Tag Archives: Cook it Slowly!

Recipe of the Week: Slow Spiced Ox Stew

Slow Spiced Ox Stew

Enjoy time with friends and family by slow cooking….just a few minutes preparation, then relax while it cooks to perfection.

With melt-in-the-mouth texture and gorgeous flavours, this stew is well worth the wait!

Slow Spiced Ox Stew

  • Servings: 8
  • Print

Calories 564 per portion
Fat 38g (17g sat) per portion
Suitable for freezing

Ingredients

  • Rapeseed oil 2 tbsp
  • Salt and freshly ground black pepper
  • Plain flour 2 rounded tbsp
  • Ox cheeks 4 approx. 1.9kg (4lb 4oz)
  • Onions 2, peeled and each cut into 6 wedges
  • Carrots 2 large, peeled and cut into 1cm (½in) thick slices
  • Celery 2 sticks, cut into thick slices
  • Mandarin or satsuma 1, finely grated zest
  • Thyme 4 sprigs
  • Bay leaves 2
  • Star anise 2
  • Pitted dried dates 6, halved
  • Whole plum tomatoes 400g can
  • Beef Stock Pots (or stock cubes) 2
  • Mashed potato and broccoli to serve (optional)

Instructions

  1. Preheat the oven to 150°C/130°fan/Gas 2. Heat 1 tablespoon oil in a large flameproof casserole dish. Season the flour and use to coat the ox cheeks. Brown them in the oil, two at a time, for 2 minutes each side. Remove with a slotted spoon.
  2. Add the remaining oil to the casserole along with the onions, carrots and celery. Stir well, cover and leave over a low heat for 5 minutes, stirring occasionally. Stir in any leftover flour, the mandarin zest, thyme, bay leaves, star anise and dates.
  3. Put the meat back in the casserole, add the tomatoes and Stock Pots (or crumble in the stock cubes) and pour over just enough boiling water to cover the meat. Bring to the boil on the hob then cover and cook in the oven for 4 hours until the meat is tender.
  4. Lift the ox cheeks out of the casserole and set aside, covered. Put the casserole on the hob over a medium heat for 10 minutes or until the sauce is reduced and thickened. Pull the meat into large chunks and put back into the sauce. Take out the bay leaves and thyme sprigs. Season well and serve with mashed potato and broccoli, if you like.
  5. Slow cooker method Prepare as in the method then place in the slow cooker, cover and cook on high for 6 hours. Take the lid off and continue cooking for another hour to reduce the sauce.

Cook’s tips

Ask the butcher to trim the fat off the ox cheeks, or skim the fat off the top of the sauce after cooking but before you reduce it.

The dates and mandarin zest add a subtle fragrance and sweetness to the sauce.

If you prefer, after taking the meat out you can thicken the sauce with cornflour mixed with a little water; bring to the boil before returning the meat to the sauce.

 

Cook it Slowly! cookbook back in stock!

Cook it Slowly!

This recipe is taken from our Cook it Slowly! cookbook, which is packed full of the most amazing slow-cooked recipes.

READ MORE

 

#slowcooked
#bankholiday
#tripletested
#delicious

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Recipe of the Week: Fragrant Turkey with Chickpeas

 

It’s super-healthy and absolutely delicious!

This turkey recipe is so packed with flavour that you won’t even notice that it’s only 353 calories per portion.

I’ve made it three times already this year. And it really is worth the wait!

 

Fragrant Turkey with Chickpeas

 

Fragrant Turkey with Chickpeas

  • Servings: 4
  • Print

Calories 353 per portion
Fat 12g (3g sat) per portion
Suitable for freezing

Ingredients

  • Turkey drumstick approx. 700g (1lb 9oz)
  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Root ginger 4cm (1½in) piece, peeled and finely chopped
  • Ground cumin 1 tsp
  • Ground turmeric 1 tsp
  • Mixed spice 1 tsp
  • Dried crushed chillies ½–1 tsp
  • Chopped tomatoes 400g can
  • Chickpeas 400g can, drained
  • Chicken stock 600ml (1 pint)
  • Raisins or sultanas 50g (2oz)
  • Freshly ground black pepper
  • Carrots 350g (12oz), diced
  • Curly kale 110g (4oz), sliced
  • Rice or couscous to serve (optional)

Instructions

  1. Partially sever the knuckle end of the turkey drumstick by using a large knife and hitting it with a rolling pin or hammer so that the knuckle can be bent round and will fit in a large saucepan. Heat the oil in the pan and brown the turkey for about 5 minutes, turning once or twice. When the drumstick has begun to colour, add the onion and cook for a further 5 minutes.

