Full Text Searchable PDF User Manual
1
Contents
Welcome
2
How it all started
3
How to lose weight healthily
4
Slow Cooker instructions
6
Service and Guarantee
10
Recipes 11
2
Dear Customer
Thank you for purchasing this Slow Cooker from my
enerGi range of kitchenware. I hope you will enjoy using
it and that it will encourage you to prepare delicious
food in a very healthy way.
The best way of bringing out the full flavour of
meat and to get those juices really flowing is to
cook it long and slowly, at a low temperature.
My Slow Cooker has many advantages: food
tastes better and doesn’t burn or boil over; tough
meat becomes tender; you can create delicious,
healthy soups, stews or casseroles with the
minimum of fuss, and adding nutrient-rich, low-
Gi beans and pulses to these will also help fill
you up, which is good news if you are watching
your waistline. And, of course, you save on
electricity!
healthy eating for all the family ...
Welcome
3
It was back in 1971 that I started my first diet classes, helping people to lose
their unwanted weight and become healthier. In 1986, quite by accident, I
learned that eating a low-fat diet made me much leaner. After running trials to
test the effectiveness of my diet, I wrote my Hip and Thigh Diet, which went on
to sell over 2 million copies and was a No 1 bestseller in five countries.
I then went on to write another 28 books on diet and fitness, present 28 fitness
videos/DVDs and, with the help of my husband, launched Rosemary Conley
Diet and Fitness Clubs in 1993 and Rosemary Conley Diet & Fitness magazine in
1996.
More recently I have written my bestselling Gi Jeans
Diet and the follow-up book, Ultimate Gi Jeans Diet.
Gi stands for glycaemic index, and the whole principle
of the Gi way of eating is to eat foods that are slowly
digested and absorbed, which helps stabilise our
blood sugar levels and keeps us feeling fuller for
longer. Gi has brought a new perspective to dieting,
but the principles of weight loss remain unchanged.
My goal was to create an eating plan that would be
ultra-healthy and Gi-based, one that would work
quickly and effectively in reducing weight and
inches. It is the success of this that has led me to
launch this enerGi range of electrical equipment.
More recipe ideas can be found in Rosemary Conley Diet &
Fitness magazine and in my diet and cookery books. You can find details of
these and how to order them by visiting the Rosemary Conley website
(www.rosemary-conley.co.uk)
For more information on how to lose weight and eat healthily please read the
following pages. Remember, we are what we eat. If we eat good, healthy food,
cooked without fat, we will not only become leaner but we will feel so much
better with more energy, clearer skin and a much healthier body. Add some
moderate but regular exercise and you’ll feel like a brand new person. Enjoy it!
With best wishes
Rosemary Conley CBE
How it all started
4
If you want to lose weight fast and healthily, there is no better way than to eat a
calorie-controlled, low-fat, low-Gi diet and combine it with increased activity.
The average woman – say someone who weighs 10 and a half stone – uses in an
average day around 2000-2200 calories. Of those calories, 1400-1500 will be
burned by her body performing its everyday activities – heart pumping, tissue
renewing, general maintenance and functions. A further 600-700 calories will be
burned by her taking the children to school, going out to work, cooking family
meals, doing household chores, and so on.
The number of calories burned by the body just to keep it ticking over is called
the basal metabolic rate (BMR). We need to eat sufficient calories each day to
meet the needs of our BMR, otherwise the body thinks it’s being starved and
slows our metabolism right down – the last thing we want when we are trying to
lose weight! So if we restrict our daily calories to the level of our BMR, any extra
energy spent (looking after the children, going to work, and so on) will be fuelled
by the existing fat stores deposited around the body. The more active we are, the
more fat and calories we will burn.
It’s a simple matter of physics. To lose weight, we have to eat fewer calories
each day than our bodies actually burn up. Gram for gram, fat has twice as many
calories as carbohydrate or protein. Cutting down on our fat intake, therefore, is
an easy way to cut down on calories AND avoid adding to our existing fat stores,
with significant benefits to our health. If we combine low-fat eating and eating
healthy low-Gi foods, with their slow-releasing energy qualities that stave off
hunger pangs, we have the perfect recipe for a weight-loss diet.
