Slow Cooking: Easy Slow Cooker Recipes

Slow Cooking: Easy Slow Cooker Recipes Katie Bishop This handy kitchen companion offers a hassle-free approach to home cooking.Slow Cooking includes 140 mouth-watering recipes that can be prepared in advance and cooked while you're at work or just relaxing at home. More and more people are discovering the benefits these affordable cookers – they are economical, environmental and produce perfect results every time.Cookery writer and journalist, Katie Bishop, shows just how little effort is required to make great family recipes such as Rolled Shoulder of Lamb, Mini Chestnut, Mushroom and Red Wine Pies, Classic Bouillabaisse, Herby Italian Stuffed Peppers and Oat, Sunflower and Honey Bread. This book provides a fresh insight into this old-fashioned method of cooking, with straightforward dishes that will delight your friends and family. Slow Cooking Easy Slow Cooker Recipes Katie Bishop Collins Table of Contents Cover Page (#u973753d7-6dc0-5a17-b0be-63d26d0cd5ee) Title Page (#u0235871b-f2fc-53ce-83e4-311bc2315aba) Introduction (#u7ed72fe3-d084-508e-bc87-fdece0a913f2) Breakfast and Brunch (#u62de1398-fc41-577b-ba8a-52f3f72f1ef9) Easy Lunches (#u7906bf61-86d8-520b-9544-e8e3251d69ac) Afterwork Suppers (#litres_trial_promo) Get-Togethers (#litres_trial_promo) Sweet Things (#litres_trial_promo) Chutneys, Jams and Drinks (#litres_trial_promo) Index (#litres_trial_promo) Acknowledgements (#litres_trial_promo) Copyright (#litres_trial_promo) About the Publisher (#litres_trial_promo) INTRODUCTION (#ulink_fa258bc9-f3c1-5752-8d97-b8a3e41d788a) Slow cooking is back! Its retro image is being replaced by one of practicality and simplicity in a demanding world where we’re all working harder, but wanting to relax and play hard too. Slow cooking allows for both – while the food cooks people are out getting on with their lives and it is ready and waiting to be served to guests or family on their return. This book is intended to complement a busy lifestyle, providing ideas for slow-cooked food for busy people. Each chapter is intended to suit a different part of the day or a particular occasion, whether it is a work morning breakfast or a weekend brunch, a weeknight supper or romantic meal for two, a dinner party or a relaxed meal for a gathering of friends. All the recipes have been written with the timeconscious in mind, for those who like good-quality (and that doesn’t mean expensive!), great tasting food, but may not necessarily have hours in which to prepare it. There are also recipes for those with the inclination to do a little more advance preparation, and those who would rather throw it all into a pot and forget about it! Either way, as working late and/or lengthy socialising become the norm, you can feel confident that slow-cooked food can, in the majority of cases, be left happily for longer than the designated cooking time without spoiling, overcooking or burning. Celebrity chefs have also begun to extol the virtues of slow cooking at ultra-low temperatures to create meltingly tender results. However, while chefs are able to use high-tech equipment that reduces to temperatures below 60°C (140°F), at home we are more limited. Home ovens usually have a minimum temperature of 110°C (225°F), Gas mark / . In the real world the best way for us to replicate ultra-slow cooking and even basic slow cooking is with the use of a slow cooker. Home cooks have always emulated restaurants to some extent and increasingly that not only takes the form of cooking methods but also ingredients. With the increased use of slow cooking come those foodstuffs particularly suited to it, such as cuts of meat previously deemed to be slightly ‘old fashioned’ like shins, hocks, necks and brisket, to name but a few. However, while these trends can take things so far, time and people’s lack of it seems to continually win when it comes to getting everyday food onto the table. Slow cooking turns these undervalued and underused cuts into beautiful tender pieces of meat. These cuts are much more affordable than the ever-popular cuts like rump, fillet and sirloin, and have the added value of using up parts of the carcass that may otherwise have been forgotten. Using as much of the animal as possible is good for your wallet, respectful to the animal and critical to farmers’ livelihoods. Slow cookers are also very energy efficient; again allowing you to save money, plus they cook in an environmentally responsible way. Some slow-cooking methods can save up to five times the energy of stove-top cooking since heat is retained rather than being lost to the air, and that has to be a good thing for the planet. Most slow cookers use as little energy as a domestic light bulb. From a practical point of view this also makes cooking more pleasant as the kitchen doesn’t steam up and get as hot as it would during conventional cooking. Slow-cooked foods are often redolent of the winter months when stews, casseroles and soups are popular, but the advantage of a cooler kitchen makes slow cooking in the summer just as appealing. Slow cooking suits the needs of many of us who have little time; it reflects popular trends in the restaurant industry, as well as supporting farmers and making a small contribution to the environment. But, most importantly, slow-cooked food tastes great! Long, gentle cooking allows food to develop flavour in a different way to rapid cooking. It coaxes out flavours that are slower to develop and encourages the flavours of individual ingredients to marry together and blend in a unique way. Cooking food slowly – it’s so ‘now’… Despite being the latest buzzword on the lips of celebrity chefs, slow cooking is far from being a trendy, new phenomenon. Cooking food slowly has been around for as long as we, and our ability to create fire, have. The first stories of humans using fire seem to indicate cooking in large fire pits, where whole animal carcasses would be buried in the midst of slow-burning coals and cooked for 24 hours or more. Stories of similar cooking methods are recounted, and still employed in Australia, by Aboriginal tribes and apparently also in parts of India. In the late eighteenth century the English scientist Benjamin Thompson is reported to have left a joint of meat in a drying oven overnight, only to be amazed when, the next morning, he found that the meat was tender and fully cooked, although it hadn’t browned. He was totally at a loss to explain why this had happened. Much later, in 1969, Thompson’s experiment was repeated by Professor Nicholas Kurti from the University of Oxford during a lecture at the Royal Institution. He showed that the temperature of the meat in Thompson’s