Marion’s Kitchen slow-cooker recipes | Marion's Kitchen

Leftover Pulled Pork Spring Rolls

Marion Grasby — Tue, 01 Nov 2022 02:55:09 +0000

Leftover Pulled Pork Spring Rolls

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Leftover Pulled Pork Spring Rolls

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Ingredients

Steps

Place a spring roll wrapper on your bench top with a corner closest to you so that the wrapper looks like a diamond. Place about 2 tablespoons of pulled pork onto the bottom third of the wrapper, then a log of mozzarella cheese.

Fold the bottom corner over the filling and then tightly roll a couple of times. Then fold the side edges in (like an envelope). Roll tightly again and seal with your flour and water mixture, which acts as a glue. Place onto a large tray and repeat with remaining filling and wrappers.

Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C, or when a wooden spoon dipped into the oil forms small bubbles), cook the spring rolls in batches until golden. Flip them a couple of times as they cook to ensure they cook and colour evenly. Drain on kitchen paper and serve with your choice of dipping sauce.

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Christine

2023-02-15

Sauce

I have tried most of your sauces and they are all delicious.

Thank You for being so clever. You make life easy for everyone who cooks.

Christine

2023-02-15

Sauce

I have tried most of your sauces and they are all delicious. Than You for being so clever.

You make cooking easy for us .Your recipes are a delite.and very fresh and plenty of the good things we have to eat.Keep up the good work and a big THANK YOU.

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Chilli Oil Pulled Pork Noodles

Marion Grasby — Fri, 28 Oct 2022 08:39:57 +0000

Chilli Oil Pulled Pork Noodles

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Chilli oil noodles are definitely having a moment… but no-one’s ever made them with pulled pork in the mix… until now! My hack for getting handpulled noodle-type vibes is also a total gamechanger – you’ll never look at lasagne sheets the same way again. Hold on to your hats, my friends: this is the recipe that breaks all the rules.

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LEMONY GARLIC PRAWN RISOTTO

PREP TIME

10 minutes

COOK TIME

4 hours 15 minutes

SERVES

4-6

Ingredients

600g (1 lb 5 oz) pork shoulder

1 x Marion’s Kitchen BBQ Pulled Pork Meal Kit

1 x 375g (13 oz) packet fresh lasagne sheets

Spicy sauce

4 tbsp chilli oil (store bought or see my recipe for homemade chilli oil)

¼ cup vegetable oil

5 cloves garlic, finely chopped

¼ cup finely chopped spring onions (scallions), plus extra to serve

¼ cup fresh coriander (cilantro), stems finely chopped, leaves to garnish

4cm piece ginger, peeled, finely grated

2 tsp chilli powder

1 tbsp sesame seeds

3 tbsp soy sauce

2 tbsp Chinese black vinegar*

2 tbsp sweet dark soy sauce

Steps

Rub the fragrant spice mix from the BBQ Pulled Pork kit all over the pork, ensuring it’s well coated. Place the pork in the dish of a slow cooker. Next, pour over the sachet of sticky chilli BBQ sauce from the kit over the pork. Add in 1 cup of water to the base of the slow cooker so you don’t dilute any of the sauce on top of the meat, then cook on high heat for 4 hours (or low heat for 6–8 hours) or until super tender and fall apart.

For the spicy sauce, add the chilli oil and the vegetable oil to a small saucepan and place over a medium-high heat for 2-3 minutes or until just hot. In the meantime, add the chopped garlic, spring onion, coriander stems and remaining ingredients to a large heatproof bowl. Give everything a mix until well combined. Once the oil is hot, pour it over the spicy sauce mixture and stir to combine.

Rip the lasagne sheets into 2-3cm wide (around 1”) strips. Cook in boiling salted water according to packet instructions until cooked.

Meanwhile, transfer the cooked pork to a board and pull apart to shred the meat.

Use tongs to transfer the hot pasta into the spicy sauce mixture, as well as a heaped serving of pulled pork. Toss until well combined.

