Katie Bishop - More Slow Cooker Recipes

There are also yummy chapters on roasts, light and easy dishes, chillies and pasta sauces as well as puddings and cakes. So, whatever your penchant and requirements, whether after-work suppers, make-ahead meals or those days when you just don’t want to spend too much time in the kitchen, there should be a chapter for you!

A note on slow cooker sizes

All the recipes in this book have been cooked and tested in a 5.7 litre (10 pint) slow cooker. If your slow cooker is a different size then you will need to adjust the ingredients and cooking times accordingly. If you find that recipes requiring tins or dishes to be placed inside the slow cooker are difficult to follow (because of the size of your slow cooker), then try using individual ramekins or ovenproof dishes instead, and adjust the cooking times accordingly. Please remember that every brand of slow cooker is different, so it’s critical to follow the individual manufacturer’s instructions.

If you haven’t used a slow cooker before then this section is definitely worth reading. Indeed, if you’ve been using a slow cooker for a while and are starting to feel a bit bored with the results, then some of these guidelines may just remind you of the many possibilities of your slow cooker and help you expand your repertoire.

What to buy?

There are so many slow cookers on the market it can be difficult to know where to start when buying one. Either way, they are basically made up of a heated, electric element, which surrounds an inner dish with a lid. The cooker is plugged into the mains and controlled simply to high or low.

You will also find options for timers, beepers, lights, digital screens … the list goes on, but for me there are two main factors when choosing a machine: what size is it? And does it have a removable, ovenproof inner dish?

Most major brands will come in a choice of sizes these days. The capacity of your model will depend on the number of people you wish to cook for, and the type of food you want to cook. As a benchmark, a 5–6 litre (9–10½ pint) cooker should easily cater for six people. If you like to cook large batches of food for freezing, or entertaining, then a 6 litre (10½ pint) capacity model or more would be perfect for you. If you would like to cook joints of meat or larger cuts, then try an oval-shaped cooker. Round models tend to be better suited to soups, stews and puddings.

A removable, ovenproof inner dish is a must for me, as the cooker immediately becomes much more versatile; it’s also easier to clean and store. An ovenproof inner means that you can use the dish in the oven, if you wish, and makes it more attractive for taking directly to the table. I also find that I have more control when cooking, as I can remove the dish from the heat source immediately if I want to, and I can also grill the top of dishes, if required. Some slow cookers now have inner dishes that are flameproof too, and can be used on the hob, making them even more adaptable.

The important thing to remember is that every machine will be different. They will reach different top temperatures and be suited to different lengths of cooking and techniques. It is essential that you check the manufacturer’s instructions for your machine before embarking on any of these recipes or any of your own creations.

It’s also worth acknowledging that a slow cooker is completely different from a pressure cooker and will have very different results – they are not comparable, although there seems to be a popular belief that they are one and the same thing.

One of the questions I am asked most about slow cooking is, ‘Is it safe?’Concerns can range from food safety to worries about fire and energy consumption.

The United States Food Safety and Inspection Service states that when slow cooking, ‘The direct heat from the pot, lengthy cooking and steam created within the tightly covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.’

A slow cooker will operate at about 77–97°C (171–207°F), depending on its selected temperature setting and manufacturer’s variations. In England a temperature of 75°C (167°F) is deemed adequate to destroy any harmful bacteria. Once food has reached this temperature, it can be kept at a lower temperature for up to 2 hours and still be consumed safely. So, a slow cooker that has been given time to warm up and reach its optimum temperature at the designated setting will safely destroy the risk of food poisoning. If you are in any doubt, I suggest you stick to cooking pieces of meat, as opposed to whole birds or joints and/or invest in a simple cooking thermometer for inserting into ingredients to test their core temperature.

If I still have to convince you of the safety of your machine, then you can also turn the slow cooker onto high for the first hour of cooking to bring the temperature to above 75°C (167°F). However, I rarely do this, and remain alive to tell the tale! My view is that if you begin with fresh ingredients, use clean utensils and a clean thermometer, there is no reason why you should have any concerns at all about food safety with your slow cooker.

While talking about safetyit’s also important to point out that a slow cooker can be left on for many hours, unattended, but make sure you always follow the manufacturer’s instructions for exact environmental safety precautions.

With basic care, using a slow cooker couldn’t be simpler. In essence, all you need do is to fill the dish up with ingredients, put the lid on and set it to low or high to begin cooking. That said, there are a few basic principles that I stick to in order to create the best possible recipes.

It’s easy to get carried away and overfillyour slow cooker – aim to fill the inner dish about half full, or ideally no more than two-thirds full, and certainly no more than 4cm (1½in) from the top. Place the ingredients that take the longest time to cook, such as root vegetables and large cuts of meat, on the bottom of the slow cooker dish so they have maximum heat exposure. Less hardy ingredients, such as rice, pasta, dairy products and certain more delicate vegetables, should be added at the end of cooking, usually during the last hour or so.

Resist the temptationto lift the lid of the slow cooker or stir the contents, as doing so will affect the temperature in the cooker and allow all-important moisture to escape during cooking. However, if you find that your slow cooker has ‘hot spots’, then you may find occasional stirring helpful to encourage even cooking.

Slow cooking affects the flavour of food in a different way to conventional methods. As a result it is a good idea to seasonyour food at the end of cooking, unless otherwise stated in the recipe (a common exception would be when cooking certain vegetables, when seasoning can help to concentrate their flavour). When cooking with brown rice, beans or pulses, I always season at the end of cooking, whether slow or conventional, as the salt can toughen the outer husk, making it chewy and less pleasant to eat. It’s also a good idea to add soft herbs, such as parsley, basil and mint, towards the end of cooking to avoid their discoloration and loss of flavour.

The flavour of any stew, curry or casserole is undoubtedly enhanced if it is left to cool, chilled overnight and reheatedthe next day (this also allows you to remove some of the fat that will have solidified on the surface). In addition, these foods also tend to freezebrilliantly. If you, like me, are a fan of freezing, then there are a few things to consider. Ideally, transfer any leftovers out of the slow cooker to allow them to cool – this will be preferable to cooling them in the already warm slow cooker, which could encourage the growth of bacteria. Store leftovers in shallow, covered containers and refrigerate or freeze within 2 hours of cooking.