trial did not go higher than 70°C (158°F), far lower than the temperature at which most of us roast meat, around 200°C (400°F). In the world wars cooking was frequently done in straw boxes where stews and similar foods were heated over a fire to boiling point and then left encased in a box filled with straw or hay. The food went on cooking, slowly but surely. Wool, feathers, cotton, rice hulls and more recently cardboard, aluminium foil, newspaper, fibreglass, fur and rigid foam have also been documented as good insulators in similar methods now used predominantly by serious campers and explorers. For many years, Orthodox Jews have been making cholent (meaning ‘hot food’ in Hebrew), a stew simmered over a very low flame or in a slow oven for many hours (up to 24 hours or more) and served on Shabbat (the Sabbath). In some instances the uncooked cholent was brought to the local baker before sunset on Fridays and he would put the mixture in his oven, which he always kept fired, and families would come by to pick up their baked cholent the next morning. What’s all the fuss about? Slow cooking achieves three main things – it tenderises (the different proteins in meat are affected by heat at quite low temperatures, far below the heat of a normal roasting oven, between 55–65°C/ 131–149°F), it flavours (particularly when reaching temperatures around 100°C/212°F), and it kills harmful bacteria (at 68°C/154°F). When meat in particular is cooked for a long time at a low temperature the tough protein, collagen, which holds the muscle fibres together slowly disintegrates and the gelatine that is produced dissolves into any liquid added, which helps to make a rich gravy. The principle of slow cooking is one of retained heat. In conventional cooking any heat applied to the pot or pan after it reaches boiling point is merely replacing heat lost to the air by the pot. In slow cooking the insulated base and pot prevent most of the heat in the food from escaping into the environment, so little energy is needed to complete the cooking process and moisture is retained in the pot too. Using a slow cooker This couldn’t be easier – on or off, high or low. In terms of actually using the machine it is very simple. Some models have a medium setting, which heats up to the cooker’s highest temperature and then automatically switches to low for the remainder of the cooking time. Others have a warming function to keep food ticking over at perfect eating temperature after cooking has finished, but that’s about as complex as the controls get! Buying a slow cooker There are a surprisingly large number of slow cookers available, which vary in size, shape, capacity and price. Prices are surprisingly low in the majority of cases, although as with most things, there is a product to appeal to every consumer and every pocket. As with any kitchen appliance or oven, each brand varies in terms of its heating speed and how evenly it cooks and, as with any oven or appliance, there is an element of getting used to your own model. Most major brands have a removable inner dish, although some fixed models are available. For flexibility, the removable models are far superior, especially ones that can be used on the hob to saut? – they create less washing up if meat and foods are seared before cooking, and most importantly they retain all the flavours and caramelised loveliness created by saut?ing and searing. Try to buy a model that’s suitable for heating in the oven or under a grill – this will give you increased options in terms of finishing dishes to give them colour after cooking. A machine with an in-built digital timer is also a real advantage in terms of ease and convenience and is definitely worth paying a little extra for. All recipes in this book have been tested in a 5.7 litre (10 pint) family sized cooker. The capacity of your cooker really depends on who and how many you are cooking for, and whether you want to cook large joints of meat, for example, or cakes and puddings. The former are suited to large oval cookers, while a pudding basin or cake tin will need some depth to contain it. A large 5–6 litre (9–10 / pint) cooker is a good all-rounder for this, but it’s worth considering its size, especially when it comes to storage. If you are in doubt then go for a larger model than you think you might need as this will serve you well for freezer cooking and entertaining and be more adaptable than one that’s simply too small. As a general guide, 1.5–2.5 litre (3–4 pint) cookers are perfect for one and two people, while 2.5 litres (4 pints) will cater for about four. Upwards of 3.5 litres (6 pints) in capacity is perfect for five to six people, entertaining and cooking large batches of food for the freezer. All slow cookers can be filled to within 2–3cm ( / –1 / in) of the brim, and there is absolutely nothing to worry about when leaving your slow cooker on all day or night without supervision. If you have any worries check your manufacturer’s instructions for guidelines on operation times, particularly in terms of the warming function. Getting organised! There is no doubt that a slow cooker will save you time and effort in the kitchen. However, to reap the benefits some preparation is required to ensure that you have the right ingredients ready to go before leaving the cooker to do its stuff. Most of this preparation starts with your choice of ingredients. Choosing suitable ingredients We have already discussed the increased use of slow-cooked, old-fashioned cuts of meat (see page 8). Some cuts (usually forequarter cuts from the front of the animal, or those parts of the animal that have had to work hard, such as legs and necks) are higher in fat and are naturally tougher through more rigorous or regular use. Slow moist cooking enables the protein in these muscles to break down, and produce gelatine, which makes the meat more tender and succulent. A fillet or breast with significantly less fat content may naturally be more tender, as it has done very little while the animal was alive, but will dry out more quickly during slow cooking and have less flavour and an unappealing, dry texture. If using higher fat meat concerns you, then rest assured that in the writing of this book, slow cooking has in the main proved to be a lower fat option to conventional cooking, as searing and frying of ingredients have often been unnecessary. Most meats look and taste better if ‘sealed’ or browned prior to cooking. However, the notion that meat must be browned to ‘seal’ in the meat juices during cooking and keep it moist is a myth. At 60°C (140°F) meat fibres begin to shrink and release their juice, whether ‘sealed’ or not. So, unless it is