Moroccan Root Vegetable Stew (V)

I'm at it again with the slow cooker. Let combine this with something Vegetarian (also realised it's Vegan too). After mulling over I came up with this spicy yet fruity concoction. It's sure to warm you up in the cold nights. Key to cooking vegetarian is to utilise herbs and spices to amplify flavour. Should contribute to your 5 fruit and veg a day (So bonuses all round).

Serves 6

Olive Oil

1 Onion, diced

2 Garlic Cloves, crushed

½ tsp Ground Coriander

½ tsp Cumin

½ tsp Cayenne Pepper

1 tsp Ground Ginger 

1 Cinnamon Stick

Few Strands of Saffron

1 Large Sweet Potato, peeled and diced

3 Medium Carrots, peeled and diced

3 Parsnips, Peeled and diced

Small Butternut Squash, peeled and diced

400g Can Chickpeas, drained

1.25ml Vegetable Stock

½ Mug Sultanas

3 tbsp Plain Flour

3 Handfuls Spinach

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the onion, garlic, flour and spices to the pan. Cook until the onions have softened.

2. Add the rest of the ingredients apart from the spinach and sultanas to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. An hour before the food is done add the sultanas and spinach to the slow cooker and give a stir then leave to cook.for the final hour. Then serve. 

Slow Cooker Chicken Tikka

I'm on  a roll with these slow cooker recipes. But lets get British with this one. There is much talk with where this meal originates from. Some believe it was first created in an Indian subcontinent and others believe is Glasgow, Scotland. Either way this dish is lovely and will bring everyone to the table.

Serves 4

5-6 Chicken Thighs, cut into chunks

1 tsp Cumin

1 tsp Paprika

1tsp Ground Coriander

1 Large Onion, finely chopped

3 Garlic Cloves. crushed

2 tbsp Garam Masala

1 tsp Fresh/Lazy Ginger

2 tbsp Plain Flour

2 tbsp Tomato Puree

2 Can Chopped Tomatoes

1 tsp Cayenne Pepper

400ml Coconut Milk

1 Red Chili, deseeded (keep seeds it you want hotter), diced
Olive Oil
Fresh Coriander (garnish)

1. In a frying pan/removable pot in the slow cooker heat olive oil over a medium heat on the hob. Add the chicken and cook until the chicken has changed colour. Add the onion, garlic and chili until softened. If using a frying pan put the chicken mixture mixture in the slow cooker. If not place the pot in the slow cooker.

2. Add the rest of the ingredients apart from the coconut milk to the slow cooker. Give a stir. And leave for the following:

- Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. Half an hour before the curry has finished add the Coconut Milk. Serve with rice and/or naan bread. Optional Garnish with Coriander.

Spicy Breaded Chicken Strips, Chips and Mushy Peas

You can get breaded chicken strips in the supermarket, but they do taste better when you make them yourself.

Serves 4

Breaded Chicken Strips

3 Chicken Breasts

4 slices of bread, blitzed to make breadcrumbs

1 Egg, whisked

4 Tbps plain flour

The red bottle next to the spices is Chilli Oil. Splashed some
on the chicken breast (optional). Gave it a bit more spice.

2 Tsp Cayenne

2 Tsp Chilli Powder

Chips

4-5 Large Potatoes, peeled and sliced

Olive Oil

Salt and pepper

Mushy Peas

2 Mugs of Peas

1 Potato, peeled and chopped

Knob of butter

Mint

Salt and Pepper

1. Preheat the oven to 200/180 fan assisted. Peal and slice the potatoes into chips and blanch in boiling water for 3 minutes.

2. Drain the water from the pan. Put 2 tbps of olive oil and seasoning into the pan. Shake until chips are covered.

3. Tip the chips onto a baking try and put in the oven for 40 minutes. Turn halfway.

4. While the chips are cooking, place the chicken breasts between 2 cling film sheets. Flatten with a rolling pin.

5. Slice the chicken into strips.

6. Place the flour, egg (with a bit of water) and breadcrumbs (with the chilli powder and cayenne) onto separate plates. For each strip roll in flour, dip in egg and then roll in breadcrumbs and place on a plate.

7. Put the chicken in the oven to cook for 25 minutes

8. For the mushy peas, boil a potato and the peas in a pan of water. Once cooked all the way through, drain. Mash with the butter and the mint.

9. Serve