I don’t use my slow cooker NEARLY as much as I would like. I’m going to try to make something in it once a week from now on!
For this recipe, it all started with the butternut squash; I’d bought 2 of them, and used 1 in a butternut squash soup from my Good Housekeeping cookbook (which I’ll post about soon!). I had pork steaks in the freezer, which I’ve always wanted to try slow cooking in cider. Which leads me to this amazingly tasty creation:
375g pork escalopes, cut into chunks (I used this)
150g pancetta cubes (I used this)
1 large onion, diced
250g baby button mushrooms (I chopped the bigger ones in half, and left the little ones whole)
4 cloves garlic, crushed
1 butternut squash, peeled and diced (I discarded the seeds)
1 500ml bottle apple cider
2 ham stock cubes in 100ml water
splash of lea n perrins
1tsp mustard powder
1tsp dried parsley
1tsp dried thyme
2 bay leaves
salt & pepper
Fry all the vegetables in a little olive oil, for 5 mins. Add to slow cooker.
Brown the pork and pancetta for 5 mins. Add to slow cooker.
I put the cider in the saute pan to heat up before adding to the slow cooker.
Add stock, parsley, thyme, mustard, Worcestershire sauce and salt & pepper (phew!) to slow cooker and give a good stir.
Add 2 bay leaves, cover and cook on low for 8 hours.
I served mines with sweet potato mash (with a generous helping of Philadelphia light soft cheese mixed through, yum!)
I would definitely recommend this. I made this overnight, and I woke up the next morning salivating!
I look forward to my next slow cooker creation. Enjoy! 🙂