Divide among serving bowls, then top each portion with a little more pork, followed by extra spring onion and some coriander leaves.

Notes:

– Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.

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BBQ Pulled Pork • Dinner • Meal Kits • Noodles • Pork • Slow-cooked • Slow-cooker • Weekend meals

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What our customers say

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Kerrie Mcm

2024-01-16

Sensational Dish

This was soooo good. The right level of sweet/hot spice/textures. Just divine. I used a high quality shop bought chilli oil. I might have to try Marion’s recipe next time.

Jenny

2023-01-12

Who knew?

I made this recipe the other night, so impressive. I used fresh gluten free lasagna sheets OMG they were amazing. Also substituted soy sauce with tamari. Spectacular, certainly be doing this again

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Slow-cooker Thai Beef Noodle Soup

Marion Grasby — Tue, 06 Sep 2022 08:54:53 +0000

Slow-cooker Thai Beef Noodle Soup

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Slow-cooker Thai Beef Noodle Soup

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Ingredients

Steps

Use a mortar and pestle to pound the garlic, coriander and peppercorns to a rough paste.

Heat the oil in a large saucepan over high heat. Add the garlic mixture and cook for 30 seconds until fragrant. Add the beef and sear on all sides for 2–3 minutes, or until the meat is evenly coloured. Next, add the star anise, cinnamon stick, soy sauces and beef stock. Transfer everything to a slow cooker. Cook on the medium-low setting for 8 hours until the meat is deliciously tender.

Use a slotted spoon to scoop out the cinnamon stick and star anise and discard. Next, use the slotted spoon to transfer the beef pieces to a chopping board. Set aside until ready to serve.

Add the beef balls (if using) and Asian greens to the remaining broth in a slow cooker, turn the heat up to medium-high. Simmer for 2-3 minutes or until the beef balls have warmed through and the greens are tender. Taste the soup and add fish sauce to taste.

Divide noodles among serving bowls. Top with beef balls, Asian greens, braised beef and ladle over the beef broth. Serve with bean shoots and Thai basil leaves.

Tags:

Beef • Comfort food • Dinner • Dinner Party • Homemade Thai dinners • How-to • Lunch • Make ahead meals • Noodle Bowls • Noodles • Slow-cooked • Slow-cooker • Soups • Thai cuisine • Winter warmers

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Agnès

2023-07-10

Delicious ! Comforting and fragrant

I tweaked the recipe slightly based on the ingredients I have.

The result is excellent.

With minced beef, I let it cook for 2h15 in the rice cooker, on the slow cooking mode.

What scent in the house while cooking…

I used a beef broth flavored with coriander stems and Shanghai noodles. I also had some enoki on hand that were added at the very end of cooking.

A real treat.

Thank you for sharing.

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Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

Marion Grasby — Mon, 27 Jun 2022 09:35:20 +0000

Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

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Slow-cooker Filipino Beef & Peanut Stew (Kare Kare)

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Ingredients

Steps

Season pieces of osso bucco all over with salt and pepper. Place vegetable oil into a large saucepan over medium-high heat, then add the seasoned osso bucco. Cook for 3 minutes until brown on the one side, then flip and cook for another 3 minutes until the other side has coloured too. Transfer beef to the pot of a slow cooker.

Reduce heat to medium and saute annatto seeds for 1-2 minutes until the excess oil becomes red. Now remove and discard the annatto seeds, leaving the remaining oil behind. Add in the onion and garlic, plus a good pinch of salt, and saute for a further 2 minutes until tender and translucent. Add 1 cup of beef stock to deglaze the pan and, using a wooden spatula, gently scrape off any bits from the bottom of the pan – they’re full of flavour! Transfer liquid and softened onions to the slow cooker.

Place a small frying pan over high heat and add the sticky rice. Keeping a close eye on it so it doesn’t burn, gently toast the rice until it’s a deep golden colour. Transfer to a mortar and use a pestle to grind to a fine powder.

Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do its thing for 3 hours, or until the meat is falling off the bone. (If your slow cooker doesn’t have a high setting, you can put it on low for 6 hours.)

After the first cook is complete, open the lid of the slow cooker and add in the beans. Season the stew with the vinegar, fish sauce and brown sugar. Give everything a good mix around to make sure all of the ingredients are well incorporated, then place the lid back on and cook for a further 20 minutes until the beans are tender. Serve with steamed rice.

Notes:

– Annatto seeds come from the anchiote tree and are used to impart a bright red/orange colour to foods. Search them out at an Asian grocery store or online.

Tags:

Beef • Braises • Comfort food • Curries • Dinner • Filipino cuisine • How-to • Make ahead meals • One-pot • Slow-cooked • Slow-cooker

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What our customers say

4.9

4.9 out of 5 stars (based on 7 reviews)

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Pacifica O

2023-06-29

Exceptional!

You’re the most amazing chef! You can practically cook any dish and they’re all looking delicious!

Melissa

2023-03-21

Absolute Comfort Food!!!!

This dish was absolutely delicious, I had to change the peanut butter to cashew butter due to allergies, and changed the beef to lamb shanks. Absolutely perfect dish, kept getting better every single day reheating it. Absolutely moorish. Thank you!

Craig

2023-03-17

Out of this world!

Marion dish was ‘other-worldly’. The depth of flavor made me savor each spoon and bite. The flavors took me a journey, the peanut butter, beef, fish sauce and vinegar on their own can be pungent flavors but they were actually layered – like she’d say “made friends”. Thoroughly enjoyed this!

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7 of the best slow-cooker recipes to soothe your soul

Marion Grasby — Thu, 09 Jun 2022 07:59:46 +0000

7 of the best slow-cooker recipes to soothe your soul

Prep, set, forget then enjoy.

When the weather takes a chilly turn, it’s time to reach for the slow cooker. I love the process of prepping my dinner in the morning and then letting everything get friendly throughout the day. Come evening, all my ingredients have worked together to create a belter of a dish, with flavours drawn out over the course of a few hours, plus soft, fall-apart meat guaranteed to put a smile on your face. My friends, I give you my best slow cooker recipes to date. Cosy on up, and chow down on these comforting delights.

Our best slow cooker recipes

From soups and beef stews to chicken wings and pulled pork, grab your appliance and take it slow!

Slow-cooker Chiang Mai Noodle Soup

This cheat’s version of Chiang Mai noodle soup tastes like heaven in a bowl… and couldn’t be easier, thanks to your often-overlooked slow cooker. It’s also a great way to use up any leftover Thai red curry paste you may have in your fridge.

Slow-cooker Asian BBQ Wings

The beauty of this dish is that there is virtually no prep time – just mix the marinade, add it to the chicken wings and let the slow cooker do the rest. What you get at the end is the most divine sticky and sweet chicken wings that the whole family will love. The chilli lime flakes at the end are what I call sprinkles for adults! They’re fiery and salty, but if you like it less spicy (or are making this for your kids) just use less chilli flakes.

Slow-cooker Sticky Beef Noodles

Incredibly tender and sticky chilli and ginger beef (thank you, Marion’s Kitchen marinade!) cooked low and slow, spooned over springy noodles… this is weekend cooking at its best. It tastes even better the next day, so feel free to make ahead or save some for leftovers!

Slow-cooker Sticky Chilli Pulled Pork

Using a slow cooker means you can go about your day knowing dinner is taking care of itself, which is why I love this pulled pork recipe (although your oven also does the job equally well!). It’s tender, sticky and pairs perfectly with a fresh and fragrant Asian ‘slaw. Pack it in bao buns or brioche rolls, encase it within a soft tortilla wrap, slather it on top of cheesy nachos… or just enjoy as is.

