Taste Slow Cook cookbook

Index All good things come to those who wait… so set the temperature low and give the ingredients time to get to know each other and mingle to become a saucy sumptuous meal or divinely decadent dessert. Take the time to enjoy our newest collection of slow cooked favourites for stovetop, oven or slow cooker.

Slow cook

OVEN beef & borlotti bean stew...................................................29 braised chinese beef with noodles............................29 braised lamb pie...................................................................14 briam............................................................................................... 21 chorizo with braised butter beans...............................30 cider-braised pork neck with cabbage......................33 crackin’ asian pork belly...................................................... 13 duck pithiviers..........................................................................18 french lamb & cannellini bean casserole with rosemary dumplings.............................................33 indian-spiced leg of lamb..................................................10 lamb, pomegranate & eggplant tagine....................26 lamb shanks with star anise & sweet potato...........13 lamb shanks with tamarind & prunes.........................25 middle eastern spiced lamb pot roast........................ 17 orange & coriander pork belly with caramel potatoes...........................................................22 osso buco with verjuice, fennel & saffron................30 slow-roasted lamb with white beans...........................34 spicy beef & beer pot roast.............................................. 17

slow cook Hearty slow-cooked favourites

Australia’s top-rated

your all-time favourites cookbook

STOVETOP beef & pumpkin curry.......................................................... 41 chicken & pomegranate koresh...................................38 chicken & quinoa soup..........................................................41 goan coconut chicken curry..............................................45 gulyas (goulash)................................................................... 50 indian korma lamb shanks..............................................53 lamb shank, star anise & noodle soup.........................45 lamb shanks with red wine, onions & anchovies.46 pork vindaloo.........................................................................49 rich beef & stout casserole..............................................49 spicy beef massaman.......................................................42 SLOW-COOKER creamy chicken macaroni.................................................. 60 mother-in-law’s tagine ......................................................64 slow-cooked braised beef ribs with parmesan & cauliflower..............................................56 slow-cooker beef daube.................................................... 75 slow-cooker beef ragu......................................................64 slow-cooker bouef bourguignon...................................72 slow-cooker chicken & chorizo gumbo.....................63 slow-cooker lamb pot roast with almond & pomegranate...............................................................68 slow-cooker mexican pork chilli with pickled corn salsa........................................................... 71 slow-cooker paprika chicken.........................................59 slow-cooker osso buco with gremolata...................67 slow-cooker tuscan-style soup.....................................59 spinach & ricotta cannelloni.......................................... 60

recipe collections

The latest cookbook,

Slow Cook, from taste.com.au, Australia’s favourite food and lifestyle website, was created in response to our first Slow Cook cookbook which was hugely popular. We’ve uncovered new slow-cooked favourites for the oven, stovetop or slow-cooker that will keep you warm from the inside out.

Each beautifully illustrated taste.com.au book is filled with hand-picked, tried and tested favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and exciting. And our ‘triple tested’ guarantee means you can be sure of perfect results every time.

Plus, you’ll find …

• reviews and user tips from taste.com.au members • bonus new recipes • handy index on back flap

.com .au

DESSERTS baked rice pudding.............................................................82 boozy pears............................................................................89 caramel crumpet & butter pudding............................85 golden syrup steamed pudding...................................86 new york baked cheesecake .......................................86 pear & marsala crumble cake........................................81 quince tarte tatin...................................................................78 rhubarb brulee winter trifle.............................................82 steamed syrup pudding with almonds & lemon............................................................85 strawberry & ginger pudding......................................... 90 ISBN 978-0-9941529-5-4

9 780994 152954

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your all-time favourites cookbook

Cover Recipe: Braised lamb pie, p14 Recipe: Alison Adams Photography: Al Richardson Styling: Katrina Woodman

25/03/15 3:18 PM

The latest cookbook,

Slow Cook, from taste.com.au, Australia’s favourite food and lifestyle website, was created in response to our first Slow Cook cookbook which was hugely popular.

We’ve uncovered new slow-cooked favourites for the oven, stovetop or slow-cooker that will keep you warm from the inside out.

Each beautifully illustrated taste.com.au book is filled with hand-picked, tried and tested favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and exciting. And our ‘triple tested’ guarantee means you can be sure of perfect results every time.

Plus, you’ll find …

• reviews and user tips from taste.com.au members • bonus new recipes • handy index on back flap

Index OVEN beef & borlotti bean stew...................................................29 braised chinese beef with noodles.............................29 braised lamb pie....................................................................14 briam............................................................................................... 21 chorizo with braised butter beans...............................30 cider-braised pork neck with cabbage......................33 crackin’ asian pork belly...................................................... 13 duck pithiviers..........................................................................18 french lamb & cannellini bean casserole with rosemary dumplings.............................................33 indian-spiced leg of lamb..................................................10 lamb, pomegranate & eggplant tagine....................26 lamb shanks with star anise & sweet potato...........13 lamb shanks with tamarind & prunes.........................25 middle eastern spiced lamb pot roast........................ 17 orange & coriander pork belly with caramel potatoes............................................................22 osso buco with verjuice, fennel & saffron................30 slow-roasted lamb with white beans...........................34 spicy beef & beer pot roast.............................................. 17 STOVETOP beef & pumpkin curry.......................................................... 41 chicken & pomegranate koresh....................................38 chicken & quinoa soup..........................................................41 goan coconut chicken curry..............................................45 gulyas (goulash)................................................................... 50 indian korma lamb shanks..............................................53 lamb shank, star anise & noodle soup.........................45 lamb shanks with red wine, onions & anchovies.46 pork vindaloo.........................................................................49 rich beef & stout casserole..............................................49 spicy beef massaman........................................................42 SLOW-COOKER creamy chicken macaroni.................................................. 60 mother-in-law’s tagine ......................................................64 slow-cooked braised beef ribs with parmesan & cauliflower..............................................56 slow-cooker beef daube.................................................... 75 slow-cooker beef ragu......................................................64 slow-cooker bouef bourguignon...................................72 slow-cooker chicken & chorizo gumbo.....................63 slow-cooker lamb pot roast with almond & pomegranate................................................................68 slow-cooker mexican pork chilli with pickled corn salsa........................................................... 71 slow-cooker paprika chicken.........................................59 slow-cooker osso buco with gremolata...................67 slow-cooker tuscan-style soup.....................................59 spinach & ricotta cannelloni.......................................... 60

.COM .AU

Cover Recipe: Braised lamb pie, p14 Recipe: Alison Adams Photography: Al Richardson Styling: Katrina Woodman Food Prep: Max Adey

DESSERTS baked rice pudding.............................................................82 boozy pears............................................................................89 caramel crumpet & butter pudding.............................85 golden syrup steamed pudding....................................86 new york baked cheesecake........................................86 pear & marsala crumble cake........................................81 quince tarte tatin...................................................................78 rhubarb brulee winter trifle..............................................82 steamed syrup pudding with almonds & lemon............................................................85 strawberry & ginger pudding......................................... 90

slow cook

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Slow cook Hearty slow-cooked favourites

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welcome “

You know it’s winter when, on a Sunday afternoon, you can smell amazing, hearty aromas wafting out of the kitchen. This is the time of year when slow cooking really comes into its own. Casseroles and stews, soups and pasta sauces, all rich with fresh ingredients, spices and herbs, cooked low and slow for hours, until they are full of flavour and lip-smackingly good. There is something so relaxing knowing that you have dinner simmering away and that in a few hours, the meat will be tender and falling from the bone, everything cooked to perfection. All you need is crusty bread or creamy mash and everyone’s happy! We loved putting together our first Slow Cook cookbook and still had so many more ideas to share that another Slow Cook cookbook was a must. There are recipes to slow cook in the oven, on the stovetop or in your slow-cooker, as well as desserts to finish off a great meal. Enjoy!

slow-cook favourites

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Food Director

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slow cook

contents

slow-cook easy favourites italian

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oven 8 stovetop 36 slow-cooker 54 dessert 76

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oven

oven

Just turn it on and let your oven do the rest.

Then enjoy a warm kitchen and perfectly cooked pot roasts, pies or crisp caramelised slow-roasted veg with slightly charred edges.

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indian-spiced leg of lamb

serves 6 | prep 30 mins (+ 30 mins resting time) | cooking 6 hours

1 Preheat the oven to 150°C/130°C fan forced.

Combine garlic, ginger, coriander, chilli, turmeric, garam masala, seeds, sugar and juice in a bowl.

2 Place onion and tomato in a large, heavy-based roasting pan. Drizzle with half the oil. Place lamb on top of vegetables. Use a sharp knife to score lamb 1-2cm deep, at 2cm intervals, across the top. Rub spice mixture over lamb and into cuts. Top with remaining oil. Pour water into pan. Cover tightly with foil. Roast, basting every 2 hours, for 6 hours or until lamb is very tender. Rest for 30 minutes.

3 Meanwhile, to make rice pulao, place stock and saffron in a jug and set aside to infuse for 3 minutes.

Heat oil and butter in a large saucepan over medium heat. Add onion, cardamom and bay leaf and stir for 4 minutes or until soft. Add rice and sultanas.

Stir for 1 minute or until combined. Stir in the stock mixture and bring to boil, stirring occasionally.

Season. Reduce heat to low. Cover and cook for 11-12 minutes or until rice is tender. Set aside, covered, for 5 minutes. Use a fork to separate grains.

Transfer to a bowl. Sprinkle with cashew nuts.

4 Transfer lamb to a chopping board. Strain the vegetable mixture into a bowl. Use the back of a spoon to press on the vegetables to extract as much juice as possible. Discard vegetables. Allow fat to settle on the top. Remove and discard fat.

5 Shred the lamb and drizzle with pan juices.

Top with curry leaves. Serve with pulao.

6 garlic cloves, finely chopped 5cm-piece fresh ginger, peeled, finely grated 1 tbs chopped fresh coriander root and stem 1 long fresh red chilli, finely chopped 1 1 ⁄ 2 tsp ground turmeric 1 1 ⁄ 2 tsp garam masala 1 tsp cumin seeds 1 ⁄ 2 tsp mustard seeds 1 ⁄ 2 tsp brown sugar 1 lemon, juiced 2 brown onions, cut into wedges 2 tomatoes, cut into wedges 1 tbs grapeseed oil 2kg leg of lamb 60ml (1 ⁄4 cup) water Fresh curry leaves, fried, to serve

rice pulao 750ml (3 cups) salt-reduced chicken stock, warmed Large pinch saffron threads 1 tbs grapeseed oil 20g butter 1 large brown onion, finely chopped 3 cardamom pods, bruised 1 bay leaf 300g (1 1 ⁄ 2 cups) basmati rice, rinsed 90g (1 ⁄ 2 cup) sultanas 80g (1 ⁄ 2 cup) cashew nuts, toasted

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“ taste

Invite friends over and serve an Indian feast with this spiced leg of lamb. Make a mint raita and heat up some roti to share and enjoy.”

Michelle Southan

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top tip

If mustard seeds are unavailable, you can substitute with a pinch of mustard powder.

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top tip

Up the carb factor but keep it wholesome by serving these delicious shanks with a bowl of steamed brown rice.

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lamb shanks with star anise & sweet potato serves 4 | prep 20 mins cooking 2 hours 50 mins

1 Preheat the oven to 160°C/140°C fan forced. Heat a large flameproof casserole dish over high heat. Spray with olive oil.

Cook the lamb shanks in 2 batches for 1-2 minutes each side or until browned.

Transfer to a plate and set aside.

2 Reduce heat to medium. Spray the casserole dish with olive oil. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, ginger, star anise and cinnamon and cook, stirring, for 1 minute or until aromatic. Stir in tomato paste for 1 minute. Add lamb shanks, stock, water and tomato to pan. Bring to boil. Cover.

3 Bake for 1 hour 30 minutes. Add the sweet potato. Bake, covered, for a further 1 hour or until lamb is very tender. Stir in tamari and lime juice. Season with pepper.

Sprinkle with coriander. Serve with the steamed broccolini.

crackin’ asian pork belly

serves 6 | prep 20 mins (+ 10 mins resting time) | cooking 2 hours 40 mins 185ml (3 ⁄4 cup) Shaoxing wine 2 tbs hoisin sauce 1 lime, juiced 1 1 ⁄ 2 tbs soy sauce 4cm-piece fresh ginger, peeled, thinly sliced 3 garlic cloves, halved 1 long fresh red chilli, thinly sliced 3 whole star anise 1 cinnamon stick 500ml (2 cups) water 1 large brown onion, cut into wedges 2kg piece boneless pork belly, rind scored 3 tsp grapeseed oil 2 tsp sea salt

cucumber salad 1 tbs white wine vinegar 3 ⁄4 tsp caster sugar Large pinch of sea salt 2 Lebanese cucumbers, peeled into ribbons 1 nashi pear, cut into matchsticks 1 bunch watercress, sprigs picked

1 Preheat the oven to 220°C/200°C fan forced. Combine wine, hoisin sauce, lime juice, soy sauce, ginger, garlic, chilli, star

anise, cinnamon and 250ml (1 cup) of the water in a heavy-based roasting pan. Stir to combine. Add onion. Place the pork, rind-side up, on top of the onion, making sure the liquid doesn’t cover the rind.

2 Drizzle the oil over pork rind. Sprinkle with salt and season with pepper. Rub the salt and pepper into cuts. Roast for 30-40 minutes or until the rind crackles.

Pour 125ml (1 ⁄ 2 cup) of remaining water into the base of the pan.

