Slow it down for quick, tasty food (From Dorset Echo)

Slow it down for quick, tasty food

9:08am Monday 12th January 2009 in

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Rush rush rush, gobble gobble gobble. If you get home from work and spend 10 minutes staring despondently in the cupboards before throwing some bread in the toaster or ripping the top off a ready meal, you need to slow down.

In fact, what you really need is a slow cooker.

These humble kitchen devices have made something of a comeback in recent years, as time-poor people recognise their value.

Sara Lewis, author of a new book devoted to the charms of the slow cooker, is in no doubt of their worth.

“A slow cooker is ideal for families because the supper can be put on in the morning, after the children have gone to school, so that a warm, tasty meal is ready in the late afternoon or early evening, when you and the children are most tired,” she says.

“If you work unsocial hours or on shifts you can put on a meal before you go to work, so that a meal is waiting when the rest of the family get home.

“Retired people can leave their supper to cook while they spend the day engaged in more rewarding activities.

“When microwave ovens first became widely available they captured everyone’s imagination as the answer to our busy lives.

“But the reality is that food cooked in a microwave is often tasteless and lacking in colour, and most of us now use our microwave ovens for little more than defrosting and reheating foods.”

For many though, it’s not just the thought of the hot meal waiting for them that’s attractive, but the bonus of saving money.

“Slow cookers use about the same amount of electricity as an electric light bulb, so they are cheap to run,” Lewis says.

“Moreover, the long slow cooking transforms even the toughest, cheapest cuts of meat into dishes that melt in the mouth, and the meat quite literally falls off the bone.

“Inexpensive dried beans, lentils and split peas also cook beautifully in tasty spiced or tomato sauces.

“Just remember to soak the beans and peas and boil them first.”

She dismisses any notion that slow cookers are just for casseroles and stews – explaining that you can also cook steam puddings, baked custards, pates, terrines, party punches, hot toddies, fondues, preserves, chutneys and even stocks in them.

But there’s no denying they are fantastic at stews – try your hand at the Asian-inspired pork casserole.

Pork, orange and star anise casserole

This is a great everyday casserole, which avoids being ordinary by adding a hint of oriental spice and mellow-tasting plum sauce.

It’s delicious served with mashed potatoes mixed with green vegetables.

Serves 4 Preparation time: 20 minutes Cooking time: 8-10 hours Cooking temperature: low Slow cooker size: standard 1tbsp sunflower oil 4 pork shoulder steaks or boneless spare rib chops, about 700g (1lb 7oz), each cut into three 1 onion, chopped 2tbsp plain flour 450ml (3/4 pint) chicken stock grated rind and juice of 1 orange 3tbsp plum sauce 2tbsp soy sauce 3-4 whole star anise 1 fresh or dried red chilli, halved (optional) salt and pepper grated orange rind, to garnish To serve: Mashed potatoes mixed with steamed green vegetables, such as peas and cabbage.

Directions:

Preheat the slow cooker if necessary – see manufacturer’s instructions.

Heat the oil in a large frying pan, add the pieces of pork and fry over a high heat until browned on both sides. Lift the pork out of the pan with a slotted spoon and transfer to a plate.

Add the onion to the pan and fry, stirring, for five minutes or until lightly browned. Stir in the flour, then mix in the stock, orange rind and juice, plum sauce, soy sauce, star anise and chilli, if using. Season with salt and pepper and bring to the boil, stirring.

Transfer the pork to the slow cooker pot and pour the sauce over it. Cover and cook on low for 8-10 hours. Serve with mashed potatoes mixed with steamed green vegetables and garnish with grated orange rind.

TIPS

Warn diners not to eat the star anise.

If you don’t have any star anise, use a cinnamon stick, broken in half.

If you like garlic, add two cloves, finely chopped, just after frying the onions.