39 articles Articles posted in Cooking and Recipes

Insightful Information About A Delicious Recipe For Power Pressure Cooker

Introduction To A Power Pressure Cooker Delicious Recipe

The power pressure cooker in steadily becoming one of the most preferred cookers in many homes. The main reason why more people are preferring this cooker is that it is fast where it cooks within a shorter time than most other cooking options. It is also convenient to use and makes delicious foods. There are many types of foods that can be made using this type of cooker. All what one needs is to know a delicious recipe for power pressure cooker. One of such recipes is beef and broccoli which can optionally be combined with rice.

Ingredients
Boneless beef sliced into small strips
Salt and peeper
Two teaspoons olive oil
Finely chopped medium onion
Three quarter cup bee broth
A third cup of brown sugar
Two table spoons of sesame oil
Three table spoons of cornstarch

Directions

The first step should be to season the beef with salt and pepper. One should then put the olive oil into the cooking pot and then select sauté or browning. When the oil begins to sizzle, one should then add the meat in batches without crowding until all the meat that is there is browned. After this the meat should then be transferred into a plate.

After the meat has been browned and put in a plate one should then add the chopped onion into a pot and then wait for one or two minutes which is the time that the onion takes to soften. After this one should then add garlic and wait for a minute. After the minute is over one should then add the beef broth, the brown sugar, the sesame oil and the soy sauce into the pot. After adding all these things one should stir the pot until the sugar is completely dissolved. The beef that was browned and put in a plate should then be added into the pot and then set the cooking time at twelve minutes. One should select high pressure to ensure the food is cooked within the twelve minutes. When the twelve minutes are over the power pressure cooker will produce a clicking sound which means that the meat has been properly cooked. After the meat has been ready one should combine the cornstarch with water in a separate bowl and stir until it is smooth. This should be added to the power pressure cooker pot containing the beef and then stirred well to ensure the entire content is properly combined.
The next step should be to put the broccoli in a microwave safe bowel together with a quarter cup of water. The broccoli should be micro waved for about three to four minutes until it becomes tender. The broccoli being vegetable does not require a lot of cooking since overcooking can destroy the nutrients. By just microwaving it for the three or four minutes the broccoli becomes ready to be eaten together with the beef. If one does not have a microwave, one can easily place the broccoli inside the power pressure cooker immediately it has finished cooking the beef. This should be done with the lid on since the steam coming from the cooked meat is the one that makes the broccoli tender.

Serving

While serving the cooked beef should be on the bottom of the plate and then the broccoli on top. To make the food even more delicious one can add separately cooked rice provided it has been cooked properly.

Deluxe Appliances That All Foodies Need In Their Kitchen

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Do you love preparing meals in your kitchen just as much as you love eating them? If so, you could probably do with pimping out your kitchen with some upscale kitchen appliances. Not only will they help to enhance the overall style of your kitchen, but they will also make your cooking a lot easier. So which appliances do foodies need in their kitchen? Here are some of the best.

Spiralizer

Are you trying to cut down on the amount of carbs you are eating? One of the best ways to make sure you are limiting your intake of carbs is by buying a spiralizer. These nifty little appliances allow you to make spaghetti and noodles. You can use hard vegetables such as courgettes and butternut squash. So you won’t have to fill up on so many pasta-based carbs anymore! Once you have your spiralized veggies, you just have to boil them for a few minutes as you would regular noodles.

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Conduction Kitchenware

Conduction kitchenware is very trendy right now. And that’s all because many people regard it as a lot safer than regular hobs and pans. In order to use conduction pots and pans, you need to invest in a conduction hob. This then heats up special conduction pans through magnetic heat conduction. They are a lot safer than using a gas or electric hob as the heat instantly cuts out as soon as you remove the pan from the hob’s surface. And this drastically reduces the chances of you burning yourself.

Stylish Cutlery

The cutlery in a kitchen is one of the most overlooked parts of a kitchen. But it can really add some extra style to your dining table once it has been set. Take a look at an online one stock cookware shop to see the different styles of cutlery that you can get. Stainless steel sets are the most popular, as they add a great sophisticated look to a kitchen and dining table. However, you can also use cutlery with patterned plastic handles to add some colour.