3 Reduce the oven to 160°C/140°C fan forced. Roast, adding remaining water halfway through cooking, for 2 hours or until the pork is very tender. Transfer to a chopping board. Rest for 10 minutes.

4 For the cucumber salad, whisk vinegar, sugar and salt in a bowl. Add cucumber and pear and toss to combine. Set aside for 3 minutes to develop the flavours.

Drain, discarding excess liquid. Transfer cucumber mixture to a bowl. Add the watercress and toss to combine.

5 Drizzle the pork with a little of the pan juices. Serve with the salad.

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taste

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4 French-trimmed lamb shanks 2 red onions, halved, thinly sliced 3 garlic cloves, thinly sliced 1 tbs finely grated fresh ginger 3 whole star anise 1 cinnamon stick 1 tbs no-added-salt tomato paste 250ml (1 cup) salt-reduced chicken stock 250ml (1 cup) water 400g can diced tomatoes 400g sweet potato, peeled, cut into 2cm pieces 2 tsp salt-reduced tamari 2 tsp lime juice Baby coriander leaves, to serve Steamed broccolini, to serve

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braised lamb pie

serves 4 | prep 20 mins | cooking 3 hours 20 mins 2 tbs olive oil 2kg lamb leg, fat trimmed, deboned, cut into 3cm pieces 1 brown onion, peeled, halved, cut into wedges 3 garlic cloves, peeled, thinly sliced 2 (about 300g) carrots, peeled, chopped 2 tbs red wine vinegar 1 tbs caster sugar 50g sachet tomato paste 160ml (2 ⁄ 3 cup) red wine 2 bay leaves 2 cinnamon sticks, broken in half 375ml (1 1 ⁄ 2 cups) chicken stock 1 ⁄ 3 cup chopped fresh continental parsley 4 sheets filo pastry 50g butter, melted Baby parsley (optional), to serve

1 Heat half the oil in a large flameproof casserole dish over medium-high heat.

Cook the lamb in 2 batches, turning, for 6 minutes or until browned. Transfer to a plate and set aside.

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2 Preheat the oven to 160°C/140°C fan forced. Add remaining oil to the dish.

Reduce heat to low. Cook the onion and garlic, stirring often, for 8 minutes or until soft. Add carrot. Stir to coat. Add vinegar and sugar. Simmer, stirring, until reduced.

Add tomato paste. Stir to coat. Add the wine and simmer, stirring, for 2 minutes or until mixture thickens.

3 Add the lamb, bay leaves, cinnamon and stock. Bring to a simmer. Cover with baking paper and a lid. Bake for 2 hours or until lamb is tender. Uncover and bake for a further 20 minutes or until the liquid is reduced. Stir through parsley. Season if necessary. Transfer the lamb mixture to a 2L (8 cup) ovenproof frying pan.

4 Increase the oven to 200°C/180°C fan forced. Brush 1 filo sheet with a little of the melted butter. Lightly scrunch the filo and place on top of pie. Repeat with remaining filo and butter until pie is covered. Bake for 20-25 minutes or until pastry is golden.

Serve sprinkled with parsley, if using.

top tip

Make this pie as individual serves. In Step 2, after baking for 40 minutes, divide the lamb between four 500ml (2 cup) ovenproof dishes, top with pastry and bake for 15 minutes.

This tender slow-cook lamb pie will warm up the coldest night. Serve with creamy mash to catch all the lovely sauce.”

Michelle Southan

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middle eastern spiced lamb pot roast serves 6 | prep 10 mins (+ 20 mins marinating time) | cooking 4 hours 30 mins 2 red onions, cut into thin wedges 2.2kg lamb shoulder, bone in 1 tbs olive oil 3 garlic cloves, crushed 1 lemon, rind finely grated 2 tsp sumac 1 tsp ground cumin 1 tsp dried thyme leaves 1 ⁄ 2 tsp dried oregano leaves 185ml (3 ⁄4 cup) dry white wine 185ml (3 ⁄4 cup) salt-reduced chicken stock Tabouli, to serve Flatbread, to serve

smoky eggplant puree 3 (about 1.2kg) eggplants 1 1 ⁄ 2 tsp tahini 1 1 ⁄ 2 tbs lemon juice 1 1 ⁄ 2 tbs extra virgin olive oil

top tip

Instead of making the smoky eggplant puree, buy a tub of eggplant dip or baba ghanoush.

spicy beef & beer pot roast

serves 6 | prep 15 mins (+ 15 mins resting time) | cooking 3 hours 30 mins 1 tbs olive oil 1.5kg piece roast beef silverside or beef bolar blade 100g pancetta slices, finely chopped 2 brown onions, halved, cut into thin wedges 1 long fresh red chilli, finely chopped 2 garlic cloves, crushed 500ml (2 cups) Tooheys Old beer 250ml (1 cup) passata 125ml (1 ⁄ 2 cup) water 4 fresh thyme sprigs 2 bay leaves 2 tsp brown sugar 1 bunch baby carrots, peeled, trimmed Creamy mashed potato, to serve Steamed broccolini, to serve

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1 Preheat oven to 160°C/140°C fan forced.

Heat the oil in a large casserole dish over medium-high heat. Season beef and cook, turning occasionally, for 6-8 minutes or until brown. Transfer to a plate.

2 Cook pancetta in the dish over medium heat for 1-2 minutes or until golden. Stir in the onion, chilli and garlic for 3 minutes or until soft. Add the beef, beer, passata, water, thyme, bay leaves and sugar to the pan. Bring to the boil.

3 Cover the dish and roast, turning the beef twice during cooking time, for 2 1 ⁄ 2 hours or until the beef is almost tender. Add the carrots. Cover and roast for 40-45 minutes or until the beef is tender. Rest for 15 minutes. Serve with the mashed potato and steamed broccolini.

Great taste and easy to cook. I added more chilli, and reduced and thickened the sauce.

It was yummy with mash.” Sandrawagner slow-cook favourites

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1 Preheat the oven to 150°C/130°C fan forced. Place the onion in the base of a large casserole dish. Top with lamb.

2 Combine the oil, garlic, lemon rind, sumac, cumin, thyme and oregano in a bowl. Season. Spread over lamb. Set aside for 20 minutes to develop flavours.

3 Pour wine and stock around lamb.

Cover and bake, turning halfway through cooking, for 4-4 1 ⁄ 2 hours or until tender.

4 Meanwhile, for puree, preheat chargrill pan on medium-high. Grill eggplants, turning, for 30-35 minutes or until charred and tender. Halve. Place in a colander for 30 minutes to cool. Scoop out flesh and discard skin. Process the eggplant flesh, tahini, juice and oil until smooth. Season.

5 Use tongs to transfer lamb to a platter.

Cover with foil. Pour braising liquid into a jug. Use a metal spoon to skim fat from surface. Discard. Shred lamb. Serve with braising liquid, puree, tabouli and bread.

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duck pithiviers

serves 4 | prep 40 mins (+ cooling time) | cooking 3 hours 2kg whole duck, quartered 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 small celery stalk, finely chopped 70g (1 ⁄4 cup) tomato paste 185ml (3 ⁄4 cup) red wine 500ml (2 cups) good quality chicken stock 8 sprigs fresh thyme 3 bay leaves 4 sheets butter puff pastry 1 egg, lightly whisked 30g butter 1 French shallot, finely chopped 450g (3 cups) frozen peas, defrosted

1 Preheat oven to 140°C/120°C fan forced.

Place the duck, skin side down, in a large flameproof casserole dish over medium heat. Cook, turning occasionally, for 20 minutes or until fat has rendered and duck is golden. Transfer duck to a plate.

2 Discard all but 1 tbs of the fat. Add the onion, carrot and celery to the dish. Cook, stirring often, for 8 minutes or until soft.

Add tomato paste and cook, stirring often, for 3 minutes. Add wine, stirring, to scrape up any bits that have stuck to the dish.

Add duck, stock, thyme and bay leaves.

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Season with pepper. Cover. Transfer to the oven and cook for 2 hours or until duck is tender and falling from the bone.

3 Remove the duck from the liquid and remove and discard the skin and bones.

Coarsely chop the flesh and transfer to a bowl with 1 cup of the cooking liquid.

Set aside to cool completely. Strain the remaining liquid into a small saucepan.

Discard the solids. Set aside.

4 Preheat oven to 220°C/200°C fan forced. Line 2 baking trays with baking paper. Cut eight 12cm-diameter rounds from the pastry. Divide the duck among 4 of the rounds. Top with the remaining rounds and press to seal. Use a small sharp knife to make shallow cuts on top of the pies. Brush with egg and bake for 20 minutes or until golden.

5 Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the shallot and cook, stirring, for 5 minutes or until soft. Add the peas and cook, stirring, for 5 minutes or until warmed through.

6 Simmer the reserved duck cooking liquid over medium heat for 7 minutes or until reduced to make a jus. Serve the pies with the peas and jus.

top tip

For a variation, swap the duck for a 1.8kg whole chicken and add 150g of chopped streaky bacon with the onion in Step 2.

Pithiviers are a French pastry favourite and our savoury slow-cooked take on the traditional recipe is just the thing for a long lazy lunch.”

Michelle Southan

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briam

serves 4 | prep 25 mins | cooking 1 hour 30 mins

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1 Preheat the oven to 160°C/140°C fan forced. Heat 2 tbs oil in a large frying pan over medium heat. Cook the eggplant, in 3-4 batches, adding more oil if necessary, for 5 minutes or until golden. Use a slotted spoon to transfer to a large roasting dish.

2 Add 1 tbs of remaining oil to the pan.

Add onion, capsicum and garlic and cook, stirring often, for 10 minutes or until soft.

Transfer to the roasting dish. Add potato, zucchini, water and remaining oil. Sprinkle with the oregano and season. Toss to combine. Top with the tomatoes.

3 Roast for 1 hour or until vegetables are golden and tender. Top with feta, scatter with parsley, if using, and serve with bread.

top tips

This recipe is a great way to use any of the leftover veg in your crisper. Don’t be afraid to use lashings of extra virgin olive oil, it’s the secret to this Greek dish.

Briam is Greek home-style cooking at its best. It’s like an oven-baked ratatouille and tastes divine topped with hunks of salty feta and served with crusty bread.”

Michelle Southan

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160ml (2 ⁄ 3 cup) extra-virgin olive oil 1 (about 380g) eggplant, halved lengthways, thickly sliced 1 brown onion, peeled, cut into wedges 1 red capsicum, deseeded, thickly sliced 3 garlic cloves, sliced 2 small (about 350g) potatoes, halved, thickly sliced 2 zucchini, trimmed, sliced 160ml (2 ⁄ 3 cup) water 1 tbs dried oregano leaves 250g pkt baby roma truss tomatoes 200g pkt feta, coarsely crushed Crusty bread, to serve Baby parsley leaves (optional), to serve

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orange & coriander pork belly with caramel potatoes serves 4 | prep 15 mins | cooking 2 hours 2 tsp sea salt flakes 1 tsp coriander seeds, crushed 1kg piece pork belly, scored deeply 1 orange, zested, juiced 250ml (1 cup) salt-reduced chicken stock 1 tsp caster sugar 1 tsp red wine vinegar Steamed English spinach, to serve

caramel potatoes 850g new potatoes, halved 70g (1 ⁄ 3 cup) caster sugar 1 tbs water 20g butter, chopped

1 Preheat the oven to 180°C/160°C fan forced. Rub salt and coriander seeds into the scores of the pork. Place pork in a small roasting pan. Pour around orange juice, zest and stock. Cover with baking paper and foil. Roast for 1 hour 45 minutes or until pork is very tender.

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2 Meanwhile, for the caramel potatoes, place the potato in a large saucepan of salted water and bring to the boil over high heat. Cook for 5 minutes. Drain well.

Place the sugar and water in a large non-stick frying pan over medium heat.

Stir until the sugar dissolves. Simmer, without stirring, until the mixture turns into a golden caramel. Add the butter and potatoes. Cook, stirring occasionally, for 20 minutes until potatoes are tender and golden. Season with salt.

3 Drain the pork juices into a jug. Skim fat from the surface. Discard. Pour the pan juices into a small saucepan. Add the sugar and vinegar and gently reheat the sauce over low heat.

4 Preheat the grill to high. Place the pork under the grill and cook for 10 minutes or until the rind crackles and is golden.

Slice the pork. Serve with caramel potatoes, steamed spinach and sauce.

top tip

Ask your butcher to score the skin for you, or if doing it yourself, use a very sharp knife as the skin is tough.

After a couple of hours in the oven, this pork belly offers little resistance and is beautifully tender and flavoursome. But it’s the golden caramelised potatoes that I can’t get enough of.”

Michelle Southan

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lamb shanks with tamarind & prunes serves 4 | prep 15 mins | cooking 2 hours 45 mins

1 Place lamb in a large bowl. Season and sprinkle with flour. Toss to coat.

2 Heat the oil in a large flameproof casserole dish over medium-high heat.

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Shake the excess flour from the lamb.

Cook, turning often, for 5 minutes or until lightly browned. Transfer the lamb to a tray and set aside. Drain all but 2 tbs oil from the casserole dish.

3 Preheat the oven to 160°C/140°C fan forced. Place the casserole dish over medium heat. Add the butter, onion and garlic. Cook, stirring often, for 8 minutes or until the onion softens. Add ginger and cinnamon, and cook, stirring, for 1 minute or until aromatic. Stir in stock, tamarind puree and prunes.

4 Return lamb to the casserole dish and bring to the boil. Cover and bake for 2 1 ⁄ 2 hours or until the lamb is almost falling off the bone.

