Heat the oil in a large pan. Add the onion and leek and cook gently for 5min, until softened. Pour in the milk, add the potato and bring to the boil. Reduce the heat and simmer for 5 min, then stir in the flour.
Add the smoked haddock. Simmer for 7min, or until the fish is just tender. Taste and season. To serve, sprinkle the chowder with thyme.
Heat the oil and fry the chorizo for a few minutes, until crispy. Remove it wit ha draining spoon and set aside. Add the onion and cook for a few min, to soften. Stir the garlic and curry powder or paprika and cook for 1 min.
Add the cubes of butternut and chicken stock. Bring to boil and simmer for 25 minutes. Add the sweetcorn and warm through. Serve the soup sprinkled with crispy chorizo and coriander leaves.
Heat the oil and fry the chorizo for a few min, until crispy. Remove it with a draining spoon and set aside. Add the onion and cook for a few min, to soften. Stir in the garlic and curry powder or paprika and cook foe 1min.
Add the cubes of butternut and chicken stock. Bring to the boil and simmer for 25min. Add the sweetcorn and warm through. Serve the soup sprinkled with crispy chorizo and coriander leaves.
In large skillet over medium heat, heat the olive oil for about 2-3 minutes.
Add half of beef cubes. Let cook without disturbing for about 3-4 minutes or until a brown crust begins to form. Turn once. Brown an additional 3-4 minutes and place in slow cooker.
Repeat with remaining meat.
To the already hot skillet, add your onion, carrots, mushrooms and garlic. Stirring to remove any flavorful brown bits from the bottom of the skillet.
Saute until onions are just soft. Carrots will still be firm but will continue to cook in the slow cooker.
Add tomato paste and sauté until incorporated into the veggies – it will be a bit thick, just keep stirring! Cook for 2-3 minutes.
Toss all that on top of the beef in your slow cooker.
Add broth and barley.
Stir until well combined.
Cook on low for about 4 hours. Time will vary depending on how hot your slow cooker gets. Check the meat, when tender – its done! Season to taste.
