Tried and true favourite recipes

snabbu said:
That looks awesome Denali. Bookmarked and cant wait to try it. What cut of beef did you use?

More tried and tested slow cooker recipes please folks :)
Click to expand...

I used cheap chuck steak and let the slow cooker do its job and it was very tender.

Hubby said he preferred the Mongolian beef over tonight's chicken but he prefers beef every time.

Next week I'm hoping to try Honey Lime Ginger pork in the slow cooker.
 
For something completely different - this is a very easy recipe and delish! I make a third of the original recipe usually.

BEST EVER! HOMEMADE FLOUR TORTILLAS

FlourTortillasFB-300x300.jpg​

These are so simple and unbelievably delicious!
Author: Adapted by Chris Scheuer from Cooks.com
Recipe type: Bread
Cuisine: International
Serves: 16
INGREDIENTS

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup vegetable oil
  • 1 cup warm water


INSTRUCTIONS

  1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several times to scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
  5. Wipe out the pan in between tortillas if flour is started to accumulate.
  6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
  7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

 
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To die for PORK BELLY...

1-2kg pork belly - well scored
1/2 cup Olive oil
Salt

Preheat oven at 130.
Pat pork dry with paper towels.
Place skin side up on a rack (or sit on onions and apples)
Drizzle oil over both sides of pork, salt and rub in crevices well.
Middle of oven for 4 hours.
After 4 hours increase to 150 for 30 minutes.
Then move up to grill till all puffy and brown.
OMG YUM!!

# Watch constantly when grilling, it can happen FAST, depending on oven
 
stoneman said:
To die for PORK BELLY...

1-2kg pork belly - well scored
1/2 cup Olive oil
Salt

Preheat oven at 130.
Pat pork dry with paper towels.
Place skin side up on a rack (or sit on onions and apples)
Drizzle oil over both sides of pork, salt and rub in crevices well.
Middle of oven for 4 hours.
After 4 hours increase to 150 for 30 minutes.
Then move up to grill till all puffy and brown.
OMG YUM!!

# Watch constantly when grilling, it can happen FAST, depending on oven 
Click to expand...

Ooooh, must try this :)
 
I get the best results doing it this way:
- wipe down with paper towels to remove excess liquid
- rub with olive oil
- rub with salt
- place in fridge for at least a couple of hours uncovered to let it dry out
- when ready to roast, bloat with a paper towel again and add more salt if required
- put into a very hot oven for 30 mins on bed of herbs, Apple, onion etc
- Turn oven down and roast until cooked

ETA I did pork belly recently roasted in milk and it turned out super
 
Mmm - I have guests for dinner on Saturday - I wonder if Pork Belly might make the cut - loving the way this thread is progressing
 
Hmm, thinking slow cooked lamb shoulder will fit the bill tomorrow. Wonder if I'll remember to post photos....
 
love_the_life said:
Hopefully not as a result of RooFlyer's recent post of the gorgeous wee Welsh lambs gambolling about :shock:
Click to expand...

We had slow cooked lamb shoulder last week as well, felt bad given all the cute lambs we saw in Wales and England last year and of course RooFlyers post.
 
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Always enjoy a late night bake. Cookies for this evening - Chewy Amaretti cookies
01494070807.jpg
Ingredients:
3 egg whites (60g eggs)
250g almond meal
140g caster sugar
1/4 tbs vanilla extract
30ml Amaretto liquor
2 tbsp each of caster sugar and icing sugar for rolling
1. Preheat oven to 170C
2. Mix egg white till stiff peak. Fold in almond, sugar and vanilla extract. Add in amaretto and mix until mixture is thick paste
3. Scoop and roll into a ball. Roll in caster sugar then icing. Slightly flatten then add almond on top
4. Bake for 20 mins
 
I have this in the slow cooker today, eagerly waiting for it to be ready. 4.5hrs to go. ...

Edit: I cooked on low for 7.5hrs and thought it was dry but thankfully the sauce fixed the meal. Also ended up serving it with mash as we craved it. If the meat wasn't dry, I would rave about it so will try again but less cooking time.

Slow Cooker Honey Lime Ginger Pork | The Recipe Critic

 
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