Slow Cooker Hangi

This Slow Cooker Hangi recipe is perfect to create this special meal using the new Mrs Rogers Kiwi Roast Blend.

This Slow Cooker Hangi recipe is perfect to create this special meal using the new Mrs Rogers Kiwi Roast Blend.

Yields1 Serving
 2 Lamb chops or steaks
 1 small Kumara, cut into cubes
 1 Corn cob, cut in half
 1 Carrot, cut into chunks
 2 large Cabbage Leaves
 1 bag of Black Tea
 2-3 tsp Mrs Rogers Kiwi Roast Blend Medium Grinder
1

In a slow cooker, roll up some tinfoil to be approximately 4-5 cm high. You can either make a ring of tin foil or little balls. Alternatively, if you have a wire stand that will fit into the bottom of your Slow Cooker, use that. You just need to be able to have water on the bottom without it touching the food.

2

Make a tinfoil pouch and put the tea from the tea bag and 1 tsp of the Kiwi Roast Blend into the pouch to make a smoke bag. Poke holes in the bag so that when the steam goes through, it will be flavoured.

3

Using a double layer of tinfoil, place the cabbage leaf, corn, carrot, kumara and lamb and cover with a generous amount of Kiwi Roast Blend…approximately 1 tsp. Fold the tin foil into a closed bag and poke small holes with a knife into the top part only. Make 2 packages of food.

4

In your slow cooker, place the tinfoil balls or stand on the bottom. Fill the cooker with 3-4 cups of water. Place the smoke pouch on top and then the two packages of food. Cover with top of the slow cooker with a damp tea towel and then your lid. The idea is to create steam to make the food cook.

5

Cook for 6 hours on high. Try to avoid opening the food packages but it may pay to make sure the cooker isn’t running out of water after 3 hours. Add more water if needed. After 6 hours open the packages and serve.

Ingredients

 2 Lamb chops or steaks
 1 small Kumara, cut into cubes
 1 Corn cob, cut in half
 1 Carrot, cut into chunks
 2 large Cabbage Leaves
 1 bag of Black Tea
 2-3 tsp Mrs Rogers Kiwi Roast Blend Medium Grinder

Directions

1

In a slow cooker, roll up some tinfoil to be approximately 4-5 cm high. You can either make a ring of tin foil or little balls. Alternatively, if you have a wire stand that will fit into the bottom of your Slow Cooker, use that. You just need to be able to have water on the bottom without it touching the food.

2

Make a tinfoil pouch and put the tea from the tea bag and 1 tsp of the Kiwi Roast Blend into the pouch to make a smoke bag. Poke holes in the bag so that when the steam goes through, it will be flavoured.

3

Using a double layer of tinfoil, place the cabbage leaf, corn, carrot, kumara and lamb and cover with a generous amount of Kiwi Roast Blend…approximately 1 tsp. Fold the tin foil into a closed bag and poke small holes with a knife into the top part only. Make 2 packages of food.

4

In your slow cooker, place the tinfoil balls or stand on the bottom. Fill the cooker with 3-4 cups of water. Place the smoke pouch on top and then the two packages of food. Cover with top of the slow cooker with a damp tea towel and then your lid. The idea is to create steam to make the food cook.

5

Cook for 6 hours on high. Try to avoid opening the food packages but it may pay to make sure the cooker isn’t running out of water after 3 hours. Add more water if needed. After 6 hours open the packages and serve.

Slow Cooker Hangi