Slow Cooked Recipes
26 recipes found
Carne al Toro: Traditional Spanish Slow-Cooked Beef Stew
Slow-cooked beef with onions, peppers and wine, flavoured with smoked paprika and herbs.
Fasolada (Greek Bean Soup)
Fasolada is a traditional Greek white bean soup made with simple ingredients: white beans, tomatoes, vegetables and oliv…
Sticky Slow Cooked Lamb & Potatoes
A glorious Sunday roast dinner made easy by cooking everything in one pot. The lamb becomes tender and is glazed to perf…
Winter Pot Roast
A hearty, comforting pot roast seasoned with a blend of spices and slow-cooked in beef broth with vegetables. Perfect fo…
Beef Cheek Bon Bons
A rich and indulgent appetiser made with slow-cooked beef cheeks, rolled into bite-sized balls, coated in breadcrumbs, a…
Côte de Bœuf with Café de Paris Butter & Frites
A rich, classic French dish featuring a perfectly seared côte de bœuf, crispy fries, and a luxurious homemade Café de Pa…
Slow Cooker French Onion Beef Soup
Slow-cooked onions with beef, beer and stock, topped with toasted cheese and bread.
Pot Roast Brisket with Harissa and Spices
Slow-cooked beef brisket with harissa and warm spices, tender and deeply flavoured.
French Onion Beef Noodle Soup
Slow-cooked beef short ribs with caramelised onions and aromatic spices in a savoury broth.
Manhattan Clam Chowder
Creamy clam chowder with tender potatoes, fresh herbs and a savoury tomato base.
Spiked Hot Apple Cider
Spiced apple cider simmered with orange, cinnamon and ginger, finished with rum.
Dijon and Cognac Beef Stew
Beef stew with Dijon and Cognac, slow-cooked with onions, carrots and mushrooms.
Slow Cooker Mushroom Barley Risotto
Creamy barley risotto with mushrooms, carrots and thyme, cooked slowly to blend flavours.
Slow-Cooker Brisket
Slow-cooked brisket with a smoky, spicy glaze, tender and deeply flavoured.
Slow-Cooker Sweet Potato and Lentil Soup
Creamy sweet potato and lentil soup with fragrant curry and garlic, gently simmered to blend flavours.
Slow Cooker French Dip
Slow-cooked rump roast in beef broth and beer, served on buttered French rolls with rich dipping sauce.
Slow Cooker Beef Stew
Slow-cooked beef with vegetables in a savoury broth, tender and deeply flavoured.
Slow Cooker Texas Smoked Beef Brisket
Smoky brisket with sweet and savoury sauce, slow-cooked until tender and fragrant with onions.
Beef Bourguignon
A rich and hearty French stew made with beef cheeks, bacon lardons, mushrooms, and red wine, slow-cooked to perfection.…
Homestyle Kalua Pork with Cabbage in a Slow Cooker
Slow-cooked pork with cabbage, seasoned with ginger and smoky soy sauce.
Slow Cooker Baby Back Ribs
Slow-cooked baby back ribs glazed with barbeque sauce, tender and savoury.
Slow Cooker Pulled Pork
Tender pork shredded in root beer and smoky barbecue sauce, served on toasted buns.
Pulled Pork
Slow-cooked pork butt rubbed with spicy chile and brown sugar, served with tangy barbecue sauce and toasted rolls.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
