2010 mccormick slow cookers recipe collection

8/16/2019 2010 McCORMICK Slow Cookers Recipe Collection

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Family favourites


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Coconut Seafood Curry Preparation: 5 minutes Cooking: 1 hour Serves: 4

Ingredients1kg seafood marinara mix

1 x 40g sachet McCORMICK Slow Cookers Mild Chicken Curry

1 x 400mL can coconut milk

2 cups sliced green beans

1 cup fresh chopped coriander

Lime juice to serve

Method Combine the first 5 ingredients and place in slow cooker insert pot.

Cook for 1 – 1½ hours on HIGH, stirring twice during cooking,

until seafood is cooked through.**

Serve over rice with a squeeze of lime.

Zucchini, Bacon and Borlotti Bean Soup Preparation: 15 minutes Cooking: 4 hours Serves: 6

Ingredients:4 zucchinis, grated

100g bacon, diced

2 potatoes, peeled and diced

1 x 140g sachet McCormick Slow Cookers Soup Italian Chicken,

Tomato & Vegetable

2 cups (500 mL) water

½ cup cream

½ cup Parmesan cheese, grated

Method:Brown zucchini, bacon and potatoes and place into slow cooker insert pot.

Wash beans (included in pack) and discard any impurities, add beans toinsert pot. Mix McCORMICK Slow Cookers Soup recipe base with water

and pour over the vegetables then stir through.

Cover and cook for 4 hours on HIGH or 8 hours on LOW. **

Pour the cream into the soup and puree.

Serve topped with Parmesan cheese.

Cover image clockwise from left:

McCORMICK Slow Cookers Roast Beef with Onion Gravy,

McCORMICK Slow Cookers Soup Moroccan Chicken & Pumpkin and

McCORMICK Slow Cookers Chicken, Bacon & Potato cooked as per

back of pack instructions.


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Creamy Mustard Sausage

Hotpot Preparation: 10 minutes Cooking: 2 hours

Serves: 4

Ingredients:8 chicken sausages, cut in half

4 onions, peeled and thickly sliced

4 stalks celery, roughly chopped

1 x 40g sachet McCORMICK Slow Cookers

Country Chicken Casserole

¼ cup (65mL) water

2 tbsp (40mL) seeded mustard

2 tbsp (40mL) cream

1 tbsp fresh chopped parsley

Method:Brown chicken sausages and onions then add into the slow cooker insert

pot with celery.

Mix McCORMICK Slow Cookers recipe base with water and pour over the

chicken and vegetables, stir through.

Cover and cook for 2 hours on HIGH.** Stir through the seeded mustard,

cream and parsley and serve with creamy mashed potato.

Poached Chicken with

Crushed PotatoesPreparation: 15 minutes Cooking: 3 hours

Serves: 6-8

Ingredients1.5kg whole chicken, neck & excess skin removed

40g butter, softened


Chicken, Bacon & Potato

2 onions, halved6 potatoes, quartered lengthways

1 tbsp (20mL) water

Chopped fresh chives to serve

Method Using your hand, make a pocket between the skin and breast meat of the chicken.

Combine the butter and half the McCORMICK Slow Cookers recipe base sachet

and evenly coat under the skin.

Place the onions inside the chicken cavity. Place the potato halves on the base of the slow

cooker insert pot and top with the stuffed chicken. Combine remaining McCORMICK

Slow Cookers recipe base with water to form a paste and rub over chicken.Cook for 3 hours on HIGH or 6 hours on LOW.**

Remove potatoes and chicken from pot and roughly mash potatoes. Serve poached

chicken thickly sliced with onion and crushed potatoes. Sprinkle with chives to serve.

Spanish Chicken & ChorizoPreparation: 10 minutes Cooking: 4 hours

Serves: 6

Ingredients:6 chicken fillets

1 red onion, sliced

2 chorizo sausages, sliced


Mediterranean Chicken

1 x 400g can crushed tomatoes

2 tbsp tomato paste1 cup pitted black olives

¼ cup fresh oregano, chopped

Method:Brown chicken, onion and chorizo sausages then add to the slow cooker

insert pot.

