Delicious Slow Cooker recipes to snuggle up with
Slow cookers allow you to adopt the hands-off cooking approach whilst still creating meals which are full of flavour and delicious to eat. If you’re ever short on time in the morning, slow cookers mean you can prep everything the night before, cover and store in the fridge before switching on in the morning. Slow cookers are great for using cheaper cuts of meat like brisket and shoulder, you can also use less meat as slow cooking extracts a meaty flavour that permeates the whole dish. Bulk up with vegetables instead for a cheaper and healthier option. Try these tasty options out if you’re new to slow cooking.
Turkish Lamb Pilau
You will need: 1 tbsp olive oil, 1 large onion (halved and sliced), 2 cinnamon sticks, 500g lean lamb neck fillet (cubed), 250g basmati rice, 1 lamb or vegetable stock cube, 12 dried apricots and fresh mint leaves. Dry-fry the pine nuts or almonds in a large pan until lightly toasted, then tip onto a plate. Add the oil to the pan, then fry the onion and cinnamon together until starting to turn golden. Turn up the heat, stir in the lamb, fry until the meat changes colour, then tip in the rice and cook for 1 min, stirring all the time. Pour in 500ml boiling water, crumble in the stock cube, add the apricots, then season to taste. Turn the heat down, cover and simmer for 12 mins until the rice is tender and the stock has been absorbed. Toss in the pine nuts and mint and serve.
Paprika Seafood Bowl
You will need: 1 tbsp olive oil, 2 onions (halved and sliced), 2 celery stalks, bunch flat leaf parsley, 2-3 tsp paprika, 200g roasted red pepper, 400g chopped tomatoes with garlic, 400g white fish fillet cut into chunks and a few fresh mussels. Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced. Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.
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