A quick guide to low Gi
• Choose whole-oat cereals for breakfast rather than refined corn or rice
ones.
• Select wholegrain, multigrain or stoneground bread or loaves containing
intact seeds and grains in place of ordinary white or brown bread.
• Pitta bread and tortilla wraps are low Gi and make great sandwich
alternatives.
• Sweet potatoes and waxy new potatoes have a lower Gi than old potatoes.
• Pasta has a lower Gi than potatoes or rice.
• Basmati rice has a lower Gi than other varieties of rice.
• Add beans and pulses to stews, casseroles, salads and soups to reduce the
overall Gi rating of your meal.
• Use low-calorie, low-Gi fillers such as tomatoes, beansprouts, chopped
celery and courgettes to ‘bulk up’ meals and give you more chewing power.
• Eat fruit in place of cakes and biscuits.
• Avoid over-ripe bananas – they have a higher Gi rating than less ripe ones.
How to lose weight healthily
5
Speed up your weight loss
If you want to lose weight fast, you need to get more active. Regular exercise will
turn your body into a more efficient fat-burner, which will speed up your weight
loss. Ideally, you should aim to do 30 minutes of aerobic exercise on five days
a week. This will not only make you lose weight faster, it will also increase your
fitness and improve your health. Aerobic exercise is any activity which makes you
breathe more deeply, such as brisk walking, jogging, swimming, or cycling. You
could also go to one of our diet and fitness classes, which includes a 45-minute
workout, or work out to one of my fitness DVDs. Being more active in your
everyday life really helps, too. So use the stairs rather than the lift, walk instead
of taking the car, play energetic games with the children, and so on.
Ten tips for successful weight loss
1 Eat three main meals a day, and avoid high-sugar, high-fat snacks.
2 Eat foods that have 5% or less fat (that’s 5 grams or less fat per 100 grams
of product), except for oily fish and some brands of wholegrain or multigrain
bread, and avoid adding fat (butter, margarine or oil) to your food preparation
or during cooking.
3 Reduce your intake of highly processed foods and include more high-fibre
foods in your meals to give your overall diet a lower Gi rating.
4 Eat at least five portions of fruit and/or vegetables each day.
5 Drink lots of water and drink alcohol in moderation only.
6 Calculate your personal calorie allowance by converting your weight into
pounds (1lbs) and adding an ‘0’ to the end. For example, 10 stone = 140lbs
+ 0 = 1400 calories per day. This figure will be close to your BMR.
7 Keep an eye on your portion sizes and avoid second helpings.
8 Make regular exercise part of your lifestyle. Aim to do some form of aerobic
activity, such as brisk walking, swimming, or cycling, for 30 minutes on five
days a week.
9 Only weigh yourself once a week, at the same time of day each week, on the
same scales and wearing the same clothes. Measure yourself with a tape
measure and make a note of your inch loss progress.
10 Think about making lifestyle changes rather than dieting and you’ll lose your
weight and keep it off for good!
6
A guide to slow cooking
Slow cooking provides meals that are full of flavour, moist and tender, whilst
leaving you time to do other things – perfect for today’s busy lifestyles.
As most food is cooked over a period of 6-10 hours, it can be prepared in
advance the evening before and refrigerated in the removable crock pot, to be
turned on the next day. There’s nothing better than to return home to find a
delicious hot meal awaiting! Slow cooking occurs at a temperature just below
boiling point, causing little steam or evaporation. As the temperature is low,
almost no sticking occurs and very little stirring is required.
The Slow Cooker can operate on LOW all day or night if required.
To help simplify the process of slow cooking please find some useful hints & tips
below.
Using your Rosemary Conley Slow Cooker
For hygiene reasons we recommend that you wash the ceramic crock pot in hot
soapy water, then rinse and dry before use.
Ensure that the product is placed on a flat work surface. Plug the power lead into
a mains socket and switch on the appliance.
Add the ingredients according to your recipe, using boiling liquid.
Turn the control knob to the chosen setting:
LOW:
to gradually cook throughout the day or night.
