Category Archives: slow cooker

Oven-baked Bolognese

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This bolognese sauce is my new addiction. My friend Corinne made dinner for the kids and I last week saying “We’re just having bolognese, I’ll bring some over.” But there’s nothing “just” or ho-hum about this bolognese, which is hinted at by its somewhat random ingredients list, and twice cooked methodology. But man, is it worth it. Corinne’s bolognese is hands down the best I’ve ever tasted. I think perhaps she was well aware of our family’s penchant for Weetbix and porridge dinners, especially when dad’s away. But we so appreciated her kindness in sharing with us some of what she and her family were having for dinner that night, which just so happened to be amazingness masquerading as ordinary. To me, this best ever bolognese is called Bacony Kindness Bolognese, and I thank God for my friend and for hers. First published by Delicious Magazine, (photo credit too) this lovely gluten free and freezer friendly recipe costs under $20 to make and easily serves 10.

  • 30g unsalted butter
  • 2 tablespoons olive oil
  • 200g bacon, any kind, finely chopped
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 small carrot, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g each beef and pork mince
  • 2 cups (500ml) milk
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons tomato paste
  • 1 1/2 cups (375ml) dry red wine (I just use a cheap clean skin)
  • 800g canned chopped tomatoes
  • 2 cups (500ml) beef stock (I use powdered, but use a gluten free variety if needed)
  • 2 bay leaves
  • 2 tablespoons chopped basil leaves
  1. Preheat the oven to 160 degrees celcius.
  2. Melt the butter and olive oil in a large flameproof casserole over medium heat. Add the chopped bacon and cook, stirring, for 3-4 minutes until it starts to crisp. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until softened. Add the beef and pork mince and cook for 8-10 minutes, breaking the meat up with a wooden spoon, until browned.
  3. Add the milk and nutmeg and simmer over medium heat for 4-5 minutes until the milk evaporates. Add the tomato paste and stir for 2-3 minutes until combined, then add the wine and allow to simmer for 10 minutes. Add canned tomatoes, stock and herbs. Season with salt and pepper. Cover, then cook in the oven for 2 hours or until thickened and reduced. Skim any fat from the surface, then serve with pasta.
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Chicken Teriyaki Drumsticks with Sticky Sauce

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Plated Chicken Teryaki

roasted chicken teryaki

I’m not quite sure how I came across this easy, slow-cooked winning dinner. It’s been getting a bit of a workout at our place lately, mainly for two reasons: simplicity and affordability. Aside from a couple of steps at the end, to make this dinner, all you really need to do is stick 2kg of chicken drumsticks in the slow cooker turned onto ‘low’, covered with a full bottle of teriyaki marinade, and walk away. And in terms of price, even with steamed Asian veggies and rice, this tasty meal costs only $10 to make for 6 people. A great one for this time of year as life gets busy!

  • 2 kg chicken drumsticks
  • 1 x bottle Masterfoods chicken teriyaki marinade
  • A couple of handfuls of sesame seeds
  • Mixed Asian veggies to serve (I use pak choy, capsicum and broccoli)
  • 2.5 cups jasmine rice
  1. Place chicken in the slow cooker, cover with teriyaki sauce and cook on low for 6-8 hours.
  2. Half and hour before serving, prepare vegetables for steaming and cook rice according to instructions on the packet. Heat oven to 200 degrees.
  3. Carefully remove drumsticks from the slow cooker and place on a baking tray lined with baking paper. Sprinkle each drumstick with sesame seeds and place tray in oven, turning chicken, and sprinkling more seeds after 5 minutes on each side.
  4. Strain the teriyaki liquid from the slow-cooker into a small saucepan and simmer on stove to reduce to a thick sauce. This takes about 20 minutes.
  5. Remove chicken from the oven, which should now have a shiny and sticky coating. Serve on rice with asian veggies and cover each portion with reduced sticky teriyaki sauce. Enjoy!