Mix McCORMICK Slow Cookers recipe base with the crushed tomatoes,

tomato paste and black olives then pour over chicken.

Cover and cook for 4 hours on HIGH.**

Stir through oregano and serve.

Lamb Steak with Onion

& Mushroom Gravy Preparation: 15 minutes Cooking: 4 hours

Serves: 4

Ingredients1kg lamb rump steaks, trimmed of excess fat


Garlic & Herb Lamb Shank s

4 onions, quartered

1 tbsp brown sugar

300mL water

100g mushrooms, sliced

Balsamic vinegar to serve

Method

Brown lamb steaks and onions and place in slow cooker insert pot.Combine the McCORMICK Slow Cookers recipe base with sugar and

water and pour over lamb.

Cook for 4 hours on HIGH or 8 hours on LOW, folding mushrooms through

30 minutes prior to finishing cooking.**

Serve steaks and gravy with a splash of balsamic vinegar over creamy mash.

**Keep slow cooker covered during cooking. Cooking times may vary between slow cooker models.


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Sweet Moroccan Tomato &

Chilli Chutney Preparation: 15 minutes Cooking: 4 hours Makes: 4 cups

Ingredients:

1kg tomatoes, diced2 red capsicums, diced

5-6 bird’s eye chillies, chopped

1 x 40g sachet McCORMICK Slow Cookers Moroccan Lamb Casserole

2 tbsp sugar

Method:Place tomatoes, red capsicum, chilli, McCORMICK Slow Cookers

recipe base and sugar into slow cooker insert pot.

Cover and cook for 4 hours on HIGH or 8 hours on LOW.**

Store in sterilised jars and serve with steak, cold meats or as asandwich spread.

Creamy Chicken & MushroomPasta SaucePreparation: 10 minutes Cooking: 1 hour Serves: 6

Ingredients:20 small button mushrooms, sliced

2 chicken breasts, sliced

1 x 40g sachet McCORMICK Slow Cookers Chunky Beef Stroganoff

1 x 375mL can evaporated milk

1 bunch chives, chopped

Method:Brown mushrooms and chicken then place into the slow cooker

insert pot.

Mix McCORMICK Slow Cookers recipe base with the evaporated milk

then pour over the chicken and mushrooms.

Cover and cook for 1 hour on HIGH.**

Stir through the chives and serve with cooked pasta.


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Layered Vegetable BakePreparation: 15 minutes Cooking: 4 hours Serves: 4-6

Ingredients:400g pumpkin, peeled and sliced lengthways

2 zucchinis, sliced lengthways

2 red capsicums, seeds removed and sliced lengthways

2 sweet potatoes, peeled and sliced lengthways

2 large potatoes, peeled and sliced lengthways

1 x 40g sachet McCORMICK Slow Cookers Tomato & Onion Sausages

1 x 400g can crushed tomatoes1 packet frozen chopped spinach, thawed and drained

250g ricotta cheese

1 cup fetta cheese, crumbled

Method:Brown pumpkin, zucchini, capsicum, sweet potato and potatoes then layer a

third of the vegetables into the slow cooker insert pot.

Mix McCORMICK Slow Cookers recipe base with the crushed tomatoes and

spinach and pour a third of the mixture over vegetables.

Dollop the ricotta cheese onto the middle of the vegetables and repeat thevegetable and tomato/spinach mixture layering. Spread the remaining tomato/

spinach mixture over the top.

Cover and cook for 4 hours on HIGH.** Let cool for half an hour before serving.

Serve topped with crumbled fetta cheese.

Moroccan Pumpkin and Chickpea Curry Preparation: 10 minutes Cooking: 4 hours Serves: 4

Ingredients:600g pumpkin, peeled and diced

1 carrot, peeled and diced

1 onion, sliced

1 x 140g sachet McCORMICK Slow Cookers Soup Moroccan Chicken & Pumpkin

1 cup (250mL) water

1 x 165mL can coconut cream

100g baby spinach

50g snow peas, sliced

Method:Brown pumpkin, carrot and onion and place into slow cooker insert pot.

