Slow Cooker Cottage Pie

Prep Time
15 mins
Cook Time
4 hrs
Servings
6

Pie Filling

500 g minced beef
1 small onion chopped
1 small leek chopped
1 large carrot grated
100 g mushrooms chopped
400 g chopped tomatoes (1 tin)
600 ml beef stock
4 tbsp tomato puree
1 splash Worcestershire sauce
1 tsp dried basil
1 tsp dried thyme
2 bay leaves
4 tbsp flour
1 tbsp oil
salt and pepper

Pie Topping

4 potatoes chopped
1 tbsp butter
100 ml milk
200 g cheese
salt
 
Turn your slow cooker on to high. Brown the mince, then set aside.

Fry the chopped onion, leek and carrot until softened slightly, then add the tomato puree, plain flour, basil and thyme and cook for a few minutes.

Add the chopped tomatoes, beef stock, Worcestershire sauce, mushrooms and bay leaves, then stir. Check the consistency of the sauce now as it won't thicken once cooking. Reduce if necessary, re-add the beef mince and season well with salt and pepper.

Transfer to the slow cooker and cook for four hours on high or seven on low.

An hour before the filling is ready, boil the potatoes until tender.
Drain and allow to steam-dry for a few minutes, then add the butter, milk, and half the cheese, and mash well.

Fill a pie dish with the filling from the slow cooker, taking care to remove the bay leaves. It's not essential, but allow the filling to cool before topping to stop the potato sinking into the filling.

Add the potato topping, then grill on high for five minutes until the potato starts to crisp. Add the remaining cheese and grill for a further five minutes.

Korean Beef Stew

Adapted from:

https://cookinglikekate.com/korean-beef-stew/

3 lbs Beef cut into 3-inch pieces
1 large onion sliced
6 cloves garlic minced
2 tbsp gochujang paste (Korean red pepper paste)
1 tbsp fresh ginger grated
1/4 cup brown sugar
1/2 cup soy sauce
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 cup beef stock
2 tbsp avocado oil (for searing)
2 star anise
4 whole cloves
2 tbsp mirin
vegetables (e.g., baby carrots, shiitake mushrooms, bell peppers, etc.)
cilantro garnish

Marinate the Beef:

In a bowl, mix together the gochujang paste, minced garlic, grated ginger, brown sugar, soy sauce, toasted sesame oil, rice vinegar, star anise, whole cloves, and mirin.
3 lbs Beef, 6 cloves garlic, 2 tbsp gochujang paste, 1 tbsp fresh ginger, 1/4 cup brown sugar, 1/2 cup soy sauce, 2 tbsp toasted sesame oil, 2 tbsp rice vinegar, 2 star anise, 4 whole cloves, 2 tbsp mirin

Place the Beef pieces in a large bowl or a zip-top bag and coat them with the marinade. Marinate for at least 2-3 hours or overnight.

- Preheat your oven to 300°F (150°C).
- Heat oil in a large oven-safe pan or Dutch oven over medium-high heat.
- Sear the marinated Beef pieces on all sides until they develop a nice brown crust. Do this in batches to avoid overcrowding the pan. Remove the seared pieces and set them aside.
- After searing, deglaze the pan with a splash of beef stock or red wine, scraping up the flavorful bits from the bottom.
- In the same pan, add sliced onions and any additional vegetables you're using. Cook until the onions are translucent and the vegetables are slightly caramelized.
- Place the seared Beef pieces back into the pan with the onions and vegetables.
- Pour in the remaining beef stock to ensure it covers the meat and vegetables. Bring the mixture to a simmer, then cover the pan.
- Transfer the covered pan to the preheated oven. Bake for about 2.5 to 3 hours or until the Beef becomes fork-tender.
- Remove star anise and whole cloves before serving. Garnish with fresh cilantro or parsley. Serve the Korean-style pot roast over rice or with your favorite side dishes.

