Slow cooked for flavour

TIPS FOR USING A SLOW COOKER

l For a richer colour and flavour, it is advisable to brown meat or chicken before adding to the slow cooker.

l Never overfill the cooker – it should not be more than three-quarters full.

l 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.

l 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.

l The best cuts of meats to use in a slow cooker are cheaper, tougher cuts. The long slow cooking turns them meltingly tender.

l 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.

l 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.

l A slow cooker uses very little electricity, about the equivalent of a light bulb, so it is a very economical cooking method to use.

l 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.

l 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.

l 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.

l 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.

l 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.

l For a quicker option, you can replace the wine and spices with a 750ml bottle of ready prepared glühwein.