The Slow Cooked Challenge September Round Up

 September turned out to be full of sunshine and, in Scotland, we had better weather than we had had all summer!  In saying all that, it has been chilly in the mornings and evenings so coming home to a slow cooked warming supper is definitely the order of the day.

We have a range of dishes to choose from in this month's Slow Cooked Challenge starting with Blackberry Pulled Pork with Blackberry BBQ Sauce.

This unusual and creative dish comes to us from the heart of rural France, from the blog of De Tout Coeur Limousin, that sauce looks so good!

Next up a hearty plate of Slow Cooker Chipotle Chilli Beans provided by Sarah at Tales from the Kitchen Shed.  I'm a sucker for chipotle chillies, so will be filling my slow cooker with these beans very soon.

Another vegetarian dish and one I think I may be making this week, as I have some portobello mushrooms that I didn't use at the weekend. This dish of Slow Cooked Portobello Mushroom Stew with Herb Dumplings comes from the lovely Dominic who cooks up all kinds of treat at Belleau Kitchen.

Back to Tales from the Kitchen Shed for some more tasty treats.  This time Sarah is serving up Spicy Courgette Chutney made in her Slow Cooker with a glut of courgettes.

This is real comfort food, a Slow Cooker Sausage Casserole from Lucy at Baking Queen 74 and my co-host for the Slow Cooked Challenge.  I hope you will join Lucy for the October Slow Cooked Challenge when it goes live on 1st October.  


Go to the Slow Cooked Challenge page for full details of the challenge and to find the current challenge. 

Labels: blackberries, Chipoltle Chilli Beans, chutney, courgette, dumplings, mushroom, Pulled Pork, sausage casserole, Slow Cooked Challenge, slow cooker, stew

posted by Janice @ 20:00 3 Comments

A Feast of Blackberries - The Great British Blackberry Recipe Round Up

A huge thank you to all the lovely cooks, bakers and bloggers who joined The Great British Blackberry Recipe Round Up.  There are so many delicious recipes and they are really varied, everything from Spiced Blackberry Pulled Pork to Blackberry Lollipops and of course cakes, desserts and preserves.  Don't take my word for it, here they all are below:


1. Blackberry Frozen Yogurt and Granola Breakfast Pops - Elizabeth's Kitchen Diary
2. Blackberry and Clotted Cream Ripple - Sudden Lunch
3. Blackberry and Apple Swirl Buns - Mint Custard
4. Blackberry Gin - Mint Custard


5. Blackberry Pear Crisp - A Palatable Pastime
6.Wild Blackberry Jam - I'd much rather bake than
7. Bramble Blackwells - Foodie Quine
8. Spiced Blackberry Jam - Farmersgirl Kitchen


9. Peach and Blackberry Galette with Lavender and Thyme Honey - A Girl and her Home
10. Blackberry and Oat Muffins - Rough Measures
11. Blackberry and Lemon Bake - Food Jam


12. Blackforest Chocolate Brownies - Sew White
13. Summer Burst Berry Cake - Belleau Kitchen
14. Simple Seasonal Blackberry Cake - Lancashire Food


15. Autumnal Blackberry and Lavender Cobbler - Lancashire Food
16. Blackberries and Rose Geranium Crumble - Lancashire Food
17. Bramble and Vanilla Cordial - Farmersgirl Kitchen
18. Baked Nectarines and Blackberry Surprise - The Peachicks Bakery


19. Summer Fruit Traybake - Sew White
20. Blackberry and Hazelnut Polenta Cake - Mainly Baking
21. Blackberry Lollipops - The Hedgecombers


22. Apple and Blackberry Chia Seed Preserve - Nutricious Deliciousness
23. Blackberry and Apple Pie - Chez Maximka
24. Spiced Blackberry Pulled Pork - De Tout Coeur Limousin


25. Double Blackberry Chocolate Gallette - Tin and Thyme
26. Blackberry, Garlic and Bay - De Tout Coeur Limousin
27. Blackberry and Apple Geranium Swirl -Lancashire Food
28. Self-Saucing Blackberry and Apple Pudding - Tales from the Kitchen Shed


29. Blackberry and Apple Cupcakes - Tin and Thyme
30. Blackberry, Lemon and White Chocolate Scones - Baking Queen 74
31.Blackberry and White Chocolate Cheesecake Cups - The Veg Space
32. Blackberry and Hazelnut Flapjacks - Chardonnay and Samphire


33. Blackberry and Apple Cake - Eco-Gites of Lenault
34. Blackberry Fairy Cake Buns (Muffins) - Lavender and Lovage
35. Blackberry, Elderberry and Damson Jelly - JibberJabber UK
I hope this inspires you to make some of these recipes, do let me know if you do.