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Sausage Maker

Do you really want to wow your friends at your next dinner party? Then why not impress them with some homemade sausages. You can find compact sausage makers for quite reasonable prices these days. If you want some inspiration for recipes, you can consult your local butcher or take a look at online recipes.

Coffee Maker

Are you pretty much a zombie in the morning before you have your first cup of coffee? If so, it sounds like you could do with a coffee maker in your kitchen! There are a number of different types. You could get a French press. This is a simple coffee pot that you need to plunge to filter the water through ground coffee beans. It is very easy to use, and you won’t need to buy filter papers for it. True coffee aficionados love AeroPress appliances. These filter the ground coffee beans through a microfilter and make a good cup of coffee in hardly any time at all.

You can also get your own cotton candy makers, which rae great fun to use with the kids. Head over to Jane’s Kitchen Miracles to find out which is the best.

Bread Maker Low Carb Recipe

bread maker low carb recipeFor the past year and a half, Husband has been on a kick to get himself healthier by watching what he eats and doing a combination of running and weight lifting; he’s done amazingly well and his fitness levels are really impressive. I’m usually the main cook of the household so it’s been my mission to find as many new and varied recipes to keep his diet healthy but interesting as there’s nothing worse that the same 5 chicken breast dinners on rotation when you’re trying to improve your health!

One of his main requirements is to keep his carb intake as low as possible, as new research shows that it’s not fat which causes weight problems but carbs and refined sugars, which can make eating anything bread-based really tricky. However, investing in a bread maker has really helped because it means we can make our own low-carb loaves without needing to worry about finding pre-made ones in the shops. Here’s the recipe we use:

Low Carb Breadmaker Recipe
 
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A low carb recipe for your breadmaker
Author:
Recipe type: Low Carb/Keto
Cuisine: Bread
Serves: 1 loaf
Ingredients
  • 1⁄2 cup water
  • 1 egg
  • 1 tablespoon butter or 1 tablespoon margarine
  • 2 tablespoons Splenda sugar substitute
  • 1⁄3 cup ground flax seeds
  • 1⁄4 cup soy flour
  • 3⁄4 cup vital wheat gluten flour
  • 1 teaspoon dried yeast
Instructions
  1. Using a 1 pound capacity bread maker, combine ingredients according to order given in bread maker manual.
  2. Select 'light' browning setting.
  3. Don't remove bread until it is cooled.
  4. Cut into slices, and store, covered, in the refrigerator.

It’s such a simple, easy to make recipe if you have a bread maker, which is basically zero effort but yields a really decent loaf of bread without the worry about going over daily carb allowances. We tend to use erythritol as our sugar substitute because it’s a sugar alcohol and doesn’t cause a spike in sugar levels, which is exactly what you want if you’re trying to maintain ketosis in your body.

If you’ve got any questions about the recipe, using a bread maker, or just fancy a chat about ‘going keto’, please do leave me a comment below. Happy baking!

 

Slow Cooker Challenge – Pulled Beef Chilli

Pulled Beef ChilliChilli is one of those dishes which is a bit of an issue in our house. My mother-in-law is from one of the Southern states in America and therefore makes literally the best chilli I’ve ever tasted. She’s shared her recipe with me, but it NEVER tastes as good as when she makes it, so I rarely bother any more as mine is just a pale imitation! However, I’ve been desperate for some sort of chilli dish, which is where this version came from. “Pulled” dishes are a huge hit here, with pulled pork being one of our faves, and it seems to make meat go really far, so a pulled beef chilli seemed like a perfect thing for my experiments this week. Here’s how I made it:

Pulled Beef Chilli

Slow Cooker Challenge - Pulled Beef Chilli
 
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A smoky chilli made with brisket, which is slow cooked before being pulled.
Author:
Recipe type: Slow Cooker
Cuisine: TexMex
Serves: 12 portions
Ingredients
  • 1.4kg beef brisket (about 3lb)
  • 2 400g cans of chopped tomatoes
  • 1 400g carton of passata
  • 4-5 slices of pickled jalapenos, chopped
  • 2tbsp chipotle chilli paste
  • 2 chopped onions
  • 1 red bell pepper
  • 500ml beef stock (about a pint)
  • 1 400g can of kidney beans (drained)
  • 2 Tbsp chilli powder
  • 8 cloves of garlic, chopped
  • 1 Tbsp coriander (powdered)
  • 1 Tbsp paprika
  • ¼ teaspoon cinnamon
  • Salt and pepper to season
  • Splash of olive oil
Instructions
  1. Heat the oil in a heavy-bottomed pan and brown the brisket on all sides.
  2. Place the brisket into the slow cooker
  3. Cook the pepper, onion and garlic in the same pan until the onions just start to brown
  4. One everything is cooked, throw the chipotle paste and chopped jalapenos into the pan and stir through
  5. Put the contents of the pan into the slow cooker, followed by the kidney beans, chopped tomatoes and passata. Stir to combine everything and coat the brisket.
  6. Add the spices and the stock
  7. Stir again and cook on low for 6-8 hours
  8. Remove the cooked brisket from the slow cooker and shred with two forks
  9. Place the shredded meat back into the sauce and stir well to combine
  10. Serve with warm tortillas, guacamole and sour cream

I must admit, along with the dish I have planned for the final meal of this challenge, this was the meal I was MOST looking forward to trying and I’m not gonna lie…I think this was probably the BEST thing I’ve ever cooked in my slow cooker! The meat was melt-in-the-mouth tender and the combination of the sweet tomato and the smoky, spicy chipotle and jalapeños was TO DIE FOR. The flavour was so intense and the amount of spice was still  the right side of pleasurable. I was conscious of making it a dish that the girls could still tolerate and while they’re by NO means a pair of chilli wusses, Husband and I could have stood to have it a smidge spicier, but as it stood, it was still delicious with a bit of a kick.

I must warn you, when paired with tortillas, guacamole and sour cream this is definitely not an elegant dish; only eat this with people you love, who don’t mind seeing you with sauce running down your chin! However, the mess was well worth is and the whole family declared it a success!

Have you made anything in the slow cooker this week? If so, don’t forget to blog about it and link up below!

 

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7-Day Slow Cooker Challenge – Macaroni Cheese

Slow Cooker Macaroni CheeseToday is day 2 of our slow cooker challenge and in the slow cooker today we have macaroni cheese! This one is quite a leap of faith for me because not only have I never made macaroni cheese at all, I’ve never even tasted it (other than one mouthful of the stuff you get from a can). We opted for this today as yesterday’s dinner was very rich and meaty, so we wanted to have something which is totally different, and it’s also one of the days when Husband does his longer run, so some carbs will be very welcome! The recipe is super simple:

Slow Cooker Macaroni Cheese

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Mum's the Word 7-Day Slow Cooker Challenge - Macaroni Cheese
 
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A slow-cooked oozy, cheesy pasta dish with bacon, served with garlic bread
Author:
Recipe type: Slow Cooker
Cuisine: American
Serves: up to 10
Ingredients
  • 300g grated cheddar
  • 900ml milk
  • 200ml evaporated milk
  • 500g elbow macaroni
  • 1 tub of cream cheese
  • 150g streaky bacon
  • 2 tsp chopped garlic
Instructions
  1. Begin by dicing the bacon and browning it lightly in a frying pan
  2. Pat the bacon with some kitchen paper to soak up some of the grease before adding it to the slow cooker
  3. Chuck in everything else, give it a stir and cook on low for 2-3 hours
  4. Serve with garlic bread or a side of your choice

In terms of slow-cooking, this recipe couldn’t be any easier – you could probably even forgo the frying off of the bacon and just chuck in some lardons raw, but I wanted to get rid of some of the fat, and also have that lovely salty flavour of bacon when it’s been browned. The result was an oozy, gooey cheesy delight which the whole family absolutely loved. What’s most impressive is that this dish, which was absolutely huge and could have served a whole other family as well as us, costs around 91p per portion, including the garlic bread, which seems brilliant to me.

Both girls absolutely loved this and I think it’s a meal which would also work really well cooked the day before and eaten cold for lunch, or even at a picnic or barbecue as a really tasty side dish.

Have you tried slow cooker macaroni cheese before? What did you think? Have we inspired you to try it yourself?! Leave me a comment below…or even better, join in with our 7-day challenge and blog your own recipe, then come back and link up below!

