2 carrots
1 onion
½ capsicum
750 g lean diced beef
½ cup sliced mushrooms (optional)
¼ cup red wine
2 tablespoons tomato sauce (ketchup)
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
3 teaspoons chutney 1 teaspoon salt
3 teaspoons cornflour (optional)
Peel and slice the carrots. Peel and dice the onion. Remove the seeds and membrane from the capsicum and dice. Place in the slow cooker with the beef, mushrooms, if using, wine, sauces, chutney, salt and ½ cup of water.
Place lid on cooker and cook for 4 hours on High or 6 hours on Low.
If necessary, mix cornflour with ¼ cup of cold water to a paste and use a little or all of it to thicken the dish.
Serves 4—6
1 small onion
1 carrot
1 small parsnip
1.5 kg piece lean topside, all outer fat removed
1 teaspoon dried mixed herbs
½ cup red wine
½ cup tomato sauce
3 teaspoons cornflour
Peel and finely chop the onion. Peel and slice the carrot and parsnip.
Place the meat in the slow cooker, add the vegetables and top with the herbs, ¼ cup of water, the red wine and tomato sauce (in this order).
Place lid on cooker and cook for 4 hours on High or 8 hours on Low or until tender.
Remove the meat and vegetables from the cooker. Mix the cornflour with ¼ cup of cold water to a paste and use a little of it to thicken the gravy. Add salt and pepper to taste.
2 onions
600 g mushrooms
1 kg lean diced beef (chuck or blade is ideal)
1 tablespoon lemon juice
1 teaspoon salt
1 tablespoon cornflour (optional)
Peel and dice the onions. Wipe and slice the mushrooms. Add to the slow cooker with the beef, lemon juice, salt and 2 cups of water.
Place lid on cooker and cook for 4 hours on High or 8 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the mixture.
Add salt and pepper to taste.
Note: This dish also makes an excellent filling for pies.
2 onions
1 clove garlic
1 cup stout
750 g lean diced beef
1½ teaspoons salt
3 teaspoons cornflour (optional)
Peel and chop the onions. Peel and crush the garlic. Place in the slow cooker with the stout, beef and salt. Stir to combine.
Place lid on cooker and cook for 5–6 hours on High.
If necessary, mix the cornflour with ¼ cup of cold water to a paste and use a little or all of it to thicken the dish. Add salt and pepper to taste.
Note: This tasty mixture also makes a wonderful filling for a pie.
1.5 kg lean stewing beef, such as chuck or blade
150 g lean rindless bacon
12 small onions
125 g mushrooms
1 teaspoon salt
1 teaspoon stock powder
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
1 cup red wine
2 teaspoons tomato sauce (ketchup)
2 teaspoons Worcestershire sauce
1 tablespoon cornflour (optional)
Cut all visible fat from the beef and cut into 1.25 cm dice. Dice the bacon and peel the onions. Place all in the slow cooker and stir to combine. Wipe and slice the mushrooms and place on top.
Mix together the salt, stock powder, thyme, marjoram, red wine, tomato sauce and Worcestershire sauce and pour over contents of cooker.
Place lid on cooker and cook for 4–5 hours on High or 8–9 hours on Low.
1 kg blade steak (or similar)
2 onions
2 cloves garlic
350 g mushrooms
3 large tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 tablespoon cornflour (optional)
⅓ cup sour cream
hot buttered noodles, to serve
Remove any visible fat from the steak and cut into 5 cm x 8 mm strips. Peel and dice the onions. Peel and crush the garlic. Wipe and slice the mushrooms.
Place the onion and garlic in the base of the slow cooker, top with the meat, then the mushroom.
Mix together the tomato paste, Worcestershire sauce, salt and 1 cup of water and pour into the cooker.
Place lid on cooker and cook for 5 hours on High or 8 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and stir in a little or all of it to thicken the dish. Allow to cook for 5 minutes more, then mix in the sour cream. Add salt and pepper to taste. Serve with hot buttered noodles.
