Recipes continued
Pork and Chorizo Stew
Serves
1.5kg pork neck cut into 2cm chunks ½ cup plain flour
Salt and pepper, to taste 2 tablespoons oil
3 onions, chopped
150g bacon, chopped
2 cups chicken stock
2 cups white wine 1/3 cup tomato paste
500g chorizo, sliced 1 cm rounds
2 x 400g cans whole tomatoes Salt and pepper, to taste
1.Dust pork with flour. Season with salt and pepper.
2.Heat oil in a large frypan over medium heat. Working in batches, brown pork; transfer to slow cooker.
3.Add onion and bacon to same pan and cook until soft. Add to slow cooker.
4.Add remaining ingredients to slow cooker. Stir.
5.Place lid on pan. Cook on HIGH for
TIP: If the sauce is too thin, add 2 tablespoons of cornflour dissolved in a little water to thicken. Or serve in a bowl with a crusty piece of bread. Return to cook for 30 minutes on LOW.
Chilli Con Carne
Serves
2 tablespoons oil
500g beef mince
2 stalks celery, chopped
2 cloves garlic, crushed
1 brown onion, sliced
1 green capsicum, deseeded, chopped
700g jar tomato pasta sauce
2 x 400g cans kidney beans, drained
2 x 400g cans cannellini beans, drained, reserve liquid
1 tablespoon chilli powder
1 teaspoon dried basil
1 teaspoon paprika
1 ½ teaspoon fresh oregano Salt and pepper
1.Heat oil in a large frypan over medium heat. Add mince and cook, stirring, until browned.
2.Place mince in slow cooker with remaining ingredients, including cannellini bean liquid. Stir.
3.Place lid on pan. Cook on HIGH for
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