Sticky Slow-Cooker Beef Short Ribs

One of my favourite family recipes, these delightful beef ribs are so soft and tender, there’s no knife required. The marinade has a chilli kick that’s full of sass, although you can dial it down by using long red chillies instead of spicier varieties if needed. The long cook time makes this perfect for lazy weekend cooking, and trust me – it’s totally worth the wait. A slow cooker recipe to treasure, if you ask me.

Slow-cooker Thai Beef Curry

Soft, meltingly tender beef with those beautiful Thai green curry spices. Spend 10 minutes of your morning prepping the creamy curry using Marion’s Kitchen Thai Green Curry kit, pour it into the slow cooker with the beef and go about your day while a delicious dinner cooks itself.

Slow-cooker Beef & Butternut Curry

With just a few fresh ingredients and Marion’s Kitchen Thai Yellow Curry kit, you can create this spicy, heartwarming soup. A butternut pumpkin, onion, some vegie stock and sour cream is all you need. Add the chillies at the end to control the heat to your liking.

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The post 7 of the best slow-cooker recipes to soothe your soul appeared first on Marion's Kitchen.

Breadmaker Beef Ragu with Homemade Pasta

Marion Grasby — Fri, 27 May 2022 04:37:21 +0000

Breadmaker Beef Ragu with Homemade Pasta

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Breadmaker Beef Ragu with Homemade Pasta

PREP TIME

COOK TIME

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Ingredients

Steps

For the ragu, add the beef, onion, garlic, carrot, eggplant, thyme, tomato paste, canned tomatoes, passata, red wine, water and stock cubes into the basket of the breadmaker. Select the Jam Setting function and cook for 90 minutes. Add the milk, close the lid and cook on the same setting for a further 1 hour until the beef is tender and cooked through and everything is tasting delicious. Transfer the ragu to a large bowl and set aside.

For the pasta, place flour, eggs, olive oil and salt into the clean basket of the breadmaker and select the manual Bread Kneading function for 20 minutes. Remove the dough from the bread maker onto a lightly floured surface and, using your hands, shape into a smooth ball. Cover in cling film and refrigerate for 30 mins.

After 30 minutes, dust a clean surface with some semolina. Cut the dough into 4 pieces then, one piece at a time, sprinkle the top of the dough with extra flour and roll out to 1–2mm (1/16”) thickness, moving the dough around and flipping sides often. Cut into 2–3cm-wide strips (1”), then carefully transfer pasta strips to a cooling rack or floured tray for about 5 minutes to dry out slightly.

Bring a large pan of salted water to the boil. Add the pasta and cook for about 4 minutes, or until just al dente. Strain and transfer to a serving plate.

Top the pasta with reheated ragu. Drizzle with extra olive oil and sprinkle with grated parmesan, then serve immediately.

Notes:

– This recipe was made using the Panasonic SD-YR2550 Bread Maker.

Tags:

Beef • Braises • Comfort food • Dinner • Dinner Party • Family favourites • How-to • Make ahead meals • Noodle Bowls • Noodles • Pasta • Restaurant classics • Slow-cooked • Slow-cooker • Weekend meals • Winter warmers

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What our customers say

4.5

4.5 out of 5 stars (based on 2 reviews)

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Shanan R

2023-10-23

My Go-To for recipes, especially Asian

After having lived in Asia I so often miss so many different foods that I don’t know how to make.

Marion goes the extra mile to help us recreate so many Asian dishes and provide you clear details how to do them.

Julie

2022-06-16

Question

Hi marion,

Would you recommend following same instructions to use slow cooker if I don’t have a breadmaker?

Response from Marion's Kitchen

Thanks so much for your question. For the beef ragu, you could absolutely use the stovetop to get the same sort of result. You could also use a slow cooker on med-high heat. Hope this helps!

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Immune-boosting Slow-braised Beef

Marion Grasby — Tue, 03 May 2022 03:14:41 +0000

Immune-boosting Slow-braised Beef

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Immune-boosting Slow-braised Beef

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Preheat oven to 170°C (340°F), or 150°C (300°F) fan forced. Heat 1 tablespoon of oil in a large flameproof ovenproof dish with a lid over high heat. Cook eggplant, turning, for 2–3 minutes or until golden. Transfer to a plate and set aside for later.

