Heather Whinney - The Slow Cook Book: Over 200 Oven and Slow Cooker Recipes

FIRST EDITION

Photography Stuart West & William Shaw

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This edition published in 2018

First published in Great Britain in 2011 by

Dorling Kindersley Limited

80 Strand, London WC2R 0RL

Copyright 2011, 2018 Dorling Kindersley Limited

A Penguin Random House Company

All rights reserved.

No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of the copyright owner.

A CIP catalogue record for this book is available from the British Library.

ISBN: 9780241361979
eISBN: 9780241379974

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Note: All the recipes in this book are written for the medium size range of slow cookers, from a minimum of 3.5 litres to 5 litres capacity. Allowances should be made for the differences within this size range; depending on the internal volume of your slow cooker, liquid quantities may need to be adjusted to ensure the food is covered where necessary.

I am generally not a fan of kitchen gadgets, but I have to admit to being a convert to the slow cooker. The thrifty cook in me is thoroughly excited by using the cheaper cuts of meat and beans and pulses that are so suited to slow cooking, while the ease of throwing a collection of ingredients into a pot and letting them do their own thing for hours is enormously attractive so little effort is needed, but the rewards are great.

Our attitude towards food and cooking is changing. We seem to have a stronger desire to make home-cooked food that nourishes us and our family, as well as reining in our spending. Slow cooking is perfect for meeting this need it suits every level of cook, especially the novice, as it is a style of cooking that doesnt rely heavily on precision. Its one of the most forgiving cooking techniques, requiring little time or skill from the cook. Moreover, by its very nature, slow cooking isnt an extravagant way to cook. By choosing value cuts and seasonal produce we naturally spend less, and the running costs of a slow cooker are minimal, little more than running a low watt light bulb, consequently conserving energy.

The great benefits of the slow cooker lie in its convenience and versatility. To be able to simply set and forget the slow cooker has enormous advantages for our hectic lives it can sit day or night unattended. It ticks all the boxes for such a wide range of people: those cooking for one, large families, busy mums, and its ideal for entertaining as it makes dinner party cooking a breeze. I didnt at first realise the potential of the slow cooker; as well as casseroles and stews, it can be used to cook whole joints of meat, delicate risottos, and delicious soups. It can also be used as a water bath or bain-marie for puddings and desserts, from mousses to steamed sponges.

The practical nature of slow cooking greatly appeals to me. It lends itself to cooking in large batches, and I love being able to cook up something delicious to serve one day and perhaps freeze for another. It is extremely satisfying to know there is the option of leftovers, thus relieving that sometimes niggling pressure of knowing what we are going to cook for dinner the next night. Of course it requires some planning, as does all cooking, but through this it also reduces food waste, which I feel passionately about. Again, the thrifty cook in me rearing its head!

Although we always think of simmering pots of meat and vegetables when slow cooking is mentioned, I think it is fair to say that the slow cooker isnt just for cold winter days. In fact, it is ideal in summer, for maybe a curry or ribs, when you dont want the heat of the cooker on all day. Ive tried to reflect this throughout the book so you can always find inspiration as you dip in and out throughout the seasons. To me, Creole Fish and Corn Stew or Squid Stew would be just as welcome served up on a warm summers evening with a hunk of crusty bread and some cold ros wine as the Stuffed Lamb, Greek Style would be on a fresh spring day.

This book contains 200 recipes for slow cooking. It includes a mixture of world cuisines, features many classics, and offers some new adventurous flavour combinations. Chapters cover Soups and Broths; Stews; Casseroles, Cassoulets, and Meatballs; Tagines; Curries; Chillies and Gumbos; Pot Roasts and Ribs; Risottos, Pilafs, and Paellas; and a Pudding chapter that includes favourites such as rice pudding and crme caramel.

Step-by-step photographs take you through the types of slow cooking from stewing to poaching as well as the principles of slow cooking, such as browning ingredients and reducing sauces.

I hope this book inspires you to experiment with slow cooking. Let your imagination conjure up the thought of Beef and Anchovy Stew, the beef nestling in a mixture of heady red wine and robust herbs, cooked to perfection until it melts in your mouth; or a slow-cooked pork dish such as Belly Pork and Prunes cooked with earthy celeriac and sage, and simmered slowly in a little wine until the pork falls apart at the touch of your fork. Just the thought of it makes you want to head off into the kitchen and reach for your apron!