Labels: Blackberry, Bramble, brownies, cake, cupcakes, dessert, flapjacks, gallette, ice cream, jam, Muffins, Pie, Pulled Pork, Scones, The Great British Blackberry Recipe Round-Up, vinegar

posted by Janice @ 19:26 15 Comments

Sweet Potato Mash with Crisp Sage Leaves, Ricotta and Pecan Nuts from Sally Clarke: 30 Ingredients

It's book review time and 30 Ingredients by Sally Clarke is a real treat, chef style food explained in clear and simple recipes for you to make at home.

About the book
30 Ingredients encapsulates Sally's innovative and uncomplicated approach to food  At its heart lies her simple concept of cooking with the freshest and best, produce the vision that has ensured Sally's success for the last thirty years.  Sally's philosophy is simple: fresh in-season ingredients used not only to suit every plate but also to please the eye. Sally has chosen a handful of recipes for each of her favourite 30 ingredients,



About the author
It is 30 years since Sally Clarke founded her now legendary Notting Hill restaurant Clarke's and become the pioneer of seasonal fine dining in British cuisine.  To celebrate this significant anniversary, the award-winning chef, restaurateur and author has now written and irresistible cookery book, 30 Ingredients.

The Ingredients and the Recipes
1. Apricot - this is one of my favourites too and I'll definitely be making Apricots baked with vanilla, cinnamon and lavender.
2. Asparagus - always popular in its season and Asparagus risotto with spelt, goat cheese and Prosecco is bound to prove popular too.
3. Aubergine - Sally prefers the paler aubergines/eggplants but the purple ones will do just as well in her Baba Ganoush and Caponata recipes.
4.. Basil - that tarts of summer in a herb features in a surprising Basil ice ream with sugared basil leaves, lemon and black pepper wafers.
5. Beetroot - another of my faves, that rich sweet earthy flavour will blend perfectly with the carrots in Baked beetroot and carrots with new season garlic.
6. Broad Bean - best picked fresh from the garden and a real star in the recipe for Cracked wheat salad with broad beans, courgettes and peas.
7. Cep - these flavourful fungi are served finely sliced with Parmesan, lemon. olive oil and parsley toasts a simple dish that I can almost taste.
8. Cherry - bursting with sweet juice, cherries go well with many flavours but just so well with chocolate that your mouth will be watering at Sally's Dark Chocolate souffle cake with Kirsch and cherries.
9. Chicory - not a vegetable I have cooked with but I do like the sound of a Chicory Tarte Tatin.
10. Clementine - my favourite of the easy peel oranges and as they start to come into the shops soon, I will be serving the Salad of clementines, feta, pine nuts and pomegranate dressing.
11. Cobnuts - I've tried cobnuts once, their availability tends to be localised to the south east of England, worth sourcing them to make the Cobnut salad with figs and peaches or, I guess, substituting the more common hazelnuts.
12. Fennel- Not everyone likes the aniseed overtones in a lovely Florence Fennel, I love it,  and Sea bass baked with potato and fennel sounds heavenly to me.
13. Fig - I'm beginning to think that Sally has been looking at my list of favourite foods!  Fig is certainly a favourite of mine and every recipe in this section sounds good to me, Figs with balsamic vinegar, chives blossoms and shaved Parmesan served with Spiced seeded flat bread sounds like a feast to me.
14. Landcress - this is a new one on me, and Sally does admit that it is not so easy to find, it is more peppery than watercress and she suggests that it is used with care. Crab Cakes with Landcress, Chilli, Creme Fraiche and Lime is bound to pack a punch, just what I like.
15. Leeks - a little more available, Sally uses leeks at every stage of their growth for different types of recipe. Smoked Haddock and Leek Pasties would be great as a starter or to eat on a picnic.
16. Lemon and Lime - two for the price of one here, so I'm going to give you two recipes too.  Lemon and Lime Icecream sounds delicious as does Lemon and brown sugar shortbread.
17. Olive - I would eat olives everyday if I could and I would love to eat the gutsy Black olive tapenade toasts with anchovies and capers, a taste explosion!
18. Blood Orange - also known as Ruby Oranges, always lovely and sweet, a Salad of Blood Oranges, Beetroot and Pomegranate would be well worth making and eating.
19. Pea - another star vegetable and one that I love in soup.  Sally's Chilled pea soup with mint, spring onion and yoghurt sounds like a real treat.
20. Peach - Cheers! Sally has whizzed up a White Peach Bellini for our delight.
21. Pine Nut - of course without pine nuts there would be no Pesto but Sally also brings us Sicilian-style ricotta and pin nut torta.
22. Potato - so versatile, the perfect ingredient and Sally shows us how to make perfect roast potatoes, the epitome of potato deliciousness.
23. Quince - I once managed to get some quince from a neighbour's tree but conditions for good quince do not seem to have returned.  If you can get hold of some then Sally's Quince and Rosemary Tarte Tatin sounds worth making.
24. Raspberry - nothing beats raspberries, that combination of sweet and sharp and bursting with deep pink juice.  Sally creates a Raspberry Jelly which also contains blackcurrants and strawberries creating a lovely red fruit jelly.
25.Rocket - Sally comments on the dramatic rise in popularity of rocket and extols it's peppery virtues, which are beautifully shown off in her recipe for Rocket wrapped in rare roasted beef, with mustard mayonnaise on toast.
26.Sage - the herb that just cries out for some pork!  Sally does not disappoint and her Pork, Onion and Sage Pie is on my list to make.
27. Squash and Pumpkin - those colourful gourds are so versatile, it's nearly the time of year when pumpkins are in abundance and a plate full of this rustic Spiced Pumpkin, Tomato and Chickpea Stew would go down a treat on a cooler day.
28.Strawberry- in season there is nothing quite like the taste of a strawberry and they herald the start of summer proper to me. Sally treats the strawberries simply but adds layers of flavour in her Strawberry Cannoli recipe, these are not tube shaped cannoli, more like little baskets to scoop up the ricotta and strawberries before popping in your mouth.
29. Sweetcorn - in this chapter Sally creates a Baked Sweetcorn and Polenta Pudding with Ricotta, maybe it's because we are heading towards autumn and winter that I find this so attractive, comfort food with a difference.
30. and finally Tomato - imagine that smell of ripe tomatoes straight off the vine, combined with sweet nectarines, feta and onions and decorated with nasturtium, marigold and rocket blossoms, that's one of the ways that Sally showcases tomatoes in Tomato Salad with Nectarines and Feta