Chicken & Lime Curry

https://charlotteslivelykitchen.com/chicken-lime-curry/

2 chicken breasts
2 tsp olive oil
2 onions
1 red pepper
1 tbsp cumin seeds
1 lime - zest
300 ml passata
200 ml water
Pinch of salt

For the marinade

1 lime - juice
1 tsp paprika
½ tsp hot chilli powder

For the curry paste

2 cloves of garlic
1 cube of ginger or ginger paste
1 green chilli - add more or less depending on how spicy you like it, 1 makes it a medium heat
1 tbsp ground coriander
1 tsp fenugreek
1 tsp turmeric
1 tbsp tomato purée

Marinate the chicken

Chop the chicken breasts into bite-sized pieces and place into a large bowl.
Add the lime juice (1 lime), hot chilli powder (½ tsp) and paprika (1 tsp).
Cover with cling film and leave to marinate while you prepare the rest of the curry.

Make the curry paste

Place the curry paste ingredients into a pestle and mortar - 2 cloves garlic, 1" cube ginger, 1 green chilli, 1 tbsp coriander, 1 tsp fenugreek, 1 tsp turmeric, 1 tbsp tomato purée and bash until there are no large lumps.

Cook the sauce

Slice the onions and roughly chop the red pepper into bite-sized chunks.
Heat the olive oil (2 tsp) in a large saucepan. Once hot turn the heat down to low-medium and add the onions and cook for 15-20 minutes until soft and starting to brown. Stir them regularly to ensure they don't burn.
Add the cumin seeds and cook for 1 minute.
Add the red pepper, lime zest (1 lime), curry paste, passata (300ml) and water (200ml) and simmer for 20 minutes while the sauce thickens. Stir occasionally. Season with salt to taste.

Cook the chicken

About 5 minutes before the sauce is cooked, cook the chicken. Heat a frying pan, add the chicken and cook for c. 5 minutes until it is piping hot all the way through. Turn it during cooking to ensure it cooks evenly.
Once the chicken and sauce are cooked, stir the chicken into the sauce and serve. I like mine with rice or chapatis.

Ninja Pressure Cook Lamb Curry

2 tbsp Oil
1 large Onion, diced
1 1/2 tsp crushed Ginger
1 1/2 tsp crushed Garlic
1 tsp crushed Green Chilli

2lb diced Lamb

60ml Water

1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
Salt
400g tinned Tomatoes, pureed
500g Water
2 Potatoes, Peeled and cut into quarters

Heat Oil and Saute Onions, Garlic, Ginger and Green Chilli until the onions turn golden brown. 8 – 10 minutes.

Add Lamb and sear for 2 -3 minutes.

Add 60 ml Water to deglaze the pot and then add remaining ingredients.

Assemble lid, seal and press Pressure Cook/ Set timer to 25 minutes. Do a quick pressure release by turning the pressure release button to vent. Carefully remove lid. Check if the Lamb is cooked through. Add Potatoes and stir through. Lock the lid again and pressure cook on high for 5 minutes.

Do a quick pressure release by turning the pressure release button to vent. To make the sauce thicker, continue to sauté uncovered until desired thickness is reached.

Kerala Fish Curry Recipe

Serves 4

Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.

Total Time: 45 mins

3 tablespoon coconut oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 sprigs curry leaves
1/2 inch piece ginger
6 cloves garlic
10 Indian small onions (shallots)
2 green chillies, slit
1 teaspoon salt

1/2 teaspoon turmeric powder
2 teaspoon red chilli powder (use more for a spicy curry)
2 teaspoon coriander powder

3 pieces kodampuli, malabar tamarind
1 cup coconut milk (lite milk)
250 grams Sardine / Mathi Meen


Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.
Saute till the onions are soft and starting to brown.
In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.
Add the paste to the curry and sauté well for 3-4 minutes until the masala paste is completely cooked.
Once the paste is well cooked, add in half a cup of water.
Soak the Kodampuli in a cup of water for 5 minutes. Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
Also add in the fish to the pan.
Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.
Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
Serve with rice.

https://www.kannammacooks.com/kerala-fish-curry-recipe/

Budae Jjigae (Korean Army Stew)

The best and the most popular Korean hot pot dish – Budae Jjigae (Army stew / Army base stew) recipe! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!

Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Servings: 2

Ingredients

2 cups chicken stock (1 litre) *see notes above
100 g SPAM thinly sliced
2 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
125 g tofu sliced (about 1.5cm, 1/2 inch thickness)
100 g enoki mushrooms base stem removed & stems separated,
100 g king oyster mushrooms thinly sliced length ways
50 g shiitake mushroom caps thinly sliced
0.25 cup aged Kimchi , cut into bite sized pieces
55 g instant ramen noodles
25 g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen
15 g green onion thinly & diagonally sliced
0.5 to 1 slice cheese

Sauce (Mix these in a small bowl)

1 Tbsp Korean chili flakes (Gochugaru)
1 Tbsp rice wine (mirin)
0.5 Tbsp soy sauce
0.5 Tbsp minced garlic
0.25 Tbsp sugar
0.25 Tbsp Korean chilli paste (Gochujang)
Few sprinkles ground black pepper


- Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).

- Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).

- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).

Notes
*1 Tbsp = 15 ml, 1 Cup = 250 ml

https://mykoreankitchen.com/army-stew-budae-jjigae/

Strozzapreti: Priest Choker Pasta

 

00 Flour 300g
Semolina flour 100g
Still water 150ml (warm), or more, depends on the flour
Salt - a pinch

4 portions

Put the flour in a heap on a pastry board or in a bowl.

Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Start kneading with your (very clean) hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 30 minutes in a cool place.

After the dough has rested, roll it out into a thin sheet of about 1.5 millimeters thick.

Fold the pasta and cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Cook the strozzapreti in plenty of boiling salted water.

Are you used to putting oil in fresh pasta water? This is a false myth. To prevent the fresh pasta from sticking while cooking, just pay attention to the cooking time and, above all, drain it with a slotted spoon without pouring it into a colander.

tweaked from:
https://www.finedininglovers.com/recipes/homemade-strozzapreti

I couldn't find any Semolina , so I just used 400g of 00 flour and they can out OK... 

Pork Neck Curry

Prep Time 30 minutes mins
Marinade Time 1 day d
Total Time 1 day d 30 minutes mins

Servings 6

1 kg pork neck, cut into large chunks
15 ml butter
15 ml oil
1 onion, roughly chopped
10 ml mustard seeds
200 g small cherry tomatoes
10 dried curry leaves, (fresh if available)
---------------
Marinade
3 dried chilies, small
15 ml cumin seeds
15 ml coriander seeds
5 cardamon pods, crushed
5 ml dried fennel
10 whole peppercorns
5 ml salt

5 ml turmeric
pinch of ground cinnamon
2 green chilies (optional) finely chopped
5 cloves garlic, crushed
2 cm fresh ginger, chopped

100 ml white wine vinegar
30 ml brown sugar
15 ml lemon juice

In a heavy-based saucepan, toast all the dried spices.  Add them together with the turmeric, cinnamon, fresh chili, and garlic to a mortar and pestle and grind.

Add the remaining ingredients to form a paste.

In a glass bowl of your choice, coat the meat with the marinade, cover, and leave to marinate overnight.
---------------

 
Wipe most of the marinade off the meat.  Using a heavy-based saucepan, heat the butter and oil until butter melted then braise the meat on both sides.  Only a few at a time.  Repeat until all is done.  Set aside.

In the same saucepan, saute the onions and mustard seeds slowly until soft and translucent.

Add the meat, tomato, curry leaves, and remaining marinade with 200ml boiling water.  Simmer slowly for 45 minutes or more until the meat is tender and aromatic.

https://www.thelondoneconomic.com/food-drink/recipes/24-hour-marinatedpork-neck-curry-292570/

Paneer Fish Curry

https://www.awesomecuisine.com/recipes/6536/paneer-fish-curry/

Prep Time 20 minutes
Cook Time 25 minutes

750 gms Fish Steaks (cleaned)
1 tbsp Plain Flour
1 tbsp Oil
1/2 tsp Black Mustard Seeds
3 Dried Red Chillies (large, deseeded and chopped)
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 1/2 Sugar
500 gms Paneer (cubed)
Salt (to taste)
1 tbsp Coriander Leaves (chopped, for garnish)

