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The Ultimate Slow Cooker Book – A must for the slow cooker fan!

By Chris Bennett | 03.11.2011 | Posted in Kitchen

Here at Morphy Richards, we’re passionate about all things slow cooking, so much so that we’ve brought out our own cook book – The Ultimate Slow Cooker Cook Book. The book, published by Ebury Press and written by Cara Hobday features over 100 delicious fuss-free recipes from family favourites to dishes for a dinner party.

The book also features hands tips and advice about using your slow cooker. Throughout the winter months, we’re going to bring you extracts from the book as well as several tasty recipes. If you like what you read and you want a copy for yourself; the book can be purchased from the Morphy Richards website (£5.99).

Today we’re going to bring you a series of top tips for cooking in your slow cooker:

Spray the pot with an oil spray or coat the bottom with oil before you put anything inside it as this prevents the contents sticking

If your recipe calls for a high amount of dairy products, such as milk, cream or yoghurt, there is a possibility they will curdle if left to cook for a long time. To avoid this, stir in the dairy products during the final 15 minutes of cooking, or substitute with evaporated or dried skimmed milk

One complaint against slow cookers is that meals can taste very similar. For this reason it is important to brown the meat and the vegetables first, to draw the maximum flavour out of each ingredient. This also seals the meat, which prevents it drying out. When time is short, you can bypass the browning stage, but the taste of the finished dish might not be as flavoursome. Always brown minced meat over a high heat to kill any bacteria before adding to the pot.

Be careful not to use too much water as the sauce may not be thick enough in the final dish. Remember that no water is lost from the pot during cooking, and a lot of moisture comes out of the vegetables, which means that it won’t boil dry.

For added liquid I use hot stock so that the slow cooker heats up more quickly. However, over a cook time of 8 hours, this is not essential and will not noticeably change the finished dish.

As well as using the recipes in this book, a wide variety of others can be adapted for use in a slow cooker. When adapting a recipe the main thing to remember is to use up to 50 per cent less liquid than you would when cooking a dish in the oven or on the hob. This is because a slow cooker is sealed and does not lose any liquid during cooking, unlike oven or hob cooking. As a general rule of thumb, use around 600ml of liquid in a dish for six servings, although this does vary between recipes. If there are a lot of vegetables, for example, less liquid is needed, as the vegetables release their own water into the sauce. All the recipes in the book have been created for use in a 3.5 litre slow cooker with a ceramic cooking pot so if you are using a larger capacity machine or Flavour Savour, remember to tweak the recipes and cooking guidelines accordingly.

Although pies, with their crusty pastry, cannot be made in the slow cooker, pie fillings are very successful. All you need to do is fill a pie dish with the slow-cooked filling, top it with pastry and finish it off in the oven.

You can even use your slow cooker for dishes you might never think of trying. For example, you could cook your porridge in the slow cooker over night for a ready-made hot breakfast in the morning.

1 Comment | Make a comment | Tags: Cook Book, Flavour Savour, Morphy Richards, Morphy Richards Flavour Savour, morphy richards recipes, Morphy Richards Slow Cooker, Morphy Richards Slow Cooker Recipe, Recipe Book, Slow Cooker, Slow Cooker Cook Book, Slow Cooker Recipe, Slow Cooker Recipe Book, Slow Cooker Recipes, Slow Cooking

‘Home Made Cook of the Year’ Recipe – Slow Cooked Brisket of Beef with a Medley of Root Vegetables

By Chris Bennett | 06.09.2011 | Posted in Home Made Cook of the Year, Recipes

Last week we launched our ‘Home Made Cook of the Year’ competition on ‘Home of the House Proud’. Along with our partners at the WI, Delia Online and Diabetes UK, we’re looking for the nation’s best homemade cook to walk away with this prestigious tittle and a heap of prizes from Morphy and our prize partners (Stoves, Roberts Radio and the WI’s Denman College).

From all of the entries that we receive, we’ll be whittling them down to three and our three shortlisted entrants will be invited to cook their dish for celebrity chef Brian Turner, who will select his favourite dish.