1 onion 1 carrot 1 stalk celery
1.5 kg piece corned silverside
1 teaspoon mixed spice
8 cloves
10 peppercorns
2 tablespoons brown sugar
2 tablespoons vinegar
Peel and chop the onion. Peel the carrot and cut into chunks. Slice the celery. Place the silverside, vegetables, mixed spice, cloves, peppercorns, brown sugar and vinegar in the slow cooker.
Add enough water to come two-thirds up the silverside.
Place lid on cooker and cook for 4–5 hours on High or 8–9 hours on Low.
3 carrots
1 onion
1 red capsicum
600 g diced beef
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons chutney
½ cup brown sugar
½ cup cider vinegar
4 pineapple rings, diced, or 250 g canned pineapple pieces
½ cup pineapple juice
1 teaspoon salt
3 teaspoons cornflour
Peel and slice the carrots. Peel and dice the onion. Remove the stalk, seeds and membrane from the capsicum and chop into 2.5 cm pieces. Place in the slow cooker with ½ cup of water and the remaining ingredients, except the cornflour.
Place lid on cooker and cook for 4–5 hours on High or 8–9 hours on Low.
1 large red capsicum
1 kg blade steak
1 tablespoon grated green ginger root
½ tablespoon crushed garlic
2 tablespoons tomato sauce (ketchup)
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons cider vinegar
1 tablespoon sherry
1½ teaspoons salt
1 tablespoon cornflour (optional)
steamed rice, to serve
Remove stalk, seeds and membrane from capsicum and cut into strips. Remove any visible fat from the steak and cut into strips. Place in the cooker. Add remaining ingredients, except the cornflour. Stir to combine.
Place lid on cooker and cook for 4 hours on High or 7–8 hours on Low.
1 kg gravy beef or similar
⅓ cup tomato sauce (ketchup)
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons seeded mustard
2 teaspoons lemon juice
2 teaspoons sherry
1½ teaspoons salt
3 teaspoons cornflour
mashed potato and seasonal vegetables, to serve
Remove all visible fat from the beef and cut into approximately 7 cm x 4 cm pieces.
Mix together the tomato sauce, vinegar, Worcestershire sauce, brown sugar, mustard, lemon juice, sherry and salt. Pour 3 tablespoons of the mixture over the base of the slow cooker and place the beef on top. Pour the remaining liquid over the beef.
Place lid on cooker and cook for 4–5 hours on High or 8–9 hours on Low.
Meanwhile, mix the cornflour with about 2 tablespoons of cold water to a paste.
Remove the meat and pour the juices from cooker into a small saucepan. Cook over high heat on stovetop until it has reduced to about half its original volume. Thicken with a little or all of the cornflour paste to make a smooth gravy. Add salt and pepper to taste.
Return meat to cooker and cover with the gravy. Place lid on cooker and cook on High for a few more minutes.
Serve with creamy mashed potato and seasonal vegetables.
50 g lean stewing beef, such as chuck, blade or gravy beef
2 onions
1½ cups beer
2 teaspoons Worcestershire sauce
1½ teaspoons salt
1 small French bread stick
3 teaspoons seeded mustard
¾ cup grated tasty cheese, or half grated tasty cheese and half grated parmesan cheese
2 teaspoons cornflour (optional)
mashed potato, to serve
Remove any fat from beef. Peel and finely dice the onions. Place in slow cooker with the beer, Worcestershire sauce and salt. Stir to combine.
Place lid on cooker and cook for 4–5 hours on High or 8 hours on Low.
Cut the bread stick into 2 cm slices (you need 8–10 slices). Spread each slice with mustard. Place bread slices mustard-side up on top of the beef mixture and press down into the juices. Scatter the cheese over the top. Replace lid and cook for a further 10 minutes, or until the cheese has melted.
Remove the bread slices with a slotted spoon. If necessary, mix the cornflour with 1 tablespoon of cold water to a paste and use a little or all of it to thicken the carbonade. Add salt and pepper to taste. Top each serve with two slices of the bread and creamy mashed potato.
