Recipes from Whole Food Slow Cooked


BEEF AND POTATO RENDANG

Beef Rendang

Full of South-East Asian flavours of lemongrass, tamarind and coconut, this dry Indonesian curry is a real treat. If you can't find galangal, use twice as much ginger.

SERVES: 6
Preparation time: 10 minutes
Cooking time: 7 hours (slow cooker)
1 hour 35 minutes (stovetop)

3 long red chillies, roughly chopped
4 shallots, coarsely chopped
4 garlic cloves, coarsely chopped
4 cm (1½ in) piece galangal, coarsely grated
4 cm (1½ in) piece ginger, coarsely grated
2 teaspoons ground turmeric
2 lemongrass stems, tough outer layers removed, white parts only, bruised
2 tablespoons desiccated coconut
1 tablespoon raw sugar
1 tablespoon tamarind purée
2 teaspoons ground cumin
2 teaspoons ground coriander
4 tablespoons grapeseed oil
1.2 kg (2 lb 12 oz) beef chuck steak, cut into 3 cm (1¼ in) pieces
1 x 400 ml (14 fl oz) tin coconut milk
600 g (1 lb 5 oz) baby potatoes
steamed rice, chilli and coriander (cilantro), to serve


In the slow cooker

Put the chillies, shallots, garlic, galangal, ginger, turmeric, lemongrass, coconut, sugar, tamarind, cumin, coriander and 1 tablespoon of oil in a small food processor and blitz to
a coarse paste.

Heat 2 tablespoons of oil in a large frying pan over medium–high heat. Season the beef with salt, add to the pan and cook for 5 minutes until browned. Add 2 tablespoons of water, stirring to deglaze, then transfer to the slow cooker.

Add the remaining tablespoon of oil to the pan and cook the spice paste, stirring, for 3 minutes until fragrant. Stir in the coconut milk and 125 ml (4 fl oz/½ cup) of water, then transfer to the slow cooker. Add the potatoes and cook on low for 7 hours until the beef and potatoes are tender.

Check the seasoning, then serve with steamed rice, chilli and coriander.

On the stovetop

Put the chillies, shallots, garlic, galangal, ginger, turmeric, lemongrass, coconut, sugar, tamarind, cumin, coriander and 1 tablespoon of the oil in a small food processor and blitz to a coarse paste.

Heat 2 tablespoons of oil in a large, heavy-based saucepan over medium–high heat. Season the beef with salt, add to the pan and cook for 5 minutes until browned. Add 2 tablespoons of water, stirring to deglaze, then remove the meat and set aside.

Add the remaining tablespoon of oil to the pan and cook the spice paste, stirring, for 3 minutes until fragrant, then return the beef to the pan. Stir in the coconut milk and 250 ml (9 fl oz/1 cup) of water. Bring to a simmer, then cover with a lid and reduce the heat to low. Cook for 1 hour, then add the potatoes and cook for a further 20 minutes until tender, adding more water if necessary.


Check the seasoning, then serve with steamed rice, chilli and coriander.  

Download printable recipe (PDF)

 

CARAMEL PORK BELLY

Caramel Pork Belly

If you want to garnish this with crispy Thai basil, briefly fry a handful of the leaves in a little oil until translucent; if you can’t find Thai basil, just scatter some regular basil or coriander (cilantro) leaves over the top instead. Look for rice malt syrup in health food shops.

SERVES 6
Preparation time: 10 minutes
Cooking time: 4¾ hours (slow cooker)
1 hour 50 minutes (stovetop)

1 tablespoon grapeseed or rice bran oil
1.5 kg (3 lb 5 oz) skinless pork belly,
cut into 5 cm (2 in) pieces
3 tablespoons kecap manis
185 ml (6 fl oz/¾ cup) rice malt syrup
1 teaspoon ground white or black pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 garlic cloves, crushed
3 tablespoons fish sauce
4 star anise
250 ml (9 fl oz/1 cup) chicken stock
1 teaspoon cornflour (cornstarch) – only needed for slow cooker
1 small bunch snake beans or a handful of green beans, cut into 5 cm (2 in) lengths
steamed rice, Thai basil and sliced chilli,
to serve

In the slow cooker

Heat the oil in a large frying pan or wok over high heat. Cook the pork for 5 minutes until browned.

