Kitabı oku: «200 Easy Slow Cooker Recipes», sayfa 4

PUMPKIN AND PARMESAN PASTA SAUCE

This creamy pasta sauce is so easy and economical to make. I love it tossed through pasta, but it also works well as a side dish.

Preparation time: 10 ­minutes

Cooking time: 3–4 hours, plus cooking the ­pasta

Serves ­4

1 ­orange-­fleshed pumpkin or butternut squash, peeled, deseeded and diced into 2cm (¾in) ­chunks

1 onion, peeled and finely ­diced

1 red chilli, deseeded and finely ­diced

1 garlic clove, peeled and ­crushed

2 tbsp olive ­oil

¼ tsp ground nutmeg, plus extra to ­taste

Sea salt and freshly ground black and white ­pepper

2 tbsp double ­cream

3 tbsp freshly grated Parmesan ­cheese

100ml (3½fl oz) hot vegetable ­stock

350–400g (12–14oz) penne ­pasta

1 tbsp roughly chopped fresh flat-leaf parsley ­leaves

Place the pumpkin or squash, onion, chilli, garlic and olive oil into the slow cooker dish together with the nutmeg and some salt and white pepper. Cover with the lid and cook on low for 3–4 hours or until ­softened.

Place the contents of the slow cooker dish into a food processor, add the cream and ­two-­thirds of the Parmesan cheese and blitz until smooth, gradually drizzling in the hot stock as the motor is running. Season to taste and add more nutmeg if ­required.

Meanwhile, cook and drain the pasta according to the instructions on the packet. Toss the sauce with the hot pasta and sprinkle over the remaining Parmesan cheese and the chopped parsley. Serve with plenty of freshly ground black pepper.

I ALSO LIKE...

to vary this recipe to make a risotto. Cook the pumpkin to the end of paragraph 1, add 350g (12oz) risotto rice and 1.5 litres (2½ pints) vegetable stock, cover and cook on low for 1½–2 hours, without stirring or uncovering, until ­tender.

MARINARA TOMATO AND SEAFOOD PASTA SAUCE

This easy sauce is a great store-cupboard standby in our house as I usually have prawns or mixed seafood in the freezer and always have a cupboard full of the other ingredients. Always defrost the seafood thoroughly before using.

Preparation time: 5 minutes

Cooking time: 8½–12½ hours

Serves 4

2 x 400g (14oz) tins chopped tomatoes

1 small onion, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp sea salt

1 tbsp caster sugar

100ml (3½fl oz) white wine

60ml (2fl oz) extra virgin olive oil

400g (14oz) mixed cooked seafood

Freshly cooked pasta, to serve

Fresh basil leaves, to serve

Place the tomatoes, onion, garlic, salt, sugar and wine in the slow cooker dish. Drizzle over half of the olive oil and mix well. Cover with the lid and cook on low for 8–12 hours or until rich and thick.

Increase the heat to high, stir in the seafood, cover again and cook for a further 30 minutes or until piping hot.

Taste and add more seasoning if necessary, and mix in the remaining olive oil. Spoon over hot, freshly cooked pasta, such as spaghetti or tagliatelle, then sprinkle over basil leaves to serve.

I ALSO LIKE...

to add a whole dried chilli to the sauce at the start of cooking for a spicy kick..

PRESERVED LEMON AND PINE NUT QUINOA WITH SUN-DRIED TOMATO SAUCE

Quinoa (pronounced keen-wah) is a grain from South America now widely available in supermarkets. It is not dissimilar in texture to couscous and has an appealing nutty flavour.

Preparation time: 10 minutes

Cooking time: 3 hours, plus cooking the ­pasta

Serves 4

Vegetarian

6 preserved lemons (see here)

1 large onion, peeled, halved and cut into 1cm (½in) wedges

1 red chilli, deseeded and finely chopped

1 tbsp olive oil

1 tsp golden caster sugar

Sea salt and freshly ground black pepper

200g (7oz) quinoa

500ml (18fl oz) hot vegetable stock

50g (2oz) pine nuts

8 tbsp fresh coriander leaves

4 tbsp sun-dried tomato paste

8 tbsp boiling water

Cut the preserved lemons into quarters, then remove and discard the flesh. Shred the lemon skins into strips. Place the onion, strips of lemon skin, the chilli, olive oil and sugar in the slow cooker dish and season to taste with salt and pepper. Cover with the lid and cook on high for 2 hours or until the onion is very soft.