5 Divide lamb among bowls. Spoon over sauce and scatter with the almonds and coriander. Serve with mashed potato.

top tip

French-trimmed lamb shanks are shanks without the knuckle.

Ask your butcher to French-trim shanks for you, or ask for lamb drumsticks.

This was easy to make and delicious.

Makes a nice change from my usual lamb shank recipe.” hambly

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4 x 300g lamb shanks, French-trimmed (see tip) 40g (1 ⁄4 cup) plain flour 60ml (1 ⁄4 cup) olive oil 50g butter 3 brown onions, thinly sliced 3 garlic cloves, crushed 2 tsp ground ginger 1 cinnamon stick 500ml (2 cups) chicken stock 85g (1 ⁄4 cup) tamarind puree 275g (1 1 ⁄ 2 cups) pitted prunes 50g (2 ⁄ 3 cup) flaked almonds, toasted 1 ⁄4 cup fresh coriander leaves Mashed potato, to serve

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lamb, pomegranate & eggplant tagine serves 6 | prep 20 mins | cooking 1 hour 55 mins 1 1 ⁄ 2 tbs grapeseed oil 2kg lamb shoulder, deboned, cut into 4cm pieces, excess fat trimmed 2 red onions, cut into thin wedges 1 cinnamon stick 4 garlic cloves, chopped 2cm piece fresh ginger, peeled, chopped 2 1 ⁄ 2 tsp ground cumin 500ml (2 cups) salt-reduced beef stock 410g can Ardmona Rich & Thick Tomatoes 1-2 tbs harissa, to taste 1 tbs pomegranate molasses 1 tbs honey 350g eggplant, cut into 4cm pieces Greek yoghurt, to serve Pomegranate seeds, to serve (optional) Baby coriander sprigs, to serve

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1 Preheat oven to 150°C/130°C fan forced.

Heat 1 tbs oil in a flameproof casserole dish over medium-high heat. Season the lamb and cook in 3 batches, for 5 minutes or until browned. Transfer to a bowl.

2 Heat remaining oil over medium-low heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Add cinnamon, garlic and ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the cumin for 1 minute or until aromatic.

3 Return lamb to the dish. Stir. Add the stock, tomato, harissa, molasses and honey. Bring to boil. Cover. Bake, stirring halfway through cooking, for 1 hour 15 minutes or until lamb is tender. Stir in eggplant. Season. Bake for 20 minutes or until eggplant is tender. Top with the yoghurt. Sprinkle with the pomegranate seeds, if using, and coriander.

top tips

Freeze the tagine in an airtight container for up to 3 months. Top with the yoghurt and pomegranate just before serving. Serve with a side of fluffy couscous with chopped coriander.

This was absolutely delicious - the flavours from the cinnamon, pomegranate molasses and harissa really made this dish.” Roblyn

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9/03/15 12:04 PM

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top tip

Shaoxing wine (Chinese rice wine) is available from Asian supermarkets.

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oven

braised chinese beef with noodles serves 4 | prep 20 mins cooking 2 hours 15 mins

1 Preheat the oven to 160°C/140°C fan forced. Heat oil in flameproof casserole dish over medium-high heat. Cook beef, in 2 batches, for 2-3 minutes each side or until golden. Transfer to a plate.

2 Add 500ml (2 cups) stock to the dish, stirring to remove any cooked on bits.

Return beef to the dish with the wine, soy, star anise, cinnamon, fennel, peppercorns and rind. Bring to the boil.

Cover and cook for 2 hours or until very tender, removing the lid for the last half hour if a thicker sauce is desired.

3 Cook noodles following the packet directions. Place remaining stock in a saucepan over medium heat and bring to a simmer. Divide noodles among bowls.

Pour over stock and drizzle with sesame oil and vinegar (if using). Top with the beef and sprinkle with shallot, chilli and coriander, if using.

beef & borlotti bean stew

serves 4 | prep 15 mins (+ 1 hour soaking time) | cooking 2 hours 250g (1 cup) dried borlotti beans 2 tbs olive oil 800g beef chuck steak, cut into 3cm pieces 1 brown onion, finely chopped 3 garlic cloves, crushed 200g button mushrooms, halved 185ml (3 ⁄4 cup) dry red wine 400g can diced tomatoes 185ml (3 ⁄4 cup) beef stock 1 red capsicum, deseeded, chopped 1 ⁄ 2 bunch silverbeet, trimmed, shredded

1 Place the beans in a small bowl.

Cover with boiling water and set aside for 1 hour to soak. Drain.

2 Heat half the oil in a large saucepan over high heat. Add half of the beef.

Cook for 3-4 minutes or until browned.

Transfer to a plate. Repeat with the remaining oil and beef.

3 Reduce heat to medium. Add onion and garlic to pan. Cook for 3 minutes

or until soft. Add mushroom and wine.

Bring to the boil. Return beef and juices to pan. Add tomato, stock and capsicum.

Bring to the boil. Reduce heat to low.

4 Simmer, covered, for 1 hour 15 minutes.

Add the beans. Simmer, uncovered, for 20 minutes, stirring occasionally, or until beef is tender. Stir in the silverbeet and cook for 5 minutes or until wilted.

top tips

Save the soaking time by using tinned borlotti beans. You could also replace the silverbeet with baby spinach.

slow-cook favourites

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1 tbs peanut oil 1.5kg beef shin (gravy beef), cut into 10cm pieces 1L (4 cups) good-quality chicken stock 60ml (1 ⁄4 cup) Shaoxing wine (see tip, opposite page) 2 tbs dark soy 4 whole star anise 2 cinnamon sticks, halved 1 tsp fennel seeds, lightly crushed 1 tsp Sichuan peppercorns 2 strips of orange rind 500g fresh wheat noodles Sesame oil, to serve Chinese black vinegar (optional), to serve Green shallot, sliced diagonally, to serve Fresh chilli, sliced diagonally, to serve Coriander leaves (optional), to serve

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oven

osso buco with verjuice, fennel & saffron serves 6 | prep 15 mins cooking 6 hours 15 mins 12 (about 1.8kg) veal osso buco 1 1 ⁄ 2 tbs olive oil 3 (about 450g) fennel bulbs, trimmed, thickly sliced, fronds reserved 3 garlic cloves, thinly sliced 2 tbs tomato paste Large pinch of saffron threads 250ml (1 cup) verjuice or white wine 500ml (2 cups) chicken stock 2 large fresh sage sprigs Cooked gnocchi, tossed in butter, to serve

chorizo with braised butter beans

serves 4 | prep 20 mins (+ 8 hours soaking time) | cooking 3 hours 10 mins 250g dried butter beans 1 tsp olive oil 1 large red onion, finely chopped 2 celery sticks, finely chopped 100g chorizo, finely chopped 1 fresh long red chilli, deseeded, finely chopped 1 tsp sweet paprika 1 tsp ground cumin 2 tbs no-added-salt tomato paste 400g can diced tomatoes 1 tbs red wine vinegar 2 tsp brown sugar 750ml (3 cups) water 2 (100g) square wholemeal pita bread No-fat Greek yoghurt, to serve Baby rocket leaves, to serve

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1 Place the beans in a bowl and cover with cold water. Set aside for 8 hours or overnight, to soak.

2 Preheat the oven to 150°C/130°C fan forced. Heat oil in a flameproof casserole dish over medium heat. Add onion, celery and chorizo. Cook, stirring, for 6 minutes or until golden. Stir in chilli, paprika and cumin for 1 minute. Add tomato paste.

Cook, stirring, for 1 minute. Add tomato, vinegar, sugar and water.

3 Rinse and drain beans. Add to tomato mixture. Bring to boil. Cover and bake for 3 hours or until beans are tender.

4 Heat a chargrill pan on high. Spray bread with olive oil. Grill for 2 minutes each side or until lightly charred. Serve beans with bread, yoghurt and rocket.

This healthy and hearty dish warms the soul and is full of fibre for great digestive health.”

Michelle Southan

taste

1 Season the veal. Heat 2 tsp oil in a large flameproof casserole dish over medium-high heat. Cook half the veal for 2 minutes each side or until lightly browned. Repeat with another 2 tsp oil and remaining veal. Transfer to a plate.

2 Preheat the oven to 130°C/110°C fan forced. Heat remaining oil in the dish over medium heat. Stir in the fennel and garlic for 5 minutes or until soft. Stir in tomato paste and saffron for 30 seconds. Stir in the verjuice or wine for 1 minute. Add the veal, stock and sage. Cover.

3 Bake for 6 hours or until veal is very tender. Stir through the reserved fennel fronds. Season. Serve with gnocchi.

top tip

Transform osso buco leftovers into another meal.

Shred the meat and heat in a saucepan with vegetables and extra virgin olive oil. Toss through cooked penne or fusilli pasta.

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top tip

Wontons can be made up to three months in advance and frozen. Add to the soup direct from the freezer.

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oven

cider-braised pork neck with cabbage serves 6 | prep 15 mins cooking 3 hours 10 mins

2 tbs olive oil 1.5kg boneless pork neck, trimmed, tied with kitchen string at 3cm intervals (see tip) 1 leek, trimmed, thinly sliced 1 tbs fennel seeds 500ml (2 cups) apple cider 600g kipfler potatoes, scrubbed 1 ⁄4 (225g) savoy cabbage, cut into 3cm wedges 80g (1 ⁄ 3 cup) crème fraîche 1 ⁄4 cup finely chopped fresh continental parsley

french lamb & cannellini bean casserole with rosemary dumplings serves 4 | prep 20 mins | cooking 2 hours 5 mins 1 tbs olive oil 500g lamb shoulder, cut into 3cm pieces 12 baby pickling onions, peeled 2 carrots, peeled, thinly sliced 2 celery stalks, diagonally sliced 500ml (2 cups) rose or white wine 250ml (1 cup) beef stock 1 bouquet garni 1 sprig fresh rosemary 400g can cannellini beans, drained, rinsed Steamed green beans, to serve

rosemary dumplings

top tip

Order boneless pork neck from your butcher or substitute with boneless pork shoulder, if desired.

225g (1 1 ⁄ 2 cups) self-raising flour 30g butter 2 tsp finely chopped fresh rosemary 185ml (3 ⁄4 cup) milk

1 Preheat the oven to 160°C/140°C fan forced. Heat half the oil in a large flameproof dish over high heat. Add one-quarter of the lamb. Cook, turning occasionally, for 2-3 minutes or until

brown all over. Transfer to a bowl. Repeat, in 3 more batches, with remaining lamb.

2 Add remaining oil to pan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 5 minutes or until onions are golden brown. Add the lamb, wine, stock, bouquet garni and rosemary.

Remove from heat. Cover and bake for 1 1 ⁄ 2 hours or until lamb is tender. Add the cannellini beans and stir to combine.

3 Meanwhile, for dumplings, place flour in a bowl. Season. Use fingertips to rub butter into flour. Add rosemary. Stir to combine.

Add milk. Use a round-bladed knife to stir until the mixture just comes together.

4 Increase the oven to 200°C/ 180°C fan forced. Remove dish from the oven. Spoon tablespoonfuls of the dumpling mixture over the casserole. Bake, uncovered, for 15 minutes or until dumplings are golden brown and cooked through. Serve with steamed green beans.

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taste

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1 Preheat the oven to 150°C/130°C fan forced. Heat oil in a large flameproof dish over medium heat. Season pork. Cook, turning, for 8 minutes, or until browned on all sides. Transfer to a large plate.

2 Reduce heat to low. Add leek to the dish and cook, stirring, for 5 minutes or until starting to soften. Add fennel seeds and cook, stirring, for 1 minute or until fragrant. Return pork to dish. Pour over the cider and bring to a simmer. Cover.

Bake for 2 hours. Turn pork over in dish.

Cook, uncovered, for a further 30 minutes.

3 Carefully remove pork from braising liquid and loosely cover with foil to keep warm. Cut potatoes in half lengthways and add to dish with cabbage. Place over medium heat. Cook, stirring occasionally, for 20 minutes or until potato is tender.

Remove from the heat. Stir in the crème fraîche and parsley. Season.

4 Cut the string from the pork. Cut the pork into 2cm-thick pieces and serve with the potato and cabbage.

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oven

slow-roasted lamb with white beans serves 6 | prep 15 mins (+ overnight soaking time) | cooking 6 hours 10 mins 305g (1 1 ⁄ 2 cups) dried white beans 2.8kg lamb leg, scored 1 brown onion, finely chopped 1 carrot, peeled, finely chopped 1 small celery stick, finely chopped 1 1 ⁄ 2 tbs extra virgin olive oil 180ml (3 ⁄4 cup) white wine 625ml (2 1 ⁄ 2 cups) good-quality chicken stock 70g (1 ⁄4 cup) tomato paste 7 sprigs fresh thyme 1 large sprig fresh rosemary 2 fresh bay leaves 250g pkt trussed cherry tomatoes

1 Place white beans in a bowl. Cover generously with water. Cover and set aside overnight to soak. Drain.

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2 Preheat oven to 220°C/200°C fan forced. Place the lamb in a large roasting dish. Season with salt. Sprinkle the onion, carrot and celery around the lamb.

Drizzle with oil. Cook for 30 minutes or until browned.

3 Add the wine to the roasting dish.

Return the dish to the oven for 10 minutes to cook off the wine. Add the beans, stock, tomato paste, thyme, rosemary and bay leaves. Cover with baking paper and a layer of foil.

4 Reduce heat to 160°C/140°C fan forced.

Roast the lamb for 5 hours or until the beans and lamb are tender. Uncover and add the tomatoes. Cook for a further 30 minutes or until tomatoes are golden and stock is absorbed. Season.

top tip

If you don’t have time to soak the beans overnight, boil them for 1 minute then set aside, covered, for at least 1 hour before using.