So there we are, 30 ingredients and, although I have only picked out one recipe per ingredient, there are at least two and sometimes three for each.



Who is it for?
I would say this is a book for people with a passion for food who want to make the most of every ingredient they use.  Although  the 30 ingredients are all vegetables, fruits, herbs and nuts , this is not a vegetarian cookbook, there are non-meat recipes, as well as those with meat, fish and poultry. It would make a beautiful gift for anyone who loves to cook.

Pros
The photographs are stunning, there is not a photo for every recipe, but the quality of the photos is very high.  The whole book is beautifully produced and could sit quite happily on that 'coffee table' to be picked up and oohed and aahed over. Each ingredient is given a page of text, which is easy to read and the recipes are clear and well written with a couple of paragraphs of 'story' where appropriate.

Cons
It's quite a big book, however it does stay open so you can read the recipes - hurrah! At £25 it's not cheap but I think this is justified by the quality of the production and the excellence of the recipes.

The Verdict
Add it to your wish list for birthday or Christmas, then you too can spend hours drooling over the exciting recipe ideas and the beautiful pictures.


Sweet Potato Mash with Crisp Sage Leaves, Ricotta and Pecan Nuts
Serves 6

1.5kg sweet potatoes
2tsp cumin seeds
2 tbsp light olive oil
100g butter, plus a little extra for buttering the dish
1 bunch sage, small leaves picked, large leaves chopped finely
1 small red chilli, finely chopped
2 cloves garlic, crushed to a cream
salt
50g pecans, medium-finely chopped
250g ricotta or fresh goat cheese

Peel the sweet potatoes and place in a large pan of boiling slated water, cover and simmer until tender to the centre. Drain in a colander and when cool enough to handle, cut roughly into smallish pieces.

Toast the cumin seeds in a small pan over a medium heat until they are fragrant - do not allow to burn. Crush using a pestle and mortar or in a spice grinder.

Meanwhile heat the olive oil and half the butter in a pan until foaming.  Fry the small sage leaves until crisp (though not too dark), remove with a slotted spoon and drain on kitchen paper.  Add the remaining butter to the pan and add the ground cumin, chopped chilli and chopped sage, and cook until fragrant (approximately one minute).  Remove from the heat, add the garlic and stir well.

