Morrocan Beef - posted by Flea

500g steak (I used whole pieces of rump but you could use cubed chuck or even lamb chops)
1 tin crushed tomatoes
1tbsp tomato paste
1 onion, sliced
1-2 cloves garlic, sliced
3/4 cup stock (beef/chicken/or veg would be fine)
1 tbsp masterfoods moroccan seasoning
lemon zest to taste
good pinch of sugar
couscous

Throw everything into the slow cooker except couscous and cook on low for about 6 hours.
About 10 minutes before serving add the coucous (about 3/4 cup).
We had it with steamed carrotts and broccoli and garlic bread.
Turkish bread would go better but we didn't have any lol.
It was DELISH.

Blackbird's Morroccan spice mix - posted by Blackbird

2 tblspns black peppercorns
1 tblspn coriander seeds
2 sticks cinnamon
20 cloves
1 tblspn cumin seeds
seeds from 4 green cardamom pods
2 tspns nutmeg
2 tblspns paprika
Grind whole spices to a fine powder and then stir in remaining spices.

Tasted great in a lamb tagine I made.

Hybrid Minestrone - posted by Flea

3 cups beef stock
tin tomatoes
1/2 tin kidney beans, rinsed
2 cloves garlic
diced carrott
diced celery
sliced leek
chopped bacon
some chopped pumpkin (breaks down to nothing and just gives it a bit of body I find)
tablespoon or so of basil pesto
3/4 cup macaroni
salt and pepper

Bung it all in except for macaroni and cooked for about 7 hours. Put the macaroni in about 1/2 hour before you want to eat or it will go soggy. Had it with lots of cracked pepper, fresh parsley and parmesan. And cheese bread. YUM
Ingredients are very approximate, I really didn't measure much.
Oh and the best part is that DD laps it up and it's full of veges!

Slow cooked Lamb Shanks - posted by Kelli D

(Serves 5-6)

5 Lambs Shanks
1 Large Carrot, diced
1 Large Onion, chopped
300g Button Mushrooms, sliced
745g (Large) Jar "Paul Newman's Own Roasted Garlic and Basil" Tomato Pasta Sauce

Brown shanks and put into slow cooker with all above ingredients. Stir to coat shanks with sauce.
Cook on low approximately 7 hours.
Serve with bowtie pasta and freshly grated parmesan

Pea and Ham Soup - posted by Cailin

1 bacon hock
1 500g green split peas
1 soup pack (parsnip, radish, potato, carrot & onion)
and water to cover it.

I then removed the meat at about 2 pm after being on high from about 9:30 and whizzed the soup, removed the meat from the hock and discarded the fat & bones and put the meat back in. It smells divine and we'll have it with turkish bread. YUM!


Lamb Casserole - posted by Kimashswan

1 onion finely chopped
about 1kg lamb knuckles (they work the best)
1 pkt oxtail soup powder mixed with 500ml water
1 cup chutney
1kg frozen veg (i use broccoli, cauliflower, carrots and bean mix) i suppose you could use fresh as well, but then the cooking time would be a bit shorter i'd imagine.

put onion into SC (spread evenly)
put lamb on top of it
mix soup with chutney and pour over, making sure all meat is covered (i did use my 7l sc)
cook on low for 5 hours
put the mixed veg on top, don't mix in.
Cook on low for another 3 hours, or till veg cooked.

Serve with rice or mash

Sweet Pork with Apples and Prunes - posted by Blackbird
Brown 2kg forequarter pork chops (fat trimmed) in 1 tblspn olive oil. Transfer to plate. Add another tblspn of oil to pan and add 3 med red onions cut into thick wedges and cook until softened. Add 4 med green apples cored and cut into quarters and toss in pan, stirring frequently until apple begins to colour. Place in bottom of SC. Add chops, 1 cup chicken stock, 250g pitted prunes and 1 tblspn fresh sage. Cook on high 3-4 hrs or low 6-8 hours. Season to taste and serve with a sprinkle of fresh sage.
(From the Sunbeam SC book).