The Slow Cooker Cookbook E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 120

Beschreibung

Slow cookers are the answer to all your kitchen problems – save money, time and energy with over 65 delicious recipes for affordable family food.Slow cookers are an invaluable kitchen gadget when it comes to saving money and time in a busy family schedule. Meals take longer to cook in a slow cooker than an oven, but cost significantly less per hour (just 8p, according to Moneysavingexpert.com). Using just a tenth of the energy of a conventional oven, they can make a big difference to your household energy bills when used regularly. Simply put all the ingredients in the slow cooker in the morning and come home to a tasty family meal at the end of the day.They have gone in and out of fashion over the years, having first appeared in the 1940s, but slow cookers are having a new surge in popularity due to the recent rises in household bills and food prices. Adding one of these energy-efficient appliances to your kitchen will transform the way you plan your weekly meals. They are great for batch cooking so you'll always have something delicious to eat at the end of a long day and will help to impart maximum flavour to basic ingredients through the slow cooking process, so are perfect for using with cheaper cuts of meat to save on the weekly budget. The Slow Cooker Cookbook has over 65 recipes to suit all your family's needs. From hearty soups, such as Italian Pasta and Bean Soup; light bites, such as Spinach and Ricotta Timbales; succulent meat dishes, such as Vietnamese Beef and Chicken and Lentil Curry; not forgetting irresistible vegetarian dishes, such as Winter Vegetable Tagine and Smoky Bean Hotpot. Slow cookers can be used day or night, and you don't even have to stay in to keep an eye on the pot while you produce deliciously flavourful food for all the family.

Leseprobe

THE SLOW

COOKER

COOKBOOK

THE SLOW

COOKER

COOKBOOK

Affordable and convenient meals for your family

Designer Paul Stradling

Editor Abi Waters

Editorial Director Julia Charles

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Indexer Vanessa Bird

Recipe Testing and Adaptation Not Just Food Ltd

First published in 2023 by

Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

Design and commissioned photographs © Ryland Peters & Small 2023.

Text © Ghillie Basan, Fiona Beckett, Maxine Clark, Ross Dobson, Ursula Ferrigno, Silvana Franco, Liz Franklin, Manisha Gambhir Harkins, Tonia George, Brian Glover, Rachael Anne Hill, Jennifer Joyce, Caroline Marson, Fiona Smith, Sonia Stevenson, Sunil Vijayakar, Fran Warde, Laura Washburn, and Ryland Peters & Small 2023.

Recipes in this book were previously published in Easy Slow Cooker in 2018.

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

ISBN: 978-1-78879-544-9

E-ISBN: 978-1-78879-547-0

10 9 8 7 6 5 4 3 2 1

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Printed in China

notes

• Both British (Metric) and American (Imperial plus US cup) measurements are included in these recipes for your convenience; however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified. A teaspoon is 5 ml and a tablespoon is 15 ml.

• Read your slow cooker manual before you begin and preheat the slow cooker if required according to the manufacturer’s instructions. Because slow cookers vary slightly from manufacturer to manufacturer, always check recipe timings with your model’s directions for a recipe using the same ingredients.

• Where a recipe is finished off under the grill/broiler, hold the dish with kitchen cloths to remove it from the machine.

contents

introduction: slow cooker know-how

soups, appetizers & light bites

meat dishes

poultry

fish & seafood

vegetarian dishes

index

credits

slow cooker know-how

Slow cookers are electrical appliances with a metal outer sleeve containing an element and a ceramic cooking pot, which sits on top of the element with a lid. (They are often referred to as Crock Pots as a generic name, as this is one of the most widely used brands in the USA.) They cook food at relatively low temperatures compared to other popular cooking methods and are very energy-efficient, using up to 80 per cent less energy than conventional ovens. Slow cookers are useful for busy lifestyles – with as little as 15–20 minutes’ preparation time, they can be set up to cook a meal ready for the evening and left on safely while you are out. Slow cookers are designed for moist-heat cooking where moisture in the food condenses on the lid and drops back into the pot, making it a great cooking method for soups and casseroles. In addition, the slow-cooking process can make cheaper cuts of meat tender by cooking them over low heat for several hours, a boon for any cook managing a household budget.

choosing which slow cooker to buy

You can buy around four different sizes of slow cooker, the total capacity and working capacity of which will be printed on the packaging. The working capacity means the maximum space for food.