You can freeze any leftovers. Remove the lamb from the bone, chop up and combine with the bean mixture. Transfer to an airtight container, cover and freeze for up to three months.” Michelle Southan

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stovetop

slow-cook favourites

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taste

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Low and slow is the way to fall-off-the-bone braised meats with creamy mash to catch all the saucy goodness, or try our wholesome soups, comforting stews and spicy curries.

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stovetop

chicken & pomegranate koresh serves 4 | prep 15 mins | cooking 1 hour 30 mins 1 tbs extra virgin olive oil 1.8kg chicken marylands, excess fat trimmed 2 brown onions, halved, thinly sliced Pinch saffron 1 ⁄ 2 tsp ground cumin 1 ⁄ 2 tsp ground cardamom 1 ⁄ 2 tsp ground cinnamon 1 ⁄4 tsp ground ginger 1 ⁄4 tsp ground turmeric 2 x 473ml btls pomegranate juice (see tip) Pistachios, to serve Pomegranate seeds, to serve Steamed saffron rice, to serve

1 Heat the oil in a large flameproof casserole dish over medium-high heat. Season the chicken and cook, in

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2 batches for 3-4 minutes each side or until golden. Transfer to a plate.

2 Remove all but 1 tbs of the fat from the pan. Reduce heat to low. Add the onion and cook, stirring often, for 10 minutes or until golden. Add the saffron, cumin, cardamom, cinnamon, ginger and turmeric. Cook, stirring, for 1 minute or until aromatic. Add the chicken and pomegranate juice. Cover and reduce heat to low. Cook, for 50 minutes or until the chicken is tender.

3 Transfer chicken to a platter and cover with foil. Increase heat to high and simmer the cooking liquid for 8 minutes or until reduced and slightly sticky. Drizzle over the chicken and sprinkle with pistachios, pomegranate seeds and parsley, if using.

Serve with the steamed saffron rice.

top tip

Pomegranate juice is available from most supermarkets and health food stores.

I love this Persian dish for its tangy pomegranate sauce and the pretty jewelled effect from the pomegranate seeds and pistachios. It’s a dinner party favourite.”

Michelle Southan

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top tip

To make raita, combine 1 cup of Greek yoghurt with 1 deseeded and finely chopped Lebanese cucumber and ² ⁄³ cup chopped fresh mint leaves. .

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stovetop

beef & pumpkin curry serves 4 | prep 30 mins cooking 2 hours 40 mins

1 Heat the oil in a large saucepan over medium-low heat. Add seeds, cinnamon and cardamom. Stir for 1 minute or until aromatic. Add curry leaves and stir for 1 minute or until aromatic. Add onion and stir for 2-3 minutes or until softened.

Add ginger, garlic and chilli and stir for 1 minute or until starting to soften. Add garam masala and turmeric and stir for 1 minute or until aromatic.

2 Add tomato and yoghurt and stir for 1-2 minutes or until combined. Add beef and stir for 5 minutes or until the beef changes colour. Reduce heat to low.

Cover and cook, stirring occasionally, for 15 minutes or until a sauce forms.

Stir in the water. Season.

3 Cook, partially covered, stirring occasionally, for 1 hour 30 minutes or until beef is tender. Add pumpkin. Cook, partially covered, stirring occasionally, for 30-40 minutes or until the pumpkin is tender. Stir in coriander. Serve with steamed rice, chutney and raita.

chicken & quinoa soup serves 4 | prep 15 mins | cooking 1 hour 35 mins 1.3kg free-range chicken 1 leek, white part only, sliced 3 celery sticks, coarsely chopped 10 black peppercorns 4 garlic cloves, peeled Handful fresh continental parsley stalks 100g (1 ⁄ 2 cup) quinoa, rinsed, drained 1 large carrot, peeled, finely chopped 1 large zucchini, trimmed, finely chopped 75g baby spinach leaves Harissa (optional), to serve (see tip)

1 Rinse the chicken cavity. Place in a large saucepan with the leek, celery, peppercorns, garlic and parsley.

Cover with cold water. Slowly bring to the boil over medium heat. Skim fat from surface. Reduce heat to low. Partially cover. Simmer for 1 hour. Remove chicken. Set aside to cool slightly.

Simmer stock for 15 minutes to fully develop the flavours.

2 Strain stock through a sieve over a bowl. Discard solids. Remove and discard chicken skin and bones. Shred meat from breasts and thighs, and set aside. Save remaining meat for another meal.

3 Place 1.5L of the stock in a saucepan over high heat. Bring to boil. Reduce heat to medium. Add quinoa. Simmer for 15 minutes or until tender. Add the carrot, zucchini and chicken. Simmer for 5 minutes or until vegies are tender. Stir through spinach until it wilts. Season.

Stir through a little harissa, if using.

top tips

Any remaining stock can be frozen and used later in risotto or casseroles.

Harissa is sold as a paste in most supermarkets.

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taste

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2 tbs grapeseed oil 1 1 ⁄ 2 tsp cumin seeds 1 tsp mustard seeds 1 cinnamon stick 3 cardamom pods, bruised 12 fresh curry leaves 1 large brown onion, finely chopped 6cm-piece fresh ginger, peeled, finely chopped 6 garlic cloves, finely chopped 2 small fresh red chillies, finely chopped 3 tsp garam masala 3 tsp ground turmeric 400g can crushed tomatoes 130g (1 ⁄ 2 cup) Greek yoghurt 1.2kg gravy beef, excess fat trimmed, cut into 4cm pieces 375ml (1 1 ⁄ 2 cups) water 600g Kent pumpkin, peeled, cut into 3cm pieces 2 tbs chopped fresh coriander Steamed basmati rice, to serve Mango chutney, to serve Cucumber & mint raita, to serve (see tip)

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stovetop

spicy beef massaman

serves 6 | prep 15 mins | cooking 1 hour 30 mins 1kg beef rump, cut into 4cm pieces 2 tbs vegetable oil 3 x 270ml cans coconut cream 2 tbs brown sugar 2 brown onions, cut into wedges 500g chat potatoes, halved 4 dried bay leaves 6 cardamom pods 60ml (1 ⁄4 cup) fish sauce 2 tbs tamarind concentrate (see tip, opposite page) Coriander leaves, to serve Fried Asian shallots, to serve Roasted unsalted peanuts, to serve Roti, to serve

massaman paste tsp white peppercorns cinnamon stick, broken 1 ⁄ 2 tsp cumin seeds 1 tbs coriander seeds 8 French shallots, halved 8 garlic cloves, peeled 2 long fresh red chillies, deseeded, chopped 3cm piece ginger, peeled, sliced 1 ⁄2 1 ⁄2

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1 stalk lemongrass, white part only, finely chopped 2 tbs roasted unsalted peanuts 2 tbs water

1 For the paste, place peppercorns, cinnamon, cumin and coriander in a frying pan over medium heat. Toast for 2 minutes or until aromatic. Cool.

Transfer to a food processor. Add shallot, garlic, chillil, ginger, lemongrass, peanuts and water.

Process until a paste forms. Set aside.

2 Toss beef with oil. Heat a large saucepan over high heat. Brown the beef, in 2 batches, turning for 5 minutes. Transfer to a bowl.

3 Add 1 can of coconut cream to the pan and stir over medium heat for 5 minutes or until it looks oily.

Add paste and stir for 8 minutes or until aromatic. Stir in sugar. Cook for 3 minutes to caramelise.

4 Return beef to pan. Add onion, potato, bay leaves, cardamom pods, fish sauce, tamarind and remaining coconut cream. Bring to boil. Simmer gently for 1 hour or until the beef and potatoes are tender. Scatter with coriander, fried shallots and peanuts. Serve with roti.

Very yummy recipe. I did cheat and use bought paste but otherwise followed the recipe and very happy with the outcome.”

Marianmcalliste

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top tip

Tamarind concentrate is a tart puree made from the pod-like fruit of the tamarind tree. It’s available in the Asian aisle of the supermarket.

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This was delicious. The comments from my family were all positive and the house smelt wonderful. I would definitely make this again.” janet te68

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stovetop

goan coconut chicken curry serves 6 | prep 30 mins cooking 1 hour 55 mins

2 tbs grapeseed oil 2 brown onions, finely chopped 6 (about 1.1kg) skinless chicken thigh cutlets, excess fat trimmed 6 (about 650g) chicken lovely legs 375ml (1 1 ⁄ 2 cups) water 3 whole cloves 1 cinnamon stick 1 whole star anise 3 tsp tamarind puree 2 tbs chopped fresh coriander Steamed basmati rice, to serve Naan bread, to serve

coconut paste 85g (1 cup) desiccated coconut 1 tbs coriander seeds 1 1 ⁄ 2 tsp cumin seeds 1 1 ⁄ 2 tsp fennel seeds 1 tsp black peppercorns 4 garlic cloves, finely chopped 2 small fresh red chillies, finely chopped 3 ⁄4 tsp ground turmeric 60ml (1 ⁄4 cup) water 2 tbs grapeseed oil

lamb shank, star anise & noodle soup serves 4 | prep 15 mins (+ chilling time) | cooking 2 hours 3 lamb shanks 2 brown onions, coarsely chopped 4 whole star anise 1 cinnamon stick 2 tsp coriander seeds, crushed 2 tsp black peppercorns 1L (4 cups) beef stock 500ml (2 cups) water 3 fresh lasagne sheets, cut into 4cm-wide strips 2 tbs soy sauce 2 tbs lime juice 4 green shallots, trimmed, thinly sliced diagonally Coriander leaves, to serve Vietnamese mint leaves, to serve Lime wedges, to serve (optional)

1 Place the lamb shanks, onion, star anise, cinnamon, coriander seeds,

peppercorns, stock and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer, skimming the surface occasionally, for 2 hours or until the lamb is very tender and coming off the bone.

2 Remove lamb shanks from the pan and set aside. Set aside the remaining mixture to cool completely in the pan, then place in the fridge to chill. Remove meat from the shanks and discard the bones.

3 Remove fat from the surface of stock and discard. Strain mixture through a fine sieve into a large saucepan. Place over high heat and bring to the boil. Return meat to pan and add pasta, soy sauce and lime juice. Bring to a simmer.

4 Ladle the soup among serving bowls.

Top with shallot, coriander and mint.

Serve with lime wedges, if using.

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taste

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1 For coconut paste, heat a heavy-based frying pan over medium heat. Add coconut.

Stir for 2 minutes until golden. Transfer to a food processor. Wipe pan clean. Add coriander, cumin, fennel and peppercorns to pan. Stir for 1-2 minutes or until aromatic.

Transfer to a mortar and pound with a pestle until finely crushed. Add garlic, chilli, turmeric and coriander mixture to the processor. Process until combined. Add water and oil. Process until a coarse paste.

2 Heat oil in a saucepan over medium heat. Add onion. Stir for 8 minutes or until soft and golden. Add coconut paste. Stir for 2 minutes or until aromatic. Add chicken and stir for 2 minutes or until coated. Stir in water, cloves, cinnamon and star anise. Season. Cover. Simmer, stirring occasionally, for 10 minutes.

Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour.

Uncover. Simmer for 20 minutes or until sauce is thick and chicken is tender.

3 Stir in tamarind and cook for 5 minutes.

Stir in coriander. Serve with rice and naan.

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stovetop

lamb shanks with red wine, onions & anchovies serves 6 | prep 15 mins | cooking 1 hour 40 mins 80ml (1 ⁄ 3 cup) extra virgin olive oil 3 brown onions, halved, thinly sliced 65g (1 ⁄ 3 cup) raisins, chopped 1 1 ⁄ 2 tbs anchovy fillets, drained, finely chopped 3 garlic cloves, finely chopped 500ml (2 cups) red wine 40g (1 ⁄4 cup) plain flour 6 lamb shanks, French trimmed 1 x 410g can tomato puree 375ml (1 1 ⁄ 2 cups) chicken stock 1 sprig fresh rosemary Rocket leaves, to serve Polenta, to serve (see tip)

1 Heat half the oil in a large frying pan over medium-high heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add raisin, anchovy and garlic.

Cook, stirring, for 5 minutes or until onion is golden. Add wine and bring

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to the boil. Reduce heat to medium.

Cook for 4 minutes or until the liquid has reduced by one-third.

2 Meanwhile, place flour in a large bowl and season. Add lamb and toss to coat. Shake off excess. Heat the remaining oil in a large flameproof casserole dish over medium heat.

Add half the lamb and cook, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb, reheating the dish between batches.

3 Return lamb to dish. Add onion mixture, tomato puree, stock and rosemary.

Bring to a simmer. Cover. Reduce heat to medium-low. Cook for 1 hour 20 minutes or until lamb is very tender. Discard rosemary. Use a large metal spoon to remove excess fat from surface. Season.

4 Divide the lamb among serving plates.

Serve with rocket and polenta.

top tip

For polenta squares, cook polenta following packet directions. Pour into a pan to set. When set, cut into squares and pan-fry in oil until crisp.

This produces great-tasting lamb shanks, with the anchovies adding that umami flavour. Yum! I definitely recommend making this.” helenak

slow-cook favourites

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stovetop

pork vindaloo serves 4 | prep 20 mins cooking 2 hours 25 mins

1 Use a mortar and pestle to finely grind the chilli, cumin, peppercorns, coriander seeds and mustard seeds.

Transfer to a food processor.

