Sally is a best-selling Author of 14 cookbooks, including her gluten-free cookbook “From My Kitchen to Yours”.
Sally operates a small cooking school in the idyllic Derwent Valley in Tasmania and she is passionate about creating nutritional, additive free food from fresh, seasonal produce
With autumn and winter’s chill in the air, now is the time of year when people’s thoughts turn to lovely warming dishes of winter, and by natural association – to the ever-popular slow cooker.
Mind you, those who really know their value have utilised their slow cooker over summer, when after a day of recreation or work, you can come home to a lovely light dish that has been simmering in the cooker during your absence.
With all of this in mind, I have written another slow cooker book with more than 100 new recipes. Its title is “Ultimate Slow Cooker” with dishes ranging from the warm and comforting to the light and lovely.
Not only are the recipes all entirely new, but most have recipes for accompaniments that complement the slow cooked dishes. You can choose to make them, or not – as the dishes are complete without them, it’s just a little something extra.
The recipes resonate of warm family meals, enjoyed together as a group, and there are also more with a more contemporary feel such as the two recipes included here.
All of the dishes contain natural ingredients – there are recipes every course for the breakfast, lunch or dinner table. While many recipes contain meat, fish or poultry, there is also a good range of recipes suitable for vegetarians.
So be sure to use your slow cooker to best advantage during the coming months. I really hope that this latest book will help with new and exciting, yet still easy ideas for making nutritious and delicious meals over the months (and years) to come.
Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade
For a 4.5-5 litre slow cooker. Serves 6
The sweet, nutty flavours of the dukkah are sure to make this dish popular with all who taste it. While the roasting of the red capsicum for the remoulade takes a little extra effort, the end result is worth it. However, for the sake of time management, tinned roasted capsicums can be substituted.
– 300g sweet potatoes, peeled and cut into 2cm cubes
– 125g carrots, peeled and cut into 2cm cubes
– 150g parsnips (peeled weight), cut into 2cm cubes
– 250g pumpkin, peeled and cut into 2cm cubes
– 1 onion, diced
– 1 teaspoon grated lemon rind
– 4 cloves garlic, finely chopped or crushed
– 2 tablespoons dukkah
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– ½ teaspoon ground fennel seeds
– ⅛ teaspoon ground cloves
– ½ teaspoon chicken stock powder
– 1.25–1.5kg boneless butterflied leg of lamb, visible fat removed
– 3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water
For the Roasted Red Pepper Remoulade
– 1 large red capsicum
– 1 long red chilli, diced
– 1 clove garlic, roughly chopped
– 1 tablespoon cider vinegar
– 2 teaspoons lemon juice
– ½ teaspoon salt 1 egg
– 1 cup olive oil
Place the sweet potatoes, carrots, parsnips, pumpkin, onion, lemon rind and garlic in the slow cooker and stir to combine.
Mix the dukkah, cumin, coriander, fennel, cloves and stock powder in a small bowl. Coat the lamb in the spice mix and place on top of the vegetables, sprinkling any leftover spices over the top. Cover and cook on High for 4 to 5 hours or Low for 8 to 9 hours or until the lamb is tender.
To make the roasted red pepper remoulade, preheat a grill to high. Cut capsicum in half and remove seeds and membranes. Brush skin with a little canola (or similar) oil. Place, skin side up under the grill and cook until the skin is blackened. Place in a bowl and cover with cling wrap. When cool enough to handle, remove the skin. Place capsicum flesh in the bowl of a food processor with the chilli, garlic, vinegar, lemon juice, salt and egg and process until smooth. With the motor running, gradually drizzle in the olive oil until the mixture emulsifies (thickens). Add salt to taste.
Remove the lamb from the slow cooker and keep warm.
If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken (do not thicken too much — this is just to give the sauce around the vegetables a little substance). Cook, uncovered, for 5 minutes more, adding salt and pepper to taste and if needed, a little pinch of sugar. Skim any fat from the surface.
To serve, cut the lamb into thick slices. Serve drizzled with the remoulade and with the roasted vegetables alongside.
Until next time…Sally
Click here to purchase Sally’s new cookbook “Ultimate Slow Cooker” (you will be taken to the ABC shop website)
Click here to purchase Sally’s new cookbook with Paul McIntyre “A Little Book of Slow” (you will be taken to the ABC shop website)
Click here to purchase Sally’s cookbook “A Kitchen in the Valley” (you will be taken to the ABC shop website)
Click here to purchase Sally’s gluten free cookbook “From My Kitchen to Yours” (you will be taken to the ABC shop website)
Click here to read more about Sally
Click here to read our Editor’s interview with Sally
Click here for Sally’s recipes