Heat another tablespoon of oil in the same pan over high heat. Season the beef with salt and then add to the hot pan. Spread out in the pan and leave to sear until golden on the one side, then turn and continue cooking for 2–3 minutes or until browned. Add the eschalots and allow them to sear and brown for 2–3 minutes also. Then add the celery, garlic, ginger, star anise and cinnamon and cook, stirring occasionally, for 2–3 minutes or until softened and fragrant. Add the tomato puree, stock, soy sauce, vinegar and sugar and bring to the boil. Cover and bake in preheated oven for 1 hour.

Add the sweet potato and eggplant to the beef, cover and return to the oven for a further 45 minutes or until sweet potato and beef are tender.

Sprinkle beef with the spring onion, green chilli and coriander and serve with steamed rice.

Notes:

– Otherwise known as chinkiang vinegar, you can find Chinese black vinegar from an Asian grocer. However, if you are unable to find it, substitute it with half balsamic and half white vinegar.

Tags:

Beef • Braises • Comfort food • Dinner • Dinner Party • Family favourites • Healthier • How-to • Lunch • Make ahead meals • Slow-cooked • Slow-cooker • Weekend meals • Winter warmers

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What our customers say

5.0

5.0 out of 5 stars (based on 9 reviews)

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Elise

2024-04-08

Ultimate Comfort Food

My house smells AMAZING! Thank you for sharing this wonderfully healing stew.

Leo Nicandro

2024-03-01

Nice alternative version of beef stew

Nice flavors. Alternative to regular beef stew. Perfect with streamed rice.

Guy

2024-01-31

It’s in the oven

I’m reviewing on anticipation. Absolutely love the ingredients for this recipe and it was a real thrill preparing the dish for the oven. I have made a few adjustments ie have substituted skirt/bavette for the meat and black treacle instead of brown sugar. Otherwise I have stuck with the recipe. I am now counting down the two hours and can’t wait to eat

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The post Immune-boosting Slow-braised Beef appeared first on Marion's Kitchen.

Birria Ramen

Marion Grasby — Wed, 16 Mar 2022 02:36:13 +0000

Birria Ramen

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Birria Ramen

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

Place beef ribs in a deep rectangular tray and sprinkle generously on all sides with salt and pepper. Set aside for 5 minutes.

Place chipotle peppers, crushed tomato, vinegar, garlic, oregano, paprika and cumin into the bowl of a food processor. Blitz until smooth. Pour tomato mixture over the beef ribs, ensuring they’re well coated. Transfer tray to the fridge and refrigerate overnight.

The next day, place a casserole dish or Dutch oven over medium-high heat. Add the vegetable oil, followed by the onion, cinnamon sticks and cloves. Saute gently for around 2 minutes or until the onion turns translucent.

Add the ribs to the pan, scraping off excess marinade beforehand. Cook, turning often, for about 5 minutes until all sides are a beautiful golden brown. Pour over the reserved marinade, followed by the beef stock. Bring to a simmer, then reduce heat to low and cook for 4 hours until the meat is very tender and the bone has fallen out.

Carefully remove the beef ribs from the pan and transfer to a clean tray or large plate. Use two forks to shred the beef from the bones (discard the bones).

Scoop off roughly half of the red oil that’s sitting on top of the broth and place into a separate bowl or container for later. Now strain the broth into a large, clean saucepan, discarding the aromatics and what’s remaining in the sieve (press it down with the ladle to ensure you get as much liquid as possible out of it!).

Place a frying pan over high heat and add in around 2 tbsp of the excess oil. Now add enough shredded beef to top 4 serves of ramen noodles – and fry for about 5-6 minutes until crispy.

Meanwhile, place the saucepan of broth under high heat and bring to a boil. Add the instant noodles and cook for 1-2 minutes or until tender.

