TIPS FOR USING A SLOW COOKER
* For a richer colour and flavour, it is advisable to brown meat or chicken before adding to the slow cooker.
* Never overfill the cooker – it should not be more than three-quarters full.
* As hardly any evaporation takes place in the slow cooker, you may need to cut down on the amount of liquid used if converting a non-slow cooker recipe.
* Try not to lift the lid too much during the cooking time. Every time you lift the lid, add an extra 20 minutes to the time.
* The best cuts of meats to use in a slow cooker are cheaper, tougher cuts. The long slow cooking turns them meltingly tender.
* It is not advisable to cook a whole chicken in a slow cooker as it takes too long to get a safe cooking temperature. Rather use portions.
* Do not cook frozen meat in a slow cooker, it will take too long to reach a safe temperature to thaw and cook. Defrost first, then add to the cooker.
* A slow cooker uses very little electricity, about the equivalent of a light bulb, so it is a very economical cooking method to use.
* Add herbs towards the end of the cooking time as they tend to lose their flavour during very long cooking.
EASY PULLED PORK
Serves 6-8
1.5kg piece of pork neck
750ml bottle of barbecue sauce
water to cover
To Serve
flour tortillas
shredded lettuce
diced tomatoes
diced avocado pear
grated cheese
sour cream
Pre-heat the slow cooker for 20 minutes. Add the pork and barbecue sauce and add enough water to come halfway up the dish. Cover and cook on high for 8-10 hours.
Remove the meat from the sauce and shred it, using two forks. Add enough sauce from the slow cooker to moisten the meat. Wrap the meat in a flour tortilla with lettuce, tomato, avocado, cheese and sour cream.
* The meat is also delicious served in fresh bread rolls or with mashed potato.
SPICY RED BEAN SOUP
Serves 4-6
125g dried red kidney beans
30ml olive oil
1 onion, chopped
1 large red pepper, diced
2 carrots, peeled and diced
2 potatoes, peeled and diced
10ml chopped garlic
15-20ml Cajun spice
400g can of chopped tomatoes
15ml brown sugar
1.5 litres of vegetable stock
salt and pepper
125g green beans, trimmed and cut into 2cm pieces
45ml chopped coriander
Soak the kidney beans overnight in water to cover. The next day, drain and place them in a pot with cold water and bring them up to the boil. Boil rapidly for 10 minutes, then drain and rinse. Set aside.
Heat the olive oil in a pot and fry the onion, pepper, carrots, potatoes and garlic for about 5 minutes. Add the spice and fry for a minute. Add the tomatoes, sugar, stock and seasoning and bring to the boil.
Remove from the heat and tip the contents into the slow cooker. Add the soaked kidney beans and cook on high for 8-10 hours.
About 30 minutes before serving, add the green beans.
* l It is very important to boil the kidney beans rapidly for 10 minutes before adding them to the slow cooker. Red kidney beans contain a toxin phytohaemagglutinin, which is eliminated if the beans are boiled for at least 10 minutes after overnight soaking.
* I adapted this recipe from Ultimate Slow Cooker by Sara Lewis.
OXTAIL
Serves 4
1kg oxtail, trimmed
60ml seasoned flour
45ml olive oil
2 onions, chopped
2 stalks of celery, chopped
2 carrots, peeled and chopped
10ml chopped garlic
30ml tomato paste
500ml red wine
250ml beef stock
60ml balsamic vinegar
salt and pepper
a sprig of thyme
a sprig of rosemary
45ml softened butter mixed with 20ml flour
Put the oxtail in a plastic bag with the seasoned flour and shake to coat. Heat the oil in a frying pan and fry the meat in batches until browned. Remove and add to the slow cooker.
Add a little more oil to the pan and fry the onion, celery, carrot and garlic for a few minutes. Add the tomato paste, wine, stock and balsamic vinegar and bring to the boil. Remove and pour over the oxtail in the slow cooker.
Season well and add the herbs. Cover and cook on high for 8 hours.
Remove the oxtail from the slow cooker. Drain off any excess fat and strain the cooking liquid into a pot. Bring to the boil and add enough of the flour-butter mixture to thicken. Combine with the meat and serve with mashed potato or rice.
CHICKEN WITH OLIVES
Serves 4
30ml olive oil
4 chicken thighs
4 drumsticks
200g chorizo sausage, sliced
1 onion, chopped
10ml chopped garlic
45ml flour
400g can of chopped tomatoes
350ml chicken stock
salt and pepper
700g baby potatoes, halved
100g green olives, drained and pitted
Heat the olive oil in a frying pan and brown the chicken pieces well. Remove and add to the slow cooker. Add the chorizo and fry for a few minutes. Remove and add to the slow cooker.
Add the onion and garlic and fry for a few minutes. Stir in the flour and cook for a few seconds. Add the tomatoes, stock and seasoning and bring to the boil. Remove and pour over the chicken in the slow cooker. Stir in potatoes.
Cover and cook on high for 6-8 hours. About 30 minutes before serving add the olives.
* I adapted this recipe from Ultimate Slow Cooker by Sara Lewis.
SPICY RICE AND LENTILS
Serves 4-6
15ml olive oil
1 large onion, chopped
5ml cumin seeds
10ml coriander seeds
15ml chopped garlic
400g can of chopped tomatoes
5ml brown sugar
625ml vegetable stock
250ml brown lentils
250ml brown rice
salt and pepper
To Serve
15ml olive oil
2 onions, halved and thinly sliced
Heat the oil in a pot and fry the onions for a few minutes. Add the cumin, coriander and garlic and cook for a minute. Add the tomatoes, sugar, stock, lentils and rice and bring to the boil.
Remove from the heat and tip the contents into a slow cooker. Season well, cover and cook for 3-4 hours until the lentils are soft.
When almost ready, heat the olive oil in a frying pan and fry the onions over a medium heat until golden brown and slightly caramelised.
Serve the rice and lentils topped with the crispy fried onions.
* I adapted this recipe from Ultimate Slow Cooker by Sara Lewis.
GLüHWEIN POACHED PEARS
Serves 4
4-6 pears peeled, keeping the stalk intact
750ml red wine
250ml water
250ml brown sugar
1 vanilla bean, split
1 cinnamon stick
2 whole star anise
a few strips of orange peel
Put the pears into the slow cooker.
Combine the wine, water, sugar, vanilla, spices and orange peel in a pot and bring to the boil. Pour over the pears and cover them with a saucer to keep them submerged under the liquid. Cook on high for 3-4 hours until the pears are soft.
Remove the pears and strain the liquid into a pot. Bring to the boil and boil until reduced and syrupy. Serve with the pears.
* For a quicker option, you can replace the wine and spices with a 750ml bottle of ready prepared glühwein. - The Star