Monday 18 May 2015

Slow cooker Spanish pork sausages

Ingredients 

1kg of pork Sausages
2 large onions 
2 gloves of Garlic
2 tbls of flour
2 1/2 cups of chicken stock
1/2 tsp of dried oregano
1/2 tsp of Thyme
1/2 tsp of sweet paprika 
1 bay leave
1/2 tsp Cumin seed powder 
1/2 tsp of cayenne pepper 
1tbs of tomato paste 
Salt and pepper
Garnish with fresh Coriander

Method

In a frypan Brown sausages place in a a slow cooker. Then slice the  onions garlic and and sauté util soft but not browned. Add all the spices and sauté all together to get flavour going and sprinkle the flour over the onions and mix well. Place the onions over the sausages in the slow cooker and add the stock mixing as to cover all of the sausages check for salt and pepper cover and cook on high for 4 hours. Serve with fried chips, mash Potatoes or with steamed rice enjoy! 


    



Sunday 17 May 2015

Greek Shepherds pie


Ingredients

2 tblsp olive oil
1 large onion, diced
1 small leek chopped 
2 cloves of garlic
750g mince lamb or beef
100g of diced panseta 
1 large carrot, sliced or diced
120g peas corn, fresh or frozen
2 tblsp freshly chopped or 1/2 tsp dried thyme
1 tbls of tomato paste
1 can of diced tomatoes
1 cup beef stock
salt and pepper, to taste
2 tblsp plain flour
1/4 cup extra water

Potato topping:
4 large potatoes, peeled and diced
3 tblsp butter
120g grated cheddar cheese
1pkt of Mccormick sour cream & chive for mash potato 
1/3 cup milk
Salt/Pepper

Method:
Preheat oven to 180 degrees C.
Heat oil in a saucepan then add onions,leek garlic, carrot & mince meat the panseta
Cook stirring until mince  and panseta has browned
Add thyme, peas, beef stock, salt & pepper

Simmer covered for about 20 minutes or until the carrots are tender
While this is cooking, boil the potatoes, drain & mash with butter, milk, cheese & season to taste
Combine flour & water together to form a paste & add this to the meat mixture, stirring until meat mixture has thickened. {Use extra water if meat becomes too thick}

Spoon mince mixture into an oven proof dish & top with mashed potatoes
Bake uncovered for 30 minutes or until cooked through & mashed potato is golden brown on top