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Slow Cooking: Easy Slow Cooker Recipes. Katie Bishop
Читать онлайн.Название Slow Cooking: Easy Slow Cooker Recipes
Год выпуска 0
isbn 9780007361083
Автор произведения Katie Bishop
Жанр Кулинария
Издательство HarperCollins
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.
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) 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.
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