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Sausage and Pepper Casserole – Slow Cooker Recipe

By Chris Bennett | 31.03.2011 | Posted in Kitchen, Recipes

A big thanks to Jan Bennett who is responsible for the ‘Glug of Oil’ blog, Jan recently sent ‘Home of the House Proud’ a recipe for a Sausage and Pepper Casserole – we’ve tried this recipe here at Morphy HQ and it’s scrumptious, you really should give it a go…

Sausage and Pepper Casserole

To serve: Up to 4 adults and 2 Children

Ingredients

2x Large onions – peeled and sliced

2x Fat cloves of garlic – peeled and finely chopped

2x Celery stalks – washed and sliced

2x Red bell peppers – stalk and seeds removed and cut into chunks

1x Green bell pepper – stalk and seeds removed and cut into chunks

12x Good quality thick Cumberland sausages

1x Tablespoon of tomato puree

2x 400g tins of good quality tomatoes

1x tablespoon of smoked paprika

300ml Chicken stock made from a Knorr stock cube

Salt and black pepper to season

A little olive oil

Method

Get yourself a nice big frying pan and heat up the oil

Add the onions, garlic and celery and cook over a low/medium heat for about 10 minutes

Now add in the peppers and cook until the onions are nice and soft but not coloured

Stir in the tomato puree and cook for a minute over a low heat

Give it all a good stir and throw in the paprika, both tins of tomatoes including the juice and just 200ml of the stock

Stir it again and bring to the boil. Now tip everything into your slow cooker.

Wipe the frying pan out and brown the sausages. Remember they’ll have plenty of time to cook once in the slow cooker – all you’re doing is browning them nicely.

Once they’re nicely browned, pop them into the slow cooker

Cook on a low heat for seven hours. Before serving, have a taste and adjust the seasoning with a little salt if need and some black pepper. (Add the other 100ml of stock if you need to)

Serve with mashed potato. You can of course freeze in portions once it’s gone cold

If you’ve got a delicious recipe that you’d like us to feature on Home of the House Proud, we’d love to hear from you, please submit it here!

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Spicy Sausage Stew – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 18.03.2011 | Posted in Recipes, £4 Slow Cooker Challenge

Here at ‘Home of the House Proud’, we’ve been contacted by Anna Aird from Caterbury in Kent. Anna’s got a delicious slow cooker recipe that she’d like to share with visitors to the blog. What’s more, the recipe costs less than £4 making it ideal for our ‘£4 Slow Cooker Challenge’. Check out the recipe below – a scrumptious Spicy Sausage Stew!

We all love this recipe in our family (probably something to do with our passion for spicy food!). We sometimes vary the vegetables, but courgettes are one of my favourites, so that’s what I have used this time!

Spicy Sausage Stew

Ingredients

8x Butchers’ Choice Pork Sausages (Tesco) £0.98

3x Kent Jacket Potatoes (Pack of 4)                  £0.79

1x Market Value Onion (Tesco)                         £0.27

2 xCourgettes (loose from Tesco)                   £1.13

1 or 2 tsps chilli powder (according to taste)

½ pint vegetable stock

Total cost of recipe = £3.17

Method

Peel and slice the potatoes and place in the bottom of the slow cooker

Chop each sausage into 3 pieces and mix with the chilli powder

Chop the courgettes and onion

Put courgettes, onion and sausages on top of the potatoes and add the vegetable stock

Cook on high for 5 hours

If you regularly use a slow cooker or think slow cooking sounds right up your street, we’ve got a tasty treat for you with our ‘£4 Slow Cooker Challenge’. You could win £200 worth of Morphy Richards items in our monthly draw. To find out more information about the challenge, click here.

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Beef Carbonnade – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 17.03.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

A number of weeks ago, Cheryl who is responsible for the ‘Madhouse Family Reviews’ blog reviewed our Flavour Savour. Ever since receiving the product, she’s been cooking her family wholesome, hearty food. Cheryl has even had a couple of goes at our ‘£4 Slow Cooker Challenge’. We’re delighted to bring you one of her £4 recipes today, a tasty Beef Carbonnade.

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Chilli Con Carne – Slow Cooker Recipe

By Chris Bennett | 01.03.2011 | Posted in Kitchen, Recipes

Whilst talking to our Twitter followers this afternoon, we struck up a conversation with the lovely Dawn (@The_Moiderer). Dawn is also responsible for the blog: The Moiderer and is a big fan of slow cooking, in fact, she’s so much of a fan that she has a whole section of her blog dedicated to it (and what’s more, she uses a Morphy Richards Slow Cooker!).

