Here’s another slow cooker recipe to get you through the winter months. Our family really enjoyed this because the sauce isn’t too spicy, yet it has a definite satay flavour. This satay sauce can be used with your choice of beef or chicken such as drum sticks or diced thigh fillets. Doubling this recipe will almost fill a 5.5L slow cooker and will provide you with extra meals for no extra hassle. After researching my local area, I found that Coles had the best price for chuck steak ($8 per kilo), though I have seen it cheaper on special at various places. Quantities given below serve 6+ people and costs around $12 to make.

• 1kg diced beef (chuck or rump works best)
• 1 large onion, sliced
• 2 carrots, peeled and sliced into half moon shapes
• 1 400g can lite coconut cream
• 1 tab ground cumin
• 1 tsp curry powder
• 1/2 tsp coriander flakes (or fresh if you have it)
• 2 tabs soy sauce
• 2 tabs lime juice (I use squeezie from the fridge)
• 4 cloves garlic, crushed
• 2 tsp ground ginger
• 250 grams good quality peanut butter, (homebrand won’t do in this case!)
• salt and pepper to taste

1. Place beef or chicken in the slow cooker along with the onions, carrots, spices, lime juice, garlic and peanut butter. Mix well to coat the meat in the flavours.
2. Pour coconut cream over the seasoned meat and again, mix well.
3. Cook on low for 8 hours. Check the flavour and season according to taste with salt and pepper. Serve on rice or mashed potato with steamed snow peas, broccoli and capsicum.