Marinate fish with turmeric, lime juice, and salt. Set aside for 15 minutes.
Mix Flour with water to form a thick batter.
Heat oil in a flat pan; add mustard seeds and red chillies.
Once the mustard seeds splutter, remove them from the heat and slowly add 2 cups of water.
Add powdered spices and sugar; place on low heat and let the gravy simmer.
Add the marinated fish, cover, and cook for 10 minutes.
Add paneer and batter, stir gently, and cook for 5 minutes until the gravy thickens.
Garnish with chopped coriander leaves.

https://www.awesomecuisine.com/recipes/6536/paneer-fish-curry/

Quick Kimchi Recipe

Trim and cut cabbage, add to the brine.
2 litres of water 400g salt
Brine for 60 mins.
Chop lots of spring onions.

In a liquidiser make the paste:
10 cloves of garlic
60g Fresh Ginger
2 ripe Pears, peeled and decored
Gochugaru to taste, about 6 teaspoons
Fish Sauce to taste, about 6 teaspoons
(add water if not loose enough)

Mix the paste into the Spring Onions.

Drain the cabbage and put some latex gloves on.
Massage the paste into the cabbage and put into an air tight container.

Ninja Foodi Beef Stew (No.2)

Adapted from:

https://lianaskitchen.co.uk/ninja-foodi-beef-stew/

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 25 minutes
Total Time 1 hour+

1kg diced beef (Shin, Stewing etc)
Flour
Salt & Pepper
Red wine to deglaze

1.2kg seasonal vegetables/potatoes
3 bay leaves
3 tbsp Worcestershire sauce
3 cloves Garlic, crushed
3 tsp dried mixed herbs

3 beef stock cubes (or some fresh chicken stock)
1l boiling water
3 tbsp Tomato Puree

Heat a little oil and brown off the flour coated and seasoned beef in batches.
Add to the Ninja Foodi.
Deglaze the pan with stock/wine.
Add the remaining ingredients, apart from any green vegetables, and stir.
Place the pressure cooker lid on.
Set the valve to 'seal' and cook on high pressure for 40 minutes.
At the end of the pressure cooking time leave the Foodi to release naturally for about 10 minutes before performing a quick release.
Remove the pressure cooker lid and add in any broccoli, peas or other green veg.
Set the Foodi to sear/saute and adjust the gravy to your liking.
Leave to cook for about 5 minutes or until the green vegetables are tender.
Add any additional seasoning if required.

Korean Beef Stew

Prep Time 4 hours hours
Cook Time 3 hours hours
Resting time 5 minutes minutes
Total Time 7 hours hours
Servings 6

    1.36 kg beef chuck cut into large pieces
    60 ml soy sauce
    60 ml shiro miso
    10 cloves garlic
    710 ml water
    5 ml hon-dashi
    30 ml gochujang
    15 ml gochugaru
 

Combine miso and soy in a small bowl. Stir to combine thoroughly. 

Mix the miso mixture with the beef and refrigerate 4 to 12 hours.

Pre-heat your oven to 325F. 

Film a pot generously with vegetable oil. Brown the beef in batches over medium low heat. Leave room around the beef. You don't want it to steam. You want it brown. Take your time. Every stove is different. You may need to adjust the heat.

Transfer the browned beef to a clean dutch oven. Add the garlic and the gochugaru to the pot.

Make your dashi. Bring the hon-dashi and water to a boil. Let simmer briefly.

Mix the gochujang with a couple tablespoons of hot dashi in a small bowl. Add a bit more dashi if needed. Get the gochujang to dissolve in the dashi. It's way easier to do this in a small bowl. Chasing miso or gochujang around a large pot is a pain.

Add the gochujang mixture. Now add enough of the remaining dashi to come up 2/3 of the way up the meat.

Cover the dutch oven with aluminum foil or parchment. Then put the lid on it. Place in the oven and braise for about an hour. After an hour give it a stir and return it to the oven.

