SLOW COOKING MAGAZINE

This dish is slow cooked in a Dutch oven, but you could always use a tagine if you have one. Preserved lemons have a subtle and distinctive flavor and are available at specialty supermarkets. 4 tbsp olive oil 4 large tomatoes, roughly chopped 1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker 2 tbsp paprika (1 lemon for the traditional method) pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker 1 tsp ground turmeric (3 cups for the traditional method) salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted 8 chicken drumsticks and rinsed 4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded, 4 garlic cloves, finely chopped and rind shredded (optional) pinch of saffron threads handful of cilantro, chopped 1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped peeled and grated in the slow cooker PREP 20 MINS, COOK...

There are numerous versions of the “daube,” but all are cooked in red wine. Choose a robust wine that you would happily drink. Throw in a cinnamon stick, if you wish, for a touch of warm spice. 1 orange, zest peeled in wide strips 14oz (400g) can chopped tomatoes 2 garlic cloves, finely chopped 2 onions, sliced 2 cups red wine 2 carrots, peeled and sliced 2 bay leaves 2 cups mushrooms, trimmed and sliced 3–4 sprigs each of rosemary, thyme, and parsley about 1⁄2 cup pitted green olives 10 peppercorns 1 cup hot beef stock for the slow cooker 2lb (900g) boneless lamb shoulder, cut into cubes (11⁄4 cups for the traditional method) 2 tbsp olive oil salt and freshly ground black pepper 10oz (300g) piece of smoked slab bacon, cut into 1⁄4in (5mm) lardons in the slow cooker PREP 15 MINS, PLUS MARINATING  COOK 10 MINS PRECOOKING; AUTO/LOW 6–8 HRS To make the marinade, combine the orange zest, garlic, wine, ...

1 tbsp olive oil 1 tbsp all-purpose flour 1 onion, roughly chopped 2 cups hot vegetable stock for the slow cooker salt and freshly ground black pepper (3 cups for the traditional method) 3 garlic cloves, finely chopped 14oz (400g) can cannellini beans, drained and rinsed pinch of dried chile flakes few sprigs of rosemary 2 leeks, trimmed and thickly sliced 2 cups self-rising flour 3 carrots, peeled and roughly chopped 1⁄2 cup shortening 2 celery stalks, roughly chopped 2 tbsp finely chopped flat-leaf parsley in the slow cooker PREP 25 MINS COOK 20 MINS PRECOOKING; AUTO/LOW 6–8 HRS OR HIGH 4 HRS Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and chile flakes. Add the leeks, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, ...

This Italian classic is served with a zesty gremolata, and it would be delicious with a saffron and Parmesan risotto. Ask your butcher for a hindleg of veal as they are meatier than the front legs. 1⁄4 cup all-purpose flour salt and freshly ground black pepper 4–6 pieces of veal shin with bones (about 4lb/1.8kg) 2 tbsp vegetable oil 1 garlic clove, finely chopped finely grated zest of 1 orange 1⁄2 cup hot chicken or veal stock for both methods 2 tbsp butter 1 carrot, peeled and thinly sliced 2 onions, finely chopped 1 cup white wine 14oz (400g) can Italian plum tomatoes, drained and coarsely chopped FOR THE GREMOLATA small bunch of flat-leaf parsley, leaves finely chopped finely grated zest of 1 lemon 1 garlic clove, finely chopped in the slow cooker   PREP 15 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 6–8 HRS OR HIGH 4 HRS 1 Preheat the slow cooker, if required. Put the flour on a large plate, sea...

You could change the cinnamon in these dumplings for grated nutmeg or pie spice, and use orange zest instead of lemon for a slightly sweeter finish. scant 2 cups self-rising flour, sifted 4 cooking apples, peeled and cored but left whole 1⁄2 cup vegetable shortening 1 tbsp demerara sugar 1 tsp ground cinnamon, plus extra to serve grated zest of 1 lemon 1⁄2 cup golden raisins confectioner’s sugar, to serve in the slow cooker    PREP 20 MINS COOK HIGH 3–4 HRS Preheat the slow cooker, if required. To make the pastry, put the flour, shortening, cinnamon, and lemon zest into a bowl. Then slowly trickle in about 1⁄2 cup of cold water and mix together until it forms a dough. Roll out the pastry and cut out 4 circles, large enough for each apple. Sit an apple on each round, sprinkle the demerara sugar into the apple holes, and add the raisins to each. Brush the edges of the pastry with water and bring them together at the t...