800 g lean stewing beef, such as chuck, blade or gravy beef
2 onions
2 carrots
½ small parsnip
2 teaspoons curry powder
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon chutney
1 tablespoon apricot jam
1½ cups stock or water
1½ teaspoons salt
1 tablespoon cornflour (optional)
Trim all visible fat from the meat and dice. Peel and dice the onions. Peel and slice the carrots and parsnip. Place in the slow cooker, along with the curry powder, soy sauce, Worcestershire sauce, chutney, jam, stock or water and salt. Stir well to combine.
Place lid on cooker and cook for 4–5 hours on High or 8 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the dish. Add salt and pepper to taste.
This curry recipe came back from India with the surgeon grandfather of our elderly friend Tilly. It is ideally suited to long, slow cooking. Reduce the curry powder if you like less heat, though it is not as fiery as you might think at first glance.
2 carrots
1 onion
1 stalk celery
2 apples
1 kg lean stewing beef, such as chuck, gravy beef or blade
1 tablespoon sultanas
1 tablespoon relish or chutney
1 tablespoon tomato sauce (ketchup)
1 tablespoon Worcestershire sauce
1 tablespoon golden syrup
2 tablespoons brown sugar
1½ tablespoons curry powder
2 teaspoons salt
½ cup stock or water
3 teaspoons cornflour (optional)
steamed rice, to serve
Peel the carrots and onion and cut into 1 cm dice. Cut the celery into 1 cm slices. Peel, core and grate the apples. Place in the slow cooker. Remove any visible fat from the meat and cut into 2 cm dice. Place on top of vegetables. Add the sultanas, relish or chutney, tomato sauce, Worcestershire sauce, golden syrup, brown sugar, curry powder, salt and stock or water. Stir gently to combine.
Place lid on cooker and cook for 4–5 hours on High or 8–9 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the curry. Add salt and pepper to taste. Serve with steamed rice.
2 slices white bread 1 cup milk
1 onion
2 tablespoons olive oil
750 g good quality beef mince
2 teaspoons curry powder
1 tablespoon brown sugar
1 tablespoon vinegar
1 tablespoon chutney
1 teaspoon salt
½ teaspoon finely grated lemon rind
2 eggs
Break up the bread into 2 cm squares into a bowl and pour the milk over it. Leave to stand for a few minutes.
Meanwhile, peel and dice the onion. Heat the oil and sauté the mince and onion until the mince is lightly browned. Add the curry powder and cook for a further minute. Turn down the heat, then add the sugar, vinegar, chutney, salt and lemon rind. Squeeze the bread, reserving the milk, and add to the mince mixture. Stir as you cook for a further minute. Spoon into the slow cooker.
Beat the eggs with the reserved milk and pour evenly over the mixture in the cooker.
Place lid on cooker and cook for 2 hours on High or 3 hours on Low.
1 kg shin beef on the bone (about 3 pieces)
1 onion
1 carrot
1 stalk celery
2 cloves garlic
1 teaspoon dried thyme
1 sprig thyme
1 teaspoon salt
2 large tablespoons tomato paste
1 cup white wine
1½ cups diced fresh, canned or bottled tomatoes
1 tablespoon cornflour
Cut the outer fat from the meat. Peel and dice the onion. Peel and slice the carrot. Cut the celery into 1 cm slices. Peel and crush the garlic. Place all the vegetables in the slow cooker and place the meat on top.
Sprinkle over the thyme and salt. Spread the tomato paste over the top, then pour in the wine and tomato.
Place lid on cooker and cook for 5 hours on High or 8–9 hours on Low.
Mix the cornflour with about 2 tablespoons of cold water to a paste
and use a little or all of it to thicken the sauce. Add salt and pepper to taste.
