Katie Bishop - Slow Cooking - Easy Slow Cooker Recipes

While cooking in liquid is particularly useful in slow cooking, so too is the ability to use the slow cooker as a water bath (also called a bain-marie ). Gone are the hours of checking and worrying about steamers and pans boiling dry – this simply doesn’t happen in the slow cooker. A water bath is particularly useful when baking, creating a fantastically light sponge or fluffy custard. It’s good too in terms of cooking for long periods of time (clearly a moot point when discussing slow cooking, but in this instance a long period of time is 8–9 hours or perhaps overnight). It seems to provide a very gentle cook so that whether cooking overnight or cooking something that’s very delicate like a custard, the water bath produces a great result.

In many cases your preparation will change according to how and when you are cooking your food. If, for example, you are starting your cooking in the morning so that it cooks while you are at work, ready for your return home, then throwing everything into the slow cooker in the quickest possible time will be essential. See the Afterwork Suppers chapter for lots of simple ideas that can be thrown together quickly and then left to their own devices.

Likewise, making a recipe that will cook overnight will require preparation just before you go to bed. So recipes in this instance are short and sweet in the main, with the odd exception for night owls or those with insomnia!

If you are cooking for a large number of people, making sauces, chutneys and jams, or baking cakes and desserts, then allow slightly more time for preparation prior to cooking, but none of the recipes in this book will extend beyond 30 minutes of preparation time.

Importantly, the slow cooker is versatile enough to make all of these types of cooking possible and give good, reliable and above all consistent results every time.

Slow-cooked food should be left to its own devices, so unless the recipe suggests it, food is best left un-stirred with the lid sealed and undisturbed. As tempting as it may seem, lifting the lid to check on progress will cause the cooker to lose heat and moisture, which can affect the quality of the final dish. This is particularly important in the first hour or so of cooking, as this is the time that the cooker is heating the food to a safe and optimal temperature.

Despite being very economical and transferring a limited amount of heat and energy into the atmosphere, the area immediately around the slow cooker will become hot. So using your antique dining table as a base will not serve you well, potentially causing damage to the surface. Instead use a heatproof surface or worktop.

Food should never be reheated in a slow cooker (although Christmas pudding is safe), as it will not heat to a point where the food becomes safe from harmful bacteria and potential food poisoning bugs. Always reheat slow-cooked foods in a pan on the hob, in the microwave or in the oven. Equally, don’t leave food to cool down in the slow cooker, as this will create the perfect conditions for unpleasant bugs to multiply – instead, always remove it to another dish.

Check your manufacturer’s instructions, but most slow cookers require at least some liquid in the base of the dish to operate properly. You may spot a couple of recipes in this book where this does not happen – this is because these recipes include ingredients that naturally contain a high level of moisture, or there is a large quantity of ingredients, which will create a lot of additional condensation quickly, and therefore a lot of moisture of their own. In some cases, using this method enables some caramelisation of the ingredients in the slow cooker with great results.

Most recipes are adaptable to slow cooking and this book gives a good indication of the different cooking methods that work particularly well, in what proportions and for how long. Areas of difficulty are baking, which is a very precise science and requires, in most cases, a blast of heat to encourage rising or to form a crust. Desserts, fish, pasta and rice can all be cooked in the slow cooker but will start to denature during very long, all-day cooking, so that is best avoided for these ingredients.

Some slow cookers can be used in the oven or under the grill and some (although still relatively few) can be used on a hob. Every slow cooker is different and individual manufacturer’s instructions should be followed in each case. The slow cooker dish must always be removed from the outer casing before being put in the oven or under the grill. In most instances the removable dish will be ceramic or earthenware and is breakable if dropped and will chip if given reason to do so. The slow cooker base should never be cooked in, or immersed in water for cleaning, but simply wiped clean with a damp cloth.

Above all, this book is intended to be a fresh look at slow cooking, a book for how we live today. It offers some classic dishes and others that you probably never have considered possible in a slow cooker. Enjoy the recipes. They have all been lovingly and very thoroughly tested. As mentioned earlier, do continue to bear in mind that every slow cooker is different and yours may be a different size from that used in this book, so times will vary slightly accordingly. You’ll soon get to know and love your machine and be able to adapt all the recipes with ease. Treat your slow cooker well and it will be a faithful companion for many years to come!

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