We’re delighted to report that we’ve received our first entry from Karen Booth, who’s submitted a delicious recipe for Slow Cooked Brisket of Beef with a Medley of Root Vegetables. In keeping with the rules, the dish cost less than £7.50 (£7.28) and feeds a family of four.

Ingredients

1.5kg/3lb 5oz beef brisket joint

1x Teaspoon English mustard powder

4x Onions, peeled and sliced into thick rings

6x Carrots, peeled and cut into thick discs

1x Small swede, peeled and diced into cubes

2x Large parsnips, peeled and cut into large discs

1/2 Turnip, peeled and diced into cubes

150ml (1/4 pint) wine or ale, or water mixed with half a stock cube

1x Teaspoon anchovy essence/sauce

1x Tablespoon mushroom ketchup

Salt and freshly ground black pepper

Method

Season the beef brisket generously with salt, black pepper and the mustard powder, rubbing it in well and all over the joint

Place all of the root vegetables in the bottom of the slow cooker

Place the seasoned brisket of beef on top of the root vegetables; add the anchovy essence/sauce and mushroom ketchup to the wine/ ale or stock and pour it over the vegetables, being careful not to pour it over the seasoned beef brisket

Turn the slow cooker on to the “low” setting and cook for between 8 and 11 hours

Serve piping hot with the gravy juices and steamed greens and/or potatoes on the side

My meal cost me £7.28. I took advantage of a special offer on Brisket at Morrisons and also cooked this in my Morphy Richards Slow Cooker. My vegetables were home-grown and some were swapped with local allotment friends.

No Comments | Make a comment | Tags: Brian Turner, competition, Denman College, Diabetes UK, Home Made Cook of the Year, Morphy Richards Slow Cooker Recipe, Slow Cooked Brisket of Beef with a Medley of Root Vegetables, Slow Cooker, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe, Stoves, WI

Home of the House Proud’s Collection of Slow Cooker Recipes

By Chris Bennett | 06.04.2011 | Posted in Kitchen, Recipes

Since the launch of ‘Home of the House Proud’ last September, we have built up quite a collection of slow cooker recipes, today, we thought we’d put together a quick post to show you all of the recipes that we currently have available on the blog. Please feel free to give one of these a try and if you do, we’d love to hear from you in the comments box below or on our Facebook or Twitter pages.

Flavour Savour Digital Slow Cooker

Sausage and Pepper Casserole – Slow Cooker Recipe

Spicy Sausage Stew – £4 Slow Cooker Challenge Recipe

Beef Carbonnade – £4 Slow Cooker Challenge Recipe

Chilli Con Carne – Slow Cooker Recipe

Pea and Ham Soup – £4 Slow Cooker Challenge Recipe

Slow Cooked Beef and Haricot Bean Stew - Slow Cooker Recipe

Lazy Lemon and Thyme Chicken – Slow Cooker Recipe

Kashmiri Butter Chicken – Slow Cooker Recipe

Chicken Curry – £4 Slow Cooker Challenge Recipe

Chop Pork Supreme – £4 Slow Cooker Challenge Recipe

Three Vegetable Soup – £4 Slow Cooker Challenge Recipe

Beef Stew – £4 Slow Cooker Challenge Recipe

Baked Vanilla Cheesecake – Slow Cooker Recipe

Creamy Chunky Chicken – £4 Slow Cooker Challenge Recipe

Lamb, Port and Cranberry Hotpot – Slow Cooker Recipe

Salmon Chowder with Lime & Chilli Butter – Slow Cooker Recipe

Nice and Spicy Chicken Curry – Slow Cooker Recipe

Spanish Pork – Slow Cooker Recipe

Spanish Chicken – Slow Cooker Recipe

Leek & Mushroom Risotto – Slow Cooker Recipe

Lamb & Sweet Potato Tagine – Slow Cooker Recipe

Pork Apple and Sage Casserole – Slow Cooker Recipe

Beef, Potato & Parsnip Stew – Slow Cooker Recipe

Horseradish Beef Stew with Root Vegetables-Slow Cooker Recipe

A Delicious Sausage Casserole – Slow Cooker Recipe

Lemon Chicken – Slow Cooker Recipe

Beef Adobo (A Spanish Beef Stew with Rice) – Slow Cooker Recipe

We’re always on the search for great recipes, if you’ve got one that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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Sausage and Pepper Casserole – Slow Cooker Recipe