absolutely necessary for taste or appearance, the meat in this book is used directly to save time. Fruit and vegetables vary too, some being rather more resilient to long slow cooking than others, despite the more delicate temperatures of the slow cooker. As you would expect, root vegetables will take longer cooking than soft, delicate vegetables like cauliflower and broccoli, although you may be pleasantly surprised by vegetables cooked with their skins on, such as aubergines and courgettes, which one may otherwise expect to disintegrate with lengthy cooking. Unless otherwise stated, place vegetables in the slow cooker dish first then top with the meat, if using, as this will ensure that the vegetables cook evenly and absorb all the tasty meaty juices. Fruit follows a similarly logical path, soft fruit breaking down significantly faster than stone fruit or apples and pears, for example, and fruit in skins holding up remarkably well. Cut potatoes will turn black (oxidise) when in contact with the air, as will cut apples, pears and bananas. These must either be completely immersed in liquid during cooking or coated in lemon juice to prevent this ‘oxidisation’ from happening. Dairy and sugar do not like very lengthy slow cooking (upwards of 6 hours) as they become denatured, especially when they are in concentrated form in cakes and desserts. Both seem to caramelise unpleasantly and start to break down. However, a few hours are fine, and if well diluted, in water, for example, there are few issues. If in doubt, stir dairy products in at the end of cooking to finish a dish, rather than cook with them for the duration. Pasta can be cooked in the slow cooker but will become unpleasantly soft if cooked for too long. Try adding pasta to slow-cooked sauces about 30 minutes before the end of cooking. Lasagne and cannelloni are, however, more successful in the slow cooker (see Red Pepper, Basil and Ricotta Cannelloni on page 56). Rice will absorb lots of excess moisture produced during slow cooking and therefore lots of flavour too. Add about 30–50 minutes before the end of cooking and stir a couple of times to ensure that it cooks evenly. Dried beans still need to be soaked overnight before being cooked in the slow cooker. Dried red kidney beans must also be boiled for at least 10 minutes before draining and cooking to remove their dangerous toxins. Lentils, split peas and drained, tinned beans can be used directly. Frozen ingredients must be defrosted before use in the slow cooker, otherwise they are unlikely to reach a safe cooking temperature, making them food poisoning time bombs! The cooking liquid is an important part of success in slow cooking. As water is not lost in slow cooking in the way it is during extended stove-top simmering, the amount of water used to cook foods is normally reduced by about a quarter. Evaporation is reduced in the slow cooker as all the steam is retained in the pot; however, there is still some evaporation as the moisture/steam hits the hot sides of the cooking dish – this again will vary from one machine to another so keep an eye out when you are getting to know your cooker. Use water, stocks, wine, beer, cider, fruit juice or similar to cook in and add flavour. Bear in mind that when cooking with wine or vinegar the lack of evaporation means that the acidity and alcohol doesn’t cook off in the same way as stove-top cooking, so the flavour usually remains very pungent and undeveloped. While cooking in liquid is particularly useful in slow cooking, so too is the ability to use the slow cooker as a water bath (also called a bain-marie). Gone are the hours of checking and worrying about steamers and pans boiling dry – this simply doesn’t happen in the slow cooker. A water bath is particularly useful when baking, creating a fantastically light sponge or fluffy custard. It’s good too in terms of cooking for long periods of time (clearly a moot point when discussing slow cooking, but in this instance a long period of time is 8–9 hours or perhaps overnight). It seems to provide a very gentle cook so that whether cooking overnight or cooking something that’s very delicate like a custard, the water bath produces a great result. How much preparation do you need? In many cases your preparation will change according to how and when you are cooking your food. If, for example, you are starting your cooking in the morning so that it cooks while you are at work, ready for your return home, then throwing everything into the slow cooker in the quickest possible time will be essential. See the Afterwork Suppers chapter for lots of simple ideas that can be thrown together quickly and then left to their own devices. Likewise, making a recipe that will cook overnight will require preparation just before you go to bed. So recipes in this instance are short and sweet in the main, with the odd exception for night owls or those with insomnia! If you are cooking for a large number of people, making sauces, chutneys and jams, or baking cakes and desserts, then allow slightly more time for preparation prior to cooking, but none of the recipes in this book will extend beyond 30 minutes of preparation time. Importantly, the slow cooker is versatile enough to make all of these types of cooking possible and give good, reliable and above all consistent results every time. Cooking in a slow cooker Slow-cooked food should be left to its own devices, so unless the recipe suggests it, food is best left un-stirred with the lid sealed and undisturbed. As tempting as it may seem, lifting the lid to check on progress will cause the cooker to lose heat and moisture, which can affect the quality of the final dish. This is particularly important in the first hour or so of cooking, as this is the time that the cooker is heating the food to a safe and optimal temperature. Despite being very economical and transferring a limited amount of heat and energy into the atmosphere, the area immediately around the slow cooker will become hot. So using your antique dining table as a base will not serve you well, potentially causing damage to the surface. Instead use a heatproof surface or worktop. Food should never be reheated in a slow cooker (although Christmas pudding is safe), as it will not heat to a point where the food becomes safe from harmful bacteria and potential food poisoning bugs. Always reheat slow-cooked foods in a pan on the hob, in the microwave or in the oven. Equally, don’t leave food to cool down in the slow cooker, as this will create the perfect conditions for unpleasant bugs to multiply – instead, always remove it to another dish. Check your manufacturer’s instructions, but most slow cookers require