text:
DEDICATION

Dedicated to my family,

and to all those who love the

time-honoured art of

slow cooking
ACKNOWLEDGMENTS

I would especially like to thank my wonderful publishers, ABC Books. They have allowed me to live and breathe my life's dream — to have a reason to cook and experiment with food and write recipes each day. No lifestyle could suit me better.

Special thanks must go to my lovely publisher, Katie Stackhouse, and also to publicist Matthew Howard. I would also like to thank Pauline O'Carolan and Brendon Redmond.

Thanks to Lachlan McLaine for his diligent final editing of this, my new slow cooker book.

I am sincerely appreciative of the ongoing support and encouragement of Chris Wisbey, ABC radio presenter and compere of the fun-filled 'Jams and Preserves' talkback show in Tasmania.

I am very thankful to Chris Crerar, photographer extraordinaire, who always goes the proverbial extra mile to obtain the best results. Similarly Charlotte Bell who did such an amazing job with the food styling for this book. And of course to my daughter Stephanie Wood, faithful and talented assistant — for all her hard work during the photo shoot.

And my family, of course — thank you for the never-ending discussions about food, all of them play their part and as always provide invaluable input.

And finally to my husband Robert, for his patience with my lifelong devotion to cooking. Special thanks also for his tenacity when faced with the never-ending piles of washing up that the experimentation with recipes for this book necessitated.
CONTENTS

  1. Dedication
  2. Acknowledgments
  3. Contents
  4. Introduction
  5. General Advice and Tips
  6. The Food Group Factors
  7. Soups
    1. Bouillabaisse with Sesame Straws
    2. Chicken Noodle Soup with Garlic and Herb Bread
    3. Smoky Corn Chowder with Spelt and Wholemeal Bread
    4. Beef and Barley Soup with Pancetta Crumb
    5. Beetroot, Beef and Bacon Soup with Cream Cheese Dumplings
    6. Mexican Chorizo and Bean Soup with Pork and Veal Meatballs
    7. Curried Cream of Pumpkin and Sweet Potato Soup with Homemade Spelt and Sesame Rolls
    8. Cream of Mushroom, Bacon and Tomato Soup
    9. Avgolemono with Gremolata
    10. Lamb and Chickpea Soup with Coriander Coconut Cream
    11. Kasoundi
    12. Curried Pea Soup with Welsh Rarebit
    13. Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toast
    14. French Onion Soup with Gruyere Toast
  8. Vegetarian
    1. Five Cheese Pumpkin and Red Pepper Cannelloni
    2. Spiced Pumpkin with Kale Chips
    3. Smashed New Potatoes with Capers
    4. Eggplant Curry with Coriander Raita
    5. Asparagus, Leek and Pea Purée
    6. Creamy Carrot and Lentil Purée
    7. Maple and Balsamic Glazed Beetroot with Mint Aioli
    8. Indian Potato and Baby Eggplant Curry
    9. Roasted Root Vegetables with Tahini Yoghurt
    10. Middle Eastern Lentil and Vegetable Stew with Coriander and Cashew Pesto
    11. Mexican Rice
    12. Creamy Coconut Rice with Saffron and Chilli
    13. Quinoa with Garden Herbs
    14. Cauliflower Rice
    15. Thai-style Pumpkin and Pepper Stew with Tomato and Coriander Salsa
    16. Pumpkin, Parsnip and Coriander Purée
  9. Seafood
    1. Herbed Salmon Loaf with Warm Tomato Salsa
    2. Steamed Fish Buns with Red Pepper and Garden Herb Salsa
    3. Red Pepper and Garden Herb Salsa
    4. Whole Trout with Coriander and Capers
    5. Monkfish with Citrus and Lemongrass
    6. Portuguese Fisherman's Stew with Coriander Dumplings and Herbed Tomato Bread
    7. Salmon Fillets with Prawns and Lemon Dijon Sauce
  10. Poultry
    1. Thai Green Chicken Curry
    2. Saucy Chicken Wings
    3. Spicy Sour Cream Dip
    4. Peach Chutney
    5. Barbecue Chicken with Glazed Pumpkin
    6. Tarragon Chicken with Sourdough Cauliflower Sauce
    7. Spiced Whole Quail with Coconut Potatoes
    8. Paprika Chicken with Chorizo and Potato Braise
    9. Mustard Chicken with Lemon and Broccoli
    10. Chicken with Orange and Honey Sweet Potato
    11. Portuguese Chicken with Chickpeas and Sweet Potato Puffs
    12. Honey Chilli Chicken Drumsticks
    13. Stuffed Pickled Peppers
    14. Tandoori Chicken
    15. Ballotine of Chicken with Sweet Potato and Sage Purée
    16. Chicken Mole with Coriander Labne
    17. Labne (Yoghurt Cheese)
    18. Lemon Chicken with Pancetta and Camembert
  11. Pork
    1. Chorizo and Ham Two Potato Bake
    2. Cider-braised Pickled Pork with Apricot Mustard Glaze
    3. Italian Pulled Pork Sliders
    4. Coleslaw
    5. Sweet, Salty, Sticky Pork Ribs
    6. Pork Shoulder with Red Cabbage and Fennel Braise
    7. Chinese Spiced Pork with Chilli and Ginger
    8. Stuffed Loin of Pork with Redcurrant and Chilli Glaze
    9. Mojo Pork with Red Wine and Orange Reduction
    10. Asian Five-spice Pork Belly
    11. Asian-style Steamed Buns
    12. Sumac Pork with Citrus Sauce
    13. Cabbage with Mushrooms and Bacon
    14. Stuffed Mushrooms
    15. Parsnip and Bacon Braise with Chermoula
    16. Slow cooker Savoury Rice
  12. Lamb and Goat
    1. Roasted Lamb with Parsnip Purée and Basil Pesto
    2. Greek-style Roasted Lamb with Raisin and Redcurrant Sauce
    3. Middle Eastern Lamb and Spinach Rolls with Herbed Couscous
    4. Braised Lamb with Quince
    5. Spiced Lamb Filled Pide Pockets with Harissa
    6. Lamb Vindaloo with Mint Raita
    7. Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade
    8. Pulled Lamb
    9. Spiced Lamb with Apricots and Feta
    10. Herbed Goat with Fennel and Preserved Lemon
    11. Braised Goat Shanks with Mint and Cucumber Relish
    12. Shoulder of Goat with Kasoundi
  13. Beef
    1. Hearty Beef Pot Roast with Vegetable Braise
    2. Cabbage Rolls with Spiced Tomato Glaze
    3. Flemish Beef with Bacon and Spinach Swirls
    4. Stifado (Greek Beef Stew)
    5. Sticky Beef Ribs
    6. Meat-lovers' Meatball Hotpot with Barbecue Sauce
    7. Mexican Beef Tortillas with Guacamole
    8. Homemade Tortillas
    9. Beef Rendang and Creamy Coconut Rice with Saffron and Chilli
    10. Italian Layered Meatloaf with Cherry Tomato and Basil Sauce
    11. Hungarian Beef Stew with Herbed Caraway Dumplings
    12. Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi
  14. Desserts
    1. Honey Caramel Pears with Lemon Ice Cream
    2. Blueberry and Apple Syrup Dumplings
    3. Rum and Raisin Puddings
    4. Ganache
    5. Creamy Coconut Rice with Dried Fruits and Ginger
    6. Slow-cooked Whole Quinces with Crystallised Ginger
    7. Apple and Quince with Citrus Sponge
    8. Banana Puddings with Lemon Cream
    9. Lemon Curd (Lemon Butter)
    10. Sultana Pudding with Maple Caramel Sauce
    11. Baked Lemon Ricotta and Ginger Cheesecakes
    12. Pear Pudding with Lime Glaze
    13. Apricot Pudding with Walnut Crumb
    14. Figs in Red Wine with Lime Mascarpone
    15. White Chocolate Cheesecakes with Mixed Berry Sauce
    16. Coconut Rice Custard
    17. Steamed Rhubarb Pudding with Rhubarb Compote
    18. Ripe Cherry and Chocolate Self-saucing Pudding
    19. Coconut Cream Ice Cream
    20. Sticky Date Caramapples with Vanilla Ice Cream
  15. Index
  16. About the Author
  17. Copyright

# Guide

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INTRODUCTION

It's no secret that I love slow cookers and slow cooking in general. I've gathered quite a collection — eighteen slow cookers now grace the shelves in my laundry. They stand there at the ready, in every shape and size, for the slow cooking classes we conduct here in the cooking school.

With winter coming on and delectable wintry produce at my fingertips, the time seemed right for some new and exciting recipes. It was high time to put the cookers through their paces once more.

Of course this is not to discount the value of slow cookers in summer. I use mine almost as much as during the warmer months. Lighter summery meals can be prepared, without the need to turn on the oven that inevitably adds to the heat. Several recipes in this book are ideal for just these situations.

I think the appeal of the slow cooker is multifaceted. There are the well-documented benefits of being able to make the best of economical cuts of meat, made delicious through hours of long, slow braising or roasting. Then there's the convenience of having most, if not all, of your meal preparation done early in the day. All the mess is tidied away and all you need to do is wait for dinner to cook, or lunch for that matter, or even tomorrow's breakfast.

I like the fact that so many exciting flavours can be coaxed from the depths of the cooking pot — from curries to braises, roasts and incredibly delicious desserts.

And so with all these thoughts rattling around in my head, I set to work. Before long the house was full of the aroma of slow cookers on the simmer — all those mouth-watering combinations that make slow-cooked food so delightful.

Two days each week were set aside and dedicated to the task. The timeline was short; so 14 dishes were trialled per session. I was hoping for eight to be successful every time, hopefully more on a good day. And so the weeks passed by most pleasantly.

There were a couple of challenges — washing up primarily. I am not known for tidiness in my preparation, and, predictably, ingredients trailed from the kitchen to the laundry (my overflow slow cooker central station). My husband, Robert, generally came to the rescue and helped with cleaning up, along with the very handy dishwasher.

The evening dinner sessions on those days were fine and fun affairs, where 14 cookers were brought to the table, lined up with the experimental dishes. I will admit it was a bit daunting for the taste-testers.

Actually, this presented another of the challenges — finding willing tasters. Not many people like to brave it out to sample unknown slow-cooked dishes in the middle of winter here in the Derwent Valley in Tasmania, where overnight temperatures frequently plummet to below freezing. It's vastly preferable to stay inside by the warmth of your own fireplace.

Our children helped out with advice and suggestions. Phone calls, chats around the fire, and their taste-tests have all helped immensely in bringing this book together.

Others, like our friend of decades, David, faithfully came twice each week, and other acquaintances and neighbours played their part. It was all good fun (until the washing of the cookers after the meal, of course).

Mind you, this is where slow cookers come into their own — I poured a cupful of boiling water into each still-warm cooker, put the lid on and left them overnight. No power was needed, and next morning it was a simple thing to wash them. From my perspective anyway, as Robert mostly saw to this while I typed up the recipes for the dishes that were successfully made the previous day.

Eventually, the book came together. The recipes are all new, all my own and all well and truly tested. It was a delight to prepare and it has increased my respect for slow cookers immensely.

I have specified the size of the cooker to use for each recipe. However, should you choose to make a larger or smaller amount, quantities can be adjusted accordingly (see information, in General Advice and Tips).

I really hope you enjoy these new dishes. Some are simply one step, others may have an extra small step at the end — in these cases, it is certainly worth the few minutes it takes to lift the dish to another level.

Many accompaniments have been provided to complement the flavours of particular dishes — these can be mixed and matched to different recipes however you please.

Finally, all I can advise is to enjoy your slow cooker and make the most of what it can do. Be bold with flavour combinations and go beyond traditional boundaries — you will be amazed at what can be achieved. I hope the recipes in this book set you steadily along that path.
GENERAL ADVICE AND TIPS

The recipes in this book have been prepared in a range of slow cookers, from the useful 1 litre through to 6.5 litre-capacity cooker.

Each recipe specifies the size of the slow cooker that will give optimum results for that amount of ingredients.

However, if a larger quantity is desired, then the ingredient amounts can be increased correspondingly to give a larger yield.

Conversely, if a smaller amount is required, then the amount can be proportionately reduced.

In either case there are some simple principles that should be followed.

•  The cooker should be filled to half or two-thirds capacity.

•  The cooker should not be filled to more than 5cm from the top.

•  When increasing ingredients for a larger cooker, the amount of liquid should not be similarly calculated. No more than 500ml should be necessary.

•  When multiplying out ingredients to make a larger quantity than specified, do not increase the salt content, this can always be added later if needed.

•  In reducing quantities for smaller cookers, when making a braise style dish, the amount of liquid needed will be approximately ½ cup for a 1 litre cooker to 1 cup for a 3.5 litre cooker.

Is Slow Cooking Safe?

Yes, slow cookers cook foods at a lower temperature for an extended period of time, but the temperatures reach a level far above the recommended minimum for food safety levels.

The multi-directional heat combined with the steam created in the tightly sealed container destroys any bacteria.

Some simple safety precautions will ensure that slow-cooked food, and slow cooking in general, is safe.

•  If the power goes off when you are not at home, you will unfortunately need to discard the food because the temperature may have dropped to unsafe levels, causing the food to spoil.

•  Also, if purchasing a slow cooker or crockpot second hand, be sure to have it checked by an electrician to ensure its safety and efficiency.

•  Always defrost foods before adding them to the slow cooker. And certainly don't use the slow cooker to defrost foods.

•  If you wish to prepare foods the night before, and set on to cook the next morning, it is best **not** to put the prepared ingredients into the cooker insert and then refrigerate it overnight. This is because the chilled insert takes longer to come up to the required temperature in the cooker. Instead, store the ingredients in containers in the fridge (store meat and vegetables separately). It only takes a few moments to combine them in the cooker the next day.

•  Make sure also to wipe away any food on the rim of the cooker insert after putting ingredients in the cooker, so that a good seal forms with the lid during cooking.

•  When cooking foods in the cooker at altitudes over 1067m above sea level, you will need to extend the recommended cooking time by up to 50 per cent.

•  Food should not be reheated in the slow cooker.

•  It is best not to leave leftovers in the cooker insert as they take a long time to cool down, meaning that bacteria could potentially grow in the food during this time.

Instead, transfer them soon after cooking to containers and store in the fridge or freezer.

Settings

You will find that many slow cookers have two or more temperature control settings. These can vary from one cooker to the next, so it is very important to always read the manufacturer's instructions carefully.

If a cooker has a 'Keep Warm' setting, it means that after the food is cooked it will hold the food at a safe temperature until serving time. This is the type of cooker I vastly prefer, as it is convenient when friends or family members arrive later than expected. The dish can be held at the 'Keep Warm' setting without the food deteriorating in any way.

Size Does Matter

When purchasing a slow cooker, it's important to consider the size that will suit your family's needs. Think about what you will be using the cooker for. Do you have a small family? Will you be using it for entertaining? Is one cooker enough?

I would argue that at least two slow cookers are needed (and maybe even more). I love my small 1 litre cookers now that our household consists of only two people. They are also invaluable for making purées and side dishes. But one of the most useful slow cookers I own is actually three slow cookers in one station: it has a 4.5 litre-capacity insert in the centre, with 1 litre-capacity inserts on either side.

Also consider whether or not you will need your cooker to fit a cake tin, pudding basin or several small dariole moulds.

Likewise - Shape Also Matters

For example, a round cooker — ideal for soups, stews and braises — is not a good shape to fit a leg of lamb or a large rolled roast. An oval-shaped cooker may suit your family better, or you may want one of each.

Times and Temperatures

As a general rule, the Low setting is approximately 94°C and the High is approximately 149°C.

One hour on High is more or less equivalent to two hours on Low. However, there are many variables within any recipe so always allow ample time.

Become familiar with your slow cooker, as they do vary from brand to brand. Some of mine cook very slowly, as they should. Unfortunately, one or two slow cookers that I own are no better than glorified electric saucepans, racing way too fast to their temperature setting. After that, they still cook too rapidly to be classed as true slow cookers. This can lead to food sticking and overcooking. My advice would be to always buy a reputable brand. It certainly doesn't have to be the most expensive — reputable but reasonably priced should be the rule of thumb here.

Converting Your Own Recipes for Slow Cooking

The following chart provides conversion guide from a conventional recipe cooking times to slow cooker cooking times. Always allow plenty of time.

CONVENTIONAL RECIPE| SLOW COOKER LOW| SLOW COOKER HIGH
---|---|---
15–30 minutes| 4–7 hours| 1½–2½ hours
35–50 minutes| 6–9 hours| 3–4 hours
50 minutes–3 hours| 8–12 hours| 4–6 hours

Further Food Preparation Advice

•  Slow cookers generally don't like fat, so it is best to trim visible fat from meat before adding to the cooker. Any exception to this rule will be specified in individual recipes.

•  Usually it is not necessary to stir during cooking time, so don't be tempted to lift the lid unless it is to add dumplings or other toppings, soft or thawed frozen vegetables, or dairy in the later stages of cooking. Each time the lid is lifted, an extra 20–30 minutes must be added to the cooking time. This is because the steam that results from slow cooking creates a seal with the lid, and when the lid is lifted this seal is broken and needs to form again. Heat is also lost each time.

•  When lifting the lid from your cooker, lift straight up and across away from the cooker so that the moisture on the lid doesn't fall back into the food.

•  If the dish is not cooked, replace the lid, set the cooker to High and cook in 30-minute increments.

•  Don't place the hot slow cooker insert on a cold surface, or a very cold cooker insert into a hot unit.

•  Don't pour cold water into a hot insert, or hot water into a very cold insert.

Liquid Content

Use about half the recommended amount of liquid that you would in a conventional recipe, unless otherwise stated.

When Dishes Need Thickening

If, towards the end of cooking time, you find that the dish has too much liquid for your liking, you can try turning the cooker to High setting for the last hour. This has some — but I have found limited — success.

Alternatively, you can take out most of the excess liquid with a soup ladle and put it into a small saucepan. Following this, cook it over high heat on the stovetop until it reduces right down, and then return it to the slow cooker. It only takes a few minutes and needs little attention. In this way, the flavours are retained and intensified.

Removing Surface Fat from Dishes

At times, fat will rise to the top of a meat or chicken dish by the end of cooking. I find that if the dish is thickened with a little cornflour paste, as specified in individual recipes, the fat will separate to the top. It is then easier to pour or skim off with a spoon or ladle.

When only a little remains, this can be absorbed by placing a slice of bread, some paper towel or even plain brown paper on top to soak up the fat.

For Optimum Flavour

It is sometimes claimed that long slow cooking can diminish some of the flavours of the food. I have very rarely found this to be the case, but should you ever need to boost the intensity of flavours in your dish, the following is my 'tool kit' of simple products that will do the trick. Add just a little at a time until the dish suits your palate.

•  soy sauce

•  Worcestershire sauce

•  sweet chilli sauce

•  chutney or relish

•  tomato sauce

•  quince and/or redcurrant jelly

•  apricot jam

•  maple syrup

•  molasses

•  good quality stock powders

•  medium-dry sherry or apera and dry red and white wine

•  fresh herbs (grow your own if you can)

•  a range of spices and dried herbs

Keep in mind that it is very important to taste the food before serving (as with any form of cooking), so that seasonings can be adjusted if necessary.

Sometimes it is claimed that slow-cooked dishes develop a tiny hint of bitterness. Parsnip is the perfect counterbalance to this, adding an earthy sweetness that remedies the situation. That is why a little parsnip is added to some of the recipes in this book.
THE FOOD GROUP FACTORS

Vegetables

In the slow cooker, some vegetables tend to take longer to cook than meat.

Root vegetables, such as carrots, parsnips, pumpkin, swedes and turnips, generally should not be cut into pieces larger than 2cm. Place them in the base of the cooker, where they will cook faster in the hot liquid.

I have found that onions release a great deal of liquid, so don't be tempted to include any more than is specified in each recipe.

Soft vegetables, such as tomatoes and zucchini, should be added in the last hour of cooking, unless you actually want them to break down.

Frozen vegetables should be thawed, and generally are added during the last half-hour of cooking.

Dried beans should be soaked overnight, and some beans, such as red kidney beans, need to be cooked in boiling water for 15 minutes and drained before adding to the cooker. Certain varieties of dried beans can be poisonous if not cooked first. If you are unsure about the type of beans you are using, it is best to cook them in this way before using in a slow-cooker recipe. Nowadays I almost always use drained canned chickpeas or beans, and add them during the last hour to half-hour of cooking time.

Herbs and Spices

During slow cooking, herbs and spices may diminish in flavour. This particularly applies to dried herbs, so it is better to use fresh. I often use a combination of both. If you think the dish could do with a little more when tasting at the end of cooking time, just add extra fresh herbs at this point.

Be careful with adding cayenne pepper and Tabasco sauce as they can become bitter over a long period of cooking. Add them towards the end.

Dairy Products

Dairy products do not handle long periods of slow cooking particularly well. Generally, they should be added during the last hour to half-hour of cooking.

Cheese or white sauces reputedly break down, though I have not found this to be a real issue if a combination of cornflour and eggs is added to the sauce mixture.

Meats

More economical cuts of meat, such as casserole steaks, are a good choice for the slow cooker, as they break down to become very tender indeed.

Some people brown meat before adding it to the cooker. Generally speaking, this is not necessary (I certainly don't bother), not even for roasts — it will just take extra time and effort and means more cleaning up.

Exceptions to this would be all kinds of minced meat, unless making a meat loaf or meatballs. It only takes a few minutes to brown — the clumps need to be broken up anyway — and the colour of the finished dish is better.

Meat should be completely thawed before placing in the cooker. This is because foods should reach 60°C as soon as possible, and the inclusion of frozen meat could hamper this process.

Seafood

When seafood is cooked in the slow cooker, it retains its shape and delicate flavour. Generally seafood is cooked for no more than three hours. Use the seafood recipes in this book as a guide.

Poultry

Chicken should be cooked on High for at least the first 30 minutes of cooking time if planning on cooking primarily on Low.

Desserts

Desserts perform particularly well in the slow cooker. Any dish that contains self-raising flour should be cooked on High.

Extra Notes

•  For recipes in this book, 250ml cup, 20ml tablespoon and 5ml teaspoon measures should be used.

•  You will note that in some recipes in this book, measurements are given by metric measure, in others by cup and spoon measure. This is quite intentional in terms of my fine tuning of each recipe for optimum results.

•  Oven temperatures are for a fan-forced oven. If you are using a conventional oven, add an extra 10–20 degrees to the temperature.

•  A small wire rack that fits into the base of your slow cooker is a very good investment. In some, but not all, circumstances, metal egg rings or upturned saucers will suffice.

•  When using loaf tins, pudding basins, dariole moulds and similar, be sure that their surfaces do not touch the sides of the slow cooker insert. It is important to leave a little space.
Soups

There are few things more delicious to come home to than a bowl of piping hot soup, especially in winter time. The great advantage is that all manner of fresh ingredients can be combined to make soups nutritious and endlessly interesting.

Make the most of seasonal vegetables, and incorporate pulses such as split peas and lentils. Keep in mind the precautionary measures necessary for dried beans.

Slow-cooked soups develop a wonderful texture, as diced root vegetables keep their shape. If you prefer a smoother and creamier soup, the tenderness of the slow-cooked vegetables makes them perfect to purée.

Whether a soup has meat, poultry, seafood or vegetables as its base, there is always something to please any palate.
Bouillabaisse with Sesame Straws

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 6

_A rich tomato-based soup filled with the goodness of the ocean, complemented by crisp and nutty sesame straws. However, it is equally delicious served with freshly baked bread, such asspelt and wholemeal bread. The sesame straws can be made several days ahead of time, as they store well in an airtight container._

For the Bouillabaisse

2 onions, finely diced

5 cloves garlic, crushed

¼ cup tomato paste

2 x 400g tins diced tomatoes

½ cup dry white wine (such as Chardonnay or Riesling)

1 cup vegetable or fish stock, or water

1½ teaspoons salt

½ teaspoon ground turmeric

400g baby octopus

300g squid hoods, cut into 1cm pieces

400g white fish fillet (such as ling), cut into 1.5cm pieces

300g prawns, raw and cleaned

300g scallops, raw and cleaned

For the Sesame Straws

30g cream cheese

⅓ cup finely grated parmesan

¼ cup finely grated tasty cheese

30g butter, diced

125g plain flour

¼ teaspoon salt

½ teaspoon baking powder 2 teaspoons tahini

1 egg, lightly beaten

2 tablespoons milk, approximately

½ cup sesame seeds

**To make the soup,** place the onion, garlic, tomato paste, tomatoes, wine, stock or water, salt and ground turmeric in the slow cooker. Stir to combine and then add the baby octopus and squid. Cover and cook on High for 3 hours or Low for 5 hours or until the octopus and squid are tender.

Add the fish fillet pieces to the slow cooker and cook for 10 minutes more, then add the prawns and scallops and allow enough time to just cook through (about 2 minutes).

Serve the soup with the sesame straws to the side.

**To make the sesame straws,** preheat the oven to 180°C and line two baking trays with baking paper. Rub the cheeses and butter into the flour, salt and baking powder until the mixture resembles breadcrumbs. Stir in the tahini, egg and enough milk to make a soft dough. Place in the fridge for 20 minutes, wrapped in cling film. Roll out the dough to 6mm thick on a lightly floured surface and cut into 6mm x 12cm strips. Place on the baking tray and brush with milk, then sprinkle with sesame seeds. Bake for 12–15 minutes or until golden.

Chicken Noodle Soup with Garlic and Herb Bread

FOR A 3.5-5 LITRE SLOW COOKER. SERVES 4-6

_This is a particular family favourite and is delicious served with crunchy garlic and herb bread. If you have a second slow cooker and prefer a softer texture rather than crunch on the crust, you can heat the bread wrapped in foil in this slow cooker on High for approximately 30 minutes._

For the Soup

8 chicken drumsticks

1 onion, diced

1 carrot, diced

1 stick celery, diced

1 cup corn kernels (fresh, tinned or thawed frozen)

400g tin creamed corn

850ml chicken or vegetable stock

50–60g rice noodles

For the Garlic and Herb Bread

120g softened butter or 120ml olive oil

3 cloves garlic, crushed

2 tablespoons chopped parsley

1 long French bread stick or 3–4 baguettes, cut into 2.5cm slices

**To make the soup,** place all the ingredients except the noodles into the slow cooker and stir to combine. Cover and cook on High for 4 hours or High for 30 minutes then Low for 6 hours.

Remove the chicken drumsticks and keep warm. Add the noodles to the cooker and cook for a further 10 minutes. Add salt and pepper to taste.

**To make the garlic and herb bread,** preheat the oven to 190°C. Combine the butter or olive oil with the garlic and parsley. Spread or brush onto both sides of the bread and place the slices together to reassemble the bread stick or baguettes. Wrap in foil and place on a baking tray. Bake for 10 minutes, then open the top of the foil and bake for 5 minutes more.

Meanwhile, remove the meat from the chicken drumsticks and cut into small pieces or shred. Return to the slow cooker and heat for 5 minutes.

Ladle the soup into bowls and serve the garlic and herb bread in a bread basket to share.
Smoky Corn Chowder with Spelt and Wholemeal Bread

FOR A 4-5 LITRE SLOW COOKER. SERVES 6

_This creamy chowder is thick and rich with the sweetness of corn, smoky goodness of the ham hock and hearty potatoes. A swirl of bright, bold and colourful harissa adds a touch of heat at serving time (seepage). The chowder is delicious served with thick-cut slices of rustic spelt and wholemeal bread._

For the Soup

700g smoked ham hock, approximately

600g potatoes, peeled and cut into 1cm cubes

2 onions, diced

400ml chicken stock or water

400g tin creamed corn

400g tin corn kernels, drained (or 1 cup fresh or thawed frozen corn kernels)

2 sticks celery, sliced

For the Spelt and Wholemeal Bread

2 cups plain white flour 1 cup spelt flour

1 cup wholemeal flour

3 level teaspoons instant dried yeast

2 teaspoons salt

3 teaspoons sugar

2 tablespoons light olive oil

1½ cups warm water, approximately

**To make the soup,** place all the ingredients into the slow cooker and stir to combine. Cover and cook on High for 5 hours or Low for 9–10 hours or until the ham is falling off the bone.

