Now the second lockdown has started, what better to do this month than try some new recipes.
Slow Cooker Chicken Tikka Masala (BBC Good Food)
- 8-12 chicken breasts each cut into chunks
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- thumb-sized piece ginger, finely grated or chopped
- 3 tbsp tikka curry paste
- 500ml passata
- 1 tbsp tomato purée
- 1 tbsp malt vinegar
- 1 tbsp light brown soft sugar
- 1 cinnamon stick
- 5 cardamom pods
- 100ml double cream
- handful chopped coriander
- cooked basmati rice, lime wedges and naan bread, to serve (optional)
- Turn on your slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
- Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
- Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.
Beef and Guinness Stew (The Spruce)
- 3 slices thick-cut bacon, diced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 to 3 cups diced potatoes
- 2 tablespoons fresh parsley (chopped)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 pounds lean stew beef (or round or lean chuck), cut in 1-inch cubes)
- 2 large onions, chopped (about 2 to 3 cups)
- 1 clove garlic, minced
- 2 to 3 cups sliced carrots
- 1 1/2 cups Guinness stout
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried leaf thyme
- In a large saucepan or Dutch oven over medium heat, cook the bacon, turning, until lightly browned.
- In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss until well coated.
- Add the beef and onions to the bacon and continue cooking, frequently turning, until beef and onions are browned.
- Add the garlic and cook, stirring, for 1 minute longer. Then add the carrots, stout, and broth.
- Stir in the tomato paste and Worcestershire sauce.
- Add the bay leaf and bring to a boil.
- Reduce heat to low, cover, and cook at a low simmer for 1 1/2 to 2 hours, or until beef is very tender.
- Add the thyme and potatoes to the beef mixture and bring to a boil.
- Cover, reduce heat and simmer for about 30 minutes longer, or until potatoes are tender.
- Stir in the parsley and add salt and pepper, to taste. Cook for 5 minutes longer.
- Serve with crusty rolls, biscuits, or slices of freshly baked Irish soda bread.
Hearty Slow Cooker Chicken Chilli (The Spruce)
- 2 pounds boneless chicken breasts (about 4 large chicken breast halves)
- 1 cup onion (chopped)
- 1/2 cup green bell pepper (chopped)
- 2 cloves garlic (minced; or 1 teaspoon granulated garlic or garlic powder)
- 1 can beans (rinsed and drained)
- 1 can pinto beans (rinsed and drained)
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 1/2 cups corn (frozen, thawed)
- 1 tablespoon chilli powder (heaping)
- 1 teaspoon cumin (ground)
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper (freshly ground)
- 1 bay leaf
- Garnish: sour cream or shredded cheese
- Optional: chopped fresh coriander
- Dice the chicken or cut it into strips. Put the chicken pieces in the slow cooker along with the onion, bell pepper, garlic, drained and rinsed beans, tomatoes and tomato sauce, corn, chilli powder, cumin, oregano, salt, pepper and bay leaf. Stir to blend ingredients.
- Cover and cook on high for 1 hour, then cook on low for 3 to 4 hours longer, or until the chicken is cooked and tender. Or cook on high for 3 to 4 hours.
- Remove the bay leaf.
- Spoon the chilli into bowls and garnish with sour cream or shredded cheese, along with chopped fresh coriander, if desired.
- Serve with cornbread, crackers, or crusty bread.
Steak & Blue Cheese Pie (BBC Good Food)
For the pastry
- 400g plain flour
- 1 tbsp English mustard powder
- 100g lard
- 100g butter
- 2 eggs, beaten (1 for the pastry and 1 for egg wash)
For the filling
- 1kg steak
- 50g plain flour
- 1 tbsp English mustard powder
- 3 tbsp rapeseed oil or vegetable oil
- 250g bacon lardons
- 2 onions, chopped
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 600ml beef stock
- 6 thyme sprigs
- 150g strong crumbly blue cheese , such as stilton
- 1 piece marrowbone , about 10cm depending on the depth of your pie dish (optional)
- 2 carrots, cut into small chunks
First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
- Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don’t overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
- Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
- Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
- If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.