Dawn has very kindly allowed us to share her most popular slow cooker recipe with ‘Home of the House Proud’ visitors. The recipe is for a delicious Chilli Con Carne – it’s Dawn’s second most viewed blog post since she started blogging, it must be good!

Chilli Con Carne - For Illustration Purposes only, not actual recipe

Ingredients

Minced beef (amount to suit family size!)

1x Tin of chopped tomatoes

1x Large onion

1x Pepper (any colour but green works best)

1x Large tin of kidney beans

1x Sachet of Schwartz chilli mix

Balsamic vinegar

Ketchup

Worceseter Sauce

Salt

Method

1. Chop the onion and pepper. Fry off in a small amount of olive oil until onions have browned. Throw into the slow cooker

2. Brown off the mince and drain the fat.

3. Add the following to the browned mince in the pan and stir:

1/3 of the sachet of chilli mix. This gives it the flavour but very little heat. If you like it hot add more.

2 generous splashes of balsamic

1 generous splash of worcester sauce

3 very generous squirts of ketchup

salt to your taste

4. Throw the stirred in mixture into the slow cooker.

5. Add the tin of kidney beans to the slow cooker.

6. Add the tin of tomatoes to the slow cooker.

7. Stir it all in together.

8. Cook it on the highest setting for 2 hours.

9. Turn it down to medium and cook for as long as you want. Stir every hour or so for best results

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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Pea and Ham Soup – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 28.02.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

A big thanks to Sarah Allcoat from Kinross for sending us her favourite slow cooker recipe for Pea and Ham Soup, what’s more, all of the ingredients cost less than £4!

This is one of my much used recipes, filling, warming and easy for any day especially if you’re getting in late from work or been out all day walking in the hills. Served with a big chunk of seeded wholemeal it makes a perfect meal that takes possibly minutes to prepare in the morning and is ready to eat when you get home. It also is almost better re-heated the next day so no waste at all!

Pea and Ham Soup

Ingredients

1x Ham Hock, soaked overnight in cold water (£1.99)

2x Potatoes peeled & cubed (30p)

1x Onion chopped finely(23p)

3x Carrots peeled & cubed (30p)

1x tbsp cumin seeds ( 20p)

3x Pints of water

1x tbsp of finely chopped parsley

2x Bay leaves

350g Yellow split peas, soaked overnight and rinsed (60p)

Pepper to season

Total cost of recipe = £3.62

Method

All you need to do is chop the onion, carrots, parsley & potatoes and pop in the slow cooker with the other ingredients and cook on low for between 8-10 hours ( or 4-6 on high if you’re up late or about all day!!). Just before serving, remove the ham hock and bay leaves and take the meat off the bone and return to the soup. I often finish with a sprinkle of fresh parsley to serve and to add fresh colour and serve with chunky artisan bread (or GF bread since the recipe is totally suitable for a gluten free/ wheat free diet).

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Kashmiri Butter Chicken – Slow Cooker Recipe

By Chris Bennett | 18.02.2011 | Posted in Kitchen, Recipes

Today’s featured slow cooker recipe on ‘Home of the House Proud’ is for delicious Kashmiri Butter Chicken. This mild, delicately fragrant curry has a rich creamy sauce that is sure to please all your guests, no matter what their preferences. Serve it with plain boiled rice or warm naan bread. Check out the recipe below:

Kashmiri Butter Chicken

Serves: 4
Preparation time: 30 minutes
Cooking time: 5–7 hours
Cooking temperature: low
Slow cooker size: standard

Ingredients

2x Onions, quartered

3x Garlic cloves

4 cm (1½ inch) fresh root ginger, peeled

1x Large red chilli, halved, seeds discarded

8x Boneless, skinless chicken thighs

1x tablespoon sunflower oil

25 g (1 oz) butter

1x teaspoon cumin seeds, crushed

1x teaspoon fennel seeds, crushed

4x cardamom pods, crushed

1x teaspoon paprika

1x teaspoon ground turmeric

¼ teaspoon ground cinnamon

300 ml (1/2 pint) chicken stock

1x tablespoon light muscovado sugar

2x tablespoons tomato purée

5x tablespoons double cream

Salt

To garnish

2x tablespoons flaked almonds, toasted

Sprigs of coriander

Method

Blend the onions, garlic, ginger and chilli in a food processor or liquidizer or chop finely.
Cut each chicken thigh into 4 pieces. Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added. Cook over a high heat until evenly browned. Lift the chicken pieces out of the pan with a slotted spoon and transfer to a plate.
Add the butter to the frying pan and when it has melted add the onion paste. Cook over a more moderate heat until it is just beginning to colour. Stir in the crushed seeds, cardamom seeds and pods and ground spices. Cook for 1 minute, then mix in the stock, sugar, tomato purée and salt. Bring to the boil, stirring.
Transfer the chicken to the slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid. Cover and cook on low for 5–7 hours.
Stir in the cream and serve garnished with toasted flaked almonds and sprigs of coriander.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