Remove the ham bone from the slow cooker, as well as the skin and any gristly pieces. Shred the remaining ham into pieces in the cooker. Add salt and pepper to taste.

**To make the bread,** mix the three forms of flour, yeast, salt and sugar in a large bowl. Make a well in the centre and pour in the oil and water and mix to a soft dough, adding a little extra water if needed. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour or until it has approximately doubled in size. At this stage you can take the dough to the following step, or just turn it over with a spoon and let it rise again.

When ready, turn the dough out onto a lightly floured surface and knead until smooth (about 3 minutes). Shape into two equal-sized balls and place side by side in a large loaf tin. Cover with a tea towel and allow to rise for 20–30 minutes until almost to the top of the tin.

Meanwhile, preheat the oven to 200°C.

Bake the bread for 10 minutes, then reduce the heat to 170°C and bake for 30 minutes more, until well risen and golden and the loaf sounds hollow when tapped with the fingertips. Turn out onto a wire rack to cool.

Serve the soup with a swirl of harissa and accompany with the fresh spelt and wholemeal bread.
Beef and Barley Soup with Pancetta Crumb

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 6

_Hearty and filling, this soup is the very epitome of comfort food and is the ideal dish for a cold winter's night. This old-fashioned favourite is made even more delectable by a sprinkling of lovely, salty, crisp pancetta._

2 leeks, white part only, cut in half and sliced

1 onion, diced

450g beef (such as chuck steak or gravy beef), cut into 6mm cubes

1 medium carrot, diced

300g parsnips (peeled weight), diced

2 sticks celery, sliced

50g swede (peeled weight), diced

60g butter mushrooms, sliced

½ cup pearl barley

1 litre beef or chicken stock, or water with 2 teaspoons stock powder

250g pancetta, diced

3 teaspoons tomato paste

30g baby spinach leaves

2 teaspoons canola or rice bran oil (or similar)

2 tablespoons finely chopped parsley

Place the leeks, onion, beef, carrot, parsnips, celery, swede, butter mushrooms, pearl barley, stock, half the pancetta and tomato paste into the slow cooker and stir to combine.

Cover and cook on High for 4 hours or Low for 8 hours or until the beef and vegetables are tender. Stir in the spinach leaves and add salt and pepper to taste.

Meanwhile, heat the oil in a small pan over medium heat and sauté the remaining pancetta until crisp. Drain on paper towel then crumble.

Serve each bowl of soup topped with a sprinkling of the crumbled pancetta and the parsley.
Beetroot, Beef and Bacon Soup with Cream Cheese Dumplings

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_The rich, earthy tones of beetroot are matched with lovely light cream cheese dumplings in this delicious and colourful soup._

For the Soup

1.2kg fresh beetroot, peeled, trimmed and cut into 1cm cubes

250g lean stewing beef (such as blade, topside or chuck), cut into 8mm cubes

1 onion, finely diced

2 cloves garlic, crushed

100g rindless bacon, diced

400g tin diced tomatoes

500ml chicken or vegetable stock, or water

½ teaspoon salt

2 teaspoons quince or redcurrant jelly

For the Dumplings

1 tablespoon cream cheese

½ cup self-raising flour

¼ teaspoon salt

1 spring onion, finely chopped

60g rindless bacon, diced

¼ cup milk, approximately

**To make the soup,** place all the ingredients into the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 7 hours or until the beef and beetroot are tender. Add salt and pepper to taste.

If on Low, turn the cooker to High 30 minutes before the end of the cooking time.

**To make the dumplings,** rub the cream cheese into the flour and salt with the fingertips or in a food processor until the mixture resembles breadcrumbs. Mix in the spring onion and bacon and then enough milk to make a soft dough.

Place small teaspoonfuls of the dough on top of the simmering soup, replace the lid and cook for 20 to 30 minutes or until the dumplings are puffed and cooked through.

Remove the dumplings with a slotted spoon. Ladle the soup into bowls and top each serve with several of the dumplings.

Mexican Chorizo and Bean Soup with Pork and Veal Meatballs

FOR A 4.5-6 LITRE SLOW COOKER. SERVES 6

_With loads of flavour, this dish is a hearty meal in itself. Some of the meatballs might break down a little while cooking, but this just serves to make the surrounding soup tastier. Whichever way the meatballs turn out, this is a truly delicious dish._

For the Soup

1 large onion, diced

4 cloves garlic, crushed

60g rindless bacon, diced

2–4 long red chillies, diced

2 teaspoons ground cumin

300g chorizo, diced

1 litre diced tomatoes (fresh, tinned or bottled)

juice of 1 lime

2 tablespoons chopped coriander root

1 tablespoon tomato paste

½ teaspoon salt (optional)

½ teaspoon brown sugar

2 teaspoons ground cumin

300ml beef, chicken or vegetable stock, or water

½ cup warm water

¾ cup grated Manchego or parmesan to serve

½ cup chopped coriander to serve

For the Meatballs

½ cup fresh breadcrumbs

400g pork and veal mince

1 small onion, grated

1 small egg, lightly beaten

1 tablespoon finely chopped coriander

1 teaspoon chutney (any sort)

1 teaspoon Worcestershire sauce

30g rindless bacon, very finely diced

**To make the soup,** place all the ingredients except the cheese and chopped coriander into a large saucepan and heat to boiling point. Meanwhile, pour ½ cup of warm water into the slow cooker and set to Low for 10 minutes. Pour the hot ingredients into the slow cooker, set to High.

**To make the meatballs,** combine all the ingredients in a bowl. With damp hands, shape into walnut-sized balls and place on top of the soup.

Cover and cook on High for 3 hours or Low for 5 hours.

Ladle into bowls and top with the grated cheese and chopped coriander.
Curried Cream of Pumpkin and Sweet Potato Soup with Homemade Spelt and Sesame Rolls

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_This is a lovely creamy soup for the cooler months. The addition of ginger and spices gives the soup a sweet yet zesty flavour. The coconut milk and cream provide a very acceptable and tasty alternative to the more customary dairy cream. I like to serve this with homemade, crusty, freshly baked spelt bread rolls. However, if you are short on time, simply purchase good quality wholemeal or spelt rolls from a bakery._

For the Soup

600g pumpkin (peeled weight), cut into 1.25cm pieces

600g sweet potatoes (peeled weight), cut into 1.25cm pieces

200g potatoes (peeled weight), cut into 1.25cm pieces

1 onion, diced

2 teaspoons grated fresh ginger

3 cloves garlic, sliced or crushed

1½ cups coconut milk

1 cup coconut cream

2 cups chicken or vegetable stock, or water mixed with 2 teaspoons stock powder

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon garam masala

½ teaspoon smoked paprika

2 teaspoons tomato paste

pinch of saffron or ½ teaspoon ground turmeric

½ teaspoon salt, approximately

For the Spelt and Sesame Rolls

1½ cups plain flour

1½ cups spelt flour

3 teaspoons instant dried yeast

¾ teaspoon salt

2 teaspoons tahini

1 tablespoon olive oil

1¼ cups warm water

For the Spelt and Sesame Rolls (continued)

1 teaspoon molasses or brown sugar

1 egg, lightly beaten with

1 tablespoon cold water

1–2 tablespoons black sesame or poppy seeds (optional)

**To make the soup,** place all the ingredients into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours.

Purée the soup using a stick blender and add salt and pepper to taste. Serve with the freshly baked rolls alongside.

**To make the spelt and sesame rolls,** mix the flours, yeast and salt in a large bowl. Make a well in the centre and pour in the tahini and olive oil. Combine the warm water and molasses or brown sugar and pour into the well. Mix well, adding just a little extra water if needed to make a soft dough. Cover the bowl with cling wrap and leave the dough to rise in a warm place until it has doubled in size (approximately 1 hour).

Preheat the oven to 190°C and line two large baking trays with baking paper.

Turn the dough out onto a lightly floured surface, dust with a little extra spelt and then knead for 1–2 minutes. Cut into twelve pieces and shape them into balls. Place on the prepared trays, allowing a bit of room for spreading.

Cover with a clean tea towel and leave to rise in a warm place for 20 minutes, then brush gently with the egg mixture and sprinkle with the seeds, if using.

Bake for 15–20 minutes until golden brown and crisp. To determine if the rolls are cooked through, tap with your fingertips — if they sound hollow, then the rolls are cooked.
Cream of Mushroom, Bacon and Tomato Soup

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_The large number of mushrooms in this soup imparts an abundance of flavour. It is best not to use button mushrooms, as they may sometimes be a little bland_ — _I use honey browns for their rich colour and intense flavour, but Portobello, flat brown or field mushrooms will do just as well._

600g mushrooms, cut into 8mm slices

150g rindless bacon, diced

1 onion, diced

3 cloves garlic, sliced

2 tablespoons red wine (such as Cabernet Sauvignon or Merlot)

400g tin diced tomatoes

2 cups chicken or vegetable stock

1 tablespoon lemon or lime juice

3 teaspoons tomato paste

1 cup cream

1 tablespoon plain yoghurt

½ cup sour cream, to serve

½ cup snipped chives, to serve

Place the mushrooms, bacon, onion, garlic, wine, tomatoes, stock, lemon or lime juice and tomato paste into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours.

Purée the soup using a stick blender then mix in the cream and yoghurt. Add salt and pepper to taste. Reheat but do not boil.

Ladle into serving bowls, top with a dollop of sour cream and sprinkle with chives.
Avgolemono with Gremolata

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_Avgolemono is a classic Greek chicken soup that is enormously appealing not only for its flavour, but also for its appearance when the eggs and lemon are added. Gremolata is the perfect topping_ — _the lovely tangy herb sprinkle enlivens this soup even further._

For the Soup

900g skinless chicken thigh fillets, sliced

1 onion, finely diced

½ cup long grain rice

3 teaspoons sweet chilli sauce

1.25 litres chicken stock, or water mixed with 3 teaspoons chicken stock powder

3 eggs, lightly beaten

juice of 3 large or 4 small lemons

For the Gremolata

½ cup finely chopped flat-leaf parsley

finely grated zest of

1 large lemon

2 teaspoons freshly crushed garlic pinch of salt

**To make the soup,** place the chicken, onion, rice, sweet chilli sauce and stock in the slow cooker and stir. Cover and cook on High for 3 hours or High for 30 minutes then Low for 5 hours or until the chicken is tender.

**To make the gremolata,** combine all the ingredients, then cover and refrigerate for at least 15 minutes before using.

When the soup is nearly ready to serve, turn off the cooker and leave for 10 minutes.

Remove the chicken from the cooker and cut into 8mm pieces or shred. Set aside.

Whisk the eggs and lemon juice together until well combined, then stir into the soup. It will thicken slightly. Return the chicken to the cooker and heat through once more. Add salt and white pepper to taste.

Serve each bowl of soup topped with a little gremolata.

Lamb and Chickpea Soup with Coriander Coconut Cream

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_This Moroccan-inspired tomato-based soup contains tender morsels of lamb, along with nutritious chickpeas, corn and baby spinach. A range of spices and chilli bring an abundance of flavour to the dish, which is a complete meal unto itself._

For the Soup

400g lean lamb, cut into thin 5cm strips

1 onion, finely diced

2 cloves garlic, crushed

2 spring onions, sliced

2 long red chillies, finely diced

2 tablespoons finely chopped coriander stalk

½ teaspoon salt

1½ teaspoons ground cumin

2 teaspoons paprika

¼ teaspoon ground allspice

½ teaspoon brown sugar

2 teaspoons lime or lemon juice

2 tablespoons tomato paste

3 teaspoons kasoundi (see note)

400g tin diced tomatoes or tomato purée

1½ cup chicken stock

400g tin chickpeas, drained and rinsed

1 cup corn kernels (fresh, thawed frozen or tinned)

60g baby spinach leaves

For the Coriander Coconut Cream

180ml coconut cream

2 spring onions, finely chopped

1 teaspoon lime or lemon juice pinch of salt

½ teaspoon kasoundi (see note)

1½ tablespoons chopped coriander

**To make the soup,** place all the ingredients except the chickpeas, corn and spinach leaves into the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 7–8 hours.

Stir the chickpeas and corn into the soup and cook for 10 minutes more. Stir in the spinach leaves and cook until wilted. Add salt and pepper to taste.

**To make the coriander cream,** mix all the ingredients together until well combined.

Serve each bowl of soup topped with a spoonful of coriander cream.

Note: Kasoundi, or kasundi, is a fiery and tangy Indian tomato relish. You should be able to find it at most supermarkets. If you have difficulty accessing this, you can make your own (see recipe below) or use a relish or chutney similarly spiced with cumin.
Kasoundi

THE RECIPE MAKES APPROXIMATELY 550ML

_It is natural for some olive oil to sit on top of this chilli oil-style pickle. This is an essential part of the keeping quality of the kasoundi. If you don't use it all at once, then the remainder can be poured (while hot) into warm sterilised jars and sealed immediately. It should then keep for several months on the pantry shelf in cooler climates, or in the fridge in warmer climates or in summer._

10 cloves garlic

1.25cm piece of green ginger

125g long red chillies

1 teaspoon ground mustard

180ml white or cider vinegar

180ml olive oil

1kg ripe tomatoes, diced

3 teaspoons ground turmeric

2 tablespoons ground cumin

150g sugar

2 teaspoons salt

Place all ingredients in a saucepan, bring to the boil stirring, then reduce heat and simmer for 1–1½ hours, stirring often, until a chutney-like consistency is reached.
Curried Pea Soup with Welsh Rarebit

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_While this soup is sensational simply served on its own, it is well worth the effort to make the rarebit. These can be made in advance and stored in an airtight container in the fridge. In this case, I like to warm the rarebit in a moderate oven for 5 minutes before serving. Normally, the frozen peas would be added during the last half-hour of cooking. However, for this dish, the method given here works very well indeed._

For the Soup

500g fresh or frozen peas

150g split peas

80g parsnips (peeled weight) diced

1 onion, diced

1 clove garlic, crushed

3 teaspoons chopped fresh thyme or ½ teaspoon dried thyme

1 litre chicken or vegetable stock, or water mixed with 2 teaspoons stock powder

125g rindless bacon, diced

2 teaspoons curry powder

⅓ cup cream, approximately

For the Welsh Rarebit

1 small onion, finely grated

125g rindless bacon, diced

125g tasty cheese, grated

2 eggs, lightly beaten

1½ teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

6 slices bread, lightly toasted

If using frozen peas, cover with boiling water and stand for 1 minute, then drain.

**To make the soup,** place all the ingredients except the cream into the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 7–8 hours.

Purée the soup using a stick blender and stir in the cream. Add salt and pepper to taste. Serve with a small spoonful of cream and topped with several of the croutons.

**To make the Welsh rarebit,** preheat the oven to 170°C, preheat the grill to high and line two baking trays with baking paper. Mix together all the ingredients except the toast until well combined. Spread the mixture onto the toast, making sure it covers right out to the edges. Place on the prepared trays and bake for approximately 10 minutes, then place under the grill and cook briefly until the topping is golden brown and bubbling. Cool then sprinkle over top of the soup, or cut into triangles and serve alongside. Reheat before serving.

Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toast

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_Although fennel is renowned for its anise-like quality, when matched with the creamy, rounded flavour of parsnip it creates a bright and fresh acidity in this delicious soup._

For the Soup

600g parsnips (peeled weight)

220g fennel (weight after tough outer pieces are removed)

180g potatoes (peeled weight)

1 onion

2 cloves garlic, crushed

1 litre chicken or vegetable stock, or water mixed with 3 teaspoons stock powder

½ teaspoon salt (optional)

½ cup cream

For the Parmesan Toast

4 slices stale bread, crusts removed

olive oil cooking spray

¼ cup freshly grated parmesan

½ cup grated tasty cheese

For the Salsa Verde

1 cup finely chopped flat-leaf parsley

1 clove garlic, crushed

2 anchovies, finely chopped

1 tablespoon capers, finely chopped

½ teaspoon finely grated lemon or lime rind

20ml olive oil

pinch of sugar (optional)

**To make the soup,** cut the parsnips, fennel, potatoes and onion into 1.25cm pieces and place in the slow cooker with the garlic, stock and salt and stir to combine. Cover and cook on High for approximately 4 hours or Low for 7–8 hours or until the vegetables are very tender.

Purée the soup using a stick blender. Stir in the cream and add salt and white pepper to taste.

Serve sprinkled with the salsa verde and with the parmesan toast on the side.

**To make the parmesan toast,** preheat the oven to 180°C and line a baking tray with baking paper. Cut the bread into 2cm fingers. Spray lightly on both sides with the olive oil spray. Place on the prepared tray and sprinkle with parmesan and tasty cheese. Bake for 10–15 minutes or until golden and crisp.

**To make the salsa verde,** mix the parsley, garlic, anchovies, capers, lemon or lime rind and oil together well. Add salt and pepper to taste and, if needed, a little pinch of sugar.

French Onion Soup with Gruyere Toast

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_This traditional French soup would not normally be prepared in a slow cooker. However, the long hours of cooking ensure delicious, sweet and tender onion slices, with a little extra colour and certainly goodness imparted by a touch of molasses. While the soup can be served alone, I feel it is absolutely essential to include the gruyere toast in each bowlful. The creamy saltiness of the soup-infused toast is nothing short of sublime._

For the Soup

950g onions, peeled and thinly sliced

1 pickled onion, thinly sliced

1½ teaspoons molasses

2 tablespoons white wine (such as Riesling or Chardonnay)

1.5 litres beef stock

2 teaspoons lemon juice

1 tablespoon soy sauce

1 teaspoon salt

2 tablespoons brandy

⅓ cup chopped parsley (optional)

For the Gruyere Toast

½ long French bread stick or 2 baguettes, cut into 2.5cm slices

3 teaspoons Dijon mustard

½ cup grated gruyere cheese

¼ cup grated parmesan

**To make the soup,** place the onions, pickled onion, molasses, wine, stock, lemon juice, soy sauce and salt into the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 8–9 hours.

Stir in the brandy and add salt and pepper to taste. Keep warm.

**To make the gruyere toast,** preheat the oven to 180°C and line a baking tray with baking paper. Toast the bread slices lightly on each side in a frying pan or on a grill plate that has been sprayed with a little olive oil cooking spray. Transfer to the prepared tray. Spread each slice with a little of the mustard. Combine the gruyere and parmesan cheese, sprinkle onto the bread slices and bake for 5 minutes or until the cheese is melted.

To serve, place 2–3 pieces of gruyere toast in the bottom of each bowl and ladle the soup over. If desired, sprinkle with the parsley.
Vegetarian

In this chapter, vegetables are the heroes — both to embrace their nutritional benefits and to highlight the breadth of flavours, enhanced by delicious herbs and spices.

The recipes in this chapter may contain eggs and/or dairy. For vegetarians who chose not to consume these food products, in many cases simple substitutions can be made to suit specific menu plans.

Today, there are many people who are choosing to reduce their meat intake, or eliminate meat altogether from their diets. The recipes in this section are sure to please anyone looking to add more vegetables to their diet. Many of the recipes are stand-alone dishes, while others can be served as a substantial side to make a meal more sustaining.

Also, in my experience, while fussy eaters (I am thinking mostly of children here) may reject a plainly prepared vegetable outright, there are plenty of recipes in this chapter that will disappear from the plates of even the most stubborn of vegetable-refusers.
Five Cheese Pumpkin and Red Pepper Cannelloni

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 6

_This rich, creamy dish defies the general rules of slow cooking in that it contains a generous amount of dairy. And yet this works very well indeed and results in a most enjoyable vegetarian meal. The preparation is a little involved, but it is certainly worth the extra effort._

600g red capsicums, stalks, membranes and seeds removed

180–200g instant dried cannelloni shells

250g double brie, cut into 1.25cm pieces

1 tablespoon finely grated parmesan

1 tablespoon grated tasty cheese

green salad, to serve

For the Sauce

60g butter

1 leek, white part only, diced (about 150g in total)

⅓ cup plain flour

3½ cups milk

¾ cup grated tasty cheese

110g smooth ricotta

⅓ cup grated parmesan

2 eggs, lightly beaten

For the Filling

125g feta, crumbled finely

400g mashed pumpkin

1 tablespoon finely chopped parsley

1¼ cups fresh breadcrumbs

⅓ cup grated parmesan

110g smooth ricotta

¾ cup grated tasty cheese

1 egg, lightly beaten

Preheat a grill to high. Brush the capsicums with a little oil and then place, skin side up under the grill and cook for about 10 minutes until blackened. Place in a bowl and cover with cling wrap. When cool enough to handle, remove the skin, then cut the flesh into 8mm cubes.

**To make the sauce,** heat the butter in a medium saucepan over low heat and sauté the leek gently until softened. Add the flour and cook for one minute, stirring. Gradually add 3 cups of the milk, stirring constantly until thickened. Mix in the different types of cheese then remove from the heat. Mix together the eggs and the remaining milk and add gradually to the mixture, stirring until smooth. Add salt and pepper to taste. Set aside.

**To make the filling,** mix all the ingredients together. Transfer to a piping bag fitted with a round nozzle and pipe the filling into the cannelloni shells.

To assemble, first spread one-third of the sauce over the base of the slow cooker. Follow with one-third of the capsicum, one-third of the brie and half of the filled cannelloni shells. Repeat these layers and then top with, in this order, the remaining sauce, capsicum and brie. Sprinkle with the parmesan and tasty cheese.

Cover and cook on High for 3 hours or Low for 5 hours.

Turn off cooker and leave to stand 15 minutes before serving.

Serve the cannelloni with a green salad.
Spiced Pumpkin with Kale Chips

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

_Kale has become recognised as one of the superfoods. This is all well and good, but many people do not find its flavour particularly appealing (most especially children). This issue is resolved if kale leaves are tossed in a little olive oil and salt, and then baked — which can be done in a matter of moments. Used as a decorative topping to the rich, earthy, spiced pumpkin in this dish, kale chips add a delightful extra level of texture, colour and flavour, along with their significant nutritional virtues._

1kg pumpkin (peeled weight, see note), cut into 1.25cm cubes

2 long red chillies, sliced

1 tablespoon grated fresh ginger

4 cloves garlic, crushed

1 small onion, very finely diced or grated

3 teaspoons ground cumin

3 teaspoons paprika

2 teaspoons ground coriander

½ teaspoon dried chilli flakes

½ teaspoon ground cardamom

1 teaspoon dried oregano

3 teaspoons lemon juice

½ cup coconut milk

3 teaspoons chutney (any sort)

1 tablespoon sweet chilli sauce

150g cherry tomatoes

prepared couscous, to serve

½ cup full fat yoghurt, to serve

½ cup chopped coriander, to serve

½ teaspoon salt

For the Kale Chips

6 Tuscan kale (cavalo nero) leaves, stems removed, leaves cut into 10cm pieces

3 teaspoons olive oil

¼ teaspoon salt

Place the pumpkin, chillies, ginger, garlic and onion in the slow cooker. Mix the spices and oregano together and mix through the pumpkin. Combine the lemon juice, coconut milk, chutney and sweet chilli sauce and stir into the cooker contents to combine. Cover and cook on High for 4 hours or Low for 7–8 hours.

Twenty minutes before the end of the cooking time, stir in the cherry tomatoes. Add salt and pepper to taste.

**To make the kale chips,** preheat the oven to 180°C and line a baking tray with baking paper. Toss the kale in the olive oil and salt. Bake for about 5 minutes or until crisp, watching closely so the kale chips do not burn.

Serve the spiced pumpkin over couscous, a sprinkling of coriander and the kale chips.

Note: You will need approximately 1.4kg of pumpkin to obtain the 1kg pumpkin flesh for this recipe. It is best to use a dark-fleshed pumpkin, such as butternut, jap or kent.

Smashed New Potatoes with Capers

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE DISH

_The best potatoes to use for the recipe are pink eyes. However, if these are hard to source, any potato can be used, they just have to be small — not much bigger than a chat potato for best results. This is a great side dish to serve with almost any meal. The capers and lemon add a delightful acidity that enhances the rustic flavour of potatoes and herbs. I also like to serve this dish for breakfast, topped with a poached free-range egg or two._

1.2kg baby potatoes, washed but not peeled

4 cloves garlic, crushed

¼ cup vegetable stock

¼ cup lemon juice

2 tablespoons capers

60ml olive oil 15g butter, diced

2 spring onions, sliced

¼ cup chopped parsley

¼ cup chopped mint

½ cup cream (optional)

Place the potatoes in the slow cooker with the garlic, stock, lemon juice and capers. Cover and cook on High for 3 hours or Low for 6 hours or until the potatoes are very tender.

Mash the potatoes, though not until too smooth — some texture is preferable. Mix in the olive oil, butter, spring onions, herbs and cream (if using). Add salt and pepper to taste.

Note: If you don't need this dish to be vegetarian, feel free to use chicken stock; cooked and diced rindless bacon or pancetta can be mixed in with the olive oil and butter at the end of cooking.
Eggplant Curry with Coriander Raita

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_Scrumptious and creamy, this eggplant curry abounds with the flavours of India. The eggplant absorbs the flavours of the spicy sauce very well as it cooks, in return imparting its own lovely creaminess to the texture. Extra texture, flavour and a measure of heat are added by the coriander raita. This is a curry that is sure to please._

850g small to medium eggplants, trimmed and cut into 1.25cm cubes

1 red capsicum, seeded and cut into 1cm pieces

3 red chillies, sliced

4 cloves garlic, sliced

1½ tablespoons peanut butter

2 tablespoons tomato paste

¼ cup sweet chilli sauce

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cardamom

½ teaspoon caraway seeds

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1 tablespoon curry powder

1 teaspoon salt

3 teaspoons apricot jam

2 tablespoons plain yoghurt

400ml tin coconut milk

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)

60g baby spinach leaves steamed rice, to serve

For the Coriander Raita

1 telegraph (or any sort) cucumber

1½ cups plain yoghurt

2 tablespoons finely chopped coriander

¼ teaspoon salt

3 teaspoons sweet chilli sauce

1 long red chilli, seeded and finely diced

**To make the curry,** place all the ingredients except the cornflour paste, spinach leaves and rice into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours or until the eggplant is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 2 minutes more, adding salt and pepper to taste. Stir in the spinach leaves.

**To make the coriander raita,** grate the cucumber over a cloth (such a as clean tea towel) and then squeeze out the excess liquid. Combine with the remaining ingredients.

Serve the curry on steamed rice, topped with a dollop of raita.
Asparagus, Leek and Pea Purée

FOR A 3-3.5 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE DISH

_This dish is delicious served as an accompaniment to a roast or to lighten a very substantial braise or even a pasta dish. For a light meal, it can also be served with a poached or coddled egg on top, with some shavings of parmesan sprinkled over._

1 bunch asparagus (approximately 6 stalks), trimmed, lower stalks peeled if needed, and cut into 1cm pieces

500g fresh or thawed frozen peas

1 leek, white part only (approximately 150g in total), diced

¼ cup vegetable stock, or water

3 teaspoons lemon juice

30g baby spinach leaves

½ cup cream mixed with

2 teaspoons cornflour until smooth

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water, optional

Place the asparagus, peas, leek, stock or water and lemon juice in the slow cooker and stir to combine. Cover and cook on High for 2½–3 hours or Low for approximately 5 hours.

Stir in the spinach leaves and cook for 5 minutes more.

Mix in the cream and cornflour mixture and then purée using a stick blender, adding salt and pepper to taste.

Turn the cooker to High to heat through. If needed, thicken a little more with some or all of the cornflour and water paste.
Creamy Carrot and Lentil Purée

FOR A ONE LITRE SLOW COOKER. SERVES 4 AS A SIDE DISH

_Be sure to purchase well-coloured and very fresh carrots for this purée. It is a delicious accompaniment. Any leftover purée can be thinned down with extra cream or coconut cream and be served as a sauce (for example, for pasta) or even as a soup. In either of these applications, sprinkle the finished dish with a generous amount of snipped chives or chopped spring onions._

750g carrots (peeled weight), cut into 1cm cubes

2 tablespoons red lentils

1 cup vegetable stock

½ cup cream or coconut cream

¼ cup parmesan

⅓ cup chopped parsley

Place the carrots, lentils and stock in the slow cooker. Cover and cook on High for 3 hours or Low for 6 hours or until the carrots are very tender.

