taste.com.au Cookbooks

While slow cooker season is here, we’re seeing more and more that this trusty appliance is being whipped out throughout the year. And it’s no surprise either, considering just how big the repertoire is. In this book we’re hitting all the slow cooker high notes – with some of taste.com.au’s favourite curries, casseroles, soups and healthy recipes. We’ve also thrown in the surprisingly slow cooker chapter (page 75), where quiche, fried rice, pastas and more get to shine – yep, in the slow cooker! This appliance is here to make dinnertime an easier, less hands-on affair. We love that you can cook big-batch meals, so you’ve got a hearty, wholesome dinner for now and more servings for later. Let one of these delicious recipes bubble away on a Sunday –…

Chicken & potato curry SERVES 4 | PREP 20 MINS | COOKING 4 HOURS 15 MINS Ingredients 1 tbsp vegetable oil 8 small skinless chicken thigh cutlets 1 brown onion, halved, cut into thin wedges 185g chicken curry paste 270ml can coconut milk 125ml (½ cup) chicken stock 1 lemongrass stem, bruised 1 cinnamon stick 1 whole star anise 2 makrut lime leaves, torn 500g desiree potatoes, peeled, halved 300g cauliflower, cut into florets 2 tsp brown sugar 2 tsp fish sauce Fresh coriander leaves and sliced long red chilli, to serve 4 roti, warmed 330g (2 cups) steamed jasmine rice (see tip) Method 1. Heat the oil in a frying pan over medium-high heat. Add the chicken and cook for 3 minutes each side or until browned. Transfer to…

Braised lamb with onions SERVES 6 | PREP 15 MINS | COOKING 4 HOURS 35 MINS (OR 8 HOURS 35 MINS) Ingredients 1 tbsp extra virgin olive oil 1.5 kg boneless lamb shoulder roast, cut into 5cm chunks 20g butter 2 brown onions, halved, thickly sliced 2 garlic cloves, crushed 80ml (⅓ cup) passata 250ml (1 cup) chicken stock 80ml (⅓ cup) white wine 1½ tbsp Worcestershire sauce 2 tsp soy sauce 2 fresh rosemary sprigs, plus extra 2 tsp chopped leaves 2 fresh bay leaves 2 tbsp cornflour Mashed potato, to serve Method 1. Heat the oil in a large frying pan over high heat. Season the lamb, then in 2 batches, cook the lamb for 3 minutes each side or until well browned. Transfer to a slow cooker.…

Slow pho bo SERVES 6 | PREP 20 MINS (+ 1 HOUR SOAKING) | COOKING 10 HOURS 10 MINS Ingredients 1.2kg meaty beef bones 1½ tbsp sea salt flakes 8 whole cloves 4 whole star anise 2 tsp coriander seeds 1 tsp fennel seeds 2 tsp cumin seeds 2 tsp black peppercorns 2 brown onions, quartered 2 large carrots, peeled, cut into 5cm pieces 5 garlic cloves, bruised 8cm-piece fresh ginger, peeled, cut into 2cm pieces 2 cinnamon sticks 2 tbsp fish sauce, plus extra, to taste 15g palm sugar, grated 2 tbsp fresh lime juice 250g pkt flat rice noodles 200-250g beef fillet steak, very thinly sliced (see tip) 200g bean sprouts, trimmed 3 green shallots, thinly sliced 1-2 long fresh red chillies, thinly sliced 1½ cups mixed fresh…

Vegetarian harira SERVES 8 | PREP 15 MINS | COOKING 6 HOURS 10 MINS Ingredients 1 tbsp extra virgin olive oil 1 large brown onion, finely chopped 2 carrots, peeled, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 2 tsp ground cumin 2 tsp ground coriander 2 tsp ground paprika 1 tsp ground ginger ½ tsp ground cinnamon ½ tsp dried chilli flakes 2 tbsp tomato paste 4 tomatoes, chopped 150g (⅔ cup) dried green lentils, rinsed 2L (8 cups) salt-reduced vegetable stock 100g (½ cup) basmati rice 400g can chickpeas, rinsed, drained 270g (1½ cups) frozen broad beans, thawed, peeled (see tip) Reduced-fat Greekstyle yoghurt, to serve ½ cup chopped fresh coriander leaves Lemon wedges, to serve Method 1. Heat the oil in a frying pan…

Chicken & garlic fried rice SERVES 4-6 | PREP 20 MINS | COOKING 1 HOUR 50 MINS Ingredients 150g (1 cup) frozen peas 2 tbsp vegetable oil 500g chicken thigh fillets, cut in 2cm pieces 1 brown onion, finely chopped 2 bacon rashers, trimmed, coarsely chopped 1 small red capsicum, deseeded, cut in 2cm pieces 1 carrot, peeled, coarsely grated 4 garlic cloves, crushed 200g (1 cup) long-grain white rice 310ml (1¼ cups) salt-reduced chicken stock 2 tbsp teriyaki sauce 2 eggs 2 tsp sesame oil 1 green shallot, thinly sliced Method 1. Place the peas in a small bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain. 2. Meanwhile, heat half the vegetable oil in a large non-stick frying pan over medium-high heat. In…