More Slow Cooker Recipes

For me, knowing how to use and get the best from a whole carcass is something that every carnivorous cook should know about. You’ll get the best, most varied eating experience, but vitally it makes the best economic sense – for cooks, butchers and farmers alike.

Generally the slow cook cuts come from the parts of the animal that have to work the hardest – the forequarter (neck, belly, shoulders) and the legs. These tough, sinewy muscles will taste dreadful if they are not cooked correctly, but so too would the finest fillet of beef. Using a moist method of cooking, or cooking these cuts in some well-seasoned liquid – whether it is stock, wine or even water – will work wonders. The liquid will encourage the muscles to relax their tough structure, and the gelatine that this process produces will, in turn, flavour the liquid to make wonderful gravy. Not only do these cuts present tremendous value for money, but they also taste great. It is also worth considering that cuts labelled ‘stewing’ will usually take longer to tenderise than those labelled ‘braising’.

Dried beans still need to be soaked overnight before slow cooking. Dried red kidney beans must also be boiled for at least 10 minutes and drained before cooking to remove their dangerous toxins. Other pulses – such as lentils and canned beans – can be used directly, but will break up with a very extended period of cooking.

Pasta and rice should be added to moist, saucy recipes in the slow cooker about 30–50 minutes before the end of cooking. Baked pasta and risotto dishes also work very well (see Easy Mushroom and Parma Ham Lasagne (#u779e09d9-2746-437a-a092-e157ad407059) and Tomato and Rocket Risotto (#u10ed7514-d870-4c1b-8360-f37a1a3c57d7) for some great ideas).

Dairy products such as milk, cheese, cream and yoghurt tend to break down in the slow cooker after prolonged cooking (over 6 hours). However, they can be used either for a shorter period of time or stirred in at the end (the last hour) of cooking to finish a dish.

1 Light dishes (#u2129ecf2-e087-5e9e-aa31-05fd0e56592b)

Spinach and Lentil Soup (#ulink_d80a8561-a22f-5e73-9730-7b98e8fe87c6)

Spinach and lentil soup

PREPARATION TIME: 15 MINUTES

COOKING TIME: 3–4 HOURS

SERVES 4

This colourful, hearty soup is packed with flavour. You can use either chicken or vegetarian stock.

75g (3oz) brown or green lentils

Olive oil

1 garlic clove, peeled

1 red onion, peeled and finely diced

1 celery stick, trimmed and finely diced

1 × 400g (14oz) tin chopped tomatoes

2 fresh thyme sprigs

1 bay leaf, broken

2 litres (3½ pints) stock

125g (4½oz) baby spinach leaves Sea salt and freshly ground black pepper

Extra virgin olive oil or basil oil, for drizzling

Wash the lentils in cold water and drain thoroughly. Pour in 1–2mm (

/

in) of olive oil to cover the base of the slow cooker dish.

Using your thumb, press the garlic firmly to bruise it, then add it to the dish. Add the lentils and mix to coat in the oil. Add the onion, celery, tomatoes and herbs and mix together. Don’t season the soup at this stage, as salt will toughen the lentils. Pour the stock over the lentils. Cover with the lid and cook on high for 3–4 hours or until the lentils are tender.

Using a slotted spoon, remove the garlic and herbs. Mix the spinach into the soup and stir until the leaves are just wilted. Season to taste with salt and pepper.

Ladle the soup into warm bowls and drizzle with a touch of extra virgin olive oil or basil oil before serving with ciabatta.

FAB FOR THE FREEZER

Leave to cool before transferring to freezerproof containers and freezing for up to three months. Defrost thoroughly before reheating gently on the hob (never in the slow cooker).

Spicy celeriac and apple soup (#ulink_e1821f90-c2f4-5b3b-af86-798f0143923d)

PREPARATION TIME: 10 MINUTES

COOKING TIME: 4 HOURS

SERVES 6

VEGETARIAN

I absolutely love celeriac raw in salads and remoulade, but here it really benefits from long slow cooking, which coaxes out its characteristic nutty flavour. The warming spices of the curry paste and the tart apple also work well to complete this easy soup.

1 large celeriac, about 1.5kg (3lb 50z), peeled (about 1.3kg/2lb 13oz peeled weight) and cut into 3cm (1¼in) chunks

1 large onion, peeled and cut into 3cm (1¼in) chunks

1 cooking apple, peeled, cored and diced

Juice of 1 lemon

2 vegetable stock cubes

1 tbsp medium curry paste

1 litre (1¾) pints) boiling water

Sea salt and freshly ground black pepper

Place the celeriac and onion chunks in the slow cooker dish. Add the diced apple, then pour over the lemon juice and toss together until everything is coated in the juice.

Place the stock cubes and curry paste into a large measuring jug, then pour over the boiling water and stir to dissolve the cubes. Pour this mixture over the celeriac and top up with more boiling water if the vegetables and apple are not covered with liquid (otherwise the apple with turn brown). Cover with the lid and cook on high for 4 hours or until the vegetables are completely tender.

Remove the slow cooker dish from the heated base and place it on a heatproof surface. Blitz the soup with a hand-held blender until completely smooth (or blend in batches in a food processor). Add more hot stock if you like your soup thinner. Season to taste with salt and pepper and serve.

I ALSO LIKE …

making this soup with parsnips instead of celeriac.