slow cooker Archives - the little lioness

slow cooker

Lazy weekend

by Fiona on June 1, 2014 · 1 comment

B chose my toenail polish colour   Brandy wine!

Number 592

  1. Travel :: lodge
  2. Glitz :: glamour
  3. Bark :: dog
  4. Wicked :: filthy
  5. Fifth :: gear
  6. Photography :: student
  7. Yellow :: brick road
  8. Counter :: balance
  9. Country :: of origin
  10. Speech :: therapy

Brandy wine by  :)

A quiet weekend of nail paint, bed building, sleep ins, slow cookery and wine.

Silverside ready to set and forget. Less stock thus time so it's less salty
(My silverside recipe. Didn’t use the stock this time for a less saltyversion. Yum!)

Iced Peppermint Mocha

And a devilish Iced Peppermint Mocha from Custom Espresso at Speer Point :)

The rain is now here – who expected a thunderstorm on the first day of Winter????

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When a couple of delicious paw paws and papayas show up on your doorstep to play with, there are SO many options, such as these ones on the Australian Papaya site…. but this girl has to try her own thing.

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Even though the days have been unseasonably warm (tricking some plants into premature blooming), I still would like to believe it’s nearly winter, and so is time to dig out the old Crock Pot for some slow cooker goodness.

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The day after the fruit arrived, we were in Aldi, and this week they had pork bellies on sale in the fresh meat section for $10/kilo. Not one to turn down a treat from Aldi, that pork belly found its way into our trolley and home with us, along with a sense of trepidation, having never cooked pork belly before.
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After consulting the internets, we decided to season the pork belly well, let it sit, and do the slow cooking part of it first, and follow up with the crisping of the pork belly just before serving.

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At the bottom of the crock pot, we placed a layer of sliced onion rounds topped with a layer of paw paw for the juice and sweetness to absorb into the belly. Having cooked roast pork with orange juice before, I know pork can taste delish with the sweetness of fruit cooked through it.

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Six hours in the slow cooker as pictured, with a cup of chicken stock poured to halfway up the meat.

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After that delicious smelling six hours in the slow cooker, the pork belly was transferred to a hot hot oven (220 degrees) for around 30 minutes to get that delicious crispy crackling :)

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Served up with a delicious mash, an autumn salad of Swiss mushroom, bacon, coriander and baby spinach (with the paw paw not going to waste – it and the pork juices made a wonderful topping for our salad), the pork belly was demolished that night.

I’d call that a success!!!

Crispy Slow-Cooker Pork Belly with Paw Paw

1kg Pork Belly
1 Brown Onion
Half of a Paw Paw
1 cup chicken or vegetable stock

Marinade – finely chop and mix ingredients
1/2 tsp chopped caraway seeds
1 tsp Chinese five spice
1 tbsp minced garlic
1/2 tsp chili flakes
1 tbsp lemon juice
1 heaped tsp minced ginger
1 tbsp fresh chopped coriander
2 tbsp olive oil
a sprig of mint
salt and pepper to taste (plus a little extra salt to help the crispyness!)


  1. Combine ingredients for marinade in a bowl. Season to taste.
  2. Slice onion into rings, and line the bottom of your slow cooker with onion. Slice paw paw and layer on top of onion.
  3. Place pork belly in a tray. Spread marinade over top of the pork belly. Allow to rest for 30 minutes.
  4. Place pork belly into slow cooker. Gently pour stock in around the sides so as not to displace marinade. Fill until meat of pork belly is half covered (ensure top of pork belly fat is sitting above the liquid)
  5. Cook on high for at least 6 hours.
  6. Preheat oven to 220 degrees celcius
  7. Place pork belly into a foil lined tray (leave the onion and the paw paw in the slow cooker) and cook in oven for around 30 minutes
  8. Allow meat to rest out of oven for 10-15 minutes before serving to allow crackling to do its thing!
  9. Slice and serve with your favourite mash and salad
  10. Top salad with the warm and spicy paw paw slices

Enjoy with friends and some nice red!

The Little Lioness was gifted a paw paw and a papaya from Australian Papaya and Impact Communications to create this recipe. We also had a play with some frozen berries and a papaya to make the layered yoghurt dessert below which is not at all creative, but strongly recommended by my tastebuds!



moroccan chicken

Add this stuff, about 1-2 tablespoons of Moroccan Spices and some garlic to your crock pot.

moroccan chicken

Leave it there all day


And serve with rice.


Winter Warmer: Moroccan Lamb Shanks

by Fiona on May 8, 2012 · 4 comments

Moroccan Lamb Shanks

Place the following in a casserole dish in a slow (about 160) over for a couple of hours, or for the day in the slow cooker:
4 lamb shanks
two tins chopped tomatoes
tin chick peas
tbs moroccan spices
tsp garlic (or so!)

Serve on polenta and baby spinach leaves. Nom.


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Slow Cooker Silverside

by Fiona on July 16, 2011 · 2 comments



A litre of chicken-style vege stock, 2 tablespoons of apple cider vinegar, 4 tablespoons brown sugar, 5 cloves, a shake of thyme, a teaspoon or so of garlic.


And veges and meat, of course!

Maryouska Table Spoon
Measured out with the help of a friend!

Ready to set!

I didn’t end up putting the pumpkin in… the other veges I scooped out and put in the oven for about 40 minutes before serving.

I leftover stock I threw some lentils and rice in and let them soak it up… for a salty buy yum rice/lentil lunch dish. :P


Lamb and Polenta

Throw all these in the crockpot in the morning:
Tray of lamb – cut doesn’t really matter, just trim the fat and don’t buy the $40/kilo stuff!
Tin of chickpeas, rinsed and drained
Large tin chopped tomatoes. Or two smaller tins.
2-4 (? start small and build up) Tablespoons Moroccan seasoning.
Teaspoon garlic
(and some chilli if you’re like Rish and can take it. Or not, if you’re like me and are a wuss and can’t).

In the evening for the polenta:
Boil up about 3 cups stock (vegetable)
Pour in about 2 cups of polenta and reduce heat.
Stir over low heat for about 10 mins. You might need to add more water, just keep an eye on it!

Serve with some washed baby spinach. Oh and a glass of red wine ;)


Putting the Crock Pot to good use

by Fiona on April 27, 2011 · 9 comments

Been making use of the hand-me-down Crock Pot as the days have gotten cooler. How old school awesome is it? :)

Massamum in the Crock Put

It does mean I have to be a little organised to have the ingredients to chop and throw in before I leave for work… and my knife-skills are not as sharp at that hour! (ahhh puns) I have a few cuts to show for that.

I’ve made a Dahl of some sorts

Lentils in the Crock Pot
(plenty to freeze to take the work, too!)

Lentils in the Crock Pot
With pappadams on the side, of course!

Massamum in the Crock Put
And a yummy massamum beef

Massamum in the Crock Put
Pay no attention to the oil ;)

Massamum in the Crock Put
So tender!


Asian Home Gourmet – Beef Rendang Simmer Sauce

February 17, 2011

This was great after a day in the slow cooker, wouldn’t use it any other way! Got the curry sauce free somewhere online :) I think it was from a comp on I love to have a nice curry when I’m experiencing flu symptoms like a runny nose… I’m sure that a hot curry […]

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Slower Cooker = AWESOME

July 2, 2010

Okay, why had I not used the slow cooker that we’d acquired before? Throw it in, switch on, head to work and return to awesomeness…

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