Here are the recipes discussed this morning on ABC Sydney radio.

I have also provided the recipe for the spice mix we talked about and a conversion chart for converting times from conventional method of cooking to slow cooker.

If there are questions about this or if I have neglected to provide something we discussed, don’t hesitate to contact me.

Guide to conversion times from conventional to slow cooking.

This is a guide only, always allow plenty of time.

Conventional Recipe Times	Slow Cooker – Low	Slow Cooker – High
15 to 30 minutes	4 to 7 hours	1½ to 2½ hours
35 to 50 minutes	6 to 9 hours	3 to 4 hours
50 minutes to 3 hours	8 to 16 hours	4 to 6 hours

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Paprika Spice Mix

You can double, or even triple of quadruple this recipe if you like. I keep a jarful on the pantry all the time.

1 tablespoon paprika

¾ tablespoon salt

½ tablespoon sugar

¼ tablespoon pepper

1 teaspoon onion powder (optional)

1 teaspoon garlic powder (optional)

Method

Place in a jar and shake well until thoroughly mixed.

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Tilley’s Indian Sweet Curry Beef

(For a 3.5 to 4.5 litre slow cooker)

2 carrots, cut into 1cm dice

1 large onion, cut into 1cm dice

1 stalk celery, cut into 6mm slices

2 apples, peeled, cored and diced

1kg lean stewing beef, such as chuck, gravy beef or blade, cut into 2cm cubes

1 tablespoon sultanas

1 tablespoon relish or chutney

1 tablespoon tomato sauce

1 tablespoon Worcestershire sauce

1 tablespoon golden syrup

2 scant tablespoons brown sugar

1½ tablespoons curry powder

2 teaspoons salt

½ cup water

3 teaspoons cornflour mixed to a paste with 2 tablespoon cold water

Method

 Place all ingredients except the cornflour paste into the slow cooker and stir.  Place lid on cooker and cook until meat is tender – approximately 5 hours on High or 9 to 10 on Low.

If needed, thicken as follows – turn cooker to High setting, if it isn’t already and stir in the cornflour paste. Then cook 5 minutes more. If needed, add salt and pepper to taste.

Serve with steamed rice.

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Vegetables in Spicy Peanut Sauce

(For a 3.5 to 4.5 litre slow cooker)

500g washed potatoes

2 onions

400g sweet potato

1 parsnip (300g approximately)

2 teaspoons curry powder (more if liked)

1½ teaspoons ground cumin

1½ teaspoons ground coriander

1 teaspoon salt

Juice ½ lemon

1 tablespoons soy sauce

3 teaspoons sweet chilli sauce

4 rounded tablespoons peanut butter (smooth or crunchy)

400ml can coconut milk

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)

Method

Cut the potatoes into 1cm cubes and place in the slow cooker.

Peel and cur the onions, sweet potato and parsnip into 1cm cubes and add to the cooker, together with the spices, salt, lemon juice, sauces, peanut butter and coconut milk and stir to combine.

Place lid on cooker and cook 3 hours on High or 5 to 6 on Low.  Add salt and pepper to taste.

If the dish needs thickening, turn cooker to High and stir in some or all of the cornflour paste and cook for 10 minutes more.