Mix in the cream and purée the mixture with a stick blender until smooth. Stir in the parmesan until melted. Add salt and white pepper to taste. Reheat but do not boil.

Ladle into a bowl and sprinkle with a little chopped parsley.
Maple and Balsamic Glazed Beetroot with Mint Aioli

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE DISH

_A sophisticated take on sweet and savoury, complemented by the creamy mint aioli. This unusual dish is warming and earthy for winter, and cool and refreshing served cold in summer._

1kg fresh beetroot, peeled, trimmed and cut into 2cm cubes

1¼ tablespoons maple syrup

2 teaspoons balsamic vinegar

½ teaspoon salt

2 teaspoons mint sauce (optional)

For the Mint Aioli

1 egg

1 clove garlic, crushed

1 tablespoon chopped mint

1 tablespoon white or cider vinegar

¼–½ teaspoon salt

¾–1 cup olive oil

Place the beetroot in the slow cooker. Mix together the remaining ingredients, pour over the beetroot and stir to combine. Cover and cook on High for 3–4 hours or Low for 5–6 hours or until the beetroot is tender.

Remove the beetroot from the cooker and keep warm. Pour the sauce from the slow cooker into a small saucepan and cook over high heat until reduced to a glaze-like consistency. Mix through the beetroot cubes.

**To make the mint aioli,** place the egg, garlic, mint, vinegar and salt in the bowl of a food processor and process until smooth. With the motor running, gradually drizzle in the oil until the mixture emulsifies (thickens). Add salt and pepper to taste.

Serve the beetroot warm or cold topped with a dollop of the mint aioli.

Indian Potato and Baby Eggplant Curry

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4

_In this recipe, potatoes and eggplant come together in a delicately spiced yoghurt sauce. It is a wonderful dish for sharing — a bowl of curry for everyone, with the sauces soaked up by freshly baked pieces of naan. This is a simply wonderful vegetarian experience._

800g potatoes, peeled and cut into 1.25cm cubes

300g baby eggplants, cut into 1.25cm slices

1 large red capsicum, seeded and cut into 1.25cm pieces

1 onion, diced

3 long red chillies, diced

4 cloves garlic, crushed

1 tablespoon grated fresh ginger

3 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon ground cardamom

¼ teaspoon ground fennel seeds

3 teaspoons chutney (any sort)

½ teaspoon ground turmeric

1 teaspoon cornflour

1 cup plain yoghurt

1 cup plain yoghurt, extra, to serve

½ teaspoon salt

For the Naan Bread

2 cups plain flour

2 teaspoons instant dried yeast

1 teaspoon sugar

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

125ml coconut milk, warmed

125ml plain yoghurt

1 egg

2 teaspoons olive oil

2 teaspoons lemon juice

**To make the curry,** place all the ingredients except the extra cup of yoghurt in the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 7–8 hours or until the potatoes are cooked. Add salt and pepper to taste.

**To make the naan bread,** place the flour, yeast, sugar, salt, baking powder and bicarbonate of soda in a medium-sized mixing bowl and mix well. Whisk together the coconut milk, yoghurt, egg, olive oil and lemon juice. Pour into the dry mixture and mix until well combined adding a little warm water if necessary, to make a soft dough. Cover the bowl with cling wrap and leave in a warm place to rise for 1 hour until doubled in size, approximately.

Turn the naan dough onto a lightly floured surface and knead for 2–3 minutes or until smooth. Cut the dough into six pieces and then roll each out until it is an oval 12cm long and 10cm wide.

Line two baking trays with baking paper. Place three pieces of naan on each, allowing room for spreading. Cover the bowl with a clean tea towel and leave to rise for 10 minutes.

Meanwhile, preheat the oven to 200°C. Bake the naan bread for 10–15 minutes until cooked through and golden.

Serve the curry in bowls topped with a spoonful of yoghurt. Each person should break their naan and dip the pieces into the curry to soak up the delicious sauce.
Roasted Root Vegetables with Tahini Yoghurt

FOR A 3.5 LITRE SLOW COOKER. SERVES 4

_This is a lovely rich dish of earthy, wintry vegetables topped with a tahini and coriander infused yoghurt. It is a great way to take advantage of root vegetables specified in this recipe when they're in abundance, but other vegetables can be easily substituted._

300g parsnips (peeled weight)

300g carrots (peeled weight)

300g sweet potatoes (peeled weight)

¼ cup vegetable stock

2 teaspoons lemon juice

pinch of sugar (optional)

¼ cup black or regular sesame seeds (optional), to serve

For the Tahini Yoghurt

1½ teaspoons tahini

¾ cup natural yoghurt

1 tablespoon chopped coriander

2 teaspoons lime juice

2 teaspoons sweet chilli sauce

Cut the vegetables into 8mm thick 'batons' approximately 10cm long. Place in the slow cooker with the stock and lemon juice and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours or until the vegetables are just tender. Add salt and pepper, and a pinch of sugar if needed, to taste.

**To make the tahini yoghurt,** mix all the ingredients together, adding salt and pepper to taste.

Serve the vegetables topped with a spoonful of tahini yoghurt and sprinkled with sesame seeds, if using.

Middle Eastern Lentil and Vegetable Stew with Coriander and Cashew Pesto

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4

_Packed with the goodness of several vegetables and lentils, this stew is not only spicily delicious and nutritious, but also comforting and warming. The coriander and cashew pesto lifts the dish with a final fresh and herbal touch._

200g red lentils, washed and drained

500ml vegetable stock or water

1 large onion, diced

3 cloves garlic, crushed

150g eggplant, cut into 1.25cm pieces

1 stick celery, diced

1 large red capsicum, seeded and cut into 1.25cm pieces

125g tomatoes, diced

60g parsnips (peeled weight), finely grated

2 teaspoons ground cumin

2 teaspoons ground coriander

¼ teaspoon ground cardamom

1 tablespoon tomato paste

3 teaspoons sweet chilli sauce

3 teaspoons chutney (any sort)

2 teaspoons vegetarian Worcestershire sauce

2 teaspoons tomato sauce (ketchup)

2 tablespoons chopped coriander stalks

1 teaspoon salt

3 teaspoons cornflour mixed to a paste with 2 tablespoons water (optional)

1 cup couscous to serve

For the Coriander and Cashew Pesto

2 cups coriander leaves (1–2 bunches)

½ cup cashew nuts

2 cloves garlic, peeled

½ cup light olive oil

1–2 teaspoons lemon juice (optional)

½ cup shaved or shredded parmesan

¼–½ teaspoon salt

**To make the lentil and vegetable stew,** place all the ingredients except the cornflour paste and couscous in the slow cooker and stir to combine. Cover and cook on High for 4 hours or Low for 6–7 hours.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook 5 minutes more, adding salt and pepper to taste.

**To make the coriander and cashew pesto,** place the coriander, cashews and garlic in the bowl of a food processor and process until smooth. With the motor running, gradually add the oil, then the lemon juice, if using, and the parmesan and salt. Transfer to a small bowl.

Place the couscous in a separate bowl and cover with 1 cup of boiling water. Cover the bowl and leave to stand 7 minutes, then fluff up with a fork. Add salt to taste.

Serve the stew over the couscous with the pesto alongside.
Mexican Rice

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE DISH

_A fantastic dish to serve alongside your favourite Mexican meal. Vegetarian chorizo (which is often made with soybeans) can be purchased from many specialty stores and even in some of the larger supermarkets. If, however, you are not able to find vegetarian chorizo, vegetarian ham or bacon (diced) could be substituted._

2 cups long-grain rice

1 large red capsicum, seeded and diced

300g vegetarian chorizo, diced

1 cup fresh or tinned corn kernels

1 large onion, diced

1 green capsicum, seeded and diced

2 long red chillies, diced

1 ripe red tomato, diced

2 teaspoons ground cumin

1 teaspoon ground coriander

2 cloves garlic, crushed

3 teaspoons lemon juice

1 litre vegetable stock, or water mixed with 3 teaspoons stock powder

1 bunch coriander, leaves picked and chopped and stalks finely chopped

Place all the ingredients except the chopped coriander leaves in the slow cooker and stir to combine. Cover and cook on High for 2 hours or Low for 4 hours or until the rice is tender.

Remove the lid and stir, adding a little boiling water or more stock if necessary.

Mix half the chopped coriander through the rice and add salt and pepper to taste.

Serve sprinkled with the remaining coriander.

For a creamy note to this dish, stir in 1 cup of sour cream at the end of cooking time.
Creamy Coconut Rice with Saffron and Chilli

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE DISH

_This dish has a multitude of applications. It is wonderful served as an accompaniment to curries and even braises and tasty stews, bringing its own subtle yet delicious flavours to the table._

2 cups long-grain rice

2 teaspoons vegetable stock powder

pinch of saffron threads

2 long red chillies, sliced or diced

250ml coconut milk

1 litre warm water

Place all the ingredients in the slow cooker and stir to combine. Cover and cook on High for 2 hours or Low for 3½ hours or until the liquid is absorbed and the rice is tender.
Quinoa with Garden Herbs

FOR A ONE LITRE SLOW COOKER. SERVES 4 AS A SIDE DISH

_This is a relatively small quantity, perfect for a one litre slow cooker. If you want to make a larger amount, the ingredients can simply be multiplied accordingly and made in a larger cooker. The cooking time will need to be lengthened correspondingly, by approximately one and half times (depending on the cooker size)._

½ cup quinoa, well rinsed

1¼ cups vegetable stock, or water

2 spring onions, sliced

1 red capsicum, seeded and diced

¼ cup toasted pine nuts

1 tablespoon chopped parsley

1 tablespoon shredded basil leaves

handful of baby spinach leaves

⅓ cup finely grated parmesan

Place the quinoa, stock or water, spring onion and capsicum in the slow cooker and stir to combine. Cover and cook on High for 2 hours or Low for 3½ hours or until the quinoa is tender.

Stir in the pine nuts, parsley, basil leaves, spinach leaves and parmesan, and add salt and white pepper to taste.
Cauliflower Rice

FOR A ONE LITRE SLOW COOKER. SERVES 4 AS A SIDE DISH

_An increasingly popular alternative to regular rice, this side dish is very well adapted to slow cooking._

600g cauliflower florets

1 tablespoon water

1 teaspoon lemon juice

¼ teaspoon salt

Place the cauliflower florets in the bowl of a food processor and process until the pieces of cauliflower are approximately the same size as grains of rice.

Place all the ingredients in the slow cooker and stir to combine. Cover and cook on High for 2 hours or Low for 3–4 hours or until the preferred level of tenderness of the cauliflower is achieved. Add extra salt and white pepper to taste.
Thai-style Pumpkin and Pepper Stew with Tomato and Coriander Salsa

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

_The velvety smooth flavour of pumpkin and the rich, almost fruity tones of capsicum are perfectly complementary to each other in this dish. The tomato and coriander salsa — with its slight hint of lime — is a fresh and vibrant accompaniment._

1kg pumpkin, peeled and cut into 2cm pieces

1 onion, diced

2 red capsicums, seeded and cut into 2cm pieces

6 cloves garlic, crushed

3 long red chillies, sliced

1 tablespoon grated fresh ginger

juice of 1 lime

1½ teaspoons finely grated lime zest

3 teaspoons ground cumin

3 teaspoons paprika

½ teaspoon ground turmeric

1 tablespoon soy sauce

2 teaspoons hoisin sauce

1 tablespoon tomato sauce

1 cup coconut milk

1 teaspoon salt

2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

steamed rice, to serve

¾ cup plain yoghurt, to serve

For the Tomato and Coriander Salsa

2 ripe red tomatoes, diced

2 tablespoons chopped coriander

½ small red onion, finely diced

¼ teaspoon salt

3 teaspoons lime juice

½ teaspoon finely grated lime zest

¼ teaspoon sugar

**To make the stew,** place all the ingredients except the cornflour paste, rice and yoghurt into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 7–8 hours or until the pumpkin is tender.

If the sauce is a little runny, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

**To make the tomato and coriander salsa,** place all of the ingredients in a bowl and mix well to combine.

Serve the stew over steamed rice, topped with a dollop of yoghurt and a spoonful of the salsa.

Pumpkin, Parsnip and Coriander Purée

FOR A ONE LITRE SLOW COOKER. SERVES 4 AS A SIDE DISH

_A light and lovely, herby purée to serve with a rich vegetable braise. Be sure to use young parsnips as otherwise there will be too much wastage from the tough cores._

400g dark-fleshed pumpkin, peeled weight cut into 1.25cm cubes

300g parsnips (peeled weight), cut into 1.25cm cubes

120g potatoes, peeled and cut into 1.25cm cubes

1 teaspoon honey

¼ cup vegetable stock

1 tablespoon lemon or lime juice

1 tablespoon chopped coriander

¼ teaspoon salt

½ cup cream or coconut cream (optional)

Place all the ingredients except the cream in the slow cooker and stir to combine. Cover and cook on High for 3 hours or Low for 6 hours or until the vegetables are very tender.

Purée the mixture using a stick blender and add salt and pepper to taste.

If the purée is too dry or too thick, stir in some or all of the cream or coconut cream.
Seafood

Some people believe that the slow cooker is not ideal for cooking seafood, but I disagree. Fish takes very well to slow cooking, resulting in very tender and flavoursome flesh that does not fall apart as it is sometimes prone to do when cooked by other means.

I must confess that seafood is not my favourite food group. Therefore, any recipes developed for this book needed to be very delicious indeed for me to even brave a taste test. The following recipes certainly fit this description.
Herbed Salmon Loaf with Warm Tomato Salsa

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 4-6

_A little like a meatloaf, a little like a terrine, this loaf is delicious served with its warm tomato salsa. While generally intended to be served hot, as a picnic dish this is delicious served cold, cut into 1.25cm slices. The salsa in that case can also be served cold after the fashion of a bright and tasty relish. Truly a multipurpose dish._

500g salmon mince

125g smoked salmon, finely chopped

1 onion, grated

100g fresh breadcrumbs

3 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

3 teaspoons tomato relish

1 rounded tablespoon plain flour

¾ teaspoon salt

3 teaspoons lemon or lime juice

1 tablespoon snipped chives

3 teaspoons chopped thyme

2 teaspoons chopped parsley

2 eggs, lightly beaten

2 tablespoons chopped parsley

For the Warm Tomato Salsa

2 tablespoons olive oil

3 medium tomatoes, skinned and chopped

150g cherry tomatoes, halved

2 teaspoons tomato paste

¼ teaspoon salt

pinch of black pepper

¼ teaspoon sugar

Line a 21cm x 11cm loaf tin with foil and spray with cooking oil spray. Pour 2cm hot water into the slow cooker and place in a small rack (or an upturned saucer).

**To make the loaf,** combine all the ingredients and press into the prepared tin. Set the tin onto the rack or saucer in the slow cooker. Cover and cook on High for 4 hours or Low for 7 hours.

Remove from the cooker and leave to stand for 20 minutes before turning out of the tin.

**To make the salsa,** heat the olive oil in a frying pan over medium heat and sauté the chopped tomatoes until starting to break down. Add the remaining ingredients and cook until the mixture thickens a little.

Serve the loaf sliced, drizzled with the tomato salsa.
Steamed Fish Buns with Red Pepper and Garden Herb Salsa

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 6

_Topped with the classic combination of sour cream, sweet chilli sauce and a sprinkling of spring onion, each bun is not only a generous portion for delicious finger food, but they can also be served as a main meal. A particularly well-matched accompaniment is Red Pepper and Garden Herb Salsa, the recipe for which follows._

For the Dough

1¼ cups self-raising flour

½ cup plain flour

¼ teaspoon salt

45g butter, diced

1 tablespoon finely chopped dill

1 teaspoon lime or lemon juice

1 egg yolk, lightly beaten

⅓ cup coconut milk, approximately

For the Filling

250g tasty fish (such as salmon or tuna), very finely chopped (almost minced)

30g smoked salmon, finely chopped

1 teaspoon grated fresh ginger

1 clove garlic, crushed

2 spring onions, very finely diced

1 teaspoon hoisin sauce

½ teaspoon tamarind paste

¼ teaspoon salt (optional)

To Serve

1 cup sour cream

¾ cup sweet chilli sauce

½ cup chopped spring onion, extra

**To make the dough,** combine the flours and salt with the butter and rub to the texture of breadcrumbs with your fingertips (or use a food processor for this stage only). Transfer the mixture to a bowl, mix in the dill and make a well in the centre. Add the lime or lemon juice, egg yolk and enough coconut milk to make a soft but firm dough. Wrap in cling film and refrigerate while making the filling.

Turn cooker to Low and place a rack (approximately 2.5cm high) in the base. Pour in warm water to the height of the rack. Place a piece of greased foil over the rack to fit the entire length and breadth of the cooker.

**To make the filling,** mix all the ingredients together until well combined.

Divide the dough into six pieces. On a lightly floured surface, roll each piece out to a 14cm round. Place one sixth of the filling in the centre of each. Using a little water, moisten halfway around the edge of the round and then fold over to enclose the filling (damp edge to dry). Crimp the edges together to seal.

Place on the foil in the slow cooker, seam side up. Place a sheet of foil over the cooker and then cover with the lid — this ensures a really good seal and prevents excess mixture dripping down onto the buns as they cook.

Cook on High for 3 hours or until the buns are cooked through.

To serve, cut along the seam and dollop in a spoonful of sour cream and top with a little sweet chilli sauce and chopped spring onions.

Red Pepper and Garden Herb Salsa

SERVES 6 AS A SIDE DISH

_This zesty salsa is a great accompaniment to a rich main or pasta dish, such as theFive Cheese Pumpkin and Red Pepper Cannelloni._

400g red capsicums, stalks, membranes and seeds removed

150g cherry tomatoes, cut in half

2 spring onions, sliced

1½ tablespoons chopped herbs (such as parsley, coriander or basil)

3 teaspoons lemon or lime juice

2 teaspoons olive oil

¼ teaspoon salt

pinch of sugar (optional)

Preheat a grill to high.

Cut the capsicums in half, brush the skin with a little oil, then place skin side up under the grill and cook until skin is blackened. Place in a bowl and cover with cling wrap. When cool enough to handle, remove the skin, then cut the flesh into 8mm thick slices.

Combine the capsicum with the remaining ingredients.
Whole Trout with Coriander and Capers

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 4

_Trout is a delicately flavoured fish that greatly benefits from the herb stuffing with the slight nutty flavour of tahini. The dish is much enhanced by the delicious sauce that takes on the flavours of the trout as it cooks._

4 medium whole trout, cleaned

½ cup chopped dill

2 teaspoons black or regular sesame seeds (optional)

steamed rice, to serve

For the Stuffing

1¾ cups fresh breadcrumbs

1 teaspoon lemon rind

2 tablespoons chopped spring onions

2 tablespoons chopped coriander

1 tablespoon capers, roughly chopped

1 tablespoon lime juice

2 anchovies, chopped

1 teaspoon tahini

For the Sauce

¼ cup white wine (such as Sauvignon Blanc)

1 tablespoon lime juice

2 teaspoons sweet chilli sauce

1 teaspoon tahini

2 teaspoons soy sauce

½ teaspoon sugar

**To make the stuffing,** mix all the ingredients together.

**To make the sauce,** whisk all the ingredients together. Pour half into the base of the slow cooker.

Open out each fish and fill each cavity with one quarter of the stuffing mixture. Place in the slow cooker with the stuffing side facing upwards. Drizzle the remaining sauce over and around the fish. Cook on Low for 3 hours or until the trout and stuffing are cooked through.

Transfer the fish to a serving platter, drizzle with the sauce from the slow cooker and sprinkle with the dill and sesame seeds, if using. Serve with steamed rice.

Monkfish with Citrus and Lemongrass

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4

_Lemongrass and ginger add a touch of Asian magic to this delicately flavoured but delectable dish. Monkfish is my preference for this recipe, but you can easily substitute any other mildly flavoured fish, such as ling._

1.25kg monkfish fillets, cut into 10cm pieces

¾ cup coconut milk

¼ cup coconut cream

2 teaspoons cornflour

2 teaspoons sweet chilli sauce

1 long red chilli, finely diced

6cm piece lemongrass, white part only, bruised and finely chopped

2 spring onions, sliced

1 teaspoon orange rind

juice of 1 lime

1 teaspoon grated fresh ginger

½ teaspoon fish or chicken stock powder

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

steamed rice, to serve

green salad, to serve

Place the fish in the slow cooker.

Whisk the remaining ingredients except cornflour paste together until well combined and then pour over the fish. Stir to combine. Cover and cook on High for 2 hours or Low for 3–4 hours.

Add salt and white pepper to taste. If necessary, turn cooker to High setting for 5 minutes, then stir in the cornflour paste to thicken the sauce slightly. Cook for 2 minutes more.

Serve with steamed rice and a green salad.
Portuguese Fisherman's Stew with Coriander Dumplings and Herbed Tomato Bread

FOR A 4.5-6 LITRE SLOW COOKER. SERVES 6

_The rich and robust flavours of this stew are reminiscent of the Mediterranean. Chorizo adds a Portuguese touch to the stew, which is accentuated by tasty little chorizo morsels in the dumplings. It's a dish that is equally well received in winter or summer. I like to make a lovely herbed tomato-flavoured crusty bread to serve alongside this dish. A similar bread can be purchased of course, but I have provided the recipe here in case you would like to try it._

850g baby octopus

150g squid tubes, cleaned and sliced

1 onion, diced

200g chorizo, sliced

2 long red chillies, sliced

1 stick celery, finely sliced

2 tablespoons diced coriander root

1 green or red capsicum, seeded and cut into 1cm pieces

3 anchovies, finely chopped

¼ cup red wine

¼ cup tomato paste

1 cup diced tomatoes (fresh, tinned or bottled)

1 teaspoon dried oregano

3 teaspoons sweet chilli sauce

3 teaspoons paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons Worcestershire sauce

1 cup fresh or thawed frozen peas

1 cup corn kernels (fresh, thawed frozen or tinned)

300g cleaned raw prawns

300g scallops, cleaned

1 tablespoon cornflour mixed to a paste with ¼ cup water

For the Dumplings

1 cup self-raising flour

1 tablespoon cornmeal (polenta)

¼ teaspoon salt

½ teaspoon baking powder

3 teaspoons olive oil

2 teaspoons grated Manchego or parmesan

2 tablespoons chopped coriander

⅓ cup cold water, approximately

For the Herbed Tomato Bread

4 cups plain flour

1 tablespoon instant dried yeast

2 teaspoons sugar

2 teaspoons salt

½ cup chopped coriander

½ teaspoon ground coriander

½ teaspoon ground cumin

½ cup finely chopped semi-dried tomatoes

2 tablespoons grated Manchego or parmesan

2 tablespoons olive oil

¼ cup tomato paste

60g chorizo, finely chopped

1¾ cups warm water, approximately

1 egg, lightly beaten with

1 tablespoon water

½ teaspoon salt

**To make the stew,** place all the ingredients except the peas, corn, prawns, scallops and cornflour paste in the slow cooker and stir to combine. Cover and cook on High for 3 to 4 hours or Low for 6 to 7 hours until the octopus is tender.

Add the peas and corn to the stew and cook on High for 10 minutes more.

**To make the dumplings,** combine the flour, cornmeal, salt and baking powder, then mix in the remaining ingredients. Form into walnut-sized balls and place on top of the simmering stew. Turn cooker to High. Cover and cook for 30 minutes more. Remove with a slotted spoon and keep warm.

Add the prawns and scallops to the stew and cook on High for 5 minutes or until cooked through. Stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 2 minutes more, adding salt and pepper to taste.

Return the dumplings to the cooker to warm through. Serve the stew with the bread alongside.

Meanwhile **to make the bread** , mix the flour, yeast, sugar, salt, herbs, semi-dried tomatoes and cheese in a large bowl. Make a well in the centre and pour in the olive oil, tomato paste and water and mix to a soft dough, adding a little extra water if needed. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour or until it has approximately doubled in size.

Turn dough out onto a lightly floured surface and knead briefly until smooth. Cut the dough into two pieces and shape into 18cm rounds. Place each on a separate greased pizza tray. Cover each with a clean tea towel and allow to rise for 20 minutes.

Preheat the oven to 200°C. Slash the top of each loaf at 2cm intervals using a sharp serrated knife, taking care not to press down or the dough will collapse. Gently brush the top with the egg mixture and sprinkle with the salt.

Bake for 10 minutes, then reduce the heat to 170°C and bake for 20 minutes more or until well risen and golden and when each loaf sounds hollow when tapped. Turn out onto a wire rack to cool.

Salmon Fillets with Prawns and Lemon Dijon Sauce

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

_Salmon, matched with prawns, is always a delightful combination. This zesty dish is perfect for a light summer lunch, served with a salad, or for a more substantial meal, with steamed seasonal vegetables. Other well-flavoured fish can be substituted in this recipe. However, the pink flesh of the salmon is very visually appealing._

800g skin-on salmon fillets

2 spring onions, finely sliced

⅓ cup lemon juice

2 tablespoons white wine (such as Sauvignon Blanc or Riesling)

1¼ tablespoons Dijon mustard

½ teaspoon sugar

2 teaspoons soy sauce

3 teaspoons sweet chilli sauce

12 large raw prawns, peeled and cleaned

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

steamed rice, to serve

6 hard-boiled eggs, shells removed and eggs cut into quarters, to serve

½ cup chopped parsley, to serve

Sprinkle the salmon fillets with a little salt and place in the slow cooker skin side down. Sprinkle with the spring onions. Mix the lemon juice, wine, mustard, sugar and sauces together and pour over the top. Cover and cook on Low for approximately 3 hours.

Turn the cooker to High and after 5 minutes, add the prawns. Cover and cook for approximately 5 minutes until the prawns are cooked through.

Remove the salmon and prawns from the cooker and keep warm. Stir in some or all of the cornflour paste to thicken the sauce. Cook, uncovered, for 2 minutes more, adding salt and white pepper to taste.

Serve the salmon and prawns on a bed of steamed rice, topped with the sauce and hard-boiled eggs and sprinkled with chopped parsley.
Poultry

Chicken is ever-popular, incredibly versatile and relatively inexpensive. Most of the dishes in this chapter are chicken, though I have featured quail in one recipe.

Any poultry, with the possible exception of duck (because of its high fat content) is perfect for slow cooking. I generally tend to prefer chicken breast fillets, as thighs can be fattier. Unlike other methods of cooking, slow cooking does not dry out the breast meat. Instead, it tends to absorb the flavours of the other ingredients very well, resulting in very pleasing meals.
Thai Green Chicken Curry

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

_This dish is simplicity itself to prepare and yet is extremely tasty. The amount of chilli in this recipe will make a medium-heat curry. You can simply increase the number of chillies if you like a little more spice._

¾ cup firmly packed coriander leaves, plus extra, chopped, to serve

2 teaspoons lime juice

3 cloves garlic

½ large or

1 small onion, chopped

10cm piece lemongrass, white part only

2cm piece fresh ginger, roughly chopped

2 long green chillies, roughly chopped

3 teaspoons fish sauce

2 teaspoons medium or medium–dry sherry

2 teaspoons soy sauce

2 teaspoons chutney (any sort)

2 teaspoons sugar

1½ teaspoons apricot jam

1½ teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon salt

1kg chicken breast, cut into 10cm x 8mm strips

1 cup coconut cream

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

steamed rice, to serve

1½ cups natural yoghurt, to serve

Place all the ingredients except the chicken, coconut cream, cornflour paste, rice and yoghurt in the bowl of a food processor and process until smooth.

Place the chicken in the slow cooker and pour the contents of the food processor over the top. Add the coconut cream and stir to combine. Cover and cook on High for 3–4 hours or High for 30 minutes then Low for 5–6 hours or until the chicken is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and white pepper to taste.

Serve over steamed rice, topped with a dollop of yoghurt and sprinkled with chopped coriander.