2 onions
3 cloves garlic
750 g lean chuck or blade beef
2 cups diced fresh, canned or bottled tomatoes
3 tablespoons tomato paste
2 tablespoons sweet paprika
2 teaspoons vegetable or beef stock powder
Herb Dumplings
2 teaspoons butter
1 cup self-raising flour
½ teaspoon salt
1½ teaspoons chopped thyme
1 tablespoon finely chopped parsley
milk, to combine
Peel and dice the onions. Peel and crush the garlic. Trim all visible fat from the meat and dice. Place the onion and garlic in the slow cooker, then put the meat on top with the tomato, tomato paste, paprika, stock powder and 1 cup of water. Mix to combine.
Place lid on cooker and cook for 4 hours on High or 8 hours on Low. Add salt and pepper to taste. Replace lid on cooker.
About 30 minutes before the end of cooking time, turn the cooker setting to High (if it has been cooking on Low), in preparation for cooking the dumplings.
To make the herb dumplings, rub the butter into the combined flour and salt with your fingertips until the mixture resembles fine breadcrumbs. Add the thyme and parsley, and mix to a soft dough with a little milk. Roll into walnut-size balls.
Remove lid from cooker. Place dumplings on top of goulash. Have ready a piece of baking paper slightly larger than the cooker and spray one side with cooking oil. Place paper greased-side down over the cooker. Place lid on top and cook for 30 minutes on High.
300 g lamb kidneys
1 kg oyster blade steak, or similar
2 onions
1 tablespoon Worcestershire sauce
1 tablespoon chutney
2 teaspoons quince jelly*
¼ cup red wine
1¼ teaspoons salt
1 tablespoon cornflour
1¼ cups self-raising flour
¼ teaspoon mustard powder
2 eggs
1 cup milk
60 g butter, melted, plus 1 teaspoon extra
Cut the kidneys in half and remove the hard core. Cut into 1 cm dice. Remove any visible fat from the steak and cut into 2 cm dice. Peel and dice the onions. Place all in the slow cooker.
Add the Worcestershire sauce, chutney, quince jelly, wine and 1 teaspoon of salt to the cooker. Stir to combine.
Place lid on cooker and cook for 4–5 hours on High or 7–8 hours on Low, or until the meat is tender.
Mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the mixture. Add salt and pepper to taste. Turn cooker setting to High and replace lid.
Place flour, mustard powder and remaining salt in a bowl and make a well in centre. Separate the eggs. Whisk the yolks and milk together until well combined and pour into the dry ingredients, along with the melted butter. Mix together with a metal spoon.
Whisk the egg whites until stiff peaks form, then fold into the flour mixture. Pour evenly over the steak and kidney mixture. Spray a piece of baking paper, slightly larger than the cooker, with cooking oil and place greased-side down over cooker.
Replace lid and cook for 45 minutes on High.
Rub over surface of the sponge with the extra butter and sprinkle with a little freshly ground black pepper.
Hint: Redcurrant or cranberry jelly, or even plum or apricot jam can be used in place of the quince jelly.
Savoury beef makes a tasty filling for pies, large or small. To make a quick pie, I keep cooked squares or triangles of puff pastry and place them on top of hot savoury beef straight from the cooker. Leave them there for a few minutes, with the lid off, where they heat through quite rapidly. This dish also makes an excellent base for cottage pie. After cooking, spoon creamy mashed potato over the top and scatter with grated cheese. Replace the lid and leave for a few minutes in the slow cooker until the cheese has melted.
125 g lean bacon
1 onion
1 carrot
½ stalk celery
2 teaspoons olive oil
750 g good quality beef mince
1½ cups stock, or water with 2 teaspoons stock powder
1 tablespoon tomato sauce (ketchup)
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
2 teaspoons sweet chilli sauce
¾ teaspoon salt
1 tablespoon cornflour (optional)
seasonal vegetables, to serve
Remove the rind from the bacon and chop finely. Peel the onion and carrot and chop finely, along with the celery.
Heat the oil in a heavy-based saucepan and cook the bacon and mince until brown. Transfer to the slow cooker.
Pour the stock into the saucepan and bring to the boil, stirring. Pour over the meat. Add the chopped vegetables, then the sauces and salt. Stir to combine.