If you’re looking for a new slow cooker, why not check out the Morphy Richards Flavour Savour! Flavour Savour has 3 in 1 cooking functions, meaning you can seal, fast stew and slow cook in one product. The pan heats to around 200 degrees giving you the sealing functionality. After sealing, various foods including succulent chicken, tender beef and pork can be stew cooked taking approximately 11/2 hours. Alternatively you can slow cook your food allowing flavours to infuse for between 4 – 10 hours.

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Three Vegetable Soup – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 07.02.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

Our latest ‘£4 Slow Cooker Challenge’ entry comes from Beth Fenn who’s sent us a recipe for a delicious three vegetable soup. It only cost Beth £3.41 to cook and serves up to four people – that’s what we call good value here at ‘Home of the House Proud’.

Three Vegetable Soup

Ingredients

3x Potatoes, chopped (50p for a pack of 4)

400g Chopped carrots (64p)

250g Chopped leeks (£1)

1.2L Chicken stock (store cupboard)

1/2 tsp sugar (store cupboard)

1/2 tsp grated nutmeg (store cupboard)

Salt and pepper (store cupboard)

3x bsp double cream (60p for a tub)

4x Crusty rolls (67p)

TOTAL £3.41 including crusty rolls (used Asda prices). This recipe serves 4.

Method

After preparing the ingredients (as per the list above), add the potatoes, carrots, leeks, stock, salt and pepper into the slow cooker.
Turn on the slow cooker and allow to cook for eight hours in total (or until veg is tender).
Pour the mixture from the slow cooker into a blender. Add the nutmeg and sugar and blend to the required consistency. Season to taste.
Pour into pre-warmed bowls and garnish with a swirl of double cream.
Serve with the crusty rolls.

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Slow-Roasted Duck with Sage, Ginger & Rhubarb Homemade Sauce – Slow Cooker Recipe

By Chris Bennett | 04.02.2011 | Posted in Kitchen, Recipes

Everyone at Morphy Richards and ‘Home of the House Proud’ would like to thank Barbara Scott for sending us her favourite slow cooker recipe through our ‘Recipe Upload’ function and providing everyone with a great recipe to try this weekend – a delicious dish of Slow-roasted Duck with Sage, Ginger & Rhubarb Homemade Sauce. Here’s Barbara’s recipe:

Slow Roasted Duck - For illustration purposes only, not image of actual recipe

Ingredients

1 x 1.5kg/31/2lb duck

Salt & freshly ground black pepper

115g/4oz fresh ginger

1x long stick of baby rhubarb

1x handful of fresh sage, roughly chopped

1/2 bulb of garlic, cloves removed & chopped in half

1x red onion, finely sliced

1x wine glass Marsala or Vin Santo

142ml/1/4 pint vegetable, chicken or duck stock Olive oil

Method

Season your duck generously inside & out. Coarsely grate half your ginger & rhubarb. Mix this in a bowl with half of your sage & all the garlic & onion, & stuff inside the cavity of your duck.
Place it on a rack (some slow cookers come with a rack, if not, use a small wire baking rack).
Cook on high for three to four hours, until the skin goes really crispy & tender, & the leg bones can be easily loosened. During this cooking time, you’ll need to check the fat level and if the fat is above the bottom of the duck, ladle it off into a bowl. You can keep it for roasting.
Once cooked, allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat. Pull out all the stuffing & any juices from the inside of the duck into a non-stick frying pan. Heat the pan on a low heat, add your Marsala (this may flame so mind your eyebrows!) Add your stock & reduce to a good taste & consistency. Pass through a coarse sieve.
With a knife you can easily remove the breast from the duck &, using your hands, remove the thighs. Divide on to plates.
To finish off, finely slice the remaining ginger & fry off in a little hot oil in the pan. As it begins to colour, add the rest of your rhubarb, finely sliced, & finish with the rest of the sage until crisp. Sprinkle this over the duck & drizzle with your tasty sauce.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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Beef Stew – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 04.02.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

A big thanks goes to Carla Morris from Lichfield for entering ‘Home of the House Proud’s’ ‘£4 Slow Cooker Challenge’. Carla’s £4 dish is a sumptuous beef stew:

Beef Stew

Ingredients

Diced stewing beef £1.98

1x onion – chopped £0.20p

3x Carrots – chopped £0.25

1x Swede - chopped £0.25p

2x Parsnips – chopped £0.50p

Potatoes (small bag) £0.78p

Water

Stock

Seasoning

Method

Season the beef and prepare all of the vegetables (apart from the potatoes) and stock.
All ingredients should be placed into the slow cooker and cooked for five hours.

