Slow-cooker hints

Slow-cookers have come a long way and its time to get re-acquainted

Go Slow

Remember the brightly-coloured slow-cookers of the 1970s, where half of whatever was in them boiled dry no matter what temperature you put it on? And you couldn't fit larger cuts of meat in them, either.

Well, slow-cookers have come a long way since then, and as I love comfort food that is easy to prepare as well as nutritious, I figured it was time to learn more and get myself another.

I examined a wealth of cookers and finally made my choice: a Russell Hobbs Slow Cooker that had everything I wanted, such as good temperature control (plus auto cook), a reputable brand with a warranty, great oval shape to take long lamb shanks and bigger pot roasts, attractive looks and an easy-clean design. I was in slow-cooker heaven and it's been hard to separate from it since.

One of the advantages of slow cookers is that dinner (or lunch) is ready to eat the moment you arrive back at base. Pop the ingredients in the slow-cooker in the morning, turn it on and you can spend the rest of the day playing tourist, going for long walks or field testing chairs knowing that dinner is cooking.

Slow-cookers are perfect for soups and casseroles, luscious desserts as well as pasta dishes. I am experimenting at the moment with a slow-cooked lasagne and will keep you updated on that one.

SLOW-COOKER HINTS

I find it easier to clean my crock pot if I spray the insides with a non-stick cooking spray before I use it. It washes like a dream without having to soak it.
My daughter, who is in the US, told me that they have liners at the supermarket that fit inside slow-cookers, whether it is round or oval-shaped.
When you have eaten the meal, you simply throw it away for a clean crock pot.
Don't peek. The Russell Hobbs has a see-through lid so I am au fait with what is happening inside. Every time you lift the lid, you will need to add another 15 minutes to your cooking time.
Slow-cookers allow you to take advantage of less expensive cuts of meat. The slow cooking softens the meat fibres and makes the meat tender.

LAMB SHANKS WITH BEANS

2kg lamb shanks
Freshly ground salt and pepper
2 x 400g tins cannellini beans (or kidney, borlotti - your choice), drained well
1 x 400g tin Italian-style chopped tomatoes, undrained
375ml white wine
2 onions (chopped)
2 tsp dried oregano
2 cloves garlic, crushed

Trim the silver skin from the lamb shanks. In fact, I do this with all of my meats for casseroles because, even though slow cooking will tenderise meat, I like to give the process a help along.

Dust the shanks with the freshly ground salt and pepper and place them to one side.

Spray the inside of the slow-cooker with non-stick cooking spray and add the drained beans, tinned tomatoes, wine, chopped onion, oregano and garlic. Mix the ingredients (minus the lamb shanks) together with a wooden spoon.

Place the lamb shanks on top of the bean/tomato mixture.

Place the lid on the slow cooker and cook on "low" for about 10 hours.

Serve the dish in individual bowls with a vegetable mash or lots of crusty bread.

SLOW-COOKED PORK ROAST
Mention slow-cooked pork to my family, we immediately think Asian flavours. My entire family, especially my husband, love Slow-Cooked Pork Roast. Once you have the basic broth (with one unexpected ingredient) down pat, there is no end of the types of pork that you can cook in it.

I have used pork shoulder, baby back ribs, meaty pork spare ribs, pork loin, pork loin chops and (Steve's favourite) pork belly. Any fat from the pork settles on the top of the broth as it cooks and can be spooned off at the end of the cooking time.

All types of pork are delicious, especially served with deliciously slippery noodles to which you have added finely sliced chilli and spring onions.

Pork Roast Broth

2 cloves garlic, crushed
½ tsp grated ginger
3-4 spring onions cut into half
½ cup soy sauce
¼ cup maple syrup (you can substitute honey)
¼ cup hoi sin sauce (optional but desirable)
1 cup stock (beef, chicken or vegetable)
1 cup white wine

Spray the inside of your slow-cooker with a non-stick cooking spray. Combine all of the broth ingredients into the slow-cooker and stir well with a wooden spoon.

Place the pork into the slow cooker, cover the cooker with a lid and cook according to the cut of pork that you are using, as timings vary. A rule of thumb is eight to 10 hours on "low" for the pork roast-style meats such as loin, shoulder and pork belly. Pork chops and ribs take about four hours on "low".

» Every time you lift the lid, you will need to add another 15 minutes to your cooking time

Slow-cooker hints

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