Read the book: «200 Easy Slow Cooker Recipes»

CONTENTS

Cover

Title Page

Introduction

Soups, Salads and Light Meals

Pasta, Rice and Grains

Chillies, Curries and Spicy Food

Braises, Stews and Other Comfort Food

Roasts

Special Occasions

Sauces, Chutneys and Jams

Puddings and Cakes

List of Recipes

About the Author & Acknowledgements

Copyright

About the Publisher

INTRODUCTION

This book is designed to be really simple to use. If you fancy a curry or something spicy then look in the curries section, or maybe rich braises and stews are the reason you have a slow cooker in your kitchen, so take a look at that chapter. In my kitchen my slow cookers (cookers are plural because at the last count I had eight!) are a godsend for midweek meals, but particularly when entertaining.

This book is intended to complement a busy lifestyle, providing ideas for slow-cooked food for busy people. All the recipes have been written with the time-conscious 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.

The 200 unbelievably tasty, gorgeous and sumptuous dishes within this book will, I hope, convince you that over a long period of time some ingredients evolve into something even more spectacular than would be achieved with conventional cooking, often with significantly less time-consuming attention and hassle.

I love to have large gatherings and parties, and it is at these times I could not live without a slow cooker. Entertaining for a large number has never been easier, so if that’s your thing, you’ll also find a chapter for special occasions and celebrations. There are also yummy chapters on roasts, light and easy dishes, chillies and pasta sauces as well as puddings and cakes. So, whatever your penchant and requirements, whether after-work suppers or make-ahead meals for those days when you just don’t want to spend too much time in the kitchen, there should be a chapter for you!

Either way, I hope you 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 accordingly. I’m sure 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!

(Previous image) Rolled shoulder of lamb with cumin and harissa (see full recipe here)

VEGETABLE FRITTATA

A simple fresh vegetable frittata looks wonderfully colourful and is a great way to use up seasonal vegetables in the summer months.

Preparation time: 10 minutes

Cooking time: 2½–3 hours

Serves 6

3 peppers (preferably mixed colours), deseeded and cut into chunks

1 medium courgette, trimmed and cut into chunks

1 medium aubergine, trimmed and cut into chunks

1 red onion, peeled and cut into chunks

12 cherry tomatoes

2 garlic cloves, peeled and roughly chopped

12 new potatoes, washed and cut into quarters

3 fresh thyme sprigs

2 tbsp olive oil

Sea salt and freshly ground black pepper

8 eggs

10 tbsp grated Parmesan cheese

Place the peppers, courgette, aubergine and onion in the slow cooker dish and scatter the cherry tomatoes, garlic, new potatoes and thyme over the top.

Drizzle with the olive oil and season generously with salt and pepper. Mix well with a wooden spoon until all the vegetables are coated in the oil. Cover with the lid and cook on high, stirring occasionally, for 1½–2 hours or until tender. Remove the thyme and discard.

Whisk the eggs and half of the Parmesan cheese together in a bowl. Season generously, then pour the mixture over the vegetables. Replace the lid and cook for a further hour or until just set.

Remove from the slow cooker base and sprinkle with the remaining Parmesan cheese. Run a knife around the edge of the frittata to loosen, then leave to cool, uncovered, for 5 minutes before cutting into wedges or squares to serve.

AUBERGINE AND CARDAMOM BABA GANOUSH

Baba ganoush is great as a dip with crudités or as part of a more substantial meal with mezze and pitta bread. In this version, cardamom gives the aubergine a sweet and fragrant flavour.

Preparation time: 15 minutes

Cooking time: 2½ hours

Serves 2–3 as a main course

Vegetarian

20 cardamom pods

2 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp lemon juice

1 garlic clove, peeled and crushed

Sea salt and freshly ground black pepper

2 medium aubergines, about 250g (9oz) each, cut in half lengthways

2 tbsp Greek yogurt

Remove the green outer husks of the cardamom pods leaving only the black seeds behind and crush these lightly in a mortar with a pestle.

In a large bowl, mix the olive oil and lemon juice together, then add the crushed cardamom seeds and garlic. Season with salt and pepper and mix well. Add the aubergine halves and toss in the dressing until evenly coated, then place them in the slow cooker dish. Cover with the lid and cook on high for 2½ hours.

Remove the aubergines from the slow cooker dish and leave to cool slightly. When cool enough to handle, scoop the aubergine flesh out of the skins with a spoon and place in a large bowl. Add the yogurt and mix well. Season to taste.

