6
FISH:
• Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
LIQUID:
•
It might appear that slow cooker recipes only have a small quantity of liquid in them but the slow cooking process
differs from other cooking methods in that the added liquid in the recipe will almost double during the cooking time. If
you are adapting a recipe for your slow cooker from a conventional recipe, please reduce the amount of liquid before
cooking.
RECIPES
Simple pot roast beef
Serves 2
•
800g–1 kg piece of beef brisket
•
1 small onion, quartered
•
1 medium leek, cut into rounds
•
1 medium carrot, cut in half lengthways then into 4 cm chunks
•
200ml beef stock
•
1 bay leaf
•
2 sprigs of thyme
•
Salt and pepper
1. Add the vegetables to the removable cooking bowl and push these to the sides of the bowl. Place the beef in the
middle.
2. Pour over the beef stock. Add the bay leaf, thyme and a touch of salt and pepper.
3. Cover and cook on Low for 6–7 hours or High for 5–6 hours, until the meat is tender and the vegetables are cooked
through. After cooking remove the bay leaf.
4. The meat juices will make delicious gravy. If thicker gravy is preferred, mix a little cold water with some cornflour, pour
into the meat juices and stir well.
Serve the beef in thick slices with mashed potato and buttered Savoy cabbage.
Beef bourguignon
Serves 2
•
450g braising steak, cut into 3cm cubes
•
150ml beef stock
•
30g flour (approx.)
•
20ml red wine
•
1 tbsp vegetable oil
•
1 tbsp (heaped) tomato purée
•
2 rashers of bacon, diced
•
1½ sprigs fresh thyme, stemmed
•
1 small onion, sliced
•
1 bay leaf
•
2 cloves garlic, finely chopped
•
Salt and pepper
•
100g fresh mushrooms, sliced
•
Chopped parsley (optional)
•
8 shallots, peeled and left whole
1. Add the flour and some salt and pepper to a medium-sized bowl and mix well. Toss the beef cubes in the flour to coat
them.
2. Heat the vegetable oil in a frying pan and seal the beef until brown on all sides. You may need to do this in batches for
best results.
3. Add the beef to the removable cooking bowl and place into the heating base. Add the remaining ingredients.
4. Cover and cook on Low for 6–7 hours or High for 5–6 hours, or until the meat is tender. After cooking, remove the bay
leaf. Thicken with a little cornflour and water if required and season.
Add some chopped parsley before serving.