By Chris Bennett | 31.03.2011 | Posted in Kitchen, Recipes

A big thanks to Jan Bennett who is responsible for the ‘Glug of Oil’ blog, Jan recently sent ‘Home of the House Proud’ a recipe for a Sausage and Pepper Casserole – we’ve tried this recipe here at Morphy HQ and it’s scrumptious, you really should give it a go…

Sausage and Pepper Casserole

To serve: Up to 4 adults and 2 Children

Ingredients

2x Large onions – peeled and sliced

2x Fat cloves of garlic – peeled and finely chopped

2x Celery stalks – washed and sliced

2x Red bell peppers – stalk and seeds removed and cut into chunks

1x Green bell pepper – stalk and seeds removed and cut into chunks

12x Good quality thick Cumberland sausages

1x Tablespoon of tomato puree

2x 400g tins of good quality tomatoes

1x tablespoon of smoked paprika

300ml Chicken stock made from a Knorr stock cube

Salt and black pepper to season

A little olive oil

Method

Get yourself a nice big frying pan and heat up the oil

Add the onions, garlic and celery and cook over a low/medium heat for about 10 minutes

Now add in the peppers and cook until the onions are nice and soft but not coloured

Stir in the tomato puree and cook for a minute over a low heat

Give it all a good stir and throw in the paprika, both tins of tomatoes including the juice and just 200ml of the stock

Stir it again and bring to the boil. Now tip everything into your slow cooker.

Wipe the frying pan out and brown the sausages. Remember they’ll have plenty of time to cook once in the slow cooker – all you’re doing is browning them nicely.

Once they’re nicely browned, pop them into the slow cooker

Cook on a low heat for seven hours. Before serving, have a taste and adjust the seasoning with a little salt if need and some black pepper. (Add the other 100ml of stock if you need to)

Serve with mashed potato. You can of course freeze in portions once it’s gone cold

If you’ve got a delicious recipe that you’d like us to feature on Home of the House Proud, we’d love to hear from you, please submit it here!

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Spicy Sausage Stew – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 18.03.2011 | Posted in Recipes, £4 Slow Cooker Challenge

Here at ‘Home of the House Proud’, we’ve been contacted by Anna Aird from Caterbury in Kent. Anna’s got a delicious slow cooker recipe that she’d like to share with visitors to the blog. What’s more, the recipe costs less than £4 making it ideal for our ‘£4 Slow Cooker Challenge’. Check out the recipe below – a scrumptious Spicy Sausage Stew!

We all love this recipe in our family (probably something to do with our passion for spicy food!). We sometimes vary the vegetables, but courgettes are one of my favourites, so that’s what I have used this time!

Spicy Sausage Stew

Ingredients

8x Butchers’ Choice Pork Sausages (Tesco) £0.98

3x Kent Jacket Potatoes (Pack of 4)                  £0.79

1x Market Value Onion (Tesco)                         £0.27

2 xCourgettes (loose from Tesco)                   £1.13

1 or 2 tsps chilli powder (according to taste)

½ pint vegetable stock

Total cost of recipe = £3.17

Method

Peel and slice the potatoes and place in the bottom of the slow cooker

Chop each sausage into 3 pieces and mix with the chilli powder

Chop the courgettes and onion

Put courgettes, onion and sausages on top of the potatoes and add the vegetable stock

Cook on high for 5 hours

If you regularly use a slow cooker or think slow cooking sounds right up your street, we’ve got a tasty treat for you with our ‘£4 Slow Cooker Challenge’. You could win £200 worth of Morphy Richards items in our monthly draw. To find out more information about the challenge, click here.

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Beef Carbonnade – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 17.03.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

A number of weeks ago, Cheryl who is responsible for the ‘Madhouse Family Reviews’ blog reviewed our Flavour Savour. Ever since receiving the product, she’s been cooking her family wholesome, hearty food. Cheryl has even had a couple of goes at our ‘£4 Slow Cooker Challenge’. We’re delighted to bring you one of her £4 recipes today, a tasty Beef Carbonnade.