Spoon the mixture into a serving dish and drizzle more olive oil generously over the top. Serve with warm pitta bread and salad as an appetiser or light lunch.

COOKING CONVENTIONALLY?

Place the aubergines in a baking dish, cover with foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours until tender, then continue as above.

MOROCCAN FILLED PEPPERS

Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.

Preparation time: 10 minutes

Cooking time: 1½-2 hours

Serves 4

Vegetarian

4 red peppers

2 garlic cloves, peeled and finely sliced

6 tbsp couscous

3 tbsp boiling water

4 tbsp finely chopped fresh herbs, such as basil, flat-leaf parsley or mint

3 tbsp olive oil, plus extra for drizzling

2 tomatoes, diced

1 tsp harissa paste

Sea salt and freshly ground black pepper

Using a sharp knife, halve the peppers, attempting to cut along the centre of the stalk so that each half has a piece of stalk attached to it. Carefully remove the seeds, leaving the stalks intact, and arrange the peppers in a single layer in the slow cooker dish (they should fit snugly with few gaps between them). Divide the garlic slices between the peppers.

Place the couscous in a large bowl and add the boiling water. Add the herbs, olive oil, tomatoes and harissa paste, then season with salt and pepper and mix well. Spoon the mixture neatly into the pepper halves and drizzle a little more olive oil over the top. Cover with the lid and cook on high for 1½–2 hours or until the peppers are wonderfully soft but still holding their shape, and the couscous is tender. Serve immediately with some rocket leaves and dollops of Greek yoghurt.

I ALSO LIKE...

to do this with other vegetables, such as halved, hollowed-out courgettes, tomatoes and mini aubergines, using their diced flesh in the couscous stuffing mixture.

WARM TOMATO AND OLIVE CAPONATA

The gentle heat in slow cooking encourages all the wonderful flavours and sweetness out of these ingredients. This dish is rather like an Italian ratatouille and is great with fish and meat as an accompaniment, or as a meal in itself with pasta or a baked potato.

Preparation time: 5 minutes

Cooking time: 4 hours

Serves 6 as an accompaniment

Vegetarian

2 large aubergines, cut into chunks

3 celery sticks, trimmed and finely diced

1 onion, peeled and finely diced

1 tbsp baby capers in brine, drained

75g (3oz) stoned olives

25g (1oz) caster sugar, plus extra to taste

150g (5oz) concentrated tomato purée

4 tbsp red wine vinegar

Sea salt and freshly ground black pepper

3 tbsp cold water

Add the vegetables to the slow cooker dish with the capers, olives, sugar, tomato purée, vinegar, ¼ teaspoon of salt and the water and mix well. Cover with the lid and cook on high for 4 hours or until softened and tender.

Season to taste with more sugar and salt and pepper before serving.

COOKING CONVENTIONALLY?

Cook in an ovenproof casserole dish with a tight-fitting lid for 1 hour in an oven preheated to 170°C (325°F), Gas mark 3.

ROASTED RED PEPPER, TOMATO AND FETA SALAD

This salad is packed full of flavour. It is utterly wonderful in the summer, and particularly good for picnics and barbecues, or just as good for brightening up grey days in winter!

Preparation time: 15 minutes

Cooking time: 2–3 hours

Serves 4

Vegetarian

4 red peppers

500g (1lb 2oz) baby cherry tomatoes

1 garlic clove, peeled and finely chopped

Sea salt and freshly ground black pepper

4 handfuls of rocket leaves

200g (7oz) feta cheese, cubed

50g (2oz) toasted pine nuts

Extra virgin olive oil, for drizzling

Using a sharp knife, deseed the peppers and cut each one into 6 wedges. Add the peppers, tomatoes and garlic to the slow cooker dish and season generously with salt and pepper. Cover with the lid and cook on high for 2–3 hours or until softened.

Mix the rocket leaves into the pepper mixture and season to taste. Spoon the pepper mixture onto a platter, then scatter over the feta and pine nuts. Drizzle with a little olive oil and serve with warmed pitta bread.

I ALSO LIKE...

to let this mixture go cold before tossing it through cooked and cooled pasta to make a perfect summer pasta salad.