• For two people, go for a mini cooker with a total capacity of 1.5 litres/quarts, of which the working capacity is 1 litres/quart.

• For four people, pick a cooker with a total capacity of 3–5 litres/quarts, giving you a working capacity of 2.5 litres/quarts.

• For six people, choose a 5-litre/-quart capacity cooker, with a working capacity of 4 litres/quarts.

• For six to eight people, look for a 6.5-litre/-quart capacity cooker, with a working capacity of 4.5 litres/quarts.

• For an average family, the four person capacity cooker should suit well. Only choose the very large model if you intend on making extra to freeze regularly or you have many mouths to feed. In all sizes, you will find round or oval cookers. The oval is most versatile and best for a baking dish, whole chicken or a joint of meat.

caring for a slow cooker

After cooking in your slow cooker, make sure it is completely cool before attempting to clean it. Unplug it from the mains and remove the ceramic pot (this will be removable in most makes of slow cooker). Wipe the base unit with a warm, damp cloth and dry with a kitchen cloth or paper towels. Be mindful of the fact that the cooker has an electrical plug and lead, which should be kept dry at all times.

Wash the ceramic pot and lid in warm soapy water, making sure to remove any pieces of food from the vent in the lid and around the edges. Soaking is an effective way to remove any cooked-on food, but do not leave the cooking pot immersed in the sink; just fill with warm soapy water and let soak until the cooked-on food comes away freely. (Some models feature dishwasher-safe pots, so check your manual.) Pack your slow cooker away only when it is completely cool, clean and thoroughly dry.

TIP

Your slow cooker is an invaluable way to use up leftovers. Odds and ends of vegetables can make a great base for a soup, or add a selection of pulses/legumes and leftover cooked meats for an economical meal.

getting started

It is exciting using a piece of kitchen equipment for the first time. Take your time and don’t rush into cooking anything until you have read the instruction manual thoroughly. It may take a little time to get used to using a slow cooker, as it can be quite different from other cooking methods. After unpacking your new slow cooker, make sure you wash the inner ceramic pot and the lid with warm soapy water. Dry thoroughly. Find a position in your kitchen where the slow cooker will be safe. Make sure the cable can be tucked away and the unit is out of the way of children as the housing may become hot.

When you are deciding what to cook in your slow cooker, choose a recipe that will fit within the capacity of your cooker. Before you start your recipe, make sure that any dishes, bowls or pans you are using fit inside the cooker first. Imagine making a meatloaf and finding the loaf pan does not fit in your slow cooker. If you intend to finish a dish under the grill/broiler, check the instruction manual first to see if you can put the cooking pot under a direct heat source.

How full should the pot be?

Liquids are the most important component when cooking in a slow cooker. There should always be liquid to start the cooking off with. Stews and casseroles generate liquid as they cook because of the water content of the food and the steaming that occurs during cooking time. This means that you could add only 100 ml/scant ½ cup of water, stock or wine and find you have as much as 400 ml/scant 2 cups at the end of the cooking time.

A joint of meat or chicken should not take up any more than three-quarters of the cooking pot, while a pan, baking dish or bowl should have about 2.5 cm/1 inch of space around it with the water coming roughly halfway up the side of the basin. When cooking soups, make sure that the liquid has a clearance of no less than 3 cm/1¼ inches from the top of the pot.

Do I need to preheat the slow cooker?

Refer to your manufacturer’s instruction manual, as some recommend a preheating time and others recommend switching the slow cooker to the desired setting only when it is filled with food.

Cooking times and heat settings

Timings and settings vary for the type of dish or cut of meat you are using, or how long you need your dish to cook for to fit in with your day: your slow cooker really can be used to suit your lifestyle and pace.

The LOW setting essentially suits smaller cuts of meat and dishes with ingredients that need gentle cooking. The low setting will eventually reach the same temperature as HIGH, but just take a much longer time to do so.

LOW is good for:

• Diced meats, chicken joints, chops and cutlets

• Soups

• Bain marie method of cooking

• Fish or vegetable casseroles and curries

The HIGH setting can be used in a variety of ways, e.g. cooking large pieces of meat or if you want your dish to be cooked in a shorter time. As a rule, it will take half the time to cook a stew or casserole on HIGH than on the LOW setting. When thickening stews or casseroles, increase the temperature from LOW to HIGH, add your cornflour/cornstarch, and cook for a further 20 minutes.

