Quail Recipes - posted by Cailin
(suitable for poussin or any small fowl)
8 Quail [cut up]
1 c Flour
1/2 c Peanut oil
2 Can Cream of chicken soup
2 Can Cream of celery soup
2 Can Chicken broth
1/2 c White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 c Parmesan cheese

Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a slow cooker and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or until birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.

Quails
Flour
Salt and pepper
Oil
Fresh mushrooms; sliced
Chopped onion
1 Can (13.75-oz) bouillon
1/2 Can Water

Flour, salt and pepper birds. Brown in small amount of oil in iron skillet. Remove to slow cooker, breast down. In same skillet, sauté mushrooms and onions lightly. Add bouillon and water. Pour over birds and cook 30 minutes on high or 4-6 hours on low. Serve over rice.

Teriyaki Poussin
Serves 4
Preparation time 5 Minutes
Cooking time Cook on high 3-5 hours

Ingredients:
4 Poussin, about 450g/1lb each
Salt & Pepper
225g canned pineapple chunks, reserving juice
Few sprigs of fresh coriander
150mls teriyaki sauce
2 TBSP Honey
Fresh coriander sprigs and spring onion tassels, to garnish
Cooked white and wild rice, to serve.

1. Preheat the slow cooker on high. Lightly rinse or wipe the Poussins and season the cavities. Drain the pineapple, reserving the juice and stuff the pineapple chunks into the Poussin cavities together with a few sprigs of coriander. Place in the SC.
2. Blend the canned juice with the teriyaki sauce and honey (or mix IMO LOL) and bring to the boil and pour over Poussins (or just poor over Poussins LOL). Cover with lid and cook on high for 3 to 5 hours. Remove from the pot and serve garnished with coriander sprigs and spring onion tassels and with the freshly cooked rice. For a thicker sauce bring the liquid to boil l and stir in 1 tbs cornflour blended with 2 tbs water, cook, stirring until thickened!

Curried Sausages - posted by Debbie Lee
1kg sausages, sliced (do it when semi-frozen cos it's easier... Cailin tip!).
3-4 medium carrots, sliced
2 small onions/1 large, sliced
2 pkts of Continental Curried Sausages
1 tblsp curry powder
4 tblsp of tomato sauce
1 1/4 cup of water

Pop the sausages in the SC and cover with sliced carrots and onion. Combine remaining ingredients (note that only half the amount of water is required than the packet mix says... so 2 pkts of curried sausage mix would normally be 2 1/2 cups but you only need 1 1/4). I add a little curry powder because I find the packet mixes to not be all that "curry" so it's up to you if you want to add it. Also doesn't hurt to add a little extra tomato sauce.
I cooked mine on Auto (will be ready by 6-7pm) but you could probably cook it on high for 5 hours or low for 8-10 hours (depending on your SC).
Serve with mashed potato.

Easy Roast Beef - posted by Cailin
Beef roasting piece
Sachet French Onion Soup Mix
2 Tablespoons Gravy Powder
Beef Stock Cube
Water

Trim excess fat off beef piece. Blade or topside or rolled all work well.
Place beef portion in CP.
Sprinkle over Soup mix and gravy powder.
Crumble a beef stock cube over then pour a cup of water over the lot.
Leave on high for the day, especially if frozen. (I'd personally do it on low)
If your meat isn't too fatty, You can add two to three tablespoons of flour dissolved in 1 cup of cold water, then turn the CP up to high and stir or whisk until thickened for a tasty gravy. If you find you still have too much liquid and it is too watery, add some more flour and water or gravy powder. You can also add another sachet of soup mix if it isn't very flavoursome.


Chicken with Mushrooms - posted by *Michelle*
2 tablespoons of oil
2kg chicken thigh fillets, diced
250g button mushrooms, sliced
2 small leeks
1 cup whilte wine
2 cups chicken stock
2 teaspoons cracked black peper
1 teasoon of salt
2 tablespoons fresh lemon thyme, chopped
2 tablespoons of plain flour
3/4 cup of cream
3/4 cup sour cream

1. Heat oil in non-stick pan. Add chicken in batches and cook over a medium heat until lighty browned. Place chicken in the removable crockery pot.
2. Top chicken with mushrooms, leeks, wine, stock, pepper, salt and lemon thyme. Cober with lid and cook on low for 8-10 hours or high 4-5 hours.
3. Stir in belnded flour, crream and sour cream 1 hour before end of cooking. Replace lid and continue cooking.

