8 Hour Slow Baked Potatoes

 

8 hour slow baked potato topped with the works.

8 hour slow baked potato topped with the works.

Cooked to Perfection

The potato which everyone secretly loves. A perfectly cooked potato, one that’s fluffy and melts in your mouth is really perfection. This is a recipe that I got from my mum. Something that you can put on before you head to work or even before you head to bed at night. They keep perfectly in the fridge for up to 5 days if they last that long. Wrapped in tin foil and slow baked in a handy slow cooker this is a perfect energy packed meal, perfect as a vegetarian dinner or topped with stews, slaws or anything you can imagine. Even better just simply split open and served with plain or flavored butter.

This is one recipe you don’t want to miss out on!!

8 hour slow baked potatoes with herb butter, crunchy slaw, chive sour cream and bacon crumb

Ingredients:

8-10 medium size potatoes, agria are best
4 tbsp. plain or flavored butter
Crunchy Cabbage Slaw
1/2 cabbage, finely shredded
2 carrots, grated
2 spring onions, finely sliced
3 tbsp. Italian parsley, rough chop
4 tbsp. mayonnaise
1 lemon, juice and zest
salt and pepper
Bacon Crumb
4 streaky bacon rashes, baked until crunchy then rough chop
Chive Sour Cream
2 tbsp. fresh chives, chopped
125 grams sour cream
salt and pepper

Method:

  1. Turn slow cooker onto low.
  2. Individually wrap each potato in tinfoil and place in the slow cooker. Cooker for 8 hours on low.
  3. Turn slow cooker to keep warm while you prepare slaw, bacon crumb and chive sour cream.
  4. Combine all slaw ingredients in a large bowl season with salt and pepper, set aside.
  5. Combine chives, sour cream and a good seasoning of salt and pepper.
  6. Remove potatoes from slow cooker, cut a cross in the top and split open, place a spoonful of butter in the center, followed by a good helping of slaw and a large dollop of chive sour cream and finish with crunchy bacon crumb.
  7. Because there are a lot of baked potatoes you can have more than one or place remaining in the fridge and whip one out when your feeling hungry. These are great for an easy lunch during the week or an afternoon snack for the kids when they come home from school.

You can top them with whatever you like here’s a recipe for Beef, Bacon and Chickpea Stew with White Wine and Tomatoes that I topped a baked potato with, and it went down a treat!!

potatoes individually wrapped in tin foil.

Poataoes individually wrapped in tin foil.

Bacon ready to be baked.

Bacon ready to be baked.

IMG_3435

End result a bloody good spud!!

 

Slow Cooker Friday

End result a glossy tender stew.

Beef, Bacon and Chickpea Stew with White Wine and Tomatoes.

AHHH FRIDAY

By the time Friday rolls in lets all be fair we’ve all really had enough of the weekend and the last thing we want to do once coming home from a long week at work is cook dinner. So I thought how perfect a tasty slow cooker meal you can chuck on in the morning before heading off to work and come home to a virtually completed dinner. You just have to bake your potatoes and thicken the stew when you get home.

Beef, Bacon and Chickpea Stew with White Wine and Tomatoes

Ingredients:
900 gm blade steak, fat removed and 3cm dice
4 rashers streaky bacon, sliced into large batons
3 carrots, peeled and 2 cm dice
1 red onion, medium dice
3 garlic cloves, dice
3 tbsp. Worcester sauce
1/2 cup white wine
1 cup beef stock
1 can diced tomatoes
1 can chickpeas, rinsed
2 tbsp. cranberries
2 tbsp. oil
1 tsp. fresh rosemary
1 tsp. fresh marjoram
salt and pepper
2 tbsp. cornflour, mixed with equal parts water

Method:

  1. Turn your slow cooker onto low.
  2. Brown onions, bacon and garlic in fry pan over a medium heat with half the oil, add to slow cooker.
  3. Pour in half the wine and deglaze the pan add this to the slow cooker.
  4. Season beef and heat renaming oil in pan, brown beef both sides add to slow cooker, deglaze with remaining wine add to slow cooker.
  5. Add all remaining ingredients to slow cooker and stir.
  6. Place on lid and cook for 7-8 hours on low or 4 on high.
  7. Stir in cornflour mix and cook for 15minutes turn to keep warm until you choose to serve.
  8. Serve with a baked or mashed potato and a dollop of sour cream.