Meanwhile, combine the kecap manis, syrup, pepper, ginger, cinnamon, garlic, fish sauce and star anise in a bowl. Pour the mixture into the pan and cook for 3 minutes to glaze the pork. Transfer to the slow cooker.
Combine the chicken stock and cornflour in a bowl until smooth, then add to the slow cooker and stir well. Cook on high for 4 hours.

Skim any fat from the surface, then add the beans and cook for a further 30 minutes.

Serve with steamed rice, Thai basil and chilli.

On the stovetop

Heat the oil in a large frying pan or wok over high heat. Cook the pork for 5 minutes until browned.

Meanwhile, combine the kecap manis, syrup, pepper, ginger, cinnamon, garlic, fish sauce, star anise and stock in a bowl. Pour the mixture into the pan, bring to the boil, then reduce the heat to low. Cover with a lid and cook for 90 minutes until the pork is tender. 

Skim any fat from the surface, then stir in the beans and cook for 10 minutes until tender.

Serve with steamed rice, Thai basil and chilli.

 

Download printable recipe (PDF)

 

ORANGE AND POPPY SEED CAKE

Orange and poppy seed cake

This gluten-free cake was made in a 5.5 litre (192 fl oz/22 cup) slow cooker. If your slow cooker is larger or smaller than this, the cooking time may vary, so keep an eye on your cake for the last hour or so.

SERVES 8
Preparation time: 10 minutes
Cooking time: 3¾ hours (slow cooker)
1¼ hours (oven)

200g (7 oz/2 cups) almond meal
(ground almonds)
120 g (4¼ oz/1 cup) quinoa flour
2½ teaspoons baking powder
4 tablespoons poppy seeds
finely grated zest and juice of 2 oranges –
you need 250 ml (9 fl oz/1 cup) juice
125 ml (4 fl oz/½ cup) light olive oil
130 g (4¾ oz/½ cup) Greek-style yoghurt
185 ml (6 fl oz/¾ cup) honey
1 teaspoon vanilla extract
3 eggs, lightly beaten
Candied oranges and syrup
juice of 1 large orange
4 tablespoons honey
1 large orange, thinly sliced

In the slow cooker
Grease the slow cooker and line with baking paper. Cover the lid of the slow cooker with a clean tea towel, securing the corners around the knob with string or an elastic band – this is to prevent condensation dripping onto the cake as it cooks.

Combine the almond meal, flour, baking powder and poppy seeds in a large bowl.

In another bowl, whisk together the orange zest and juice, oil, yoghurt, honey, vanilla and eggs, then gradually whisk into the almond meal mixture to make a batter.

Pour the cake batter into the slow cooker and cook on low for 3 hours until a skewer inserted into the centre comes out clean.

Turn off the slow cooker but leave the cake in it for another 30 minutes.

For the candied oranges and syrup, put the orange juice and and honey in a small, non-reactive pan. Bring to the boil, then reduce the heat to medium. Add the orange slices and cook for 5 minutes each side until the oranges shrink and caramelise.
Carefully remove the cake and top with the candied oranges and syrup.

In the oven
Preheat the oven to 180°C (350°F/Gas 4) and grease and line a 24 cm (9½ in) cake tin.

Combine the almond meal, flour, baking powder and poppy seeds in a large bowl.

In another bowl, whisk together the orange zest and juice, oil, yoghurt, honey, vanilla and eggs, then gradually whisk into the almond meal mixture to make a batter.

Pour the cake batter into the tin and bake for 55 minutes until a skewer inserted into the centre comes out clean. Cover the cake with foil if it browns too quickly.

For the candied oranges and syrup, put the orange juice and and honey in a small, non-reactive pan. Bring to the boil, then reduce the heat to medium. Add the orange slices and cook for 5 minutes each side until the oranges shrink and caramelise.

Carefully turn out the cake and top with the candied oranges and syrup.  

Download printable recipe (PDF)