As a variation, you can add 250g of raw, peeled prawns just before serving, cooking for a few minutes until the prawns are cooked through.
Saucy Chicken Wings

FOR A 4-5.5 LITRE SLOW COOKER. SERVES 4-6

_So, what's the best thing to serve with these delicious morsels? A big pile of serviettes for sticky fingers — you won't need anything else. However, I have provided a recipe for Spicy Sour Cream Dip, a simple yet tasty, creamy accompaniment._

1.6–1.8kg chicken wings

⅓ cup soy sauce

⅓ cup hoisin sauce

½ cup tomato sauce (ketchup)

3 teaspoons sweet chilli sauce

1 tablespoon honey

1 tablespoon maple syrup

2 teaspoons brown sugar

1 teaspoon grated fresh ginger

3 cloves garlic, crushed

1 teaspoon tahini

3 teaspoons medium-dry sherry or apera

3 teaspoons cider or red-wine vinegar

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

Place the chicken wings in the slow cooker with the sauces, honey, maple syrup, brown sugar, ginger, garlic, tahini, sherry or apera and vinegar and stir to combine. Cover and cook on High for 3–4 hours or High for 30 minutes then Low for 5–6 hours or until the wings are just tender.

Preheat the oven to 210°C.

Transfer the wings to a baking dish using a slotted spoon. Pour the sauce from the slow cooker into a saucepan and bring to the boil over medium–high heat. Simmer until reduced by half and then, if necessary, stir in some or all of the cornflour paste to thicken slightly. Skim any fat from the surface and cook for another minute.

Spoon the sauce over the wings and bake for 5 minutes, then turn over and bake for another 5 minutes or until the sauce forms a thick glaze.
Spicy Sour Cream Dip

½ cup sour cream

2 teaspoons mayonnaise

½ cup peach chutney (purchase from a supermarket or make your own, see recipe below)

¼ teaspoon salt

Mix all the ingredients together until well combined. Serve in a bowl alongside the chicken wings.
Peach Chutney

MAKES 1KG APPROXIMATELY

_This is very handy to have in your pantry to serve with meats, or to mix with sour cream or mayonnaise as a quick dip._

750g peaches (clingstone or freestone), weight with stones removed, chopped

250g onions, peeled and chopped

250ml white vinegar

375g sugar

½ teaspoon salt

½ teaspoon nutmeg

½ teaspoon mixed spice

½ teaspoon ground cloves

½ teaspoon curry powder

½ teaspoon dried chilli flakes

¼ teaspoon cayenne (optional)

Combine all the ingredients in a large pot and bring to the boil, stirring. Cook for approximately 1 hour over medium-low heat, stirring occasionally until a chutney-like consistency is reached.

Bottle and seal immediately. Store in a cool, dry, dark place.
Barbecue Chicken with Glazed Pumpkin

FOR THE CHICKEN, USE A 4.5-5.5 LITRE SLOW COOKER. FOR THE PUMPKIN, USE A 3.5-4 LITRE SLOW COOKER (OPTIONAL). SERVES 4-6.

_The combination of sauces gives this slow cooker chicken a great barbecue flavour. And as if the chicken wasn't enough to savour in this dish, the pumpkin adds a sensational rich sweetness. It is one of my favourite meals. You don't have to use a second slow cooker for the pumpkin in this dish, you can cook it to its first stage by steaming or par-boiling in a pan._

4 cloves garlic, crushed

1 tablespoon Dijon or American mustard

¼ cup barbecue sauce

¼ cup tomato sauce (ketchup)

¼ cup sweet chilli sauce

2 teaspoons redcurrant jelly

2 teaspoons tomato paste

2kg whole chicken

900g pumpkin, peeled and cut into 12cm pieces

2 tablespoons water

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

seasonal vegetables, to serve

Mix the garlic, mustard, sauces, redcurrant jelly and tomato paste together. Spoon one third of the mixture into the base of the slow cooker. Place the chicken on top and pour the remaining sauce over. Cover and cook on High for 3½–4 hours or High for 30 minutes then Low for 5–6 hours or until the chicken is cooked.

Meanwhile, place the pumpkin and water in the smaller cooker. Cover and cook on High for 3 hours or Low for 5 hours or until the pumpkin is just cooked through.

Preheat the oven to 190°C.

Transfer the chicken to a baking dish. If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste. Spoon the sauce over the chicken.

Pat the pumpkin pieces dry with a paper towel and add to the baking dish. Turn over in the sauce to coat.

Bake for 10 minutes, then remove the chicken and keep hot. Turn the pumpkin over in the sauce and bake for 5 minutes more or until the sauce has formed a glaze.

Serve with seasonal vegetables.

Tarragon Chicken with Sourdough Cauliflower Sauce

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 4-6

_The mild anise and citrus flavours of tarragon feature in this dish. Cauliflower is the perfect match, as this vegetable will not overpower the flavour of either the chicken or tarragon. The sauce has its own unique character and texture with the inclusion of sourdough bread. Altogether a delicate but flavoursome dish._

120g white sourdough bread, sliced

150g small cauliflower florets

juice of 1 lemon, plus 1 teaspoon extra

1 onion, cut into quarters

1 tablespoon chopped tarragon leaves

1 teaspoon ground turmeric

2kg whole chicken

¼ cup dry white wine (such as Chardonnay or Riesling)

1 cup apricot nectar

1 teaspoon maple syrup

1 teaspoon soy sauce

seasonal vegetables, to serve

Cover the base of the slow cooker with the bread. Top with the cauliflower, juice of 1 lemon, onion and tarragon, and then sprinkle over the turmeric. Place the chicken on top and pour over the combined wine and apricot nectar.

Mix the extra lemon juice, maple syrup and soy sauce and brush this over the chicken (use all of the mixture). Sprinkle with salt and pepper.

Cover and cook on High for 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the chicken from the cooker and keep warm. Purée the mixture remaining in the slow cooker using a stick blender. Add salt and pepper to taste.

Cut the chicken into portions and serve drizzled with the sauce, and with a side of seasonal vegetables.
Spiced Whole Quail with Coconut Potatoes

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 4-6

_The spices, rich coconut milk and the juices from the quail make a delicious sauce that envelops the tender potato pieces, making this one of my favourite slow-cooked dishes. A little sprinkle of chopped coriander completes this flavour experience._

800g potatoes (peeled weight), cut into 1.5cm cubes

1 cup coconut milk

2 teaspoons grated onion

2 cloves garlic, crushed

½ teaspoon salt

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons ground fennel seeds

2 teaspoons mustard powder

2 teaspoons paprika

½ teaspoon ground cardamom

1 teaspoon chicken or vegetable stock powder

8 quail

1 tablespoon lemon juice

1 tablespoon sweet chilli sauce

2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place the potatoes, coconut milk, onion, garlic and salt in the slow cooker and stir to combine.

Combine the spices and stock powder in a bowl and rub the mixture onto the quail. Place the quail on top of the potato mixture and sprinkle over any leftover spice mix.

Combine the lemon juice and sweet chilli sauce and drizzle over the top of the quail. Cover and cook on High for 4 hours or High for 30 minutes then Low for 6 hours.

Remove the quail and keep hot.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and white pepper to taste.

Serve the potato topped with the quail.

Paprika Chicken with Chorizo and Potato Braise

FOR A 5.5-6.5 LITRE SLOW COOKER. SERVES 6-8

_This recipe is really two dishes in one. As the spicy chicken cooks, it lends its flavours to a sumptuous chorizo-infused potato braise underneath. It is an ideal dish to feed a family or even a group of friends._

1.2kg potatoes, peeled weight, cut into 1.25cm cubes

250g chorizo, cut into 8mm slices

2 spring onions, sliced

3 teaspoons olive oil

1 tablespoon tomato sauce (ketchup)

2–2.5kg whole chicken

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

steamed greens, to serve

seasonal vegetables, to serve

For the Spice Rub

½ teaspoon ground fennel seeds

½ teaspoon smoked paprika

1 tablespoon paprika (not smoked paprika)

1½ teaspoons salt

2 teaspoons sugar

Place the potatoes and chorizo in the slow cooker with the spring onions, olive oil and tomato sauce. Stir to combine and then make a dent in the middle into which the chicken will fit.

**To make the spice rub,** mix all the ingredients together.

Sprinkle a third of the spice mix over the bottom of the chicken, then place in the slow cooker, breast side up. Rub the remaining mixture into the skin.

Cover and cook on High for approximately 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the chicken from the cooker and keep warm.

Remove and discard about ½ cup of the braising liquid. If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Skim any fat from top of potatoes. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Cut the chicken into portions and serve with the braise and with steamed greens and seasonal vegetables.
Mustard Chicken with Lemon and Broccoli

FOR A 3.5 LITRE SLOW COOKER. SERVES 4

_This dish is light enough to serve for lunch with a side of rice or pasta. If you're making it for dinner, try pairing it with creamy mashed potato and steamed seasonal vegetables for a delicious wholesome meal for the family._

900g lean skinless chicken breast fillets, cut into 1.25cm strips

1 onion, finely diced

4 cloves garlic, crushed

1 tablespoon chopped fresh rosemary or basil

1 teaspoon chopped fresh lemon thyme (or regular thyme)

½ teaspoon grated lemon rind

¼ cup lemon juice

1 tablespoon white wine (any sort)

3 teaspoons sweet chilli sauce

2 teaspoons chutney (any sort)

1½ teaspoons apricot jam

1 cup chicken stock, or water mixed with 1 teaspoon stock powder

400g broccoli, cut into florets no bigger than a fingernail

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

mashed potato, to serve

seasonal vegetables, to serve

Place the chicken in the slow cooker with the onion, garlic, herbs, lemon rind and juice, wine, sweet chilli sauce, chutney, jam, stock and broccoli. Stir to combine.

Cover and cook on High for 3½ hours or High for 30 minutes then Low for 4 hours.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve with creamy mashed potato and seasonal vegetables.
Chicken with Orange and Honey Sweet Potato

FOR A 4-5.5.LITRE SLOW COOKER. SERVES 6

_In this dish, chicken fillets are filled with an orange-infused stuffing that permeates the meat and combines with the spices of the Moroccan-inspired sauce. Each portion is therefore a most delicious little parcel, complemented by the creaminess of sweet potato._

650g sweet potatoes, peeled weight, cut into 1.5cm cubes

½ teaspoon salt

⅓ cup orange juice

2 teaspoons mild-flavoured honey

1.5–1.8kg whole chicken

2 teaspoons cornflour mixed to a paste with 2 tablespoons water (optional)

For the Stuffing

1 stick celery, finely diced

1 cup fresh breadcrumbs

1 egg, lightly beaten

2 teaspoons finely grated orange zest

2 teaspoons orange juice

½ teaspoon ground cumin

2 spring onions, finely sliced

2 tablespoons diced dried dates

½ teaspoon salt

For the Spiced Orange and Honey Glaze

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon ground turmeric

¼ teaspoon ground ginger

½ teaspoon salt

2 teaspoons finely grated orange zest

2 cloves garlic, crushed

2 teaspoons honey

2 tablespoons finely chopped coriander

2 tablespoons orange juice

Place the sweet potatoes in the slow cooker, sprinkle with the salt and mix in with the orange juice and honey.

**To make the stuffing,** mix all the ingredients together and press into the cavity of the chicken. Place the chicken on top of the sweet potatoes, breast side up.

**To make the spiced orange and honey glaze,** mix all the ingredients together. Paint the chicken with the mixture using a pastry brush.

Cover and cook on High for 4 hours or High for for 30 minutes, then Low for 5 to 6 hours.

Remove the chicken from the cooker and keep warm. Turn cooker to High for 10 minutes if sauce is too runny, then add some or all of the cornflour paste to thicken. Cook for 5 minutes longer. Skim any fat from the surface.

Serve the chicken and sweet potatoes drizzled with the sauce and with the stuffing alongside.
Portuguese Chicken with Chickpeas and Sweet Potato Puffs

FOR A 4-5 LITRE SLOW COOKER. SERVES 4

_This bold-flavoured dish is reminiscent of the flavours of piri piri chicken. The sweet potato puffs balance out the heat and complement the fruity tones of the sauce, while at the same time imparting a measure of flavour and creaminess in the latter stages of the slow-cooking process._

1kg skinless chicken breast fillets, cut into 1.25cm pieces

150g chorizo, sliced

350g sweet potatoes, peeled and cut into 1.25cm cubes

5 cloves garlic, crushed

6 long red chillies, diced

½ cup white wine (such as Chardonnay)

½ cup tomato sauce (ketchup)

juice of 1 orange

1 teaspoon finely grated lemon rind

2 teaspoons finely grated orange rind

1 tablespoon tomato paste

juice of 1 orange

1 teaspoon mild-flavoured honey

½ teaspoon ground turmeric

1 teaspoon salt

1 teaspoon cornflour

3 teaspoons tomato chutney

200ml plain yoghurt

400g tin chickpeas, drained

3 teaspoons extra cornflour mixed to a paste with 2 tablespoons cold water (optional)

seasonal vegetables, to serve

For the Sweet Potato Puffs

3 teaspoons butter, softened

1 cup self-raising flour

½ teaspoon salt

¼ teaspoon baking powder

¼ cup mashed sweet potato

¼ cup milk, approximately

**To make the chicken,** place all the ingredients except the chickpeas, cornflour paste and seasonal vegetables into the slow cooker and stir to combine. Cover and cook on High for 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the lid and turn the cooker to High 15 minutes before the end of the cooking time. Stir in the chickpeas and replace lid.

**To make the sweet potato puffs,** rub the butter into the combined flour, salt and baking powder and then mix in the sweet potato and enough milk to make a soft dough. Roll into walnut-sized balls and place on top of the simmering chicken mixture.

Cover and cook for 30 minutes. Remove puffs from cooker with a slotted spoon and keep warm.

If necessary, stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve with a side of seasonal vegetables.

Honey Chilli Chicken Drumsticks

FOR A 4-5.5 LITRE SLOW COOKER. SERVES 6

_With a lovely, tangy, sticky glaze, these drumsticks are sure to become a family favourite. For a warming winter meal, serve hot with seasonal vegetables or alone as a substantial canapé. They are even delicious cold, ideal for a picnic or al fresco lunch._

1.8–2kg chicken drumsticks

1 small onion, roughly chopped

3 long red chillies, roughly chopped

1 teaspoon tamarind paste

3 cloves garlic, roughly chopped

2cm piece fresh ginger, roughly chopped

½ cup tomato sauce (ketchup)

¼ cup soy sauce

¼ cup medium or dry sherry

2 teaspoons cider or red-wine vinegar

¼ teaspoon salt

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

Place the chicken drumsticks in the slow cooker. Place the onion, chilli, tamarind paste, garlic and ginger in the bowl of a food processor and process until smooth. Mix with the sauces, sherry, vinegar and salt. Pour over the chicken and stir to coat.

Cover and cook on High for 4 hours, or High for 30 minutes then Low for 5–6 hours or until the chicken is tender. Meanwhile, preheat the oven to 210°C.

Transfer the drumsticks from the cooker to a baking dish. Keep hot.

Pour the sauce from the slow cooker into a saucepan and bring to the boil over medium–high heat. Cook until reduced by half and then, if necessary, stir in some or all of the cornflour paste to thicken. Add salt and pepper to taste and cook for another minute. Skim any excess fat from the surface.

Spoon the sauce over the chicken and place in the oven until the sauce is further reduced to a lovely sticky glaze, turning the drumsticks once during cooking.
Stuffed Pickled Peppers

FOR A 4 TO 4.5 LITRE-CAPACITY SLOW COOKER. SERVES 4-6

_Stuffed capsicums have become common fare as a suggested slow cooker dish, with good reason of course — they are a crowd pleaser, economical to make and certainly quite tasty. However, by using pickled peppers you can take this dish to a whole new level. Pickled red peppers (capsicums) are readily available at retail outlets — the sort you are looking for is whole large red peppers, pickled in vinegar and brine — occasionally a little oil is added. I actually buy a 3kg tin of them (they are delicious sliced, on pizza or in salads also). Any that I do not use in this dish, I freeze for later._

1.5kg pickled peppers (approximately 10 peppers)

500g chicken mince

1 onion, very finely diced

1 tablespoon chopped fresh rosemary or basil

100g feta, crumbled

1½ teaspoons finely grated lemon or lime rind

1 egg, lightly whisked

1 cup fresh breadcrumbs

200g fresh or tinned diced tomatoes

2 cloves garlic

3 teaspoons sweet chilli sauce

½ teaspoon salt

1 teaspoon redcurrant jelly

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water

200ml sour cream

2 teaspoons mayonnaise

2 spring onions, finely sliced

1 long red chilli, finely chopped

Remove the peppers from the pickling liquid and pat dry inside and out with paper towel.

**To make the filling,** mix together the mince, onion, rosemary or basil, feta, lemon or lime rind, egg and breadcrumbs until well combined.

Stuff each pepper with the mixture.

Place in the slow cooker (on their sides, they will not stand up well).

Mix together the tomatoes, garlic, sweet chilli sauce and salt.

Pour over the stuffed peppers.

Place lid on cooker and cook on High for 4 hours or High for 30 minutes, then Low for 5 to 6 hours.

Remove peppers from the cooker with a slotted spoon, and keep hot.

Turn cooker to High for 10 minutes and then thicken the pan juices to a thin gravy consistency with some or all of the cornflour paste. Add salt and pepper to taste.

Mix together the sour cream mayonnaise, spring onion and chilli, adding salt and pepper to taste.

Serve the stuffed pickled peppers on a bed of creamy mashed potato with a little of the gravy spooned over, and mayonnaise on the side.

A simple green salad, lightly coated with an Italian dressing makes an excellent accompaniment.

Tandoori Chicken

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 6

_It's so easy to make this ever-popular favourite from scratch, with no need to buy expensive packaged spice pastes. An ideal accompaniment for this dish isCreamy Coconut Rice with Saffron and Chilli (see recipe)._

1 tablespoon ground turmeric

3 teaspoons paprika

3 teaspoons garam masala

1½ teaspoons ground cardamom

½–1 teaspoon chilli powder

½ teaspoon brown sugar

1 teaspoon finely grated lemon rind

2 teaspoons cornflour

1 teaspoon salt

1 cup Greek or natural yoghurt

1.8–2kg whole chicken

2 teaspoons peanut butter (smooth or crunchy)

3 teaspoons tomato paste

3 teaspoons sweet chilli sauce

1 teaspoon apricot jam

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)

Creamy Coconut Rice with Saffron and Chilli, to serve

Combine the turmeric, paprika, garam masala, cardamom, chilli powder, brown sugar, lemon rind, cornflour and salt. Add the yoghurt and mix to a paste.

Spread about 2 tablespoons of the yoghurt mixture over the base of the slow cooker and place the chicken on top. Pour over the remaining tandoori mix and spread out with a spoon. Cover and cook on High for 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the chicken from the cooker and keep hot. Pour the sauce from the slow cooker into a saucepan and stir in the peanut butter, tomato paste, sweet chilli sauce and apricot jam. Bring to the boil over medium– high heat and cook until reduced by half. If necessary, add some or all of the cornflour paste to thicken and cook for a further 1 minute. Add salt and pepper to taste. Skim any fat from surface.

Carve the chicken into portions and serve with the coconut rice, drizzled with the sauce (or serve the sauce separately in small bowls or a jug).
Ballotine of Chicken with Sweet Potato and Sage Purée

FOR A 4-4.5 LITRE SLOW COOKER. SERVES 4-6

_With the delectable filling of chicken mince and herbs, these little parcels of flavour make a delicious meal served hot with vegetables that complement the sweet potato and sage sauce. In the unlikely event of there being any of the chicken parcels left over, they can be sliced and served cold with salad or as a tasty sandwich filling._

1kg skinless chicken thigh fillets

300g chicken mince

½ cup fresh breadcrumbs

60g rindless bacon, diced

1 small onion, coarsely grated

1 teaspoon finely grated lemon rind

½ teaspoon dried sage

1 tablespoon chopped fresh sage

2 teaspoons Worcestershire sauce

2 teaspoons smooth textured chutney (any sort)

¾ teaspoon salt

250g sweet potatoes (peeled weight), diced

2 tablespoons fresh sage leaves, shredded

juice of 1 lemon

½ cup apricot nectar

2 teaspoons soy sauce

2 teaspoons tomato sauce (ketchup)

1 teaspoon chicken or vegetable stock powder

seasonal vegetables, to serve

Flatten the thigh fillets slightly using a meat tenderiser.

Mix the chicken mince, breadcrumbs, bacon, onion, lemon rind, dried sage, fresh sage, Worcestershire sauce, chutney and ½ teaspoon of the salt until well combined. Spread the mince mixture over each flattened thigh fillet and roll up to enclose the filling.

Place the sweet potatoes, fresh sage leaves and remaining salt in the slow cooker and mix to combine. Place the rolled chicken fillets on top, seam side down.

Mix the lemon juice, apricot nectar, sauces and stock powder together and pour evenly over the top of the chicken.

Cover and cook on High for 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the chicken from the cooker using a slotted spoon and keep warm. Purée the sweet potato mixture remaining in the slow cooker using a stick blender and add salt and pepper to taste.

Serve the chicken fillets topped with the sauce and with a side of seasonal vegetables.
Chicken Mole with Coriander Labne

FOR A 3.5 LITRE SLOW COOKER. SERVES 4-6

_While the sauce for mole is often puréed, I prefer to keep some texture to the dish. However, if you would rather have the smooth sauce, simply remove the chicken pieces from the cooker with a slotted spoon, then purée the sauce with a stick blender. This is a Mexican-style dish with the slight twist of the addition of labne, a Middle Eastern yoghurt cheese. The light and salty herbed labne breaks up the richness of the dish perfectly._

1kg chicken breast fillets, cut into 2cm pieces

1 onion, finely diced

125g button mushrooms, sliced

3 cloves garlic, crushed

1 red capsicum, seeded and finely diced

½ cup red wine (such as Merlot or Cabernet Sauvignon)

½ teaspoon Dijon mustard

2 long red chillies, diced

1½ tablespoons tomato paste

½ teaspoon dried oregano

1 tablespoon chopped fresh oregano

1½ teaspoons ground cumin

1 cup diced tomatoes (fresh, tinned or bottled)

15g dark chocolate

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

1 tablespoon plain yoghurt

For the Coriander Labne

200g labne (purchase from a supermarket or make your own, see recipe)

2 tablespoons plain yoghurt

⅓ cup chopped coriander

2 teaspoons sweet chilli sauce

pinch of ground cumin

**To make the chicken mole,** place all the ingredients except the chocolate, cornflour paste and yoghurt into the slow cooker and stir to combine. Cover and cook on High to 3½ hours or High for 30 minutes then Low for 5 to 6 hours or until the chicken is tender.

Remove the chicken from the cooker and keep warm.

If necessary, remove the lid and turn the cooker to High for 10 minutes. Add the chocolate and stir until melted, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more.

Stir in the yoghurt and the chicken. Add salt and pepper to taste.

**To make the coriander labne,** mix the ingredients together until smooth, adding salt and white pepper to taste.

Serve the mole topped with coriander labne.

Labne (Yoghurt Cheese)

MAKES APPROXIMATELY 200G

500g Greek yoghurt

juice of ½ lemon

1 teaspoon salt

3 teaspoons olive oil

475ml sunflower oil, approximately

75ml olive oil extra, approximately

Combine yoghurt, lemon juice, salt and 3 teaspoons of olive oil in a bowl and mix well.

Rinse a piece of muslin in boiling water. Drain, allow to cool, and then lay it out, double thickness, in a large colander in a bowl. Pour the yoghurt mixture into this, and tie the top to form a bag. Suspend this bag over the bowl and leave for 2 days in a cool place. If you live in a warm climate, or in summer in a cooler climate, the bag and bowl may need to be kept in the fridge.

Roll the resulting yoghurt cheese into walnut sized balls and place in a sterilised one litre jar. Cover with a combination of 85 per cent sunflower oil and 15 per cent olive oil, making sure there are no air pockets. Seal and store in the fridge for 2–3 weeks.
Lemon Chicken with Pancetta and Camembert

FOR A 5-6 LITRE SLOW COOKER. SERVES 4-8

_The sauce that forms during slow cooking is creamy, tangy and zesty, with the melting camembert and the mustard and lemon. It is a lovely, decadent and scrumptious dish._

4 skinless small chicken breasts, tenderloin still attached

50g sliced pancetta

½ cup chicken stock

1 teaspoon wholegrain mustard

1 tablespoon lemon juice

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

seasonal vegetables, to serve

For the Pancetta and Camembert Stuffing

1 small onion, grated

2 tablespoons chopped rosemary

1 small egg, lightly beaten

1 cup fresh breadcrumbs

1 teaspoon chutney (any sort)

1 teaspoon soy sauce

1½ teaspoons grated lemon rind

2 teaspoons Worcestershire sauce

50g pancetta, diced

¼ teaspoon salt (optional)

160g camembert, cut into 4 pieces

**To make the pancetta and camembert stuffing,** mix together all the ingredients except the camembert. Divide into four portions and form each portion around a slice of camembert to enclose completely.

Remove the tenderloin from each chicken breast and set aside. Cut a large pocket in each breast fillet and press the stuffing into the pockets. Place the tenderloin pieces on top and then top with a slice of pancetta. Secure with toothpicks or short skewers and place seam side down in the slow cooker.

Mix the chicken stock, mustard and lemon juice together and pour around the chicken. Cover and cook on High for 4 hours or High for 30 minutes then Low for 5–6 hours.

Remove the chicken from the cooker and keep hot. Remove and discard the toothpicks.

If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the chicken sliced, drizzled with the sauce and with fresh seasonal vegetables alongside.

Note: If you'd prefer to serve the chicken cold, brush the cooked uncut chicken with the sauce to glaze and then refrigerate. Cut into slices at serving time.
Pork

Until the 1980s pork was a relatively unpopular protein choice, considered too fatty to be healthful. However, an enthusiastic marketing campaign then began, promoting pork as 'the other white meat' and extolling its versatility in everyday cooking, as well as its nutritional benefits.

Now considered to be a healthier meat, pork as a menu option has steadily become increasingly popular. It is very well suited indeed to slow cooking with its versatility ensuring a place in meals for breakfast, lunch or dinner.

This chapter certainly makes the most of a range of pork cuts — from ribs to mince, roast style dishes to braises, all mouth-wateringly delicious.
Chorizo and Ham Two Potato Bake

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_This dish is hearty enough to serve as a main. However, it is also an excellent accompaniment to rich meat dishes, and especially handy when you're having a barbecue. While it is delicious served hot, it can also be served cold like a very tasty rendition of potato salad (you may need to add a little extra mayonnaise)._

800g waxy potatoes, washed and cut into 1.25cm pieces

300g sweet potatoes, peeled and cut into 1.25cm pieces

250g leg ham, diced

2 chorizo (approximately 250g), cut into 1cm cubes

3 spring onions, sliced, plus

2 extra, sliced, to serve

¼ cup water

2 teaspoons cornflour mixed to a paste with 1 tablespoon water (optional)

½–¾ cup whole egg mayonnaise

Place the potatoes, sweet potatoes, ham, chorizo, spring onion and water in the slow cooker and stir to combine. Cover and cook on High for 3 hours or Low for 6 hours or until the potatoes are just tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more. Stir in the mayonnaise and add salt and pepper to taste.

Serve sprinkled with spring onion.

Note: If serving this dish as a main meal, serve with steamed carrots and broccoli.
Cider-braised Pickled Pork with Apricot Mustard Glaze

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 4-6

_Apple cider adds a whole new dimension to an old-fashioned favourite, which is made even more delicious by the finishing glaze. This pickled pork is equally tasty served hot or cold, or as a sandwich filling with a fruit chutney (such asPeach Chutney)._

1.2kg lean boneless pickled pork 375ml medium–dry cider

1 onion, cut into quarters

4 cloves

6 allspice berries

1 teaspoon fennel seeds

1 bay leaf

2 teaspoons maple syrup

2 teaspoons brown sugar

1 tablespoon cider vinegar

salad or seasonal vegetables, to serve

For the Apricot Mustard Glaze

2 teaspoons apricot jam

2 teaspoons soy sauce

1 teaspoon Dijon or hot English mustard

Place the pork into the slow cooker with the cider, onion, spices, bay leaf, maple syrup, brown sugar and vinegar. Add enough water to almost cover the pork. Cover and cook on High for 4–5 hours or Low for 8–10 hours.