 

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7 Day Slow Cooker Challenge – Beef and Guiness Stew

Beef and Guiness StewToday is the first day of my slow cooker challenge, and it was one of those awkward days where I had to be at an appointment in the mid afternoon. This meant that I needed to choose a dish for the day which could be put on around lunchtime and left for at least 6 hours, so I opted for the Beef and Guinness stew. It’s rubbish weather here (we’ve actually had the heating on today!) so coming home to something warm and tasty, bubbling away, was incredibly welcome.

If I’m honest, I don’t know the difference between a casserole and a stew, so this could be either, but I opted for a recipe without veg so that we could choose what to have with it – I’ve served it with red cabbage and mash, but you could choose anything you fancy (or have in the freezer).

Here’s the recipe:

Beef and Guiness Stew
 
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A tender, slow-cooked beef stew with Guiness and bacon.
Author:
Recipe type: Slow Cooker
Cuisine: Irish
Serves: 6
Ingredients
  • 900g diced beef
  • 150g streaky bacon
  • 1 onion
  • 3 tbs plain flour
  • Salt and pepper
  • Bouquet Garni
  • 500ml beef stock
  • 1 bottle of Guiness (or other stout)
  • Olive oil for cooking
Instructions
  1. Finely chop the onions and fry in a little oil until translucent
  2. Slice the bacon and add to the onions. Fry for 2-3 minutes
  3. Place the onions and bacon the the slow cooker
  4. In a bowl, season the flour with salt and pepper
  5. Toss the diced beef in the seasoned flour
  6. Fry the beef in a little oil in the same pan that you cooked the bacon and onions in until browned
  7. Once browned, add the beef to the slow cookers
  8. Add the stock, Guiness and bouquet garni to the slow cooker
  9. Cook on low for 6-8 hours
  10. Serve with potatoes and veg of your choice

Often I shy away from dishes which require any sort of prep or pre-cooking because I feel like slow cooking should basically just be “chuck it all in”, but I can honestly say that the extra effort was well worth it here. The beef was super tender because it had cooked for so long, but the flavour was incredible because of the initial browning in seasoned flour and the salty morsels of bacon added bursts of savoury flavour to the dish. The stock, herbs, ale and juices from the meat and onions combined to make the most delicious gravy…I had to resist the urge to dip bread in the remaining sauce in the pot!

I also think this dish would freeze really well, so I’d be tempted to make a double portion and freeze half next time I made it. All in all, I’m really pleased with today’s recipe and I’m really glad I kicked off with this as it was just perfect for today!

Don’t forget to blog about what’s in your slow cooker and link up with the linky below.

 

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Coconut and Vanilla Chia Seed Pudding (low sugar recipe)

Chia seeds are, in the world of food trends, pretty huge at the moment and it’s easy to see why. In terms of nutrition they’re quite a little power-house, containing more Omega-3 than salmon, pound for pound. The seeds come from a plant which is related to mint (although they don’t taste minty) and are high in fibre, protein and calcium amongst other things, and eating them has been proven to aid weight-loss. Some of us in the MTW house are a little iffy when it comes to dairy, which can make getting enough calcium hard, so adding chia will really help.

Chia Seeds

Getting seeds into your diet can be quite tricky if you don’t know how to prepare them, but luckily with chia seeds it’s really easy to make them into a pudding which uses just a few ingredients and is amazingly good for you. As you’ll know if you’ve gone through some of my slow cooker posts, we try to limit our sugar here in the Mum’s the Word house and instead opt for erythritol, which is actually a sugar alcohol which contains NO calories and none of the nasties of something like aspartame, and is zero-GI, making it completely safe for use by diabetics.

I’ve played around with a few chia seed pudding recipes, adapting as I go, and have ended up with something we all love…even Chuck likes it!!