at least some liquid in the base of the dish to operate properly. You may spot a couple of recipes in this book where this does not happen – this is because these recipes include ingredients that naturally contain a high level of moisture, or there is a large quantity of ingredients, which will create a lot of additional condensation quickly, and therefore a lot of moisture of their own. In some cases, using this method enables some caramelisation of the ingredients in the slow cooker with great results. Using a conventional recipe in a slow cooker Most recipes are adaptable to slow cooking and this book gives a good indication of the different cooking methods that work particularly well, in what proportions and for how long. Areas of difficulty are baking, which is a very precise science and requires, in most cases, a blast of heat to encourage rising or to form a crust. Desserts, fish, pasta and rice can all be cooked in the slow cooker but will start to denature during very long, all-day cooking, so that is best avoided for these ingredients. Some slow cookers can be used in the oven or under the grill and some (although still relatively few) can be used on a hob. Every slow cooker is different and individual manufacturer’s instructions should be followed in each case. The slow cooker dish must always be removed from the outer casing before being put in the oven or under the grill. In most instances the removable dish will be ceramic or earthenware and is breakable if dropped and will chip if given reason to do so. The slow cooker base should never be cooked in, or immersed in water for cleaning, but simply wiped clean with a damp cloth. Above all, this book is intended to be a fresh look at slow cooking, a book for how we live today. It offers some classic dishes and others that you probably never have considered possible in a slow cooker. Enjoy the recipes. They have all been lovingly and very thoroughly tested. As mentioned earlier, do continue to bear in mind that every slow cooker is different and yours may be a different size from that used in this book, so times will vary slightly accordingly. You’ll soon get to know and love your machine and be able to adapt all the recipes with ease. Treat your slow cooker well and it will be a faithful companion for many years to come! BREAKFAST AND BRUNCH (#ulink_300afaf1-38ec-59b0-8528-f2e48f857c8f) Add a few simple ingredients to your slow cooker just before you turn in for the night and get up to a freshly cooked breakfast. The recipes in this chapter are cooked overnight or for up to 9 hours. Overnight porridge PREPARATION TIME: 1 MINUTE COOKING TIME: 9–10 HOURS SERVES 2–3 VEGETARIAN This is gloriously easy to make and it’s wonderfully satisfying to know that you can wake up to a bowl of steaming porridge. Yes, porridge can be made in the microwave in minutes, but generally it boils over leaving a congealed mess that takes ages to clean. This slow cooker method is most definitely the way forward… 125g (41/2oz) jumbo rolled oats A large pinch of salt, or to taste 250ml (9fl oz) cold water Place the oats and salt in a heatproof bowl that fits inside your slow cooker dish. Pour the cold water over the top, but do not stir. Place the bowl in the slow cooker dish and carefully pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on low for 9–10 hours. Stir well and season with more salt to taste. Serve with milk or cream, sugar or golden syrup. WHAT ABOUT… a rich and hearty porridge. Use a blend of milk and water instead of just water. Cherry and almond oatmeal PREPARATION TIME: 5 MINUTES COOKING TIME: 6-9 HOURS SERVES 2 VEGETARIAN Oatmeal makes a very fine, velvety textured ‘porridge’. But if oatmeal is not for you then simply replace with the same volume of rolled oats instead. 5 tbsp oatmeal or jumbo rolled oats 300ml (10fl oz) cold water 25g (1oz) caster sugar, or to taste 50g (2oz) dried cherries 2 tbsp toasted flaked almonds, to serve Place the oatmeal or oats and cold water in a heatproof bowl that fits into your slow cooker dish. Do not stir. Place the bowl in the slow cooker dish and pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on low overnight or for up to 9 hours. The next morning or just before you are ready to eat, stir in the sugar and dried cherries. Leave to stand for 5–10 minutes or until the fruit starts to re-hydrate. Top with toasted flaked almonds and serve. TRY… this with other dried fruits too, such as ready-to-eat dried apricots or dried blueberries. Spiced apple compote PREPARATION TIME: 10 MINUTES COOKING TIME: 6–8 HOURS SERVES 6 VEGETARIAN A simple, uncomplicated recipe, this warming compote is perfect for a chilly winter’s morning. It’s great on its own, with yogurt or to accompany porridge. 50g (2oz) butter, diced, plus extra for greasing 6 Bramley cooking apples, peeled, cored and diced 6 eating apples, such as Cox, peeled, cored and diced Finely grated zest and juice of 2 lemons (preferably unwaxed) 1 cinnamon stick 6 whole cloves 2 bay leaves, broken A large pinch of freshly grated nutmeg 125g (41/2oz) golden caster sugar, to taste Butter the inside of the slow cooker dish liberally and add the diced apples. Add the lemon zest and juice, then mix well to coat all the fruit in the lemon juice. Add the cinnamon, cloves, bay leaves and nutmeg and mix well. Dot the top of the apples with the butter, then cover with the lid and cook on low overnight or for up to 8 hours. Carefully remove the whole spices, add the sugar to taste and mix well. Leave to stand for 5 minutes, then serve hot or allow to cool. TRY… cooking this on the hob. Combine all of the ingredients in a large saucepan and warm over a low heat, stirring occasionally, for 1–2 hours or until reduced and thickened. Cranberry, walnut and orange granola PREPARATION TIME: 10 MINUTES COOKING TIME: 5 HOURS SERVES 4–6 VEGETARIAN Now, you could cook this faster in the oven, but the slow cooker process seems to enhance the flavour and ‘crunch’ of this granola. It also means you don’t have to check it every 2 minutes to make sure it’s not burning. This recipe isn’t cooked overnight as others in this chapter are, but it is very easy to make, wonderfully tasty and you know exactly what’s gone into it. 200g (7oz) jumbo rolled oats 50g (2oz) walnut pieces 4 tbsp clear honey Finely grated zest and juice of 1 orange 2 tbsp caster sugar A large pinch of ground cinnamon 50g (2oz) dried cranberries Place the oats and walnuts in the slow cooker dish. Warm the honey, orange zest and juice, sugar and cinnamon together in a small pan over a medium heat for 1 minute or until melted and combined. Pour over the oats and mix well to coat evenly. Do not cover the slow cooker but turn on to high and cook for 1 hour, stirring occasionally. Cover with the lid, reduce to low and cook for a further 4 hours, stirring each hour, until crisp. Tip the mixture out onto a cold baking tray and sprinkle with the cranberries. Leave until cold, then use immediately or keep in an airtight container until needed. The granola will keep for up to a month. WHAT ABOUT… if you want to use the oven? Mix the ingredients together as in step 1, then spread out on a baking sheet and cook in an oven preheated to 190°C (375°F), Gas mark 5 for 20–30 minutes, stirring every few minutes or so to prevent it burning. Apricots with vanilla PREPARATION TIME: 10 MINUTES COOKING TIME: 6–9 HOURS SERVES 4 VEGETARIAN These delicate, velvety little fruits always seem to disappoint when eaten raw. Slow cooking them coaxes out their unique flavour making them utterly irresistible. Check thatyour slow cooker is happy on the warming function overnight – read the manufacturer’s instructions. 