HIGH is good for:

• Whole joints of meat or whole birds

• Steamed dishes or cakes and anything with a rising agent, such as dumplings

• Pâtés and terrines

• Soups

Some machines have an AUTO setting, which means the cooker starts off on HIGH then automatically turns itself down to LOW after a set time – this is great for giving your cooking an initial boost.

A WARM setting will keep your food hot if your mealtime is delayed, although it is not an essential setting. Keeping the cooker on LOW would not overcook your food, even if left for an extra few hours. The exception to this rule is if a dish contains pasta or rice.

Adjusting timings

If you want to speed up or slow down casseroles based on diced meat or vegetables, so that the cooking fits around your schedule, adjust the heat settings and timings as below.

LOW

MEDIUM

HIGH

6–8 hours

4–6 hours

3–4 hours

8–10 hours

6–8 hours

5–6 hours

10–12 hours

8–10 hours

7–8 hours

TIP

Don’t be tempted to lift the lid of the slow cooker, as this breaks the seal created by the steam between the lid and the cooking pot. Each time the lid is lifted, you should add an extra 20 minutes to the total cooking time.

preparing food for the slow cooker

Good preparation of ingredients is key to using a slow cooker. Be well prepared and have everything ready the night before, if necessary.

Meat

Cheap cuts of meat are perfect for use in a slow cooker. For casseroles and stews, make sure the chunks of meat are cut to the same size. Forgotten cuts such as pig’s cheeks or pork shanks are great for this method of cooking. Browning the meat will add flavour and colour to the finished dish, but it is not imperative. For a healthier dish, or if you are short on time, just add the meat raw. Whole birds or joints need to be cooked only on HIGH, but any other cut can be used on a setting to suit when you require it. Remove skin and fat from meats otherwise you may have a build up of liquid fat in your finished dishes.

Vegetables

Cut all vegetables the same size when preparing them for the slow cooker. Onions need softening in a little oil first, otherwise they tend to retain a bit of a bite, but other vegetables can go straight into the pot. Root vegetables can take longer to cook than the meat, so make sure these are cut smaller than the chunks of meat for even and consistent cooking.

Fish

Fish responds really well in a slow cooker when cooked on LOW. The gentle cooking of this setting means the fish stays intact. Poach large fillets of fish or cook chunks of fish in a sauce. As shellfish only require a little cooking, add these for a short time at the end of cooking. Turn the slow cooker onto HIGH and cook for the last 15–20 minutes of the cooking time for your dish.

Pasta

Pasta will become unpleasantly stodgy, absorbing too much liquid if added at the beginning of the cooking time. Either cook in boiling water and stir through the finished dish to warm through or add for the last 30–40 minutes of cooking time only.

Rice

Rice can quickly become overcooked in a slow cooker as the grains split apart, but with a little experience it can be very easy to prepare well. Easy-cook rice is the best choice as it has been pre-washed and partially cooked by the manufacturer, giving you a less starchy finish. Basmati and long-grain can work well, too. Add rice to dishes 25–30 minutes from end of cooking time. The only exception here is rice puddings.

TIP

Foods at the bottom of the cooking pot will cook faster so think about how you assemble your dish when adding it to the pot.

Pulses/Legumes

Dried pulses/legumes contain a toxin if not cooked properly, so it is important to follow the correct method when using these in your slow cooker. Soak overnight, then boil for at least 10 minutes before adding to the slow cooker. Exceptions to this rule are lentils and pearl barley, which can be added directly.

Cream and milk

Dishes such as rice pudding or baked/caramel custard will cook very well in your slow cooker, but whole milk or cream will be less likely to split or curdle than skimmed dairy products due to the fat content. Always use whole milk and whipping or double/heavy cream. If you are making a creamy soup, always stir the cream through 15 minutes before the end of cooking time, not before.

TIP

Think about substituting canned pulses/legumes for dried. Slow cooking is all about economy and convenience, so the quicker the preparation of your dish, the more time you have to spend doing other things.

getting the most from your slow cooker

Your slow cooker is a very versatile piece of kitchen equipment that you will want to keep on using again and again. Don’t just think about your slow cooker for making stews and casseroles. A slow cooker can also work like a conventional bain marie, so it can be used for making baked custards and sweet or savoury dishes. The generous capacity of most models also makes it ideal for making large batches of chutneys and preserves. What about using it to make a rich, flavoursome chicken stock for use in soups?

Adapting your own recipes for a slow cooker