Rhiwbina Living Issue 48

Beef bourguignon
3 tbsp vegetable oil
1½ kg stewing or braising steak, cut into small chunks
2 large onions, chopped
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
2 thyme sprigs or rosemary sprigs
3 tbsp plain flour
750ml bottle red wine
1 beef stock cube
1 tsp caster sugar
2 tbsp tomato purée
100g unsmoked bacon lardons
6 small shallots or baby onions, halved or quartered
300g closed cup mushrooms, halved or quartered
mashed potatoes or crusty bread, to serve
recipes
☐ Turn the slow cooker to low and heat the oil in a large frying pan. Season the meat and fry for 3-4 minutes in
batches until browned all over. Transfer to a plate.
☐ Add the onion, carrot and celery to the pan and fry for 5-10 minutes until soft. Add the herbs and flour and
cook for another 2 minutes. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato
purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the
mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef and simmer on low for 6-8 hrs.
About 35 minutes before serving, fry the bacon, shallots and mushrooms for 5-8 minutes until caramelised and
the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 minutes.
Slow cooker
ultimate curry
1 tbsp vegetable oil
1 large onion peeled and chopped
3 chicken breasts boneless and
skinless, diced
3 cloves garlic, peeled and minced
1 large piece of ginger about the size
of your thumb, peeled and finely
chopped
1 tsp salt
½ tsp ground black pepper
3 tsp hot chilli powder
1 tbsp ground coriander
½ tbsp cumin
1 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
240ml chicken stock
400g tinned chopped tomatoes
2 tbsp tomato purée/paste
2 tsp sugar
400ml can full-fat coconut milk
To Serve:
Rice, chopped coriander and finely
chopped chillies
pepper, chilli powder, ground
coriander, cumin, curry powder,
paprika and cinnamon.
☐ Stir to coat the chicken and cook
for 1-2 minutes.
☐ Add in the stock, tinned
tomatoes, tomato purée, sugar and
coconut milk.
☐ Stir, bring to a gentle bubble
then pour into your slow cooker and
cook for 3-4 hours on high or 5-6
hours on low.
☐ Take the lid off and give
everything a stir (the oils will have
risen to the top, so you can spoon
most of it out, or just stir it back in).
Sprinkle with coriander and serve
with rice.
Cucumber raita
½ cucumber
a pinch of sea salt flakes
1 x 150g pot natural yogurt
1 tbsp finely chopped mint leaves
☐ Peel the cucumber and coarsely
grate it onto a board. Take a handful
and squeeze out the excess juice
over a sink; transfer to a bowl.
Repeat the squeezing process with
the rest.
☐ Season the cucumber with the salt,
and stir in the yogurt and mint. Cover
and keep in the fridge until serving.
☐ Preheat your slow cooker to high.
Heat the oil in a large pan (or the
slow cooker if it has a sear function),
add in the onion and cook on a
medium heat for 5-6 minutes until
softened.
☐ Add the chicken and cook for 3-4
minutes until just sealed.
☐ Add in the garlic, ginger, salt,
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