Place the sweet potato in a large bowl and beat with a hand whisk or electric whisk until smooth (I put the sweet potato through the potato ricer). Little by little add almost all the seasoned butter ingredients until well amalgamated.  Add salt to taste.

Preheat the oven to 175C
Brush an oven-proof dish with butter and spoon the potato mash in, levelling the top a little. Drizzle over any remaining melted butter and bake for 8-10 minutes.

Remove from the oven and scatter the pecans with crumbled ricotta or goat cheese on the top, and continue to bake for a further 3-4 minutes or until piping hot.

Garnish with fried sage leaves and serve alongside a crisp green and bitter leaf salad or with roasted pork, turkey or chicken.

You really need to add lots of chopped sage for the flavour to come through, hard to judge 'a bunch' and I probably underplayed it, will be trying again with more sage.  Pecans and sweet potatoes is a marriage made in heaven though and the cumin and chilli add a nice spicy lift without overpowering the sweet potato. 

Sally Clarke: 30 Ingredients
Published by Frances Lincoln Limited Publishers
RRP Hardback £25

Labels: 30 Ingredients, book review, cookbook review, pecan nuts, review, ricotta, sage, Sally Clarke, Sweet Potato

posted by Janice @ 19:42 4 Comments

Langoustines, Gin and More Chocolate in Fife - Part Two

After our feast of chocolate at the Pittenweem Chocolate Company, it was er...time for lunch!  We headed just along the coast to St Monans, one of the quieter East Neuk villages, well it used to be quieter but it seems to be emerging from it's sleepy image and starting to challenge the tourist packed Crail, Anstruther and Pittenweem.  The focus of our visit and lunch was the East Pier Smokehouse.


I had been to the East Pier Smokehouse about four years ago when my Mum and I bought some smoked langoustines, at that time there was only the shop and it was pretty basic, however things have changed and the East Pier Smokehouse now boasts it's own restaurant as well as selling seafood to take away.


I think you will agree that the views from the restaurant are absolutely stunning and Claire from Foodie Quine and I were treated to an absolute feast, starting with a rich and creamy courgette and goats cheese soup and a box of smoked langoustines, the meat in Scottish seafood is really sweet which  is down to the cold water around our shores!  We also tried the smoked salmon and cranberry Quiche with a turmeric pastry, which was the special of the day, very good indeed.


This was followed by the arrival of a range of the dishes that are served at the East Pier Smokehouse, lobster, crab cakes, salad and smoked salmon all served in cardboard boxes, it's a bit like going for a picnic on the deck of a ship!  All of the seafood was totally delicious and next time I'm in Fife, I'll be making a reservation for an evening meal.


We were quite taken aback when owner, James Robb, opened the door of he smokehouse and we saw just how small it was and really just a cupboard in the wall, but the smell of the cold smoked salmon was incredibly enticing.  It's well worth a visit to the East Pier Smokehouse, but get there early for lunch as you can't book.

Claire and I were now completely stuffed, as we jumped back into our luxury mini-bus, complete with water bottle holders, and were ably driven by Andy through St Andrews and on to the Eden Mill distillery and brewery at Guardbridge.



The Eden Mill is Scotland's only distillery and brewery on a single site, based on the site of a former Haig distillery, it produces award-winning beer and gin as well as small batch single malt whisky.


We started with a taste of a new Chilli Ginger Porter which Eden Mill expect to have on sale for Christmas.  I'll certainly be looking for a few bottles of this brew in my stocking, it was smooth, not bitter at all, but with a lovely warm kick.


We then had a tour of the brewery and distillery with Kathryn Baker, where we learned about the gin basket which holds the botanicals during distilling, and saw the private casks of whisky, one signed by a former First Minister of Scotland. We then moved on to our task for the day; Gin and Chocolate matching, it was a hard job, but someone  had to do it!


Eden Mill have five different types of gin and the chocolates we tasted with the matched gin came from Iain Burnett, The Highland Chocolatier who uses a unique single origin cocoa from the volcanic Island of Sao Tome. This intense cocoa is carefully selected for its exceptional range of fruity aromatic and spicy characteristics and painstakingly matched with unblended fresh Scottish cream from a particular herd of cows in Perthshire.

