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200 Easy Slow Cooker Recipes. Katie Bishop
Читать онлайн.Название 200 Easy Slow Cooker Recipes
Год выпуска 0
isbn 9780007498703
Автор произведения Katie Bishop
Жанр Кулинария
Издательство HarperCollins
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