Kitabı oku: «200 Easy Slow Cooker Recipes», sayfa 2

PEPPERED MACKEREL, NEW POTATO AND CAPER SALAD WITH LEMON DRESSING

Slow cooking these ingredients together ensures that their flavours intensify and marry in the most wonderful way.

Preparation time: 10 minutes

Cooking time: 1½ hours

Serves 2

225g (8oz) baby new potatoes, cut in half lengthways

1 tbsp capers in brine, drained (or use salted capers but rinse and drain very well before use)

1 tbsp extra virgin olive oil

Juice of 1 lemon

200g (7oz) smoked peppered mackerel fillets, skin removed

Sea salt and freshly ground black pepper (optional)

100g (3½oz) mixed salad leaves

Cook the potatoes a saucepan of boiling water for 5 minutes, then drain thoroughly and tip into the slow cooker dish.

Add the capers, olive oil and 2 teaspoons of the lemon juice and mix everything together.

Break the mackerel into large pieces and place on top of the potatoes. Cover with the lid and cook on high for 1½ hours or until the potatoes are tender. Remove the lid and add the remaining lemon juice. Check the seasoning and add salt and pepper, if necessary.

Place the salad leaves on two serving plates and spoon the mackerel and potatoes over the top, drizzle the warm juices over to make a dressing and eat straight away.

COOKING CONVENTIONALLY?

Place in a baking dish, cover with foil and cook in an oven preheated to 160°C (325°F), Gas mark 3 for 1½ hours or until the potatoes are tender.

BRAISED CHICORY WITH PARMESAN

Slow cooking chicory makes it really soft. Here, it is topped with Parmesan and cooked until the cheese forms a lovely golden crust.

Preparation time: 5 minutes

Cooking time: 2 hours 5 minutes

Serves 4

4 heads chicory

Juice of 1 lemon

25g (1oz) butter, melted

1 tbsp wholegrain mustard

1 tsp golden caster sugar

4 tbsp freshly grated Parmesan cheese (optional)

Using a sharp knife, cut the chicory in half lengthways, then cut out the thick white stem and discard.

Place the chicory in a large bowl, pour over the lemon juice and turn the chicory until it is completely coated in the juice. This will stop the chicory going brown. Arrange the chicory in the slow cooker dish in a single layer cut side down and pour any remaining lemon juice over the top.

Mix the melted butter, mustard and sugar together and drizzle over the chicory. Cover with the lid and cook on high for 2 hours.

If your slow cooker dish is flameproof (see manufacturer’s instructions), preheat the grill to its highest setting. Carefully turn the chicory halves over and sprinkle with the Parmesan cheese (if not, transfer to a shallow oven dish before grilling). Place under the hot grill for 3–5 minutes or until golden and bubbling. Serve immediately with salad and crusty bread.

COOKING CONVENTIONALLY?

Place in a ovenproof baking dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours or until tender.

CHORIZO IN SHERRY AND TOMATO SAUCE

This is a wonderful tapas dish or just as good as a starter – try it spooned onto toasted bruschetta.

Preparation time: 10 minutes

Cooking time: 2½ hours

Serves 4 as a light, tapas-style lunch or starter

200g (7oz) chorizo sausage, thickly sliced

2 garlic cloves, peeled and finely sliced

250g (9oz) baby new potatoes, washed and cut into thick slices

400g (14oz) cherry tomatoes, halved

2 tbsp dry fino sherry

1 tsp caster sugar

Sea salt and freshly ground black pepper

2 tbsp roughly chopped fresh flat-leaf parsley

Turn the slow cooker on to its highest setting. Place the chorizo and garlic in the slow cooker dish, cover with the lid and leave to cook for 30 minutes or until the chorizo has started to leach its orange, paprika-coloured oil.

Meanwhile, cook the potatoes in a saucepan of salted boiling water over a high heat for 5 minutes or until just becoming tender. Drain and set aside.

Add the cherry tomatoes to the slow cooker dish together with the potatoes, sherry and sugar. Mix well, cover with the lid and leave to cook for a further 2 hours. Season to taste with salt and pepper and mix in the parsley. Serve hot with crusty bread to mop up the sauce.

COOKING CONVENTIONALLY?

If you want to use the oven? Omit the first step and place the par-boiled potatoes and the other remaining ingredients into a large baking dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours or until the potatoes are tender.

STICKY ORANGE AND SESAME CHICKEN DRUMSTICKS

These tender pieces of chicken are coated in a glossy glaze that is full of flavour. You can also use chicken wings or thighs.