Original Eden Gin - the interaction between Seabucktorn berries, lemon balm, and bitter citrus results in a light yet complex spirit.  The Eden Gin is classic, crisp, refershing heavily citrus flavoured gin (and my favourite)
This was paired with White Lime and hint of Chilli Velvet Truffle  "Fresh notes of the Lime and sharp citrus of the gin are well matched, with the subtle heat of the cayenne highlighting a similar dryness in the Eden."  Gorgeous combination, the chocolate seemed to bring out the gin flavour and vice versa, suddenly I'm convinced that matching chocolate and gin is a good idea.

Hop Gin - A logical progression from brewing into distilling, using Galaxy hops to craft this first gin, This unique creation has a zesty freshness, and slight bitterness on the finish.  The unusual colouring is as result of he hops, and persists once tonic is added. I quite liked the Hop Gin, although it is an acquired taste and I think would be good with something like ginger ale.  This gin was paired with a Blonde White Langue de Chat "the simplicity of the creamy Madagascan vanilla which let's all the fruity flavours of he gin take centre stage"  I didn't think the white chocolate added much to the gin and felt that the gin overpowered the chocolate.

Love Gin - Bringing together an outstanding blend of local botanicals, Love Gin is also infused with rose petals and whole hibiscus flowers to give it a subtle pink colour.  Rhubarb root and raspberry leaf ensure a delicate sweet finish. This is one of the most popular of the Eden Mill gins, it is very smooth without the 'edge' that I associate with gin.  Paired with a White Raspberry and heather honey Velvet Truffle "an excellent match of both sweet fruit and Madagascan vanilla in the white chocolate play along with the summer fruits and even the honey doesn't dissipate the sweetness of this gin"  The chocolate was lush, but I found the overall effect of the sweeter gin and the sweet chocolate just a bit much for my palate, the honey seemed to dominate the after-taste.

Oak Gin - matured in oak-aged beer casks, this gin carries hints of vanilla and toasted caramel.  With a warmth and spice reminiscent of whisky, this gin can easily be enjoyed neat. Paired with Ginger Velvet Truffle "the warm ginger is reminiscent of the warm spices of the gin and its gentle oak woodiness is as subtle as the oak notes which follow at the end of the dark Sao Tome chocolate."  This combination certainly delivered on the warm flavours.

Golf Gin - flavoured with hickory (reminiscent of the hickory shafted golf clubs made by the St Andrews Golf Company) this gin is described as a modern classic with notes of sweet lemongrass with a burst of mild pepperiness, strong hints of lime, coriander and aromatic spice.
We had two different chocolates to try with the Golf Gin, Garden Mint Velvet Truffle, what a chocolate, it tasted just like fresh mint, I've never experienced anything like this in a chocolate and I would definitely recommend it.  Tasted with the Golf Gin the story is that "this fresh light herb is the perfect segue to the aromatic gin in a ply of pepper and menthol", personally, much though I loved the chocolate, I felt that the strong mint flavour overwhelmed the gin.
The second chocolate was a Lemongrass and hint of Lime Velvet Praline "a strong and heavy introduction to the grass and spices of the Golf"  oh yes, now this was more like it.  Again the freshness of the lemongrass was outstanding but, for me, a better compliment to the gin, of course lemon and lime are very much a traditional match for gin.


The truffles had the most incredible intense flavours, a fresh and fruity explosion in your mouth,  they went remarkably well with the different gins they had been matched to, something I wouldn't have imagined.


The Visitor Centre is well laid out with plenty of space for large groups and these amazing stained glass windows. You can drop in, but if you'd like to have a tour and tasting it's worth booking ahead.

BREWERY TOUR - £7.50 per person (£5 for students/concessions) - 7 days a week - 11am, 1pm, 3pm & 5pm
GIN EXPERIENCE - £10 per person (£7.50 for students/concessions) - 7 days a week - 12pm, 2pm & 4pm
Subject to availability

Chillies and Chocolate in Fife - Part One

Coming in Part Three - Courses for Cooks

Disclaimer: I was the guest of Welcome to Fife and I'd like to thank them and the host organisations  who made this a truly memorable trip.

Labels: crab, East Pier Smokehouse, Eden Mill, Foodie Quine, Gin, Langoustine, lobster, quiche, Seafood, smoked salmon, St Andrews, St Monans, The Highland Chocolatier, Velvet Truffles, Welcome to Fife

posted by Janice @ 19:38 12 Comments

Chillies and Chocolate in Fife - Part One

So where do you think Claire, Foodie Quine, and I are posing?  Are we on a cruise the Med or the Norwegian Fjords?   Well, no actually, we are in the Kingdom of Fife in Scotland on a Chilli-Chocolate Food Trip with Welcome to Fife. More about where this sunny photo was taken in part two.