Serves: 4-5

Ready to be slow cooked.

Ready too be slow cooked.

End result a glossy tender stew.

End result a glossy tender stew.

Serve stew on baked or mashed potatoes topped with sour cream and chives.

Serve stew on baked or mashed potatoes topped with sour cream and chives.

 

 

Kumara and Beef Slow Cooker

 

 

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

As winter looms closer and the weather out side isn’t the nicest, its great too come home to a dish already cooked and the house smelling amazing. On a cold and busy day last week I pulled out the slow cooker and created this tender slow cooked meal. Rich beef alongside naturally sweet kumara and carrots with a flavorful gravy. This is an affordable recipe and I hope you try it out, its one that’s worth having in your recipe collection.

Kumara and Beef Slow Cooker

Ingredients:

1 cup carrot, rinse leave skin on and 2cm dice
2 cup kumara, rinse leave skin on and 3cm dice
2 small red onions, diced
4 cloves garlic, crushed
2 tbsp. olive oil
1 tbsp. butter
1 orange zest and juice
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
850gm beef blade steak, remove fat and cut 3cm dice
1/4 cup flour
1 tsp. salt
3/4 tsp. pepper
4 tbsp. Worchester sauce
1 tbsp. balsamic vinegar
1 1/2 cup vegetable stock
1 1/2 tbsp. cornflour

 

Method:

  1. Turn on slow cooker to either low or high, check the bottom of the recipe for cooking times and temp.
  2. Heat a heavy based fry pan over a medium heat at 1 tbsp. of oil followed by onions, garlic, thyme and rosemary. plus a good pinch of salt and pepper.
  3. Once the onion mix has started to brown add zest and juice of the orange and tip into the base of your slow cooker.
  4. Add stock to the hot fry pan, this will deglaze it and remove all the tasty flavour stuck to it. Add this to the slow cooker.
  5. Remove fat from beef and cut into 3cm chunks.
  6. In a snap lock bag combine the flour, salt and pepper mix well. Add diced beef and coat with the flour mix. (give it a good shake)
  7. Dust of excess flour this will burn when browning.
  8. Heat fry pan to a medium heat add 1/2 tbsp. oil and 1/2 tbsp. butter, add beef and brown both sides add to the slow cooker. ( I did this in 2 batches so the beef didn’t stew.)
  9. Add Worchester sauce and balsamic vinegar to the slow cooker give it a light stir, place the lid on and cook.
  10. Combine corn flour with 2 tbsp. cold water stir and make a slurry, add this to your slow cooker in the last 30 minutes to thicken up the sauce into a glistening gravy.
  11. Turn slow cooker onto warm while you cook either some rice, mashed potatoes or serve with dumplings and your fave green veges.

Ive served mine with a side of brown rice, red quinoa and homemade walnut parsley pesto.

Serves: 4-5

Cooking times and Temps.

Low – Cook for 8 hours

High – Cook for 4 hours

Leaving skin on your vegetables helps retain nutrients and vitamins.

Leaving skin on your vegetables helps retain nutrients and vitamins.

 

Brown onions, garlic, rosemary and thyme.

Brown onions, garlic, rosemary and thyme.

 

Add orange zest.

Add orange zest.

 

Add stock and deglaze the pan, add to the slow cooker.

Add stock and deglaze the pan, add to the slow cooker. 

 

Remove fat from beef and cut into 3cm dice.

Remove fat from beef and cut into 3cm dice.

 

Lightly coat diced beef in seasoned flour mix.

Lightly coat diced beef in seasoned flour mix.

Add browned meat to slow cooker.

Add browned meat to slow cooker.

Stir and cook on low for 8 hours or high for 4 hours.

Stir and cook on low for 8 hours or high for 4 hours.

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

Kumara and Beef Slow Cooker served mine with a side of brown rice and red quinoa and walnut parsley pesto.

 

I hope you all enjoy this recipe!