Preheat the oven to 200°C.

Transfer the pork to a baking dish and pat dry using a paper towel.

**To make the apricot mustard glaze,** mix all of the ingredients together. Brush with half the glaze, then bake for 5 minutes. Brush the remaining glaze over the pork and bake for a further 5 minutes.

Rest the pork for at least 10 minutes before cutting into slices. Serve with salad or seasonal vegetables.
Italian Pulled Pork Sliders

FOR A 4-5 LITRE SLOW COOKER. SERVES 6-8

_This pulled pork has, as the title suggests, bold Italian flavours, which makes it a delicious alternative to the more common American style. The slider rolls are infused with Mediterranean herbs to add an extra dimension to this perfect party sharing dish. To offset the richness of the pork, I find that these sliders are also great filled with a tablespoonful or two of coleslaw (the recipe for which follows)._

2kg boned pork shoulder or leg, visible fat removed

1 onion, finely diced

6 cloves garlic, crushed or sliced

¼ cup chopped basil, plus 2 tablespoons extra

1 tablespoon chopped rosemary, plus 3 teaspoons extra

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon salt

1 cup tinned diced tomatoes

½ cup dry red wine (such as Cabernet Sauvignon)

3 teaspoons port

2 teaspoons redcurrant jelly

3 teaspoons sweet chilli sauce

2 teaspoons Worcestershire sauce

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

For the Herbed Slider Rolls

4 cups plain flour

3 teaspoons instant dried yeast

2 teaspoons salt

3 teaspoons sugar

½ cup chopped basil

1 tablespoon chopped rosemary

2 tablespoons parmesan

2 tablespoons olive oil

2 cups warm water, approximately

1 egg, lightly beaten with 1 tablespoon water

Place the pork in the slow cooker. Add the remaining ingredients, except the extra basil and rosemary and the cornflour paste and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the pork is very tender.

Remove the pork from the cooker and shred using two forks. Stir the shredded pork and the extra basil and rosemary into the slow cooker.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken the sauce. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Meanwhile **to make the herbed slider rolls,** mix the flour, yeast, salt, sugar, basil, rosemary and parmesan in a large bowl. Make a well in the centre and pour in the olive oil and enough water to mix to a soft dough. Cover the bowl with cling wrap and leave to rise for about 1 hour or until approximately doubled in size.

Preheat the oven to 200°C. Grease and line two baking trays with baking paper.

Turn the dough out onto a lightly floured surface and knead briefly until smooth. Shape into 24 equal-sized balls and place side by side on the baking trays, allowing a little room for spreading. Allow to rise for 20 minutes. Brush gently with the egg mixture.

Bake for 15 minutes until golden brown and cooked through. Turn out onto a wire rack to cool.

Serve the rolls filled with the pork and some coleslaw (if using).

Coleslaw

750g finely shredded cabbage leaves (not Savoy cabbage)

1 small red onion, finely diced or grated

1 medium carrot, coarsely grated

½ cup tinned corn kernels, drained

1 cup coarsely grated tasty cheese

⅓ cup sour cream

⅓ cup mayonnaise

Toss all ingredients together, adding salt and white pepper to taste.
Sweet, Salty, Sticky Pork Ribs

FOR A 3.4-4.5 LITRE SLOW COOKER. SERVES 6

_This ever-popular dish is perfect for the slow cooker. All you need to do to complete the delectability of the ribs is to pop them in the oven for a few minutes at the end of the slow cooking time to seal the glaze. Truly finger-licking good; be warned that it's impossible to stop at just one._

1.5–2kg short-cut pork ribs

¼ cup brown sugar

½ cup tomato sauce (ketchup)

¼ cup soy sauce

¼ cup barbecue sauce

¼ cup sweet chilli sauce

3 teaspoons honey

2 teaspoons Dijon mustard

½ teaspoon Chinese five-spice powder

¼ cup bourbon or whisky

½ teaspoon salt

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place the ribs in the slow cooker. Combine the remaining ingredients except the cornflour paste and pour over the ribs. Cover and cook on High for 4 hours or High for 30 minutes then Low for 6 hours or until the ribs are tender.

Preheat the oven to 210°C.

Transfer the ribs to a greased baking dish.

Pour the sauce from the slow cooker into a saucepan and bring to the boil over medium–high heat. Cook until reduced by half and then, if necessary, stir in some or all of the cornflour paste to slightly thicken. Skim any excess fat off the top, add salt and pepper to taste and cook for another 1 minute.

Spoon half of the sauce over the ribs and bake for 5 minutes. Turn the ribs over, cover with the remaining sauce and bake for another 5 minutes or until the sauce has formed a glaze.
Pork Shoulder with Red Cabbage and Fennel Braise

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

_A perfect dish for cold winter nights — this deliciously spiced, fall-apart tender pork is served on a bed of luscious red cabbage. As this cooks, the slow braising cabbage surrounds the pork, picking up the flavour of the spices and imparting its own richness to the dish in a wonderful melding of flavours._

500g red cabbage, cut into 8mm slices

150g fennel bulb, thinly sliced

1 onion, sliced

1 apple, coarsely grated

2 cloves garlic, crushed

150g rindless bacon, diced or sliced

1 tablespoon cider vinegar

½ teaspoon caraway seeds

2 teaspoons redcurrant jelly, plus 3 scant teaspoons extra

1.8kg bone-in pork shoulder, visible fat removed

½ teaspoon ground cardamom

½ teaspoon ground fennel seeds

½ teaspoon brown sugar

½ teaspoon chicken or vegetable stock powder

1 tablespoon tomato paste

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)

Spelt and Wholemeal Bread, to serve

Place the vegetables and apple into the cooker along with the garlic, bacon, vinegar, caraway seeds and redcurrant jelly and stir to combine. Spread the extra 3 teaspoons of redcurrant jelly over the pork and place in the slow cooker. Combine the spices, sugar and stock powder and massage into the meat. Cover and cook on High for 4 to 5 hours or Low for 8 to 9 hours until pork is tender.

Remove the pork from cooker and leave to rest for 15 minutes. Keep warm.

Stir the tomato paste into the cabbage mixture, cover and cook on High for 5 minutes. If necessary, stir in some or all of the cornflour paste to thicken slightly. Add salt and pepper to taste and cook for 7 minutes more.

Serve the cabbage braise in bowls, topped with pull-apart portions of the pork and fresh spelt and wholemeal bread alongside to soak up the juices.

Chinese Spiced Pork with Chilli and Ginger

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_A rich braise made with lean pork and fragrant Chinese spices. Serve with rice and green vegetables for a fantastic mid-week meal the whole family will love._

1kg lean diced pork

2 onions, sliced

1 carrot, cut into thin strips

1 red capsicum, seeded and cut into thin strips

2 long red chillies, diced

6 cloves garlic, crushed

1 tablespoon finely grated fresh ginger

2 teaspoons finely grated lemon rind

1 teaspoon Chinese five-spice powder

¼ cup sweet chilli sauce

2 tablespoons sherry (any sort)

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon honey

1 teaspoon salt, optional

1 cup chicken stock

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

steamed rice, to serve

2 spring onions, finely sliced, to serve

steamed Asian greens, to serve

Place all the ingredients except the cornflour paste, rice, spring onions and Asian greens into the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the pork is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the pork on a bed of steamed rice, sprinkled with the spring onions and with a side of steamed Asian greens.
Stuffed Loin of Pork with Redcurrant and Chilli Glaze

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

_This rolled pork loin is a lovely centrepiece for dinner with friends, as it looks impressive but in actuality is simple to prepare. And the redcurrant glaze, with its hint of chilli, complements the pork beautifully._

1.7kg boneless rolled loin of pork, rind and visible fat removed

500g lean pork mince

1 onion, grated

1 egg, lightly beaten

¾ cup wholemeal breadcrumbs

1 tablespoon chopped sage

1 teaspoon ground fennel seeds

1 teaspoon sweet paprika

¼ teaspoon ground ginger

½ teaspoon salt

2 teaspoons tomato, peach or apricot chutney

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

mashed potato, to serve

seasonal vegetables, to serve

For the Redcurrant and Chilli Glaze

¼ cup sweet chilli sauce

1 tablespoon redcurrant jelly

¼ cup tomato sauce (ketchup)

1 tablespoon dry white wine (such as Chardonnay or Sauvignon Blanc)

¼ teaspoon salt

Unroll the pork and, if necessary, cut a slash into the thicker end so that it butterflies out to the same thickness as the thinner end.

Combine the pork mince, onion, egg, breadcrumbs, sage, spices, salt, chutney and sauces. Spread the mixture over the pork loin and roll up again. Place in the slow cooker seam side down.

**To make the redcurrant and chilli glaze,** mix all the ingredients together. Pour over the top of the pork. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the pork is tender.

Remove the pork from the cooker, cover with foil and leave to rest for 15 minutes.

Meanwhile, if necessary, remove the lid and turn the cooker to High and cook, uncovered, for 10 minutes. When the pan juices are bubbling, mix in some or all of the cornflour paste to make a medium–thin sauce. Add salt and pepper to taste and cook for 5 minutes more. Skim any fat from the surface.

Cut the pork into slices, arrange in a serving dish and drizzle with the sauce. Serve with sides of creamy mashed potato and seasonal vegetables.

Mojo Pork with Red Wine and Orange Reduction

FOR A 4-5.5 LITRE SLOW COOKER. SERVES 4-6

_When traditionally made, mojo pork can have varying levels of spicy heat. In this recipe that level is low, supplied only by the smoked paprika. If you prefer a hotter sauce, simply add 1 teaspoon of dried chilli flakes at the outset. The traditional acidity associated with mojo pork is provided by the orange and lime juice._

1 onion, finely diced

¼ cup chopped pitted Kalamata olives

1.8kg piece boned pork shoulder, visible fat removed

¼ cup orange juice

1 teaspoon finely grated orange rind

¼ cup lime juice

1 teaspoon finely grated lime rind

2 tablespoons port

2 teaspoons redcurrant jelly

2 teaspoons ground fennel seeds

2 teaspoons ground coriander

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon chicken or vegetable stock powder

Pumpkin, Parsnip and Coriander Purée, to serve

For the Red Wine and Orange Reduction

¼ cup red wine (such as Merlot)

¼ cup orange juice

Place the onion and olives in the slow cooker and place the pork on top.

Stir together the orange juice and rind, lime juice, port and redcurrant jelly and set aside. Mix the spices and stock powder together. Mix a little of the orange juice mixture into the spices to form a smooth paste.

Pour the remainder of the orange juice mixture into the slow cooker. Spoon the spice paste mixture over the top surface of the pork.

Cover and cook on High for 4 to 5 hours or Low for 8 to 9 hours or until the pork is tender. Remove to a platter and keep warm.

Strain the sauce from the slow cooker into a saucepan. Add the red wine and orange juice and bring to the boil over medium–high heat. Cook until reduced by half and add salt and pepper to taste.

Cut the pork into thick slices, and serve on a bed of purée, drizzled with the red wine and orange reduction.
Asian Five-spice Pork Belly

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

_When slow-cooked until perfectly tender, pork belly forms a flavoursome sauce, which is then thickened to an almost glaze-like consistency. The pork can be served in steamed buns (see next page) to good effect, or even over a small bed of long-grain rice._

1.2kg pork belly (weight after trimming excess external fat; non-trimmed weight 1.6kg approximately)

2 red chillies, finely chopped

2 spring onions, sliced, plus 3 extra, sliced, to serve

3 cloves garlic, crushed

¼ cup soy sauce

1 tablespoon tomato sauce (ketchup)

⅓ cup sugar

1½ teaspoons Chinese five-spice powder

1½ teaspoons fish sauce

¼ cup dry or medium–dry sherry

juice of 1 small lime

finely grated rind ½ small lime

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

steamed rice, to serve

Place the pork belly in the slow cooker. Mix the remaining ingredients except the extra spring onions, cornflour paste and rice together, and pour over the pork. Cover and cook on High for 4 hours or Low for 7–8 hours or until the meat is tender.

Remove pork from the cooker to rest for 10–15 minutes.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste. Skim any fat from surface.

Slice the pork and serve on steamed rice, drizzled with the sauce and sprinkled with extra spring onions, or in steamed yeast buns.
Asian-style Steamed Buns

FOR A 6.5 LITRE SLOW COOKER. SERVES 4-6

_A light and yeasty accompaniment for Asian Five-spice Pork Belly or similar fillings._

1½ cups plain flour

1½ teaspoons instant dried yeast

1 teaspoon sugar

¾ teaspoon salt

½ teaspoon baking powder

2 teaspoons rice bran or peanut oil, plus ⅓ cup extra

¾ cup warm water, approximately

Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Make a well in the centre and pour in the 2 teaspoons of oil and almost all the water and mix to a soft dough, adding a little extra water if necessary. Cover the bowl with cling wrap and leave to rise for about 1 hour or until the dough has approximately doubled in size.

Turn the dough out onto a lightly floured surface and knead until smooth (about 3 minutes). Shape into a long rope approximately 2.5cm in diameter. Cut into 8–10 pieces. Shape each into a ball, then pat out to a circle with a diameter of about 10cm. Brush one half of each circle with a little of the extra oil and fold over.

On the benchtop, prepare a double thickness of foil that will eventually sit snugly inside the slow cooker. Brush one side with some of the extra oil and place the prepared buns on top.

Place a small rack in the slow cooker and pour in 1½ cups of warm water. Lift the buns on their foil into the slow cooker. Place the lid on the cooker and turn it to High.

After 10–15 minutes, when the buns have risen, lift the foil on which they are placed and lower it carefully into the slow cooker. Cover the cooker insert top with a single layer of foil and replace the lid.

Cook on High for 2 hours. Remove the buns from the cooker and cover with a clean tea towel to keep soft.

To serve, split the warm buns open and fill with any savoury filling you like. The buns do not need to be cut with a knife as they split easily.
Sumac Pork with Citrus Sauce

FOR A 3.5-4.5 LITRE SLOW COOKER SERVES 4-6

_The tangy Mediterranean flavours of sumac spice predominate in this recipe. These are enhanced by citrus and honey to make a spectacular and unusual pot roast-style dish. I have found that the nicest accompaniment to this dish, albeit a little cross-cultural, is couscous._

1.2–1.4kg boned pork shoulder, visible external fat removed

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

prepared couscous, to serve

green salad, to serve

For the Citrus Sauce

3 teaspoons ground sumac

1 tablespoon paprika

½ teaspoon onion powder

½ teaspoon garlic powder

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground cardamom finely grated rind and juice of 1 small lime

finely grated rind and juice of 1 small lemon

finely grated rind and juice of 1 orange

2 teaspoons sugar

2 teaspoons maple syrup or mild-flavoured honey

2 teaspoons redcurrant jelly

½ teaspoon salt

1 tablespoon tomato sauce (ketchup)

To make the citrus sauce, mix all the ingredients together.

Place the pork in the slow cooker and pour over the sauce. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the pork is tender.

Remove from cooker and keep warm.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste. Skim off any fat from the surface.

Serve the pork sliced with couscous and a green salad.

Note: Any leftover pork makes a delicious sandwich filling, combined with other salad ingredients or a tasty condiment such as peach chutney.

Cabbage with Mushrooms and Bacon

FOR A 3.5-5 LITRE SLOW COOKER. SERVES 4-6

_While it may well be supposed that this recipe is most suitable as a side dish, it is easily made more substantial as a main when served over steamed rice or polenta, or mixed through pasta. It certainly has ample flavour to do so. The long slow cooking gives the cabbage a most pleasing, almost buttery texture, complemented by the earthiness of field mushrooms and the saltiness of bacon._

300g field mushrooms, sliced

2 sticks celery, diced

2 cups shredded cabbage

150g rindless bacon, diced

1 onion, diced

1 red capsicum, seeded and diced or sliced

1 tablespoon soy sauce

2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place all the ingredients except the cornflour paste into the slow cooker and stir to combine. Cover and cook on High for 3 hours or Low for 6 hours.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.
Stuffed Mushrooms

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 4

_These slightly salted savoury mushrooms are filled with a tasty filling of pork, bacon and herbs. They are very versatile in that they can be served as an entrée or as a main course. The sauce that forms as the mushrooms slow cook lifts the dish to a whole extra flavour level — simply delicious!_

2 teaspoons dry or medium sherry or apera

2 teaspoons tomato sauce (ketchup)

2 teaspoons soy sauce

8 large mushrooms (approximately 800–900g), such as honey, Swiss brown or Portobello

125g rindless bacon, cut into 1.25cm pieces

For the Stuffing

120g pork mince

1 small onion, grated

60g rindless bacon, finely diced

1 egg yolk

1 cup fresh breadcrumbs

2 teaspoons chopped thyme

3 teaspoons chopped sage

⅓ cup freshly grated parmesan

¼ teaspoon salt (optional)

Combine the sherry or apera and the tomato and soy sauces and pour into the cooker.

**To make the stuffing,** combine all of the ingredients. Top each mushroom with the stuffing, pressing down lightly to make it stick. Place the mushrooms in the slow cooker and top each with the bacon pieces. Cover and cook on High for 3 hours or Low for 6–7 hours.

Preheat a grill to high. Place the mushrooms under the grill for approximately 5 minutes to crisp the bacon.

Meanwhile, if necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Place a spoonful of the sauce on each plate and top with a mushroom or two per serve.

Parsnip and Bacon Braise with Chermoula

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE

_The earthy, sweet tones of parsnip are beautifully matched to the rich saltiness of bacon, as I discovered when developing this recipe. When enlivened and freshened with chermoula at serving time, the dish becomes truly outstanding._

900g parsnips cut into 1.25cm cubes

250g rindless bacon, diced

1 onion, diced

1 cup chicken or vegetable stock

3 teaspoons lemon juice

½ teaspoon salt

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

For the Chermoula

2 spring onions, finely sliced

¼ cup chopped coriander

⅓ cup chopped parsley

1 teaspoon finely chopped preserved lemon rind only

1 long red chilli, finely chopped

2 teaspoons olive oil

2 teaspoons lemon juice

**To make the braise,** place all the ingredients except the cornflour paste into the slow cooker and stir to combine. Cover and cook on High for 3–4 hours or Low for 6–7 hours.

Meanwhile, to make the chermoula, combine all the ingredients, adding salt and pepper to taste. Refrigerate until serving time.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the braise topped with a drizzling of the chermoula.

Note: You will need up to 1.5kg unpeeled parsnips to achieve the specified weight for this recipe.
Slow cooker Savoury Rice

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6 AS A SIDE

_This dish is a delicious accompaniment to a tasty braise or stew. With extra vegetables included — 1½ cupfuls diced, approximately — it can be upgraded to a more substantial main course dish. Keep in mind that in this case, it may take 15 minutes longer cooking time for the vegetables to cook through._

2 cups long-grain rice

1 large onion, diced

300g rindless bacon, diced

3 stalks celery, finely diced

1 litre chicken or vegetable stock (or water with

3 teaspoons stock powder)

Place all the ingredients in the slow cooker and stir to combine. Cover and cook on High for 2 hours or Low for 3½–4 hours. Add salt and pepper to taste.
Lamb and Goat

There is nothing quite like the delicious tenderness of lamb, not to mention the mouth-watering aroma as it slow cooks. Lamb can be matched to all sorts of other ingredients in a most pleasing way: robust root vegetables, herbs and spices, even fruits and dairy, as is the case in some of the recipes in this section.

Goat, unlike lamb, is a relatively new cooking discovery for me. Aside from a rather disastrous attempt at an oven-roasted leg of goat some years ago, it just wasn't something I had thought about cooking in my slow cooker.

However, I was aware that it is the most widely consumed meat in the world, and with its comparatively low fat content it should be particularly well suited to slow cooking. I am happy to report that this was indeed the case — the dishes that follow are incredibly tasty, the meat tender and sweet. The goat shanks for instance, are far less oily in the finished dish than lamb shanks.

Quite remarkably and unexpectedly, I have almost come to prefer the flavour of goat to lamb.
Roasted Lamb with Parsnip Purée and Basil Pesto

FOR A 4.5-6 LITRE SLOW COOKER. SERVES 6-8

_This is a whole new and delicious take on a slow-cooked roast of lamb. The parsnip purée, which obligingly cooks as the lamb does, is smooth, sweet and creamy. The pesto adds a delicious Mediterranean flavour lift at serving time. Certainly a memorable dish to prepare for family and friends._

600g parsnips (peeled weight), cut into 1cm slices

juice of ½ lemon

1 teaspoon chopped rind of preserved lemon (or ½ teaspoon finely grated lemon rind)

2kg (approximately) leg of lamb, visible fat removed

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

For the Basil Pesto

1 cup firmly packed basil leaves

juice of ½ lemon

¼ teaspoon salt

½ cup pine nuts

⅓ cup olive oil

Place the parsnips, lemon juice and preserved lemon in the slow cooker and stir to combine. Place the lamb on top with the meatiest side uppermost.

Cover and cook on High for 4–5 hours or Low for 8–10 hours or until the lamb is tender.

Remove the lamb from the slow cooker and leave to rest for 20 minutes.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook the parsnip mixture, uncovered, for 5 minutes more. Skim any excess fat from the surface. Purée the cooker contents using a stick blender and add salt and pepper to taste.

**To make the pesto,** place the basil, lemon juice, salt and pine nuts in the bowl of a food processor and process until finely chopped. With motor running, gradually drizzle in the olive oil until the mixture forms a paste. Add salt and pepper to taste. Skim any fat from the surface.

Carve the lamb into slices and serve on a bed of the parsnip purée, with a bowl of the basil pesto to the side as an accompaniment.

Greek-style Roasted Lamb with Raisin and Redcurrant Sauce

FOR A 4-5.5 LITRE SLOW COOKER. SERVES 6

_A humble shoulder of lamb becomes mouth-wateringly tender and succulent in this slight twist on a classic Greek dish. The tartness of the lemon is balanced by the inclusion of plump, juicy raisins and a splash of redcurrant jelly._

1.5kg (approximately) boneless lamb shoulder, visible fat removed

1½ cups sourdough breadcrumbs

2 tablespoons semi-dried tomatoes, diced

100g feta crumbled

1 egg, lightly beaten

2 teaspoons grated lemon rind

2 tablespoons chopped oregano

1 small onion, grated

1 clove garlic, crushed

juice of 1 lemon

2 teaspoons finely grated lemon rind

pinch of salt

1½ tablespoons raisins

3 teaspoons redcurrant jelly

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

seasonal vegetables, to serve

Lay the lamb out flat. Combine the breadcrumbs, semi-dried tomatoes, feta, egg, lemon rind, oregano, onion and garlic and spread approximately two-thirds of the mixture (whatever will fit) over the surface of the lamb, to within 2cm of the edges. Roll up the lamb to enclose the filling and secure with butcher's twine or skewers.

Sprinkle the remaining stuffing over the base of the slow cooker and place the rolled lamb on top seam side down. Drizzle the lemon juice and sprinkle the rind over the meat, and then sprinkle with a little salt. Sprinkle raisins around the lamb. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.

Remove the lamb from the cooker and leave to rest for 20 minutes, covered loosely with foil.

Meanwhile, strain the cooker juices into a saucepan and add the redcurrant jelly. Bring to the boil and thicken if needed with some or all of the cornflour paste. Add salt and pepper to taste.

Cut the lamb into thick slices. Serve drizzled with the sauce and with a side of seasonal vegetables.
Middle Eastern Lamb and Spinach Rolls with Herbed Couscous

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 4-6

_A little like a dolmade, a little like a cabbage roll, this dish combining spinach and lamb has a different twist and flavour all its own. If you can't find any spinach, silver beet will do just as well. Kale leaves could even be substituted, but their flavour will be stronger and a touch on the bitter side._

700g lamb mince

1 egg, lightly whisked

1 cup fresh breadcrumbs

1 onion, grated

½ teaspoons salt

2 teaspoons soy sauce

2 teaspoons Worcestershire

2 teaspoons tomato chutney

250g large spinach leaves, washed and stalks removed

1 clove garlic, grated

125g tin red kidney beans, drained well

½–¾ cup Greek yoghurt, to serve

2 tablespoons pine nuts, toasted in a moderate oven for 5 minutes and then chopped, to serve

For the Sauce

300g ripe fresh or tinned diced tomatoes

1 teaspoon ground cumin

1 teaspoon dried oregano

2 teaspoons Worcestershire sauce

2 teaspoons tomato chutney

½ teaspoon salt

1 tablespoon sweet chilli sauce

For the Herbed Couscous

1½ cups couscous

1½ cups boiling water

2 tablespoons chopped herbs (mint, parsley and chives)

½ teaspoons salt

Combine the lamb, egg, breadcrumbs, onion, salt, sauces and chutney. Mix well.

Place the spinach leaves in a large saucepan with ¼ cup boiling water. Bring to the boil, cover, then reduce heat and cook for 2 minutes. Drain well, squeezing out as much liquid as possible.

Divide the filling mixture into eight roll shapes. Cut the spinach leaves to form eight pieces in total. Place each portion of meat onto a piece of spinach leaf and wrap to enclose into a roll. Place in the slow cooker.

**To make the sauce,** combine all of the ingredients in a bowl and then pour over the rolls. Cover and cook on High for 4 hours or Low for 6–7 hours.

Close to serving time, to make the herbed couscous, place the couscous in a heatproof bowl, cover with the boiling water and leave for 7–10 minutes. Stir in the chopped herbs and salt and fluff up with a fork.

Remove the spinach rolls with a slotted spoon and keep hot. Turn cooker to High and then thicken the sauce if needed with some or all of the cornflour paste, cooking uncovered for 5 minutes more.

Add the garlic and kidney beans to the slow cooker. Cover and cook for 10 minutes more.

Serve the rolls on the herbed couscous, topped with the sauce, a dollop of yoghurt and a sprinkling of pine nuts.
Braised Lamb with Quince

For a 3.5-4.5 litre slow cooker. Serves 4-6

_While it may sound unusual, lamb and quince is a classic North African combination, and makes for one of the most delicious braises I have ever tasted. The acidity of the quince is balanced by the creamy sweet potato, creating the perfect match for the lamb._

1kg lean diced lamb

200g quinces, peeled, cored and cut into 1.25cm cubes

250g sweet potatoes, peeled and cut into 1cm cubes

2 onions, diced

1 teaspoon ground cumin

½ teaspoon ground cardamom

2 teaspoons tomato chutney

2 teaspoons sherry (any sort)

1 tablespoon tomato sauce (ketchup)

1 teaspoon brown sugar

2 teaspoons quince jelly or apricot jam

1 cup chicken or vegetable stock, or water

½ teaspoon salt

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

mashed potato, to serve

seasonal vegetables, to serve

Place all the ingredients except the cornflour paste, mashed potato and seasonal vegetables in the slow cooker and stir to combine.

Cover and cook on High for 4–5 hours or Low for 7–8 hours or until the lamb is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve with creamy mashed potato and seasonal vegetables.
Spiced Lamb Filled Pide Pockets with Harissa

FOR A 3.5 TO 4.5 LITRE-CAPACITY SLOW COOKER. SERVES 6

_So very delicious with the flavours of India. Pide pockets can be purchased as a quick and easy option. However, try making your own at least once for a vastly superior result. The recipe is included here, as is a recipe for homemade Harissa (use fewer chillies if a milder heat is preferred)._

For the Spiced Lamb

½ cup warm water

1 tablespoon olive oil

600g lean lamb (shoulder or leg) finely diced

500g lamb mince

1 onion, finely chopped

3 cloves garlic, crushed

3 teaspoons grated green ginger

2 long red chillies

1 small red capsicum, diced

2 tablespoons tomato paste

2 tablespoons chopped coriander root

1 teaspoon ground coriander

1 teaspoon ground cumin

1 tablespoon sweet chilli sauce

½ cup chicken stock

½ teaspoon salt

2 teaspoons cornflour mixed to a paste with 2 tablespoons cold water

1 cup plain yoghurt, to serve

Pour ½ cup warm water into the slow cooker and turn to Low. Heat the oil in a saucepan and sauté the diced lamb and lamb mince until well coloured and broken up. Add the remaining ingredients, except the cornflour paste. Cook, uncovered, for 5 minutes more.