Here’s how we make OUR chia seed pudding:

Coconut and Vanilla Chia Seed Pudding (low sugar recipe)
 
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A delicious pudding made from chia seeds and just a few other ingredients.
Author:
Recipe type: Dessert
Cuisine: Healthy
Serves: 5x100ml portions
Ingredients
  • 1 can of coconut milk
  • ½ a cup of chia seeds
  • 1½ tsp of vanilla extract
  • ½ a cup of erythritol
  • ½ tsp cinnamon
  • Shaved coconut (optional)
Instructions
  1. Place all of the ingredients in a blender
  2. Blend for 1-2 minutes until all of the ingredients are combined
  3. Pour into ramekins or individual serving bowls
  4. Top with a little shaved coconut (if you like it)
  5. Refrigerate for at least 4 hours
Nutrition Information
Serving size: 100ml Calories: 226 Fat: 19g Saturated fat: 13g Carbohydrates: 16g Sugar: 0.1g Sodium: 0 Fiber: 12g Protein: 4g

The thing that we love about this pudding is that it’s sweet enough to feel like a real treat for dessert, but not so sweet that it would feel overwhelming as a breakfast. A small 100ml portion is also incredibly filling and feels like a really nice alternative to porridge, especially if it’s a hot day and you don’t want to go off in the morning laden with a belly-full of hot oats!

chai seed pudding

Obviously, the flavour is very coconutty, which is great if you’re a fan of coconut, but not ideal if you aren’t, however you can also flavour it with other things. Husband uses protein powder as a supplement after weight-lifting and I’m thinking of adding a scoop of either chocolate or banana next time we make it (or maybe BOTH!) to see how it affects the flavour. I think people also add raw cacao powder to the mixture too, but I’ve not tried that yet.

Do let me know what you think if you give this a try, or if you have any alternative recipes for things to do with chia!

Slow Cooker Chorizo Stuffed Chicken with Ratatouille

Stuffed Chicken and Slow Cooker Ratatouille

Things have been a bit hectic in the Mum’s the Word house since Sausage went back to school; first, the girls were poorly (tonsilitis), then I was poorly (gall bladder) and then the car decided to go kaput, leaving us unable to make regular trips to the shops, so we were living on what we had in the cupboards and as a result, my slow cookers have been rather neglected! Yesterday, I decided that I needed to get back into slow cooking again with something completely new, so I tried a recipe that I’ve been seeing on Facebook for a while and thought I’d share it here. I’m struggling with a succinct name for the whole dish, but it basically consists of chicken stuffed with chorizo and cream cheese on a kind of slow-cooked ratatouille concoction! Here’s how we made it:

Stuffed Chicken with Slow Cooker Ratatouille
 
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Chicken breasts, stuffed with chorizo and cream cheese, slow cooked on a bed of ratatouille.
Author:
Recipe type: Slow Cooker
Cuisine: Mixed
Serves: 4 portions
Ingredients
  • 4 chicken breasts
  • 1 tub cream cheese
  • 12 slices of chorizo
  • 2 medium onions
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 punnet mushrooms
  • 300ml passata
  • 2 tsp smoked paprika
  • New potatoes, to serve
Instructions
  1. Chop your onions, peppers and mushrooms and place in the bottom of your slow cooker
  2. Add the paprika to the passata and pour the passata over the veg mix
  3. Take your chicken breasts and slice ¾ of the way through the breast diagonally
  4. Open the flap in the chicken breast and stuff with 1 tablespoon of cream cheese and 3 slices of chorizo
  5. Close the flap over the stuffing and and place on top of the veg and passata in the slow cooker
  6. Cook on low for 4 hours
  7. Serve with new potatoes or side of your choice (would work well with sweet potato wedges, too!)

The end result was wonderful – the veg and passata were tender and fresh-tasting, while the cheese and chorizo gave the chicken a creamy, smoky quality which went really well with the ratatouille. Sausage wasn’t a huge fan because she hates mushrooms but it was a winner with the rest of us and will definitely be made again. It would go well with a number of different sides too, making it a pretty versatile, easy-to-make dish and I’m also pretty sure it contains several of your 5-a-day. Let us know what you think!

 

Slow Cooker Mongolian Beef

The beauty of slow cooking is that it’s often cheaper cuts of meat which respond really well to “low and slow”, which means that we can enjoy healthy, protein-rich meals without having to spend a fortune. I’m still using the slow cooker, on average, about 2-3 times a week so as well as saving on the actual meals, the cost of cooking is lower too as it’s much cheaper to run a slow cooker, even for 8 hours, than a conventional cooker.

