Mini Slow-Cooker Lamb Tacos

Mini Slow-Cooker Lamb Tacos

You Won’t Regret a Single Bite of These Mini Slow-Cooker Lamb Tacos


Ingredients:

Slow-Cooker Lamb Mini Tacos:

  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup olive oil
  • 1 (2kg) whole semi-boneless leg of lamb
  • 3 large shallots, sliced
  • 5 garlic cloves
  • 4 cups lager beer
  • 16 corn tortillas, warmed
  • lime wedges, for serving

Roasted Tomatillo and Green Apple Salsa:

  • 500g tomatillos* (about 12), husked, and rinsed
  • 2 Granny Smith apples, quartered, and cored
  • 1/2 medium white onion
  • 2 jalapeños, stemmed
  • 2 garlic cloves, unpeeled
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/2 cup chopped fresh cilantro
  • 2 to 3 tablespoons water (optional)

*For a tomatillo substitute, buy underripe tomatoes and add a squeeze of lime juice.


Directions:

  1. Preheat the oven to 200°C.
  2. Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.
  3. Add the shallots and garlic and pour the beer around the lamb.
  4. Cover and cook on high for 5 hours, or until the lamb is fork-tender.
  5. While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.
  6. Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.
  7. Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.
  8. Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.
  9. With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.
  10. Preheat the broiler.
  11. Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.
  12. Broil the lamb until crispy (about 7 minutes).
  13. Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges.

Original Recipe by Brit+Co.

Pork Gyros

Pork Gyros

Take your taste buds on a trip to Greece with this tender pork gyros recipe.


INGREDIENTS

  • 2.6kg pork leg roast, bone in
  • 4 garlic cloves, peeled
  • 4 oregano sprigs
  • 1 cup (250ml) chicken stock
  • 2 celery sticks, sliced
  • 2 dried bay leaves
  • 2 x 1kg packet frozen oven-baked chips
  • 1 cup (280g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1/4 teaspoon dried oregano
  • 16 small pita pockets
  • 1 small red onion, cut into thin wedges
  • 2 x 200g grape tomatoes, quartered
  • 100g baby spinach
  • 1/2 cup (75g) pitted Kalamata olives, chopped
  • Lemon wedges, to serve
  • Extra virgin olive oil, to serve

METHOD

  • Combine pork, peeled garlic, oregano sprigs, stock, celery, bay leaves and salt and pepper in large saucepan. Bring to the boil over high heat. Boil, covered, for 10 mins. Reduce heat to medium-low and cook, covered for 2 hours or until pork is tender. Remove from heat and set aside for 10 mins to rest. Remove pork from saucepan. Discard stock mixture. Remove and discard pork rind. Coarsely shred pork.
  • Cook chips following packet instructions.
  • Combine yoghurt, crushed garlic and dried oregano in a small bowl. Season with salt and pepper. Spread yoghurt mixture over one half of each pita bread. Top with onion, tomato, spinach, olives and pork. Drizzle with more yoghurt. Fold pita pocket over to enclose. Serve with chips, lemon wedges and a drizzle of oil.

Original recipe from Taste.au

Courgetti with pesto and balsamic tomatoes

Courgetti with pesto and balsamic tomatoes

Who needs pasta when you can have spiralized courgette? Try our easy ‘courgetti’ recipe, made with baby plum tomatoes, garlic, pesto, pine nuts and a lot of courgette noodles


Ingredients

  • Baby plum tomatoes x8 (4 halved and 4 whole)
  • Olive oil
  • Garlic  1/2 clove, crushed
  • Balsamic vinegar 1 tbsp
  • Courgette 1 large, spiralised or very thinly shredded into noodles  
  • Fresh vegetarian pesto 2 tbsp 
  • Pine nuts 1 tbsp, toasted

Method

  • Toss the tomatoes with 1 tsp oil, garlic and balsamic vinegar and some seasoning. Tip into a frying pan and cook for 5 minutes until the whole tomatoes start to burst and they are coated in the balsamic.
  • Pour a kettle of hot water over the courgette spaghetti and blanch for 30 seconds. Drain really well, toss with the pesto and season well. Stir, coating the noodles, then add the tomatoes and toasted pine nuts to serve your courgetti.

Original Recipe From Olive.

Cheesecake Tarts

Cheesecake Tarts

The easiest way to get your cheesecake fix is with these microwave cheesecake tarts.


INGREDIENTS

200g packet Tennis biscuits
100g butter, melted
30ml golden syrup

FOR THE FILLING

230g tub cream cheese, at room temperature
180ml castor sugar
5ml vanilla essence
160ml cream
2 eggs

METHOD

Blitz together the biscuits, butter and syrup until a sandlike texture is formed. Press into the bottoms of 4 x 11cm
microwave-safe tart cases. Refrigerate for at least 15 minutes.


For the filling, beat together the cream cheese and sugar. Beat in the vanilla and cream until combined. Add eggs,
one at a time, beating until incorporated. Divide between the moulds.

Microwave for about 2 minutes 30 seconds, or until the sides are set with a jiggle in the middle. Cool completely
in the fridge.

Serving suggestion: Serve topped with raspberries.

Original Recipe From Your Family

Peppermint Crisp Fridge Tart

Peppermint Crisp Fridge Tart

Looking for that long-lost delicious Peppermint Crisp pudding recipe that you remember from your childhood? Well, you’ve found it!


Ingredients

  • 250ml Orley Whip or whipping cream, whipped to soft peaks
  • 2 packets of Tennis biscuits (although you will probably use less)
  • 375g tin of caramelised condensed milk or dulce du leche
  • 20ml caster sugar
  • 3 Peppermint Crisp chocolate bars, crushed
  • 3-4 drops of peppermint essence (more, if you like it minty)

Instructions

  1. Whip the Orley Whip and then add the caramelised condensed milk, castor sugar and peppermint essence. Beat until well mixed and then stir in ⅔ of the crushed Peppermint Crisp.
  2. Place a layer of whole tennis biscuits in a buttered 29x19x5cm dish. Spoon ⅓ of the caramel mix over the biscuits and spread evenly. Continue in layers, finishing with a layer of filling on top.
  3. Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top. Cut into squares and serve.

Original Recipe From Cook Sister.

EASY LEMON CHICKEN PICCATA

EASY LEMON CHICKEN PICCATA

You won’t believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you’re set!


INGREDIENTS:

  • 500g spaghetti
  • 500g boneless, skinless chicken breasts, cut crosswise in half
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/4 cup diced shallots
  • 3/4 cup chicken broth
  • 1/4 cup dry white wine*
  • Juice of 1 lemon
  • 1/2 cup heavy cream
  • 1/4 cup capers, drained
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  4. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
  6. Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
  7. Serve immediately with pasta and chicken, garnished with parsley, if desired.

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

Original Recipe From Damn Delicious