Autumn is finally here, so as the weather is beginning to turn colder here are some delicious autumnal slow cooked recipes to enjoy on cold nights.
Ideal for entertaining or for supper after work, all of these recipes can be made within a slow cooker, like the Crock Pot, which means you can create nutritious family meals which can be left cooking while you are out, ready to be enjoyed when you step through the door.
- Autumnal Chicken with Toasted Walnuts & pomegranate Molasses
- Duck Ragu
- Butternut, Lentil and Chickpea Dhal
Autumnal Chicken with Toasted Walnuts & pomegranate Molasses
Serves 4
Cooking time: 4-5 hours (high) or 5-6 hours (low)
Ingredients
- · 300g walnuts
- · 2 tbsp soft brown sugar
- · 1 tsp ground cinnamon
- · 1 tsp ground turmeric
- · ¼ tsp freshly ground nutmeg
- · ¼ tsp ground allspice
- · pinch salt
- · 8 boneless, skinless chicken thighs
- · 2 tbsp vegetable oil
- · 25g unsalted butter
- · 2 large onions, thinly sliced
- · 1 lemon, juiced
- · 275ml chicken stock
- · 80ml pomegranate molasses
- · 10 peeled cloves of garlic (leave whole)
- · 2 sprigs of rosemary
- · 1 large cinnamon stick
To serve – basmati rice, pomegranate seeds, chopped parsley
Method
- · Toast the walnuts in a large frying pan. Remove and allow to cool. Reserve a large handful (for garnish) then place the remainder into a food processer and grind until a breadcrumb texture is achieved.
- · Mix the sugar, ground cinnamon, turmeric, nutmeg, allspice and salt into a large bowl. Add the chicken and coat evenly.
- · Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and brown the chicken pieces, until golden, then remove.
- · Melt the butter in the same pan on medium heat. Add the onion and sauté until softened. Spoon the onions, blended walnuts, lemon juice, stock and molasses into your Crock-Pot bowl. Add the spiced chicken and any remaining spice mixture.
- · Stir in the garlic cloves and rosemary sprigs. Add the cinnamon stick.
- · Cover and cook on Low for 5-6 hours or High for 4-5 hours.
- · Remove the rosemary sprigs and squash the softened garlic cloves into the sauce.
- · Serve with basmati rice and garnish with pomegranate seeds, chopped parsley and the reserved walnuts.
Duck Ragu
Serves 4
Cooking time: 3-4 hours (high) or 6-7 hours (low)
Ingredients
- · 1 tbsp vegetable oil
- · 4 duck legs, skin on & bone in
- · 2 red onions, diced
- · 1 stick of celery, finely chopped
- · 3 cloves of garlic, finely chopped
- · 1-2 tsp cinnamon (optional & to taste)
- · 250ml red wine
- · 2 x 400g cans of chopped tomatoes
- · 1 heaped tbsp tomato puree
- · 1 tsp sugar
- · 1 chicken stock cube made into 100ml or 1 chicken stock pot
- · 3 sprigs of rosemary, leaves picked & chopped
- · 2 bay leaves
- · 2 tbsp milk
- · 600g pappardelle pasta
To serve – pappardelle pasta, parmesan
Method
- · Heat the oil in a pan or Crock-Pot sauté pot. Add the duck and brown on all sides for around 5 minutes. Remove from the pan/pot and set aside.
- · In the same pan or Crock-Pot sauté pot add the onions and celery. Fry on a medium heat of 5 minutes then add the garlic & cinnamon, if used.
- · Add the wine and sauté on a high heat. Once the alcohol has evaporated add the tomatoes, puree, sugar, stock, herbs and seasoning, stir well, remove from the heat.
- · Add the duck legs and sauce into your Crock-Pot bowl and cook on high for 3-4 hours or low for 6-7 hours.
- · Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. Add the milk and the shredded duck back into the sauce and stir. Season to taste.
- · Cook the pasta as per packet instructions and serve the duck ragu on the pasta with a generous helping of parmesan, and a sprinkling of chopped parsley.
Butternut, Lentil and Chickpea Dhal
Serves 6
Cooking time: 4-5 hours (high) or 5-6 hours (low)
Ingredients
- · 1 tbsp sunflower oil
- · 1 onion, finely chopped
- · 2 garlic cloves, finely chopped
- · 1 heaped tsp ground coriander
- · 2 tsp ground cumin
- · 1 heaped tsp ground turmeric
- · ½ tsp cayenne pepper
- · 400g butternut squash, peeled and cut into 2cm (prepared weight)
- · 2 x 400g tin chopped tomatoes
- · 1.2l chicken stock
- · 300g red lentils, rinsed and drained
- · 400g tin chickpeas, rinsed and drained
- · 100g fresh spinach
To serve – fresh spinach leaves, coriander, warm naan bread, lemon zest
Method
- · Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and sauté the onions until softened. Stir in the garlic and cook for a further minute.
- · Stir in the spices and continue to sauté over a low heat for a further few minutes. Spoon the mixture into the removable stoneware bowl if using a pan.
- · Add the butternut squash, chopped tomatoes, stock and lentils. Stir well.
- · Cover and cook on Low for 5-6 hours or High for 4-5 hours.
- · 30 minutes before the end of the cooking time, stir in the chick peas and adjust the seasoning.
- · Finish by stirring in the fresh spinach leaves and the lemon zest, garnish with the coriander and serve with warm naan bread.