Tag Archives: chutney

Slow Cooker – Beef Curry

I kept seeing lots of very tasty sounding slow cooker recipes online last year, so I decided to put a slow cooker on my Christmas wishlist and my sister kindly bought me one.  I’ve used it twice so far.  One was very simple – gammon which I soaked overnight first to remove some of the salt and then I just covered it in water and slow cooked it for 7 hours. The other was a beef curry and I’ll share the recipe here with you now.

Beef Curry

Beef Curry

Ingredients (serves 4)

450g diced stir-fry beef
2 cooking apples
400g tin of tomatoes
2 medium onions
1 carrot
1 large potato
3 mushrooms
75g sultanas
3 tbsp plum chutney
1 beef stock cube
400ml boiling water
3tsp madras curry powder
3 tbsp plain flour
1 tbsp olive oil
1 tbsp lemon juice

Method

Peel and chop the onions and potatoes.
Peel, core and slice the apples.
Peel and slice the carrot.
Remove the cooking pot from the slow cooker and place on hob.
Add oil and heat gently.
Add apple and onion and fry until soft.
Meanwhile tip the plain flour into a flat dish.
Add the beef and turn several times until it is fully coated in flour.
Add beef to cooking pot and fry gently.
Crumble the stock cube into a jug and add boiling water.
Stir until dissolved.
Add stock to the cooking pot.
Drain excess juice from tinned tomatoes and chop roughly.
Add carrot, potatoes, mushrooms, tinned tomatoes, sultanas, chutney and lemon juice.
Stir in the curry powder.
Place the cooking pot into the slow cooker base and cover with lid.
Cook for about 6 hours on medium.
Serve with rice and enjoy.

beef curry

If you have made more than is required, allow to cool, then spoon individual or double portion size volumes of the curry into freezable foil food containers.  Don’t forget to label with contents and date. You can always increase the amount for bulk cooking.

Beef Curry

I had been hoping to receive some free English Provender Chutney for the 2016 Jar Amnesty but I guess I wasn’t one of the successful applicants. Instead I took a look at their website and my recipe was inspired by the English Provender Plum & Bramley Apple Chutney.

You can see from the ingredients list that I used plenty of plum chutney to give my curry a zing. This was a jar of homemade plum chutney, purchased from the WI Country Market which had been hiding at the back of the fridge. I had been challenged to use up condiments lost in the back of my fridge for the #JarAmnesty. And I included a couple of apples for it to match my inspiration.

plum chutney

I’d love to hear what is your favourite slow cooker meal?

Update at 14:30 1st Feb.
I have just now received my 2 free jars with less than 3 hours until the competition closing date, so glad I went ahead with my recipe before this, but here is a photo of the Apple, Pear & Fig Chutney and the Wholegrain Mustard with Fig & Honey just received. I’m looking forward to coming up with some more recipes using these.

English Provender Chutney

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Disclosure. This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies100

Afternoon Tea with Scones and Nanny Violets Jams

I have just opened the most beautifully presented Valentine’s gift. It is a mixed selection of mini jams and chutneys which I have received free to review from Nanny Violets Jams.

Nanny Violets Jams

Nanny Violets Jams. What a fab name. It brings back memories of helping to pick fruit or stir the jam as a child when my mum made a batch. All jars were always saved for jam. And both my grandma’s used to make all their own jam. There is always something special about the taste of homemade jam compared to that from a factory.

So let me share what I’ve been told about Nanny Vi. She is 99 years old and I can see on Facebook that it is less than a month until her 100th birthday. You may see some lovely photos of Nanny Vi too – one from the family album each day during the countdown. She was taught how to make preserves by her father during World War Two and wrote the recipes in her large black recipe book.  4 years ago Vi’s grandson Shaun found her recipe book and wanting to make homemade gifts that Christmas, asked Nanny Vi to show him how. The following Christmas those who had received the produce the year before, asked for some to give as gifts themselves. Word spread and Nanny Violets Jams was set up by brother and sister Shaun and Jodie.

Nanny Violets Jams

I opened the lovely box and inside I found the following selection.
Strawberry Jam
Raspberry Jam
Papaya Jam
Onion
Spiced Apple & Plum Chutney

Nanny Violets Jams

As soon as I saw the jams, I knew there was only one thing to do. Bake some scones for an afternoon cream tea.


Scones with Nanny Violets Jams
Scones
Ingredients

200g self raising flour
50g margarine
50g caster sugar
150ml milk

Method

Preheat fan oven to 200 degrees.
Sieve flour into bowl.
Add sugar.
Rub in margarine until very fine.
Mix in sufficient of the milk to give a soft but not sticky dough.
Add more milk if necessary.
Knead dough slightly.
Press dough out to about 2cm depth on a floured board.
Cut out scones (I used a 7cm fluted cutter).
Place on greased baking sheet.
Bake for 10 – 15 minutes near top of oven, until well risen, firm and golden brown.
Cool on a wire rack.
Serve with jam and cream.
Enjoy.

baking scones

We then had a delicious cream tea with Nanny Violets Jams. Please can someone tell me which is the correct etiquette to spread your scones. Is it jam first or cream first? Not knowing, we all did it our own way. I of course had to sample all three jams. They were all gorgeous but raspberry was my favourite flavour.

Scones with Nanny Violets Jams

And as for the chutneys, I served those with cheese and biscuits the next day. Again both were yummy.

Chutney from Nanny Violets Jams

The jams and chutneys were all really delicious, and apart from papaya which I am not familiar with, I could tell the flavours without looking at the labels. The combination of apple and plum together worked wonderfully in the chutney.

The Valentine’s selection of 5 mini jars currently retails for £10. They also sell a variety of size jars and their range of jams, jellies, marmalade, chutneys, relishes and pickles is extensive. You can find a link to their menu on Facebook. Everything is made in the Royal Forest of Dean in Gloucestershire, and where possible grown there too, keeping the food miles down. I highly recommend Nanny Violets Jams. Go on, treat yourself or buy some as a gift. Place your order by sending them a message on Facebook. They also do hampers and baskets.

You may follow Nanny Violets Jams on Facebook or Twitter.

However I’m intrigued as to what the Plump Hill Projects mentioned on each jar label refers to? Maybe Shaun or Jodie can explain.

And one last thing. Let’s wish Nanny Vi a very happy 100th birthday next month. What a special day to look forward to.

Family Fever

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Disclosure.  This post is a review of a product I was sent for free.  All opinions are my own.