Tempo Slow Cooker Recipies

Would you like to receive the full Tempo Slow Cooker Recipe Book?
Click here to fill in the request form.

Moroccan Chicken with preserved Lemon and Olives

Ingredients

• 2 medium onions finely chopped
• 1 whole chickens, cut into portions
• ½ cup olive oil 
• 20ml ground cumin
• 10ml whole cumin
• 5ml ground ginger
• 1 tsp turmeric
• 2 fresh chillies
• 15ml paprika
• 15ml ground cinnamon
• 1 cup flat leaf parsley, chopped
• 1 cup coriander, chopped
• 5 cloves of garlic, chopped
• 1 cm fresh ginger, chopped
• 4 tomatoes, peeled, seeded and chopped
• ½ preserved lemon chopped
• 1 ½ cups vegetable or chicken stock
• 1 cup green olives, pitted and chopped
• 1 tbls honey
• Coriander leaves to garnish

Method

In your Mellerware slow cooker add the olive oil and chopped onions.
Combine all the spices and the coriander and parsley and mix into a paste.

Stir the paste into the onions and add the chicken pieces, stir well to coat in the spice mix.

Add the garlic and ginger, tomatoes and preserved lemon, vegetables or chicken stock, close the lid and cook gently till the chicken is tender (about 6 hours), season with salt and pepper, stir in the olives and honey and coriander, serve with couscous.

© Jenny Morris 2010

Serves: 4

Sweet Spiced Sweet Potatoes

Ingredients

• 1kg sweet potatoes, peeled & diced
• 1/2 cup packed brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 tsp. grated orange peel
• Juice of 1 medium orange
• 1/4 tsp.salt
• 1 tsp. vanilla extract
• Garnish: Chopped toasted pecans,optional

Method

Place all ingredients in the slow cooker. Cover
and cook on LOW heat setting for 4 hours or on HIGH heat setting for 2 hours or until potatoes are tender.
Sprinkle with pecans before serving, if desired.

Serves: 6

Variation:
Mash potatoes; add 1/4 cup whipping cream.
Sprinkle with a mixture of sugar and cinnamon
 

Shrimp Marinara - Seafood

Ingredients

• 1 can tomatoes - (420g); cut up
• 2 tablespoons minced parsley
• 1 garlic clove; minced
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• 1/4 tsp freshly-ground black pepper
• 1 teaspoon dried oregano
  1 can tomato paste; (115g)
• 1/2 teaspoon seasoned salt
• 1kg cooked shelled shrimp
• Grated Parmesan cheese
• Cooked spaghetti
   

Method

In the slow cooker, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on LOW for 6 to 7 hours.
Turn control to HIGH, stir in shrimp, cover and
cook on HIGH for 10 to 15
minutes more.
Serve over cooked spaghetti. Top with Parmesan cheese.