Beef is done when it is tender. This will take probably around 3 to 3 1/2 hours if you have big chunks. Start checking after 2 1/2 hours. There's no way to rush this. It's ready when it's ready.

It reheats well though so just plan ahead. Give yourself some extra time. Reheat to serve. Much better than having your guests wait an extra hour or two for dinner...

Notes
3 cups of water and 1 tsp hon-dashi makes a pretty mild dashi stock. If you make your own from scratch then substitute 2 cups dashi and 1 cup water.

Goan Fish Curry

A very well written recipe, borrowed from here:

https://www.recipetineats.com/goan-fish-curry-indian/

4 servings.

Curry paste:

2 1/2 tbsp Kashmiri chilli powder
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder
3/8 tsp ground cloves
6 cloves garlic , minced
1 tbsp fresh ginger, finely grated
2 tbsp tamarind puree
1/2 red onion, chopped
90 ml water (plus more, as needed)

Curry:

3 tbsp vegetable oil
1/2 tsp black mustard seeds
1/2 red onion , cut in half again and thinly sliced
1 tbsp tomato paste
165 ml tomato passata or crushed tomato
165 ml water
400ml/ 14oz coconut milk , full fat
1 1/4 tsp salt
1 1/2 tsp sugar
1/4 tsp chilli powder
2 long green chillies , cut into half lengthwise and deseeded
1 tomato , cut into 8 wedges then into 2.5cm / 1" chunks
600g / 1.2 lb firm-fleshed white fish , cut into 3cm / 1.25" cubes

Garnishes / serving:

1/4 cup fresh coriander/cilantro leaves
Finely sliced green chillies , optional
Basmati rice

Curry Paste:

Place Curry Paste ingredients in a tall jug or milkshake container then blitz on high for 5 to 10 seconds until the onion is pureed. Add more water if needed to make it puree.

Curry:

Sizzle black mustard seeds: Heat oil over medium heat in a large pot. Add black mustard seeds and let them sizzle for 30 seconds

Saute onion: Add red onion and cook for 3 minutes until edges start to tinge with gold.

Add curry paste and cook for 3 minutes - to evaporate water, make spices bloom and cook garlic & ginger.

Turn heat up to medium high. Add tomato paste and tomato pulp, cook for 2 minutes.

Add water, coconut milk, sugar, salt and chilli powder if using. Stir, then bring to simmer, low heat so it's bubbling gently.

Simmer 2 minutes, add tomato & green chilli: Simmer for 2 minutes, add tomato and green chilli.

Simmer for another 3 minutes, stirring every now and then - sauce should be thickened (not watery), it gets looser again when fish is added.

Add fish, stir, cook for 3 to 4 minutes until fish easily flakes.

Remove from stove and transfer to serving bowl. Garnish with coriander/cilantro and fresh green chillies if desired.

Quick Keralan Pandi Curry (Pork)

600g - 900g pork loin steak or fillets
Sea salt to taste
Freshly ground black pepper
2 tbsp coconut oil
1 tsp fennel seeds or 2 star anise
2 dried red chillies
2 onions, finely diced
2 tsp cumin seeds
1 tsp coriander seeds
5 garlic cloves, minced
2 fresh green chilli, chopped
1 tbsp ginger, freshly grated
400g tinned tomatoes
1 tbsp tamarind paste
1 tsp ground turmeric
200g coconut cream
100g green beans, trimmed
Handful fresh coriander leaves, chopped
 

    1.    Heat a wide pan and add the oil. Once hot, add the whole fennel seeds and red chillies.
    2.    Add the onions and sauté until they start to brown, then add the minced garlic.
    3.    Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp of the turmeric.
    4.    Stir the tinned tomatoes, tamarind, green chilli, grated ginger into the pan with the onions and stir through.
    5.    Grind the coriander seeds and cumin seeds in a pestle and mortar.
    6.    Once the masala starts to simmer, add the remaining turmeric, ground cumin and coriander, and stir. Let it reduce and thicken.
    7.    Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
    8.    Pour in the coconut cream and heat through, then add the trimmed beans and cook for a further 5 minutes until the beans are cooked.
    9.    When cooked through, check the seasoning and add the coriander leaves and serve with plain rice.

https://www.harighotra.co.uk/quick-keralan-pandi-recipe

Spicy Indian Cauliflower (Achari Gobhi Dry)

Ingredients for 4

3 tbsp oil
1 large head of cauliflower cut into small florets
2 tsp paanch phoron mix
1 large onion finely chopped
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tsp amchoor powder
2 tbsp tomato paste
kasuri methi (if you can get it...)

