F) and bake for 30 minutes or until the lamb has browned. Remove lamb from the pan and keep warm. Pour the pan juices over a large bowl of ice and quickly remove the ice and the solidified fat with a slotted spoon. Place the pan juices into a small saucepan and bring to the boil. Serve the lamb with crispy roasted potatoes, steamed greens and the pan juices.

Slow Cooker pork ribs

Slow Cooker Oriental Barbeque Pork Ribs

Serves: 6
Good party dish, no fuss family dish, minimum amount ingredients

Ingredients

2 kg pork ribs
50 mL soy sauce
50 mL plum sauce or apricot jam (or even marmalade or mandarin jam)
1 tablespoon tomato sauce
1 small onion, finely chopped
2 cloves garlic, crushed

Method

Place pork ribs in slow cooker with meat side of ribs facing up.
Mix all other ingredients together and pour over ribs making sure ribs are covered.
Cook on low for 8 to 10 hours.


A few drops of sesame oil can be added for extra flavour.

http://www.bestrecipes.com.au/recipe/Slow-Cooker-Oriental-Barbeque-Pork-Ribs-L2368.html

Southern pulled pork sandwiches

I haven't made this yet

From the Martha Stewart website

Ingredients

Serves 8
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Slow cooker recipes

Recipes for Auntie Em from Sal
 
Veal Goulash
 
1kg diced veal
3tbs seasoned flour
2 med chopped onions
2tbs oil
1 capsicum, chopped
2tbs paprika
3tbs tomato paste
pinch nutmeg
salt and pepper
50g flour
300mls stock
1 can peeled tomatoes
bouquet garim (bay leaf and herbs)
150mls beer (or red wine)
 
Coat meat with flour. Fry onions and capscum in oil for 3-4 min. Add meat and fry lightly till golden.  Add paprika and fry 1 more minute.  Stir in paste, nutmeg, seasoning and flour and cook for 2-3 minutes.  Add stock, tomatoes and boquet garim and cook in casserole dish in moderate oven for 1 ½ hours. Add beer/wine and cook few minutes.
 
Could adjust for slow cooker…
 
Serve with rice, can be frozen.
Serves 4-6 people


Beef Burgundy

~1.5kgs chuck or rump steak, cut into pieces
1-2 onions, chopped
1 packet (250g) short cut bacon, chopped
1 cup beef stock
1 cup wine (red or rose)
1 little can tomato paste
1-2 tsp minced garlic
Italian herbs
2-4 carrots, sliced
~8 mushrooms, sliced
30-40g butter
flour
 
In slow cooker:
* fry onion and bacon in olive oil, put in cooker
* pepper and flour beef, then fry in frypan, add to cooker
* add stock, wine, paste, herbs and carrots
* cook on slow for 7+ hours
* 1 hour before finished, add mushrooms
* mix butter with ~1 tbsp flour and hot juices, make a paste, then add to casserole
* serve with rice or cous cous
 
Can do in oven also, just fry up bacon, onion and beef as above, then add all in casserole dish and cook in oven for about 2 hours.  Do butter and flour paste near end.
 
If enough leftovers, can turn into a beef burgundy pie.
 
Suitable to freeze.
 
Beef Burgundy Pie
 
1 sheet frozen short crust pastry, defrosted
2 sheets frozen puff pastry, defrosted
beef burgundy casserole
 
* blind bake shortcrust pastry in greased pie tin (10 mins on 200°C with pastry weights, then another 5 minutes with weights out)
* microwave casserole to heat through
* place in pastry shell
* put over 1 sheet of pastry, spray with canola and repeat with other sheet.  Fold over pastry at the edges, spray all with canola
* Bake at 200-220° fan forced for ~ 40 mins - enough for pastry to brown
 
Chicken Casserole

~1.5kgs chicken thighs, cut into pieces
1 onion, chopped
1 packet (250g) short cut bacon, chopped
1 cup chicken stock
1 cup wine (I use rose; white or red fine)
1 tsp minced garlic
Italian herbs
salt and pepper
2 carrots, sliced
2 potatoes, sliced
~8 mushrooms, sliced
frozen or fresh peas or beans (optional)
30-40g butter
flour
 
In slow cooker:
* fry onion and bacon in olive oil, put in cooker
* fry chicken, add to cooker
* add stock, wine, paste, herbs, carrots, potatoes and mushrooms
* cook on high for 4 hours
* 1 hour before finished, add peas or beans
* mix butter with ~1 tbsp flour and hot juices, make a paste, then add to casserole
* serve with rice
 
Can do in oven also, just fry up bacon, onion and chicken as above, then add all in casserole dish and cook in oven for about 2 hours.  Do butter and flour paste near end.
If enough leftovers, can turn into a pie.
Suitable to freeze.
 
Chicken Casserole Pie

1 sheet frozen short crust pastry, defrosted
2 sheets frozen puff pastry, defrosted
chicken casserole
 
* blind bake shortcrust pastry in greased pie tin (10 mins on 200°C with pastry weights, then another 5 minutes with weights out)
* microwave casserole to heat through
* place in pastry shell
* put over 1 sheet of pastry, spray with canola and repeat with other sheet.  Fold over pastry at the edges, spray all with canola
* Bake at 200-220° fan forced for ~ 40 mins - enough for pastry to brown

Indian Curry<\b>

(in the slow cooker, for 12 people)
~16 chicken thigh fillets (~1.5kgs), chopped
2 onions, chopped
4 large dessertspoons of Patak’s Rogan Josh curry paste
4 cans chopped tomatoes
4 large potatoes, peeled and chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and chopped
~1/3 cup red wine
~1/2 cup water
peas
2 broccoli, chopped
 
In slow cooker:
* Fry onion till soft and place in cooker
* Fry chicken pieces till brown, adding the curry paste, place in cooker
* Add tomatoes, potatoes, carrots, sweet potato, water and red wine to cooker
* Cook on high for 4 hours total
* 1 hour before finished, add broccoli and peas
 
Could presumably do in oven for about 1.5 hours on 180-200°, covered for most of time.
 
 
 
Roast Lamb<\b>
 
Sear a leg of lamb in a frypan
Make some slits and poke slices of garlic into them
Sprinkle with herbs and salt and pepper (we use rosemary or italian herbs - but you could try anything)
Pour in 1 Cup of white wine and 1 Cup of chicken stock.

We cook it for about 12 hours, but it can go as little as 7 and pretty much all day if you want. We just toss some roast veggies on or something like that close to meal time. You can use red wine if you like and apparently it works well with chicken and beef too.