2 Heat 1 tbs oil in a large saucepan over medium heat. Add onion and stir for 6 minutes or until golden. Transfer to the food processor. Add the garlic, ginger, salt, sugar and garam masala to the food processor and process until a coarse paste forms. Add the vinegar and process to combine.

3 Heat 1 1 ⁄ 2 tbs of the remaining oil in the pan over medium-high heat. Cook pork, in 2 batches, for 4 minutes or until browned. Transfer to a bowl. Add remaining oil to the pan. Add cardamom, cinnamon and reserved chilli paste. Stir for 2 minutes or until aromatic. Add the pork. Stir for 2 minutes or until combined.

Cover and cook, stirring occasionally, for 3 minutes or until a sauce forms.

4 Stir in the water. Reduce heat to low and simmer, partially covered, stirring occasionally, for 2 hours or until pork is tender and sauce is thick. Serve with the rice, raita and naan bread.

rich beef & stout casserole serves 6 | prep 25 mins | cooking 2 hours 45 mins 60ml (1 ⁄4 cup) olive oil 1.4kg gravy beef, trimmed, cut into 4cm pieces 12 French shallots, peeled 250g small cup mushrooms, trimmed 1 large brown onion, coarsely chopped 175g bacon, cut into 2cm pieces 3 garlic cloves, finely chopped 440ml can stout, such as Guinness 430ml (1 3 ⁄4 cups) beef stock 2 tbs chopped fresh thyme 2 tbs tomato paste 1 tbs brown sugar 2 tbs plain flour 60ml (1 ⁄4 cup) cold water Mashed potato, to serve (see tip) Parsley sprigs, to serve

1 Heat 1 tbs oil in a large saucepan over medium-high heat. Cook beef, in 4 batches, for 2-3 minutes each side or until browned. Transfer to a plate.

2 Cook shallots for 2 minutes or until light golden. Transfer to a plate. Cook mushrooms for 2 minutes or until light

golden. Transfer to a plate. Heat the remaining oil over medium heat. Cook onion for 5 minutes until soft. Add bacon.

Cook for 3 minutes. Stir in the garlic for 1 minute or until aromatic. Add stout, stock, thyme, tomato paste, sugar and beef. Bring to the boil. Reduce heat to low.

Cover. Simmer for 1 hour. Add shallots and simmer, partially covered, for 30 minutes.

Uncover. Add mushroom and simmer for 30 minutes or until beef is tender and sauce reduces. Combine flour and water in a bowl and gradually stir into beef mixture. Simmer for 3 minutes until sauce thickens. Serve with mash and parsley.

top tip

Cook and mash 1.4kg potatoes. Add ¹⁄³ cup milk and ½ cup extra virgin olive oil and beat until smooth.

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4 dried red chillies, coarsely chopped 3 tsp cumin seeds 1 1 ⁄ 2 tsp black peppercorns 1 tsp coriander seeds 1 tsp mustard seeds 60ml (1 ⁄4 cup) grapeseed oil 1 large brown onion, finely chopped 4 garlic cloves, finely chopped 3cm piece fresh ginger, peeled, finely chopped 1 tsp sea salt 1 tsp brown sugar 1 ⁄ 2 tsp garam masala 60ml (1 ⁄4 cup) malt vinegar 1.6kg boneless pork leg roast, rind and fat removed, cut into 3cm pieces 2 cardamom pods, bruised 1 cinnamon stick 375ml (1 1 ⁄ 2 cups) water Steamed saffron rice, to serve Mint and cucumber raita, to serve (see tip, page 40) Naan bread, to serve

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stovetop

gulyas (goulash)

serves 6 | prep 20 mins | cooking 2 hours 20 mins

1 Season the beef. Heat half the oil in a large flameproof casserole dish over medium-high heat.

Add one-third of the beef. Cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate.

Repeat, in 2 more batches, with remaining beef, reheating the pan between batches.

2 Heat remaining oil in pan over medium-high heat.

Add onion and capsicum. Cook, stirring, for 5 minutes or until golden. Add garlic and caraway seeds. Cook for 1 minute or until aromatic. Remove from heat. Add paprika and stir for 1 minute to combine. Place over medium-high heat. Add potato and stir to coat.

3 Add beef, wine, tomato and stock to pan. Reduce heat to low. Cover and cook for 2 hours or until beef is tender. Season. Divide among serving dishes. Top with sour cream and parsley.

1.5kg beef chuck steak, cut into 3cm pieces 2 tbs olive oil 1 red onion, finely chopped 1 large green capsicum, halved, deseeded, cut into 1cm-thick slices 2 garlic cloves, finely chopped 1 tsp caraway seeds 1 1 ⁄ 2 tbs sweet paprika 500g baby (chat) potatoes, quartered 125ml (1 ⁄ 2 cup) white wine 1 x 400g can diced tomatoes 375ml (1 1 ⁄ 2 cups) beef stock Sour cream, to serve Chopped fresh continental parsley, to serve

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I’ve been looking for a goulash to match one I had in Switzerland years ago and this is very close. A real hit with kids and the man – will definitely make this a regular.” fionablond

slow-cook favourites

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top tip

To make this into a deliciously creamy goulash, allow the cooked mixture to cool, then stir through ¼ cup sour cream and reheat gently.

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“

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This was delicious, the whole family loved it.

I only made four shanks, so I reduced the amount of stock. The meat just fell off the bone and the flavour was intense without being overwhelming!” sasher

9/03/15 12:10 PM

stovetop

indian korma lamb shanks serves 6 | prep 15 mins | cooking 2 hours 30 mins

1 Heat half the oil in a large flameproof casserole dish over medium-high heat.

Add half the lamb shanks. Cook, turning occasionally, for 5 minutes or until brown.

Transfer to a heatproof bowl. Repeat with the remaining lamb shanks.

2 Heat remaining oil in pan. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and ginger. Cook, stirring for 1 minute or until aromatic.

3 Add the stock and tomato, and bring to the boil. Reduce heat to low. Return the lamb shanks to the pan and cook, covered, for 2 hours or until the lamb is tender and falls off the bone. Transfer the lamb shanks to a heatproof bowl.

Cover with foil to keep warm.

4 Increase heat to high. Simmer, stirring occasionally, for 15 minutes or until the sauce thickens. Stir in the peas. Cook, stirring, for 3 minutes or until heated through. Stir in the mint.

5 Divide the rice among serving plates.

Top with lamb and drizzle with the sauce.

Serve with raita or tzatziki.

top tip

To give this dish a Middle Eastern flavour, use Moroccan spice mix instead of curry paste and add a pinch of dried chilli.

Serve with yoghurt.

slow-cook favourites

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taste

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1 tbs olive oil 6 lamb shanks, French trimmed 1 brown onion, halved, cut into thin wedges 80g (1 ⁄ 3 cup) Pataks Korma curry paste 2 tsp finely grated fresh ginger 2 cups beef stock 400g can diced tomatoes 230g (1 1 ⁄ 2 cups) frozen peas 2 tbs shredded fresh mint Steamed basmati rice, to serve Raita (see tip, page 40) or tzatziki, to serve

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slow-cooker Whether it’s mouth-watering Braised beef ribs, Chicken and chorizo gumbo or one of our other delicious winter recipes, fire up your slow-cooker and watch it work culinary magic!

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slow-cooker

slow-cooked braised beef ribs with parmesan & cauliflower serves 4 | prep 30 mins | cooking 6 hours 20 mins 1 tbs olive oil 1.4kg beef short ribs, excess fat trimmed 150g speck, rind removed, cut into strips 4 garlic cloves, thinly sliced 40g (1 ⁄4 cup) plain flour 2 tbs tomato paste 375ml (1 1 ⁄ 2 cups) red wine 500ml (2 cups) beef stock 2 sprigs fresh rosemary 2 fresh bay leaves 1 ⁄4 cup chopped fresh continental parsley

rosemary cauliflower (about 600g) cauliflower, cut into florets 30g butter 40g (1 ⁄4 cup) plain flour 500ml (2 cups) milk 2 tsp finely chopped fresh rosemary

1 ⁄2

top tips

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You will need a 5.5L slow cooker to make this recipe. Use a large metal spoon to skim the fat from the ribs.

taste

60g (3 ⁄4 cup) finely grated parmesan White pepper, to season

1 Heat the oil in a large frying pan over medium-high heat. Cook the ribs, in 2 batches, for 2-3 minutes each side or until golden. Transfer to the bowl of a 5.5L slow cooker.

2 Add speck to frying pan. Cook, stirring occasionally, for 5 minutes or until golden.

Add the garlic. Cook for 1 minute or until aromatic. Add flour and tomato paste.

Cook, stirring, for 1 minute. Slowly add wine, stirring constantly until smooth. Transfer slow cooker with stock, rosemary and bay leaves. Cook, covered, on low for 6 hours or until meat is almost falling off the bone.

3 Meanwhile, for rosemary cauliflower, microwave cauliflower for 4 minutes or

“

until just tender. Transfer to a baking dish. Heat butter in a saucepan over medium heat until foaming. Add flour.

Cook, stirring, for 2 minutes or until bubbling. Remove from heat. Slowly add the milk, stirring constantly, until smooth. Place over medium-high heat.

Cook, stirring, for 5 minutes or until boiling and thickened. Remove from the heat. Stir in the rosemary and half of the cheese. Season with salt and white pepper. Preheat a grill to high.

Pour the sauce over cauliflower and top with the remaining cheese. Grill, 10cm from heat, for 5 minutes or until golden. Set aside for 3 minutes to rest.

4 Skim oil from the beef and discard.

Sprinkle beef with parsley and serve with the rosemary cauliflower.

The sauce was bold and tasty. I would also use it as a base for a beef and red wine casserole. The cauliflower was great too.” rebelphillips

slow-cook favourites

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top tip

For a leaner dish, remove the skin from the chicken drumsticks before cooking.

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slow-cooker

slow-cooker paprika chicken

serves 4 | prep 15 mins | cooking 4 hours

1 Heat 2 tsp of the oil in a large, deep non-stick frying pan. Cook chicken, in batches, until browned. Transfer to the bowl of a 5.5L slow cooker.

2 Heat remaining oil in pan. Add onion and bacon. Cook, stirring, for 5 minutes or until onion softens. Add capsicum.

Cook, stirring, for 2 minutes. Add garlic and paprika. Cook for 1 minute or until aromatic. Add flour and stir to coat.

Cook for 1 minute. Add tomato and stock, stirring until well combined. Season with pepper. Carefully transfer to slow cooker.

Cook, covered, on low for 3 hours.

3 Increase heat to high. Transfer the chicken to plate. Add rice to slow cooker.

Stir well to combine. Return chicken to the slow cooker. Cook, covered, for 40 minutes or until rice is just tender.

4 Remove lid. Add the beans and cook for 15 minutes or until rice and beans are tender. Stir in sour cream. Stand for 5 minutes to allow the sauce to thicken.

Serve sprinkled with parsley.

slow-cooker tuscan-style soup serves 4 | prep 20 mins | cooking 6 hours 10 mins 1 tbs olive oil 1 brown onion, finely chopped 2 carrots, chopped 2 celery sticks, chopped 2 garlic cloves, thinly sliced 400g Red Delight potatoes, chopped 1 cup Italian-style soup mix 750ml (3 cups) chicken stock 1 dried bay leaf 1L (4 cups) cold water 1 bunch cavolo nero or small bunch kale, thinly sliced 4 thick slices crusty Italian bread, toasted Finely grated parmesan, to serve

“

1 Heat the oil in large non-stick frying pan over medium heat. Add the onion, carrot and celery. Cook, stirring often, for 5 minutes or until softened. Add the garlic and cook for 1 minute or until aromatic.

Transfer to the bowl of a 5.5L slow cooker.

2 Add the potato, soup mix, stock, bay leaf and water to slow cooker. Cook, covered, on low for 4 hours. Stir in the cavolo nero or kale. Cook for a further 2 hours or until beans are tender.

3 Coarsely tear the toasted bread into pieces. Divide soup among serving bowls and top with the toast and parmesan.

One thing I love about Italian soups is how they pack them full of vegies and beans – not to mention big flavour!” Michelle Southan

slow-cook favourites

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taste

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1 1 ⁄ 2 tbs olive oil 8 chicken drumsticks 1 brown onion, chopped 2 rindless shortcut bacon rashers, finely chopped 1 large red capsicum, deseeded, chopped 2 garlic cloves, finely chopped 2 tsp sweet paprika 2 tbs plain flour 410g can crushed tomatoes 500ml (2 cups) chicken stock 110g (1 ⁄ 2 cup) medium-grain white rice 150g green beans, trimmed, cut into 3cm lengths 1 tbs sour cream Chopped fresh continental parsley, to serve

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slow-cooker

spinach & ricotta cannelloni

serves 4 | prep 15 mins | cooking 4 hours 5 mins 1 tbs olive oil 1 small brown onion, finely chopped 1 garlic clove, crushed 700g btl passata 250ml (1 cup) water 2 tbs shredded fresh basil leaves 250g pkt frozen chopped spinach, thawed, excess liquid removed 220g fresh ricotta 1 egg 12 instant dried cannelloni tubes 50g shaved parmesan 120g baby rocket leaves

creamy chicken macaroni serves 6 | prep 10 mins | cooking 3 hours 5g (1 ⁄ 2 cup) plain flour 1kg chicken thigh fillets 60ml (1 ⁄4 cup) olive oil 1 leek, thinly sliced 125ml (1 ⁄ 2 cup) white wine 500ml (2 cups) chicken stock 5 fresh thyme sprigs 2 strips lemon rind 300ml ctn pouring cream 300g dried macaroni pasta 150g (1 cup) frozen peas 80g (1 cup) Kraft Perfect Melt 3 Cheese Blend 60g baby spinach leaves

herb crumb 20g butter 60g (1 cup) fresh breadcrumbs 3 tsp finely grated lemon rind 2 tsp fresh thyme leaves 1 tbs chopped fresh continental parsley

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1 Place flour on a plate. Add chicken and toss to coat. Shake off excess flour.