10 fresh apricots, halved and stoned 2 lemons (preferably unwaxed) 225g (8oz) caster sugar 1 vanilla pod Place the apricots in the slow cooker dish. Peel the lemons with a vegetable peeler and add the peel to the apricots together with the juice of half a lemon. Mix gently until the fruit is completely coated in the juice, then pour in enough cold water to cover and add the sugar. Using a small sharp knife, cut the vanilla pod in half lengthways and scrape the seeds out with a knife into the slow cooker, then add the pod. Cover with the lid and cook on the warming function overnight or for up to 9 hours until the apricots are meltingly soft. Serve hot just as they are with a little of the syrup, or with muesli and yogurt. WHAT ABOUT… making a syrup. Remove the apricots after cooking and pour the syrup into a small saucepan. Bring to the boil over a high heat and simmer for 10 minutes or until reduced and thickened. Spoon the syrup over the apricots and serve. Overnight yogurt PREPARATION TIME: 5 MINUTES COOKING TIME: 6–9 HOURS MAKES ABOUT 1 LITRE (1 / PINTS) VEGETARIAN It’s definitely easier to buy a pot of ready-to-eat yogurt than to make your own. But if you’ve got lots of milk that needs using up, or you’re feeling creative, then why not give this a try. Before trying this recipe, make sure your slow cooker is happy being kept on the warming function for several hours – check your manufacturer’s instructions. 2 litres (31/2 pints) whole milk 350ml (12fl oz) double cream 200ml (7fl oz) live bio natural yogurt Bring the milk to the boil in a large pan over a high heat. As soon as it boils lower the heat and simmer for 10 minutes or until reduced by a third. Pour the milk into the slow cooker dish and mix in the cream. Leave for 10 minutes, uncovered, until just lukewarm, then add the yogurt and mix in well. Cover with the lid and cook on the warming function overnight or for up to 9 hours until thickened. Spoon the yogurt into a bowl and allow to cool before eating with fresh fruit and muesli. Keep any remaining yogurt covered in the fridge for up to five days. TRY… blending the cooked and cooled yogurt with sweetened fruit pur?e to create your own flavoured yogurt. Savoury baked ricotta PREPARATION TIME: 10 MINUTES COOKING TIME: 6–9 HOURS SERVES 4–6 A lighter alternative to a full-blown cooked breakfast, this dish is inspired by Aussie breakfast menus where you will see lots of sweet and savoury baked ricotta on offer. This cheesy version is great with grilled tomatoes and crispy bacon, or for something different, try with grilled figs and crispy bacon. Butter, for greasing 500g (1lb 2oz) ricotta cheese 2 medium eggs 2 tbsp cornflour 75g (3oz) finely grated freshly Parmesan cheese Sea salt and freshly ground black pepper Butter a 450g (1lb) non-stick loaf tin and line the base with parchment paper. Place a trivet, up-turned heatproof saucer or cushion of scrunched-up foil into the base of the slow cooker dish. Place the ricotta in a large bowl and whisk until smooth. Add the eggs, cornflour and Parmesan and beat to combine. Season with plenty of salt and pepper. Pour the mixture into the prepared tin and level the surface. Place a rectangle of parchment paper over the top, then wrap the tin tightly in greased foil. Place the tin on top of the trivet in the slow cooker, then pour in enough cold water around the outside to just cover the trivet. Cook on low overnight or for up to 9 hours until firm. Remove the tin from the slow cooker and unwrap. Allow to cool for at least 15–30 minutes before turning out onto a serving plate or board. Using a serrated knife, cut into thick slices and serve topped with grilled cherry tomatoes or figs and crispy bacon. WHAT ABOUT… if you want to use the oven? Cook in an oven preheated to 180°C (350°F), Gas mark 4 for 45–50 minutes until just firm. Hot blueberry and pear Bircher PREPARATION TIME: 5 MINUTES COOKING TIME: 6–9 HOURS SERVES 2 VEGETARIAN This is a fabulous combination of flavours. Make sure your slow cooker is happy being left on the warming function overnight before you make this – check the manufacturer’s instructions. 4 tbsp jumbo rolled oats 100ml (31/2fl oz) milk 100ml (31/2fl oz) cold water 1 small cinnamon stick 1 ripe pear 100g (31/2oz) blueberries Toasted chopped hazelnuts, for sprinkling Place the oats in a heatproof bowl that fits into your slow cooker dish. Add the milk, cold water and cinnamon stick. Do not stir. Place the bowl in the slow cooker dish, then pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on the warming function overnight or for up to 9 hours. When you are ready to eat, coarsely grate the unpeeled pear into the mixture, avoiding and discarding the core. Add the blueberries and fold through to combine. Spoon into bowls, sprinkle with some toasted chopped hazelnuts and serve. TRY… making this with whatever fruit is in season. It’s great with fresh raspberries and chopped pistachios in the summer. Spelt and apple bread PREPARATION TIME: 20 MINUTES COOKING TIME: 6–9 HOURS MAKES 1 LARGE LOAF VEGETARIAN Spelt has become rather a fashionable ingredient recently and spelt flour is now widely available in supermarkets. 