Use tongs to divide noodles between serving bowls. Top with some crispy beef, then ladle some of the steaming broth over the meat and noodles. Add some shredded cabbage, half an egg, jalapenos and fresh coriander to each of the bowls. Squeeze lime over everything and dive in!

Notes:

– You could substitute rice vinegar for white vinegar if needed.

Tags:

Beef • Braises • Comfort food • How-to • Japanese cuisine • Make ahead meals • Noodle Bowls • Noodles • Ramen • Slow-cooked • Slow-cooker • Street food • Weekend meals

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5.0

5.0 out of 5 stars (based on 7 reviews)

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alison

2023-06-29

Outstanding recipe!

I am starting our third batch of this amazing Birria Ramen. The recipe is easy to follow and has stunned everyone that has tried it. Can’t wait for our California relatives to try it this week.

Admittedly, I love all of Marion’s (and Mama Noi’s) recipes, so…

Joanne

2023-03-03

Amazing

This was soooooo good !! A must make !!

Caroline

2023-01-26

Delicious recipe

This recipe is sooo delicious! I’ve made it twice now and it is so easy to make. I let my meat marinate for 1.5-2 days for extra flavour. It is my go-to recipe.

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Chiang Mai ‘Hung Lay’ Pork Curry

Marion Grasby — Thu, 24 Feb 2022 06:25:36 +0000

Chiang Mai ‘Hung Lay’ Pork Curry

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Chiang Mai ‘Hung Lay’ Pork Curry

PREP TIME

COOK TIME

SERVES

Ingredients

Steps

For the curry paste, soak the dried chillies in hot water for 15 minutes to soften. Then drain the chillies and reserve the soaking water for later. Roughly chop the red chillies and place in the bowl of a food processor. To the chillies, add the rest of the curry paste ingredients and 3 tablespoons of the chilli-soaking liquid. Blend until smooth.

Heat the vegetable oil in a large heavy-based saucepan over medium heat. Add the sliced shallot and cook for 3-4 minutes or until just softened – you don’t want them to brown. Add the curry paste and cook, stirring, for about a minute or until fragrant. Add the pork and cook for 4-5 minutes or until the pork has started to colour. Then add the tamarind, palm sugar, sweet dark soy sauce and 1 cup of water. Stir to combine. Cover with a lid, turn the heat to low and simmer gently for 1 hour. (Keep checking on it from time to time to make sure it’s not getting too dry – you can add a little more water if so.)

Remove the lid and stir through the fish sauce, ginger, pickled garlic and juice. Simmer for another 20-30 minutes uncovered or until the sauce has thickened and the pork is fork tender. Transfer to a serving bowl and top with coriander leaves. Serve with steamed rice.

Notes:

– Kecap manis is a type of sweet dark soy sauce commonly found in the Asian aisle of most major supermarkets or from an Asian specialty store.

– Young ginger has a transparent, slightly pink skin, and is only mildly spicy, whereas older, more mature ginger is more pungent. If you aren’t able to buy young ginger, use old ginger in its place.

– I like to use a Thai or Vietnamese pickled garlic that is sold in jars and is available from Asian grocery stores.Otherwise, try searching it out online.

– Garam masala is an Indian spice blend available in the spice section of most major supermarkets.

Tags:

Braises • Comfort food • Curries • Dinner • Dinner Party • Homemade Thai dinners • How-to • Make ahead meals • Pork • Pork belly • Rice bowls • Slow-cooked • Slow-cooker • Thai cuisine • Weekend meals

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What our customers say

4.8

4.8 out of 5 stars (based on 6 reviews)

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Mike

2023-11-13

Fabulous curry

Made it, loved it!

John.R

2023-01-16

Best pork curry ever!

Perfect spice level, in fact perfect everything

Marc

2023-01-11

Different and delicious

Had never heard of this curry before gave it a try. My friends and I really, really enjoyed this! This recipe was absolutely fantastic, lots of great flavours. I don’t care for pork belly so used chunks of pork roast instead. It took me much longer than the listed time but I was taking it slowly since it was my first time with this recipe.

