Source: Ross Dobson – ‘The Healthy Slow Cooker’

Note: Gluten free

Ingredients

750g blade steak

2 tsp ground cumin

2 tsp sweet paprika

1 tsp ground ginger

1 tablespoon corn flour

2 red onions, sliced

1 small sweet potato, peeled and cut into thick rounds

12 dates

2 x 400g cans whole tomatoes, drained

2 tablespoons date syrup (or reasonable substitute 😉)

Handful of coriander leaves

Handful of mint leaves

Method

1. Turn slow cooker on to Low
2. Trim any excess fat from meat and discard. Cut the beef into cubes and put in slow cooker.
3. Add the cumin, ginger, cornflour, plus salt and pepper to taste. Use a wooden spoon or a spatula or your hands to mix all the contents together.
4. Cover mixture with onions, then sweet potato and then dates.
5. In a bowl, combine tomatoes and date syrup. Roughly mash and add to cooker.
6. Cover and cook for 6 hours.
7. Stir gently, transfer to bowls and top with herbs to serve.

INGREDIENTS

• 500g premium beef mince
• 1 tablespoon Cajun seasoning
•  2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons extra virgin olive oil
• 1 red onion, cut into thin wedges
• 1 green capsicum, finely chopped
• 400g can red kidney beans, drained, rinsed
• 2 tablespoons tomato paste
• 2 tablespoons boiling water
• 200g punnet tomato medley, sliced
• 1 avocado, cut into wedges
• 2  tablespoons lime juice, plus lime halves to serve
•  Fresh coriander sprigs, to serve
• 1/3 cup sour cream, to serve
•  8 warmed tortillas, to serve

METHOD

Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Break up mince and spread out onto a large baking tray with sides. Combine seasoning, oregano and cumin in a small bowl. Season with salt and pepper. Sprinkle over mince. Drizzle with 1/2 the oil. Bake for 5 minutes. Stir well, breaking up mince with a wooden spoon.

Step 3

Reduce oven to 200C/180C fan-forced. Top mince with onion and capsicum. Drizzle with remaining oil. Bake for 10 minutes. Stir well. Add beans. Blend tomato paste with boiling water. Pour over mince mixture. Stir well. Bake for 5 minutes or until beans are heated through. Stir well.

Step 4

Top mixture with tomato, avocado and lime juice. Sprinkle with coriander. Serve with lime halves, sour cream and tortillas.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1.5kg (about 9) chicken drumsticks
• 2 red capsicums, deseeded, thickly sliced
• 1 red onion, cut into thick wedges
• 2 garlic cloves, thinly sliced
• 6 sprigs fresh oregano
• 3 fresh or dried bay leaves
• 2 tablespoons fresh lemon juice, plus wedges to serve
• 200g punnet cherry tomatoes
• 100g (3/4 cup) Sicilian olives, pitted
• 125g feta, broken into large pieces

Method

• Step 1
  Preheat oven to 200C/180C fan forced. Pour 1 tablespoon of the oil into a large baking dish and place in the oven for 5 minutes to heat.
• Step 2
  Add the chicken to the baking dish and turn to coat. Arrange the capsicum, onion, garlic, oregano and bay leaves around the chicken. Drizzle with the lemon juice and the remaining oil. Season. Bake for 30 minutes or until the chicken is starting to brown.
• Step 3

  Add the tomatoes and olives to the dish. Bake for a further 15 minutes or until the chicken is golden and tender. Top with feta and serve with lemon wedges.

Source: Taste.com.au

Ingredients

• 2 cups yellow split peas, washed
• 8 cups water
• 1 tablespoon vegetable oil
• 2 teaspoons turmeric
• 2 teaspoons mustard seeds (or mustard powder, Dijon mustard etc)
• 2 teaspoons cumin seeds
• 1 teaspoon dried chilli flakes
• 1/4 cup curry leaves, fresh or dried (or curry powder equivalent)
• 1 1/2 cups coconut milk
• 500g beef mince
• 3 teaspoons mild curry powder
• 2 teaspoons salt
• 1 cup natural yoghurt, to serve (optional)
• 1/2 cup coriander leaves, to serve
• Extra chilli flakes, to serve (optional)
• Naan or roti bread, to serve (optional)

Method

• Step 1
  Place large stockpot or saucepan over high heat, add yellow split peas, water and turmeric and bring to the boil. Allow to cook for 45 minutes, or until liquid has almost evaporated, peas are cooked and the consistency is similar to a thick soup.
• Step 2
  Place small frying pan over low heat, add vegetable oil, mustard seeds, cumin seeds, dried chilli and curry leaves. Slowly cook. Once mustard seeds start to pop and the mixture smells aromatic turn off heat, remove mixture from pan and set aside.
• Step 3
  Place a little more vegetable oil in the same frying pan, place over high heat, add beef mince, curry powder and half the amount of salt and cook for 5 minute or until mince is cooked through. Set aside.
• Step 4
  Once the dahl is of a thick consistency, add coconut milk, spice mixture, salt and stir well. Reheat mince if necessary.
• Step 5
  Ladle dahl into serving bowls, top with mince mixture and serve with coriander and optional, yoghurt, chilli flakes and bread if desired

Source: Australia’s Best Recipes

Ingredients

• 600g seafood marinara mix
• 1 cm piece ginger, peeled, cut into matchsticks
• 4 garlic cloves, crushed
• 1 large (or 2 small) carrot, peeled, cut into matchsticks
• 1 broccoli, broken into florets
• 1 celery stalk, thinly sliced diagonally
• 3 spring onions, cut lengthways and then into 1.5 cm pieces
• 3 tbs peanut oil

Sauce

• 1/2 cup chicken stock (liquid)
• 1/2 cup water
• 2 tbs oyster sauce
• 1 tsp sugar
• 1 tbs soy sauce
• 1 tbs cornflour

Method

1. Mix sauce ingredients together and set aside.
2. Heat wok, then add oil and heat until oil is shimmering.
3. Add 1 clove crushed garlic to the oil and stir-fry for 30 seconds.
4. Add seafood marinara mix to the hot oil and stir-fry for 2-3 minutes until the seafood is almost cooked. Remove from wok.
5. Add a dash more oil if required to the wok and return to heat.
6. Add remaining garlic and ginger to wok and stir-fry for ½ to 1 minute.
7. Add all vegetables, except spring onions, to the wok and stir-fry for approximately 2 minutes until slightly softened.
8. Add seafood marinara back to wok together with spring onions.
9. Stir sauce ingredients to redistribute cornflour and add to wok.
10. Stir-fry briefly to thicken sauce and cook seafood through.
11. Serve with steamed rice.