Serves 4

This recipe uses one of our best selling slow cooker recipe bases 'Go Gourmet Morocco'. The more observant chef will however notice we are not using the slow cooker in this recipe.  Our Go Gourmet recipe bases are very versatile and are equally happy in an oven as a slow cooker.

In saying that the recipe below can easily be adapted for your slow cooker. It would take around 2-3 hours on high or 5-6 on low.

Ingredients:

400g x Monkfish Fillet
1 x Onion, sliced
2 x Carrots, baton/sticks
15-20g x Chopped fresh coriander.
300g x Pumpkin, peeled and roughly diced
1 x Tin Chopped Tomatoes (400g)
1 x Hammerhead Go Gourmet Morocco

 

Method:

1.  Pre-heat to 160°c  
2. Place onions, carrots and pumpkin into your tagine (or cast iron dutch oven)


3. Mix diced monkfish with, Go Gourmet Morocco, coriander (reserve a little for garnish) and chopped tomatoes.



4. Top the vegetables with the monkfish and tomato mix.

5. Place the lid on tagine/dutch oven and bake in pre-heated oven for 2 hours or until vegetables are well cooked.

6.  Garnish with finely chopped preserved lemon or lemon zest and fresh coriander. (optional)
7. Serve with couscous or rice.

 

Get Creative! 
Toss a handful of pitted olives through at stage 3, olives work perfectly with Moroccan flavours. 

Serves 4

Ingredients:

 500g x Red Cod fillet or similar white fish. (large dice)

1 x Onion (sliced)

2 x Small Kumara, peeled and diced (around 200g)

100g x Dried Brown lentils (washed)

150g x Broccoli (blanched in slightly salted water)

1 x Hammerhead Go Gourmet Thailand

1 x Tin Coconut Cream

100ml Cold Water

Handful Fresh Coriander (chopped)

Extra Fresh Coriander & Lime to serve

 Method:

1. Put sliced onion, kumara, lentils, Go Gourmet Thailand, water and coconut cream into your slow cooker. Cook on high for two hours.
   
   
   

2. Add diced fish and stir.
   
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3. Cook for two more hours on high. Stir in one handful of chopped coriander and warmed blanched broccoli. Allow to sit in slow cooker for ten minutes before serving.
   
   

4. Serve on Coconut Rice and garnish with freshly chopped coriander and lime.
   
   
   

Serves 4

Indredients:

• 500g Yellow Split Peas, thoroughly washed
• ½ Bunch Silver Beet, shredded and washed
• One Hammerhead Go Gourmet India
• Two Carrots, diced
• One onion, sliced
• 800g Tinned Chopped Tomatoes
• 300ml Cold water

Method:

1. Add the slice onion, diced carrot and washed split peas to your slow cooker.
2. Add your Hammerhead Go Gourmet India and mix up.
3. Cover with the chopped tomatoes and water.
4. Cook on for 7-8 hours on low
5. About one hour before cook time is up, stir in the shredded silver beet (If looking a little dry, a splash of boiling water can be added at this point. Cook for the remaining time.
6. Remove cinnamon quill and whole chilli and serve with plain rice, Pilaf Rice or Coconut Rice.

 

 

 

Serves 4-6

 Ingredients:

 

• 1-1.5kg Pork shoulder, loin or leg (I used loin and weighed in at 1.3kg, skinless)
• Hammerhead Go Gourmet Thailand
• Splash of white vinegar
• Three tablespoons brown sugar
• Freshly chopped coriander, to serve
• Lime or Lemon slices to serve

 Method:

1. Remove any rind from the pork (this can be scored and salted with Hand Smoked Manuka and roasted in the oven for crackling if desired).
2. Place pork into the slow cooker and tip over the Go Gourmet Thailand, sugar & vinegar. 
3. Roll the meat over a few times to get the spices into the meat.
4. Cook on low for four to five hours.
5. Turn meat, about half way through cooking time, and baste with juices.
6. Once cooking time is up, turn again and baste with juices. Leave meat in cooker (turned off) for 20 minutes before removing and slicing.
7. Place sliced meat on a serving plate and sprinkle with freshly chopped coriander.

 Serve with Coconut Rice, or No Hasselback Potatoes (see separate recipe)

 Chef’s tip! Skim any fat from the juices in the slow cooker for a delicious sauce.

 

Serves 4 to 6

Ingredients:

• Hammerhead Go Gourmet India
• 250g dried chickpeas (soaked in cold water over night)
• 600g x minced lamb (or beef)
• One tin chopped tomatoes (400g)
• One onion (diced)
• One cup of frozen peas (defrosted)
• Half cup of coriander, chopped.
• Wholemeal pitta breads, baby spinach leaves and sliced tomato to serve.

 

Method:

1. Add diced onion and minced lamb and drained chickpeas to the slow cooker.
2. Sprinkle Go Gourmet India sachet over the top and add chopped tomatoes. 
3. Mix everything together well and cook on high for four and a half hours or low for eight hours.
4. Thirty minutes before cook time is up add the defrosted peas and stir through.
5. Once time is up, stir in chopped coriander and remove whole chilli and cinnamon quill. Leave in slow cooker for ten minutes before serving.
6. Serve with washed spinach leaves and sliced tomatoes in warm pitta.

Get Creative!

A spoon or two of unsweetened yoghurt can cool down the spice for a milder Indian meal. Also this dish could be served with Pilaf Rice or Coconut Rice as an alternative to the pita.

For a healthier and vegetarian alternative, try using 'Quorn' mince in place of the lamb mince.