Go off to work / shopping / housework / feet up… and that is the beauty of this dish, it such an easy meal to prepare in such a busy household, yet as my instructions show, you hardly need to do a thing.

You will come home to a house filled with such aroma – that hearty home smell that Mums house used to have.

Prepare potatoes, peel and chop, pop into a saucepan for 45 minutes until ready to mash and serve on the side of your gorgeous beef stew. If you have any horseradish sauce left over in the cupboard then add a spoonful to the potatoes as you are mashing them to give them that extra zing – if not don’t worry as we are up to our £4.00!

No Comments | Make a comment | Tags: Beef Stew, Beef Stew Slow Cooker, Beef Stew Slow Cooking, Flavour Savour, Morphy Richards Flavour Savour, Morphy Richards Recipe, Morphy Richards Slow Cooker Challenge, Morphy Richards Slow Cooking Recipe, Slow Cooker, Slow Cooker Challenge, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe, £4 Slow Cooker Challenge

Baked Vanilla Cheesecake – Slow Cooker Recipe

By Chris Bennett | 03.02.2011 | Posted in Kitchen, Recipes

We’ve got a right treat for you this afternoon on ‘Home of the House Proud’, a slow cooker recipe for a delightful Baked Vanilla Cheesecake – we bet you didn’t know that you could use your slow cooker to make cheesecake?

We’ve detailed the recipe below; we’d love it if you’d try it out and let us know how it turns out. You can get in touch with us here.

Baked Vanilla Cheesecake

Serves: 6
Preparation time: 45 minutes, plus overnight chilling
Cooking time: 3 hours
Cooking temperature: high
Slow cooker size: large or extra large

Ingredients

Base

50 g (2 oz) butter, at room temperature

50 g (2 oz) caster sugar

50 g (2 oz) self-raising flour

1 egg

Cheesecake

300 g (10 oz) full-fat cream cheese

200 ml (7 fl oz) full-fat crème fraîche

50 g (2 oz) caster sugar

3 eggs, beaten

1 teaspoon vanilla essence

Icing sugar, to decorate

Mixed berry fruits, to serve

Method

Preheat the slow cooker if necessary – see manufacturer’s instructions. Line the base and sides of an 18 cm (7 inch) diameter, deep round cake tin with non-stick baking paper – do not use a loose-bottomed tin. Put all the ingredients for the base in a mixing bowl or food processor and beat together until smooth. Spoon into the prepared cake tin, smooth with a knife then cover the top of the tin loosely with foil.
Stand the cake tin on an upturned individual tart tin, saucer or biscuit cutter in the slow cooker pot. Pour boiling water into the pot to come halfway up the sides of the cake tin then add the lid and cook on high for 1 hour.
Meanwhile, make the cheesecake: put the cream cheese, crème fraîche and sugar in a bowl. Gradually mix in the eggs until smooth then stir in the vanilla essence.
Carefully lift the cake tin out of the slow cooker pot using oven gloves. Carefully remove the foil – the sponge layer should be dry and can be pressed with a fingertip. Pour the cheesecake mixture into the tin on top of the cooked sponge, cover again loosely with foil and return to the slow cooker pot. Replace the lid and cook on high for 2 hours until the cheesecake can be touched lightly with fingertips.
Switch off the slow cooker, remove the foil and leave the cheesecake to cool, still in the hot water. Don’t be alarmed to see that the cheesecake will sink on cooling – this is normal. When the water is barely warm, lift out the tin out, transfer to the refrigerator and chill overnight to achieve the characteristic baked cheesecake texture.
Carefully remove the cheesecake from the cake tin, peel off the lining paper and place on a serving plate. Dust liberally with icing sugar and serve with mixed berry fruits.

