For best results, use the Flavour Maker ® by Breville
Place the EasySear pan from the slow cooker onto a high heat, add the olive oil, then caramelise the beef cheeks until golden brown on both sides, 3-4 minutes. Remove
Add the remaining oil and the eggplant and salt, cook until golden (about 4-6 minutes)
At this point, add the onion and garlic and cook out for 2-3 minutes. Add the chermoula paste, green olives, sultanas
Stir in white wine and stock scraping the bottom of the pan lightly with a wooden spoon to remove any sediment on the bottom of the pan, bring up to the boil
Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting and cook for 4 hours or if you want to put on before work, place on low and cook for 9 hours
Preserved Lemon Yoghurt
To make the preserved lemon yoghurt, put the preserved lemon and yoghurt into a bowl and mix to combine
Cook the giant couscous following the instructions on the packet, drain well
Serve the beef cheeks with the couscous, preserved lemon yoghurt and sprinkle the pomegranate seeds over the top
Recipe by Tom Walton
Tom Walton is a young chef who's philosophy for local, well sourced produce, extends into health, nutrition and lifestyle. Tom is the head chef at Bondi Beach favourite, the Bucket List.
Tom likes to share his passion for good well sourced food, health and a balanced lifestyle. He focuses on seasonal, health conscious cooking, eating and living.
For more information on Tom and his cooking, click here.