HIGH:
to cook approximately twice the speed of low.
AUTO:
the Slow Cooker will cook on HIGH until a sufficiently high temperature
is reached, then atomatically switch to LOW for the remainder of the
cooking time.
TIMING
Always allow sufficient time for the food to cook. Don’t be worried about
overcooking as this is almost impossible, particularly when using the Auto
setting.
It is easy to adapt your favourite recipes simply by halving the amount of liquid
and increasing the cooking time considerably. See the following guide for
suggested cooking times and settings when adjusting your favourite recipes:
Slow cooker instructions
Traditional
Recipe Time
S L O W C O O K
Low
High
Auto
30 minutes
6-8 hours
3-4 hours
5-7 hours
35 -60 minutes
8-10 hours
5-6 hours
6-8 hours
1-3 hours
10-12 hours
7-8 hours
8-10 hours
7
DO NOT LEAVE FOR LONGER THAN THE RECOMMENDED TIMES
Please note:
These times are approximate and depend on ingredients and quantities, however
when the Slow Cooker is on LOW there is little chance of the dish drying out or
being overcooked.
All food should be cooked with the glass lid in place. Each time the lid is lifted,
both heat and moisture in the food are lost and the cooking time should be
extended by 30 minutes.
Liquid amounts
Very little moisture boils away during the slow cooking process. To compensate
for this it is advisable to halve the liquid content of traditional recipes. However if
after cooking the liquid content is excessive, remove the lid and operate the Slow
Cooker on the High setting for 30-45 minutes or until the liquid reduces by the
desired amount.
The resulting sauce may be thinner when using a Slow Cooker, although it can be
thickened with cornflour towards the end of the cooking process. Simply blend
1-2 tablespoons of cornflour (or arrowroot) in a little cold water to form a paste,
stir into the dish, turn the heat up to HIGH, replace the lid and cook for a further
20-30 minutes.
Preparing meat and poultry
When selecting meat, look for the leanest cuts. Trim the meat or poultry of any
visible fat, as the slow cooking process will result in too much liquid. Chicken
portions without skin are preferable.
For casserole-style recipes, cut the meat into cubes approximately 3cm in size.
Pre-browning meat and poultry, prior to slow cooking, seals in moisture,
intensifying the flavour and producing more tender results. Pre-browning may
take a little extra time and is not strictly necessary, but the rewards are evident
in the end results. It is best to use a non-stick pan, reducing the amount of oil
needed.
DO NOT USE THE CROCK POT FOR PRE-BROWNING
This should never be placed on a cooker hob.
Slow cooker instructions
8
Preparing vegetables
Always chop fibrous vegetables, ie carrots, turnips, swede, potato etc, into small
dice or thin slices before cooking. This is because vegetable fibres are actually
harder to break down than animal fibres when cooked at low temperatures.
Whole potatoes are best if cooked on the HIGH setting. Frozen vegetables must
be thawed before adding to other foods cooking in the Slow Cooker, for example
when adding to a casserole.
When cooking vegetables and meat together in the Slow Cooker, the vegetables
tend to cook at a slower rate than the meat. To gain the best results, position the
vegetables on the base and sides of the Slow Cooker and place the meat on top.
Dried beans and pulses
Overnight soaking of dried beans and pulses is required. After soaking, drain and
place in the Slow Cooker and cover with sufficient water to reach double their
volume. Cook beans or pulses on the HIGH setting for 2-4 hours or until tender.
Pre-soaked beans and pulses will cook a little faster. If tinned beans are to be
used, add these 30-45 minutes before the end of the cooking time.
General guidelines
• Always ensure that boiling liquid is used.
• Always wear oven gloves when handling the Slow Cooker during use.
• Rice, noodles and pasta are not recommended for long cooking times (except
pudding rice). Cook them separately and then add during the last 30 minutes.
• The Slow Cooker should be pre-heated for at least 15 minutes before adding
the ingredients.
• Use the best quality stocks you can buy. A good stock forms the base of a dish
and can transform the flavours from being merely average to excellent.