Preparation time: 12 minutes

Cooking time: 6 hours 10 minutes

Serves 4

8 chicken drumsticks

Finely grated zest and juice of 1 large orange

2 tbsp dark muscovado sugar

2 tsp Chinese five-spice powder

2 tbsp Japanese teriyaki sauce or dark soy sauce

1 tbsp toasted sesame oil

1 tbsp sesame seeds, to garnish

Warm a large non-stick frying pan over a high heat. When hot, add the chicken drumsticks and cook for 10 minutes until golden. Place the chicken in the slow cooker dish.

Sprinkle the orange zest over the chicken and pour in the juice. Add all the remaining ingredients except the sesame seeds and carefully mix everything together until the chicken is coated in the sauce. Cover with the lid and cook on low for 6 hours or until the chicken is thoroughly cooked and piping hot.

Spoon the chicken onto a large serving plate and scatter the sesame seeds over the top. Serve drizzled with cooking juices with freshly cooked egg noodles or rice and stir-fried vegetables.

LIVER AND BACON

A school lunch classic that seems to be as polarising now as it ever was! However, this simple casserole is well worth trying even if you’re not a liver fan; if you are, you’ll love it.

Preparation time: 15 minutes

Cooking time: 6–8 hours

Serves 4

1 tbsp olive oil

4 rashers smoked streaky bacon, diced

2 onions, peeled and finely sliced

500g (1lb 2oz) lamb’s liver portions

2 tbsp plain flour

Sea salt and freshly ground black pepper

500ml (18fl oz) red wine

2 fresh thyme sprigs

2 bay leaves

Warm the olive oil in a large frying pan over a medium heat. When hot, add the bacon and fry briefly before adding the onions. Cook for about 5 minutes or until golden and softened slightly. Spoon into the slow cooker dish.

Return the pan to the heat. Place the liver, flour and seasoning into a freezer bag, seal and toss quickly to coat. Add the liver to the hot pan and sear for about 1 minute on each side or until browned. Add to the slow cooker dish.

Pour in the wine and add the herbs. Cover with the lid and cook on low for 6–8 hours or until the liver is tender and the sauce is thickened. Serve with buttered jacket potatoes and seasonal vegetables.

COOKING CONVENTIONALLY?

Follow the recipe through steps 1 and 2, then place in a casserole dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 170°C (325°F), Gas mark 3 for 1–2 hours.

EASY CHICKEN LIVER PÂTÉ

I’m a real fan of chicken liver pâté, and it’s so economical to make! I like a smooth pâté, but if you prefer, simply process for less time to make a coarse version. This pâté will keep in the fridge for about a week and also freezes really well for a month.

Preparation time: 10 minutes

Cooking time: 2¼ hours

Makes 500g (1lb 2oz) pâté

400g (14oz) fresh chicken livers, rinsed and drained

1 tbsp butter, plus extra for greasing

1 small onion, peeled and finely diced

50g (2oz) dried natural breadcrumbs

2 tbsp double cream

2 tbsp Marsala or brandy (optional)

125g (4½oz) pork mince

2 fresh sage leaves

1 fresh thyme sprig, leaves only

A small pinch of mace

Sea salt and freshly ground black pepper

Pick over the livers, trimming any membranes away. Butter a small loaf tin or ovenproof dish that will fit into your slow cooker dish.

Melt the remaining butter in a frying pan over a medium heat. Add the onion and sweat for about 5 minutes or until soft. Remove from the heat and add the breadcrumbs, cream and Marsala or brandy. Set aside for about 5 minutes.

Place the onion, soaked breadcrumbs and all the other ingredients except for one of the sage leaves in a food processor and blitz until it reaches your preferred consistency. Place one of the sage leaves, attractive side down, into the bottom of the prepared tin or dish, then spoon the pâté mixture over the top, season with some salt and pepper and level the surface. Cover with a double layer of buttered foil.

Place the tin or dish in the slow cooker dish and carefully pour enough boiling water around the outside to come about one-third of the way up the sides of the tin or dish. Cover with the lid and cook on high for about 2 hours or until firm to the touch. Remove the tin or dish from the slow cooker and leave to cool completely before unwrapping and turning out. Cut into slices and serve with hot toast.

FARMHOUSE PÂTÉ

Try this rustic pâté served with crusty bread and pickles.

Preparation time: 20 minutes

Cooking time: 3–4 hours

Makes 1kg (2lb 4oz) terrine (about 10 slices)

12 rashers smoked streaky bacon

400g (14oz) chicken livers, rinsed

500g (1lb 2oz) pork mince

1 tbsp finely chopped fresh flat-leaf parsley

1 tbsp finely chopped fresh thyme leaves

½ tbsp finely chopped fresh sage leaves

2 shallots, peeled and finely diced

Sea salt and freshly ground black pepper

2 tbsp brandy

1 large egg, beaten

Line a non-stick 1kg (2lb 4oz) loaf tin with 6 bacon rashers, placing them next to each other horizontally so that the ends of the bacon overhang each side of the tin and the base is completely covered.

