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CROCKPOT SOUP
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Hearty Winter Beef Soup
Serve with crusty fresh or garlic
bread.
Beef bones 1 carrot, diced 1 leek, chopped (include
little green stalk) 1 onion, finely chopped 1 parsnip, diced
1 potato, diced
3/4 cup kings soup mix 1 tsp mixed herbs 1 tsp salt
black pepper 7 cups boiling water
Place all the ingredients in the crockpot, cover with lid and cook on
high for 5 to 8 hours. Remove the bones, cut off and dice any meat.
Return meat to the crockpot. Cook on low for further 30 mins.
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Scotch Broth
Preheat crockpot on high for
20 mins
800gm neck of mutton 6 cups hot
water 250gm carrots, diced 1 large onion, finely chopped
2 stalks celery, sliced 1/2 cup pearl barley
2 bay leaves 2 tsp dried beef stock 1/2 tsp thyme
Cut meat into small cubes, remove surplus fat and combine all
ingredients in pot Cover with lid and cook, low for 10 hrs or high
for 4 ~ 5 hrs.
Skim fat off top and serve. Note all ingredients should be at room
temperature to assist cooking.
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Kedgeree
450gm smoked fish 1 tbsp grated onion 1 tsp curry powder
1 tsp ground ginger 1 tsp turmeric 1/2 tsp chicken
stock 1/4 cup cream
3/4 cup parboiled rice - uncooked 21/4 cups water 3 hard
boiled eggs 3 tbsp chopped parsley
Break smoked fish into small pieces. Place fish, onion, curry powder,
ginger, turmeric, chicken stock, rice, and water in crockpot.
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
Prior to serving stir in the chopped hard boiled eggs , parsley and
cream and let simmer for 10 mins.
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Seafood Chowder
1 packet seafood marinara mix 1/2 cup chopped onion 1/2 cup
chopped celery 1/2 cup chopped carrot 1/4 cup parsley 1/2
tsp rosemary
1 can whole tomatoes, mashed 1/2 cup dry white wine 1
cup seafood stock 1 tsp salt 3 tbsp flour 3 tbsp
butter, melted 1/3 cup cream
Combine all ingredients except flour, butter and cream in crockpot and
stir well. Cover and cook on low for 5 - 6 hours.
One hour before serving, combine flour butter and cream. Stir into
seafood mixture. Cook until mixture is slightly thickened
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Bacon Hock and Pumpkin
Soup
To be made in Crockpot
Bring to boil 2 x bacon hocks.
Drain water after few minutes boiling. Place in crockpot and cover with
fresh water add some pepper. ( No salt )
Add soup mix, then grate celery ~leeks ~ sliced pumpkin ~ carrot ~
potato ~ kumara ~ swede. ( add or omit any you wish )
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Corn and Frankfurter chowder
Preheat crockpot on high for
20 mins
2 ~ 450g tins of whole kernel corn, drained
2 potatoes, grated 1 onion, grated 2 tsp chicken
stock 2 cups boiling water 2 tsp sugar
1 tbsp worcestershire sauce 2 cups milk 4 frankfurters
finely sliced chopped parsley.
Combine corn, potatoes, onion, chicken stock, water, sugar and
worcestershire sauce in the crockpot and stir well. Cover with lid
Cook on low for 7 to 9 hours, or on high for 3 to 4 hours. Puree
the soup in a food processor or blender and return to the crockpot.
Add the milk and sliced frankfurters, replace lid and cook on high for
11/2 to 2 hours, or until heated through, do NOT boil.
Pour into bowls and garnish with parsley and serve with crusty fresh or
garlic bread.
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Potato and Corn Chowder
Chopped
fresh herbs to garnish
Ingredients:
1 onion, finely chopped 3 large potatoes peeled and cut into
1cm cubes 1 red capsicum, diced 500g corn kernels 2 tsp paprika
6 cups hot
chicken stock 1/2 tsp finely chopped fresh chilli (optional) 2
tbsp butter 1/4 cup flour 1 1/4 cups milk salt
Method:
Pre-heat crockpot to high for 20 minutes. Combine onion, potatoes,
capsicum and corn in the cooker and stir well to combine.
Sprinkle paprika over and add chicken stock, chilli and stir. Cover and
cook on high for 6 1/2 - 7 hours.
Just before serving, make a white sauce with the flour, butter and milk.
When thick, stir into the chowder until well combined.
Add salt to taste and serve with fresh herbs sprinkled on top.
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