• Never place frozen meat or poultry in the Slow Cooker. It must always be
defrosted before use.
• Do not fill the cooker to the brim with food.
• Always ensure the food is thoroughly cooked before eating. If adding fresh
milk or yoghurt, this should be done during the last 2 hours. Evaporated milk
may be added at the start of cooking.
Slow cooker instructions
9
Always turn the unit to OFF after use and unplug. Allow the Slow Cooker to cool
down before cleaning.
Ensure the unit is always unplugged from the power outlet when not in use.
The ceramic crock pot cannot withstand sudden temperature changes. Sudden
immersion into cold water could cause the bowl to crack.
Remove the crock pot and glass lid and wash in warm, soapy water using a mild
detergent. Rinse and dry thoroughly.
The crock pot and glass lid can be washed in the dishwasher, however care
should be taken not to chip or crack these parts.
The outer casing of the Slow Cooker should be wiped over with a damp sponge
or cloth, dipped in warm soapy water. DO NOT IMMERSE IN WATER.
NEVER IMMERSE THE CASING OF THE UNIT, CORD OR PLUG
IN WATER OR ANY OTHER LIQUID AS THIS MAY CAUSE
ELECTROCUTION.
Do not use abrasive cleaners, steel wool or scouring pads as these can damage
the surface of the Slow Cooker.
When storing the Slow Cooker, loosely coil the cord, don’t wrap this tightly
around the unit.
Close supervision is necessary when any appliance is used near children. This
product should not be used by children.
The surface of the casing becomes hot during use – oven gloves are
recommended when opening the lid.
Do not use this appliance outdoors.
Do not operate this appliance with a damaged cord or plug or after the appliance
malfunctions or has been damaged in any manner. Return the appliance to
Catalyst Home Products for examination, repair or adjustment because special
tools are required.
Do not let the cord hang over the edge of tables or work surfaces, touch hot
surfaces or become knotted.
Check the mains lead regularly for damage.
Do not place the appliance on or near a hot gas or electric burner or where it
could be touched by a heated oven or microwave.
Do not use this appliance for other than the intended use.
This product is designed to run on 230-240 volts AC only.
HOUSEHOLD USE ONLY
Caring for your slow cooker
10
GUARANTEE
Rosemary Conley enerGi Range by Catalyst Home Products Ltd – authorised licensee of
the Rosemary Conley trademark. This range is manufactured to the highest standards, for
more information please call our Customer Helpline for advice or contact us by email.
CUSTOMER HELPLINE
01925 248 999
E-MAIL
info@Catalyst-Products.co.uk
Should you prefer to contact us by post please write to
Customer Service
Catalyst Home Products Ltd
Cranage House
730 Mandarin Court
Centre Park
Warrington
WA1 1GG
This product is guaranteed for a period of one year from the date of purchase, providing
that the product has been used solely for domestic purposes in accordance with the
instructions provided. Under this guarantee we undertake to repair or replace free of
charge any parts found to be defective.
Nothing in this guarantee or instructions relating to the product excludes, restricts or
otherwise affects your statutory rights. In line with our policy of continuous development
we reserve the right to change the product, packaging and documentation specifications
without notice.
Catalyst Home Products Ltd and Rosemary Conley hold no responsibility for accidents
caused through misuse. Always read the care and usage instructions carefully before use.
This guarantee is provided solely to the original purchaser of the product, and cannot be
assigned to another person through the sale or transfer of ownership of the product. Any
correspondence with Catalyst Home Products Ltd must be accompanied by the original
purchaser's proof of purchase.
Without this original proof of purchase the guarantee is invalidated.
Please retain these instructions for future reference.
Service and guarantee
11
Lightly cook the vegetables in a saucepan of
water until they begin to soften.
Drain the vegetables and place in the Slow
Cooker. Pour the stock over the vegetables,
cover and cook on LOW for 7-9 hours.
When the soup is ready, transfer to a food
processor and blend until smooth or, if you
prefer, leave some texture.
Season with salt and freshly ground black
pepper to taste, garnish with the chopped
fresh herbs and serve hot.