Roughly chop 3 of the remaining bacon rashers and 300g (10oz) of the chicken livers and place them in a large mixing bowl. Add the mince and mix well with your hands until the mince is very smooth. Mix in the herbs, the shallots, 2 teaspoons of salt, the brandy and egg.

Spoon half of the mixture into the tin and press down into the corners with the back of a spoon. Place the remaining chicken livers in a single layer over the top and season with some salt and pepper. Cover with the remaining mince mixture and press down again. Cut the remaining bacon rashers in half and lay them horizontally across the base of the terrine, then fold the overhanging ends of bacon over the top to seal everything in neatly. Cover tightly with a layer of parchment paper then foil.

Place the tin in the slow cooker and carefully pour enough boiling water around the outside to come halfway up the sides of the tin. Cover with the lid and cook on high for 3–4 hours or until the mixture is firm and the juices run clear when tested with the tip of a knife. Remove the tin from the slow cooker and leave to cool slightly before unwrapping. Drain off any excess fat, then leave to cool completely. Serve in thick slices.

DUCK CONFIT WITH SUGARED PISTACHIO, ORANGE AND POMEGRANATE SALAD

This dish looks great, tastes great, and is great!

Preparation time: 10 minutes, plus chilling

Cooking time: 2 hours

Serves 4

4 free-range duck legs

Sea salt and freshly ground black pepper

4 fresh thyme sprigs

50g (2oz) pistachios

1 tbsp golden caster sugar

200g (7oz) mixed baby salad leaves

2 spring onions, trimmed and finely shredded

1 pomegranate, halved

1 orange, cut into segments

Extra virgin olive oil, for drizzling

Rub the duck legs with 4 tablespoons of salt. Cover and place in the fridge for at least 1 hour. Dry the legs with kitchen paper, removing excess salt.

Place the thyme in the slow cooker dish and rest the duck legs on top. Cover with the lid and cook on low for 2 hours or until the duck is bathing in a pool of its own fat. Put the duck into a shallow dish together with the herbs and pour the liquid fat over the top to cover the duck completely. Leave to cool, then cover and chill until needed. It will keep for 2–3 days.

Thirty minutes before eating, remove the duck from the fridge. Put the pistachios and sugar in a small heavy-based saucepan and place over a high heat for 1–2 minutes until the sugar has just melted. Remove from the heat and stir to roughly coat the nuts in the caramel. Allow to cool, then roughly chop. Place the salad and onions on a large platter. Using a fork, release the seeds from the pomegranate, discarding any of the bitter white membrane. Scatter the seeds and orange segments over the salad.

Remove the duck from the now solidified fat and scrape off all the fat and skin. Using 2 forks, shred the flesh into bite-sized pieces and scatter the meat over the salad. Drizzle with a little olive oil, add seasoning to taste and scatter with the sugared pistachios. Serve straight away.

CREAMY BEETROOT SOUP

Beetroot makes a great soup, but when it’s slow-cooked first it’s even better! Serve with crusty bread.

Preparation time: 15 minutes

Cooking time: 4 hours

Serves 4

Vegetarian

4 fresh raw beetroot, about 450g (1lb) in total, peeled and diced

1 potato, about 100g (3½oz), peeled and diced

1 onion, peeled and diced

1 tsp caraway seeds, plus extra to serve

1 litre (1¾ pints) hot vegetable stock, plus extra if needed

Sea salt and freshly ground black pepper

200ml (7fl oz) crème fraîche

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 crème fraîche 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 crème fraîche and a few extra caraway seeds sprinkled over.

TRY...

For a lighter alternative, simply omit the crème fraîche.

BUTTERNUT AND CHILLI SOUP

Making this simple soup will easily fit in around your busy lifestyle. Prepare the squash and relax while it cooks. Then when you’re ready to eat, simply boil the kettle, make up the stock, blitz it with the squash and you have lunch ready to go!

Preparation time: 10 Minutes

Cooking time: 4 Hours

Serves 4

Vegetarian

1 large butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into chunks

1 large red chilli, deseeded and diced

1 red onion, peeled and diced

2 garlic cloves, peeled and diced

Sea salt and freshly ground black pepper

1 tbsp olive oil

1 litre (1¾ pints) hot vegetable stock

Fresh coriander leaves, to garnish

Place the squash in the slow cooker dish. Reserve 4 small pinches of chilli for the garnish and add the rest to the slow cooker dish together with the onion and garlic. Season generously with salt and pepper and add the olive oil.

Cover with the lid and cook on high for 4 hours or until the squash is very tender. Spoon the mixture into a food processor (you may need to do this in batches) and add the stock. Blitz until smooth and season to taste.

Ladle the soup into warm bowls, dot with a few coriander leaves and sprinkle with the reserved chilli to serve.

FAB FOR THE FREEZER

Make a double batch and freeze some for a busy day.