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Slow-cooker Chiang Mai Noodle Soup

Marion Grasby — Mon, 09 Aug 2021 13:15:55 +0000

Slow-cooker Chiang Mai Noodle Soup

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This cheat’s version of Chiang Mai noodle soup tastes like heaven in a bowl… and couldn’t be easier, thanks to your often-overlooked slow cooker.

WATCH THIS RECIPE

SLOW-COOKER CHIANG MAI NOODLE SOUP

PREP TIME

15 minutes

COOK TIME

3 hours 10 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil

3 tbsp Thai red curry paste

1 tsp garam masala

½ tsp turmeric

1 kg (2.2 lb) pork shoulder, cut into bite-sized pieces

2 x 400ml (13.5 oz) cans coconut milk

5 cups chicken stock

4 makrut lime leaves

3 tbsp fish sauce, or to taste

1 tsp sugar

800g (1.7 lb) cooked egg noodles

¼ cup fried shallots

¼ cup roughly chopped coriander

1 small red onion, finely sliced

lime wedges to serve

Steps

Heat the vegetable oil in a wok or frying pan over medium heat. Add the curry paste, garam masala and turmeric. Cook, stirring, for a minute. Then add the pork and stir-fry for another 2 minutes or until the pork is just starting to colour.

Transfer the pork mixture to the bowl of a slow cooker. Stir through the coconut milk and chicken stock. Lightly crush the makrut leaves and add them too. Cook on high for 3 hours or on low for 6- hours or until the pork is fork tender.

Taste the broth and season with the fish sauce and sugar.

Divide the noodles among serving bowls. Ladle over the soup and pork. Top with the fried shallots, coriander, red onion and place a lime wedge in each bowl.

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Noodles • Pork • Slow-cooker • Soups • Street food • Thai cuisine

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Slow-cooker Asian BBQ Wings

Marion Grasby — Wed, 04 Aug 2021 14:53:50 +0000

Slow-cooker Asian BBQ Wings

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The beauty of this dish is that there is virtually no prep time - just mix the marinade, add it to the chicken wings and let the slow cooker do the rest. What you get at the end is the most divine sticky and sweet chicken wings that the whole family will love. The chilli lime flakes at the end are what I call sprinkles for adults! They’re fiery and salty, but if you like it less spicy (or are making this for your kids) just use less chilli flakes.

WATCH THIS RECIPE

SLOW-COOKER ASIAN BBQ WINGS

PREP TIME

10 minutes

COOK TIME

3 hours

SERVES

4

Ingredients

½ cup ketchup

½ cup sweet chilli sauce

¼ cup brown sugar

¼ cup honey

1 tbsp Worcestershire sauce

1 tbsp dark sweet soy sauce

2 garlic cloves, finely grated

1 kg chicken wings

Chilli lime sesame sprinkles:

Finely grated zest of 1 lime

2 tsp black sesame seeds

2 tsp white sesame seeds

½ tsp chilli flakes (or to taste)

½ tsp sea salt

Steps

Add the ketchup, sweet chilli sauce, brown sugar, honey, Worcestershire sauce, dark sweet soy sauce and garlic to the bowl of a slow cooker. Mix well, then add the chicken wings. Mix to coat. Slow cook on high for 3 hours or on low for 6-8 hours.

Mix the ingredients for the chilli lime sesame sprinkles and set aside in the fridge until ready to serve.

Preheat oven grill to high.

Open the slow cooker and transfer the chicken wings to a baking tray lined with foil. Transfer the braising sauce left in the slow cooker to a saucepan over high heat. Simmer for 10 minutes or until the sauce is thick enough to coat the back of wooden spoon. Remove from heat.

Brush the wings with the thickened sauce. Cook under the hot oven grill for 3 minutes, then turn the wings over and brush the other side with sauce. Grill for another 3 minutes. Sprinkle the wings with the chilli lime sesame mixture and serve.

