My Favioute Thing at the moment............

Would have to be my Slow Cooker, being winter here in Australia it has become my best friend!

I Love getting up really early to get things started for dinner, throw it all in the Slowcooker and then over the course of the day the beautiful smells though-out the house! And best of all no stressing at 5pm what I'm going to do for dinner....lol

 

This is what we had last night

Pork & capsicum hotpot

 

Preparation Time

20 minutes

Cooking Time

105 minutes

Ingredients (serves 8)

• 40g (1/4 cup) plain flour
• 1.4kg piece pork scotch fillet, cut into eight 2cm-thick slices
• 2 tbs olive oil
• 3 chorizo sausages, cut into 1.5cm-thick slices
• 2 red capsicums, halved, deseeded, cut into 2cm pieces
• 1 green capsicum, halved, deseeded, cut into 2cm pieces
• 2 red onions, halved, cut into thick wedges
• 3 garlic cloves, crushed
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1 x 800g can diced tomatoes
• 375ml (1 1/2 cups) chicken stock
• Cooked polenta, to serve
• 2 tbs fresh oregano leaves

Method

1. Place the flour on a plate and season with salt and pepper. Add the pork and toss to coat. Shake off any excess.
2. Heat half the oil in a stockpot or flameproof casserole dish over medium heat. Add the chorizo and cook, stirring occasionally, for 2-3 minutes or until golden. Transfer to a plate. Add half the pork to the pan and cook for 2-3 minutes each side or until browned. Transfer to the plate. Repeat with the remaining oil and pork, reheating the pan between batches.
3. Add combined capsicum and onion to the pan. Cook, stirring, for 5 minutes. Add the garlic, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Stir in tomato and stock.
4. Add chorizo and pork. Turn to coat. Reduce heat to low. Cover and simmer for 30 minutes. Uncover. Simmer for 1 hour or until pork is tender and sauce thickens.
5. Divide the polenta among serving plates and top with the pork mixture. Sprinkle with oregano to serve.

Notes & tips

• Here's how to adjust the recipe to your equipment.

• In a slow cooker

• Note: Reduce the tomatoes to 410g can diced tomatoes. Reduce the stock to 250ml (1 cup) chicken stock.
• Carry out steps 1 to 3 in a large frying pan.
• In step 4, place the pork, chorizo and capsicum mixture in the slow cooker. Cook, covered, on low for 5 hours. Continue from step 5.

Source

Good Taste - May 2008, Page 104

Hope you enjoy!