Add the quinoa and hot stock and mix well to combine. Cover again and cook for a further hour.

Meanwhile, warm a frying pan over a medium heat. When hot, add the pine nuts and cook for 3–5 minutes, shaking the pan frequently, until they are an even golden colour. Remove from the heat and set aside.

When the quinoa is tender, with just a little bite to it (like cooked rice or couscous), stir in the coriander and the reserved pine nuts. In a separate bowl, mix the tomato paste with the boiling water to make a thin sauce. Serve the quinoa on warm plates with the tomato sauce drizzled around the edge.

SLOW-COOKED GARLIC AND HERB PASTA

Slow cooking garlic makes it gloriously sweet in flavour and absolutely perfect in this creamy pasta dish. This is great with a tomato salad.

Preparation time: 2 minutes

Cooking time: 2½–3 hours

Serves 4

Vegetarian

1 whole head garlic, unpeeled

100ml (3½fl oz) white wine, plus extra if needed

8–12 tbsp crème fraîche, or to taste

2 tbsp mixed chopped fresh herbs, such as mint, parsley and basil

Sea salt and freshly ground black pepper

400g (14oz) dried pasta, such as farfalle or fusilli

Place the whole garlic in the slow cooker dish and pour over the wine. Cover with the lid and cook on low for 2½–3 hours, adding more wine if it starts to boil dry, until the garlic is soft.

Remove the garlic from the slow cooker and, using a sharp knife, cut the top from the garlic to expose the tips of the cloves. Squeeze out the now softened flesh into a bowl and mash with a fork until smooth.

Add the crème fraîche and herbs together with any juices from the slow cooker and season to taste with salt and pepper. Mix well.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions or until tender but still firm to the bite (al dente).

Drain the pasta reasonably well leaving a little of the cooking water behind in the pan. Return the drained pasta to the pan, add the garlic sauce and mix to combine, then serve with a tomato salad.

I ALSO LIKE...

to roast another head or two of garlic at the same time and keeping them well wrapped in the fridge for up to two weeks. Try mixing some of the garlic into mayonnaise for sandwiches or to top jacket potatoes, or even blended with cream cheese and used as a dip for crudités or crisps.

BRAISED LENTIL SALAD

This simple, rustic salad is packed with flavour and is utterly more-ish. It’s great on its own with crusty bread or equally at home as an accompaniment to meat, especially lamb.

Preparation time: 5 minutes

Cooking time: 3 hours

Serves 4 as a main salad

Vegetarian

4–6 tbsp olive oil

1 garlic clove, peeled

250g (9oz) Umbrian or brown lentils, rinsed and drained

1 celery stick, trimmed and finely diced

2 fresh thyme sprigs, leaves only

1 bay leaf, broken

A large pinch of dried basil

1 litre (1¾ pints) vegetable stock

Extra virgin olive oil, to taste

Sea salt and freshly ground black pepper

15g (½oz) fresh flat-leaf parsley, roughly chopped

Lemon wedges, to serve

Cover the base of the slow cooker dish with the olive oil. Using your thumb, press the garlic firmly to bruise it and add it to the slow cooker dish. Add the lentils, celery and herbs and mix well to coat in the oil.

Pour the stock over the lentils. Cover with the lid and cook on high for 3 hours or until the lentils are tender.

Remove from the heat and leave to cool completely. The mixture will be quite liquid. Season to taste with extra virgin olive oil and salt and pepper. Mix in the parsley before serving with lemon wedges.

RED PEPPER, BASIL AND RICOTTA CANNELLONI

Basil makes this cannelloni amazingly fragrant while the ricotta filling helps keep the mixture light and refreshing.