Place lid on cooker and cook for 4 hours on High or 7–8 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the dish. Add a little extra salt and a little pepper if needed. Serve with seasonal vegetables.
For this recipe, the extra visual appeal to the dish is using different colour capsicums, if you can get them, otherwise just use three of any colour available.
1 red capsicum
1 green capsicum
1 yellow capsicum
1 onion
1 cup fresh breadcrumbs
600 g good quality beef mince
1 teaspoon paprika
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
3 teaspoons chutney or relish
½ teaspoon salt
¼ teaspoon dried oregano or thyme
1 cup diced fresh, canned or bottled tomatoes
2 tablespoons tomato paste
1 clove garlic
2 teaspoons sweet chilli sauce
Cut all the capsicums in half, lengthways, then remove the stalks, seeds and membrane. Set aside.
Peel and chop the onion very finely. Place onion and breadcrumbs into a bowl with the mince, paprika, Worcestershire sauce, soy sauce, chutney or relish, salt and herbs. Mix until well combined.
Mix together the diced tomato, tomato paste, garlic and sweet chilli sauce. Spread over the base of the slow cooker.
Fill the prepared capsicum halves with the mince mixture and place on top of the tomato mixture.
Place lid on cooker and cook for 4 hours on High or 8 hours on Low.
1 onion
125 g bacon
2 cups fresh breadcrumbs
¾ teaspoon dried thyme
½ teaspoon salt
1 egg
2 teaspoons sherry
1 kg barbecue steak, thinly sliced
½ small red capsicum
¾ cup diced fresh, canned or bottled tomatoes
1 tablespoon tomato sauce (ketchup)
1 tablespoon tomato paste
1 teaspoon stock powder
1 tablespoon brandy
Peel and grate the onion. Remove any rind from the bacon and dice finely. Place in a bowl with the thyme and salt. Lightly whisk the egg and add to the mixture, along with the sherry. Mix well.
Lay the meat out on a board and flatten, if necessary, with a meat hammer. Cut into approximately 10 cm x 12 cm pieces.
Divide the breadcrumb mixture between the pieces of meat and spread out over each piece. Roll up the meat and tie with butcher’s string to secure filling, if you like.* Place in the slow cooker.
Remove the stalk, seeds and membrane from the capsicum. Dice finely and scatter over the meat.
Mix together the tomato, tomato sauce, tomato paste, stock powder and brandy and pour over the contents of the cooker.
Place lid on cooker and cook for 4 hours on High or 7–8 hours on Low.
Remove string from each ‘olive’ before serving.
Hint: This step is a little time consuming I generally don’t do it, but just pack the ‘olives’ tightly together in the cooker. Inevitably this allows a little of the stuffing to escape, but still equally delicious — the gravy is just a little more textured.
A popular dish with children. The meatballs contain long grain rice which stick out the sides of the meatballs when the rice swell with the heat and moisture of the soup, hence the name ‘Hedgehogs’.
500 g can good quality tomato soup
½ cup diced canned or bottled tomatoes
1 large or 2 smaller onions
1 egg
1 cup fresh breadcrumbs
700 g good quality beef mince
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
3 teaspoons chutney
1 teaspoon salt
⅔ cup long grain rice
Pour the soup into the slow cooker. Add 2¼ cups of water and the tomato and stir to combine. Turn the cooker setting to High while preparing the meatballs.
Peel and grate the onion. Whisk the egg until well broken up. Combine all with the remaining ingredients. Roll into walnut-size balls and drop into the soup mixture. Make sure the liquid covers all the meatballs.
Place lid on cooker and cook for 4 hours on High or 7–8 hours on Low.
2 teaspoons olive oil
600 g best quality beef mince
250 g pork mince
3 onions
5 cloves garlic
1½ cups diced fresh, canned or bottled tomatoes
¾ cup tomato paste
2 teaspoons dried oregano
2 teaspoons brown sugar
1 tablespoon smooth-textured chutney
3 teaspoons Worcestershire sauce
1½ teaspoons salt
½ cup stock or water
3 teaspoons cornflour (optional)
Heat the oil in a large heavy-based saucepan. Add the beef and pork mince and cook until lightly browned, stirring every now and then to break it up.