Transfer to slow cooker and cook on High for 4 hours or on Low for 7 to 8 hours. Turn cooker to High for 10 minutes, and then thicken with some or all of the cornflour paste. Cook for 5 minutes, adding salt and pepper to taste.

For the Harissa

1 large red capsicum

5 long red chillies, seeds removed and chopped

2 cloves garlic, crushed

½ teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

pinch brown sugar

1 tablespoon olive oil

2 teaspoons lime juice

Halve the red capsicum and remove the seeds and membrane. Place skin side up on a tray and brush with a little canola (or similar) oil. Place under a pre-heated hot grill until the skin blackens. Remove to a bowl and cover with cling wrap.

When cool, remove the skin. Place the capsicum flesh in the bowl of a food processor with the remaining ingredients and process until smooth.

For the Pide Pockets

2 cups plain flour

2 cups wholemeal flour

4 teaspoons instant dried yeast

2 teaspoons salt

1 teaspoon sugar

½ teaspoon baking powder

400ml warm water

Place the flours, yeast, salt, sugar and baking powder in a large bowl and mix well.

Make a well in the centre and pour in the water to make a firm dough. Cover the bowl with cling wrap and leave in a warm place to rise until the dough has doubled in size.

Turn out onto a lightly floured bench and knead for 2 to 3 minutes or until smooth. Cut dough into 90g pieces and dust each lightly with flour. Roll into a circle approximately 12cm in diameter.

Place the pides onto baking paper, cut to fit large baking trays. Leave to rise on the paper only (i.e. not the trays) and cover with a clean tea towel, for 20 minutes.

Meanwhile, heat the oven to 240°C. Place 2 large baking trays in the oven for 5 minutes once the pides have risen.

Slide the pides on their paper onto the trays and immediately bake for approximately 8 minutes until puffed and golden brown.

When cool enough to handle, split in half, almost all the way through, then fill with the lamb and top with a dollop of Harissa.

Lamb Vindaloo with Mint Raita

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 4-6

_This vindaloo is tangy rather than very hot on the palate, with a delicious combination of Indian spices. Of course, if you prefer more heat, you can increase the fresh chillies to six, and/or the dried chilli flakes to 1 teaspoon. A zesty mint-infused raita is a wonderful accompaniment to pair with the lamb._

1kg lean diced lamb

1 onion, diced

2 long red chillies, diced

4 cloves garlic, crushed

1 tablespoon grated fresh ginger

3 long red chillies, diced

2 teaspoons lemon or lime juice

1 tablespoon vinegar

2 teaspoons tomato chutney

1 tablespoon tomato sauce (ketchup)

1 tablespoon tomato paste

3 teaspoons apricot jam

3 teaspoons Worcestershire sauce

3 teaspoons soy sauce

1 teaspoon salt

3 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cardamom

½ teaspoon dried chilli flakes

½ teaspoon ground cinnamon

¼ teaspoon dried mint

¼ teaspoon ground cloves

1 cup tinned diced tomatoes

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water

steamed rice, to serve

For the Mint Raita

½ Lebanese cucumber

1½ cups plain yoghurt

2 tablespoons chopped mint

1 clove garlic, crushed

**To make the lamb vindaloo,** place all the ingredients except the cornflour paste and rice into the slow cooker. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the vindaloo over steamed rice and top with a generous dollop of the raita.

**To make the mint raita,** coarsely grate the cucumber into a clean tea towel and then squeeze out the liquid. Mix the cucumber with the remaining ingredients. Add salt to taste.

Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 6

_The sweet, nutty flavours of the dukkah are sure to make this dish popular with all who taste it. While the roasting of the red capsicum for the remoulade takes a little extra effort, the end result is worth it. However, for the sake of time management, tinned roasted capsicums can be substituted._

300g sweet potatoes, peeled and cut into 2cm cubes

125g carrots, peeled and cut into 2cm cubes

150g parsnips (peeled weight), cut into 2cm cubes

250g pumpkin, peeled and cut into 2cm cubes

1 onion, diced

1 teaspoon grated lemon rind

4 cloves garlic, finely chopped or crushed

2 tablespoons dukkah

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon ground fennel seeds

⅛ teaspoon ground cloves

½ teaspoon chicken stock powder

1.25–1.5kg boneless butterflied leg of lamb, visible fat removed

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

For the Roasted Red Pepper Remoulade

1 large red capsicum

1 long red chilli, diced

1 clove garlic, roughly chopped

1 tablespoon cider vinegar

2 teaspoons lemon juice

½ teaspoon salt

1 egg

1 cup olive oil

Place the sweet potatoes, carrots, parsnips, pumpkin, onion, lemon rind and garlic in the slow cooker and stir to combine.

Mix the dukkah, cumin, coriander, fennel, cloves and stock powder in a small bowl. Coat the lamb in the spice mix and place on top of the vegetables, sprinkling any leftover spices over the top. Cover and cook on High for 4 to 5 hours or Low for 8 to 9 hours or until the lamb is tender.

**To make the roasted red pepper remoulade,** preheat a grill to high. Cut capsicum in half and remove seeds and membranes. Brush skin with a little canola (or similar) oil. Place, skin side up under the grill and cook until the skin is blackened. Place in a bowl and cover with cling wrap. When cool enough to handle, remove the skin. Place capsicum flesh in the bowl of a food processor with the chilli, garlic, vinegar, lemon juice, salt and egg and process until smooth. With the motor running, gradually drizzle in the olive oil until the mixture emulsifies (thickens). Add salt to taste.

Remove the lamb from the slow cooker and keep warm.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken (do not thicken too much — this is just to give the sauce around the vegetables a little substance). Cook, uncovered, for 5 minutes more, adding salt and pepper to taste and if needed, a little pinch of sugar. Skim any fat from the surface.

To serve, cut the lamb into thick slices. Serve drizzled with the remoulade and with the roasted vegetables alongside.

Pulled Lamb

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 6-8

_As this dish cooks, it will smell very strongly of mint at first, which can be a little disconcerting. However, this mellows as it continues to cook and the end result is simply scrumptious. This lamb makes a great main with seasonal vegetables, but I also love to serve it in fresh crusty rolls, topped with salad,coleslaw, or cheese and pickles._

1.8kg (approximately) bone-in lamb shoulder, visible fat removed

2 teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon dried chilli flakes

½ teaspoon ground fennel seeds

2 teaspoons dried mint

1 teaspoon chicken or vegetable stock powder

½ teaspoon salt

½ teaspoon brown sugar

1 tablespoon maple syrup

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

½ cup white wine (such as Sauvignon Blanc or Riesling)

¼ cup tomato sauce (ketchup)

¼ cup barbecue sauce

3 teaspoons Worcestershire sauce

1 tablespoon sweet chilli sauce

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place the lamb in the slow cooker. Mix the spices, mint, stock powder, salt and sugar together in a small bowl. Coat the lamb all over in the spice mix, leaving the meatier side facing upwards. Combine the maple syrup, garlic, ginger, wine and sauces and pour over the lamb. Cover and cook on High for approximately 5 hours or Low for 8–9 hours or until the meat is very tender.

Remove the lamb from the slow cooker. When cool enough to handle, remove and discard the bones and any pieces of gristle, and shred the meat using two forks. Return the meat to the cooker and cook on High for 10 minutes.

If necessary, stir in some or all of the cornflour paste to thicken. Skim any fat off the top and cook, uncovered, for 5 minutes more, adding salt and pepper to taste.
Spiced Lamb with Apricots and Feta

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_This recipe was almost an accidental failure. When I was developing the recipe (among several others on that particular afternoon), I inadvertently added five-spice powder that had been intended for another cooker. It was too late to start over, so I finished cooking the dish, hoping for the best. Fortunately, the spice combination was delicious and so is now a permanent addition to the ingredients list. It may appear to be fusion cooking, but it really works._

1kg lean diced lamb

1 onion, diced

2 long red chillies, finely diced

3 cloves garlic, crushed

2 teaspoons grated fresh ginger

2 teaspoons finely chopped lemongrass, white part only

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon Chinese five-spice powder

¼ teaspoon dried mint

3 teaspoons tomato paste

1 teaspoon apricot jam

2 teaspoons tomato or apricot chutney

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

½ cup diced dried apricots

1½ cups chicken or vegetable stock

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

100g feta, crumbled

prepared couscous or steamed rice, to serve

¾ cup natural yoghurt, to serve

½ cup chopped mint leaves, to serve

Place all the ingredients except the cornflour paste, feta, couscous or rice, yoghurt and mint leaves in the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 7–8 hours or until the lamb is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more.

Sprinkle the crumbled feta over and stir in lightly. Add salt and pepper to taste

Serve the lamb on a bed of couscous or rice with a dollop of natural yoghurt and sprinkled with chopped mint.
Herbed Goat with Fennel and Preserved Lemon

FOR A 4.5 LITRE SLOW COOKER. SERVES 4-6

_The flavours of fennel and lemon permeate this African-inspired dish. Even the fennel's tender green fronds are included in the crisp and salty herbed crust. With a rich and fruity sauce that forms as the goat slow cooks, this is a dish that is sure to please._

1 small fennel bulb, cut into 8mm slices (reserve the fronds for the herb crust)

2 teaspoons diced preserved lemon (skin only)

1 tablespoon lemon juice

2 cloves garlic, crushed

3 teaspoons chopped thyme

½ cup white wine (such as Sauvignon Blanc)

1½ teaspoons ground fennel seeds

¼ teaspoon salt

1.5–1.8kg bone-in goat leg

2 teaspoons apricot jam

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

mashed potato, to serve

seasonal vegetables, to serve

For the Herbed Crust

1 cup fresh breadcrumbs

3 cloves garlic, crushed

1 anchovy fillet, finely chopped

2 teaspoons finely grated lemon rind

1 tablespoon chopped parsley

1 tablespoon chopped fennel fronds

¼ teaspoon salt

**To make the herbed crust,** combine all the ingredients.

Place the sliced fennel into the slow cooker, add the preserved lemon and juice, garlic, thyme, wine, ground fennel seeds and salt. Place the goat leg on top, with the meatiest side facing up. Spread the herb crust over the goat, pressing it onto the surface. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.

Preheat the oven to 200°C.

Transfer the goat leg to a baking tray. Place in the oven on an upper rack and cook for 10 minutes or until the crust is crisp and golden. Remove from the oven and leave to rest for 20 minutes.

Stir the apricot jam into the cooker and add salt and pepper to taste. If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more.

Serve the goat sliced and topped with the fennel sauce alongside creamy mashed potato and seasonal vegetables.
Braised Goat Shanks with Mint and Cucumber Relish

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 6

_Goat shanks are a really good alternative to lamb for this recipe. The meat becomes succulent, tasty and tender, but as goat is generally leaner, the finished dish is less oily than it would have been if lamb had been used. The accompanying light and bright relish adds a lovely creaminess and slight acidity at serving time._

1 small red capsicum, seeded and diced

1 onion, diced

¼ cup diced dried apricots

3 cloves garlic, crushed

1 teaspoon whole grain mustard

2 teaspoons diced preserved lemon (rind only)

1½ teaspoons Worcestershire sauce

2 teaspoons redcurrant jelly

½ teaspoon salt

6 medium goat shanks

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

mashed potato, to serve

seasonal vegetables, to serve

For the Mint and Cucumber Relish

1 cucumber, finely diced

1 teaspoon salt

½ cup natural yoghurt

1 long red chilli, finely diced

½ small red capsicum, seeded and finely diced

1 spring onion, diced

½ teaspoon Dijon mustard

1½ tablespoons chopped mint

2 teaspoons lime juice

¼ teaspoons sugar

Place the capsicum, onion, apricots, garlic, mustard, preserved lemon, Worcestershire sauce, redcurrant jelly and salt in the slow cooker and stir to combine. Add the shanks to the cooker and mix well to coat. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the shanks are tender.

Remove the shanks from the cooker and keep warm.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Skim any fat from the surface and cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

**To make the mint and cucumber relish,** combine the cucumber and salt in a sieve and mix well. Leave to stand for 10 minutes to drain any excess liquid. Mix with the remaining ingredients.

Serve the shanks on a bed of creamy mashed potato, topped with the relish and with a side of seasonal vegetables.

Shoulder of Goat with Kasoundi

FOR A 3.5-5 LITRE SLOW COOKER. SERVES 4-6

_Was there ever a simpler dish than this to make in a slow cooker? It has two basic ingredients, and yet the flavour is outstanding. Kasoundi is a spicy tomato-based oil-style pickle from India that is perfect for slow cooking. You can find it at specialty food stores or simply make your own. It's easy and really delicious (seepage)._

1.5kg (approximately) boned goat shoulder

½ cup kasoundi

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

prepared couscous, to serve

seasonal vegetables or green salad, to serve

Place the goat in the slow cooker and spread with the kasoundi. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.

Preheat the oven to 190°C.

Transfer the goat to a baking dish and bake for 10 minutes or until the kasoundi has dried a little. Allow to rest for 20 minutes before carving.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Skim any fat from the surface and cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Slice the goat and serve on a bed of couscous, topped with the sauce and with a side of seasonal vegetables or a green salad.
Beef

There are so many different cuts of beef readily available, and such a variety of ways to utilise them in a slow cooker.

Mince is really the only meat that I pre-brown before slow cooking. This is a very necessary step to break up the meat, which would otherwise clump together in a not so pleasant way. It only takes a matter of moments, and is certainly worth the extra time and effort.

A great variety of cuisines and flavours are explored in the beef dishes that follow, so there should be something to please every meat-eater's palate.
Hearty Beef Pot Roast with Vegetable Braise

FOR A 4-4.5 LITRE SLOW COOKER. SERVES 6

_When I was a child, a beautiful pot roast was one of our family's favourites. A roasting piece of beef was filled with a tasty stuffing of breadcrumbs, herbs and onion, then cooked in a sauce based on sherry and tomato sauce (ketchup). This recipe takes the dish a step further. As a slow cooker will form a sauce as it cooks, vegetables can braise in this, absorbing all the wonderful flavours of the other ingredients. Here I have provided a recipe for a most delicious accompaniment, a creamy pea purée_

1 onion, diced

2 carrots, cut into 8mm rounds

1 red capsicum, seeded and cut into 8mm slices

1 parsnip, peeled and cut into 2cm chunks

2 sticks celery, cut into 1cm slices

1 teaspoon salt

1.5kg piece blade or topside beef

½ cup sherry or apera (medium– dry)

2 teaspoons maple syrup

2 teaspoons Worcestershire sauce

½ cup tomato sauce (ketchup)

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

mashed potato, to serve

For the Stuffing

1 small onion, grated

¾ cup breadcrumbs

1 spring onion, diced (optional)

3 teaspoons chopped sage

2 teaspoons chopped thyme

2 teaspoons chopped rosemary

1 small egg, lightly beaten

2 teaspoons finely diced celery or chopped celery leaves

¼ teaspoon salt

Place the onion, carrots, capsicum, parsnip and celery into the slow cooker and sprinkle with ½ teaspoon of the salt. Stir to combine.

Cut a large pocket through the centre of the beef, not quite all the way through.

**To make the stuffing,** combine all of the ingredients and press into the pocket in the meat. Secure with butcher's twine or small skewers. Place on top of the vegetables in the cooker.

Mix together the sherry or apera, maple syrup, sauces and the remaining salt and pour over the meat. Cover and cook on High for 5 hours or Low for 9–10 hours.

Remove the beef from the cooker and keep warm.

If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste. Skim off any fat from the surface.

Carve the meat into thick slices and serve on a bed of the vegetable braise with a side of (my preference) creamy mashed potato and the pea purée.

Pea Purée

500g fresh or frozen peas

30g butter

2 tablespoons grated Parmesan

2 tablespoons cream

Cook the peas in salted water (or steam) and then puree with a stick blender.

Whisk in the butter while the peas are very hot, then the Parmesan and cream.

Add salt and pepper to taste. Reheat over low heat if necessary.
Cabbage Rolls with Spiced Tomato Glaze

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_If you can find sauerkraut leaves, they really do make the absolute best cabbage rolls (and they don't need to be blanched). In some places in Europe, sauerkraut is made with whole cabbage leaves for this specific purpose. However, if you can't find sauerkraut leaves, then cabbage leaves will still make for a rich and delicious winter dish._

8–12 large cabbage leaves

1 cup tinned or fresh diced tomatoes

1 roasted red capsicum

½ teaspoon salt

1 teaspoon ground oregano

1 tablespoon tomato paste

2 teaspoons Worcestershire sauce

1 tablespoon sweet chilli sauce

30g butter, diced

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

For the Filling

500g beef mince

1 cup fresh breadcrumbs

1 egg, lightly beaten

3 teaspoons soy sauce

3 teaspoons chutney (any sort)

1 teaspoon paprika

½ teaspoon ground oregano

½ teaspoon dried dill (optional)

¼ teaspoon salt

Cut the coarse stalk from each cabbage leaf and blanch the leaves in boiling water for 2 minutes (this step is unnecessary if using whole sauerkraut leaves). Drain and pat dry. If the cabbage leaves are very large, cut into pieces approximately 15cm square.

**To make the filling,** combine all of the ingredients and mix well. Divide the filling into as many portions as you have cabbage leaf pieces. Wrap each filling portion in a cabbage leaf portion and place in the slow cooker.

Place the tomatoes, capsicum, salt, oregano, tomato paste and sauces in the bowl of a food processor and process until smooth. Pour over the rolls. Cover and cook on High for 4 hours or Low for 6 to 7 hours.

Remove the cabbage rolls from the cooker with a slotted spoon and keep warm.

Pour the sauce from the slow cooker into a saucepan and bring to the boil over medium–high heat. Simmer until reduced by half then whisk in the butter and some or all of the cornflour paste, to thicken. Add salt and pepper to taste.

Serve the cabbage rolls with the sauce spooned over the top.

Flemish Beef with Bacon and Spinach Swirls

FOR A 4-4.5 LITRE SLOW COOKER. SERVES 6

_This tasty braise has an unusual topping that replaces the more usual and expected dumplings. Greater colour and flavour is brought to the dish by the bacon and spinach swirls, which in turn transfer a measure of their flavour to the Flemish beef juice. A robust, warming dish indeed for a cold winter's night._

1kg lean diced beef

125g rindless bacon, diced

1 large onion, diced

2 medium carrots, sliced

4 cloves garlic, crushed

2 tablespoons Dijon mustard

¼ cup tomato sauce (ketchup)

3 teaspoons apricot jam

2 teaspoons Worcestershire sauce

375ml beer (dark ale is best)

1 teaspoon salt

3 teaspoons cornflour mixed to a paste with 2 tablespoon cold water (optional)

seasonal vegetables, to serve

For the Bacon and Spinach Swirls

1 cup self-raising flour

¼ teaspoon salt

¼ teaspoon baking powder

3 teaspoons butter, softened

1 tablespoon grated parmesan

½ cup milk, approximately

1 onion, coarsely grated

125g rindless bacon, diced

1 tablespoon chopped parsley (optional)

2 tablespoons grated tasty cheese

20g baby spinach leaves

**To make the beef,** place all the ingredients except the cornflour paste into the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8 to 9 hours or until the beef is tender.

**To make the bacon and spinach swirls,** combine the flour, salt and baking powder, then rub in the butter and parmesan. Mix to a soft dough using some or all of the milk. Turn out onto a lightly floured surface and roll out to a rectangle, approximately 6mm thick. Combine the onion, bacon, parsley, tasty cheese and spinach leaves and then sprinkle over the dough. Dampen one long edge with a little water and then roll up the dough like a Swiss roll. Cut into 1cm-thick slices.

If the cooker is on Low setting, turn now to High for 10 minutes. Place swirls on top of the beef mixture, replace the lid and cook for 30 minutes. Remove the swirls from the cooker with a slotted spoon and keep warm. If needed, stir in some or all of the cornflour paste to thicken the beef mixture. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the beef topped with the scrolls, accompanied by seasonal vegetables.
Stifado (Greek Beef Stew)

FOR A 3.5-4.5 SLOW COOKER. SERVES 4-6

_Pickling sized onions are needed for this recipe but these can at times be difficult to find. Don't be tempted to instead cut, for instance, three larger onions into quarters. I've tried this and it proved less than satisfactory, the reason being that they exude too much liquid from their cut surfaces. It is really worth persevering to find the smaller onions, as the juices are far less inclined to overpower the Stifado, and they look incredibly attractive in the finished dish. Stifado is traditionally served with egg noodles, orzo pasta, potatoes or rice._

1kg lean diced beef

12 small (pickling size) onions, peeled

3 cloves garlic, crushed

½ cup red wine (such as Shiraz, Merlot or Cabernet Sauvignon)

¼ cup brandy

¾ cup tinned crushed or diced tomatoes

1 teaspoon ground allspice

1 bay leaf

2 tablespoons tomato paste

3 teaspoons Worcestershire sauce

3 teaspoons chutney (any sort)

2 tablespoons red wine vinegar

2 teaspoons apricot or plum jam

¼ teaspoon ground cinnamon

1½ teaspoons salt

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Place all the ingredients except the cornflour paste into the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the meat is tender.

If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.
Sticky Beef Ribs

FOR A 4.5-6 LITRE SLOW COOKER. SERVES 4-6

_This recipe tends to defy the general rules of slow cooking in that there will inevitably be some fat left on the ribs before placing them in the slow cooker. However, it works well because of the finishing step at the end, and these ribs are finger-lickingly delicious. Be sure to have plenty of serviettes on hand — this is a messy dish to eat. For a more rounded meal, serve with a tastycoleslaw_

2kg short-cut beef ribs

2 teaspoons grated fresh ginger

4 cloves garlic, crushed

2 teaspoons ground coriander

½ teaspoons ground turmeric

2 teaspoons mustard powder

grated rind and juice of ½ lemon

1 tablespoon of red-wine vinegar

1 tablespoon Worcestershire sauce

1 teaspoon instant coffee

1 tablespoon soy sauce

⅓ cup tomato sauce (ketchup)

¼ cup barbecue sauce

1 teaspoon beef or chicken stock powder

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

Place all the ingredients in the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the ribs are tender (but not yet falling apart).

Preheat the oven to 210°C.

Transfer the ribs to a large baking dish. pour the cooker juices into a small saucepan.

Cook over medium-high heat until reduced by half and then, if necessary, thicken with some or all of the cornflour paste to make a thin glaze-like consistency. Skim any fat from the surface and add salt and pepper to taste.

Spoon most of the sauce over the ribs and bake for 5 minutes. Baste the ribs with the remaining sauce and bake for a further 5–10 minutes until the sauce has turned to a sticky glaze.

Meat-lovers' Meatball Hotpot with Barbecue Sauce

FOR A 4-5.5 LITRE SLOW COOKER. SERVES 6

_Four levels of meatiness are contained within this recipe, with a delectable barbecue-style sauce that develops as the meat is cooking. These meatballs are delicious eaten in hamburger-style buns, or as a family meal with a side of steamed vegetables._

500g pork and veal mince

1 onion, grated

1 egg, lightly whisked

3 teaspoons tomato sauce (ketchup)

2 teaspoons soy sauce

2 teaspoons Worcestershire sauce

3 teaspoons smooth tomato, apricot or peach chutney

1 cup fresh breadcrumbs

1 tablespoon fresh ricotta

1 teaspoon flour

½ teaspoon salt

250g fillet steak, trimmed and cut into 2.5cm cubes

200g rindless bacon, cut into 1cm x 8cm strips

1 chorizo, skinned and diced

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

For the Sauce

½ cup tomato sauce (ketchup)

¼ cup barbecue sauce

¼ cup sweet chilli sauce

2 teaspoons Dijon mustard

3 teaspoons lemon juice

¼ cup water

Combine the mince, onion, egg, sauces, chutney, breadcrumbs, ricotta, flour and salt and mix well. With damp hands to prevent sticking (as the mixture is quite soft) shape a portion of the mince mixture around each piece of steak to make a meatball shape. The steak should be fully enclosed. Wrap a piece of bacon around each meatball and place in the slow cooker, seam side down. Scatter the chorizo around the meatballs.

**To make the sauce,** combine the ingredients and pour over the meatballs. Cook on High for 4 hours or Low for 7–8 hours. Remove the meatballs from the cooker with a slotted spoon. If necessary, turn cooker to High for 10 minutes, then thicken the sauce with some or all of the cornflour paste and cook 5 minutes more.

Serve meatballs drizzled with sauce in fresh bread rolls, topped with a little coleslaw if desired, or accompanied by creamy mashed potatoes and seasonal vegetables.
Mexican Beef Tortillas with Guacamole

FOR A 4-4.5 LITRE-CAPACITY SLOW COOKER. SERVES 6-8

_This dish is great for feeding a large family or ideal for a casual lunch or dinner to share with a few guests. While it is perfectly acceptable to purchase ready-made soft tortillas, I really enjoy making them, so the recipe is included at the end._

For the Mexican Beef

½ cup warm water

3 teaspoons olive oil

750g stewing steak (such as chuck or gravy beef), cut into fine dice

600g beef or pork and veal mince

1 large onion, finely chopped

6 cloves garlic, crushed

4 long red chillies, finely diced

3 teaspoons lime juice

5 teaspoons ground cumin

1 tablespoon dried oregano leaves

2 teaspoons ground coriander

2 teaspoons tomato chutney

3 teaspoons soy sauce

3 teaspoons Worcestershire sauce

⅓ cup tomato paste

¼ cup tomato sauce (ketchup)

¼ cup red wine (such as Shiraz or Merlot)

400g tin corn kernels, drained

1½ teaspoons salt

400g tin red kidney beans, drained

3 teaspoons cornflour mixed to a paste with some or all of the cornflour paste

For the Guacamole

3 ripe avocados peeled and mashed

juice 1 lime

3 cloves garlic

3 tablespoons sour cream

To serve

12 to 18 tortillas

500g ripe red tomatoes, diced

6 spring onions, sliced

300ml sour cream

2 cups grated tasty cheese

Pour ½ cup warm water into the slow cooker and set to Low.

**To make the Mexican beef,** heat the oil in a large frying pan and brown the diced beef and mince together until well broken up. Place with the remaining ingredients in the slow cooker, except the kidney beans and cornflour paste.

Stir to combine, place the lid on the cooker and cook on High for 4 hours or Low for 7 to 8 hours until the beef is tender. Thicken if needed with some or all of the cornflour paste. Add salt and pepper to taste.

**To make the Guacamole,** combine all ingredients and mix well, adding salt and pepper to taste. Warm the tortillas and fill with a generous spoonful of the meat mixture and top with grated cheese and guacamole.

Homemade Tortillas

MAKES 24

_The tortillas can be made ahead and simply reheated at serving time. (Reheat a few at a time in the microwave — on High for 30 seconds)._

4 cups plain flour

¾ teaspoon salt

2 teaspoons baking powder

2 rounded tablespoons lard

330ml cold water, approximately

Place the flour, salt, baking powder and lard in the bowl of a food processor and process until the mixture resembles breadcrumbs. Turn out into a bowl and mix in enough water to make a soft dough.

Turn out onto a floured surface and knead briefly until the mixture is smooth. Cover the dough and leave to stand for 20 minutes.

Cut the dough into 24 pieces and shape each into a ball. Roll out thinly to approximately 15cm rounds.

Heat a frying pan over moderate to high heat and then place the tortillas, one at a time, into the pan.

Allow to cook on one side for approximately 1 minute, then flip and cook briefly on the other. The tortillas should have small areas or golden brown, but still be soft and pliable. Place on a plate and repeat. (If there is any residual flour in the pan, this will burn, so wipe the pan out with a paper towel after each tortilla).

Once the tortillas are cooked and cooled, they can be stacked on top of each other. I store them in a zip-lock bag until I need to serve them.

