Nowadays with the UK back in lockdown and with my husband and son at home I need easy, nutritious meals that we can all enjoy. At this time, especially when the weather is colder outside, I always tend to use the slow cooker. I find it the easiest way to get a healthy meal on the table without too much fuss. Now, like many parents in the UK, I have homeschooling to help with again, I need no-hassle dinners.
My slow cooker is a life saver during these periods. This post is not an advert for slow cookers but I cannot explain to you how much I appreciate mine. It saves me so much time and energy. Plus, it means I have more time to spend with my family. When the dinner is finally ready I feel like the fairies have come to cook the meal for us. So it’s very gratefully received by me and this dinner was loved by my family too. Below is a video and recipe for you.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Measuring jug
- Tablespoon
- Teaspoon
- Slow cooker
Ingredients
- Salmon x 500g
- Potatoes x 800 – 1 kg
- Onion x 1
- Red pepper x 1
- Courgette x 1
- Butternut squash x 1 small (about 200g)
- Tomatoes x 2 400g tins
- Chicken stock or vegetable stock x 500mls
- Tomato puree x 2 tbsp
- Ground sumac x 1 tsp
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Garlic granules x 1 tsp
- Mild chilli powder x 1 tsp
- Ground cinnamon x 1/2 tsp
- Salt and pepper to taste
- Spinach x 2 large handfuls
- Coriander x 1 handful
Method
- Peel and slice the onion and put the slices into the slow cooker pot.
- Slice the top from the pepper and remove the core, seeds and stalk.
- Now slice the flesh of the pepper and put it into the pot.
- Next peel the courgette and butternut squash.
- Then slice the courgette and put the slices into the pot.
- Cut the squash in half and remove the seeds.
- Chop the squash into 2 centimetre pieces and put the pieces into the pot.
- Finally peel the potatoes and cut them into 2 centimetre pieces.
- Put these into the pot as well.
- Pour over the tinned tomatoes and chicken or vegetable stock.
- Stir all of these ingredients together.
- Sprinkle over the ground sumac, ground ginger, ground turmeric, garlic granules, mild or hot chilli powder, ground sweet cinnamon and salt and pepper to taste.
- Again stir in these ingredients.
- Put the slow cooker on high for 4 hours or low for 8 hours.
- Thirty minutes remove the skin from the salmon and cut into 1 inch chunks.
- Put the chunks into the slow cooker and let it cook until the salmon becomes pink.
- Chop the spinach and coriander and put this into the stew and let it wilt down.
- Then serve and enjoy.
Spicy Sumac Salmon and Potato Stew is a meal that is full of flavour and texture. My son Ted and I love fish so we really enjoyed this dinner. Howard, my husband, isn’t so keen but he did like this one. I also made enough for another meal. Therefore I put the leftovers into the freezer and this will make another quick meal during the week. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 