Preparation time: 25 minutes

Cooking time: 2 hours 10 minutes

Serves 4

6 red peppers

250g (9oz) ricotta cheese

6–8 tbsp roughly chopped fresh basil

75g (3oz) finely grated fresh Parmesan cheese

Sea salt and freshly ground black pepper

12 dried cannelloni

200ml (7fl oz) milk

2 eggs

Basil leaves, to garnish

Place the peppers under a preheated hot grill and cook for 10 minutes, turning frequently until completely blackened. Transfer to a large bowl, cover with cling film and leave to stand for 10 minutes. When cool, peel off the skin under cold running water, then remove and discard the seeds, stalk and any white membrane. Pat dry with kitchen paper.

Roughly chop the pepper flesh and place in a large mixing bowl. Add the ricotta, basil and one-third of the Parmesan cheese, season to taste with salt and pepper and mix well.

Remove the slow cooker dish from the base and preheat the slow cooker. Using a teaspoon or piping bag, fill the cannelloni with the ricotta mixture and arrange them in the slow cooker dish, in a single layer if possible.

Measure the milk into a jug. Add the eggs and whisk with a fork to combine. Add 25g (1oz) of the remaining Parmesan and mix in well. Season to taste and pour over the pasta. Cover with the lid and place the dish into the slow cooker base. Cook on high for 2 hours or until the pasta is tender. Five minutes before the end of cooking preheat the grill to its highest setting. If your slow cooker dish is flameproof (see manufacturer’s instructions), sprinkle the remaining Parmesan over the top and place under the grill for 3–5 minutes or until golden. Serve immediately, garnished with basil leaves.

WILD MUSHROOM OPEN LASAGNE

A real treat when wild mushrooms are in season.

Preparation time: 20 minutes

Cooking time: 4¼ hours

Serves 4

100g (3½oz) chilled butter, cubed, plus extra for greasing

750g (1lb 10oz) mixed wild mushrooms, such as morels, ceps and shiitake, wiped and cut into large wedges or thick slices

2 tbsp olive oil

Sea salt and freshly ground black pepper

3 tbsp dry white wine

1 garlic clove, peeled and crushed

16 sheets fresh or dried lasagne

200ml (7fl oz) crème fraiche

2 tbsp finely chopped fresh flat-leaf parsley

50g (2oz) freshly grated Parmesan cheese, plus extra to serve

Butter the inside of the slow cooker dish. Place the mushrooms in the dish, add half of the butter, olive oil, 1 teaspoon of salt, the wine and garlic and mix well. Cover with the lid and cook on low for 4 hours or until softened.

About 30 minutes before you wish to eat, bring a large saucepan of salted water to the boil over a high heat. Place a clean tea towel onto a clean surface. Drop each lasagne sheet into the water for 1 minute or according to the packet instructions, then remove with a slotted spoon and place onto the prepared tea towel. Repeat with the other sheets, placing them in a single layer on the tea towel and interleaving them with more tea towels as required so that the lasagne sheets do not touch each other.

Place the crème fraîche and remaining butter in a small saucepan and warm over a medium heat until the butter has melted, then whisk the mixture until combined. Season the mushrooms and add the parsley.

Preheat the grill to its highest setting. Place a sheet of lasagne onto a warm deep serving plate. Top with a spoonful of the mushroom mixture and a drizzle of the crème fraîche sauce. Repeat three times finishing with the sauce. Sprinkle with Parmesan cheese and cook under the grill for 2–3 minutes or until golden. Keep warm while you repeat with the other plates.

SQUASH, SAGE AND WALNUT RISOTTO

This colourful risotto is made enticingly flavoursome by the slow-roasting of the squash, which concentrates its already sweet and fragrant flesh.

Preparation time: 10 minutes

Cooking time: 2–3½ hours

Serves 4–6

Vegetarian

1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into 2–3cm (¾–1¼in) cubes

4 large sage leaves, roughly chopped, plus extra to serve

1 red onion, peeled, halved and thinly sliced

2 garlic cloves, peeled and finely chopped

2 tbsp olive oil

Sea salt and freshly ground black pepper

350g (12oz) risotto rice, such as Arborio

75ml (2½fl oz) marsala or sherry

1.3 litres (2¼ pints) vegetable stock, plus extra to serve

50g (2oz) walnut pieces

Freshly grated Parmesan or crumbled goat’s cheese, to serve

Place the squash, sage, onion and garlic in the slow cooker dish. Drizzle with the olive oil and season well with salt and pepper. Cover with the lid and cook on high for 1–2 hours, stirring once during cooking if you can, until tender and starting to colour slightly. Add the rice, marsala or sherry and stock and mix in gently being careful not to break up the squash. Reduce the heat to low, cover and cook for a further 1–1½ hours or until the rice is tender but still has a little bite (al dente).

