SLOW COOKING MAGAZINE

Duck legs are very succulent with lots of tasty meat on them. They can, however, be fatty so the addition of red currant jelly and raisins helps to balance this. Pine nuts give an added twist. 6 duck legs 2 red onions, roughly chopped 2 garlic cloves, finely chopped few sprigs of thyme 1 bay leaf 1 tbsp red currant jelly (or cherry preserves) 11⁄2 cups hot chicken stock for the slow cooker (2 cups for the traditional method) salt and freshly ground black pepper 1⁄3 cup raisins 1⁄3 cup pine nuts, toasted 1 Savoy cabbage, cored and chopped into eighths in the slow cooker    PREP 15 MINS COOK 30 MINS PRECOOKING; AUTO/LOW 6 HRS OR HIGH 3–4 HRS Preheat the slow cooker, if required. Heat a large Dutch oven over medium heat, then add the duck legs and cook for 15–20 minutes, turning them as you go, until they begin to turn golden. Remove them from the pot, set aside, and pour off any fat. Add the onions, garlic, thyme, a...

2 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 2 celery stalks, finely chopped salt and freshly ground black pepper 1 tbsp dried oregano 1 fennel bulb, trimmed and roughly chopped 1lb (450g) cleaned squid, sliced into 1⁄2in (1cm) rings 11⁄2 cups dry white wine 2 lemons, zest peeled into strips using a vegetable peeler 1 tbsp tomato paste 14oz (400g) can chopped tomatoes 2 cups hot fish stock for the slow cooker (3 cups for the traditional method) 21⁄4lb (1kg) mussels, scrubbed and debearded (discard any that do not close when tapped) 9oz (250g) raw shelled king prawns 12oz (350g) sea bass filet (or other white fish such as haddock), skinned and cut into chunky pieces few sprigs of flat-leaf parsley, finely chopped in the slow cooker    PREP 20–30 MINS COOK 15 MINS PRECOOKING; HIGH 3–4 HRS Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the on...

There is plenty of vibrant color and a lot of heat in this vegetable dish. This is good on its own or with plain boiled rice and, to change it up, you may wish to add some chorizo or chicken. 2 tbsp olive oil 2 onions, finely chopped salt and freshly ground black pepper 3 garlic cloves, finely chopped 1 tsp cayenne pepper 3 corn cobs, cut into slices about 1⁄2in (1cm) thick 2 red bell peppers, seeded and roughly chopped 3 sweet potatoes, peeled and diced 3⁄4 cup yellow split peas 1⁄2 cup hot vegetable stock for the slow cooker (1 cup for the traditional method) 14oz (400ml) can coconut milk small handful of thyme 1 Scotch bonnet chile, left whole in the slow cooker    PREP 20 MINS COOK 10 MINS PRECOOKING; AUTO/LOW 6–8 HRS OR HIGH 3–4 HRS Preheat the slow cooker, if required. Heat the oil in a large, heavy Dutch oven over medium heat, add the onions, and cook for 3–4 minutes until soft. Season with salt and peppe...

Olives, feta cheese, and thyme are all synonymous with Greek cuisine, and here they are combined with a succulent leg of lamb. The feta adds a fabulous saltiness to the finished dish. 1 leg of lamb, boned and butterflied (about 4lb/1.8kg after boning—ask your butcher to do this), or use a boneless shoulder salt and freshly ground black pepper 2 tbsp olive oil 1 tbsp dried oregano 2 red peppers, seeded and roughly chopped 1⁄3 cup black olives, pitted and finely chopped 6oz (175g) feta cheese, finely chopped 3 red onions, roughly chopped 4–6 tomatoes, roughly chopped 2 cups red wine few sprigs of thyme in the slow cooker    PREP 30 MINS COOK 10 MINS PRECOOKING; AUTO/LOW 8 HRS Preheat the slow cooker, if required. Lay the lamb out flat and season well with salt and pepper. Rub both sides all over with the oil and oregano. Cover one side of the lamb with the red peppers, then the olives, and then the feta. Starting from ...

In Italy, this dish is called alla cacciatora, meaning “hunter’s style.” Chicory, with its slight bitterness, makes a flavorful addition and must be added toward the end of cooking. about 3lb (1.5kg) chicken, cut into 8 pieces salt and freshly ground black pepper 1⁄4 cup olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 sprig of rosemary 1 bay leaf 1⁄4 cup dry white wine 1⁄2 cup hot chicken stock, for both methods 2 heads of chicory (also known as Belgian endive), trimmed, leaves separated, and roughly chopped in the slow cooker   PREP 15 MINS COOK 30 MINS PRECOOKING; AUTO/LOW 5–6 HRS OR HIGH 3–4 HRS Preheat the slow cooker, if required. Season the chicken all over with salt and pepper. Heat half the oil in a large Dutch oven over medium heat, add the thighs and drumsticks, skin-side down, and cook for about 5 minutes until they begin to brown. Add the breast pieces, skin-side down, and cook ge...

A colorful and gutsy dish, you could always add some spicy sausage or chorizo if you prefer a meaty meal. Black beans are also called turtle beans and need soaking overnight. 11oz (325g) dried black beans, soaked 2 red peppers, seeded and diced overnight and drained 2 x 14oz (400g) cans chopped tomatoes 1 tbsp olive oil 1 small green chile, seeded and diced 1 onion, finely 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 1 mango, peeled, pitted, and diced 1 small Sugar Pie pumpkin or butternut squash, bunch of cilantro, chopped peeled, seeded, and diced in the slow cooker PREP 25 MINS, PLUS SOAKING  COOK 10 MINS PRECOOKING; AUTO/LOW 6–8 HRS Preheat the slow cooker, if required. Put the beans in a large heavy-based pan and cover with water. Bring to a boil, and then drain the beans and set aside. Dry the pan and...

11⁄4lb (550g) raw king prawns with shells on, peeled (but keep the tails on) and shells reserved 2 tbsp sunflower oil 2–3 tbsp fish sauce (nam pla) 6 shallots, peeled 2in (5cm) piece of fresh ginger, peeled and finely chopped 3 garlic cloves, peeled 2 red chilies, seeded salt and freshly ground black pepper 14oz (400ml) can coconut milk 6oz (175g) medium rice noodles, soaked in hot water for 10 minutes pinch of sugar (optional) handful of mint leaves, finely chopped handful of cilantro leaves, finely chopped in the slow cooker   PREP 15 MINS COOK 10 MINS PRECOOKING; HIGH 3–4 HRS, THEN 3–4 HRS Preheat the slow cooker, if required. To make the soup base, put the prawn shells into a heavy-based pan with a sprinkling of oil and cook for a few minutes, stirring, until they turn pink. Transfer to the slow cooker, then pour over 1 quart of water and add the fish sauce, to taste. Cover with the lid, and cook...