Something for the weekend: Relax with our recipes for a slow cook dinner

The sun is here for the weekend and you don’t want to be stuck in the kitchen cooking. Here are some low-maintenance slow-cook favourites that won’t take over your day

Take it slow this weekend with these low-effort dinners

One-pot beef with juniper

recipe by:Michelle Darmody

Enjoy this spiced beef dish with a hint of chilli, vegetables and juniper berries for a kick of flavour

Servings

4

Preparation Time

 15 mins

Cooking Time

 2 hours 30 mins

Total Time

 2 hours 45 mins

Course

 Main

Ingredients

• generous dash of rapeseed oil

• 1 large onion, finely chopped 

• 4 garlic cloves, sliced

• 2 large carrots, sliced

• bunch of rosemary, left on the stalk 

• 1 tsp ground cinnamon

• 1 tsp mild chilli powder

• 2 tsp juniper berries

• 1 tbsp plain flour

• 2 tbsp tomato purée

• 400ml stock

• 600g stewing beef, cut into large chunks

Method

1. Heat the oil over a gentle heat in an oven proof dish, which you have a lid for.

2. Sauté the onion, garlic, carrots and rosemary for 10 minutes, until they have all softened. You can add a knob of butter as well as the oil if you wish.

3. Stir in the cinnamon, chilli and juniper berries.

4. Stir in the flour until it has all combined then add the purée and stock a little at a time so they all blend together.

5. Add the beef to the pot and place into an oven heated to 160°C for two hours. Taste and season.

6. Place back into the oven with the lid removed and allow further cooking, about 30 minutes, until the meat is completely tender and the sauce has thickened.

7. Serve with mash or rice.

 

Roast pork with watermelon, ginger and chilli salad

recipe by:Darina Allen

A quirky combination, the refreshing taste of watermelon pairs will with the roasted pork

Servings

4

Preparation Time

 15 mins

Cooking Time

 1 hours 45 mins

Total Time

 2 hours 0 mins

Course

 Main

Ingredients

• For the pork belly

• 1kg (2 1/4lbs) pork belly with rind attached

• 1 tablespoon sea salt

• 2 teaspoons of freshly-chopped rosemary

• 2 garlic cloves, crushed

• extra virgin olive oil

• For the watermelon salad

• 450g (1lb) watermelon

• 1 heaped tablespoon of pickled ginger, chopped

• 1 small mild chilli, deseeded and chopped

• flaky sea salt and a little sugar

• fresh mint leaves

• fresh basil leaves

• 8 - 12 black Kalamata olives, stones in.

• To garnish

• sprigs of mint and basil leaves

Method

1. Preheat the oven to 220°C/425°F/Gas Mark 7.

2. Score the rind of the pork belly.

3. Put the sea salt, rosemary, crushed garlic in a bowl and mix well.

4. Rub the rosemary mixture into the scored skin.

5. Lay the joint of pork on a rack in a roasting tin, drizzle with a little extra virgin olive oil. Roast in the preheated oven for 20 minutes to allow the crackling to form, then reduce the temperature to 160°C/320°F/Gas Mark 3 and cook for a further hour or until fully cooked and the juices run clear. Remove from the oven and allow to rest for about 15-20 minutes.

6. Meanwhile, peel the watermelon and cut the flesh into approx. 2cm (3/4 inch) dice, removing the seeds. Fold the chopped pickled ginger and chilli into the watermelon, season with salt and a little sugar to taste.

7. Carve the pork into 2cm (3/4 inch) thick slices approx.

8. Add mint and basil leaves and black olives to the watermelon.

9. Serve the pork with a side of watermelon and olive salad. Garnish with sprigs of mint and basil.