Meal Inspiration

INGREDIENTS 

  • 4 large beef short ribs
  • 1 tbsp sesame seeds (to serve)
  • 2 sliced red chilies (to serve)
  • 2 tbsp sesame oil
  • 1 tbsp chili flakes
  • 3 cloves garlic, finely chopped
  • 1 medium onion, sliced
  • ½ pear, finely grated
  • ¼ cup brown sugar
  • ¼ cup light soy sauce
  • 2 green onions, finely sliced (to serve)
  • Steamed rice (to serve)

METHOD

Step 1
Place beef short ribs into the crock and pour over all ingredients, turning to coat the ribs in the mixture.

Step 2
Cook on LOW for 6-8 hours.

 

INGREDIENTS 

  • 600g skinless and boneless chicken thighs
  • 200g chorizo, sliced
  • 1 onion, diced
  • 1 small green capsicum, diced
  • 2 ribs celery, sliced
  • 2 cups chicken stock
  • 400g can crushed tomatoes
  • 2 tsp minced garlic
  • 2 tbsp cajun seasoning
  • 300g frozen green prawns, peeled
  • 2 cups cooked long grain rice
  • ¼ cup sliced green onions
  • One bunch flat leaf parsley, finely chopped

METHOD

Step 1
Combine chicken, chorizo, onion, capsicum and celery with chicken stock, tomatoes, garlic and Cajun seasoning in the crock. Stir to combine and cook on LOW for 6-8 hours.

Step 2
After 6-8 hours have elapsed, open the lid and stir in prawns, rice and green onions. Replace the lid and cook for a further 20-30 minutes, or until prawns turn opaque.

Step 3
Garnish with finely chopped parsley and serve.

INGREDIENTS 

  • 1 small red onion, sliced
  • 400g can black beans, drained
  • 1 small red capsicum, diced
  • 1 small green capsicum, diced
  • 1 cup frozen corn
  • 30g packet taco seasoning
  • 375g jar mild salsa
  • 1½ cups grated tasty cheese
  • 1 large packet corn chips
  • 2 tbsp sweet chili sauce
  • ¼ cup sour cream
  • 1 ripe avocado, diced
  • 1 large tomato, diced
  • ¼ cup coriander leaves

METHOD

Step 1
Add onion, black beans, red and green capsicum, corn, taco seasoning and salsa to the crock and stir well to combine. Cook on LOW for 6-8 hours.

Step 2
Remove crock and sprinkle cheese over the vegetable mixture. Add half the packet of corn chips to the top and place under grill for 10 mins, or until cheese has melted and chips are golden.

Step 3
Remove crock from oven and top nachos with sweet chilli sauce, sour cream, avocado, tomato and coriander leaves. Serve with extra corn chips on the side.

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