This will serve 8ppl.
I used 1kg of chicken breast fillets cut into pieces.
I also didn't add the lemon thyme as i forgot to buy any.
I kept everything the same as my SC is a large one i was going to half everything but changed my mind.

Lamb Curry - posted by Bon

1kg Diced Lamb
2 tsp fenugreek seeds
2 tsp mustard seeds
1 tsp curry powder
2 cardamom pods (or about 8 cardamom seeds)
1 tsp chilli powder (or to suit taste)
1 tsp cayenne pepper (optional - this makes it hot)
2 tsp turmeric
2 tsp cumin powder
1 cinnamon stick
salt
1 onion, diced
garlic to suit taste
About 1 cup of water

Saute onion and garlic lightly, add all the spices except curry powder and toss over heat for about 1 minute. Add the lamb and brown in the spices. Put it all in the SC, add the water and curry powder, stir to combine and cook on low for 8 hours. You may need to add more or less water. You can skip the sauteing onion and garlic and browning the lamb stage but I recommend heating the spices as it brings out all the flavours. Serve with naan bread or pappadums and natural yoghurt.

Ryn's Lamb - Originally posted by Ryn
600g Diced lamb/quorn
Mushrooms, chopped into quarters
2 carrots, sliced
1 onion, diced and fried
Rosemary
2 cubes of oxo stock (lamb or vegetarian)
1 cup rice (or finely sliced fried potatoes, as I originally intended)

I also added 2 1/2 cups of water - not sure if the lamb version will need that much but the vege one did.

I just whacked all of this except the rice into the SC with a cup of water for 3 hours, then when I came home it was looking dry so added the rice along with another cup of water, went out again, came back 2 hours later and added another half-cup of water, left it another hour then served with steamed vegetables. There's enough there to serve 4-5 of my portions, or 6-8 book portions.

Pepper and red kidney bean rice - posted by Cailin

Serves 4-6
Prep Time 10 mins plus 20 mins soaking
Cooking Time on high 4-5 hours
Auto Cook 6-8 hours

Ingredients
1tbsp dried shiitake mushrooms
1 tbsp groundnut oil
4 shallots, peeled and cut into wedges (the onion shallots not the spring onion shallots)
2-4 garlic cloves, peeled and chopped
1-2 birds eye chillies, deseeded, chopped
156g easy cook brown rice, rinsed
1 lemon grass stalk, outer leaves discarded, chopped
2 kaffir lime leaves, crumbled if dried
2 small red peppers, deseeded and chopped
600ml vegetable stock
1 tbsp light soy sauce
2tsp thai fish sauce
1 tsp honey
200 g can red kidney beans, drained and rinsed
225g sliced button mushrooms
1tbsp chopped fresh coriander
green salad to serve.

1. Preheat slow cooker on high while preparing the ingredients. Soak the dried mushrooms in almost boiling water for 20 minutes, drain reserving the liquor. Heat the oil in a pan and sauté the shallots, garlic and chillies for 3 minutes. Add the rice, lemon grass kaffir lime leaves, red pepper, stock, soy and fish sauces, reserved soaked mushrooms and their liquor and honey. Bring to the boil. Pour into the cooking pot and cook for 3 hours.
2. Add the kidney beans and button mushrooms and continue to cook for 1 to 2 hours. Sprinkle with coriander and serve with a green salad.

ENJOY!

Vegetable Goulash - Posted by Cailin

Serves 4
Prep Time 30 mins
Cooking time on low 6-8 hours
Auto (8-12) (this doesn't make sense to me...)