2 tbsp vegetable or sunflower oil, plus extra for oiling 300ml (10fl oz) warm water 50ml (13/4fl oz) apple juice, warmed 1 tsp dried yeast (not fast-action dried yeast) 1 eating apple, cored and grated Juice of 1 lemon 500–650g (1lb 2oz–1lb 7oz) spelt flour, plus extra for dusting 1 tsp sea salt Oil a deep non-stick 1kg (2 / lb) loaf tin and place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Pour in enough cold water to come just below the surface of the trivet, about 200ml/7fl oz. Mix the warm water, apple juice and yeast together in a large bowl and set aside for 10 minutes or until frothy. Place the apple into a bowl, add the lemon juice and combine. Mix the flour into the yeast mixture, adding a small amount to start with and mixing well between each addition. When the dough begins to come together into a ball, transfer to a floured surface and knead for 5–10 minutes. Continue kneading, gradually adding the salt, vegetable oil and grated apple. Continue kneading for a further 5 minutes or until smooth and elastic. Place the dough into the prepared tin and cover loosely with a piece of oiled foil, leaving room for the dough to rise, but tightly sealed around the edges. Place on top of the trivet, saucer or foil, in the slow cooker, cover with the lid and cook on low overnight or for up to 9 hours until firm to the touch. Remove the tin from the slow cooker and allow to rest for 5 minutes. Unwrap and loosen the edges with the tip of a small sharp knife. Turn the bread out onto a wire rack and allow to cool. Oat, sunflower and honey bread PREPARATION TIME: 20 MINUTES COOKING TIME: 6–9 HOURS MAKES 1 LARGE LOAF VEGETARIAN Like rye bread, this is a dense-textured loaf. 2 tbsp vegetable oil, plus extra for oiling 1 tbsp dried yeast (not fast-action dried yeast) 4 tbsp warm water 250ml (9fl oz) lukewarm milk 50g (2oz) jumbo rolled oats 25g (1oz) oatmeal 1 tsp salt 2 tbsp clear honey 1 egg, beaten 25g (1oz) sunflower seeds 425g (15oz) white bread flour, plus extra for dusting Lightly oil a large deep, non-stick 1kg (2 / lb) loaf tin and place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Pour in enough cold water to come just below the surface of the trivet, about 200ml/7fl oz. Place the yeast in a small bowl, add the warm water and set aside for 10 minutes or until frothy. Place the oil, milk, oats, oatmeal, salt, honey, egg and half of the sunflower seeds into a mixing bowl and whisk to combine. Add the frothy yeast mixture, then sift in the flour and mix until smooth. Turn the dough out onto a well-floured surface and knead for at least 5–10 minutes or until smooth and elastic, adding more flour as you need it. Roll the dough into a cylinder the same length as the prepared tin and place smooth side up into the tin. Sprinkle the remaining sunflower seeds over the top of the dough and cover with a large piece of oiled foil, leaving plenty of space for the loaf to rise, but very tightly sealed around the edges. Place the tin on top of the trivet or foil in the slow cooker, cover with the lid and cook on low overnight or for up to 9 hours. Remove the tin from the slow cooker and allow to cool for 5 minutes before turning out. Coconut bread PREPARATION TIME: 10 MINUTES COOKING TIME: 6–9 HOURS MAKES 1 LARGE LOAF VEGETARIAN If you don’t like coconut don’t even think about making this recipe! This is definitely a sweet ‘bread’, not a cake. It’s best cut into slices and then toasted. 75g (3oz) unsalted butter, melted and cooled, plus extra for greasing 2 eggs 300ml (10fl oz) milk 375g (13oz) plain flour 2 tsp baking powder 250g (9oz) golden caster sugar 150g (5oz) desiccated coconut Butter a large deep non-stick 1kg (2 / lb) loaf tin and line the base with parchment paper. Place a trivet or up-turned heatproof saucer into the base of the slow cooker dish. Lightly whisk the eggs and milk together in a bowl and set aside. Sift the flour and baking powder into a large mixing bowl. Add the sugar and coconut and mix well. Gradually stir in the egg mixture until just combined; don’t worry if there are some lumps, it’s better not to overmix as this will make the loaf tough. Fold in the cooled melted butter until just blended. Don’t worry about any lumps. Pour the mixture into the prepared tin and cover with a piece of buttered foil, making a pleat in the centre as you go to allow the loaf to rise. Tie tightly with string to seal it completely. Place the tin on top of the trivet or saucer in the slow cooker and pour in enough cold water around the outside to just cover the trivet. Cover with the lid and cook on low overnight or for up to 9 hours until the loaf is springy to the touch. Remove the tin and leave to stand for 5 minutes before unwrapping and turning out (you may need to loosen the edges with a sharp knife first) onto a wire rack to cool for at least 30 minutes. Using a serrated knife, cut into thick slices. Toast and serve with cream cheese and Apricot and Cardamom Jam (see page 155). Oat and blackberry loaf PREPARATION TIME: 20 MINUTES COOKING TIME: 6–9 HOURS MAKES 1 LOAF VEGETARIAN This moist flavoursome loaf is not dissimilar to a muffin mixture in texture and taste. It freezes well too – try wrapping individual slices and removing from the freezer as you need them. 150g (5oz) unsalted butter, softened, plus extra for greasing 100g (31/2oz) jumbo rolled oats 300ml (10fl oz) boiling water 100g (31/2oz) dark brown soft sugar 75g (3oz) caster sugar 2 eggs, lightly beaten 1 tsp vanilla extract 175g (6oz) self-raising flour A pinch of sea salt 75g (3oz) fresh blackberries Butter a deep non-stick 1kg (2 / lb) loaf tin and line the base with parchment paper. Place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Place the oats in a heatproof bowl and cover with the boiling water. Set aside until just warm. In a large mixing bowl, cream the butter and sugars together with an electric mixer until pale and fluffy. Gradually add the eggs, mixing well between each addition, then mix in the vanilla extract. Sift the flour and salt into the bowl and mix well to combine. Add the oat mixture and fold in to make a batter. Spoon into the prepared tin and level the surface. Dot the top with the blackberries. Cover with a piece of buttered foil, leaving enough room for the mixture to rise, but well sealed around the edges. Place the tin on top of the trivet, saucer or foil in the slow cooker and pour in enough cold water around the outside to just cover the trivet. Cover with the lid and cook on low overnight or for up to 9 hours until a skewer inserted into the centre comes out clean. Remove the tin from the slow cooker and allow to cool for at least 20 minutes before turning out, blackberries uppermost, onto a serving plate. Slow-roasted tomatoes on toast PREPARATION TIME: 5 MINUTES COOKING TIME: 6–9 HOURS SERVES 4 VEGETARIAN Slowly cooking tomatoes with salt slightly dehydrates them and concentrates their flavour. So if you start with good-quality, great-tasting plum tomatoes and cook them overnight in the slow cooker with salt, they’ll taste even better. They are lovely served on toast or as an accompaniment to a full cooked breakfast. 