We started our chilli-chocolate tour of Fife in Ceres and travelled a few miles to visit Chillilicious, Scotland's first chilli farm.  I met with Patricia Galfskiy at the chilli farm where she and her daughter have developed this family run food and art venture cretaing homemade chilli food and gift items. The  new visitor's centre provided an opportunity to taste some of the Chilli chutney that Patricia makes, I tried them all, well it would be rude not to, and they were all very good.  Most memorable for me was the Monkey Punch Chilli Chutney which contains banana, kiwi, lime and jalapeno chillies.  I loved this combination of flavours really unusual.

 Possibly my favourite thing in the Chillilicous shop was the Pimento Ginger Beer.  I love ginger beer and this has the most amazing chilli kick, right at the back of your throat, a must for all chilli lovers.


We then moved on to the chilli tunnel  where you can pick your own chillies or buy plants.  Chillilicious grow approximately 4,000 chilli plants per ear and their speciality is the wide and varied range of rare and super-hot chillies, growing between 50-75 different varieties every year.  Last year the talk of the chilli world was the Carolina Reaper and this year it's all about the Chocolate Bhutlah, both of these chillies are grown at Chillilicious.


These are the chillies that I picked, unfortunately I can't remember the name of them all.  What I did learn is that the more crinkly the chilli, the hotter is going to be!  I'm hoping to cook up some recipes with these chillies soon.



Sophie had made a tray of Chocolate Chilli Truffles for us to try and she cut them and coated with cocoa powder, the chilli heat was subtle although I have to say that Sophie kindly gave us some to take away and when I tried them again at home, I felt that there was more heat, it may have been that my palate had been blunted by too much chocolate and whisky!


Behind the chocolate boutique there is a quirky cafe, The Cocoa Tree Cafe.  Here you can enjoy a relaxed lunch, coffee, afternoon tea or one of those gorgeous hot chocolate drinks.  There is plenty of reading material in the cafe, some of it under the glass on the table tops, but also a range of chocolate themed books to read.  The staff were delightful and it is clear that Sophie's passion and high standards pervade the whole establishment.  I would highly recommend a visit to the cafe and chocolate boutique.

Coming in part two of Chillies and Chocolate in Fife - Seafood and Gin! 

Disclaimer: I was the guest of Welcome to Fife and I'd like to thank them and the host organisations  who made this a truly memorable trip.

Labels: chilli, Chillilicious, chocolate, chutney, Drinking Chocolate, Fife, Laphroig, liqueur, Pittenweem, review, The Cocoa Tree Cafe, truffles, Welcome to Fife, whisky

posted by Janice @ 07:00 10 Comments

Spicy Tomato Pork Tenderloin and the Slow Cooked Challenge is back!

It's been a pretty miserable summer here in Scotland and I've been making many more Slow Cooked dishes than I would usually.  The Slow Cooked Challenge has had a bit of a break over the summer, but as we head into September, it's time think about slowly cooked stews, soups, curries and cakes.

I'm delighted to announce that I have a new co-host for this challenge, the very talented Lucy of Baking Queen 74. Lucy is the queen of baking in her Slow Cooker and will be hosting the Slow Cooked Challenge every other month.


If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian  or an open challenge.



This month it's an OPEN challenge, so you can enter any Slow Cooked recipe.

If you would like to take part, then please:

• Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
• Link to Farmersgirl Kitchen and Baking Queen 74
• Use the Slow Cooked Challenge logo in your post
• If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we  will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board. 
• A round up of all the entries will be posted on the host's blog.

Rules:

• Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
• If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
• One entry per blog.
• Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog. 

Spicy Tomato Pork Tenderloin
Ingredients
450g pork tenderloin (fillet)
Salt and pepper
Freshly ground black pepper
400g can of chopped tomatoes
2 tbsp dark brown sugar
1 teaspoon Dijon mustard
1 tbsp soy sauce
1/2 teaspoon chilli powder
1 clove garlic crushed

1. Place pork tenderloin in bottom of slow cooker 
2. Season with salt and pepper.
3. Stir together the canned tomatoes, brown sugar, Dijon mustard, soy sauce, chilli powder and garlic  in a small bowl and pour over the sauce.
4. Cover and cook on low for 6 hours.
5. Check seasoning before serving. 

Labels: challenge, chilli, Pork, slow cooked, Slow Cooked Challenge, slow cooker, spicy, tenderloin, tomato

posted by Janice @ 07:00 14 Comments