Sunday, May 3, 2009

Slow Cooker + sunday night rainbow chard pasta with chicken

The slow cooker has been finally been unwrapped and brought out of it's box.
I actually purchased it a few months ago, my mother and I purchased them together, everyday the past two weeks I gaze up at it's home on a shelf up high.....
Tonight's the night and I have cooked up a delicious persian dish with lamb shanks dates and preserved lemons....

Persian Lamb Shanks Dates and Preserved Lemons with Potatoes slow cooker style.

1 t black pepper
1 t cumin
1 t tumneric
1 t ground cardamon
seasalt to taste

(you can cheat and use herbies spices persian spice mix)

4 lamb shanks
4 potatoes, cut into chunks
1 carrot, cut into chunks
1 cinnamon stick
6 fresh dates (seeds out)
1 preserved lemon diced finely
1 brown onion roughly diced
1 T harissa
1 T ghee

Brown onion and spices in ghee until translucent
Place in slowcooker
Seal lamb shanks for 3 minutes each side
Place all remaining ingredients into slow cooker and set for low....
The longer you cook the better overnight is ideal.

Rainbow chard chicken pesto pasta

1 pkt l'abruzzese gluten free pasta twists
4 stems rainbow chard (fresh in season)
2 T fresh basil pesto
2 chicken thigh fillets
2 yellow zuchiini's sliced finely

Fry chicken thigh fillet in ghee until cooked through
Cook pasta for around 8 minutes
Prep rainbow chard and slice up finely
Add rainbow chard and zuchinni to pasta in the last 2 minutes of cooking
Slice chicken thigh fillets
Drain pasta rainbow chard and zuchinni and pasta
Heat pesto and move through pasta and vegetables
Serve and place chicken on top


1 bunch basil
1/2 cup pine nuts roasted on a skillet
1 clove garlic
2 T fresh grated parmesan
1/2 cup extra virgin olive oil

Put all ingredients into a food processor and process until smooth

You can freeze for later ....

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