8 plum tomatoes A large pinch of sea salt 1 tsp caster sugar 1 tbsp balsamic vinegar Using a sharp knife, cut the tomatoes in half and place them cut side down in a single layer in the slow cooker dish. Sprinkle over the salt, sugar and vinegar. Cover with the lid and cook on low overnight or for up to 9 hours. Using a spatula, remove the tomatoes from the slow cooker dish and serve on hot buttered toast. WHAT ABOUT… if you want to use the oven? Place the ingredients in a roasting tin and cook in an oven preheated to 110°C (225°F), Gas mark / overnight or for up to 9 hours until the tomatoes are softened and starting to dry out slightly. Mixed mushrooms on toast PREPARATION TIME: 5 MINUTES COOKING TIME: 6–9 HOURS SERVES 4 VEGETARIAN While you could certainly fry these ingredients together quickly and create a very tasty dish, slow cooking them encourages the mushrooms to gradually absorb the flavours of the other ingredients, giving them greater intensity and making them utterly more-ish! 500g (1lb 2oz) mixed mushrooms, such as button, cup or portobello, cut into large wedges or thickly sliced 50g (2oz) chilled butter, cubed 2 tbsp olive oil Sea salt and freshly ground black pepper Finely grated zest and juice of 1 lemon (preferably unwaxed) 2 tbsp coarsely chopped fresh parsley Place the mushrooms in a heatproof bowl just large enough to hold them and make sure the bowl fits into your slow cooker dish. Add the butter, olive oil, 1 tsp salt and the lemon zest and juice and, using your hands, mix everything together well. Place the bowl in the slow cooker dish and pour in enough cold water around the outside to come about one-third of the way up the sides of the bowl. Cover with the lid and cook on low overnight or for up to 9 hours. Stir well and add the parsley, then season to taste with salt and pepper. Spoon onto hot buttered toast or English muffins and sprinkle with more parsley to garnish. Great topped with a poached egg. TRY… using any leftover mushrooms in salads or to make a fantastically flavoursome risotto. Home-made baked beans PREPARATION TIME: 5 MINUTES, PLUS SOAKING COOKING TIME: 6–9 HOURS SERVES 4 WITH TOAST VEGETARIAN You could open a can of course, but this home-made version will leave you wondering why you did! Slow cooking creates an intense depth of flavour and sweetness in this dish, making it taste rich, wholesome and satisfying. 150g (5oz) dried haricot beans 1 x 400g (14oz) tin chopped tomatoes 2 tbsp sun-dried tomato paste 2 tbsp tomato ketchup 2 tsp golden caster sugar 300ml (10fl oz) cold water Sea salt and freshly ground black pepper Place the beans in a bowl and cover completely with cold water. Leave to soak for at least 6–10 hours. Drain and rinse thoroughly and place in the slow cooker dish. Add the tomatoes, tomato paste, tomato ketchup and sugar, then mix in the cold water. Don’t be tempted to season the beans at this point, as the salt will toughen them as they cook. Cover with the lid and cook on low overnight or for at least 8–9 hours until the beans are tender and the sauce has thickened. Season to taste with salt and pepper and serve spooned over thick hot buttered toast. TRY… making this dish with butter beans instead. Breakfast omelette PREPARATION TIME: 5 MINUTES COOKING TIME: 6–9 HOURS SERVES 6 This recipe caters for a larger number, so making breakfast for a crowd is a doddle. 50g (2oz) butter, diced and softened 650g (1lb 7oz) potatoes, such as King Edward or Maris Piper, unpeeled and diced into 1cm (1/2in) cubes 12 rashers smoked back bacon, diced 1 onion, peeled and diced 12 eggs 250ml (9fl oz) skimmed milk 1/2 tsp mustard powder Sea salt and freshly ground black pepper Butter the inside of the slow cooker dish very thoroughly with about one-third of the butter, then arrange a layer of the diced potatoes in the base of the dish. Working quickly so that the potatoes don’t have a chance to turn brown, cover the potatoes with a layer of bacon and a layer of onion. In a large mixing bowl, whisk the eggs, milk and mustard powder together. Season to taste with salt and pepper and pour the mixture into the slow cooker dish. Dot the remaining butter over the top. Cover with the lid and cook on low overnight or for up to 9 hours until set in the centre. Remove from the slow cooker base and leave to stand for 5 minutes before cutting into wedges or squares and serving with plenty of crusty bread and grilled cherry tomatoes. WHAT ABOUT… adding diced black pudding or chorizo when you add the diced bacon. Baked eggs florentine PREPARATION TIME: 10 MINUTES COOKING TIME: 6–8 HOURS SERVES 6 VEGETARIAN A classic brunch and firm favourite, this version is ideal if you have guests to stay for the weekend. It’s quick and easy to prepare the night before so you can wake up knowing that everything is ready for a hearty breakfast. 500g (1lb 2oz) fresh baby spinach leaves Sea salt and freshly ground black pepper 50g (2oz) softened butter Juice of 1/2 lemon 4 shallots, peeled and finely diced A large pinch of freshly grated nutmeg 12 eggs 250ml (9fl oz) milk 1/2 tsp mustard powder Cook the spinach in a large pan of salted boiling water for 1–2 minutes or until just wilted. Drain very thoroughly and cool under cold running water. Drain again and squeeze out as much of the water as possible. Butter the inside of the slow cooker dish with half of the butter. Place the spinach into the dish in an even layer. Sprinkle with the lemon juice, shallots and nutmeg and season well with salt and pepper. Dot with the remaining butter. Whisk the eggs, milk and mustard powder together in a large bowl and pour over the spinach. Cover with the lid and cook on low overnight or for up to 8 hours. Serve spooned, spinach uppermost, onto hot toasted, buttered English muffins. WHAT ABOUT… baking individual portions in buttered ramekins. Divide the ingredients among 6 ramekins, cover with buttered foil and place in the slow cooker dish. Pour in enough cold water to come about one-third of the way up the sides of the dishes, cover with the lid and cook on high for 2–3 hours or until just firm. Slow-baked sausages and tomatoes PREPARATION TIME: 10 MINUTES COOKING TIME: 6–8 HOURS SERVES 4 Perfect for brunch, this recipe is quick and easy to prepare and looks after itself overnight while you are sleeping. If you’re cooking for a larger number just increase the ingredients accordingly. 