Suggestions for recipe's without animal fat please.

[Irene]

By the way is chicken acceptable. We are having Chicken Paprika today, cooked in the slow cooker. I put it on to cook at about 9.a.m., and am looking forward to eating it at about 5 p.m.

Chicken is fine, but I don't serve the skin because of the fat.

So, bring it on...

Chicken Paprika!!

I fear you will live to regret that turn of phrase...............

I suppose I've just added another to this list.

[andsome]

We have a 2.5 litre Morphy Richards slow cooker, and this recipe is from the book. We have not tasted it yet, but at present it is smelling delicious.

INGREDIENTS.

4 Chicken portions, I have used breast portions.

30 grm butter, you could use an alternative.

50 grm seasoned flour

3 chopped onions

4 sliced carrots

1 green pepper de-seeded and chopped

1 tea spoon paprika

1 table spoon tomato puree, the recipe said 1 tea spoon, but we like tomato puree.

500ml chicken stock

salt and ground pepper to taste.

METHOD.

Coat the chicken portions in seasoned flour and fry in the butter until brown on the outside. Fry the veg adding the paprika, tomato puree and the remaining flour, stirring well until the veg have sautéed. Slowly add the stock stiring well and bring to the boil, stiring all the time. Season to taste. Transfer all ingredients to the slow cooker, and cook on medium for 4 to 7 hours. I will leave it in for about 8 hours to make sure the chicken is well cooked.

[Irene]

We have a 2.5 litre Morphy Richards slow cooker, and this recipe is from the book. We have not tasted it yet, but at present it is smelling delicious.

PAPRIKA CHICKEN

INGREDIENTS.

4 Chicken portions, I have used breast portions.

30 grm butter, you could use an alternative.

50 grm seasoned flour

3 chopped onions

4 sliced carrots

1 green pepper de-seeded and chopped

1 tea spoon paprika

1 table spoon tomato puree, the recipe said 1 tea spoon, but we like tomato puree.

500ml chicken stock

salt and ground pepper to taste.

METHOD.

Coat the chicken portions in seasoned flour and fry in the butter until brown on the outside. Fry the veg adding the paprika, tomato puree and the remaining flour, stirring well until the veg have sautéed. Slowly add the stock stiring well and bring to the boil, stiring all the time. Season to taste. Transfer all ingredients to the slow cooker, and cook on medium for 4 to 7 hours. I will leave it in for about 8 hours to make sure the chicken is well cooked.

I appreciate your thoughts about cooking the chicken well, but personally, I would have thought that since you are using breast portions, they would cook through more quickly. If they are not boneless, it is much more critical.

Once again it sounds excellent. :D

Let me know how it turns out.

[andsome]

We have a 2.5 litre Morphy Richards slow cooker, and this recipe is from the book. We have not tasted it yet, but at present it is smelling delicious.

PAPRIKA CHICKEN

INGREDIENTS.

4 Chicken portions, I have used breast portions.

30 grm butter, you could use an alternative.

50 grm seasoned flour

3 chopped onions

4 sliced carrots

1 green pepper de-seeded and chopped

1 tea spoon paprika

1 table spoon tomato puree, the recipe said 1 tea spoon, but we like tomato puree.

500ml chicken stock

salt and ground pepper to taste.

METHOD.

Coat the chicken portions in seasoned flour and fry in the butter until brown on the outside. Fry the veg adding the paprika, tomato puree and the remaining flour, stirring well until the veg have sautéed. Slowly add the stock stiring well and bring to the boil, stiring all the time. Season to taste. Transfer all ingredients to the slow cooker, and cook on medium for 4 to 7 hours. I will leave it in for about 8 hours to make sure the chicken is well cooked.

I appreciate your thoughts about cooking the chicken well, but personally, I would have thought that since you are using breast portions, they would cook through more quickly. If they are not boneless, it is much more critical.

Once again it sounds excellent. :D

Let me know how it turns out.

According to the instruction book, cooking longer in a slow cooker will not be detrimental. If we eat earlier it will be too early. :D

[andsome]

It was delicious Irene. If you like paprika, it wouldn't hurt to put a tiny bit more in than they say. The recipe called for 1 tea spoon, I put one rounded tea spoon in, and will increase this next time to a heaped tea spoon, it's all a matter of taste of course. I rarely stick exactly to written down recipes, I use them as a basic idea to be trimmed according to taste. :D

[Irene]

It was delicious Irene. If you like paprika, it wouldn't hurt to put a tiny bit more in than they say. The recipe called for 1 tea spoon, I put one rounded tea spoon in, and will increase this next time to a heaped tea spoon, it's all a matter of taste of course. I rarely stick exactly to written down recipes, I use them as a basic idea to be trimmed according to taste. :D

Excellent...