Cooks Tip

Before you begin, check that the cake tin you intend to use fits comfortably into your slow cooker pot. Do not use a loose-bottomed cake tin or the water will seep into the cheesecake during cooking – if the seal on the cake tin is not watertight, stand it in a large dish or sandwich tin.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

No Comments | Make a comment | Tags: Baked Vanilla Cheesecake, Cheesecake, Flavour Savour, Morphy Richards, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking Recipe, Slow Cook Cheesecake Recipe, Slow Cook Desserts, Slow Cooker, Slow Cooker Cheesecake Recipe, Slow Cooker Dessert, Slow Cooker Recipe, Slow Cooking Recipe

Creamy Chunky Chicken – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 31.01.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

We’re delighted to announce that we’ve received our first entry to the ‘£4 Slow Cooker Challenge’. The entry comes from Janice Channer from Abertillery and it’s for a tasty dish of Creamy Chunky Chicken. Here’s Janice’s Recipe:

Creamy Chunky Chicken

Ingredients

Small value roasted chicken – £3
Handful of peas – 20p
1x Large onion – 20p
1x Stock cube
Dash of olive oil
Sprinkle of herbs (I use chives)
1x Pot of single cream – 60p

Total cost is indeed £4.00

Method

Chop onion and fry lightly in olive oil (you can do this in Morphy Richard’s Flavour Savour if you have one).
Add pint of stock, peas, and the chicken (removed from bones).
Simmer gently on the stove for five minutes and then add the pot of cream.
Transfer all ingredients to the slow cooker and cook for approximately 3 hours.

My family loves this dish served with boiled rice, but you could have it with mash, new potatoes, veggies, jacket spuds whatever you prefer really!

No Comments | Make a comment | Tags: Chicken Slow Cooker, Creamy Chunky Chicken, Flavour Savour, Morphy Richards Competition, Morphy Richards Flavour Savour, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking Recipe, Slow Cooker, Slow Cooker Recipe, Slow Cooking Recipe, £4Slow Cooker Challenge

Salmon Chowder with Lime & Chilli Butter – Slow Cooker Recipe

By Chris Bennett | 24.01.2011 | Posted in Kitchen, Recipes

It’s Monday, it’s nearly the end of the month, and here at ‘Home of the House Proud’, we’re sure that you’re wondering what to cook for tea. We’ve a suggestion for you, what about this delicious Salmon Chowder with Lime & Chilli Butter.

Salmon Chowder with Lime & Chilli Butter

This chunky soup is served topped with a tangy lime and chilli butter. Cod, haddock or a mixture of plain and smoked fish can be used instead of salmon if preferred.

Serves: 6
Preparation time: 30 minutes
Cooking time: 3 hours 10 minutes–3 hours 40 minutes
Cooking temperature: low
Slow cooker size: standard

Ingredients

1 tablespoon sunflower oil
1 large onion, roughly chopped
2 potatoes, about 300 g (10 oz), finely diced
1 fennel bulb
750 ml (1¼ pints) fish stock
300 ml (½ pint) milk
300 g (10 oz) salmon fillet, skinned and cut into 2 pieces
150 ml (¼ pint) single cream
small bunch of parsley or chives, roughly chopped
salt and pepper
crusty bread, to serve

Lime and chilli butter

½ –1 large mild red chilli, halved, deseeded and finely chopped
75 g (3 oz) butter, at room temperature
grated rind and juice of 1 lime
pepper

Method

Preheat the slow cooker if necessary – see manufacturer’s instructions. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes until softened but not browned.Add the potatoes and cook for 3 minutes.
Meanwhile, cut the green feathery tops off the fennel and reserve. Cut the vegetable in half, cut away the core then finely chop. Add the chopped fennel, stock and salt and pepper to the frying pan and bring to the boil.
Transfer the mixture to the slow cooker pot. Cover with the lid and cook on low for 2½ –3 hours until the potato is tender. Meanwhile, make the lime and chilli butter: beat the chopped chilli into the butter with the lime rind and a little pepper. Gradually mix in the lime juice then chill well.
Stir the milk into the chowder then add the salmon pieces. Replace the lid and cook for 30 minutes until the salmon flakes easily when pressed with a knife. Lift it out with a slotted spoon, put on a plate and flake into chunky pieces using a knife and fork, carefully removing any bones. Return the salmon to the soup with the cream, green fennel tops and herbs. Taste and adjust the seasoning. Cook for 10 minutes more.
Ladle the chowder into individual bowls and top with spoonfuls of the lime and chilli butter.

Cooks Tip

Always wash your hands well after handling chillies as they can make your eyes sting if you touch them without thinking.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!