2 tbsp olive oil 8 thick sausages, such as pork and herb 3 red onions, peeled and sliced 2 beef tomatoes, thickly sliced 1 fresh rosemary sprig 1 fresh thyme sprig Sea salt and freshly ground black pepper Warm half of the olive oil in a frying pan over a high heat. When hot, add the sausages and cook for 5–10 minutes or until well browned. Place the onions in the slow cooker dish, then drizzle with the remaining oil and toss well to combine. Arrange the tomatoes in a single layer over the onions, then add the herbs and plenty of salt and pepper. Top with the sausages. Cover with the lid and cook on low overnight or for up to 8 hours. Using a slotted spoon, place the sausages on serving plates, then remove the herbs and discard. Spoon the vegetables onto the plates and serve immediately with plenty of fresh bread to mop up the juices and maybe a fried egg or two. WHAT ABOUT… if you want to use the oven? Simply place all of the ingredients into a large roasting tin. Bake, uncovered, in an oven preheated to 180°C (350°F), Gas mark 4 for 60–90 minutes or until browned and caramelised. Turn the sausages occasionally during cooking. Potato and black pudding hash PREPARATION TIME: 10 MINUTES COOKING TIME: 8–9 HOURS SERVES 6 Not the lowest calorie breakfast but so, so good. It is absolutely perfect for a morning after the night before brunch – or come to think of it, perfect at any time of the day or night! 50g (2oz) chilled butter, cubed, plus extra for greasing 650g (1lb 7oz) potatoes, such as King Edward or Maris Piper, peeled and coarsely grated 1 onion, peeled and diced 250g (9oz) black pudding, cut into 2cm (3/4in) pieces 100g (31/2oz) grated mature Cheddar cheese Freshly ground black pepper Butter the inside of the slow cooker dish very thoroughly. Arrange half of the potato in a single layer over the base of the slow cooker dish, then sprinkle over half of the onion, half of the black pudding, half of the cubed butter and then the cheese. Repeat this process again, making sure that all of the potato is covered, and ending with a layer of cheese. Season with pepper. Cover with the lid and cook on low overnight or for up to 9 hours. Serve spooned onto serving plates and top with a poached egg. TRY… taking time to make sure that all the potato is covered and not in contact with the air. This will prevent the potatoes from oxidising and turning an ugly grey colour. Huevos revueltos PREPARATION TIME: 10 MINUTES COOKING TIME: 6–9 HOURS SERVES 4 VEGETARIAN This version of the classic Mexican scrambled egg breakfast dish is wonderfully flavoursome due to the long slow cooking of the vegetables overnight. 2 plum tomatoes 1 red onion, peeled and diced 2 red peppers, deseeded and diced 1 fresh red chilli, deseeded and finely chopped 2 tbsp olive oil Sea salt and freshly ground black pepper 10 eggs 25g (1oz) butter 1 tbsp roughly chopped fresh parsley Place the tomatoes in a heatproof bowl, cover with freshly boiled water and leave to stand for 2 minutes, then drain. Peel the tomatoes, then remove the seeds and cut the flesh into chunks. Place the tomatoes, onion, peppers, chilli and olive oil in the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on low overnight or for up to 9 hours until tender and caramelised. Strain off any cooking liquid. When you wake up or 30 minutes before you are ready to eat, increase the temperature of the slow cooker to high. After 20 minutes, break the eggs into a bowl and whisk lightly, then season with salt and pepper. Add the egg mixture and butter to the slow cooker dish and stir very gently with a wooden spoon, almost pushing the ingredients lightly, until the eggs begin to set around the edges. Cover with the lid again and continue cooking for 15 minutes, giving the ingredients a little push every so often, until the eggs just start to become firm. Scatter the parsley over the eggs and spoon onto hot buttered toast to serve. Overnight bacon and eggs PREPARATION TIME: 5 MINUTES COOKING TIME: 6–9 HOURS SERVES 8–10 Use smoked or unsmoked bacon for this recipe, whichever you prefer. Either way this recipe is a simple solution to cooking breakfast for a larger number. About 2–3kg (4lb 7oz–7lb) bacon joint (depending on the size of your slow cooker) 1 fresh thyme sprig 4 bay leaves, broken in half 1/2 tsp black peppercorns 1–2 eggs per person Place the bacon in the slow cooker dish and pour in enough cold water to cover completely. Drop the thyme, bay leaves and peppercorns into the water. Cover with the lid and cook on low overnight or for up to 9 hours. The next morning or 30–40 minutes before you are ready to eat, lift the bacon out of the water and set aside in a warm place to rest. Increase the temperature of the slow cooker to high. Gently lower the eggs into the water and leave for 20 minutes for a soft yolk, or for up to 30 minutes for a harder boiled egg. Remove the eggs with a slotted spoon and leave to stand. When they are just cool enough to handle, carefully peel them. Carve the bacon into thick slices and arrange on serving plates. Top each with an egg or two and cut them in half to expose the runny yolk. Serve with plenty of hot buttered toast. WHAT ABOUT… if you want to cook on the hob? Place the bacon in a large saucepan, cover with cold water and add the spices. Bring to a simmer over a low heat and cook for 2–3 hours or until tender. Remove the bacon and increase the heat. When the water is boiling, add the eggs and cook for 5–10 minutes for soft- or hard-boiled eggs, respectively. EASY LUNCHES (#ulink_04533191-9d49-50a1-a2b0-72b6fdb79487) Wake up in the morning and assemble a few ingredients knowing that the slow cooker will have cooked them to perfection by lunch time. A meal in 2–3 hours. Creamy beetroot soup PREPARATION TIME: 15 MINUTES COOKING TIME: 4 HOURS SERVES 4 VEGETARIAN Beetroot makes a great soup, but when it’s slow cooked first it’s even better! Serve with crusty bread. 4 fresh raw beetroot, about 450g (1lb) in total, peeled and diced 1 potato, about 100g (31/2oz), peeled and diced 1 onion, peeled and diced 1 tsp caraway seeds, plus extra to serve 1 litre (13/4 pints) hot vegetable stock, plus extra if needed Sea salt and freshly ground black pepper 200ml (7fl oz) cr?me fra?che Place the beetroot, potato and onion in the slow cooker dish. Add the caraway seeds, stock and salt and pepper and mix well. Cover with the lid and cook on high for 4 hours or until the beetroot is completely tender. Pour the mixture into a food processor and blitz until smooth, adding extra hot stock if it is too thick and needs thinning down. Spoon all but a few spoonfuls of the cr?me fra?che into the soup and blitz again to combine. Season to taste. Ladle the soup into individual bowls immediately and eat warm or leave to cool completely and chill before serving. Hot or cold, serve topped with a dollop of the remaining cr?me fra?che and a few extra caraway seeds sprinkled over. Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/katie-bishop/slow-cooking-easy-slow-cooker-recipes/?lfrom=688855901) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.