Winning Recipes: Savoury One Pot Wonders

Recipe #1 – Slow Cooked Shredded Beef Ragu with Pappardelle Pasta

Ingredients:

• 1 teaspoon olive oil
• 6 garlic cloves, minced
• 1.2kg flank steak or beef chuck, cut into 4 equal pieces (about 300g each)
• 1 tbsp salt
• 1 tbsp black pepper
• 80g of crushed can tomatoes
• 1 onion, diced
• 1 carrot, diced
• 3 sprigs of fresh thyme
• 3 dried bay leaves
• 1/4 cup reduced salt liquid beef broth or 2 beef stock cubes
• 500g of pappardelle pasta
• Grated parmesan cheese, ricotta, and finely chopped fresh parsley for topping

Method:

1. Using a skillet, pour in the olive oil over medium high heat.
2. Add in garlic and cook, stirring for 2 minutes until it turns a golden and light brown.
3. Season the beef with both salt and black pepper and transfer the beef to a slow cooker.
4. Pour the tomatoes and broth (if cubes ensure this is dissolved first) over the beef and add the garlic from step one, bay leaves, carrots, onion and thyme.
5. Cover and cook on high for 6 hours or on low for 8 to 10 hours.
6. Once cooked, shred the beef in the pot using 2 forks.
7. Cook the pappardelle pasta based on packet instructions.
8. Drain the cooked pasta, return it to the pot and add the sauce from the slow cooker.
9. Increase the cooktop heat to high and stir the pot for about 1 minute until the pasta and sauce are combined.
10. To serve, divide among the desired number of bowls and serve each bowl with generously fresh parmesan, ricotta and parsley. Serve hot and enjoy!

Recipe Note: Ingredients like pasta toppings can be varied and altered in intensity of flavours based on personal preferences.

This recipe was provided by National Product Review Crock-Pot competition winner Susan.

Recipe #2 – Easy One Pan Chicken & Broccoli Noodle Stir Fry

Serves 2

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ingredients:

Main:

• 440g udon noodles (2 packs total) or your choice of noodles
• 300g skinless chicken thigh fillets (chopped into small pieces)
• 1 broccoli (280g), florets separated and cut into even sized pieces
• ½ small red bell pepper (45g), julienned
• 1 tsp toasted sesame seeds
• Some cooking oil (I use rice bran oil)

Sauce (mix these in a bowl):

• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tsp minced garlic
• 2 tsp sesame oil

Method:

1. Marinate the chopped chicken in the sauce (while the other ingredients are getting prepared) and set aside. Heat a pan/skillet on medium-high heat and once heated add some cooking oil and spread it thinly. Add the chicken (and any remaining marinade) and cook until 60% of the meat is cooked (about 5 mins). Stir occasionally.
2. Boil the udon noodles per the manufacturer’s instructions. Drain the water. Set aside. (Ideally, step 1 and step 2 should start at the same time so that you use the fresh, warm and not sticky noodles.)
3. Add the broccoli and the red bell peppers into the skillet and stir. Cook until the chicken is nearly (98%) cooked. Add the boiled udon noodles and stir occasionally. Once the chicken is fully cooked, garnish with the sesame seeds then serve.

Note: *1 Tbsp = 15ml

Recipe by Sue from ‘My Korean Kitchen’.

Recipe #3 – One Pot Beef Meatball Pasta Bake

Serves 8

Ingredients:

• ½ cup Milk
• 2 cups Panko Breadcrumbs
• 1.2kg Beef Mince
• 1 ½ cup Parmesan
• 1 ½ Tbsp Oregano
• 1 ½ Egg yolks
• 3 cups Kale
• 5 cloves Garlic
• 550g Mozzarella
• 1 ½ Onions
• 1 ½ Carrot
• 3 stalks Celery
• 3 Tbsp Tomato Paste
• 600g Chopped Tinned Tomatoes
• 550ml Chicken Stock
• 1 ½ cups Pasta

Method:

1. Preheat oven to 180°C. Put the breadcrumbs and milk in a large bowl and set aside for 5 minutes to soak. Add the beef mince, egg, grated parmesan cheese and half of the crushed garlic, mix to combine.
2. Roll out a small ball of mince push a cube of mozzarella into the middle of the ball, repeat with the rest of the mixture and the cheese.
3. In a frying pan over a medium heat and cook the meatballs, for about 5 minutes or until golden. Remove from the pan and set aside. Heat half of the oil in the same pan over medium heat and add the onion, carrot, celery and remaining garlic. Cook, stirring for 3 to 4 minutes or until softened.
4. Add the tomato paste and cook for 1 minute. Add the tomatoes, stock, kale and pasta stir to combine. Return the meatballs to the pan and cover with a tight-fitting lid cook in the oven for 15 to 30 minutes or until pasta is al dente and the meatballs are cooked through.

Recipe by Fisher & Paykel.

