Awesome Recipes

Slow Cooker Lentil and Sausage Stew

• Prep:15 mins  |  Cook: 3 hours
• Serves: 12

A hearty slow cooker meal that is simple to make and satisfying to eat, especially on a cold day! Top each bowl with some grated Parmesan and serve with warm, crusty bread, if desired.

Ingredients

450g dried lentils

1 (400g) tin chopped tomatoes, drained

1L beef stock

600ml water

1 carrot, chopped

1 kg Polish sausage, cut into 1cm pieces

1 stick celery, chopped

Preparation method

1.		Rinse lentils, but do not soak. In a slow cooker, stir together the lentils, tomatoes, stock, water, carrot, sausage and celery.
2.		Cover, and cook on High for 3 hours, or Low for 6 to 7 hours. Stir well before serving.

Note

Find Polish sausages, like Kabanos, at the supermarket or a Polish deli. If you can't find any Polish sausage, use a good pork sausage or fresh Spanish chorizo.

Awesome Recipes

Pasta with ham, mushrooms and cream

This simple pasta dish tastes really wonderful, yet it only takes 30 minutes to make.

This simple pasta dish tastes really wonderful, yet it only takes 30 minutes to make.

Serves 4

Ingredients
500g pappardelle
200g chestnut mushrooms, sliced
2 x 400g tins of cherry tomatoes
100ml double cream
1 large white onion, finely sliced
250g diced cooked ham
4 tbsp olive oil
3 tbsp flat-leaf parsley, freshly chopped
100g Parmesan cheese, freshly grated
Salt and pepper to taste
Method
1. In a large frying pan or a wok, fry the onions over a medium heat in the oil for approx five minutes. Stir occasionally with a wooden spoon.
2. Add in the ham and mushrooms and continue to cook for a further three minutes.
3. Pour in the cherry tomatoes, stir well and gently simmer for eight minutes. Stir every couple of minutes.
4. Then pour in the cream and season with salt and pepper. Mix it all together, remove it from the heat and set to one side.
5. In a large saucepan, cook the pasta in the salted boiling water until al dente. To get the perfect "al dente bite", cook the pasta one minute less than instructed on the packet.
6. Once the pasta is cooked, drain and tip it back into the same pan.
7. Pour over the Boscaiola sauce with the parsley.
8. Stir the pasta and sauce together for 30 seconds, allowing the flavours to combine properly.
9. Serve immediately with Parmesan cheese sprinkled on top.

Awesome Recipes

Affordable meals in under 20 minutes with roast loin of lamb with mediterranean vegetables


Serves 1

Ingredients
1 x lamb rump, fat and sinew removed
½  x aubergine
½  x courgette
2 x cloves garlic
4 x on the vine cherry tomatoes
4 x new potatoes peeled
½ bunch rosemary (leaves removed, reserve he stalks)
½ bunch flat leaf parsley (leaves removed)
150ml olive oil
Dash of white wine vinegar
75ml sherry vinegar
Cooked spinach

Method
Colour the lamb on all side in a pre heated pan, add the peeled new potatoes and colour, then add the whole garlic cloves and rosemary stalks place into the oven for 8min, turning after 4mins. Add the cherry tomatoes after 6 min of cooking.

Meanwhile, pre heat a griddle pan, slice the aubergine and courgette at a 45 degree angle, season and oil, then place onto the pre heated griddle pan, cook on 1 side for 2 minutes, turn and cook for a further 2 min, then pour over the sherry vinegar.

Plunge the rosemary and parsley into boiling water for 1 min, remove and place into a food processor, add the white wine vinegar and ¼ of the oil, turn on a blend, then slowly pour in the remaining oil until a sauce consistence is achieved and the sauce is a nice green colour.

To Serve
Place the aubergine at the top of the plate with the courgettes, tomatoes, garlic and potatoes all stacked up, then slice the lamb rump and place on top of the spinach, finish by drizzling the herb oil over the top