Ingredients:

1 tbsp olive oil
1 large onion, peeled and cut into wedges
2-4 garlic cloves, peeled and crushed
3 celery stalks, trimmed and sliced
3 medium carrots, peeled and slices
1 small butternut squash, or 2 acorn squash peeled and diced
300 g new potatoes scrubbed
225 g cauliflower florets
1 tbsp hot paprika
1 tbsp flour
410 g can cannellini beans drained
600ml tomato juice
150ml vegetable stock
1 tsp dried thyme
1/2- 1 tsp caraway seeds
salt and freshly ground black pepper
thyme sprigs to garnish
Roasted vine tomatoes, crusty bread and soured cream to serve


1. Preheat the slow cooker on high. Heat the oil in a frying pan and sauté the onion, garlic and celery for 3 minutes. Add the remaining vegetables, sprinkle in the paprika and flour and continue to sauté for 5 more minutes. Place in the cooking pot and stir in the beans.
2. Blend the tomato juice with the stock and bring to the boil. Stir in the dried thyme, caraway seeds and seasoning, then pour over the vegetables in the pot. Cover, reduce the temperature to low and cook for 6 to 8 hours. Garnish with thyme sprigs and serve with roasted vine tomatoes, crusty bread and soured cream.

Beef Stew with Apple Dumplings - posted by Trish

5 lb Stew beef; 1 1/2" cubes
1/2 c Flour
3 Beef bouillon cubes; crush
1/2 ts Pepper
2 c Onions; sliced
2 Garlic cloves; minced
1/2 c Beef broth
3/4 c Apple juice
2 tb Vinegar
1 ts Thyme
1 ts Curry

Dumplings:

1 c Applesauce
2 Eggs; well beaten
2 ts Parsley; chopped
2 c Flour
2 ts Baking powder
1 ts Salt


Coat meat with mixture of flour, salt and pepper. Combine meat, onion, garlic, beef broth, apple juice, vinegar, thyme and curry in removable liner. Place liner in base. Cover and cook on auto 7 hours; or high 4 to 5 hours; or low 8 to 10 hours. Remove cover and place tablespoons of dumpling batter on top of stew. Cover and cook on high for 20 minutes.

To make dumpling batter; blend applesauce with eggs and parsley; add flour, baking powder and salt and beat into egg mixture.

Chicken Noodle Soup - posted by Christy
4 cups chicken stock
2 carrots chopped
2 potatoes chopped
2/3 cup frozen corn
1 broccoli head chopped
1/4 onion chopped
2 tsp parsley or 1 handful chopped fresh parsley
2 cloves garlic
salt & pepper
2 chicken breasts chopped/or 1/2 roast chook
100gm pasta noodles broken up

I put the stock, veges, garlic, spices all in the slow cooker on high for 2 hours and then add in the chicken for another hour on low and then the pasta for the last 30 minutes. Really nice when your crook & don't feel like cooking if you use the roast chook its so easy. Also if your in WW its only like 3 points a serve.

Sweet and Sour Pork - posted by Tamara

Marinade for Pork.
2 tbsp Soya Sauce
1 tbsp brown sugar
1 tbsp Dry Sherry (cheap $6 bottle from Liquorland)

Ingredients :
1 Onion, finely chopped
2 cloves garlic crushed (or 2tsp crushed garlic)
1 tin of pineapple (keep JUICE)
1 Red Capsicum Sliced
1 Green Capsicum Sliced
I Stick Celery Chopped
(and any more asian style vegies, eg. Bok Choy, Snow Peas...)
500g-1kg Cubed Pork (depending on how much meat you like)

Sauce :

1 tbsp Corn Flour
2 tbsp soya sauce
2 tbsp honey
1 tbsp brown vinegar/sherry
pinch ground cinnamon
left over marinade.

Directions :

Put Meat and Marinade together into container and store in fridge whilst preparing vegies. This will tenderise the meat aswell as give it extra flavour and lock in some of the juices.
Prepare vegies and chuck into a bowl. KEEP PINEAPPLE SEPERATE along with its juice.
After 20mins, take our Pork from fridge and add to SC. If some of the marinade gets in, don't stress as you will need some liquid in there.
Add the vegies (NOT THE PINEAPPLE)
Add the sauce but keep the PINEAPPLE AND JUICE OUT.
Turn onto Auto cook for about 6-8hours, even Low for a bit longer.

(If you are having Bok Choy with it, add it when you do the following last step as Bok Choy is best cooked for less time.)

When it has an hour to go, add Pineapple pieces and Juice and stir through. Cook for a further 1hour on LOW setting as not to make pineapple mushy.

Serve with Rice or Noodles.