Season. Heat half the oil in a frying pan over medium-high heat. Cook chicken,

taste

in 2 batches, turning, for 5 minutes or until golden. Transfer to a 5.5L slow cooker.

2 Heat remaining oil in pan over medium heat. Stir in leek for 2 minutes or until soft.

Add wine. Cook for 1-2 minutes, stirring to dislodge bits cooked on base of pan. Add leek mixture, stock, thyme and lemon rind to slow cooker. Cook, covered, on high for 2 1 ⁄4 hours or until chicken is cooked through. Transfer chicken to plate. Stir in cream, pasta and peas. Cook, covered, for 30 minutes or until pasta is al dente.

3 Meanwhile, for the herb crumb, melt the butter in a frying pan over medium heat. Add breadcrumbs. Stir for 5 minutes or until crisp. Season. Transfer to a bowl.

Cool completely. Stir in the lemon rind, thyme and parsley.

4 Coarsely chop chicken and return to slow cooker. Stir in the cheese and spinach. Stand, covered, for a further 5 minutes or until spinach just wilts and chicken is warmed through. Discard the thyme sprigs and lemon rind. Divide among bowls. Top with herb crumb.

1 Heat oil in a large frying pan over medium heat. Add onion and garlic.

Stir for 2-3 minutes or until soft. Stir in passata, water and basil. Bring to the boil. Season. Remove from heat.

2 Combine spinach, ricotta and egg in a bowl. Season. Place in a sealable plastic bag. Cut 1 corner off the bag to make a hole. Pipe spinach mixture into cannelloni tubes. Transfer to a plate.

3 Place 1 cup of the tomato mixture in a 5.5L slow cooker. Top with the filled cannelloni tubes, in a single layer, and the remaining tomato mixture. Cook, covered, on high for 4 hours or until cooked through and tender. Divide among serving plates. Top with the parmesan and rocket.

top tip

To give the cannelloni a more fiery taste, add a generous pinch of chilli flakes to the onion and garlic mixture.

slow-cook favourites

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top tip

To make this recipe a bit easier, replace the ground spices with 1 ½ tbs of Moroccan spice mix.

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slow-cooker

slow-cooker chicken & chorizo gumbo serves 6 | prep 15 mins | cooking 5 hours 15 mins

“

1 Heat the oil in a large frying pan over medium-high heat. Add chicken and cook for 3 minutes each side or until just golden. Transfer to the bowl of a 5.5L slow cooker.

2 Add the chorizo to the pan and cook for 1 minute each side. Add to slow cooker.

Add the onion, capsicum, celery and garlic to pan. Cook, stirring often, for 5 minutes or until softened. Add flour and cook, stirring, for 1 minute. Transfer to slow cooker. Add stock, tomato, thyme and cayenne pepper. Stir to combine.

3 Cook, covered, on low for 4 hours (or on high for 2 hours). Stir in the okra, corn and rice. Cook, uncovered, on low for a further 1 hour or until the chicken and rice are tender. Season. Sprinkle with the chopped parsley.

top tip

Depending on how spicy your chorizo is, you may want to increase or decrease the amount of cayenne pepper used in this recipe.

The ‘gumbo’ actually refers to the okra or ‘ladies fingers’ that is the classic ingredient in this dish – it helps to thicken the sauce.”

Michelle Southan

slow-cook favourites

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taste

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1 tsp olive oil 6 chicken thigh cutlets, skinless, trimmed 2 chorizo, thinly sliced 1 brown onion, coarsely chopped 1 red capsicum, deseeded, chopped 1 green capsicum, deseeded, chopped 1 celery stick, sliced 1 garlic clove, finely chopped 1 tbs plain flour 500ml (2 cups) chicken stock 400g can diced tomatoes 1 tsp dried thyme Large pinch of cayenne pepper (see tip) 150g okra, trimmed, thickly sliced diagonally 2 corn cobs, kernels removed 75g (1 ⁄ 3 cup) medium-grain white rice Chopped fresh continental parsley leaves, to serve

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slow-cooker

slow-cooker beef ragu serves 6 | prep 25 mins cooking 6 hours 15 mins

2 tbs olive oil 1kg beef chuck steak, cut into 4cm pieces 1 brown onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 250 ml (1 cup) dry red wine 2 x 400g cans cherry tomatoes in juice 250ml (1 cup) beef stock 2 tbs tomato paste 3 sprigs fresh thyme Cooked curly fettuccine, to serve Grated parmesan, to serve Fresh continental parsley leaves, chopped, to serve

mother-in-law’s tagine

serves 8 | prep 5 mins | cooking 6 hours 20 mins 1 1 ⁄ 2 tbs olive oil 12 (1.25kg) chicken thigh fillets, trimmed, quartered 2 large brown onions, halved, sliced 2 garlic cloves, crushed 2 tsp ground cumin 1 tsp ground turmeric 2 tsp ground cinnamon 1 ⁄ 2 tsp chilli powder 500ml (2 cups) chicken stock 125ml (1 ⁄ 2 cup) cold water 150g (1 cup) fresh dates, pitted, halved 60ml (1 ⁄4 cup) honey Fresh coriander, to serve Slivered almonds, toasted, to serve Steamed basmati rice, to serve

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“

1 Heat 1 tbs oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 3-4 minutes or until browned. Transfer to a 7L slow cooker.

2 Heat remaining oil in pan. Add the onion and garlic and cook, stirring, for 3 minutes or until softened. Add cumin, turmeric, cinnamon and chilli. Cook, stirring, for 1 minute or until aromatic.

Transfer to the slow cooker with the stock and water. Season.

3 Turn the slow cooker to low. Cook, covered, for 6 hours or until the chicken is tender. Stir in the dates and honey.

Top with coriander and almonds and serve with the steamed rice.

I’ve been looking for a great slow cooker recipe and this is it!” Ntrevor

taste

1 Heat half the oil in a large frying pan over high heat. Cook beef, in 2 batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5L slow cooker.

2 Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender. Add wine, tomatoes, stock, tomato paste and thyme to pan.

Bring to the boil. Carefully pour over the beef and stir to combine.

3 Cook, covered, on low for 6 hours (or on high for 4 hours) or until the beef is very tender. Stir with a wooden spoon to roughly shred beef. Toss ragu through the fettuccine. Season. Serve topped with parmesan and parsley.

top tip

You could also use beef blade, oyster, skirt or topside steak for this tasty ragu, as these cuts become lovely and tender when slow cooked.

slow-cook favourites

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slow-cooker

slow-cooker osso buco with gremolata serves 4 | prep 20 mins | cooking 6 hours 20 mins

gremolata cup chopped fresh continental parsley leaves 2 tsp finely grated lemon rind 1 garlic clove, crushed 1 ⁄3

1 Place flour in a large snap-lock bag.

Add half the veal. Seal and shake

“

to coat. Remove veal from bag and shake off excess flour. Transfer to a plate. Repeat with remaining veal.

2 Heat the oil in a large frying pan over medium-high heat. Cook the veal, in batches, for 3 minutes each side or until browned. Transfer to the bowl of a 5.5L slow cooker.

3 Add onion, carrot, celery and garlic to the pan. Cook, stirring, for 4 minutes or until onion softens. Add wine. Bring to the boil. Boil for 2 minutes or until reduced by half. Transfer to the slow cooker with the tomato, tomato paste, stock and thyme. Turn the slow cooker on low. Cook, covered, for 6 hours or until the veal is tender. Season.

4 For the gremolata, place parsley, rind and garlic in a bowl. Stir to combine.

Serve osso buco with gremolata.

top tip

Osso buco, with its richly flavoured sauce, is even more delicious eaten with generous dollops of creamy mash or polenta.

Such a great winter winner and great for the busy mum. Served it with risotto... mmm!

This is now a regular meal at our house.” pookeymu f fin

slow-cook favourites

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taste

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2 tbs plain flour 8 (1.2kg) veal osso buco 1 tbs olive oil 1 medium brown onion, chopped 2 medium carrots, chopped 4 celery sticks, chopped 4 garlic cloves, finely chopped 125ml (1 ⁄ 2 cup) red wine 2 x 400g cans diced tomatoes 70g (1 ⁄4 cup) tomato paste 125ml (1 ⁄ 2 cup) beef stock 4 sprigs fresh thyme

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slow-cooker

slow-cooker lamb pot roast with almond & pomegranate serves 4 | prep 15 mins | cooking 6 hours 10 mins 1 tsp olive oil 1.2kg easy-carve leg of lamb 1 brown onion, thinly sliced 2 garlic cloves, finely chopped 3cm piece fresh ginger, peeled, finely chopped 400g can diced tomatoes 2 carrots, thickly sliced 1 small red chilli 2 tsp ground cumin Large pinch of saffron threads 125ml (1 ⁄ 2 cup) cold water 95g (1 ⁄ 2 cup) raisins 1 ⁄ 2 pomegranate, seeds removed Cooked quinoa, to serve Flaked natural almonds, to serve Fresh mint leaves, to serve Fresh coriander leaves, to serve Extra pomegranate seeds, to serve

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“ taste

1 Heat the oil in a large frying pan over medium-high heat. Add the lamb and cook, turning, for 5 minutes or until browned all over. Transfer to the bowl of a 5.5L slow cooker.

2 Reduce the heat to medium. Add the onion to the pan. Cook, stirring, for 5 minutes or until softened. Add garlic and ginger. Cook for 1 minute or until aromatic. Transfer to the slow cooker.

Add the tomato, carrot, chilli, cumin, saffron and water. Stir to combine.

3 Cook, covered, on low for 6 hours (or on high for 3 hours), adding raisins halfway through cooking. Season.

Stir in the pomegranate seeds.

4 Slice lamb and serve with quinoa.

Sprinkle with almond, mint, coriander and extra pomegranate seeds.

top tip

Pomegranate seeds (technically called arils) can be found in the refrigerated fruit and vegetable section of the supermarket.

What starts off as a simple pot roast in the slow-cooker is transformed into an event of a dish once dressed with the pomegranate, almonds and fresh herbs.” Michelle Southan

slow-cook favourites

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slow-cooker

slow-cooker mexican pork chilli with pickled corn salsa serves 6 | prep 25 mins (+ 30 mins marinating time) | cooking 6 hour 45 mins

pickled corn salsa 2 x 125g cans corn kernels, drained, rinsed 2 tbs white wine vinegar 1 tbs extra virgin olive oil 2 tbs chopped fresh coriander leaves

1 Heat half the oil in a large frying pan over medium-high heat. Add the pork and

“

cook for 6 minutes, turning often, until browned all over. Transfer to the bowl of a 5.5L slow cooker.

2 Heat remaining oil in the pan. Add the onion. Cook, stirring, for 3 minutes or until softened. Add the capsicum and chilli. Cook, stirring, for 5 minutes or until capsicum is just tender. Add the garlic and paprika. Cook for 1 minute or until aromatic. Spoon mixture over the pork.

3 Add the tomatoes, sugar and stock to the slow cooker. Season. Cover and cook on low, turning every 2 hours, for 6 hours or until pork is very tender. Remove pork from the sauce. Use 2 forks to coarsely shred the meat. Return pork to the sauce and cook for a further 30 minutes.

4 Meanwhile, to make the pickled corn salsa, place the corn, vinegar and oil in a bowl and stir to combine. Set aside for 30 minutes to marinate. Stir in coriander.

Serve pork with tortillas and salsa.

top tip

This Mexican pork chilli is also great served up in a jaffle or as a filling for quesadillas.

What could be a more perfect marriage than pork neck and a slow-cooker? The result is pull-apart strands of succulent meat.” Michelle Southan

slow-cook favourites

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taste

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2 tbs olive oil 1.5kg pork scotch 1 large brown onion, halved, thinly sliced 1 large red capsicum, deseeded, thinly sliced 4 fresh jalapeno chillies, quartered, deseeded 3 garlic cloves, chopped 2 tsp smoked paprika 2 x 400g cans cherry tomatoes in juice 1 tsp sugar 125ml (1 ⁄ 2 cup) chicken stock Mini corn tortillas, warmed, to serve

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slow-cooker

slow-cooker boeuf bourguignon serves 6 | prep 25 mins | cooking 8 hours 35 mins 750ml btl pinot noir 2 tbs olive oil 200g speck or streaky bacon, rind removed, cut into batons 500g French shallots, peeled 1 large carrot, peeled, thickly sliced 2 garlic cloves, thinly sliced 1.5kg chuck steak or gravy beef, cut into 5cm pieces 2 tbs plain flour 250ml (1 cup) no-added-salt beef stock 20g butter 200g small Swiss brown mushrooms 1 bunch baby carrots, trimmed, peeled Creamy mashed potato, to serve

bouquet garni 10cm piece celery 5 fresh thyme sprigs 2 fresh continental parsley sprigs 2 fresh bay leaves

1 Bring the wine to the boil in a saucepan over medium-high heat. Reduce the heat to medium and simmer for 5 minutes.

Set aside.

2 Heat 1 1 ⁄ 2 tbs of the oil in a large frying pan over medium heat. Cook the speck, stirring occasionally, for 4 minutes or until golden. Use a slotted spoon to transfer the speck to the bowl of a 5.5L slow

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“ taste

cooker. Add the shallots and sliced carrot to the frying pan. Cook, stirring occasionally, for 3 minutes or until golden.