Tags:

Appetisers • Best-ever chicken recipes • Chicken • Chicken wings • Eat with your hands • Slow-cooker

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2022-11-03

Delicious slow cooker recipe

Finally found a slow cooker recipe that lives up to it’s expectation. Absolutely delicious and a hit with the whole family. Sauce was so sticky and moreish. Love it, thank you for sharing.

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Slow-cooker Sticky Beef Noodles

Marion Grasby — Tue, 03 Aug 2021 07:25:15 +0000

Slow-cooker Sticky Beef Noodles

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Incredibly tender and sticky chilli and ginger beef cooked low and slow, spooned over springy noodles… this is weekend cooking at its best. It tastes even better the next day, so feel free to make ahead or save some for leftovers!

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SLOW-COOKER STICKY BEEF NOODLES

PREP TIME

15 minutes

COOK TIME

8 hours 25 minutes

SERVES

6

Ingredients

500g (1 lb) beef short ribs, sliced into individual ribs or into pieces (depending on the cut of short rib)

500g (1 lb) chuck steak or gravy beef, cut into roughly 4cm (1.57 inch) cubes

sea salt

1 tbsp vegetable oil

1 large onion, sliced

1 tbsp light soy sauce

½ tsp dark soy sauce

1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (go to where to buy to find a store or you can try my homemade Sticky Chilli Ginger Marinade version)

2 star anise

2 tsp cornflour (cornstarch) mixed with 1 tbsp water

500g (1 lb) fresh thin Chinese egg noodles*

1 tbsp sesame oil

sliced cucumbers, to serve

sliced spring onion (scallions), to serve

chili powder, to serve (optional)

Steps

Pat the beef dry with paper towel and season each piece with salt. Heat the oil in a large frying pan over high heat. Add the oil and sear the beef in batches, ensuring you get a nice brown crust on all sides. Transfer beef to the bowl of a slow-cooker. Add the onion into the frying pan where the beef was cooked and cook until softened. Deglaze the pan by adding ½ cup of water. Then stir through the soy sauce and dark soy sauce. Add in the Sticky Chilli Ginger Marinade and the star anise. Mix until everything is well combined. Then tip everything into the slow-cooker along with the beef. Cook on low for 8 hours.

When ready to serve, cook the noodles in boiling water for 2-3 minutes or until just tender. Drain and toss with sesame oil. This will help to keep your noodles from sticking together. Divide among serving plates.

Open up the slow cooker and use a spoon to scoop off and discard the excess fat. Then pour the mixture into a large, deep frying pan over medium-high heat. While the sauce simmers and thickens, transfer the beef pieces to a chopping board. Discard the bones and chop the meat. Also, remove the star anise from the sauce. Add the beef back into the simmering sauce.

Add the cornstarch mixture to the beef and simmer for another 2-3 minutes or until the sauce is thick and glossy. Remove from heat and ladle the beef and sauce over the noodles. To serve, sprinkle with spring onion and chilli powder (if using).

Notes:

– Shaoxing wine is a Chinese rice wine available from the Asian aisle of some supermarkets and also from Asian grocery stores. Substitute dry sherry or beef stock if unavailable.

– Fresh thin Chinese egg noodles are available in Asian grocery stores. Alternatively use pre-cooked thin egg noodles available in the Asian section of most major supermarkets.

Tips & Tricks:

– This recipe works a treat with lamb or pork belly instead of beef.

– This is one of those dishes that tastes even better the next day so make it a day ahead or enjoy those leftovers!

– Fresh thin Chinese egg noodles are available in Asian grocery stores. Alternatively use pre-cooked thin egg noodles available in the Asian section of most major supermarkets.

– Find more of our very best slow cooked beef recipes here!

Tags:

Asian Steakhouse Marinades • Beef • Make ahead meals • Marinades • Marion’s Original Marinades • Noodles • Slow-cooker • Sticky Chilli Ginger • Weekend meals

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