No Comments | Make a comment | Tags: Beef Carbonnade, Beef Carbonnade Recipe, Beef Carbonnade Slow Cooker Recipe, Flavour Savour, Flavour Savour Recipe, Home of the House Proud, Madhouse Family Reviews, Morphy Richards Flavour Savour, Morphy Richards Flavour Savour Recipe, Morphy Richards Slow Cooker, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking, Morphy Richards Slow Cooking Recipe, Morphy Richards £4 Slow Cooker Challenge, Recipe, Slow Cooker, Slow Cooker Challenge, Slow Cooker Challenge Recipe, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe, £4 Slow Cooker Challenge

Chilli Con Carne – Slow Cooker Recipe

By Chris Bennett | 01.03.2011 | Posted in Kitchen, Recipes

Whilst talking to our Twitter followers this afternoon, we struck up a conversation with the lovely Dawn (@The_Moiderer). Dawn is also responsible for the blog: The Moiderer and is a big fan of slow cooking, in fact, she’s so much of a fan that she has a whole section of her blog dedicated to it (and what’s more, she uses a Morphy Richards Slow Cooker!).

Dawn has very kindly allowed us to share her most popular slow cooker recipe with ‘Home of the House Proud’ visitors. The recipe is for a delicious Chilli Con Carne – it’s Dawn’s second most viewed blog post since she started blogging, it must be good!

Chilli Con Carne - For Illustration Purposes only, not actual recipe

Ingredients

Minced beef (amount to suit family size!)

1x Tin of chopped tomatoes

1x Large onion

1x Pepper (any colour but green works best)

1x Large tin of kidney beans

1x Sachet of Schwartz chilli mix

Balsamic vinegar

Ketchup

Worceseter Sauce

Salt

Method

1. Chop the onion and pepper. Fry off in a small amount of olive oil until onions have browned. Throw into the slow cooker

2. Brown off the mince and drain the fat.

3. Add the following to the browned mince in the pan and stir:

1/3 of the sachet of chilli mix. This gives it the flavour but very little heat. If you like it hot add more.

2 generous splashes of balsamic

1 generous splash of worcester sauce

3 very generous squirts of ketchup

salt to your taste

4. Throw the stirred in mixture into the slow cooker.

5. Add the tin of kidney beans to the slow cooker.

6. Add the tin of tomatoes to the slow cooker.

7. Stir it all in together.

8. Cook it on the highest setting for 2 hours.

9. Turn it down to medium and cook for as long as you want. Stir every hour or so for best results

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

No Comments | Make a comment | Tags: Blogger Recipe, Chill Slow Cooker Recipe, Chilli Con Carne, Chilli Con Carne Recipe, Chilli Slow Cooker, Dawn, Morphy Richards, Morphy Richards Slow Cooker, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking, Morphy Richards Slow Cooking Recipe, Slow Cooked Chilli, Slow Cooked Chilli Con Carne, Slow Cooker, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe, The Moiderer, The Moiderer Blog

Pea and Ham Soup – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 28.02.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

A big thanks to Sarah Allcoat from Kinross for sending us her favourite slow cooker recipe for Pea and Ham Soup, what’s more, all of the ingredients cost less than £4!

This is one of my much used recipes, filling, warming and easy for any day especially if you’re getting in late from work or been out all day walking in the hills. Served with a big chunk of seeded wholemeal it makes a perfect meal that takes possibly minutes to prepare in the morning and is ready to eat when you get home. It also is almost better re-heated the next day so no waste at all!

Pea and Ham Soup

Ingredients

1x Ham Hock, soaked overnight in cold water (£1.99)

2x Potatoes peeled & cubed (30p)

1x Onion chopped finely(23p)

3x Carrots peeled & cubed (30p)

1x tbsp cumin seeds ( 20p)

3x Pints of water

1x tbsp of finely chopped parsley

2x Bay leaves

350g Yellow split peas, soaked overnight and rinsed (60p)

Pepper to season

Total cost of recipe = £3.62

Method

All you need to do is chop the onion, carrots, parsley & potatoes and pop in the slow cooker with the other ingredients and cook on low for between 8-10 hours ( or 4-6 on high if you’re up late or about all day!!). Just before serving, remove the ham hock and bay leaves and take the meat off the bone and return to the soup. I often finish with a sprinkle of fresh parsley to serve and to add fresh colour and serve with chunky artisan bread (or GF bread since the recipe is totally suitable for a gluten free/ wheat free diet).

