More Slow Cooker Recipes. Katie Bishop
the outside to come about one-third of the way up the sides of the tin or dish. Cover with the lid and cook on high for about 2 hours or until firm to the touch. Remove the tin or dish from the slow cooker and leave to cool completely before unwrapping and turning out. Cut into slices and serve with hot toast.
Balsamic beetroot and orange salad
Balsamic beetroot and orange salad
PREPARATION TIME: 10 MINUTES
COOKING TIME: 4–5 HOURS
SERVES 4
VEGETARIAN
This classic combination of flavours is always a winner in our house.
4 raw beetroots, scrubbed
1 garlic clove, peeled and crushed
3 oranges
50ml (1¾fl oz) balsamic vinegar
50ml (1¾fl oz) extra virgin olive oil
A small handful of fresh mint leaves
1 tbsp finely diced shallot
150g (5oz) mixed salad leaves, such as lamb’s lettuce or baby leaves
200g (7oz) soft goat’s cheese, crumbled
50g (2oz) walnut pieces
Trim the roots and green leafy tops from the beetroot, cut them into chunky wedges and place into the slow cooker dish together with the garlic, finely grated zest and juice from one of the oranges, the vinegar and half the olive oil. Cover with the lid and cook on low for 4–5 hours or until tender. Leave to cool completely in the slow cooker.
Using a serrated knife, cut the top and bottom from the remaining oranges. Place them on a board and slice off the peel in downward strips, being careful to remove the pith as well. Then hold one orange in your hand over a small bowl and cut each segment of orange away by cutting between the membranes. Allow the segments and any juice to collect in the bowl.
Finely shred half of the mint leaves. Add the remaining olive oil, chopped mint, shallot and salt and pepper to the orange segments and set aside.
Place the salad leaves on a large platter. Using a slotted spoon, remove the beetroot from its cooking liquid and scatter over the salad. Drizzle over the orange segments and dressing, then scatter with the remaining mint, the goat’s cheese and walnuts to serve.
COOKING CONVENTIONALLY?
Wrap the prepared beetroot in foil and cook in an oven preheated to 180°C (350°F), Gas mark 4, for 2–3 hours or until tender.
PREPARATION TIME: 5 MINUTES
COOKING TIME: 3 HOURS
SERVES 4 AS A MAIN SALAD
VEGETARIAN
This simple, rustic salad is packed with flavour and is utterly moreish. It’s great on its own with crusty bread or equally at home as an accompaniment to meat, especially lamb.
4–6 tbsp olive oil
1 garlic clove, peeled
250g (9oz) Umbrian or brown lentils, rinsed and drained
1 celery stick, trimmed and finely diced
2 fresh thyme sprigs, leaves only
1 bay leaf, broken
A large pinch of dried basil
1 litre (1¼) pints) vegetable stock
Extra virgin olive oil, to taste
Sea salt and freshly ground black pepper
15g (½oz) fresh flat-leaf parsley, roughly chopped
Lemon wedges, to serve
Cover the base of the slow cooker dish with the olive oil. Using your thumb, press the garlic firmly to bruise it and add it to the slow cooker dish. Add the lentils, celery and herbs and mix well to coat in the oil.
Pour the stock over the lentils. Cover with the lid and cook on high for 3 hours or until the lentils are tender.
Remove from the heat and leave to cool completely. The mixture will be quite liquid. Season to taste with extra virgin olive oil and salt and pepper. Mix in the parsley before serving with lemon wedges.
PREPARATION TIME: 10 MINUTES
COOKING TIME: 1½–2 HOURS
SERVES 4
VEGETARIAN
Peppers and slow cooking go hand in hand – the long, gentle process brings out the best in the taste of the peppers. This is a great recipe for a mid-week supper or as a starter when entertaining.
4 red peppers
2 garlic cloves, peeled and finely sliced
6 tbsp couscous
3 tbsp boiling water
4 tbsp finely chopped fresh herbs, such as basil, flat-leaf parsley or mint
3 tbsp olive oil, plus extra for drizzling
2 tomatoes, diced
1 tsp harissa paste
Sea salt and freshly ground black pepper
Using a sharp knife, halve the peppers, attempting to cut along the centre of the stalk so that each half has a piece of stalk attached to it. Carefully remove the seeds, leaving the stalks intact,