It’s been a long time since I blogged a recipe, and a slow cooked one at that. It’s not that we haven’t been eating slow cooked meals, in fact it’s been a good thing to have on during the day in the warmer weather so I don’t have to slave over a hot stove (so to speak) in the evening, but I’ve just been sticking to our favourites rather than thinking of new things. I’ve also had plenty of nappy stuff and editing work to be getting on with, so something has to give.
A work colleague of Tom’s offered him some marrows this week, and, after consulting me, he accepted them. I remember having marrows stuffed with minced meat and vegetables in France when I lived there for a few months, so I thought that this would be a good thing to try in the slow cooker. I wanted to make it veggie (rather than using minced turkey – I wouldn’t use minced beef anyway), so opted for a butter bean filling with other veg and herbs to add flavour.
It turned out very well. Tom and Joel wolfed it down, Andrew was less keen, but we know he’s not a big fan of courgettes so was not impressed by the size of courgette that I put on his plate! He ate the filling at least. We have another marrow, and I think I’ll make some soup with that. Here’s the recipe for stuffing, if you fancy having a go…
Ingredients – serves 2 adults and 2 toddlers
- 1 marrow
- 1 tin butter beans, drained
- 2 cloves garlic
- 1 onion
- 4 mushrooms
- 1 beef tomato
- fresh herbs
- 100g grated mature cheddar
- Cut the marrow into lengths that will fit into your slow cooker (ours has a divider in the middle so I cut it into shorter bits than I would need to for a non-divided slow cooker).
- Half the pieces down the centre lengthways, and cut out the seeded bit in the middle.
- Chop the onion, mushroom and tomato into small cubes, and chop the garlic cloves finely.
- Roughly mash the butter beans in a large bowl, then add the chopped up other veg and stir until well combined.
- Fill the centre of the marrows with this filling and place in the slow cooker pot.
- Cook on low for 8 hours, then serve with the cheddar sprinkled on top and some fresh crusty bread on the side: delicious!
I haven’t written up a food post for a while. It’s partly because our oven has been broken for a few weeks – I know, shocking, I’m not sure how I’ve coped without baking therapy; well actually I do, it’s been sewing therapy instead, making some funky wet bags for the boys’ nappies! And it’s partly because I’ve been busy writing breastfeeding posts and doing stuff for the Nappyness Cloth Nappy LIbrary. The oven is now fixed so hopefully I can do some more baking next weekend.
With a broken oven, I’ve been so glad that we have a slow cooker. Last week we had an aubergine in the veg box, and as I was thinking about what I could do with it, moussaka sprang to mind. I think traditionally this is done with lamb, but as I can’t stand lamb, I went for turkey instead, as that’s the meat that I often substitute when a recipe calls for minced beef or lamb (I also make a turkey shepherd’s pie for example). I had a quick google and the first hit for slow cooked moussaka was another blog with a recipe that seemed to fit the bill. So, as usual, I adapted it to what we had in and my own tastes, and this is what I came up with….
The verdict from my boys was very positive, so much so that Tom suggested I cook it again when the younger boys’ Godmum came round for lunch on Sunday.
- 1 aubergine
- 1/2 courgette
- 1 onion
- 3 cloves garlic
- 1 tin tomatoes
- 3 tablespoons tomato purée
- handful of herbs (I had fresh sage in the tubs)
- 400g turkey mince
- olive oil
- 1 pack feta
- Slice the aubergine and courgette into fairly thin rounds.
- Chop the onion and garlic, and heat in a frying pan with some olive oil, until they start to brown.
- Add the minced turkey and cook until just grey.
- Add the tomatoes, tomato puree and herbs, and stir well.
- Put about one third of the turkey mixture in the bottom of the slow cooker pot.
- On top of this, place a layer of sliced aubergine and courgette.
- Put about another third of the turkey mixture on top, then another aubergine/courgette layer, and repeat with the last third of the turkey mixture and the last of the veg.
- Cook on low for about 7-8 hours.
- In the last hour of cooking, add the feta to the top and replace the lid.
- Serve with rice, and freeze any that you don’t eat – it defrosts to make a yummy meal later in the week 🙂