Wash chickpeas (enclosed in pack) and discard any impurities, add chickpeas

to insert pot. Mix McCORMICK Slow Cookers Soup recipe base with waterand pour over vegetables and stir through.

Cover and cook for 4 hours on HIGH or 8 hours on LOW.**

Stir through coconut cream, baby spinach and snow peas 10 minutes

before serving.


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Sun-Dried Tomato Rissoles

with Onion Gravy Preparation: 15 minutes Cooking: 4 hours

Serves: 12 Rissoles

Ingredients:1kg beef mince

¾ cup sun-dried tomatoes, chopped

1 carrot, grated

3 tbsp tomato sauce

1 egg

¾ cup dried bread crumbs

1 onion, sliced

1 x 40g sachet McCORMICK Slow Cookers Roast Beef with Onion Gravy

½ cup water

Method:Mix together beef mince, sun-dried tomatoes, carrot, tomato sauce, egg

and bread crumbs and roll into 12 balls. Brown rissoles and onion in a hot

pan and place into the slow cooker insert pot. Mix the McCORMICK Slow

Cookers recipe base with water and pour over the rissoles. Cover and cook

for 4 hours on HIGH. ** Serve with steamed green beans.

Weights / MeasuresIn this leaflet, we use standard Australian 250mL cup and20mL tablespoon measures. (A New Zealand tablespoon is 15mL,

to convert use 1 tablespoon + 1 teaspoon).

Hints & TipsFor hints, tips and more exciting recipes please visit

www.mccormick.com.au or slowcookers.co.nz

Don’t own a Slow Cooker? Stovetop instructions can be found on our websites.

Beef & Ravioli SoupPreparation: 10 minutes Cooking: 4 hours

Serves: 6-8

Ingredients:500g diced beef (blade, chuck, etc)

1 x 400g can crushed tomatoes1 x 200g sachet McCORMICK Slow Cookers

Soup Hearty Beef & Vegetable

4 cups (1L) water

½ x 375g packet fresh ravioli or agnolotti

pockets (we use Spinach and Ricotta)

1 cup green beans, sliced

Method:Pan fry beef until golden brown. Place into the slow cooker insert pot with

tomatoes, McCORMICK Slow Cookers Soup recipe base and water.

Cook for 4 hours on HIGH or 8 hours on LOW.** Add ravioli pockets

and beans 10 minutes before serving.

Serving Suggestion:Serve with crusty garlic bread or multigrain toast triangles.

Country Chicken &

Corn Chowder Preparation: 10 minutes Cooking: 4 hours

Serves: 6-8

Ingredients:500g whole chicken thigh fillets, trimmed of fat

1 cup diced vegetables (we use celery & leek)


Soup Farmhouse Chicken & Barley

4 cups (1L) water

1 x 400g can creamed corn

1 cup (250mL) milk

Method:Fry chicken fillets with celery and leek for 4 – 5 minutes. Place into the slow

cooker insert pot with McCORMICK Slow Cookers Soup recipe base and

water then cook for 4 hours on HIGH or 8 hours on LOW.** Remove the

chicken, then add creamed corn, milk and puree. Allow to heat through.

Shred the chicken and add it back into the soup pot. Serve hot.

Serving Suggestion:Sprinkle with some McCORMICK cracked black pepper and chopped chives

before serving. Soup can be served chunky as an alternative to puree.

McCORMICK Slow Cookers

recipes can also be found onthe back of pack and on ourwebsites:

www.mccormick.com.au

www.slowcookers.co.nz

McCORMICK Foods Australia Pty Ltd,

71 Fairbank Road, Clayton South,

Victoria, 3169 Australia.

Ph:1800 802 223 within Australia between

8am & 4pm Monday to Friday (AEST) or

outside of Australia +61 3 9264 0333

Food Styling: Caroline Westmore Food Preparation: Simone Fergie Photography: Jim McFarlane, Di Spriggs & Jarrod Barnes Design: SO brandesign

**Keep slow cooker covered during cooking.Cooking times may vary between slow cooker models.

2010 mccormick slow cookers recipe collection

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