Slow Cooker

how it works As food cooks in a slow cooker, it creates a vacuum seal between the lid and the crock, trapping in steam. Liquid from the steam slowly drips back into the crock, continuously basting the food inside. This is why slow-cooked food comes out so juicy and tender. ➜ In order to slow cook properly, the lid needs to stay sealed while cooking. That means no lifting to lid and peeking. If you peek, it will take a lot longer to cook. size matters Slow cookers come in a range of shapes and sizes. We tested the recipes in this book using either a 5-quart or 6-quart slow cooker. If your cooker is larger or smaller, you will have to increase or decrease the quantity of food and liquid you put in…

turkey with cherries & star anise prep + cook time 7 hours serves 4 1 tablespoon peanut oil2 turkey drumsticks (3½ pounds)2 cans (14½ ounces each) pitted whole red tart cherries in water1 medium red onion, sliced thinly1 small red bell pepper, sliced thinly1 small yellow bell pepper, sliced thinly1 small green bell pepper, sliced thinly4 star anise4 cloves garlic, crushed1 tablespoon finely grated fresh ginger1 medium serrano chili pepper, chopped finely⅓ cup soy sauce¼ cup rice wine vinegar2 tablespoons light brown sugar 1. Remove and discard the skin from turkey drumsticks. 2. Heat oil in a large frying pan over medium heat; cook turkey, in batches, turning, for 15 minutes, until well browned. Place in a 5-quart slow cooker. 3. Drain cherries over a medium bowl; reserve 1 cup juice. 4. Top chicken with onion,…

coconut curry beef prep + cook time 10 hours 45 minutes serves 4 2 pounds beef stew meat2 tablespoons thai yellow curry paste1⅔ cups coconut milk2 cups beef broth4 teaspoons finely grated fresh ginger3 cloves garlic, crushed2 medium yellow onions, cut into thin wedges2 fresh kaffir lime leaves or 2 strips fresh lime peel8 fresh curry leaves (see tip on page 67)2 tablespoons fish sauce2 tablespoons light brown sugar4½ ounces snow peas2 tablespoons finely chopped toasted peanuts¼ cup firmly packed fresh thai basil leaves1 medium serrano chili pepper, sliced thinly 1. Place beef, paste and coconut milk in a 5-quart slow cooker; stir until the paste dissolves. 2. Add broth, ginger, garlic, onions, lime leaves or lime peel, curry leaves, fish sauce and sugar to cooker. Cook, covered, on high, about 2 hours. Reduce…

smoky sticky pork ribs with cheesy coleslaw prep + cook time 4 hours 15 minutes serves 4 4 pounds pork spareribs3 cloves garlic, crushed1 cup barbecue sauce¼ cup lemon juice¼ cup firmly packed brown sugar2 teaspoons sweet smoked paprika1 teaspoon Tabasco sauce CHEESY COLESLAW ¾ cup mayonnaise¼ cup cider vinegar2 tablespoons coarsely chopped fresh chives¼ small green cabbage, shredded finely¼ small red cabbage, shredded finely1 large carrot, grated coarsely½ small red onion, sliced thinly1 cup coarsely grated sharp cheddar cheese 1. Cut pork into pieces that will fit into a 5-quart slow cooker. 2. Combine the garlic, barbecue sauce, lemon juice, brown sugar, paprika and Tabasco sauce in a large shallow dish; add pork, turn to coat in marinade. Transfer pork and marinade to cooker. Cook, covered, on high, for 3 hours 30 minutes. Turn ribs…

eggplant parmigiana prep + cook time 6 hours 45 minutes serves 4 ⅔ cup olive oil1 medium yellow onion, chopped finely2 cloves garlic, crushed1 can (14½ ounces) diced tomatoes1 cup bottled passata¼ teaspoon crushed red pepper flakes2 medium eggplants, sliced thickly¼ cup all-purpose flour⅔ cup loosely packed fresh basil leaves, plus extra, to serve12½ ounces fresh mini mozzarella balls or bocconcini⅔ cup finely grated Parmesan cheese½ teaspoon sweet paprika 1. Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook onion, stirring, for 5 minutes or until onion softens. Add garlic; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes, passata and pepper flakes. Transfer to a bowl. 2. Toss eggplant in flour to coat, dust off excess. Heat remaining oil over medium heat in the same…

mixed berry pudding prep + cook time 3 hours serves 6 6 tablespoons butter¾ cup milk1 teaspoon vanilla extract½ cup sugar1⅔ cups self-rising flour, sifted1 egg, beaten lightly1 pound frozen mixed berries½ cup raspberry jam2 cups boiling water 1. Grease a 5-quart slow cooker. 2. Heat butter and milk in a medium saucepan over low heat until butter is melted. Remove from heat; cool 5 minutes. Stir in extract and sugar, then sifted flour and egg. 3. Sprinkle berries over base of cooker; drop tablespoons of jam over berries. Spread pudding mixture over berry mixture. Gently pour water over the pudding mixture. Cook, covered, on high, for 2½ hours or until the center of pudding feels firm. 4. Remove insert from cooker. Let stand 10 minutes before serving warm. try this! Dust with a little confectioners’ sugar and…