At serving time I warm them, a few at a time, in the microwave on High setting for 20 seconds.
Beef Rendang and Creamy Coconut Rice with Saffron and Chilli

FOR 3.5-4 LITRE SLOW COOKER. SERVES 4

_I am told there are two versions of rendang — one with little, if any, sauce surrounding the chunks of beef, the other with a comparable amount of spicy coconut milk sauce. The slow cooker is perfect for preparing the latter, as is the case in this recipe. It is one of the most popular dishes in our household. While it can be served with plain boiled or steamed rice, it is far better served withCreamy Coconut Rice with Saffron and Chilli._

1kg lean diced beef (such as chuck, blade or shin)

1 large onion, diced

4 cloves garlic, crushed

10cm piece lemongrass, cut in half, or 1 teaspoon finely grated lemon rind

2 long red chillies, diced or sliced

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon ground fennel seeds

½ teaspoon ground cardamom

¼ teaspoon ground cloves

2 teaspoons apricot jam

3 teaspoons Worcestershire sauce

3 teaspoons tomato or other well-flavoured chutney

3 teaspoons tomato paste

2 teaspoons stock powder or

1½ teaspoons salt 2 teaspoons golden syrup

250ml coconut milk

3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water (optional)

Creamy Coconut Rice with Saffron and Chilli, to serve

**To make the rendang,** place all the ingredients except the cornflour paste and the coconut rice in the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the beef is tender.

If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce

FOR A 6-6.5 LITRE SLOW COOKER. SERVES 4-6

_The assembly of this meatloaf may sound a bit complicated, but it's very simple when you actually come to preparing it. The resulting layered effect with its tribute to the Italian flag adds an element of fun to an old-fashioned favourite._

800g premium beef mince

1 egg plus 1 egg yolk, lightly whisked

1 small onion, grated

1 cup fresh breadcrumbs

2 teaspoons soy sauce

2 teaspoons tomato paste

2 teaspoons smooth chutney (any sort)

2 teaspoons Worcestershire sauce

½ teaspoon salt

For the Green Layer

1 cup Basil Pesto

½ cup breadcrumbs

2 teaspoons cornflour

For the White Layer

200g fresh ricotta

1 egg white

1 cup white breadcrumbs

¼ teaspoon salt

For the Red Layer

1 cup puréed roasted red capsicum**

¼ cup chopped semi-dried tomatoes

½ cup breadcrumbs

3 teaspoons tomato paste

2 teaspoons cornflour

For the Sauce

250g cherry tomatoes

2 tablespoons shredded basil leaves

¼ cup water

3 teaspoons tomato sauce (ketchup)

3 teaspoons sweet chilli sauce pinch of sugar

¼ teaspoon salt

**To make the meatloaf mixture,** combine all the ingredients and mix thoroughly. Divide into four portions and set aside while making the coloured layers.

Combine the ingredients for each of the green, red and white layers separately and set aside.

Line a large loaf tin that will fit comfortably into your slow cooker (approximately 13cm x 21cm) with foil and spray with cooking oil spray.

Pat out one portion of the meat mixture into the tin, pressing it evenly to cover the base. Spread the mixture for the green layer over the top.

Cover with a second portion of the meatloaf mixture, then top with the white layer.

Repeat with the third meatloaf portion, followed by the red layer, and finishing with the final portion of the meatloaf mixture. Cover the surface with a layer of baking paper, cut to fit.

Place a rack in the base of the slow cooker (or an upturned heatproof saucer), place the meatloaf on top and pour warm water around it to a depth of 4cm.

Cook on High for 4 hours or Low for 7–8 hours. Remove the meatloaf from the slow cooker and leave to rest for 25 minutes before turning out onto a platter.

**To make the sauce,** combine all the ingredients in a saucepan over medium–high heat, bring to the boil and simmer for approximately 10 minutes or until slightly thickened. Add a little extra salt if needed.

Cut the meatloaf into thick slices and serve with the sauce.

**To obtain the roasted capsicum, remove the seeds, membranes and stalks from approximately 600g of red capsicum. Roast skin side up. Brush skin with a little canola or similar oil before placing under a hot grill until the skin blisters and blackens. Place in a bowl and cover with cling wrap. When the capsicum is cool enough to handle, remove and discard the skin and then purée the capsicum flesh. Alternatively, you can purchase roasted capsicum, which is available in jars or tins from most food stores.

Hungarian Beef Stew with Herbed Caraway Dumplings

FOR A 4-4.5 LITRE SLOW COOKER. SERVES 4-6

_With its delicious hint of caraway, this dish is full of the goodness of lovely winter vegetables. I've added a small amount of the not-so-traditional sweet potato for its lovely colour and creamy texture._

1kg lean diced beef

3 teaspoons paprika

300g potatoes (peeled weight), cut into 2cm cubes

200g sweet potatoes (peeled weight), cut into 2cm cubes

150g button mushrooms, sliced

1 small red capsicum, seeded and diced

2 teaspoons caraway seeds

2 carrots, sliced

1 onion, diced

2 tablespoons tomato paste

½ cup red wine (such as Shiraz, Merlot or Cabernet Sauvignon)

½ cup diced fresh or tinned tomatoes

1 teaspoon quince or redcurrant jelly or apricot jam

1 teaspoon salt

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

mashed potato, to serve

For the Dumplings

3 teaspoons butter, diced

1 cup self-raising flour

½ teaspoon salt

2 teaspoons chopped fresh thyme or ¼ teaspoon dried

1 teaspoon caraway seeds

½ cup milk, approximately

**To make the stew,** place all the ingredients except the cornflour paste and mashed potato into the slow cooker and stir to combine. Cook on High for 4–5 hours or Low for 8–9 hours or until the beef is tender.

If cooking on Low, turn to High about 30 minutes before the end of the cooking time.

**To make the dumplings,** rub the butter into the flour and salt until the mixture resembles breadcrumbs and then mix in the caraway seeds and thyme. Mix to a soft dough using some or all of the milk. With damp hands to avoid sticking, roll the dough into walnut-sized balls. Place on top of the stew, cover and cook for 30 minutes until the dumplings are light and fluffy and cooked through.

Remove the dumplings with a slotted spoon and keep warm.

If necessary, stir in some or all of the cornflour paste to thicken the stew. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the stew topped with dumplings and a side of mashed potato.
Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi

FOR A 4.5-5 LITRE SLOW COOKER. SERVES 4-6

_This truly delicious bolognese sauce can simply be served over pasta. However, for a little extra effort, the dish is really lifted to a new level when paired with the sweet potato and rosemary gnocchi. If you are short on time, simply serve with store-bought gnocchi — the star of the show is, after all, the ultra-tasty sauce._

½ cup warm water

2 teaspoons olive oil

500g lean beef mince

500g lean pork mince

125g rindless bacon, diced

2 onions, diced

1 red capsicum, seeded and diced

2 sticks celery, diced

6 cloves garlic, crushed

1 tablespoon chopped rosemary

3 teaspoons chopped thyme

1 teaspoon dried oregano

1½ teaspoons salt

2 teaspoons soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons apricot jam

½ cup tomato paste

½ cup tomato sauce (ketchup)

3 teaspoons tomato or apricot chutney (or similar)

400g tin diced tomatoes

250g fresh tomatoes, diced

2 teaspoons sweet chilli sauce

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

shaved parmesan, to serve

For the Sweet Potato and Rosemary Gnocchi

600g sweet potatoes (peeled weight), cut into 1.5cm cubes

1 egg, lightly beaten

2 cups plain flour

½ teaspoon baking powder

¾ teaspoon salt

¼ cup finely grated parmesan

25g butter, melted

Pour ½ cup warm water into the slow cooker and set to Low.

**To make the bolognese,** heat the oil in a heavy-based frying pan over medium–high heat. Add the beef and pork mince and the bacon and cook, stirring to break up the mince, for approximately 10 minutes until browned.

Add the onion, capsicum, celery and garlic and cook for 2 minutes more. Transfer to the slow cooker and add the remaining ingredients, except the cornflour paste and parmesan. Stir well to combine. Cover and cook on High for 4 hours or Low for 6–7 hours.

If necessary, turn the slow cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

**To make the gnocchi,** steam or microwave the sweet potatoes until tender. (I use a microwave steamer, cooking on High for 5–7 minutes.) Mash the sweet potatoes until very smooth and then press through a sieve or potato ricer. Set aside to cool. Mix in the remaining ingredients until a soft dough is formed.

Turn out onto a lightly floured surface and knead until smooth. Cut into four pieces and roll each into ropes about 8mm thick. Cut into 2cm lengths. With a fork, flatten each piece to 6mm thick, repeatedly dipping the fork in flour to prevent sticking.

Cook the gnocchi in boiling salted water, no more than a dozen at a time. When the gnocchi float, leave to cook for 2 minutes more, then remove with a slotted spoon and keep warm.

Serve the gnocchi topped with the bolognese sauce and a little shaved parmesan.
Desserts

Sweet and sumptuous, the dishes in this section show how a slow cooker really shines when it comes to making the most incredible desserts. From individual cheesecakes cooked bain-marie-style, through to substantial steamed and baked puddings for the whole family, these desserts will provide a delightful sweet ending to a meal.

Many of the recipes in this chapter include seasonal fruits. Apples, pears and quinces are wonderful in winter and frozen berries can be used if the desserts are prepared once summer has passed.
Honey Caramel Pears with Lemon Ice Cream

FOR A ONE LITRE SLOW COOKER. SERVES 4

_These pears are very rich — if you wish to make the extra effort, the simple lemon ice cream provides the perfect balance. However store-bought vanilla ice cream is a great match, too. If you want to make a larger quantity, double the ingredients and use a 3–3.5 litre slow cooker._

750g ripe pears, peeled, cored and quartered

30g butter, diced

¼ cup brown sugar, firmly packed

1 tablespoon honey

½ teaspoon vanilla extract

2 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

½ cup cream

¼ cup flaked almonds, to serve

For the Lemon Ice Cream

375ml cream

180ml milk

juice and finely grated rind of 1 lemon

½ cup sugar

Place the pears in the slow cooker. Add the butter, sugar, honey and vanilla extract and stir gently to combine. Cover and cook on High for 2 hours or Low for 3½–4 hours.

If necessary, turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 3 minutes more, then stir in the cream.

**To make the lemon ice cream,** whisk all the ingredients together and then churn in an ice cream machine following the manufacturer's instructions. Place in freezer, covered.

Serve in dessert bowls, topped with a sprinkling of almonds and the lemon ice cream.

Blueberry and Apple Syrup Dumplings

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_Blueberries are the perfect fruit to add flavour and interest to this old-fashioned dessert. The outer casing of a blueberry is more robust than many other types of berry, so they are less likely to 'bleed' out of the dumplings and into the sauce. Do try to seal the dumplings well, but if they do ooze a little, it's not the end of the world — blueberry caramel can be a lovely colour._

60g butter, softened

½ cup brown sugar, firmly packed

2 tablespoons golden syrup

juice of 1 lemon or lime

2 cups boiling water

Vanilla Ice Cream, to serve

For the Dumplings

1 cup self-raising flour

pinch of salt

40g butter, diced

1 teaspoon finely grated lemon or lime rind

⅓ cup coarsely grated apple

⅓ cup milk, approximately

¾ cup fresh or frozen blueberries

Turn the slow cooker on to High. Place the butter, brown sugar, golden syrup, juice and boiling water in the cooker and stir to melt the butter. Cover.

**To make the dumplings,** mix together the flour and salt and then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Mix in the lemon or lime rind, apple and enough milk to make a soft dough.

Divide into twelve portions. Shape each into a ball, then flatten into a round, large enough to enclose 2–3 blueberries. Using a little water, moisten halfway around the edge of the round and then fold up to enclose the berries. Press the edges together to seal well. Place the dumplings into the cooker and cook for 30–40 minutes or until the dumplings are puffed and cooked through.

Serve warm with Vanilla Ice Cream.
Rum and Raisin Puddings

FOR A 6-6.5 LITRE SLOW COOKER. SERVES 6

_Owning a 6.5 litre slow cooker has downsides for the smaller family, unless you don't mind eating the same dish over and over, or you have a lot of freezer space. However, when it comes to making delicious puddings like these, they really come into their own as a bain-marie. I purchased just such a model at an op-shop, thinking I would never use it, but I have found it to be invaluable._

180g rum and raisin dark chocolate, broken into pieces

180g butter, diced

5 eggs

140g sugar

85g plain flour

Ganache, to serve

Vanilla Ice Cream, to serve

Grease six 1 cup-capacity ramekins that will sit comfortably inside the slow cooker. Pour 1 cup warm water into the cooker and turn on to High.

In a bowl set over a saucepan of simmering water (ensuring the base of bowl isn't touching the water), melt the chocolate and butter together, stirring until smooth and combined. Set aside to cool for 5 minutes, stirring occasionally to stop the mixture from solidifying (if it does start to, just place the bowl over the saucepan again).

Beat the eggs using an electric mixer for 2 minutes, then add the sugar and beat for two minutes more. Whisk in the flour, then add this egg mixture to the chocolate and butter mixture and whisk until well combined. Pour into the ramekins, filling each to no more than two thirds full.

Place the ramekins into the slow cooker and pour a little boiling water around them to a depth of about 1.5cm. Cover the cooker and cook for 3 hours until the puddings are set.

Serve either from the ramekins or turned out on serving plates. Drizzle with a generous spoonful of Ganache (see recipe below) and Vanilla Ice Cream.

Ganache

250g dark chocolate
250ml cream
1 tablespoon rum (optional)

Break the chocolate into small pieces. Bring the cream to the boil, then remove from heat and stir in the chocolate until melted and smooth. Stir in the rum, if using.
Creamy Coconut Rice with Dried Fruits and Ginger

FOR A 3.5 LITRE SLOW COOKER. SERVES 4-6

_A simple dish but a very tasty one. In fact it is among my husband's favourite desserts, right up there with Lemon Marshmallow Meringue Pudding and Baked Apples, from Slow Cooker, my first slow cooking book. Don't be concerned if the mixture looks like it has curdled when you lift the lid — once the eggs and coconut cream are added and stirred in, the appearance becomes attractive once more._

1 cup arborio rice

⅓ cup sultanas

⅓ cup diced dried apricots

¼ cup diced crystallised ginger

2 x 400ml tins coconut milk

2 teaspoons finely grated orange rind

1 teaspoon finely grated lime rind

1 teaspoon finely grated lemon rind

½ cup sugar or ¼ cup honey

1 cup coconut cream, approximately

2 eggs

1½ teaspoons vanilla extract Vanilla Ice Cream, to serve

Place the rice in a bowl and cover with boiling water. Leave to soak for 10 minutes then drain. Place the rice in the slow cooker with the dried fruits, ginger, coconut milk and rinds and stir to combine. Cover and cook on High for approximately 2 hours or Low for 4 hours or until the rice is cooked.

Whisk together the sugar or honey, 1 cup of coconut cream, eggs and vanilla extract and stir into the rice. If more liquid is needed, add extra coconut cream. If extra sweetness is preferred, add a little extra sugar or honey to taste

Cook 5 minutes more until thickened a little. Serve warm with Vanilla Ice Cream.
Slow-cooked Whole Quinces with Crystallised Ginger

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4

_Allow plenty of time for these quinces to develop their wonderful deep red colour. Much will depend on the variety of your quinces and the degree of ripeness — however long it takes, it is worth the wait._

4 quinces, washed and any furry 'bloom' removed

60g crystallised ginger pieces, diced

1 cup sugar

½ cup hot water

yoghurt, custard, mascarpone or Vanilla Ice Cream, to serve

Place the quinces and the crystallised ginger into the slow cooker.

Mix together the sugar and water and pour over the quinces. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the quinces are tender and have developed good colour.

Serve the quinces with vanilla or honey-flavoured yoghurt, vanilla custard, mascarpone or Vanilla Ice Cream.
Apple and Quince with Citrus Sponge

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_Lovely and light with the rich, bold flavours of autumn, this pudding is reminiscent of country kitchens filled with the aromas of delicious baking._

700g quinces, peeled, cored and diced

600g apples, peeled, cored and diced

2 teaspoons cornflour

½ cup sugar

½ cup water

juice of 1 orange

juice of ½ lemon

Vanilla Ice Cream, to serve

For the Sponge

1 egg

¾ cup sugar

juice and finely grated rind of 1 orange

juice and finely grated rind of 1 lemon

½ cup milk, approximately

1½ cups self-raising flour

80g butter, melted

Place the quinces and apples into the slow cooker. Add the cornflour and sugar and mix through, then pour in the water, orange and lemon juice and stir to combine.

**To make the sponge,** whisk the egg, sugar and rinds together until well combined. Combine the orange and lemon juice then top up with enough milk to make ¾ cup of liquid. Pour onto the egg mixture but do not stir yet. Add the flour and butter and now whisk the mixture until smooth. Spoon evenly over the top of the fruit.

Cook on High for 3 hours or until the sponge is cooked (test with a metal skewer — if it comes out clean when inserted into the centre, the sponge is cooked). Serve the sponge warm with Vanilla Ice Cream.
Banana Puddings with Lemon Cream

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4

_If you're feeding more than four (or just want leftovers) this recipe can be doubled very successfully and cooked in a 6.5 litre slow cooker. It's worth doing, as these puddings are so delicious that people often go back for seconds. You can use purchased lemon curd (lemon butter) for the Lemon Cream, but if you would like to make your own, the recipe is provided on the following page._

1 egg

½ cup sugar

2 teaspoons maple syrup

1 teaspoon finely grated lemon rind

½ teaspoon vanilla essence or extract

2 teaspoons lemon juice

1½ tablespoons milk

¾ cup plain flour

1½ teaspoons baking powder

½ teaspoon bicarbonate of soda

60g butter, melted

½ cup mashed ripe banana

¼ cup lemon curd

For the Lemon Cream

½ cup lemon curd

1½ tablespoons Greek yoghurt

Grease four 1 cup-capacity metal dariole moulds and line the base of each with a circle of baking paper. Grease again. Fit a rack in the base of the slow cooker and pour in 1 cup of warm water. Turn on to High.

Whisk the egg and sugar together until well combined, and then stir in the maple syrup, lemon rind and vanilla. Combine the lemon juice and milk and leave to stand for 1 minute. Combine the flour, baking powder and bicarbonate of soda. Whisk the lemon juice mixture into the egg mixture along with the dry ingredients and melted butter. Stir in the mashed banana.

Half-fill the dariole moulds with the batter, then place a rounded teaspoonful of the lemon curd in the centre of each. Spoon more batter over the top, filling the moulds to two-thirds full.

Place the moulds into the slow cooker. Pour boiling water around to a depth of approximately 1.5cm. Cover and cook on High for 2–3 hours or until the puddings are cooked through.

Remove the moulds from the cooker and leave to stand for 5 minutes.

Unmould the puddings by running a knife carefully around the insides of the moulds and inverting onto serving dishes. Serve with a dollop of lemon cream. **To make the lemon cream,** combine the lemon curd and the yoghurt.

Lemon Curd (Lemon Butter)

MAKES APPROXIMATELY 2 CUPS

2 teaspoons cornflour

juice of 2 lemons

rind of 2 lemons, finely grated (optional)

2 eggs, lightly whisked

¾ cup sugar

125g butter, diced

Mix the cornflour with the lemon juice, then place all the ingredients in a small saucepan. Stir with a whisk over low heat until the mixture thickens. Strain through a sieve.

Any leftover can be stored in an airtight container in the fridge for up to 2 weeks.
Sultana Pudding with Maple Caramel Sauce

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 6

_The delectable flavour of a sumptuous self-forming maple syrup-based caramel makes for a rich, delectable pudding. A hint of zesty lime and lemon provides a perfect counterbalancing acidity. This is a pudding so delicious it is not easily forgotten, especially when served withLemon Ice Cream or even Vanilla Ice Cream._

1½ cups self-raising flour

¼ teaspoon baking powder

⅓ cup sugar

2 teaspoons finely grated lemon rind

2 teaspoons finely grated lime rind

1½ cups sultanas

¾ cup milk

1 tablespoon lemon juice

1 tablespoon lime juice

1¾ cups brown sugar

¼ cup maple syrup

2 cups boiling water

Vanilla Ice Cream, to serve

Lemon Ice Cream, to serve

Mix together the flour, baking powder, sugar, lemon and lime rinds and sultanas. Combine the milk, lemon and lime juices and immediately stir into the mixture.

Spray the inside of the slow cooker with cooking oil spray. Pour in the batter and sprinkle the top with brown sugar. Mix the maple syrup with the boiling water and pour carefully over the brown sugar.

Cover and cook on High for 3 hours or until the cake topping is cooked.

Serve hot with lemon or vanilla ice cream.
Baked Lemon Ricotta and Ginger Cheesecakes

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

_The delicate freshness of ricotta provides a light and lovely alternative to cream cheese in these delightful little cheesecakes. A pleasing touch of ginger adds another level of interest to these delicious desserts, which are baked bain-marie-style in the slow cooker._

250g fresh ricotta

¾ cup sugar

1 tablespoon Greek yoghurt

3 teaspoons finely grated lemon rind

4 eggs

½ cup lemon juice

5 teaspoons cornflour

120g glace ginger, chopped

6 gingernut-style biscuits

½ cup sweetened whipped cream, to serve

½ cup flaked almonds, to serve

6 small sprigs mint, to serve

Grease six 180ml-capacity metal dariole moulds and line the base of each with a circle of baking paper. Grease again. Fit a small rack in the base of the slow cooker and pour in warm water to a depth of 1.25cm. Turn on to High.

Place the ricotta, sugar, yoghurt, lemon rind, eggs, lemon juice and 3 teaspoons of the cornflour in the bowl of a food processor and process until smooth. Pour evenly into the prepared moulds.

Toss half of the ginger in the remaining cornflour. Shake off any excess cornflour and gently place the ginger on top of the puddings (don't worry if it sinks).

Place the puddings in the slow cooker. Cover and cook on Low for 3–4 hours or until the puddings are set.

Place a ginger biscuit on top of each pudding. Cover and cook for another 10 minutes.

Remove the cheesecakes from the cooker and refrigerate for at least 2 hours until very cold.

Unmould onto serving plates. Top with a little whipped cream, the remaining ginger, a sprinkling of almond flakes and a small sprig of mint.

Pear Pudding with Lime Glaze

FOR A 3.5 LITRE SLOW COOKER. SERVES 4

_The hint of lime in this pear sponge pudding is further accentuated by a tasty lime glaze. The rustic flavour of autumn pears and the tangy lime is rounded out beautifully when served with homemadeVanilla Ice Cream._

5 pears, peeled, cored and cut into quarters

½ cup sugar

1 tablespoon golden syrup

30g butter, diced

grated rind of 1 lime

juice of 2 limes

1 cup boiling water

1 cup self-raising flour

Vanilla Ice Cream, to serve

For the Lime Glaze

½ cup lime juice

1 teaspoon grated lime rind

½ cup sugar

1½ teaspoons cornflour mixed to a paste with 1 tablespoon cold water

Place the pears in the slow cooker.

Mix together the sugar, golden syrup, butter, lime rind and juice and the boiling water and stir until the butter is melted. Whisk in the flour and then pour over the pears.

Cover and cook on High for 3 hours or until the pudding is cooked though.

**To make the glaze,** combine the lime juice and rind and the sugar in a small saucepan over medium–high heat. Bring to the boil, stirring constantly. Simmer for 1 minute, then thicken with some or all of the cornflour paste.

Pour the glaze over the pudding, and allow to stand, uncovered, for 2 minutes.

Serve hot with Vanilla Ice Cream.
Apricot Pudding with Walnut Crumb

FOR A 4-4.5 LITRE SLOW COOKER. SERVES 6

_The caramel walnut topping is a lovely complement to the summery flavour of apricot in this dish. Serve with ice cream, creamy custard or whipped cream. If you like, you can substitute peaches or pears for the apricots._

825g tin or jar of apricot halves, drained and juice reserved

2 eggs

¼ cup white sugar

¼ cup brown sugar, loosely packed

¾ cup self-raising flour

½ cup milk

60g butter, melted

Vanilla Ice Cream, to serve

For the Walnut Crumb

¼ cup brown sugar, firmly packed

¼ cup self-raising flour

½ cup walnut pieces

30g butter, diced

Turn the slow cooker on to High. Place the apricots in the cooker along with 2 tablespoons of the reserved juice.

Whisk the eggs together with the sugars until well combined. Add the flour, milk and butter all at once to the egg mixture and then whisk until smooth (do NOT whisk until all three have been added). Spoon the mixture over the apricots.

**To make the walnut crumb,** place all the ingredients in the bowl of a food processor and process until the mixture resembles breadcrumbs. Sprinkle the crumb over the top of the pudding.

Cover and cook on High for 3 hours or until the sponge topping is cooked through.

Serve hot with Vanilla Ice Cream.

Figs in Red Wine with Lime Mascarpone

FOR A 3.5 LITRE SLOW COOKER. SERVES 4-6

_Slow cooking the figs gives them a wonderful richness. The lime mascarpone adds a perfect balance of acidity to this classic dessert._

650g small figs

2 teaspoons grated lime rind

½ teaspoon ground cinnamon

pinch of ground cloves

60g brown sugar

1 cup red wine (such as Merlot or Shiraz)

juice of 1 lime or lemon

3 teaspoons redcurrant jelly

3 teaspoons cornflour mixed to a paste with 1 tablespoon cold water

For the Lime Mascarpone

50ml cream

2 teaspoons grated lime rind

250g mascarpone

juice of 1 lime

2 teaspoons icing sugar

Cut a 1cm deep cross into the top of each fig and place the figs in the slow cooker.

Mix the lime rind, cinnamon and cloves with 30g of the brown sugar and press this mixture into the figs. Mix the red wine with the remaining brown sugar, lemon or lime juice and redcurrant jelly and pour around the figs. Cover and cook on High for 3 hours or Low for 5 hours.

Remove the figs from the cooker with a slotted spoon and keep warm.

If cooker has been on Low setting, now turn the cooker to High for 10 minutes and add the lime or lemon juice and redcurrant jelly. When the liquid comes to the boil, stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 2 minutes more.

Serve the figs drizzled with the sauce and topped with a dollop of the lime mascarpone.

**To make the lime mascarpone,** heat the cream and lime rind to boiling point in a small saucepan. Remove from the heat and leave to stand for 15 minutes. Strain through a sieve, discarding the solids. Mix the infused cream with the remaining ingredients and refrigerate until serving time.
White Chocolate Cheesecakes with Mixed Berry Sauce

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

_Light, luscious and just a little decadent, these small cheesecakes make the perfect end to a meal or an afternoon tea treat. Any type of berries can be used for the sauce, but my absolute favourite choice is mulberries._

125g white chocolate, broken into pieces

¼ cup cream

2 eggs

250g cream cheese, diced and softened

150ml sour cream

⅓ cup sugar

2 teaspoons cornflour

2 teaspoons lemon juice

½ teaspoon vanilla paste or extract

6 chocolate ripple-style biscuits

For the Sauce

250g fresh or frozen mixed berries

¼ cup sugar

1½ teaspoons cornflour mixed to a paste with 2 tablespoons cold water

Grease six 180ml-capacity metal dariole moulds and line the base of each with a circle of baking paper. Grease again. Fit a small rack in the base of the slow cooker and pour in warm water to a depth of 1.5cm. Turn on to High.

In a bowl set over a saucepan of simmering water (ensuring the base of the bowl isn't touching the water), melt the white chocolate and cream together, stirring until smooth and combined. Set aside to cool to room temperature, stirring occasionally.

Place the eggs, cream cheese, sour cream, sugar, cornflour, lemon juice and vanilla in the bowl of a food processor. Add the cooled chocolate mixture and process until very smooth. Pour into the dariole moulds, to three-quarters full.

Place the moulds on the rack in the slow cooker and cook on Low for 3 hours or until set.

Place a biscuit on top of each and cook 10 minutes more.

Remove the cheesecakes from the cooker and refrigerate for at least 2 hours until very cold before carefully removing from the moulds.