  2. Add the garlic, ginger, ground spices and chillies and cook for 1 minute more, then mix in the tomatoes, chickpeas, stock and dried fruit. Season with pepper and bring to the boil, stirring the sauce to mix.

  3. Reduce the heat, cover and simmer for 2 hours or until the turkey is almost falling off the bone. Lift the drumstick out of the pan and put onto a plate. Add the carrots to the pan and cook uncovered for 15 minutes until just tender.

  4. Meanwhile, remove the skin, tendons and bone from the turkey, then cut the meat into pieces and return to the pan.

  5. Add the kale and cook for a few minutes until just wilted. Spoon the stew into warmed shallow bowls lined with couscous or rice, if using.

    Slow cooker method

    Follow the method to step 3 and then transfer to the slow cooker. Add the carrots, cover and cook on high for 6-7 hours. Add the kale for the last 15 minutes.

    Cook’s tips

    The ingredients list may look long but the jars of spices keep for ages and root ginger can be chopped and frozen or kept in the salad compartment of the fridge for several weeks.

    If you have runner beans, slice and add with the carrots and cook for about 10 minutes until just tender.

Recipe taken from Cook it Slowly!

 

Cook it Slowly! is now back in stock!

Prepare quickly, cook slowly and savour every mouthful.

Cook it Slowly! cookbookSlowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

Just 20 minutes or so is all it takes to prepare the majority of the recipes, then you can leave them to cook slowly. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Order your copy of the sell-out cookbook now.

Buy

 

 

#slowcook

#tripletested

#healthyeating

#foodtrends

THE cookbook of the year!

Cook it Slowly! cookbook

 

Cook it Slowly! is now back in stock!

Prepare quickly, cook slowly and savour every mouthful.

Cook it Slowly! cookbookSlowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

Just 20 minutes or so is all it takes to prepare the majority of the recipes, then you can leave them to cook slowly. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Order your copy of the sell-out cookbook now.

Buy

 

Would you like to try before you buy?

This turkey recipe is so packed with flavour that you won’t even notice that it’s only 353 calories per portion – perfect for post-Christmas indulgence.

I’ve made it three times already this year. And it really is worth the wait!

 

Fragrant Turkey with Chickpeas

 

Fragrant Turkey with Chickpeas

Serves 4
Preparation 25 minutes
Cooking 2½ hours or 6-7 hours in a slow cooker)
Per portion: 353 Kcal, 12g fat (3g saturated)

Go to recipe…

GO TO RECIPE

 

 

 

 

 

#slowcook

#tripletested

#healthyeating

#foodtrends

Recipe of the Week: Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

This decadent pud can be made in advance, so you can leave it to cook while you enjoy time with loved ones.

Serves 10-12
Preparation 20 minutes
Cooking 45-50 minutes
Per portion: 348 Kcal, 21g fat (13g saturated)
Suitable for vegetarians
Suitable for freezing

 

RECIPE

 

 


 

Cook it Slowly! cookbook

The recipe is from Cook it Slowly! cookbook; our sell-out cookbook, which will be back in stock in January.

Do you want to pre-order a copy?
Click on the link below to send an email and we will be touch as soon as the new copies arrive.

Pre-Order

 

If the above link does not work send an email to:

enquiries@dairydiary.co.uk

with the subject, ‘Pre-order Cook it Slowly! cookbook”

 

#RecipeoftheWeek

#TripleTested

#delicious

#slowcook

National Curry Week! And an AMAZING curry recipe

It’s always exciting when printed books arrive on my desk.

After a year in the planning and production, it’s great to see everything come together in a finished book.

Cook it Slowly! cookbookThis year, however, I was more eager than ever to get my hands on a copy of Cook it Slowly!, our new cookbook.

Having tested many of the recipes myself and
heard so many glowing testaments from other
testers and the photography team I couldn’t
wait to get the book for my own kitchen.

The slowly cooked meals in this fantastic cookbook are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Each recipe has a full colour photograph, straightforward instructions, cook’s tips and nutritional information, but most importantly, it tastes incredible.

And it only costs £8.75! Order Cook it Slowly! from your milkman, through Amazon or via our website.

 

LAMBJ ALFREZI

 

And as it’s National Curry Week I thought I would share this stunning Lamb Jalfrezi with you.

Enjoy! And don’t forget to order the book – it’s a must for every kitchen.

 

Lamb Jalfrezi

 

 

#curryweek

#tripletested

#delicious

 

 

 

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