2 cups whole milk 2 whole eggs 1 vanilla pod, split lengthwise and seeded 4 egg yolks 1 cup superfine sugar in the slow cooker   PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools. Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels. Put the remaining sugar with the eggs and egg yolks into a bowl and w...

Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture. grated zest and juice of 2 lemons 1⁄4 cup superfine sugar juice of 1⁄2 large orange 1 tbsp light corn syrup packed 1⁄4 cup light soft brown sugar 2 eggs 1⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted in the slow cooker   PREP 30–40 MINS COOK HIGH 2–3 HRS Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combi...

Here is a light stew that is best served during the spring when lamb is particularly full of flavor. Fava beans and dill complement each other perfectly—and, of course, the meat. 23⁄4lb (1.25kg) lamb shoulder, with bones, 13⁄4  cups hot vegetable stock for the slow cooker trimmed and cut into bite-sized pieces (3 cups for the traditional method) salt and freshly ground black pepper few sprigs of rosemary 2 tbsp olive oil grated zest of 1⁄2 lemon and juice of 1 lemon 2 onions, roughly chopped 11⁄2lb (675g) antipasti artichoke hearts, drained 3 carrots, peeled and roughly chopped heaping 1⁄2 cup frozen or fresh fava beans 1 tbsp all-purpose flour bunch of dill, finely chopped 1⁄2 cup dry white wine in the slow cooker PREP 15 MINS COOK 20 MINS PRECOOKING; AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS Preheat the slow cooker, if required. Season the meat with salt and pepper. Heat half the oil in a large Dutch oven over high heat, add the la...

Rich and robust, oxtail becomes tender after braising it very slowly. Prunes are always a tasty addition to a stew because their sweetness and texture complement the meat. 2 oxtails, about 3lb (1.35kg) each, cut handful of black peppercorns into bite-sized pieces 1 bay leaf salt and freshly ground black pepper 8 soft prunes, pitted and chopped 2 tbsp olive oil 2 cups hot beef stock for the slow cooker 2 red onions, sliced (3 cups for the traditional method) 3 garlic cloves, finely chopped 4 clementines or 2 oranges, peeled and pinch of dried chile flakes sliced into rings 11⁄2 cups red wine small bunch of curly parsley leaves, 4 star anise finely chopped in the slow cooker PREP 20 MINS COOK 15 MINS PRECOOKING; AUTO/LOW 8 HRS Preheat the slow cooker, if required. Season the oxtail with salt and pepper. Heat half the oil in a large Dutch oven over medium heat, then add the meat in batches, and fry for 8–10 minutes until b...

Tender beef with robust kale is a great combination. The chile hint is subtle, but just enough to add interest to the dish, while the anchovies are added to enrich the sauce. 3–4 tbsp olive oil 23⁄4lb (1.25kg) beef chuck roast, cut into bite-sized pieces salt and freshly ground black pepper 1 tsp paprika 1 tbsp all-purpose flour 2 onions, roughly chopped 3 garlic cloves, finely chopped 1 green chile, seeded and finely chopped 8 salted anchovies 4 large carrots, peeled and roughly chopped 1 cup red wine 2 cups hot beef or vegetable stock for the slow cooker (3 cups for the traditional method) 4 large potatoes, peeled and roughly chopped 7oz (200g) curly kale, stems trimmed and leaves roughly chopped in the slow cooker   PREP 15 MINS COOK 20 MINS PRECOOKING; AUTO/LOW 6–8 HRS Preheat the slow cooker, if required. Heat 1 tbsp of the oil in a large Dutch oven over medium heat. Season the meat with salt, pepper, ...