200 Easy Slow Cooker Recipes. Katie Bishop
A real treat when wild mushrooms are in season.
Preparation time: 20 minutes
Cooking time: 4¼ hours
Serves 4
100g (3½oz) chilled butter, cubed, plus extra for greasing
750g (1lb 10oz) mixed wild mushrooms, such as morels, ceps and shiitake, wiped and cut into large wedges or thick slices
2 tbsp olive oil
Sea salt and freshly ground black pepper
3 tbsp dry white wine
1 garlic clove, peeled and crushed
16 sheets fresh or dried lasagne
200ml (7fl oz) crème fraiche
2 tbsp finely chopped fresh flat-leaf parsley
50g (2oz) freshly grated Parmesan cheese, plus extra to serve
Butter the inside of the slow cooker dish. Place the mushrooms in the dish, add half of the butter, olive oil, 1 teaspoon of salt, the wine and garlic and mix well. Cover with the lid and cook on low for 4 hours or until softened.
About 30 minutes before you wish to eat, bring a large saucepan of salted water to the boil over a high heat. Place a clean tea towel onto a clean surface. Drop each lasagne sheet into the water for 1 minute or according to the packet instructions, then remove with a slotted spoon and place onto the prepared tea towel. Repeat with the other sheets, placing them in a single layer on the tea towel and interleaving them with more tea towels as required so that the lasagne sheets do not touch each other.
Place the crème fraîche and remaining butter in a small saucepan and warm over a medium heat until the butter has melted, then whisk the mixture until combined. Season the mushrooms and add the parsley.
Preheat the grill to its highest setting. Place a sheet of lasagne onto a warm deep serving plate. Top with a spoonful of the mushroom mixture and a drizzle of the crème fraîche sauce. Repeat three times finishing with the sauce. Sprinkle with Parmesan cheese and cook under the grill for 2–3 minutes or until golden. Keep warm while you repeat with the other plates.
SQUASH, SAGE AND WALNUT RISOTTO
This colourful risotto is made enticingly flavoursome by the slow-roasting of the squash, which concentrates its already sweet and fragrant flesh.
Preparation time: 10 minutes
Cooking time: 2–3½ hours
Serves 4–6
Vegetarian
1 butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into 2–3cm (¾–1¼in) cubes
4 large sage leaves, roughly chopped, plus extra to serve
1 red onion, peeled, halved and thinly sliced
2 garlic cloves, peeled and finely chopped
2 tbsp olive oil
Sea salt and freshly ground black pepper
350g (12oz) risotto rice, such as Arborio
75ml (2½fl oz) marsala or sherry
1.3 litres (2¼ pints) vegetable stock, plus extra to serve
50g (2oz) walnut pieces
Freshly grated Parmesan or crumbled goat’s cheese, to serve
Place the squash, sage, onion and garlic in the slow cooker dish. Drizzle with the olive oil and season well with salt and pepper. Cover with the lid and cook on high for 1–2 hours, stirring once during cooking if you can, until tender and starting to colour slightly. Add the rice, marsala or sherry and stock and mix in gently being careful not to break up the squash. Reduce the heat to low, cover and cook for a further 1–1½ hours or until the rice is tender but still has a little bite (al dente).
Season to taste and add a splash of hot stock if you like your risotto creamy. Sprinkle with the walnuts and some extra sage. Serve topped with plenty of Parmesan or crumbled goat’s cheese and a tomato, red onion and balsamic salad on the side.
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roasting a double batch of squash and keeping some in the freezer for another risotto. Alternatively, you can blitz the squash with stock to make a delicious soup, or toss through freshly cooked pasta with some mascarpone to make a great sauce.
GARLIC CHICKEN CARBONARA
This is a simple family favourite with the addition of slow-cooked chicken breast. It’s great for informal entertaining too.
Preparation time: 10 minutes
Cooking time: 2–3 hours
Serves 4
300g (10oz) boneless chicken breast, about 2 breasts, cut into 2cm (¾in) pieces
100g (3½oz) pancetta, cut into 2cm (¾in) pieces
1 tbsp plain flour
1 garlic clove, peeled and finely chopped
100ml (3½fl oz) white wine
Sea salt and freshly ground black pepper
100ml (3½fl oz) double cream
400g (14oz) dried spaghetti
2 egg yolks, beaten
2 tbsp chopped fresh flat-leaf parsley
Place the chicken and pancetta in the slow cooker dish and sprinkle the flour over the top. Mix well with a wooden spoon until the meat is coated in the flour. Add the garlic and wine and season generously with salt and pepper. Cover with the lid and cook on low for 2–3 hours, stirring every now and again if you’re around, until the sauce is thick and no longer tastes floury.
After cooking, remove the slow cooker dish from the heated base and beat in the cream, making sure there are no lumps remaining. Leave to stand for about 5 minutes to cool slightly.
Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10 minutes or until tender but still firm to the bite (al dente). Drain, keeping about 2 tablespoons of the cooking water if you can.
Add the egg yolks to the chicken mixture and mix quickly to combine. Check the seasoning, adding more salt and pepper if necessary.
Tip the cooked pasta and the reserved cooking water into the sauce and mix well. Scatter the chopped parsley over the top and serve immediately on warm plates with a green salad.
ONE-POT MOROCCAN CHICKEN WITH COUSCOUS
This easy recipe tastes fabulous and is just as good for entertaining as it is for a mid-week supper.
Preparation time: 10 minutes
Cooking time: 4¼–5¼ hours
Serves 4
Sea salt and freshly ground black pepper
4 chicken legs, skin removed
1 tbsp olive oil
25g (1oz) butter
2 large onions, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tsp ground cinnamon
1 tsp ground