I've already printed off the recipe for later in the week. :D

[Irene]

Two promising looking recipes, which I am going to try tonight....

SPINACH AND BEAN CURRY

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients:

2 teaspoons macadamia oil or olive oil

2 medium-large onions, cut into quarters

1 teaspoon ground cumin

1 teaspoon ground fenugreek

1 teaspoon chopped fresh ginger

1 teaspoon chopped chilli

4 tomatoes roughly chopped

400 g (14 oz) green beans, topped and tailed

250 g (9oz) frozen spinach

Method:

1. Heat the oil in a saucepan and gently sauté the onion and spices for 4-5 minutes, stirring several times.
   
2. Add the tomatoes, beans, spinach and 185 ml (6 fl oz / ¾ cup) water and bring to the boil. Cover and simmer for 10 – 15 minutes, stirring several times as the spinach defrosts.
   

_______________________________________________________________________________

DAL

Preparation time: 10 mins

Cooking time: 20 mins

Ingredients:

200 g (7 oz / 1 cup) red lentils

2 potatoes peeled and cut into large dice

250 g (9oz / 1 cup) tinned tomatoes, no added salt, roughly chopped

½ teaspoon turmeric

1 teaspoon ground cumin

2 teaspoons ground coriander

1 garlic clove, crushed

2 teaspoons garam masala

Method:

1. Place the lentils, potatoes, tomatoes, turmeric, cumin coriander, garlic and 750 ml (26 fl oz / 3 cups) water into a saucepan. Bring to the boil, cover and simmer for 20 min or until the lentils are cooked.
   
2. Stir in the garam masala, cover and leave the dal for 2-3 minutes for the flavours to blend.
   

____________________________________________________________________________

Serve together, with boiled rice and poppadoms.

[andsome]

The only thing that concerns me here is the spinach. There are not many things that I don't like, and am always willing to try anything once . I am not however, keen on spinach. Let me know if the spinach taste is very intrusive after you have tried it.

[Irene]

The only thing that concerns me here is the spinach. There are not many things that I don't like, and am always willing to try anything once . I am not however, keen on spinach. Let me know if the spinach taste is very intrusive after you have tried it.

Sure will, but I would imagine that the added flavours of the spices will level out anything prominent. :D

I always try to add leaf greens as much as possible to our diet. They are such good food value.

[andsome]

The only thing that concerns me here is the spinach. There are not many things that I don't like, and am always willing to try anything once . I am not however, keen on spinach. Let me know if the spinach taste is very intrusive after you have tried it.

Sure will, but I would imagine that the added flavours of the spices will level out anything prominent. :D

I always try to add leaf greens as much as possible to our diet. They are such good food value.

I love the different types of cabbage, spring, savoy, etc etc. Not keen on Red cabbage unless it's pickled, and spinach leave me cold. :D

[ɹəuəllıʍ ʇɐb]

Oh, I love DAL, especially with black lentils! My favorite Indian restaurant, Devi Fusion, serves an excellent black lentils dal.

[Irene]

Oh, I love DAL, especially with black lentils! My favorite Indian restaurant, Devi Fusion, serves an excellent black lentils dal.

Me too. Although I've never made it myself until last night.

It was superb!! I must look out for the black lentils - I have only noticed red and green.

The flavours in the Spinach & Bean Curry were also excellent.

Just for info... both of the above would serve 4.

I have frozen the rest for use at a later date. :D

[-pops-]

You could do Channeh Dal.

This uses chick peas instead of lentils. A cheat way of doing it is to make your dal sauce (as above) and add two tins of chick peas (drained of their juice). Cook for a few minutes, cover and leave for about 12 hours for the flavours to permeate into the chick peas. Again, enough for four people.

[catgate]

and spinach leave me cold. :D

Try it microwaved, with only the water left on it from washing, until it is really soft. Then get a sieve and a potato masher and get out as much residual liquid as you can. Splash in some lemon or lime juice, a sprinkling of chicken stock power and a "drop" of cream.

Then come back and tell me it still leaves you cold.

We grow lots of spinach.

[-pops-]

I'm quite partial to spinach, cooked much the same way as catgate's method (without the cream), sprinkled with grated nutmeg and topped with poached egg.

[catgate]

I'm quite partial to spinach, cooked much the same way as catgate's method (without the cream), sprinkled with grated nutmeg and topped with poached egg.

That sounds good to me.

Sadly management is no lover of nutmeg, though I can sometimes sneak in a pinch of mace without getting into trouble.

[andsome]

and spinach leave me cold. :D

Try it microwaved, with only the water left on it from washing, until it is really soft. Then get a sieve and a potato masher and get out as much residual liquid as you can. Splash in some lemon or lime juice, a sprinkling of chicken stock power and a "drop" of cream.

Then come back and tell me it still leaves you cold.

We grow lots of spinach.

I'll save that one and have a go.