Stir in the garlic for 1 minute or until aromatic. Use a slotted spoon to transfer shallot mixture to a bowl, reserving the fat in the pan, and set aside.

3 Season the beef. Return frying pan to medium-high heat. Cook the beef, in 3 batches, turning often, for 4 minutes or until browned. Return all the beef to the pan and sprinkle with flour. Cook, stirring, for 1 minute or until coated. Add the wine and stock. Cook, stirring, for 4 minutes or until mixture comes to a simmer. Transfer to the slow cooker.

4 For the bouquet garni, tie the celery, thyme, parsley and bay leaves together with kitchen string. Add the bouquet garni to the slow cooker. Cook, covered, on low for 6 hours.

5 Heat the butter and remaining oil in a large frying pan over high heat. Add the mushrooms and cook, stirring, for 2 minutes or until browned. Transfer the mushrooms to the slow cooker with the shallot mixture. Add the baby carrots.

Cover and cook on low for a further 2 hours or until the meat is tender. Serve with creamy mashed potato.

top tip

Give this tasty boeuf bourguignon recipe even more traditional flavour by using a red wine from Burgundy.

Yes, this is nice and easy. Great family feed in winter.” gavindu f fy

slow-cook favourites

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slow-cooker

slow-cooker beef daube serves 4 | prep 30 mins | cooking 6 hours 10 mins

1 Heat half the oil in a large frying pan over medium-high heat. Add the beef

and cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5L slow cooker.

2 Heat the remaining oil in pan over medium heat. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Transfer to the slow cooker.

3 Add the wine, tomato, thyme, orange rind and bay leaves to the slow cooker.

Stir to combine. Cook, covered, on low for 6-8 hours (or on high for 4 hours), removing lid halfway through cooking.

4 Remove and discard the thyme sprigs, orange rind and bay leaves. Season.

Serve with the creamy mashed potato and steamed green beans.

top tip

You could also serve this with steamed rice or polenta instead of the creamy mashed potatoes if you prefer.

slow-cook favourites

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taste

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2 tsp olive oil 600g beef chuck steak, trimmed, cut into 3cm pieces 1 brown onion, chopped 1 carrot, chopped 1 celery stick, chopped 2 garlic cloves, finely chopped 375ml (1 1 ⁄ 2 cups) red wine 3 tomatoes, chopped 3 fresh thyme sprigs 7cm strip orange rind 2 dried bay leaves Creamy mashed potato, to serve Steamed green beans, to serve

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desserts

Whether it’s a fragrant Quince tarte tatin, a Caramel crumpet and butter pudding or a Pear and marsala crumble cake, no-one will be able to resist these warm and oh-so tempting sweet treats.

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desserts seafood

quince tarte tatin

serves 4 | prep 45 mins (+ 30 mins resting time) | cooking 5 hours 50 mins 200g (1 1 ⁄ 3 cups) plain flour 100g chilled unsalted butter, chopped 1 egg yolk 2 tbs iced water 25g unsalted butter, extra Crème fraîche, to serve

poached quince 2 large quinces 1 ⁄ 2 lemon, juiced 1L (4 cups) water 155g (1 1 ⁄ 2 cups) caster sugar 1 vanilla bean, split, seeds scraped 1 tbs apple cider vinegar

1 For the poached quince, cut the quinces in half lengthways. Cut into wedges and place in a bowl. of water and lemon juice to prevent browning. Use a small, sharp knife to remove the core. Use a peeler to carefully peel the quince, putting the pieces back into the water after peeling.

2 Place the water, sugar, vanilla and vinegar in a saucepan over medium-high heat. Cook, stirring, to dissolve the sugar. Bring to a simmer. Drain the quince and add to pan. Reduce heat to medium-low.

Cover with a round piece of baking paper and a lid.

top tip

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Poached quince can be stored in an airtight container in the fridge for up to 1 week.

taste

“

Simmer gently, without stirring, for 5 hours or until quince is a rich ruby colour. Set aside to cool.

3 Meanwhile, process flour and butter in a food processor until mixture resembles fine breadcrumbs.

Add yolk and water. Process until mixture just comes together, adding 1 tsp extra water if needed. Scrape pastry onto a clean work surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

4 Strain quince, reserving syrup. Carefully cut each piece of quince in half lengthways. Pour 250ml (1 cup) of the reserved syrup into a 24cm (top measurement) ovenproof frying pan. Simmer over medium heat for 10 minutes or until reduced and slightly syrupy. Add extra butter. Remove from heat. Arrange quince in pan.

5 Preheat the oven to 220°C/200°C fan forced.

Place pastry between 2 sheets of baking paper and use a rolling pin to roll out until 5mm thick. Carefully drape over pan. Trim overhanging pastry slightly.

Tuck the pastry into the edge of the pan.

6 Bake for 35-40 minutes or until pastry is golden and quince juice is bubbling. Set aside for 5 minutes to cool slightly before turning out onto a large plate with a slight lip. Serve with the crème fraîche and drizzle with the quince juice.

This colourful and tangy twist on the traditional apple tart tatin is well worth the time it takes to poach the fragrant quince.” Michelle Southan

slow-cook favourites

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desserts

pear & marsala crumble cake serves 12 | prep 20 mins (2 hours cooling time) | cooking 1 hour 10 mins

marzipan crumble 2 tbs self-raising flour 75g almond meal 1 ⁄4 tsp ground cloves 60g chilled unsalted butter, chopped 60g marzipan, chilled, chopped

top tip

Use a couple of small glasses to hold the pears in place while you are positioning them. You may have a couple of pieces left over, depending on their size.

55g (1 ⁄4 cup) raw sugar 55g (1 ⁄ 3 cup) blanched almonds, halved, lightly roasted

1 For the marzipan crumble, place the flour, almond meal, ground cloves, butter, marzipan and sugar in a bowl. Use your fingertips to rub in butter and marzipan until small clumps form. Stir in blanched almonds. Place in the fridge.

2 Preheat oven to 170°C/150°C fan forced.

Grease a 26cm springform pan. Line base with baking paper. Use electric beaters to beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in cream until just combined. Sift flour with almond meal, bicarb and salt over batter. Add marsala. Stir until just combined.

“

3 Quarter pears. Use a knife to cut out core. Place pear upright around edge of the pan to form a snug ring (see tip).

Spoon half the batter into the centre of the pan, dot with half the raspberries, then spoon over remaining batter. Level batter within the pear ring as the batter spreads between pears as the cake bakes. Scatter over marzipan crumble, scattering between the pieces of pear.

4 Bake on the bottom shelf of the oven for 30 minutes. Cover with a sheet of baking paper to prevent over-browning.

Bake for a further 30 minutes. Scatter over remaining raspberries. Bake for a further 10 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 2 hours. Serve warm or at room temperature with extra sour cream.

Love, love, love this recipe! Looks gorgeous and tastes delicious too - not too sweet. I cut the bottom of the pears to give them a flat base, making it easier to position them.” r feldman

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100g unsalted butter, at room temperature, chopped 155g (3 ⁄4 cup, firmly packed) brown sugar 2 eggs 200g sour cream, plus extra, to serve 200g (1 1 ⁄ 3 cups) self-raising flour 100g almond meal 3 ⁄4 tsp bicarbonate of soda 1 ⁄ 2 tsp salt 160ml (2 ⁄ 3 cup) marsala 7 firm beurre bosc pears, peeled 150g fresh or frozen raspberries

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top tip

This brulee trifle is also beautiful when it's made with caramelised apple rather than rhubarb.

rhubarb brulee winter trifle

serves 8 | prep 10 mins (+ 30 mins cooling time) | cooking 1 hour 30 mins

baked rice pudding

serves 4 | prep 10 mins (+ 25 mins infusing & resting time) | cooking 1 hour 5 mins 500ml (2 cups) milk 300ml thin cream 110g (1 ⁄ 2 cup) arborio rice, rinsed, drained 70g (1 ⁄ 3 cup) caster sugar 1 cinnamon stick 2 tsp vanilla bean paste 2 egg yolks Pinch of ground nutmeg

1 Preheat the oven to 160°C/140°C fan forced. Combine milk, cream, rice, sugar, cinnamon and vanilla in a medium

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saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until mixture just comes to a simmer.

Remove from heat and set aside for 15 minutes for the flavours to infuse.

2 Remove and discard the cinnamon.

Add the egg yolks and stir to combine.

Pour the rice mixture into a 1L (4 cup) ovenproof dish. Sprinkle with nutmeg.

Bake, stirring occasionally, for 1 hour or until rice is tender and custard is set.

Remove and set aside for 10 minutes to rest before serving.

WOW! I am going to make double the quantity next time. Two guests said it was just like what their mothers made (Greek mums).” AnneBK

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1 bunch rhubarb, cut into 4cm lengths 250g strawberries, hulled 60ml (1 ⁄4 cup) water 100g (1 ⁄ 2 cup) caster sugar 1 pkt (450g) madeira cake, cut into 2cm-thick slices 2 (500ml) ctns extra-thick vanilla custard 1 tbs cornflour 2 eggs

1 Preheat oven to 180°C/160°C fan forced.

Combine the rhubarb, strawberries, water and 2 tbs of the sugar in a small roasting pan. Roast for 8 minutes or until almost tender and still holding their shape.

2 Reduce the oven to 160°C/140°C fan forced. Arrange the cake over the base of a 2.5L (10 cup) ovenproof dish, cutting to fit. Top with the strawberry, rhubarb and any liquid in the pan.

3 Whisk together the custard, cornflour and eggs. Pour over fruit and bake for 1 hour 20 minutes or until just set. Set aside for 30 minutes to cool slightly.

4 Sprinkle the top with remaining sugar.

Use a kitchen blowtorch to caramelise.

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top tip

If you prefer, you can use two forks to stretch the toffee over the top of the crumpet and butter pudding.

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desserts

caramel crumpet & butter pudding

serves 6 | prep 20 mins (+ cooling & sitting time) | cooking 1 hour 5 mins 80g (1 ⁄ 2 cup, lightly packed) brown sugar 300ml thickened cream 120g butter 500ml (2 cups) milk 4 eggs 620g crumpet toast, crusts removed 100g (1 ⁄ 2 cup) caster sugar Mixed berries, to serve

Kids and adults alike will go crazy for this decadent take on bread and butter pudding. The best part about it is cracking off pieces of the golden strands of toffee.”

Michelle Southan

steamed syrup pudding with almonds & lemon

serves 6 | prep 10 mins (+ 10 mins standing time) | cooking 2 hours 175g butter, at room temperature 175g brown sugar 1 lemon, rind finely grated 3 eggs, lightly whisked 150g (1 cup) self-raising flour, sifted 100g (1 cup) almond meal 2 tbs milk 80ml (1 ⁄ 3 cup) golden syrup, plus extra, to serve Pouring cream, to serve, optional

1 Grease a 1.5L (6 cup) pudding basin well with melted butter. Line the base with baking paper. Use electric beaters to beat butter, sugar and lemon rind in a bowl until pale and creamy. Add the egg, a little at a time, beating well after each addition. If curdling, add 1 tbs flour between additions. Use a large metal spoon to fold in almond meal, milk and remaining flour until just combined.

2 Pour the golden syrup into prepared basin. Pour the batter over the syrup.

Smooth surface. Cut a sheet of baking paper into a disc and place over the surface of the pudding. Cover with foil and secure with string.

3 Place the basin in a large saucepan.

Add enough boiling water to come halfway up the side of the basin. Bring to the boil. Cover the pan and cook over low heat for 2 hours or until a skewer inserted into the centre comes out clean.

Remove from heat and allow to stand in the saucepan for 10 minutes.

4 Remove the basin from the pan and discard the foil and paper. Use a small palette knife to run around the side of the basin to loosen pudding. Carefully invert the pudding onto a serving plate.

Drizzle with the extra golden syrup and serve with pouring cream, if using.

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1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 6cm-deep, 18cm (base measurement), 1.5L (6 cup) oval ovenproof dish.

2 Place brown sugar, cream and half the butter in a saucepan over low heat. Cook, stirring, for 10 minutes or until melted and smooth. Set aside to cool completely.

3 Whisk milk and eggs into sugar mixture.

Spread 1 side of each crumpet slice with remaining butter. Cut in half diagonally.

Arrange, overlapping, in prepared dish.

Pour over the milk mixture. Set aside for 15 minutes to absorb.

4 Place the dish in a large baking dish.

Pour boiling water into baking dish until halfway up the side of the smaller dish.

Bake for 50 minutes or until golden and just set. Cool for 10 minutes.

5 Place caster sugar in a non-stick frying pan over medium heat. Cook, shaking the pan occasionally, for 4-5 minutes or until sugar is golden and melted. Quickly drizzle over pudding (see tip). Set aside for 5 minutes. Serve with berries.

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new york baked cheesecake

serves 12 | prep 15 mins (+ 2 hours cooling & overnight chilling time) | cooking 1 hour

250g pkt plain sweet biscuits 125g butter, melted 2 x 250g pkt cream cheese, at room temperature 155g (3 ⁄4 cup) caster sugar 190g (3 ⁄4 cup) sour cream 1 tsp vanilla extract 1 tsp finely grated lemon rind 3 eggs Frozen raspberries, thawed, to serve

golden syrup steamed pudding serves 6 | prep 20 mins (+ 5 mins resting time) | cooking 2 hours 125ml (1 ⁄ 2 cup) golden syrup 125g butter, at room temperature 100g (1 ⁄ 2 cup) caster sugar 2 eggs 225g (1 1 ⁄ 2 cups) self-raising flour 160ml (2 ⁄ 3 cup) milk Golden syrup, extra, to serve Ice-cream or vanilla custard, to serve

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1 Grease a 1L (4 cup) ceramic pudding basin. Pour golden syrup into the base.