MIXED MUSHROOM AND HERB BRUSCHETTA

Mushrooms love being slow cooked! The gentle process seems to maximise their flavour. Use really fresh mushrooms to make the most of their texture and to prevent the mixture from becoming too brown.

Preparation time: 5 minutes

Cooking time: 4 hours

Serves 4

Vegetarian

500g (1lb 2oz) mixed mushrooms, such as button, cup, Portabella or whatever is in season, wiped clean and cut into large wedges or thick slices

50g (2oz) chilled butter, cut into cubes

2 tbsp olive oil

Sea salt and freshly ground black pepper

Finely grated zest and juice of 1 lemon (preferably unwaxed)

1 garlic clove, peeled

4 tbsp finely chopped fresh herbs, such as parsley, basil, mint and chives, plus extra to garnish

50g (2oz) creamy Italian cheese, such as Taleggio or Dolcelatte, crumbled

8 bruschetta slices or slices of ciabatta

Place the mushrooms in the slow cooker dish (you need to have enough to cover the base of the dish thickly). Add the butter, olive oil, 1 teaspoon of salt, lemon zest and juice.

Cut the garlic clove in half lengthways and finely chop one of the pieces. Add this to the mushrooms and mix everything together well. Cover with the lid and cook on low for about 4 hours or until the mushrooms are tender and much of the liquid has evaporated. Stir in the herbs and cheese, then season to taste with salt and pepper.

About 5–10 minutes before the end of cooking, toast the bread until golden, then rub the cut side of the reserved garlic over the toast. Spoon the hot mushroom mixture over the toast and sprinkle with more herbs to garnish.

I ALSO LIKE...

to toss these creamy mushrooms through hot pasta.

BALSAMIC BEETROOT AND ORANGE SALAD

This classic combination of flavours is always a winner in our house.

Preparation time: 10 minutes

Cooking time: 4–5 hours

Serves 4

Vegetarian

4 raw beetroots, scrubbed

1 garlic clove, peeled and crushed

3 oranges

50ml (1¾fl oz) balsamic vinegar

50ml (1¾fl oz) extra virgin olive oil

A small handful of fresh mint leaves

1 tbsp finely diced shallot

Sea salt and freshly ground black pepper

150g (5oz) mixed salad leaves, such as lamb’s lettuce or baby leaves

200g (7oz) soft goat’s cheese, crumbled

50g (2oz) walnut pieces

Trim the roots and green leafy tops from the beetroot, cut them into chunky wedges and place into the slow cooker dish together with the garlic, finely grated zest and juice from one of the oranges, the vinegar and half the olive oil. Cover with the lid and cook on low for 4–5 hours or until tender. Leave to cool completely in the slow cooker.

Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Then hold one orange in your hand over a small bowl and cut each segment of orange away by cutting between the membranes. Allow the segments and any juice to collect in the bowl.

Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot and salt and pepper to the orange segments and set aside.

Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing, then scatter with the remaining mint, the goat’s cheese and walnuts to serve.

COOKING CONVENTIONALLY?

Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas mark 4, for 2–3 hours or until tender.

SKATE WINGS WITH WARM CITRUS AND TOMATO SALAD

This is a fantastically flavoursome dish. It works really well with other white fish too like plaice, John Dory, cod or haddock.

Preparation time: 10 minutes

Cooking time: 2 hours

Serves 2

6 mixed tomatoes (use different colours, sizes and shapes), thickly sliced

1 red chilli, deseeded and chopped

½ red onion, peeled and very finely sliced

1 tsp red wine vinegar

Finely grated zest and juice of 1 lemon (preferably unwaxed)

Finely grated zest and juice of 1 orange

Sea salt and freshly ground black pepper

2 tbsp cold water

2 skate wings, about 400g (14oz) each

2 tbsp finely chopped fresh mint leaves

1 tbsp finely chopped fresh basil

Extra virgin olive oil, for drizzling

Place the tomatoes in the slow cooker dish, then sprinkle with the chilli, onion, vinegar, lemon and orange zests. Season with salt and pepper, add the cold water and mix well.

Arrange the fish on top of the tomatoes in a single layer if possible, but don’t worry if not. Cover with the lid and cook on low for 2 hours or until the fish is tender when tested with the tip of a knife.

Drizzle the lemon and orange juice over the fish and carefully place onto warm serving plates. Sprinkle the herbs over the tomatoes and then spoon onto the plates with the fish. Drizzle with extra virgin olive oil and serve with new potatoes and watercress.