Serves 4
Per serving 126 kcal/1.3g fat
• 1 large onion, finely chopped
• 500g (1¼ lb) butternut
squash, flesh scooped out and
diced
• 2 yellow peppers, seeded and
sliced
• 150g (5oz) carrots, chopped
into small dice
• 150g (5oz) parsnips, chopped
into small dice
• 1.2 litres (2 pints) vegetable
or chicken stock
• Salt and freshly ground black
pepper
• Chopped fresh herbs to
garnish
This nourishing soup is absolutely brimming with wonderful colour and flavour. It’s
also a meal in itself if served with a side salad and wholegrain bread. Try it on a
gloomy winter’s day and bring some sunshine to your dining table.
Vegetable sunshine soup
V
12
Place the vegetables in the Slow Cooker.
Dry-fry the garlic and curry powder in a pre-
heated non-stick saucepan. Stir in the stock,
milk and cornflour paste and bring to the boil,
stirring continuously.
Pour the sauce over the vegetables, cover
and cook on LOW for 6-8 hours.
When cooked, season with salt and freshly
ground black pepper to taste. Just before
serving, stir in the fromage frais and garnish
with the chopped coriander.
Serves 2
Per serving 114 kcal/1.5g fat
• 1 large courgette, thinly
sliced
• 1 red pepper, seeded and cut
into dice
• 100g (3½oz) button
mushrooms, sliced
• 1 bunch spring onions, finely
chopped
• 1 garlic clove, crushed
• 2 teaspoons korma curry
powder
• 300ml (½ pint) vegetable
stock
• 300ml (½ pint) skimmed milk
• 1 tablespoon cornflour,
blended to a paste with a
little water
• 2 tablespoons virtually fat
free fromage frais
• Salt and freshly ground black
pepper
• 1 tablespoon chopped fresh
coriander to garnish
This one is easy to prepare and you will love the subtle aromatic flavours. Delicious
served with cumin rice: simply dry-fry 1 teaspoon of cumin seeds and stir into 100g
(3½oz) of uncooked basmati rice. Boil or steam as usual.
Vegetable korma
V
13
Brown the sausages lightly under the grill and
transfer to the Slow Cooker.
Soften the onions over a low heat in a non-stick
pan and stir in the grain mustard. Pour in the
stock, cider and cornflour paste and bring to the
boil, stirring continuously.
Pour the sauce over the sausages and stir in the
thyme. Cover and cook on LOW for 6-8 hours.
Season with salt and freshly ground black
pepper to taste and serve.
Serves 4
Per serving 306 kcal/13g fat
• 450g (1lb) low-fat pork
sausages
• 2 onions, finely sliced
• 2 tablespoons grain mustard
• 600ml (1 pint) chicken or
vegetable stock
• 300ml (½ pint) dry cider
• 2 tablespoons cornflour,
blended to a paste with a
little water
• 2 sprigs fresh thyme (or use
1 teaspoon dried)
• Salt and freshly ground black
pepper
This is real comfort food and will quickly become a favourite. Lovely braised
sausages in a rich gravy. Mashed potatoes to accompany are a must – try sweet
potatoes for a low-Gi option – and a side dish of mushy peas.
Sausages braised in cider & grain mustard
14
Dry-fry the bacon in a preheated non-stick
frying pan. Add the onions and garlic and
cook for a few minutes until the onions begin
to soften. Stir in the sliced carrots and leeks,
and cook until they begin to brown. Transfer
the vegetables to the Slow Cooker.
Brown the chicken breasts in the frying pan
and place on top of the vegetables in the
Slow Cooker.
Heat the tomatoes in a saucepan, then stir
in the hot chicken stock and cornflour paste.
Bring to the boil, stirring continuously, and
add the thyme.
Pour the sauce over the chicken and
vegetables. Cover and cook on LOW for 6-8
hours.
Season with salt and freshly ground black
pepper to taste and serve.