Today’s experiment is Mongolian Beef; I’ve seen a few different recipes for this around the internet and they all call for brown sugar (a whole cup of it, no less…), which is something that Husband and I are trying to avoid at the moment, so as with the Pulled Pork, I replaced the sugar with erythritol to get the sweetness without adding sugar, although you can also use a little agave nectar. Find the best ones at Monica’s Health Mag.

Slow Cooker Mongolian Beef

Here’s how I made it:

Slow Cooker Mongolian Beef
 
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A slow cooked beef dish with ginger, garlic and carrots.
Author:
Recipe type: Slow Cooker
Cuisine: Asian
Serves: 6
Ingredients
  • 800g diced beef
  • 2 tablespoons of Olive Oil
  • ¾ cup soy sauce
  • ½ teaspoon chilli flakes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¾ cup water
  • 1 cup erythritol
  • ¼ cup corn flour
  • 2 grated carrots
  • 3 spring onions, chopped
Instructions
  1. Place the beef into a ziplock bag with the corn flour and shake to completely coat the meat
  2. Place the meat in the slow cooker with the oil, soy sauce, garlic, ginger, chilli flakes, water and sweetener
  3. Cook on low for 6 hours
  4. Add the grated carrots half an hour before serving
  5. Serve with egg noodles or a side of your choice and garnish with the chopped spring onions

This is exactly my kind of slow cooker recipe – aside from a minimal amount of prep, it really is a kind of “chuck it all in and wait” dish, which makes it perfect for busy days. It’s really cold here today so getting through the door after a chilly school run and smelling our beef cooking away was truly dreamy!

I’ve never tried it with the brown sugar instead of the sweetener, so I can’t compare, but I have to say it was absolutely delicious, even without the sugar and I certainly wouldn’t ever bother making it the original way. The meat was incredibly tender after being cooked for so long and the depth of flavour was really impressive for such a simple recipe. The girls and Husband really loved it and overall, it was pretty cheap to make, if you’ve got a few basics in the store cupboard. This will definitely be one that we add to our regular dinners.

Have you tried Mongolian Beef? Let me know what you think!

Slow Cooker Pork Stacks

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One of the things which has surprised me the most about using a slow cooker is that it isn’t all stews, soups and casseroles. Of course, I have made stews, soups and casseroles, but I’ve also made meatballs, cake, melt-in-the-mouth meat and even a ‘fakeaway‘ (which, to you and I, is basically a replica of a doner kebab!). Today, I’m doing something which is even more of a departure from what you’d expect of slow cooked fayre – pork stacks.

Here’s how you make slow cooker pork stacks:

Slow Cooker Pork Stacks
 
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Slow cooked pork stack with stuffing, apple, cheese and onion.
Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • Pork steaks or chops (2 per person)
  • Stuffing, made up as per the instructions
  • 1 cooking apple, sliced into rounds
  • One onion, sliced
  • Cheddar cheese, 1 or 2 slices per stack
  • Tin foil for wrapping and making foil balls
Instructions
  1. (Before you begin, unless you have the type of slow cooker which can cook dry ingredients, it's wise to ball up some tin foil and place a cup of water in the bottom of your slow cooker, to prevent the pot from cracking which can sometimes happen with recipes with no moisture)
  2. Tear a square of tin foil off of the roll and place one pork steak in the centre
  3. Place a slice of apple on top of your steak
  4. Place a few rings of onion on top of the apple
  5. Place a couple of spoonfuls of stuffing mixture on top of the onions
  6. Top with a slice of cheese
  7. Place another pork steak on top and wrap the edges of the tin foil over to create a sealed parcel
  8. Repeat with the remaining ingredients
  9. Place the parcels in the slow cooker and cook for 6 hours on low
  10. Serve with mashed potato and veg of your choice

Because of the slow cooking, the meat is incredibly tender and the flavours of everything almost melt together. One pork stack is more than enough for one person and the girls shared one, which makes this a pretty cheap meal – even from Waitrose, the meat (which is the most expensive part of the recipe) was only £4 for a pack of six, which was enough to feed us four. It takes only a little bit of effort to make a really tasty meal, which is something I seem to find every time I try something new in the slow cooker.

To me, this is the perfect family meal – tasty, pretty well balanced and something that all of us really enjoy. What’s not to love about that?!

Slow Cooker Pork Stacks