Peel and chop the onions. Peel and crush the garlic. Add to the pan and cook for a further 2 minutes. Transfer the mince mixture to the slow cooker and add remaining ingredients, except the cornflour. Mix well.
Place lid on cooker and cook for 4 hours on High or 7 hours on Low.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the sauce, stirring through while still hot.
1 onion
½ stalk celery (optional)
600 g good quality beef mince
½ cup fresh breadcrumbs
1 egg
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons chutney
2 teaspoons tomato sauce (ketchup)
¾ teaspoon salt
Spicy Barbecue Sauce
½ cup tomato sauce (ketchup)
1 tablespoon white or cider vinegar
2 teaspoons brown sugar
2 teaspoons honey
2 teaspoons sherry
1 tablespoon sweet chilli sauce
¼ teaspoon mustard powder
Peel and grate the onion and very finely chop the celery. Place in a bowl with rest of ingredients and mix well. Roll into walnut-size balls.
To make the spicy barbecue sauce, place all ingredients in a small saucepan and heat until the sugar is dissolved.
Cover base of the slow cooker with meatballs, leaving a little space between each. Spoon a layer of the sauce over the meatballs. Place remaining meatballs evenly over the top (there will probably only be a few extra for this). Spoon the remaining sauce over the top.
Place lid on cooker and cook for 3½–4 hours on High.
Remove the meatballs with a slotted spoon. Serve meatballs drizzled with a little of the spicy barbecue sauce.
2 onions
1 red capsicum
2 cloves garlic
2 teaspoons olive oil
500 g good quality beef mince
¾ cup diced fresh, canned or bottled tomatoes
½ cup chopped semi-dried tomato
3 large tablespoons tomato paste
1 tablespoon tomato sauce (ketchup)
1 teaspoon redcurrant or quince jelly (even sugar will do)
½ teaspoon salt
2–3 cups cooked spiralli pasta
⅓ cup grated parmesan cheese
½ cup grated tasty cheese
green salad, to serve
garlic bread, to serve
Peel and dice the onion. Remove the stalk, seeds and membrane from the capsicum and dice finely. Peel and crush the garlic.
Heat the oil in a frying pan and cook the mince until browned. Transfer to the slow cooker. Add the onion, capsicum, garlic, diced tomato, semi-dried tomato, tomato paste, tomato sauce, redcurrant or quince jelly, salt and 1 ¼ cups of water. Stir to combine.
Place lid on cooker and cook for 4 hours on High or 8 hours on Low.
Heat the cooked pasta, then stir into the contents of the cooker, together with the grated parmesan. Add salt and pepper to taste.
Scatter the tasty cheese evenly over the top. Replace the lid and leave for a few minutes until the cheese melts.
Serve with green salad and garlic bread.
1 tablespoon olive oil
1 kg good quality beef mince
2 onions
4 cloves garlic
2 cups diced fresh, canned or bottled tomatoes
½ cup tomato paste
1 tablespoon chutney (preferably tomato)
3 teaspoons Worcestershire sauce
2 teaspoons soy sauce
5 teaspoons ground cumin
3 teaspoons dried oregano
2 teaspoons brown sugar
1½ teaspoons salt
410 g can red kidney beans, drained
3 teaspoons cornflour (optional)
couscous, corn chips or baked jacket potatoes, to serve
Heat the oil in a heavy-based saucepan and cook the mince until lightly browned.
Peel and finely dice the onion. Peel and crush the garlic. Add to the saucepan and cook for a further 2 minutes. Transfer to the slow cooker. Add the tomato, tomato paste, chutney, Worcestershire sauce, soy sauce, cumin, oregano, sugar, salt and 1½ cups of water.
Place lid on cooker and cook for 3½ hours on High or 6 hours on Low.
Add the beans and cook for a further 20 minutes on High. Add salt and pepper to taste.
