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Upper Hutt Leader : August 10th 2011
21 UPPER HUTT LEADER, AUGUST 10, 2011 NEWS A BRAND SPANKING NEW PANASONIC 42” 3D TELEVISION UP FOR GRABS EVERY DAY FOR 5 WEEKS! SEE YOUR DOMINION POST FOR YOUR DAILY CHANCE TO WIN 2”” 33DD 4422”” DD TT EEEEEEV EEEEVVVVEE EEEEVVVVEE WIN NCEE TO W Aromas warm up winter ➤ WIN WITH THE LEADER The Upper Hutt Leader has three copies of Simon and Alison Holst’s All-new delicious slow cooker recipes to give away. Send an email with your contact details to email@example.com .nz, or post to Slow Cooker Contest, Upper Hutt Leader, P O Box 40001, Upper Hutt 5140. Slowly does it: Carrot loaf, from a recipe in Simon and Alison Holst’s new All-new delicious slow cooker recipes. It is a treat in foul winter weather to come home in the evening to the delicious aroma of a crockpot meal you put on that morning. Cooking personalities Simon and Dame Alison Holst have just put out their third collection of recipes for the handy kitchen gadget – All-new delicious slow cooker recipes – with their first two, put out in 2005 and 2007, selling 360,000 copies to date. As is standard for the 29 recipe books the pair have worked on together, there are plenty of handy cooking hints at the front. A bonus for family budgets is that cheaper cuts of meat, when cooked in a slow cooker, are often more flavoursome and ten- der than more expensive cuts. Here are some examples of the more than 50 recipes in the new slow cooker guide: Slow Cooked Chicken Laksa ❚ For 6 servings: ❚ 2 Tbsp canola oil ❚ 2 medium onions, quartered and sliced ❚ 2 cloves garlic, chopped ❚ 2 to 3cm root ginger, finely chopped ❚ 1 Tbsp curry powder ❚ 750g skinless boneless chicken thighs, diced ❚ 2 heaped Tbsp peanut butter ❚ 400ml can of light coconut cream ❚ 4 cups chicken stock (or 4 cups hot water plus 1 Tbsp instant chicken stock powder) ❚ 1 medium carrot, sliced ❚ Red pepper, deseeded and sliced ❚ 2 stalks lemongrass, halved ❚ 2 to 3 kaffir lime leaves ❚ 2 Tbsp light soy sauce ❚ 2 Tbsp brown sugar ❚ 1 Tbsp fish sauce ❚ 500g fresh egg noodles ❚ 2 cups green beans, fresh or frozen (thawed first) ❚ Chopped coriander leaves, spring onion or a few bean sprouts to garnish Method: Heat the oil in a large pot (or suitable slow cooker insert) on your conventional stove top. Add the onion, garlic and ginger. Cook, stirring occasionally, until the onion has softened, then stir in the curry powder and cook for one to two minutes longer. Add the diced chicken and stir-fry for a couple of minutes until it loses its pink colour. Transfer the chicken mixture to the slow cooker (or place the insert in the slow cooker). Stir in the peanut butter and coconut cream, then add the remaining ingredients except the noodles and garnishes. Cover, turn to low and cook for six to eight hours or cook on high for three to four hours. At the end of the cooking time, turn the slow cooker to high, add the noodles and beans and cook for 30 minutes. Divide the noodles, vegetables and other goodies into bowls, then ladle in the soup. Scatter over the coriander and other garnishes and serve. Roti bread makes the perfect accompaniment. Total cooking time: Low for eight hours or high for three to four hours. Coffee Braised Beef Rump ❚ Coffee may sound like an unusual ingredient to include with meat, but in fact it just adds a slight smokiness and an extra depth of flavour to the barbecue-style sauce. For 4 to 6 servings: ❚ Cup fine ground espresso coffee ❚ 1 Tbsp sugar ❚ 1 tsp smoked paprika ❚ 1 tsp garlic salt ❚ 1 tsp each ground cumin, coriander and black pepper ❚ 1 to 1.5kg beef rump ❚ 2 Tbsp olive or canola oil ❚ 1 medium onion, diced ❚ 1 Tbsp plain flour ❚ 1 cup strong coffee ❚ Cup tomato sauce ❚ Cup brown sugar ❚ Cup worcestershire sauce ❚ 2 Tbsp balsamic vinegar Method: Mix together 2 tablespoons of the ground coffee with the sugar, paprika, garlic salt and spices in a small bowl, then rub the mixture over the beef. Wrap in cling film, then leave to stand for at least one hour (or overnight). Heat half the oil in a large frypan (or suitable slow cooker insert) over a medium-high heat. Add the spice-coated beef and brown it well on all sides (about 3 minutes per side). Remove the beef and set aside. Add the remaining oil to the pan (or slow cooker insert), then cook the diced onion for about five minutes, stirring occasionally, until the onion is soft. Stir in flour and cook for about one minute longer, then add the remaining ingredients and stir to combine. Coat the inside of the bowl of a medium-to- large slow cooker with non-stick spray. Place the beef in the slow cooker, then pour in the sauce (or place the insert into the slow cooker, then add the browned beef). Cover, then turn to low and cook for eight to ten hours. About half an hour or an hour before you want to serve, remove the beef from the slow cooker and set it aside (covering it with foil to keep it warm). Turn the slow cooker to high and leave the sauce to simmer, uncovered, for 30 minutes to thicken. If desired, stir in one to two teaspoons of cornflour mixed to a paste with one to two tablespoons of cold water. Carefully slice the beef and arrange on a serving platter or plates and pour the thickened sauce over. Alternatively, add the sliced beef back to the sauce in the slow cooker. Serve with mashed potatoes and lightly cooked vegetables or coleslaw for a delicious meal. Total cooking time: Low for eight to 10 hours Carrot Loaf ❚ We are always surprised to see what good results we get from a sweet loaf baked in a slow cooker. The texture is excellent and we find it tastes just as good three to four days after cooking. We make this loaf in an 11-centimetre by 22cm, five-cup capacity metal loaf tin. This size tin fits nicely in our large slow cooker. For a five-cup loaf: ❚ Cup sugar ❚ Cup milk ❚ Cup canola oil ❚ 2 large eggs ❚1tspsalt ❚ 1 cup grated raw carrot ❚ 1 cup plain flour ❚ 2 tsp cinnamon ❚ 1 tsp baking powder ❚ 1 tsp baking soda Method: Measure the first five ingredients into a large bowl and beat with an egg beater until thoroughly blended. Mix the carrot through the beaten mixture. Sift the remaining ingredients into the bowl and use a flexible stirrer to mix everything together. Coat the inside of the loaf tin with non-stick spray or line the bottom and long sides of the tin with a strip of baking paper. Spoon the mixture into the loaf tin, levelling off the top. Stand the uncovered loaf in the slow cooker. Put on the lid and cook on high for one hour or until a skewer inserted into the middle comes out clean. Remove the loaf in its tin from the slow cooker and leave to stand for about 10 minutes. When ready to turn out, run a knife between the loaf in the unlined tin, then carefully unmould it. Allow to cool, then store any leftovers in a plastic bag in the fridge. Total cooking time: High for one to two hours.
August 3rd 2011
August 17th 2011