TAKE IT SLOW Let your slow cooker do all the work this win­ter

FOR A HEARTY, WARM­ING WIN­TER MEAL, LET YOUR SLOW COOKER DO THE HARD WORK SO YOU DON’T HAVE TO

Food - - Contents - RECIPES AND STYLING BAUER TEST KITCHEN PHO­TO­GRAPHS BAUER PHOTO STU­DIO

What’s not to love about slow cook­ers? Eco­nom­i­cal to run and easy to use, they take all the has­sle out of cook­ing a hearty meal, filling the house with en­tic­ing aro­mas to wel­come you home at the end of a long day.

An­other ad­van­tage is that they bring out the best in cheaper, tougher cuts of meat – whether beef brisket or lamb shoul­der, the longer cook­ing time makes them ten­der and juicy. The slow method also draws out plenty of flavour, mean­ing you need less meat.

While most of the recipes on the fol­low­ing pages in­volve sim­ply chuck­ing the in­gre­di­ents in the slow cooker and turn­ing it on, make it even eas­ier by prep­ping in­gre­di­ents the night be­fore and re­frig­er­at­ing in the re­mov­able slow cooker dish overnight. Re­move it from the fridge when you get up, and give it 20 min­utes to come to room tem­per­a­ture be­fore switch­ing it on.

For best re­sults, all recipes should be cooked on LOW, how­ever if you want to make the process quicker, switch your slow cooker to HIGH and halve the cook­ing time.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.