Meanwhile, to make the sauce, place the berries and sugar in a small saucepan and bring to the boil over medium–high heat. Reduce the heat and simmer for 5 minutes, then thicken with some or all of the cornflour paste. Allow the sauce to cool.

Unmould the cheesecakes onto serving plates and top with the sauce.

Coconut Rice Custard

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 6-8

_One day on a whim I decided to try out a recipe that would be suitable for those with dairy intolerance. I threw the four basic ingredients into the slow cooker with some water, and left it to its own devices. It turned out to be a really lovely, creamy custard, delicious served with a fruit compote, or simply drizzled with a little passionfruit pulp. If it is not served as soon as the rice is cooked, it may start to go a little gluggy. This is easily remedied by stirring in a little extra coconut cream or even just plain boiling water._

1 cup Arborio rice

320g tin condensed coconut milk

400ml tin coconut cream

1 teaspoon vanilla extract or vanilla paste

500ml water

Extra coconut cream (optional)

Coconut Cream Ice Cream, to serve

Place all ingredients into the slow cooker and cook on High for 4 hours or Low for 6–7 hours or until the rice is soft. Stir until it has a creamy custard consistency, adding a little more liquid if needed until the desired consistency is reached.

Serve warm with stewed fruit or a fruit compote and a little Coconut Cream Ice Cream.

Note: A combination of three eggs whisked with 1 cup of coconut cream can be stirred into the mixture, 5 minutes before the end of cooking time, to make a lovely egg custard.
Steamed Rhubarb Pudding with Rhubarb Compote

FOR A 5.5-6.5 LITRE SLOW COOKER. SERVES 6

_Lovely tart rhubarb presents beautifully in this rich, wintry pudding. The rhubarb pieces settle on the outside of the steamed sponge, which is then served with a bright and flavoursome rhubarb compote. This pudding is delicious accompanied by the custard-basedVanilla Ice Cream._

150g rhubarb stalks (weight minus leaves), cut into 1cm pieces

½ cup sugar

2 teaspoons cornflour

1 egg

⅓ cup sugar

½ cup milk

2 teaspoons finely grated lime rind

1 tablespoon lime juice

1¼ cups self-raising flour 80g butter, melted

For the Compote

400g rhubarb stalks (weight minus leaves), cut into 1cm pieces

½ cup sugar, approximately

2 teaspoons lime juice

1 teaspoon cornflour mixed to a paste with

3 teaspoons cold water (optional)

Vanilla Ice Cream, to serve

Grease an approximately 900ml-capacity pudding basin. Line the base with a circle of baking paper and grease again. Fit a rack in the base of the slow cooker and pour in 1 cup warm water. Turn on to High.

Combine the rhubarb, ½ cup of sugar and cornflour in a bowl and then transfer to the pudding basin.

Whisk the egg with the remaining ⅓ cup of sugar, then add all of the other ingredients, all at once, and whisk until smooth. Spoon over the top of the rhubarb.

Fit a piece of foil over the basin and tie with string to secure. Place on the rack in the cooker, and pour extra boiling water around the basin to fill to a depth of 10cm. Cover and cook on High for 3 hours or until pudding is cooked through.

**To make the compote,** place all the ingredients except the cornflour paste into a medium saucepan over medium heat. Bring to the boil then reduce heat and simmer for a few minutes until the rhubarb is tender. If necessary, stir in some or all of the cornflour paste to thicken and cook for another minute.

Remove the pudding from the cooker and rest for 10 minutes before turning out onto serving platter. Cut into wedges and serve drizzled with a generous amount of the compote (or serve the compote separately) and Vanilla Ice Cream if desired.

Ripe Cherry and Chocolate Self-saucing Pudding

FOR A 3.5-4 LITRE SLOW COOKER. SERVES 6

_If you think you have eaten the best chocolate pudding in the past, think again. With its delicious hint of coconut mingling with the cherries and chocolate, this has to be the ultimate in chocolate self-saucing puddings. The pudding can be served withVanilla Ice Cream, but is even better matched with Coconut Cream Ice Cream (see recipe on next page)._

825g tinned sweet cherries (or similar-sized jar preserved cherries), drained and juice reserved

¼ cup coconut milk

1 cup brown sugar, lightly packed

30g cocoa

Coconut Cream Ice Cream, to serve

For the Sponge Topping

2 eggs

½ cup sugar

1¼ cups self raising flour

½ cup cocoa

1 teaspoon baking powder

180ml coconut milk

60g coconut oil, melted

Turn the slow cooker on to High. Place the cherries in the cooker along with ¼ cup of the reserved cherry juice.

**To make the sponge topping,** whisk the eggs and sugar together until well combined, then mix in the flour, cocoa, baking powder, the 180ml coconut milk and coconut oil and whisk until smooth. Spoon over the top of the cherries in the slow cooker.

Measure the remaining reserved cherry juice and top up with enough water to make 1¾ cups liquid in total. Pour into a saucepan along with the the remaining ¼ cup of coconut milk and bring to the boil over medium– high heat.

Combine the brown sugar and cocoa and sprinkle over the sponge batter. Gently pour the cherry juice mixture over.

Cover and cook for 3–4 hours on High or until the sponge topping is cooked through.

Serve hot with Coconut Cream Ice Cream.
Coconut Cream Ice Cream

400ml tin coconut cream

200ml coconut milk (fresh or tinned)

⅓–½ cup sugar

½ teaspoon vanilla extract

Mix all the ingredients together to combine and then churn in an ice cream machine following the manufacturer's instructions.

Alternatively, pour into a tray and place in the freezer until half set, then beat with electric beaters until thickened, then freeze.

Remove from the freezer to soften 10 minutes before use.
Sticky Date Caramapples with Vanilla Ice Cream

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

_The name says it all: this dish is full of fruity goodness matched to the decadence of a lovely sticky caramel sauce. It is sublime served with a creamy Vanilla Ice Cream (see below)._

4–6 small unpeeled apples, such as Golden Delicious, cored

90g pitted dates

½ cup sugar

2 teaspoons lemon juice

1½ tablespoons golden syrup

10g butter, cut into pieces to match number of apples

½ cup cream

1 teaspoon cornflour mixed to a paste with 2 teaspoons cold water

For the Vanilla Ice Cream

650ml full-cream milk

250ml cream

½ teaspoon vanilla extract or paste

80g sugar

3 teaspoons cornflour mixed to a paste with 2 tablespoons milk

4 egg yolks

**To make the vanilla ice cream,** heat the milk, cream and vanilla together to boiling point. Meanwhile, in a large bowl, whisk together the sugar, cornflour paste and egg yolks until well combined. Pour just a little of the boiling milk/cream mixture into the egg yolk mixture, whisking constantly. Gradually whisk in the remainder, then pour back into the saucepan.

Heat to almost boiling, stirring constantly with a whisk, until the mixture thickens to the point of coating the back of a spoon. Cover the surface with baking paper or cling wrap and leave to cool completely. Churn in an ice cream machine following the manufacturer's instructions.

**To make the caramapples,** cut a thin slice from the base of the apples so that they will sit flat and stable in the slow cooker. Cut a shallow circle around the 'equator' of each apple.

Fill the centre of each apple with the dates and place in the slow cooker.

Whisk together the sugar, lemon juice and golden syrup and drizzle over the apples. Top each apple with a piece of the butter.

Cover and cook on High for 3 hours or Low for 6 hours or until the apples are tender (they should be cooked through but not falling apart).

Remove from cooker with a slotted spoon and keep warm.

Pour the sauce from the slow cooker into a saucepan over medium– high heat. Add the cream and some or all of the cornflour paste, bring to the boil and cook for about 3 minutes until the sauce is sticky and large bubbles form on the surface of the mixture as it cooks.

Place a spoonful of the sauce in each serving bowl, top with an apple and then spoon a little sauce over. Serve with Vanilla Ice Cream alongside.
INDEX

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**Apples**

Apple and Quince with Citrus Sponge 221

Blueberry and Apple Syrup Dumplings 214–15

Sticky Date Caramapples with Vanilla Ice Cream 243–4

**Apricots**

Apricot Pudding with Walnut Crumb 230

Spiced Lamb with Apricots and Feta 174–5

**Asparagus**

Asparagus, Leek and Pea Purée 54

**Avgolemono** 32

**Avocados**

Guacamole 197–8

**Bacon**

Bacon and Spinach Swirls 189–90

Beetroot, Beef and Bacon Soup with Cream Cheese Dumplings 25

Cabbage with Mushrooms and Bacon 147

Cream Cheese Dumplings 25

Cream of Mushroom, Bacon and Tomato Soup 31

Curried Pea Soup with Rarebit Croutons 37–8

Meat-lovers Meatball Hotpot with Barbecue Sauce 194–5

Parsnip and Bacon Braise with Chermoula 150

Rarebit Croutons 37–8

Slow-cooker Savoury Rice 151

Stuffed Mushrooms 148

Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi 208–9

**Bananas**

Banana Puddings with Lemon Cream 223–4

**Barley**

Beef and Barley Soup with Pancetta Crumb 23

**Basil**

Basil Pesto 155–6

**Beef**

Beef and Barley Soup with Pancetta Crumb 23

Beef Rendang with Coconut Rice with Saffron and Chilli 201–2

Beetroot, Beef and Bacon Soup with Cream Cheese Dumplings 25

Cabbage Rolls with Spiced Tomato Glaze 187–8

Flemish Beef with Bacon and Spinach Swirls 195–7

Greek Beef Stew 198

Hearty Beef Pot Roast with Vegetable Braise 184–5

Hungarian Beef Stew with Herbed Caraway Dumplings 211–12

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce 203–50

Meat-lovers Meatball Hotpot with Barbecue Sauce 194–5

Mexican Beef Tortillas with Guacamole 197–8

Sticky Beef Ribs 199

Stifado 191

Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi 208–9

**Beetroot**

Beetroot, Beef and Bacon Soup with Cream Cheese Dumplings 25

Maple and Balsamic Glazed Beetroot with Mint Aioli 56

**Berries**

White Chocolate Cheesecakes with Mixed Berry Sauce 235–6

**Biscuits**

Sesame Straws 17–18

**Blueberries**

Blueberry and Apple Syrup Dumplings 214–15

**Breads and Buns**

Asian-style Steamed Buns 142–3

Bacon and Spinach Swirls 189–90

Garlic and Herb Bread 19–20

Gruyere Toasts 42

Herbed Slider Rolls 129–30

Herbed tomato bread 85–7

Naan Breads 58–9

Parmesan Toasts 39–40

Rarebit Croutons 37–8

Spelt and Sesame Rolls 29

Spelt and Wholemeal Bread 21–2

Spiced Lamb Filled Pide Breads 163–4

**Broccoli**

Mustard Chicken with Lemon and Broccoli 105

**Buns** , see Breads and Buns

**Cabbage**

Cabbage Rolls with Spiced Tomato Glaze 187–8

Cabbage with Mushrooms and Bacon 147

Coleslaw 130

Pork Shoulder with Red Cabbage and Fennel Braise 133–4

**Camembert**

Lemon Chicken with Pancetta and Camembert 122–3

**Capsicums**

Five Cheese Pumpkin and Red Pepper Cannelloni 46–7

Harissa 164

Hearty Beef Pot Roast with Vegetable Braise 184–5

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce 203–50

Mexican Rice 64

Middle Eastern Lentil and Vegetable Stew 62–3

Red Pepper and Garden Herb Salsa 77–9

Red Pepper Remoulade 169–71

Stuffed Pickled Peppers 113–14

Thai-style Pumpkin and Pepper Stew with Tomato and Coriander Salsa 69–70

**Caramel**

Sticky Date Caramapples with Vanilla Ice Cream 243–40

Sultana Pudding with Maple Caramel Sauce 225

**Carrots**

Creamy Carrot and Lentil Purée 55

Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade 169–71

Hearty Beef Pot Roast with Vegetable Braise 184–5

Roasted Root Vegetables with Tahini Yoghurt 61

**Cashews**

Coriander and Cashew Pesto 62–3

**Cauliflower**

Cauliflower Rice 67

Tarragon Chicken with Sourdough Cauliflower Sauce 99

**Celery**

Hearty Beef Pot Roast with Vegetable Braise 184–5

**Cheesecakes**

Baked Lemon Ricotta and Ginger Cheesecakes 227–8

White Chocolate Cheesecakes with Mixed Berry Sauce 235–6

**Cheeses** (see also specific cheeses)

Bacon and Spinach Swirls 189–90

Cream Cheese Dumplings 25

Five Cheese Pumpkin and Red Pepper Cannelloni 46–7

Gruyere Toasts 42

Parmesan Toasts 39–40

Rarebit Croutons 37–8

**Chermoula** 150

**Cherries**

Ripe Cherry and Chocolate Self-saucing Pudding 241–2

**Chicken**

Avgolemono with Gremolata 32

Ballotine of Chicken with Sweet Potato and Sage Purée 117–18

Barbecue Chicken with Glazed Pumpkin 97–8

Chicken Mole with Coriander Labne 119–20

Chicken Noodle Soup 19–20

Chicken with Orange and Honey Sweet Potato 106–7

Honey Chilli Chicken Drumsticks 111

Lemon Chicken with Pancetta and Camembert 122–3

Mustard Chicken with Lemon and Broccoli 105

Paprika Chicken with Chorizo and Potato Braise 103–4

Portuguese Chicken with Chickpeas and Sweet Potato Puffs 109–10

Saucy Chicken Wings 94

Stuffed Pickled Peppers 113–14

Tandoori Chicken 115–16

Tarragon Chicken with Sourdough Cauliflower Sauce 99

Thai Green Chicken Curry 92–3

**Chickpeas**

Lamb and Chickpea Soup with Coriander Coconut Cream 34–5

Portuguese Chicken with Chickpeas and Sweet Potato Puffs 109–10

**Chillies**

Harissa 21–2

Kasoundi 35

**Chocolate**

Ganache 217–18

Ripe Cherry and Chocolate Self-saucing Pudding 241–2

Rum and Raisin Puddings 217–18

White Chocolate Cheesecakes with Mixed Berry Sauce 235–6

**Chutney**

Peach Chutney 95

**Coconut cream and coconut milk**

Coconut Cream Ice Cream 242

Coconut Rice Custard 237

Creamy Coconut Rice with Dried Fruits and Ginger 219

Creamy Coconut Rice with Saffron and Chilli 65

Lamb and Chickpea Soup with Coriander Coconut Cream 34–5

Monkfish with Citrus and Lemongrass 83

Ripe Cherry and Chocolate Self-saucing Pudding 241–Spiced Whole Quail with Coconut Potatoes 101–2

Thai Green Chicken Curry 92–3

**Coleslaw** 130

**Coriander**

Chicken Mole with Coriander Labne 119–20

Coriander and Cashew Pesto 62–3

Coriander Labne 119–20

Coriander Raita 52–3

Mexican Rice 64

Pumpkin, Parsnip and Coriander Purée 71

Tomato and Coriander Salsa 69–70

Whole Trout with Coriander and Capers 81–2

**Corn**

Mexican Rice 64

Smoky Corn Chowder 21–2

**Couscous**

Middle Eastern Lamb and Spinach Rolls with Herbed Couscous 159–60

**Cucumbers**

Coriander Raita 52–3

Mint and Cucumber Relish 179–80

Mint Raita 167–8

**Curries**

Beef Rendang with Coconut Rice with Saffron and Chilli 201–2

Eggplant Curry with Coriander Raita 52–3

Indian Potato and Baby Eggplant Curry 58–9

Lamb Vindaloo with Mint Raita 167–8

Thai Green Chicken Curry 92–3

**Custard**

Coconut Rice Custard 237

**Dates**

Sticky Date Caramapples with Vanilla Ice Cream 243–40

**Dumplings**

Bacon and Spinach Swirls 189–90

Blueberry and Apple Syrup Dumplings 214–15

Coriander Dumplings 85–7

Cream Cheese Dumplings 25

Herbed Caraway Dumplings 206–7

**Eggplant**

Eggplant Curry with Coriander Raita 52–3

Indian Potato and Baby Eggplant Curry 58–9

Middle Eastern Lentil and Vegetable Stew 62–3

**Eggs**

Avgolemono with Gremolata 32

Coconut Rice Custard 237

Lemon Curd 224

Rarebit Croutons 37–8

Vanilla Ice Cream 243–4

**Fennel**

Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toasts 39–40

Herbed Goat with Fennel and Preserved Lemon 176–7

Pork Shoulder with Red Cabbage and Fennel Braise 133–4

**Feta**

Spiced Lamb with Apricots and Feta 174–5

**Figs**

Figs in Red Wine with Lime Mascarpone 232–3

**Fish (** see also specific fish types)

Bouillabaisse 17–18

Steamed Fish Buns with Red Pepper and Garden Herb Salsa 77–9

**Garlic**

Garlic and Herb Bread 19–20

**Ginger**

Baked Lemon Ricotta and Ginger Cheesecakes 227–8

Creamy Coconut Rice with Dried Fruits and Ginger 219

Slow-cooked Whole Quinces with Crystallised Ginger 220

**Gnocchi**

Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi 208–9

**Goat**

Braised Goat Shanks with Mint and Cucumber Relish 179–80

Herbed Goat with Fennel and Preserved Lemon 176–7

Shoulder of Goat with Kasoundi 181

**Gremolata** 32

**Guacamole** 197–8

**Ham**

Chorizo and Ham Two Potato Bake 126

Smoky Corn Chowder 21–2

**Harissa** 21–2, 168

**Ice Cream**

Coconut Cream Ice Cream 242

Lemon Ice Cream 212

Vanilla Ice Cream 243–4

**Kale**

Kale Chips 49–50

**Kasoundi** 35

Shoulder of Goat with Kasoundi 181

**Kidney Beans**

Mexican Beef Tortillas with Guacamole 197–8

Safety in Slow Cookers 11

**Labne** 121

**Lamb**

Braised Lamb with Quince 161

Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade 169–71

Greek-style Roasted Lamb with Raisin and Redcurrant Sauce 157–8

Lamb and Chickpea Soup with Coriander Coconut Cream 34–5

Lamb Vindaloo with Mint Raita 167–8

Middle Eastern Lamb and Spinach Rolls with Herbed Couscous 159–60

Pulled Lamb 172–3

Roasted Lamb with Parsnip

Purée and Basil Pesto 155–6

Spiced Lamb Filled Pide Breads with Harissa 163–4

Spiced Lamb with Apricots and Feta 174–5

**Leeks**

Asparagus, Leek and Pea Purée 54

**Lemons**

Baked Lemon Ricotta and Ginger Cheesecakes 227–8

Banana Puddings with Lemon Cream 223–4

Lemon Chicken with Pancetta and Camembert 122–3

Lemon Curd 224

Lemon Ice Cream 212

Sultana Pudding with Maple Caramel Sauce 225

**Lentils**

Creamy Carrot and Lentil Purée 55

Middle Eastern Lentil and Vegetable Stew 62–3

**Limes**

Figs in Red Wine with Lime Mascarpone 232–3

Pear Pudding with Lime Glaze 229

Steamed Rhubarb Pudding with Rhubarb Compote 239–40

**Maple syrup**

Maple and Balsamic Glazed Beetroot with Mint Aioli 56

Sultana Pudding with Maple Caramel Sauce 225

**Meatballs**

Meat-lovers Meatball Hotpot with Barbecue Sauce 194–5

Mexican Chorizo and Bean Soup with Pork and Veal Meatballs 27–8

**Meatloaf**

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce 203–50

**Mint**

Mint aioli 56

Mint and Cucumber Relish 179–80

Mint Raita 167–8

**Monkfish**

Monkfish with Citrus and Lemongrass 83

**Mushrooms**

Cabbage with Mushrooms and Bacon 147

Cream of Mushroom, Bacon and Tomato Soup 31

Hungarian Beef Stew with Herbed Caraway Dumplings 206–7

Stuffed Mushrooms 148

**Naan breads** 58–9

**Octopus**

Bouillabaisse 17–18

Portuguese Fisherman's Stew 85–7

**Onions**

French Onion Soup with Gruyere Toasts 42

Stifado 191

**Pancetta**

Beef and Barley Soup with Pancetta Crumb 23

**Parsley**

Gremolata 32

Salsa Verde 39–40

**Parsnips**

Cream of Parsnip and Fennel Soup with Salsa Verde and Parmesan Toasts 39–40

Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade 169–71

Hearty Beef Pot Roast with Vegetable Braise 184–5

Parsnip and Bacon Braise with Chermoula 150

Pumpkin, Parsnip and Coriander Purée 71

Roasted Lamb with Parsnip Purée and Basil Pesto 155–6

Roasted Root Vegetables with Tahini Yoghurt 61

**Pasta**

Five Cheese Pumpkin and Red Pepper Cannelloni 46–7

Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi 208–9

**Peaches**

Peach Chutney 95

**Pears**

Honey Caramel Pears with Lemon Ice Cream 212

Pear Pudding with Lime Glaze 229

**Peas**

Asparagus, Leek and Pea Purée 54

Curried Pea Soup with Rarebit Croutons 37–8

**Pesto**

Basil Pesto 155–6

Coriander and Cashew Pesto 62–3

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce 203–50

**Pickles**

Kasoundi 35

**Pork**

Asian Five-spice Pork Belly 141

Chinese Spiced Pork with Chilli and Ginger 135

Cider-braised Pickled Pork with Apricot Mustard Glaze 127

Italian Pulled Pork Sliders 129–30

Meat-lovers Meatball Hotpot with Barbecue Sauce 194–5

Mexican Chorizo and Bean Soup with Pork and Veal Meatballs 27–8

Mojo Pork with Red Wine and Orange Reduction 139–40

Pork Shoulder with Red Cabbage and Fennel Braise 133–4

Stuffed Loin of Pork with Redcurrant and Chilli Glaze 137–8

Stuffed Mushrooms 148

Sumac Pork with Citrus Sauce 145–6

Sweet, Salty, Sticky Pork Ribs 131

Ultimate Bolognese with Sweet Potato and Rosemary Gnocchi 208–9

**Potatoes**

Chorizo and Ham Two Potato Bake 126

Hungarian Beef Stew with Herbed Caraway Dumplings 206–7

Indian Potato and Baby Eggplant Curry 58–9

Paprika Chicken with Chorizo and Potato Braise 103–4

Smashed New Potatoes with Capers 51

Spiced Whole Quail with Coconut Potatoes 101–2

**Prawns**

Bouillabaisse 17–18

Portuguese Fisherman's Stew 85–7

Salmon Fillets with Prawns and Lemon Dijon Sauce 88–9

**Pumpkin**

Barbecue Chicken with Glazed Pumpkin 97–8

Curried Cream of Pumpkin and Sweet Potato Soup 29–30

Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade 169–71

Five Cheese Pumpkin and Red Pepper Cannelloni 46–7

Pumpkin, Parsnip and Coriander Purée 71

Spiced Pumpkin with Kale Chips 49–50

Thai-style Pumpkin and Pepper Stew with Tomato and Coriander Salsa 69–70

**Quail**

Spiced Whole Quail with Coconut Potatoes 101–2

**Quinces**

Apple and Quince with Citrus Sponge 221

Braised Lamb with Quince 161

Slow-cooked Whole Quinces with Crystallised Ginger 220

**Quinoa**

Quinoa with Garden Herbs 66

**Raita** 167–8

**Remoulade** 169–71

**Rhubarb**

Steamed Rhubarb Pudding with Rhubarb Compote 239–40

**Rice**

Coconut Rice Custard 237

Creamy Coconut Rice with Dried Fruits and Ginger 219

Creamy Coconut Rice with Saffron and Chilli 65

Mexican Rice 64

Slow-cooker Savoury Rice 151

**Ricotta**

Baked Lemon Ricotta and Ginger Cheesecakes 227–8

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce 203–50

**Rolls** , see Breads and Buns

**Salads**

Coleslaw 130

**Salmon**

Herbed Salmon Loaf with Warm Tomato Salsa 74–5

Salmon Fillets with Prawns and Lemon Dijon Sauce 88–9

**Salsa Verde** 39–40

**Scallops**

Bouillabaisse 17–18

Portuguese Fisherman's Stew 85–7

**Sesame seeds**

Sesame Straws 17–18

Spelt and Sesame Rolls 29

**Slow cookers** 6–7

**Slow cooking tips** 5–13

**Spelt Flour**

Spelt and Sesame Rolls 29

Spelt and Wholemeal Bread 21–2

**Spinach**

Bacon and Spinach Swirls 189–90

Middle Eastern Lamb and Spinach Rolls with Herbed Couscous 159–60

**Squid**

Bouillabaisse 17–18

Portuguese Fisherman's Stew 85–7

**Stifado** 191

**Sultanas**

Sultana Pudding with Maple Caramel Sauce 225

**Sweet potatoes**

Ballotine of Chicken with Sweet Potato and Sage Purée 117–8

Braised Lamb with Quince 161

Chicken with Orange and Honey Sweet Potato 106–7

Chorizo and Ham Two Potato Bake 126

Curried Cream of Pumpkin and Sweet Potato Soup 29–30

Dukkah-crusted Lamb with Lemon Roasted Vegetables and Roasted Red Pepper Remoulade 169–71

Hungarian Beef Stew with Herbed Caraway Dumplings 206–7

Portuguese Chicken with Chickpeas and Sweet Potato Puffs 109–10

Roasted Root Vegetables with Tahini Yoghurt 61

Sweet Potato and Rosemary Gnocchi 208–9

Sweet Potato Puffs 109–10

**Tandoori Chicken** 115–16

**Tomatoes**

Cabbage Rolls with Spiced Tomato Glaze 187–8

Cream of Mushroom, Bacon and Tomato Soup 31

Herbed tomato bread 85–7

Italian Layered Meatloaf with Cherry Tomato and Basil Sauce 203–5

Kasoundi 35

Mexican Chorizo and Bean Soup with Pork and Veal Meatballs 27–8

Tomato and Coriander Salsa 69–70

**Tortillas** 205–6

Mexican Beef Tortillas with Guacamole 197–8

**Trout**

Whole Trout with Coriander and Capers 81–2

**Veal**

Meat-lovers Meatball Hotpot with Barbecue Sauce 194–5

Mexican Chorizo and Bean Soup with Pork and Veal Meatballs 27–8

**Walnuts**

Apricot Pudding with Walnut Crumb 230

**Yoghurt**

Coriander Labne 119–120

Coriander Raita 52–3

Labne 121

Mint and Cucumber Relish 179–80

Mint Raita 167–8

Tahini Yoghurt 61
ABOUT THE AUTHOR

**SALLY WISE** is the bestselling author of _Slow Cooker, Slow Cooker 2, Complete Slow Cooker_ and many other cookbooks which feature delicious preserves and everyday cooking. A regular guest on ABC radio, she runs the Sally Wise Cooking School in the picturesque Derwent Valley in Tasmania.

COPYRIGHT

  | The ABC 'Wave' device is a trademark of the Australian Broadcasting Corporation and is used under licence by HarperCollins _Publishers_ Australia.

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First published in Australia in 2017

by HarperCollins _Publishers_ Australia Pty Limited

ABN 36 009 913 517

harpercollins.com.au

Copyright © Sally Wise 2017

The right of Sally Wise to be identified as the author of this work has been asserted by them in accordance with the _Copyright Amendment (Moral Rights) Act 2000._

This work is copyright. Apart from any use as permitted under the _Copyright Act 1968_ , no part may be reproduced, copied, scanned, stored in a retrieval system, recorded, or transmitted, in any form or by any means, without the prior written permission of the publisher.

**HarperCollins _Publishers_**

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2 Bloor Street East, 20th floor, Toronto, Ontario M4W 1A8, Canada

195 Broadway, New York, NY 10007, USA

978 0 7333 3803 8 (paperback)

978 1 4607 0798 2 (eBook)

National Library of Australia Cataloguing-in-Publication entry: Wise, Sally.

Ultimate slow cooker: over 100 new and delicious recipes from the queen of slow cooking / Sally Wise.

Includes index.

Electric cooking, Slow.

Casserole cooking.

Cover design by Lisa White, HarperCollins Design Studio

Internals design by Hazel Lam, HarperCollins Design Studio

Cover and internal photography by Chris Crerar

Styling by Charlotte Bell

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