More Slow Cooker Recipes. Katie Bishop
cooking does not allow for the evaporation that occurs in other cooking methods, so it is advisable to reduce the amount of liquid you would usually use in conventional recipes. You can usually do this by up to 50 per cent, although as a general rule of thumb I use about one-third less liquid than in my conventional recipes. If you want a thicker, less watery sauce try removing the lid and increasing the setting to high to allow for some of the excess to evaporate. Alternatively, transfer the sauce to a saucepan and boil over a high heat for a much faster reduction method. You could also sprinkle a little plain flour over the ingredients in the slow cooker dish before cooking to achieve a thicker sauce.
Baking in a slow cooker defies many regular rules, but it is possible. I either grease and line the slow cooker dish thoroughly with butter and baking parchment or use an ovenproof dish or dishes and use the slow cooker as a water bath (also called a bain marie). Both methods work well and are suited to light cakes and sponges, and especially custards and similar dishes. Please see here for more guidance on cooking with dairy products. Your manufacturer’s instructions will also give you a further indication of your machine’s suitability for baking. In most cases you will need to preheat the slow cooker and may need to cook on high if you are using raising agents. Check individual recipes for specific guidelines.
Personal preference and differences in slow cooker models will always create variations in cooking times and temperatures. However, most recipes can be adapted for slow cooking. Simply follow the guidelines above and cook until tender. As a basic rule of thumb, a recipe that cooks for 1½–2 hours on the hob will probably take about 4 hours on high in the slow cooker. This would translate to 8 hours on the low setting. I generally prefer cooking on the low setting (unless baking, when I need a higher temperature to make things rise), as I feel the longer time period coaxes out even more flavour from the ingredients. It also ensures more even, thorough cooking.
You can cook almost anything in a slow cooker, but for the best results choose the right ingredients. At its most basic, every good stew or casserole includes one or more of the flavour-enhancing ingredients, such as onions, shallots, leeks or celery, and maybe a selection of root vegetables, perhaps floury potatoes, turnips, swedes, parsnips or carrots.
When it comes to meat, even the most coarse cuts of meat can be transformed into meltingly soft, flavoursome delights! All you need is time and a few additional ingredients and the magic of slow cooking will do the rest.
To get the most from any cut of meat it must be ‘fit for purpose’ or cooked appropriately. Lean, fine-grained cuts respond well to fast, high-temperature cooking, while tougher cuts with more connective tissue need long, slow cooking to make them tender.
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 and Tomato and Rocket Risotto 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.
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 (1/16in) 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).