1 Comment | Make a comment | Tags: competition, Ham and Pea Soup Recipe, Ham and Pea Soup Slow Cooker Recipe, Home of the House Proud, Morphy Richards, Morphy Richards Recipe, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking Recipe, Recipe, Recipes, Slow Cook, slow cook recipe, Slow Cooked Ham and Pea Soup Recipe, Slow Cooker, Slow Cooker Challenge, Slow Cooker Competition, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe, £4 Slow Cooker Challenge

Chop Pork Supreme – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 14.02.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

Our latest ‘£4 Slow Cooker Challenge’ entry comes from Alison Maclean and it’s for a tasty Pork Chop Supreme. We’re mightily impressed that the recipe only costs £3.84 to make – Well done Alison!

Pork Chop Supreme

Ingredients

4x Pork Chops – £3.27
1x Beaten Egg – 98p for half a dozen (one = 16p)
3/4 – 1 Cup Tomato Juice – 87p for a bottle (used less than a fifth = 17p)
1/2 Cup Brown Sugar – 73p for a bag (about 1/10 used = 7p)
Salt and Pepper
1 tbsp Vinegar – 13p for a bottle (tablespoon used = 2p)
Crushed cornflakes or breadcrumbs – 47p for a cheap loaf (four slices used = 15p)

Total Cost of Meal = £3.84

Method

Season the pork chops with salt and peppers and then brush them with the beaten egg.
Roll the brushed pork shops in the crushed cornflakes or breadcrumbs.
Brown the pork chops on the hob and then place into the slow cooker.
Combine all other ingredients and boil for 3 minutes, stirring all the time. Pour over pork chops and cook on medium for 6 hours.
Serve with mashed potatoes and green vegetables.

No Comments | Make a comment | Tags: Cheap Slow Cooking, Eating Cheap, Flavour Savour, Home of the House Proud, Morphy Richards, Morphy Richards Competition, Morphy Richards Slow Cook Recipe, Morphy Richards Slow Cooker Recipe, Pork Chop Slow Cooking Recipe, Pork Chops, Slow Cooker, Slow Cooker Challenge, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe, £4 Slow Cooker Challenge

Three Vegetable Soup – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 07.02.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

Our latest ‘£4 Slow Cooker Challenge’ entry comes from Beth Fenn who’s sent us a recipe for a delicious three vegetable soup. It only cost Beth £3.41 to cook and serves up to four people – that’s what we call good value here at ‘Home of the House Proud’.

Three Vegetable Soup

Ingredients

3x Potatoes, chopped (50p for a pack of 4)

400g Chopped carrots (64p)

250g Chopped leeks (£1)

1.2L Chicken stock (store cupboard)

1/2 tsp sugar (store cupboard)

1/2 tsp grated nutmeg (store cupboard)

Salt and pepper (store cupboard)

3x bsp double cream (60p for a tub)

4x Crusty rolls (67p)

TOTAL £3.41 including crusty rolls (used Asda prices). This recipe serves 4.

Method

After preparing the ingredients (as per the list above), add the potatoes, carrots, leeks, stock, salt and pepper into the slow cooker.
Turn on the slow cooker and allow to cook for eight hours in total (or until veg is tender).
Pour the mixture from the slow cooker into a blender. Add the nutmeg and sugar and blend to the required consistency. Season to taste.
Pour into pre-warmed bowls and garnish with a swirl of double cream.
Serve with the crusty rolls.