If necessary, mix the cornflour with about 2 tablespoons of cold water to a paste and use a little or all of it to thicken the mixture, stirring it through while very hot. Cook for a further 2 minutes.
Serve with couscous, corn chips or baked jacket potatoes.
1 small onion
1 clove garlic
250 g good quality beef mince
1 cup fresh breadcrumbs
2 teaspoons plum sauce
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
60 g fetta, crumbled
1½ teaspoons salt
1 egg
2 tablespoons tomato paste
2½ cups diced canned or bottled tomatoes, or passata
1 teaspoon sugar
250 g instant cannelloni shells
½ cup grated tasty cheese
¼ cup freshly grated parmesan
Peel and grate the onion. Peel and crush the garlic. Add the onion and garlic to the mince and breadcrumbs, then mix together with the sauces, fetta and ½ teaspoon of salt. Whisk the egg lightly, then add to the meat and mix until very well combined.
In a separate bowl, mix together the tomato paste, tomatoes, sugar, the remaining salt and ½ cup of water. Place one-third of the tomato sauce in the base of the slow cooker.
Fill the cannelloni shells with the meat mixture.*
Put a layer of cannelloni over the tomato sauce base, then spread a small layer of the tomato sauce over it. Add another layer of cannelloni, then spread over the last of the tomato sauce on top.
Mix together the tasty cheese and parmesan and sprinkle over the top of the tomato sauce.
Place lid on cooker and cook for 2½ hours on High.
Hint: It is much easier to fill the cannelloni shells using a piping bag. Disposable piping bags are available at most supermarkets.
1½ tablespoons cornflour
⅓ cup cold milk
1 egg
2½ cups milk
¼ cup grated parmesan cheese, plus 1 tablespoon extra
⅔ cup grated tasty cheese
5 cups Bolognese sauce (see recipe on page 76)
250 g instant lasagne sheets
To make the cheese sauce, mix the cornflour with the cold milk to a paste.
Heat the milk to boiling point and thicken with the cornflour paste. Simmer for 2 minutes, stirring constantly, then whisk in the egg. Stir through the parmesan and half the tasty cheese. Add salt and white pepper to taste.
Spread one-third of the Bolognese sauce over the base of the cooker and cover with one-third of lasagne sheets, broken into pieces to fit. Top with half of remaining Bolognese sauce, then one-third of cheese sauce and half of remaining lasagne sheets, then repeat these layers. Finish with a layer of cheese sauce.
Combine the extra parmesan and remaining tasty cheese and sprinkle over the top.
Place lid on cooker and cook for 3 hours on Low.
800 g–1 kg stewing beef, such as chuck, blade or gravy beef
2 onions
1 clove garlic
1 tablespoon tomato sauce (ketchup)
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1½ tablespoons plum or apricot jam
1 teaspoon salt
½ cup stock or water
3 teaspoons cornflour
Caraway Pumpkin Dumplings
1 cup self-raising flour
½ teaspoon baking powder
½ teaspoon salt
3 teaspoons butter
1 teaspoon caraway seeds
½ cup mashed pumpkin
1 teaspoon lemon juice
1 tablespoon milk
Remove any visible fat from the meat and cut into 2 cm dice. Peel and chop the onions. Peel and crush the garlic. Place all in the slow cooker with the tomato sauce, soy sauce, Worcestershire sauce, jam, salt and stock or water.
Place lid on cooker and cook for 4–5 hours on High, or until meat is tender.
Mix the cornflour with about 2 tablespoons of cold water to a paste, and use a little or all of it to thicken the mixture. Add salt and pepper to taste, then replace lid.
To make the caraway pumpkin dumplings, mix the flour with the baking powder and salt, then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Mix in the caraway seeds. Make a well in the centre and add the pumpkin, lemon juice and enough of the milk to make a soft dough. Place tablespoonfuls of dough on top of the simmering beef.
Take a piece of baking paper slightly larger than the cooker and spray one side with cooking oil or grease with butter. Place the paper greased-side down over the cooker and replace the lid. Cook for 45 minutes on High.