Serves 4
Per serving 299 kcal/6.5g fat
• 4 rashers lean rindless back
bacon, chopped
• 2 onions, finely sliced
• 1 garlic clove, crushed
• 2 carrots, thinly sliced
• 2 leeks, trimmed and thinly
sliced
• 4 skinless chicken quarters
(or boned, skinless breasts)
• 400g (14oz) can chopped
tomatoes
• 600ml (1 pint) hot chicken
stock
• 1 tablespoon cornflour,
blended to a paste with a
little water
• Large pinch of dried thyme
• Salt and freshly ground
black pepper
This is a lovely supper to come home to. A dish of autumnal flavours, with chicken
nestling in a sauce of meltingly soft leeks and sliced carrots.
Chicken and leek casserole
15
Season the chicken breasts and lightly brown
in a non-stick frying plan. Transfer to the Slow
Cooker.
Place the onion and ginger in the non-stick
pan and cook until the onion has softened.
Add the mushrooms, stir in a little of the
stock and cook for a further 5 minutes. Spoon
the mixture over the chicken.
In a saucepan, combine the rest of the stock
with the wine and the cornflour paste and
bring to the boil, stirring continuously. Pour
over the chicken and vegetables. Cover and
cook on LOW for 7-9 hours.
Season with salt and freshly ground black
pepper to taste and garnish with the
rosemary before serving.
Serves 4
Per serving 287 kcal/4g fat
• 4 skinless, boneless chicken
breasts
• 1 onion, finely chopped
• 2.5cm (1 inch) piece of
ginger, grated
• 225g (8oz) chestnut
mushrooms, sliced
• 450ml (¾ pint) chicken
stock
• 150ml (¼ pint) Madeira
wine
• 1 tablespoon cornflour,
blended to a paste with a
little water
• Salt and freshly ground
black pepper
• 1 tablespoon chopped fresh
rosemary
A rich and satisfying dish that also has a certain elegance about it. This would
go wonderfully well with baked tomatoes stuffed with basmati rice or just keep it
simple with some steamed green vegetables.
Smothered chicken with Madeira
16
Brown the chicken in a non-stick pan and
transfer to the Slow Cooker.
Place the onion, peppers and garlic in the
non-stick pan and cook until softened. Stir in
the paprika. Spoon the vegetables over the
chicken.
Heat the stock, wine and tomato purée
in the pan and pour over the chicken and
vegetables. Stir in the sun-dried tomatoes
and bouquet garni. Cover and cook on LOW
for 8-10 hours.
Remove the bouquet garni, season with salt
and freshly ground black pepper to taste and
garnish with the chopped parsley.
Serves 4
Per serving 288 kcal/9g fat
• 4 skinless, boneless chicken
breasts, cut into even bite-
size pieces
• 1 large onion, cut across
into rings and separated
• 1 red pepper, seeded and
sliced
• 1 green pepper, seeded and
sliced
• 1-2 garlic cloves, crushed
• 2 tablespoons paprika
• 600ml (1 pint) hot chicken
stock
• 200ml (7floz) dry white wine
• 2 tablespoons tomato purée
• 50g (2oz) sun-dried
tomatoes, chopped
• 1 sachet bouquet garni
• Salt and freshly ground
black pepper
• Chopped fresh parsley
Lots of lush Mediterranean flavours make up this special casserole. Start your meal
with a bowl of crisp mixed salad then serve this up with some fresh wholegrain
crusty bread.
Chicken pepper pot
17
Heat a large non-stick frying pan and add
the bacon. Cook for a few minutes, then add
the chicken pieces and cook until browned all
over. Add the onion, celery and carrots and
cook until they begin to soften,
Transfer the mixture to the Slow Cooker
and pour in the stock. Stir in the drained
sweetcorn. Cover and cook for 7-8 hours on
LOW.
Thirty minutes before the end of cooking, mix
the cornflour paste with the crème fraîche and
stir into the chowder.
Season with salt and freshly ground black
pepper to taste and stir in the chopped
parsley.