Recipe #4 – Vegan Slow Cooker Potato & Chickpea Tikka Masala with Cashew Cream

Ingredients:

Dry spices

• 1 tablespoon garam masala
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1.5 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• 1 teaspoon ground turmeric
• 1/3 teaspoon cayenne pepper

Tikka Masala:

• 1 tablespoon coconut oil
• 1 brown onion, thinly sliced
• 3 garlic cloves, minced
• 1 thumb size piece of ginger, cut into matchsticks
• 3 cups of diced pink skinned potatoes
• 1 can of crushed tomatoes
• 1 can of whole cherry roma tomatoes
• 2 tablespoons of tomato paste
• 1 can chickpeas, drained and rinsed
• 1 cup frozen peas
• 1 red capsicum sliced
• 1 red chilli finely diced
• ¾ cup of cashews
• ½ a lemon of juice

Rice:

• Basmati rice
• Lemon rind peelings
• 5 cardamom pods
• 1 star anise

Method:

1. Mix the dry spices together in a small bowl and set aside.
2. Heat coconut oil in a small pan and sauté onion until translucent, add the garlic and ginger and continue to sauté for another 30 seconds, until it becomes fragrant. Can do this in a slow cooker with searing ability or omit oil and add all ingredients to the slow cooker from the start.
3. Transfer mixture to the slow cooker, add spice mix and mix well.
4. Add the potato, chickpeas, green peas, capsicum, chilli, tin tomatoes and tomato paste to the slow cooker. Mix well then set the slow cooker to High for 4 hours.
5. While the slow cooker is going, soak cashews in a bowel of water, just before the slow cooker is done, drain and rinse cashews, place in a blender with ¾ cup of water and blend until smooth.
6. Cook Basmati rice with lemon rind peelings, cardamom pods and star anise (pick them out before serving).
7. Just before serving add lemon juice and cashew cream to Tikka Masala and stir until combined. Add a pinch of salt to taste.
8. To serve, add rice to a bowl and ladle over the Tikka Masala. Enjoy!

This recipe was provided by National Product Review Crock-Pot competition winner Kyle.

Recipe #5 – Slow Cooked Coq Au Vin

Serves 6

Ingredients:

• 1.8kg – 2kg chicken cut into 8 joints
• 2 bottles of red wine (preferably Burgundy, Pinot Noir also suitable)
• 140g bacon lardon
• 24 pearl onions
• 1 large onion
• 3 large carrots
• 1 cloves garlic, crushed
• 150g button mushrooms
• 5 shallots
• 25g butter
• 2 tbsp vegetable oil
• Bouquet garni: thyme, bay leaves, 1 stick celery
• Salt and ground black peppercorns
• 1/4 litre chicken stock
• 1 shot glass of Marc de Bourgogne or brandy
• Chopped parsley
• Puréed potatoes, to serve

Method:

1. Day one (Marinade preparation): Place the chicken, three large carrots – peeled and diced, one large, diced onion, bouquet garni and red wine into a large bowl until the ingredients are covered. Keep in the marinade in the fridge overnight allowing it to rest.
2. Day two (Ready to cook): Separate the chicken and vegetables from marinade. Discard the onions.
3. Cut the bacon into short strips like matchstick size. You can purchase bacon lardons already cut in strips. Heat a large saucepan, add in the bacon lardons and cook until crisp and golden on moderate heat, stirring from time to time. Don’t burn the lardons. If you are using regular bacon (rashers) add 1 tbsp of the vegetable oil to your pan. Remove from the pan and drain on kitchen paper.
4. Peel and chop the shallots. Add the shallots to the pan and cook, stirring the pan often, for 4-6 minutes until golden. Remove and keep aside with the bacon lardons.
5. Put the oil and butter into a hot pan (thick-bottomed casserole dish, if you have one). Add the chicken pieces to the pan (so that they have room to colour), turning them regularly, for 5-8 minutes until golden. This is important for the flavour of the dish. Remove and set aside with the bacon lardons. You will notice a thin film on the bottom of your pan – this is where a lot of the flavour of the dish will come from, don’t remove this.
6. Peel the garlic and place it into the pan and cook briefly, add the chopped carrots from the marinade. Return the chicken and bacon lardons to the pan.
7. Then with medium-high heat, pour in the Marc de Bourgogne or brandy and flambé, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.
8. Add the chicken stock, the bouquet garni and the red wine from the marinade so that the chicken is covered. Season with pepper, salt, and a pinch of sugar. Cover with a lid, lower the heat to a gentle simmer, and cook for 50 minutes to an hour.
9. Day three (The finishing touches): When the chicken is cooked, it should be soft but not falling from its bones. Lift the chicken pieces from the pan and place into a separate bowl.
10. Pass the cooking liquid through a chinois (or sieve), straining the sauce into a large, clean pan, discarding bouquet garni, keeping the lardons and vegetables. Place the pan with the sauce on a high heat and let it bubble until it has reduced a little. As it reduces the sauce will become thicker and quite glossy. It should not however be thick.
11. Glazed pearl onions: Heat oil in a non-stick frying pan over medium heat. Add the pearl onions. Cook, tossing occasionally, until beginning to brown, about 5 minutes. Sprinkle with sugar; season with salt and pepper. Add 500ml water and a sprig of thyme. Stir occasionally about 12 minutes, until the onions are tender and the liquid has evaporated.
12. Button mushroom: Heat oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and let them cook over a high heat for a few minutes until golden. Season with salt and pepper.
13. Return the chicken and bacon lardons to the sauce and add the pearl onions and the button mushrooms allowing the flavours to combine.
14. Transfer to a warmed serving dish. Garnish with chopped parsley and serve with puréed potato.

Recipe Note: The dish can be prepared in advance and served the following day as its flavour improves after a day in the fridge! A French baguette with the creamiest butter is a must to soak up the gorgeous sauce.

This recipe was created by French chef Jérôme Fernandes,
shared by National Product Review Crock-Pot competition winner Andrea.

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