Season to taste and add a splash of hot stock if you like your risotto creamy. Sprinkle with the walnuts and some extra sage. Serve topped with plenty of Parmesan or crumbled goat’s cheese and a tomato, red onion and balsamic salad on the side.

I ALSO LIKE...

roasting a double batch of squash and keeping some in the freezer for another risotto. Alternatively, you can blitz the squash with stock to make a delicious soup, or toss through freshly cooked pasta with some mascarpone to make a great sauce.

GARLIC CHICKEN CARBONARA

This is a simple family favourite with the addition of slow-cooked chicken breast. It’s great for informal entertaining too.

Preparation time: 10 minutes

Cooking time: 2–3 hours

Serves 4

300g (10oz) boneless chicken breast, about 2 breasts, cut into 2cm (¾in) pieces

100g (3½oz) pancetta, cut into 2cm (¾in) pieces

1 tbsp plain flour

1 garlic clove, peeled and finely chopped

100ml (3½fl oz) white wine

Sea salt and freshly ground black pepper

100ml (3½fl oz) double cream

400g (14oz) dried spaghetti

2 egg yolks, beaten

2 tbsp chopped fresh flat-leaf parsley

Place the chicken and pancetta in the slow cooker dish and sprinkle the flour over the top. Mix well with a wooden spoon until the meat is coated in the flour. Add the garlic and wine and season generously with salt and pepper. Cover with the lid and cook on low for 2–3 hours, stirring every now and again if you’re around, until the sauce is thick and no longer tastes floury.

After cooking, remove the slow cooker dish from the heated base and beat in the cream, making sure there are no lumps remaining. Leave to stand for about 5 minutes to cool slightly.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10 minutes or until tender but still firm to the bite (al dente). Drain, keeping about 2 tablespoons of the cooking water if you can.

Add the egg yolks to the chicken mixture and mix quickly to combine. Check the seasoning, adding more salt and pepper if necessary.

Tip the cooked pasta and the reserved cooking water into the sauce and mix well. Scatter the chopped parsley over the top and serve immediately on warm plates with a green salad.

ONE-POT MOROCCAN CHICKEN WITH COUSCOUS

This easy recipe tastes fabulous and is just as good for entertaining as it is for a mid-week supper.

Preparation time: 10 minutes

Cooking time: 4¼–5¼ hours

Serves 4

Sea salt and freshly ground black pepper

4 chicken legs, skin removed

1 tbsp olive oil

25g (1oz) butter

2 large onions, peeled and finely diced

2 garlic cloves, peeled and crushed

1 tsp ground cinnamon

1 tsp ground ginger

Finely grated zest of 2 oranges

Finely grated zest of 1 lemon (preferably unwaxed)

250g (9oz) couscous

4 tbsp roughly chopped fresh coriander leaves

Season the chicken legs with salt and pepper. Warm the olive oil and butter in a large frying pan. When hot, add the chicken legs and cook for about 5 minutes or until golden on both sides. Arrange the chicken in the slow cooker dish in a single layer and pour any cooking juices over the top. Scatter the diced onions in a layer over the chicken and add the garlic, spices and citrus zest.

Using a small, serrated knife, cut the top and bottom from the citrus fruit, then place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Holding the citrus fruit over a small bowl to catch any juice, slice between the thin membranes to release the segments. Do this with each orange and the lemon and add the segments to the chicken together with any juice. Cover with the lid and cook on low for 4–5 hours or until the chicken is tender and there is no pink meat.

Thirty minutes before you wish to eat, sprinkle the couscous over the top and cover again. Cook for 30 minutes or until the couscous is tender. Run a fork through the couscous to separate the grains, then spoon onto warm plates and top with the chicken and sauce. Sprinkle the coriander over and serve. Great with a dressed green salad.