Serves 4
Per serving 299 kcal/9.6g fat
• 4 rashers lean bacon,
chopped
• 4 boneless, skinless chicken
breasts, cut into even bite-
size pieces
• 1 onion, finely chopped
• 4 sticks celery, thinly sliced
• 2 carrots, thinly sliced
• 175g (6oz) can sweetcorn,
drained
• 900ml (1½ pints) chicken
stock
• 2 tablespoons cornflour
• 2 tablespoons half-fat crème
fraîche
• 1 tablespoon chopped fresh
parsley
• Salt and freshly ground black
pepper
Two key ingredients with flavours that complement each other perfectly. Serve with
baked sweet potatoes for a substantial family supper.
Chicken & sweetcorn chowder
18
Heat a non-stick frying pan, add the steaks
and brown on both sides. Transfer the steaks
to a plate.
Place the onion, aubergine, green pepper and
garlic in the pan and cook until they just begin
to soften. Transfer to the Slow Cooker. Lay
the lamb steaks on top of the vegetables.
Heat the chopped tomatoes in the pan and
stir in the stock, marjoram and Tabasco sauce
(if using). Pour over the lamb and vegetables.
Cover and cook for 6-8 hours on LOW.
Season with salt and freshly ground black
pepper to taste and serve.
Serves 4
Per serving 288 kcal/13g fat
• 4 lean lamb steaks
• 1 onion, thinly sliced
• 1 small aubergine, diced
• 1 green pepper, seeded and
sliced
• 1-2 garlic cloves (according
to taste), crushed
• 400g (14oz) can chopped
tomatoes
• 600ml (1 pint) hot chicken
stock
• 1 teaspoon dried majoram
• 1 tablespoon Tabasco sauce
(optional)
• Salt and freshly ground
black pepper
Lamb steaks become wonderfully tender when cooked in the slow cooker. This dish
has warming Greek flavours and is great served with mashed or dry-roasted sweet
potatoes to mop up the delicious juices.
Peppered lamb hotpot
19
Brown the lamb in a non-stick frying pan and
transfer to the Slow Cooker.
2 Place the onions and garlic in the non-stick
pan and cook until softened. Add to the lamb.
Heat the stock in the pan and whisk the
cinnamon and paprika into the hot stock. Pour
over the lamb and vegetables and stir in the
apricots. Cover and cook on LOW for 8-10
hours.
Drain and rinse the beans. Thirty minutes
before the end of cooking, stir the beans into
the tagine.
Season with salt and freshly ground black
pepper to taste and stir in the coriander or
parsley.
Serves 6
Per serving 439 kcal/22g fat
• 500g (1¼lb) lean stewing
lamb, cubed
• 1 onion, sliced
• 1-2 garlic cloves, crushed
• 600ml (1 pint) lamb or beef
stock
• 1 teaspoon ground
cinnamon
• 2 tablespoons paprika
• 150g (5oz) dried apricots
• 1 small can cannellini beans
• Fresh coriander or flat
leaved parsley, chopped
• Salt and freshly ground
black pepper
A tagine is a North African cooking pot used for long, slow cooking. This recipe
results in the most tender lamb in a rich and aromatic sauce. Serve with couscous
for an exotic feast.
Lamb & apricot tagine
20
Brown the pork in a large non-stick frying pan
(in batches if necessary), then transfer to the
Slow Cooker.
Place the onion, leek and carrots in the pan
and cook until they just begin to colour. Spoon
over the pork.
Combine the stock, cider, tomatoes and
cornflour paste in a saucepan and bring to the
boil, stirring continuously. Pour over the pork
and vegetables and mix well. Cover and cook
on LOW for 7-9 hours.
Season with salt and freshly ground black
pepper to taste and stir in the chopped
parsley.
Serves 6
343 kcal/9g fat per serving
• 500g (1¼lb) lean pork fillet,
cut into bite-size cubes
• 1 onion, finely chopped
• 1 leek, finely sliced
• 2 medium carrots, finely
sliced
• 600ml (1 pint) vegetable or
chicken stock
• 200g (7oz) can chopped
tomatoes
• 300ml (½ pint) dry cider
• 2 tablespoons cornflour,
blended to a paste with a
little of the cider
• Salt and freshly ground
black pepper
• 2 tablespoons chopped
fresh parsley
Your kitchen will be full of wonderful aromas when you lift the lid off this tasty cas-
serole. Try it served with boiled new potatoes cooked in their skins and/or steamed
seasonal green vegetables.
