SLOW COOKED – ALYSON GOFTON

Good food cooked with love for the whole family.

Dust off your slow cooker!  This new book from Alyson Gofton will have you running to the kitchen! It’s packed from cover-to-cover with an amazing selection of delicious, hearty meals that will satisfy the hungriest members of your family. From Rich Pinot Chicken with Mushrooms to Moussaka Lamb Braise or Pork Chops in Pizza Sauce, these recipes are winners. Filling soups and satisfying puddings are also featured.

Potato and Roasted Peanut Hot Pot

1 kilogram waxy potatoes, washed

2 tablespoons chopped fresh coriander

1 red capsicum

1 green capsicum

1 1/2 cups blanched peanuts, roasted and finely chopped

2 long green chillies, sliced,

deseeded if wished

1 tablespoon minced ginger

1 teaspoon minced garlic

½ cup korma curry paste

400-millilitre can coconut milk

1 cup water

1 tablespoon grated palm sugar

or brown sugar

1 teaspoon salt

200 grams green beans or

1 small head broccoli

4 hard-boiled eggs, peeled and

quartered

This recipe is based on one of Indonesia’s most well-known dishes gado. It’s a meal prepared from cooked vegetables served with a spicy peanut sauce and it’s delicious. Take the ingredients and cook them slowly into a hearty vegetable dish, packed with plenty of flavour. For an authentic touch, serve piles of krupuk or prawn crackers on the side.

Serves: 6    Preparation time: 30 minutes Cooking time: low 5-6 hours, high 3-4 hours, plus extra 30 minutes

Turn the slow cooker on to low to pre-warm while gathering and the ingredients.

Peel the potatoes if wished and cut into large chunks. Cut the capsicums into large 3cm pieces.

Into the pre-warmed slow cooker put the potato, capsicum, peanuts, chillies, ginger and garlic.

In a jug, stir together the curry paste, coconut milk, water, sugar and salt and pour into the slow cooker. Stir to mix evenly and cover with the lid.

Cook on low for 5-6 hours or on high for 3-4 hours, or until all vegetables are tender.

Top and tail the beans and cut in half or cut the broccoli into florets and stir into the slow cooker. Cover with the lid and cook on high for an additional 30 minutes. Alternatively, blanch the vegetables and add to the slow cooker; there will be no requirement for extra cooking time.

If you prefer a thinner sauce, stir in extra hot water.

Stir in the eggs and coriander and season with extra salt if required. Serve in bowls.

Variations:

* Cut half a cauliflower into florets and add to the hot pot with the beans or broccoli.

* Add 2 peeled and sliced carrots with the potatoes and an additional ½ cup water.

* Place a handful of bean sprouts in the base of every bowl before ladling in the vegetables and sauce.

 

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Judy McAuliffe is a writer, and publisher Essence Mid Canterbury. Her experience in media is extensive and includes approximately 15 years as Creative Director for The Radio Network, writing, and managing the writing of radio advertising, mainly in Invercargill and Greymouth. In the late 1990’s she transferred to Christchurch, moving into an Account Management role with 91ZM. In 2007 she and a business partner set up Essence Mid Canterbury, very quickly adapting her radio-writing skills to print media. Judy became sole owner of Essence Mid Canterbury in June 2014. Judy is a ‘people person’ and has found her niche writing feature stories about the community she lives in and the people who live there. She is also available for freelance writing assignments.