- panch phoron (equal parts whole cumin seeds, fennel seeds, black mustard seeds, fenugreek seeds, and nigella seeds)

Heat oil in a large non-stick pan on medium high heat and add in the cauliflower. Fry for a few minutes until browned a bit, then set aside.

Add some more oil if needed then add panch phoron mix. Once the spices start to sizzle, add in onions, ginger and garlic and fry for a few minutes till onions soften and lightly brown.

Stir in the spices and tomato paste and mix well. Now add in the cauliflower florets and mix to coat well with the spice mixture. Cover the par and cook for 5-6 minutes, stirring occasionally till the cauliflower is cooked through.

Add a splash of water if it gets too dry. Season with salt to taste.

Sprinkle with chopped coriander.

Ninja Foodi - Pressure Cook Whole Chicken

https://www.jocooks.com/recipes/pressure-cooker-whole-chicken/

Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.

Season the chicken: Carefully create pockets between the chicken’s skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butchers twine to to tie the ends of the legs together.

Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.

Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.

Lamb Curry

To Marinate:
Lamb-1kg
Yogurt-3/4cup
Salt-pinch
Turmeric - 1/2 tsp

Oil-1/4cup
Cinnamon - 1 inch
Cardamon-3
Clove-6
Onion - 2 sliced thinly
Tomato - 1/2 chopped finely
Green chilli - 3 silted
Ginger garlic paste - 1 tbsp
Coriander powder - 1/2 tbsp
Chilli powder - 1 tsps
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - to garnish 15 . Salt - as needed
Nutmeg powder - pinch

Cooking Instructions Step 1
Marinate the lamb pieces in yogurt and pinch of salt for about 1/2 an hour to 1 hour in fridge.

Step 2
Heat oil in kadai add cinnamon, cardamon, clove. Now add sliced onion and green chillis. Saute till the onion turns transparent.

Step 3
Now add ginger garlic paste, turmeric powder. Saute until the raw smell goes off. Add tomatoes and saute for a bit. Now add the marinated lamb with yogurt to this. Cook the lamb in its own yogurt water on medium heat till the oil separates from the sides

Step 4
Add coriander powder, chilli powder and cumin powder. Saute for a minute.
 
Step 5
Add 2 cups of water, salt. Cover and cook the lamb pieces till soft and juicy in slow fire. This dish you have to slow cook the lamb to get perfect juicy consistency.

Step 6
Open the lid add garam masala and cook for another 2 minutes. Adjust the salt level. Garnish with nutmeg powder and coriander leaves. Switch off the flame.

Ninja Foodi roast chicken

 https://katykicker.com/ninja-foodi-roast-chicken/

How to roast a whole chicken in the Ninja Foodi

Prep Time 5 minutes

Cook Time 55 minutes

Ingredients

• 1 whole chicken Mine was 1.5kg but whatever size you get just make sure it will fit into your Ninja Foodi
• 15 ml olive oil
• 4 cloves of garlic
• 1 teaspoon each of sage thyme, paprika
• 1/2 teaspoon of salt and pepper

Instructions

1. Mince your garlic cloves lightly using a knife.

2. Mix together the sage, thyme, paprika, minced garlic, salt and pepper with the oil.

3. Use 2/3 of this oil mix to dress the chicken all over.
4. Reserve 1/3 of the oil mix to use later on in the cooking process.
5. If you’ve got an *air fryer sling then use it for this recipe for convenience. The sling has to be one of my favourite Ninja Foodi accessories and I use it at least weekly.
6. Place your chicken in the air fryer basket. I like to go for breast side down.
7. Use the roast mode to cook at 180C (355F approx) for 35-40 minutes.
8. Turn the chicken over, baste it with the remaining oil mix and then leave it turned over.
9. Pop this back in, breast side up, and use the air fryer mode at 180C (355F approx) for 15-20 minutes.
10. Check that the chicken is not burning close to the end of the cooking time and use a meat thermometer to check the safe internal temperature has been reached also.