Somerset pork casserole
21
Brown the steak in a large non-stick frying
pan and transfer to the Slow Cooker.
Place the onions and mushrooms in the
frying pan and cook until all the juices
from the mushrooms have evaporated (this
concentrates their flavour). Stir in the garlic.
Spoon the vegetables over the steak.
Pour the beef stock into a saucepan and
stir in the cornflour paste. Bring to the boil,
stirring continuously. Remove from the heat,
stir in the oyster sauce and pour over the beef
and vegetables. Stir to combine, then cover
and cook on LOW for 8-10 hours
Season with salt and freshly ground black
pepper to taste and garnish with the chopped
chives (if using).
Serves 4
Per serving 302 kcal/9.8g fat
• 650g (1lb 7oz) lean stewing
or braising steak, cubed
• 2 red onions, finely sliced
• 175g (6oz) shitake
mushrooms (or use brown
cap mushrooms), thinly sliced
• 1 garlic clove, crushed
• 600ml (1 pint) beef stock
• 2 tablespoons cornflour
blended to a paste with a
little water
• 3 tablespoons oyster sauce
(or use 2 tablespoons soy
sauce)
• Salt and freshly ground black
pepper
• 1 tablespoon chopped fresh
chives to garnish (optional)
Shitake mushrooms have a fantastic flavour which goes particularly well with
beef. Complement the rich flavours of this dish by serving with boiled or steamed
basmati rice.
Beef with shitake mushrooms
22
Lightly season the lamb and, using a small
sharp knife, make incisions in the flesh and
push the slivers of garlic and a few rosemary
leaves into each one. Place the lamb in a
shallow dish.
Whisk together the remaining ingredients and
pour over the lamb. Cover and place in the
refrigerator for at least 8 hours to marinate,
basting occasionally with the marinade.
Remove the lamb from the marinade (reserve
the marinade) and lightly brown all over in a
large non-stick frying pan.
Transfer the lamb to the Slow Cooker. Pour
the reserved marinade over the lamb, cover
and cook on LOW for 7-10 hours.
Serves 4
Per serving 398 kcal/19.3g fat
• 1.5kg (3lb) knuckle end of
lamb
• 3 garlic cloves (cut 2 into
slivers and crush the other)
• Handful of fresh rosemary
• 2 teaspoons ground cumin
• 4 tablespoons red wine
vinegar
• 175ml (6floz) red wine
• Salt and freshly ground
pepper
A great dish to use when entertaining, or make it for an extra special Sunday lunch.
The marinade will continue to infuse the lamb with flavour during cooking.
Serve with dry-roasted sweet potatoes and seasonal vegetables.
Marinated lamb
23
Place the fruit in the Slow Cooker.
Heat the wine and orange juice in a saucepan.
Sir in the allspice, cinnamon and sugar and
bring to the boil.
Pour the liquid over the fruit, cover and cook
on LOW for 5-7 hours.
At the end of the cooking time, remove the
lid, and stir the cornflour paste into the fruit
and liquid. Cover and cook on HIGH until the
mixture has thickened. (Alternatively, remove
the fruit from the Slow Cooker with a slotted
spoon, and pour the liquid into a saucepan.
Bring to a rapid boil until reduced and syrupy
and pour over the fruit.)
Serve hot or cold.
Serves 4
Per serving 359 kcal/0.3g fat
• 250g (9oz) mixed dried fruit,
eg prunes, figs, apricots,
pears
• 600ml (1 pint) red wine
• 300ml (½ pint) orange juice
• 1 level teaspoon ground
allspice
• 2 cinnamon sticks
• 3 tablespoons soft brown
sugar
• 1 tablespoon cornflour,
blended to a paste with a
little water
This would make a delicious dessert to end the Christmas meal, as it is full of the
warm flavours of the festive season. However, you will find that it’s far too good to
enjoy just once a year. Serve with a dollop of 0% fat Greek yoghurt and you need
not feel too guilty about enjoying this treat!
Spiced fruit in red wine