Slow - cooked comfort

Australian Women’s Weekly NZ|June 2020

Slow - cooked comfort
Make the most of your slow cooker this winter with our deliciously thrifty line-up of easy recipes.
REBECCA LYALL, VIKKI MOURSELLAS AND ANGELA DEVLIN.

Pork sausage minestrone

SERVES 4 PREP AND COOK TIME 8 HOURS

  • 250g pork and fennel sausages

  • 1 tablespoon extra virgin olive oil

  • 1 large

  • (200g) onion, chopped finely

  • 1 medium

  • (120g) carrot, cut into

  • 2cm pieces

  • 2 (300g) celery stalks, cut into

  • 2cm pieces

  • 3 cloves garlic, crushed

  • 2 teaspoons fennel seeds

  • ½ teaspoon dried chilli flakes

  • 400g can cherry tomatoes

  • 1.5 litres (6 cups) chicken stock

  • 2 small sprigs rosemary

  • 60g soup pasta

  • 400g can chickpeas, drained, rinsed

  • ½ bunch (100g) cavolo nero, leaves stripped, chopped coarsely

  • ½ cup (50g) finely grated parmesan

1 Squeeze the sausage meat from the casings in small pieces onto a plate lined with baking paper. Heat oil in a large non-stick frying pan over medium-high heat. Cook the sausage meat, turning, for 5 minutes or until golden. Remove sausage from pan; drain on paper towel.

2 Add the onion, carrot and celery to pan; cook, stirring occasionally, for 5 minutes or until golden. Add the garlic, fennel seeds and chilli; cook, stirring, for 1 minute or until fragrant. Add tomatoes, stock and rosemary; bring to a simmer, scraping the bottom of the pan to release any caramelised bits of food.

3 Transfer the cooked sausage and soup mixture to a 5.5-litre (22-cup) slow cooker. Cook, covered, on low for 7 hours. Season. Quickly add the chickpeas and pasta to the cooker. Cook, covered, on low for 30 minutes. Discard the rosemary sprigs; stir through the cavolo nero. Serve minestrone topped with parmesan. Suitable to freeze after adding the chickpeas.

Fresh pea and ham soup

SERVES 4 PREP AND COOK TIME 8 HOURS 30 MINUTES

  • 1 (800g) smoked ham hock

  • 3 large (450g) celery stalks, chopped

  • 1 large (180g) carrot, chopped

  • 1 large onion, chopped

  • 3 large (200g) cloves garlic, chopped coarsely

  • 3½ cups (420g) frozen peas

  • 3 cups (375ml) chicken stock

  • 2 small (360g) zucchini, grated coarsely

  • ¼ cup finely chopped fresh flat-leaf parsley

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June 2020