A quick hello and another cookbook giveaway !
This time The slow cooker cookbook by Gina Steer (Published by Apple Press).
This book is perfect to inspire you beyond stews and casseroles. As well as advice on cooking with and looking after a slow cooker, she includes a range of soups, starters and recipes for vegetarians, fish, seafood and meat as well as desserts. The general tips are excellent if like us you like to veer away from recipes occasionally and do your own thing.
The recipes vary from solid family favourites to dinner party worthy dishes such as duck pate, monkfish with fennel, fish provencal, lamb with a tapenade crust.
If you already have a slow cooker, here is a recipe from the book to inspire you! (reproduced with permission)
This filling would also be great if used to make enchiladas or tostadas. Make a double batch and freeze half for later.
Preparation Time: 15 minutes
Cooking Time: Cooks on low for 3 to 4 hours
Auto-cook: 4 to 6 hours
- 450 g (1lb) beef mince
- 1 tbsp sunflower oil
- 1 large onion, peeled and chopped fine
- 2–4 garlic cloves, peeled and minced
- 2 celery sticks, trimmed and chopped
- 1–2 tsp hot chili powder, to taste
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground coriander
- 1⁄2 tsp ground cloves
- 1 green pepper, seeded and chopped fine
- 410 g (14 1⁄2 oz) tinned chopped tomatoes
- 200 g (7 oz) tinned red kidney or chickpeas, drained and rinsed
- 100 g (3 1⁄2 oz) pickled chiles, drained and chopped
- 150 ml (5 fl oz) beef stock
- Salt and fresh ground black pepper
- 1 tbsp fresh chopped coriander
- 1 small avocado, peeled, stoned and sliced
- Sour cream, lime wedges and taco shells, to serve
Preheat cooker on high. Heat a large frying pan and fry the beef, stirring frequently to break up any lumps, until seared. Remove from the heat and set aside.
Add the oil to the pan and sauté the onion, garlic and celery for 3 minutes. Add the chili powder and spices and fry for another 2 minutes, stirring frequently. Return the beef to the pan, stir, then add the remaining ingredients except for the chopped coriander and avocado. Bring to the boil, then pour into the cooking pot.
Cover with the lid and cook on low for 3 to 4 hours. If the chili mixture is too wet, remove the lid at the end of the cooking time, turn the heat up to high and cook uncovered for 20 to 30 minutes. Serve sprinkled with the chopped coriander, sliced avocado, lime wedges, sour cream and taco shells.
So why not enter this competition – entry is quick and easy using the rafflecopter widget below.
Giveaway ends July 21st at 11:59 AM GMT. Open to Residents of the UK and Ireland only. Prizes cannot be shipped to PO Boxes. Winner will be selected by Random.org and be notified by email. Winner have 48 hours to respond before a new winner is selected. Please note that Franglais Kitchen is not responsible for sponsors that do not fulfill their prizes. We represent each sponsor with the expectation they will fulfill their prize and in a timely manner. We will contact the sponsor regarding your prize. The sponsor will ship the book to you directly. We will make every effort to assist you obtaining your prize. If there is an issue with a sponsor, please notify us within 30 days for assistance, after that we may be unable to assist you. The product provided for the review was free of charge from the company. The product offered for the giveaway is free of charge. No purchase necessary. Our opinions are our own and were not influenced by any form of compensation. Facebook and Twitter are in no way associated with this giveaway. By providing your information in this form, you are providing your information to us and us alone. We do not share or sell information and will use any information only for the purpose of contacting the winner.