Pressure Cooked Beef Stew in the Ninja Foodi

Prep Time 10 minutes mins
Cook Time 32 minutes mins
Time to Pressure 20 minutes mins
Total Time 1 hour hr 2 minutes mins

2 Tbsp olive oil
60 grams flour
1½ tsp sea salt
1 tsp thyme dried leaves
1 tsp pepper
900 grams chuck roast
2 onions large, divided or 3 smaller sweet onions
240 grams red wine dry
600 grams beef stock divided
2 Tbsp Worcestershire sauce
6 cloves garlic smashed
400 grams carrots
400 grams potatoes Yukon gold
6 ounces mushrooms

Combine the flour, salt, thyme, and pepper into a medium size container or bag. Cut up the beef into 1-1½" cubes and toss the beef cubes in the flour mixture. Reserve the remaining flour.

Add the olive oil to the inner pot of the Ninja Foodi and turn the sear/saute on high. When the oil is very hot, add the floured and unfloured beef cubes and brown them on all sides. This takes about 10 minutes or so.

Mince the garlic and cut one onion into large chunks and add them to the pot.

Deglaze the pot with the wine and scrape the bottom with a non-stick-safe utensil to remove the browned bits (fond) from the bottom of the pot. The wine will thicken.

Add in 2 cups of the beef broth (reserve ½ cup for later) and the Worcestershire sauce to the inner pot. Stir well. Put the pressure lid on and turn the black valve to seal. Pressure cook on high for 20 minutes. When the time is up, immediately release the pressure.

While the beef is pressure cooking, cut up the carrots into ½" slices, quarter the mushrooms, and cut the potatoes and onions into 1" pieces.

When the pressure has been released, add in the vegetables. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 2 minutes. When done, immediately release the pressure.

*** follow this order exactly and use a canning jar with a metal lid, you must cool down the hot liquid BEFORE adding the flour*** Remove about 1 -1½ cups of the broth from the inner pot and place in canning jar or other container with a lid. Add remaining ½ beef broth (that is cold or room temp) and then add the flour on top. Shake well to combine the flour with the broth. Add back into the inner pot with the remaining stew and stir. Simmer on medium for 10 minutes to cook the added flour and thicken the stew.

Easy Smoky Baked Beans

https://www.rebelrecipes.com/easy-smoky-baked-beans/

Cosy homemade smoky baked beans - three types of beans, and lots of lovely spices. Pure delicious comfort food - make a big batch to freeze.
Prep time: 10 minutes mins
Cook time: 15 minutes mins
4 servings

    2 tbsp olive oil
    1 onion diced
    4 cloves garlic
    1 tsp smoked paprika
    1/2 tsp cayenne pepper
    1 tsp cumin seeds
    2 packs/tins organic tomatoes
    1 courgette sliced
    3 sundried tomatoes chopped up finely–optional
    2 tsp tamari
    1 pack organic borlotti beans
    1 pack organic red kidney beans
    1 pack organic cannelloni beans
    Sea salt
    Black pepper
    1 tbsp maple syrup
    1 tsp apple cider vinegar
    1 tsp liquid smoke–optional
    Optional–extra sprinkle of chilli flakes 

 

Add the onion to a large pan with the oil and sauté for 10 minutes on a low heat.
 

Add in the garlic and spices and fry for a further few minutes.
 

Next, add the courgette, tomatoes and sundried tomatoes and simmer for 30 minutes on a very low heat.
    

Finally, add in the beans, tamari, maple syrup, apple cider vinegar, liquid smoke.
 

Simmer for a few minutes, then season with the salt, pepper and chilli to taste.