Pork steaks in pepper sauce

My most fave dish out of all that I’ve posted on here, could literally drink the sauce 
Pork steaks in pepper sauce 

Ingredients:

4 pork steaks
1 onion sliced
200ml chicken stock
For the sauce: 4-5 tbsp peppercorns
60g butter
100ml brandy
200ml beef stock
120ml double cream

Directions:

Place pork steaks, half the onion and chicken stock in sc. Cover and cook on low for 4 hrs.
Crush the peppercorns slightly using a pestle and mortar or a rolling pin. In a frying pan add rest of the onions and butter and fry for a few minutes. Add the brandy and boil for 3 mins, add the beef stock and boil for a further 3 mins.Add the peppercorns. Reduce heat and stir in cream. Drain the liquid from the pork steaks and transfer pepper sauce to sc, cover and cook on low for a further half hr. If sauce isn’t to desired thickness then mix in 1 tbsp cornflour mixed with 1 tbsp water, mix into sauce and turn to high with lid off. Enjoy!!

By Sally Ryan

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New Recipe

Made yummy dinner… slow cooker then roast. Pieces of shoulder of lamb.

Recipe:
Cut up onions to rest lamb on. (Would’ve have added carrots but didn’t have any.) Then vegetable stock and rosemary. Place lamb in and have a garlic bulb.
Cooked in low for 6hours.

Strain and place in roasting dish in hot oven for 30mins. During which time boil potatoes and steam veg.

Potatoes is a Rick Stein recipe. Boil, crush with fork, stir with oil and salt. Mix in watercress (this is bag woth rocket and spinach too). Serve with balsamic.

Et voila!!

By Samantha

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New recipes

Slow cooked lamb shank stew with cheesy dumplings.
4 lamb shanks
3 potatoes (all i had) diced
4 carrots diced
1 huge brown onion diced
1/2 cup frozen peas
1/2 cup frozen beans
1 packet of french onion soup mix
1 tsp minced garlic
1 teaspoon ginger
2 tablespoons Worcestershire sauce
What leftover beef stock i had in the fridge say 2 cups
1/4 cup of red wine
2 tspn cornflour dissolved in tiny bit of water
Pinch of salt, pepper, tumeric
2 tsp of curry powder
4 bay leaves
Low for 5 hrs
Take meat out pull meat off bone add back to slow cooker.
Dumplings 3 cups sr flour
1 cup plain
40 grams softened butter
1/4 cup milk
1/2 cup warm water
Rub the butter through the flour with your fingers until its like bread crumbs, then make a well add milk and water knead in bowl add more flour if needed until you believe its kneaded enough then brake up in small round balls add to slow cooker, sprinkle some cheese on top cook on high for another hour.
Yum yum.
Dumpling recipe is my granpas who passed away a few yrs ago so this recipe is extra special .

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New recipes

Spicy chunky veg and left over roast chicken soup

Ingredients:

Bag of frozen casserole mix
3 parsnips
Apx 6 large baby potatoes
1 cup green beans
1/2 cup corn
Herbs
Garlic
Chicken stock pots
Chicken meat
Chicken bones (we had Roast chicken and I used the left overs)
Chilli (I used mild 3 tsp)
1 cup dried broth mix soaked over night (lentils, barley, split peas)
Tomato puree 1-2 tbps
1 onion

Directions:

Strip 99% of the meat off the chicken, put to one side apx 1 cup of chicken.

Crush the bones and add to a large pan with any chicken skin etc that you may have, herbs, seasoning, chilli, a chunked onion and some garlic, add water (apx 1-2 pints depending on SC size) and allow to simmer for apx 1 hour. Then strain and put the stock in the SC.

Add All the veg, stock pots, chilli, herbs, garlic, seasoning, broth mix, tomato puree etc. Cook on high for 4-5 hours.

After 4-5 hours add the chicken for 1-2 hours keep tasting and adding anything needed to taste.

By Kira Phillips

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New Recipes

Brazilian Chicken Curry

Ingredients:

1kg Boneless chicken thighs

2 Red Onions (chopped)

3 Peppers (diced)

1 Lime (juiced and zest)

3 Garlic Cloves (smashed)

1 tsp Tumeric

1 tsp Chilli Flakes

1 tbsp Curry powder

1 tbsp Cornflour

1 Chicken Stock Cube (crumbled)

100g Peanut Butter

1 Tin Coconut Milk

1 Tbsp Coriander for topping

Directions:

Add all ingredients to slow-cooker (apart from chicken and coriander)

Mix it all thoroughly together (peanut butter might be tricky)

Then add the chicken and ensure its thoroughly covered

Cook on low for 5 hours (if you think its too thick add a splash of water)

You can double this recipe to fill up the freezer 🙂

Enjoy!

By David

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New recipes

Butter Chicken Curry.

Slice & fry two chicken breast in frying pan
Add 1 Large Onion fry for another three minutes
Add pinch of mixed herbs , Cajun spice, salt , pepper.
Add 1large jar of Pateks Butter curry sauce
Add to Slow Cooker
Cook on high 3 hrs , 2hrs on low
In last half hour add one hand full of frozen garden peas.
Serve with plain boiled Basmati rice

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New Recipe

Tried the Schwartz chicken curry mix tonight.
I used:

600g Skinless & boneless chicken thighs cut up
1 diced onion
3 potatoes diced (approx 250g)
Schwartz chicken curry mix
400g tin chopped tomatoes
4 squares of frozen spinach added 45 mins before the end.

Was very tasty – not hot for my taste but very nice. Served with basmati rice with a few strands of saffron added.

The Schwartz slow cooker mixes are 4 for £2 at Morrison’s at the mo.

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New Recipe

Chicken curry tonight
just diced chicken breast fillets, I used 2, 1 chopped white onion, a dash of onion granules (I like onion), a dash of curry goat seasoning, dash of minced garlic, and a jar of sharwoods Chinese curry sauce. Left on a high for around 3 hours then turned down to a low. It’s still in as I’m just waiting for my other bits to cook so will be in there for about another hour🙂 so easy x
So my side’s are slightly crispy I forgot about them😂 but my partner presented it beautifully