2 Use electric beaters to beat the butter and sugar until pale and creamy. Add eggs, one at a time, beating between each addition. Stir in flour and milk, in alternating batches. Spoon the mixture into the basin and smooth surface.

3 Layer a sheet of baking paper and foil together on a work surface. Fold

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a 3cm-wide pleat down the centre.

Cover basin, paper-side down, with the layered paper and foil. Secure with kitchen string. Roll edges of the paper and foil up so they won’t come into contact with the water while cooking.

4 Place an upturned saucer in the base of a large saucepan. Place basin on top. Pour in enough boiling water to come halfway up the side of the basin. Place over medium-low heat and cook, covered, for 2 hours or until a skewer inserted into the centre comes out clean.

5 Remove from heat and remove the basin from the saucepan. Set aside for 5 minutes before turning onto a plate.

Drizzle extra syrup over pudding and serve with ice-cream or custard.

1 Preheat the oven to 160°C/140°C fan forced. Grease a 6cm-deep, 22cm (base measurement) round spring-form cake pan.

2 Process the biscuits until the mixture resembles fine breadcrumbs. Add the butter. Process until combined. Press one-third of the mixture over the base of the pan and remaining up the side, leaving a 2cm gap from top (see tip). Place in the fridge for 30 minutes.

3 Process the cream cheese, sugar, sour cream, vanilla and lemon rind until smooth. Add eggs, 1 at a time, processing until just combined. Pour into prepared pan. Bake for 1 hour or until just set and centre wobbles slightly. Cool in the oven for 2 hours with door ajar. Place in fridge overnight. Serve with raspberries.

top tip

For a firm crumb, use the base of a glass to press the mixture onto the base and side of the pan.

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“

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The taste is amazing! What makes it perfect is the hint of lemon with the perfect amount of creaminess. This is a bit healthier than some other cheesecakes too because it doesn’t contain condensed milk or chocolate.” shniks

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boozy pears

serves 4 | prep 15 mins | cooking 1 hour 5 mins

1 Combine the moscato, honey, orange rind, and juice, and vanilla bean and seeds in a saucepan. Stir over low heat until honey melts. Add the pears. Cover.

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Increase heat to medium-low and simmer for 20 minutes or until tender. Transfer pears to a bowl to cool completely.

2 Simmer syrup, uncovered, for a further 20 minutes or until golden and reduced to 300ml. Remove from heat.

3 Preheat oven to 200°C/180°C fan forced. Place the pastry sheets on a clean work surface and cut into 2cm-wide strips. Join 2-3 strips together to form 1 long piece. Wrap around each pear from the base. Brush the pastry with the whisked egg and sprinkle with the sugar. Bake for 25-30 minutes or until golden. Drizzle with syrup.

top tip

If you want to make this dessert without the alcohol, substitute 3 cups of apple juice for the moscato.

I love this pastry-wrapped twist on a pear tart.

Crack into the golden pastry to reveal a sweet, tender poached pear.” Michelle Southan

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750ml (3 cups) moscato ½ cup honey 2 strips orange rind 1 orange, juiced 1 vanilla bean, halved, seeds scraped 4 ripe pears, peeled 2 sheets frozen puff pastry, thawed 1 egg, lightly whisked Demerara sugar, to sprinkle

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strawberry & ginger pudding serves 6 | prep 20 mins | cooking 1 hour

Melted butter, to grease 190g (1 1 ⁄4 cups) self-raising flour, sifted 155g (3 ⁄4 cup) caster sugar 80g butter, melted, cooled 160ml (2 ⁄ 3 cup) milk 1 egg 1 tbs finely grated fresh ginger 250g punnet strawberries, washed, hulled, quartered 250ml (1 cup) ginger beer 2 tbs honey

1 Preheat the oven to 180°C/160°C fan forced. Brush a 2L (8 cup) baking dish with melted butter.

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2 Combine flour and 100g (1 ⁄ 2 cup) of the sugar in a bowl. Make a well in the centre. Whisk in the butter, milk, egg and ginger until smooth.

Stir in strawberry until just combined.

Spread over base of prepared dish.

3 Heat the ginger beer and honey in a small saucepan over medium heat until honey dissolves. Sprinkle the remaining sugar over the surface of pudding mixture. Gradually pour the warm ginger beer mixture evenly over the top. Bake for 50-60 minutes or until a skewer inserted into the centre comes out with crumbs clinging.

top tip

If you don’t like ginger, try substituting the fresh ginger with grated lemon zest, and the ginger beer with lemonade.

Mmmm! Just finished this luscious pudding.

The sauce underneath was awesome - not too sweet - and the edges were almost ginger toffee.

Kids and hubby scoffed it. Will definately make this again. TRY IT!” Vickyo

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contributors RECIPES Alison Adams 14, 18, 21, 22, 29, 30, 34, 38, 50, 56, 78 Olivia Andrews 81 Cynthia Black 49 Jessica Brook 33 Claire Brookman 85 Kim Coverdale 59, 63, 64, 67, 68, 71, 75 Chrissy Freer 13, 30, 41 Marion Grasby 25 Sarah Hobbs 33, 45, 82, 86 Leanne Kitchen 46 Cathie Lonnie 29 Gemma Luongo 59, 63, 68, 75, 90 Liz Macri 64 Miranda Payne 89 Louise Pickford 85 Angela Portela 60 Michelle Southan 53, 82 Dominic Smith 81 Katrina Woodman 10, 13, 17, 26, 41, 45, 49, 72, 86 Sophia Young 33, 42, 81

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PHOTOGRAPHY Guy Bailey 65 Steve Brown 64, 86, 91 Ben Dearnley 32, 82 Scott Hawkins 33 Sam McAdam-Cooper 16, 17 Mark O'Meara 29, 51, 66, 84, 86 Rob Palmer 47 Al Richardson 11, 15, 19, 20, 28, 30, 35, 39, 40, 41, 44, 48, 57, 70, 73 Jeremy Simons 12, 23, 27, 31, 49, 60, 61, 79, 82, 85, 88 Brett Stevens 24, 43, 52, 80 Craig Wall 13, 58, 59, 62, 65, 69, 74 Ian Wallace 45 Andrew Young 70

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EDITORIAL editor-in-chief Brodee Myers-Cooke brodee.myerscooke@news.com.au food director Michelle Southan creative director Rachelle Napper managing editor Karen Spresser books editor Daniela Bertollo deputy food editor Katrina Woodman senior food consultant Alison Adams art director & books art director Antonietta Scotto designer Shannon Keogh chief subeditor Francesca Percy subeditor & digital coordinator Louisa Bathgate books subeditor Gina Hetherington editorial coordinator Michael Askey-Doran

DIGITAL digital director Kathy Kipriotis head of product Kate Chandler product manager Gemma Battenbough commercial editor Rebecca Nittolo digital art director David Fairs

MARKETING & CIRCULATION marketing director David Weisz marketing manager Dylan Edwards marketing executive Alyssa Lim national sales manager – retail Jonathan Gross national circulation manager Mark McTaggart product manager – digital editions Danielle Stevenson

PRODUCTION production director Mark Moes production manager Michelle O’Brien advertising production Katie Nagy (02) 8045 4923 katie.nagy@news.com.au

ADVERTISING – BRAND STRATEGY director of brand strategy Dennis Michael head of sales & strategy – food Donna Hodges brand stategy manager – taste/group business manager Jane Purves account executive/coordinator Angela Apostolakis

ADVERTISING – SALES national sales director Paul Blackburn nsw group sales director Belinda Miller (02) 8045 4651 belinda.miller@news.com.au nsw group sales director Rachael Delalande (02) 8045 4657 rachael.delalande@news.com.au nsw group sales director Sam Tomlinson (02) 8045 4676 sam.tomlinson@news.com.au vic sales director Kim Carollo (03) 9292 3204 kim.carollo@news.com.au vic group sales director Karen Clements (03) 9292 3202 karen.clements@news.com.au vic group sales director Astrid White (03) 9292 3222 astrid.white@news.com.au vic group sales director Lisa Mikkelsen (03) 9292 3206 lisa.mikkelsen@news.com.au qld, vic & sa sales director Rose Wegner (07) 3666 6903 rose.wegner@news.com.au

ADVERTISING – CREATIVE advertising creative director Richard McAuliffe advertising creative manager Zoe Tack advertising senior art director Anthony Macarounas advertising copy editor Brooke Lewis

NEWS LIFE MEDIA chief executive officer Nicole Sheffield group publisher – food Fiona Nilsson commercial director Sev Celik head of commercial management Catherine Burden director of communications Sharyn Whitten general manager – retail & circulation Brett Willis Published by NewsLifeMedia Pty Ltd (ACN 088 923 906), 2 Holt St, Surry Hills NSW 2010, phone (02) 9288 3000. NewsLifeMedia Pty Ltd is a wholly owned subsidiary of News Limited (ACN 007 871 178). Copyright 2015 by NewsLifeMedia Pty Ltd. All rights reserved. Distributed

by Gordon and Gotch Australia Pty Ltd, phone 1300 650 666. Printed by Toppan Leefung Pte Ltd, China. ISBN 978-­0 -­9941529-­5 -­4

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Each issue of taste.com.au magazine is packed with easy and healthy weeknight meals, use-it-up tips and indulgent desserts. Plus, each month the magazine features Australia’s favourite foodies, showcasing irresistible new recipes and ideas from their kitchens.

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• Never miss an issue • Great new recipes • Food from Australia’s favourite foodies • Free, convenient delivery straight to your door* • Great gift for you or a friend *With the purchase of a 12-month (11 issues) subscription. Offer is available for delivery to Australian addresses only.

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Index All good things come to those who wait… so set the temperature low and give the ingredients time to get to know each other and mingle to become a saucy sumptuous meal or divinely decadent dessert. Take the time to enjoy our newest collection of slow cooked favourites for stovetop, oven or slow cooker.

Slow cook

OVEN beef & borlotti bean stew...................................................29 braised chinese beef with noodles.............................29 braised lamb pie....................................................................14 briam............................................................................................... 21 chorizo with braised butter beans...............................30 cider-braised pork neck with cabbage......................33 crackin’ asian pork belly...................................................... 13 duck pithiviers..........................................................................18 french lamb & cannellini bean casserole with rosemary dumplings.............................................33 indian-spiced leg of lamb..................................................10 lamb, pomegranate & eggplant tagine....................26 lamb shanks with star anise & sweet potato...........13 lamb shanks with tamarind & prunes.........................25 middle eastern spiced lamb pot roast........................ 17 orange & coriander pork belly with caramel potatoes............................................................22 osso buco with verjuice, fennel & saffron................30 slow-roasted lamb with white beans...........................34 spicy beef & beer pot roast.............................................. 17

slow cook Hearty slow-cooked favourites

Australia’s top-rated

your all-time favourites cookbook

STOVETOP beef & pumpkin curry.......................................................... 41 chicken & pomegranate koresh....................................38 chicken & quinoa soup..........................................................41 goan coconut chicken curry..............................................45 gulyas (goulash)................................................................... 50 indian korma lamb shanks..............................................53 lamb shank, star anise & noodle soup.........................45 lamb shanks with red wine, onions & anchovies.46 pork vindaloo.........................................................................49 rich beef & stout casserole..............................................49 spicy beef massaman........................................................42 SLOW-COOKER creamy chicken macaroni.................................................. 60 mother-in-law’s tagine ......................................................64 slow-cooked braised beef ribs with parmesan & cauliflower..............................................56 slow-cooker beef daube.................................................... 75 slow-cooker beef ragu......................................................64 slow-cooker bouef bourguignon...................................72 slow-cooker chicken & chorizo gumbo.....................63 slow-cooker lamb pot roast with almond & pomegranate................................................................68 slow-cooker mexican pork chilli with pickled corn salsa........................................................... 71 slow-cooker paprika chicken.........................................59 slow-cooker osso buco with gremolata...................67 slow-cooker tuscan-style soup.....................................59 spinach & ricotta cannelloni.......................................... 60

recipe collections

The latest cookbook,

Slow Cook, from taste.com.au, Australia’s favourite food and lifestyle website, was created in response to our first Slow Cook cookbook which was hugely popular. We’ve uncovered new slow-cooked favourites for the oven, stovetop or slow-cooker that will keep you warm from the inside out.

Each beautifully illustrated taste.com.au book is filled with hand-picked, tried and tested favourite recipes, along with expert hints, tricks and helpful advice to make cooking more fun and exciting. And our ‘triple tested’ guarantee means you can be sure of perfect results every time.

Plus, you’ll find …

• reviews and user tips from taste.com.au members • bonus new recipes • handy index on back flap

.com .au

DESSERTS baked rice pudding.............................................................82 boozy pears............................................................................89 caramel crumpet & butter pudding.............................85 golden syrup steamed pudding....................................86 new york baked cheesecake........................................86 pear & marsala crumble cake........................................81 quince tarte tatin...................................................................78 rhubarb brulee winter trifle..............................................82 steamed syrup pudding with almonds & lemon............................................................85 strawberry & ginger pudding......................................... 90 ISBN 978-0-9941529-5-4

9 780994 152954

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your all-time favourites cookbook

Cover Recipe: Braised lamb pie, p14 Recipe: Alison Adams Photography: Al Richardson Styling: Katrina Woodman

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