Slow cooker beef with shallots, olives and capers

Once again my slow cooker has been pressed into service, as the weather gets colder and warming casseroles become more desirable.  The onions in this are more like a vegetable than a seasoning as they will retain a lot of crunch.  If you want them softer, cut into quarters instead of halves.  This serves four, you can serve it with mash, rice, or even just on its own with a nice crusty bread to wipe up the excess sauce.

Slow cooker beef with shallots, olives and capers

Slow cooker beef with shallots, olives and capers

500g chuck steak, cut into 2cm cubes;

1 cup of red wine;

1/2 cup gluten free plain flour;

1 tin (440g) chopped tomatoes;

4 shallots, peeled and halved;

1 tbs capers;

16 kalamata olives (not pitted);

1 tsp dried oregano;

Salt and pepper to taste.

 

Put the meat, shallots, capers, olives, oregano and salt & pepper into the crock.  Sprinkle the flour over.  Pour the red wine and chopped tomatoes over, and stir well to combine.  Cook on low for 8 hours.

Cherry pudding with salted caramel sauce – gluten free

This is an adaptation of a family favourite, I used some of the leftover chocolate fillings for the sauces – once you heat them in the microwave they become liquid again and of a good pouring consistency.   You can even mix this in the baking bowl (I use a large round oven safe dish) – just make sure the top is clean before you bake it so all the “bits” don’t bake hard.  This serves four.

Cherry pudding with salted caramel sauce

Cherry pudding with salted caramel sauce

 

60 grams butter;

1/2 cup caster sugar;

1 egg, lightly beaten;

1 cup gluten free self raising flour;

1/2 cup milk;

2 cups cherry filling for chocolates;

1 cup salted caramel filling for chocolates, heated to pouring consistency for the pouring sauce.

 

Preheat a fan forced oven to 170 celcius, 190 if not fan forced.

Cream the butter and sugar, add the egg and stir until combined.  Fold in the flour and add the milk.  Mix through the cherry filling and then bake the pudding for approximately 45 minutes – pudding should still be slightly spongy when done.

Heat the salted caramel sauce and pour over.

Cherry pudding with salted caramel sauce

Cherry pudding with salted caramel sauce

Chicken, chorizo and sweet potato bake

This was so easy!  Just cut up some ingredients, throw everything in a dish, and bake!

Chicken, chorizo and sweet potato bake

Chicken, chorizo and sweet potato bake

4 chicken thighs (off the bone);

2 chorizo sausages;

1 sweet potato;

2 tbs oil (preferably a flavoured oil such as a garlic steeped olive oil);

4 sprigs fresh thyme;

Salt and pepper to taste.

 

Preheat a fan forced oven to 180 celcius.  Spread oil in a baking dish big enough to take the ingredients in one layer.  Place the chicken thighs evenly in the dish.  Slice the chorizo into 2cm slices and scatter into dish.  Peel and dice the sweet potato into pieces just slightly bigger than the chorizo, and scatter into dish.  Strip the thyme leaves from the stalks and scatter over the dish.  Sprinkle a little salt and pepper over the dish and bake for approximately 40 minutes.

Chicken pasta with cream cheese sauce (can be gluten free)

This was one of the rare times when I made a pasta with non gf noodles, hubby wasn’t eating with us that night and I had a packet of the ‘regular’ variety in the pantry.  But of course, if you make it with gluten free pasta, there is nothing else in it to worry about.  This is one of those easy meals, you can feed four people comfortably in less than 20 minutes once your water has come to the boil.  You can tone down the garlic if you like, but I like creamy sauces to be garlicky.  Of course, salt the water once it is boiling, as putting the salt in cold water apparently makes it take longer to come to the boil, and we couldn’t have that, could we?

Chicken pasta with cream cheese sauce

Chicken pasta with cream cheese sauce

500g packet dried pasta of your choice;

1/4 barbecued chicken, skinned, deboned and cut into small pieces;

250g block of cream cheese, cut into small cubes;

1 tbs dried garlic granules;

1 tsp dried parsley;

Boiling salted water for the pasta.

 

Cook the pasta, and drain, reserving a cupful of the water.  Place the pasta and reserved water back in the pot and stir, add the chicken, cream cheese, garlic and parsley and stir until the cheese has melted.  That’s it!