Another episode in the slow cooker diaries! I know that a couple of you actually purchased a slow cooker when I posted my recipe for Slow Cooked Pork so I’m trying to make the appliance useful and not a dusty fixture in your kitchen cabinets.
Here’s the thing… I had an allergy test a few weeks ago and to my utter shock, I found out that I am allergic to soy! For someone that adores tofu and drinks organic soy milk like it’s life’s sustaining power, this was a very sad revelation. By no means am I cutting it from my diet (good news is that I don’t turn into a swollen pumpkin when I eat it) but I suppose I should limit my intake a tad to avoid the small irritations it does cause.
So, there might be a wee more meat in my diet to fill my reduced tofu gap. But as a disclaimer, I try very hard to buy meat that is farmed responsibly, partly because I can’t bear to think of a caged, unhappy animal and partly just because it tastes better! Enjoy this easy, work free recipe!
For the Recipe, click here:
Hoisin and Apricot Slow Cooked Beef with Lemon Basmati Rice
I don’t really have much to say other than a HUGE thank you to Jay who let me borrow his insanely rad camera. I feel like a total fraud because I have absolutely no idea how to use this thing, but he was nice enough to give me a short tutorial. I’m playing with things like “Aperture” and laughing at myself, having fun in the process.
But back to the food… These Island Short Rib and Mango Chutney Tortillas were just devoured by Ivan and me. I think we deserved it after smelling the tantalizing flavors coming from the kitchen for the last 10 hours… Cue my new slow-cooker, which by the way, is going to be my new best friend. I have a feeling that any real chef out there would sniff at the slow-cooker, but I just love it. Anything that takes the fuss out of cooking you know? The coconut flavoring is the star of this dish. Use a teeny tiny bit, but it will add such an interesting exotic flavor to the meat, you won’t regret it. Even if it smells overpowering when you make the sauce, have no fear, it mellows out during the cooking process.
So toss it all in and 10 hours later, believe me, your patience will pay off!
For the Recipe, click here:
Tropical Short Rib and Mango Chutney Tortillas
