Category: Savouries

500g minced lamb or beef
1 medium onion
1 clove garlic (or use garlic granules)
2 sticks celery
1 green pepper
2 tsp Thyme
2 tsp Oregano
2 tsp Paprika
1 tsp Cumin
1 tbsp tomato puree
1 small mug long grain easy cook rice
1 Knorr chicken stock cube
Pinch Cayenne
Salt, pepper and Tabasco (if you fancy it) to taste

Chop the onion, celery and green pepper. Crush the garlic if using fresh and fry all together in a little oil with the mince until browned. Add the herbs and spices and cook for two minutes.

Add all remaining ingredients, brng to the boil and simmer gently for 20 minutes. Add more liquid as required.

Half a Sainsburys spice jar of coriander seeds
1 tsp ground coriander
1/2 tsp Cumin
1/4 tsp Cajun
1 tsp Demerara sugar
2 tsp coarse salt
Beef Oxo cube

Grind the coriander seeds until they all open. Grind the salt to at least half coarseness – don’t go too fine. Crumble the Oxo cube.

Mix all the ingredients well and allow 50-60g of mix per 1kg of meat if making biltong. Add worcestershire sauce and malt vinegar to make enough liquid to marinate, or smaller amounts across the board if adding to mince for burgers or chicken for grilling.

500g mince beef (not too lean)
Half a medium onion, chopped
1 teaspoon mixed herbs
1/4 teaspoon garlic granules
1/2 tube tomato puree
250g pasta (dry weight)
Salt to taste
Small bowl of peas (could also use green beans)

Cook the pasta first – this can sit off to one side while you cook the meat mix in the same pan and save on washing up!

Fry the onion, herbs, garlic and mince in a little oil until the onion is soft and the mince is browned through. Add the puree and allow to cook gently for 5 mins. Stir in the peas and allow to continue on the heat until they are warmed through. Stir through the pasta and allow that to reheat too.

450g hearts (chopped is fine, or 4 whole ones – allow 2 per person)
Half a medium onion, chopped
2 sticks celery, chopped (or wing it with celery salt)
2-3 rashers bacon, chopped
1 dessertspoon mixed herbs
Juniper berries – 2 per heart or 1 per 100g
Beef Oxo cube
Oxo red wine concentrate capsule (or a small glass of the real stuff, or cooking wine)
125g pasta

Fry onion, bacon, celery with the herbs in a little oil. Add the juniper and the hearts and fry until browned. Add wine, water to cover and simmer over a gentle heat until meat is tender. This may be 30 mins for chopped hearts or 1 hour for whole. Add pasta and allow to cook until tender, adding more water if necessary. Salt to taste.

12 meatballs. Traditionally handmade with minced lamb, parsley, salt, pepper, egg and pudding rice, but ready made turkey meatballs work fine in this cheaty version, with the pudding rice thrown in to cook in the stock with the meatballs
Juice of 1 lemon
1 litre water
1 Knorr style chicken stock cube
2 generous handfuls of pudding rice
1 beaten egg

Heat the water with the stock cube until boiling. Drop in the meatballs with the rice and the lemon juice and cook until the rice is tender.

Gently stir in the beaten egg at the end. You can prevent it from curdling by first adding some of the stock to the egg, to raise the temperature more gently before adding to the pot.

1.6kg whole bird

Place chicken on the rack, breast side down and season. Cook at 190 celsius for 30 minutes

Turn and season on the other side, cook for 40 minutes.

Rest for 10 and carve.

https://www.tamingtwins.com/slow-cooker-doner-kebab/

1 kg mince (beef/lamb is correct, but 20% fat beef/5% fat pork works well)
2 tsp Onion powder
2 tsp Garlic granules
2 tsp Ground cumin
2 tsp Paprika
2 tsp Dried oregano
1 tsp Salt
1/2 tsp Pepper
1 Bulb of garlic

For the sauce:
75 g Mayo
100 g Greek yoghurt
2 tsp Mint sauce

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.
Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure. Place in the bottom of the slow cooker.
Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.
Cook for 1.5 hours at 180 celcius in a regular oven, or in the slow cooker 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).
Remove the meat and garlic from the oven/slow cooker. Let the meat sit to cool for 15-30 minutes (save the juices).
When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (this is important as it will be quite dry without this).
Make the garlic sauce by squeeze the cooked, very soft garlic from it’s skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you’d like it to be more runny.
Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the slow cooker cooking liquid in a frying pan for a few minutes until hot through (see notes).