No Comments | Make a comment | Tags: Beth Fenn, Flavour Savour, Home of the House Proud, Morphy Richards Challenge, Morphy Richards Flavour Savour, Morphy Richards Slow Cooker, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking, Morphy Richards Slow Cooking Recipe, Morphy Richards £4 Flavour Savour Challenge, Slow Cook, Slow Cooker, Slow Cooker Recipe, Slow Cooker Soup, Slow Cooking, Slow Cooking Recipe, Soup Slow Cooker, Three Vegetable Soup, £4 Slow Cooker Challenge, £4Slow Cooker Challenge

Slow-Roasted Duck with Sage, Ginger & Rhubarb Homemade Sauce – Slow Cooker Recipe

By Chris Bennett | 04.02.2011 | Posted in Kitchen, Recipes

Everyone at Morphy Richards and ‘Home of the House Proud’ would like to thank Barbara Scott for sending us her favourite slow cooker recipe through our ‘Recipe Upload’ function and providing everyone with a great recipe to try this weekend – a delicious dish of Slow-roasted Duck with Sage, Ginger & Rhubarb Homemade Sauce. Here’s Barbara’s recipe:

Slow Roasted Duck - For illustration purposes only, not image of actual recipe

Ingredients

1 x 1.5kg/31/2lb duck

Salt & freshly ground black pepper

115g/4oz fresh ginger

1x long stick of baby rhubarb

1x handful of fresh sage, roughly chopped

1/2 bulb of garlic, cloves removed & chopped in half

1x red onion, finely sliced

1x wine glass Marsala or Vin Santo

142ml/1/4 pint vegetable, chicken or duck stock Olive oil

Method

Season your duck generously inside & out. Coarsely grate half your ginger & rhubarb. Mix this in a bowl with half of your sage & all the garlic & onion, & stuff inside the cavity of your duck.
Place it on a rack (some slow cookers come with a rack, if not, use a small wire baking rack).
Cook on high for three to four hours, until the skin goes really crispy & tender, & the leg bones can be easily loosened. During this cooking time, you’ll need to check the fat level and if the fat is above the bottom of the duck, ladle it off into a bowl. You can keep it for roasting.
Once cooked, allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat. Pull out all the stuffing & any juices from the inside of the duck into a non-stick frying pan. Heat the pan on a low heat, add your Marsala (this may flame so mind your eyebrows!) Add your stock & reduce to a good taste & consistency. Pass through a coarse sieve.
With a knife you can easily remove the breast from the duck &, using your hands, remove the thighs. Divide on to plates.
To finish off, finely slice the remaining ginger & fry off in a little hot oil in the pan. As it begins to colour, add the rest of your rhubarb, finely sliced, & finish with the rest of the sage until crisp. Sprinkle this over the duck & drizzle with your tasty sauce.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

No Comments | Make a comment | Tags: Flavour Savour, Home of the House Proud, Morphy Richards, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking Recipe, slow, Slow Cooked Duck, Slow Cooker Duck, Slow Cooker Recipe, Slow Cooking, Slow Cooking Recipe

Baked Vanilla Cheesecake – Slow Cooker Recipe

By Chris Bennett | 03.02.2011 | Posted in Kitchen, Recipes

We’ve got a right treat for you this afternoon on ‘Home of the House Proud’, a slow cooker recipe for a delightful Baked Vanilla Cheesecake – we bet you didn’t know that you could use your slow cooker to make cheesecake?

We’ve detailed the recipe below; we’d love it if you’d try it out and let us know how it turns out. You can get in touch with us here.

Baked Vanilla Cheesecake

Serves: 6
Preparation time: 45 minutes, plus overnight chilling
Cooking time: 3 hours
Cooking temperature: high
Slow cooker size: large or extra large

Ingredients

Base

50 g (2 oz) butter, at room temperature

50 g (2 oz) caster sugar

50 g (2 oz) self-raising flour

1 egg

Cheesecake

300 g (10 oz) full-fat cream cheese

200 ml (7 fl oz) full-fat crème fraîche

50 g (2 oz) caster sugar

3 eggs, beaten

1 teaspoon vanilla essence

Icing sugar, to decorate

Mixed berry fruits, to serve

Method

Preheat the slow cooker if necessary – see manufacturer’s instructions. Line the base and sides of an 18 cm (7 inch) diameter, deep round cake tin with non-stick baking paper – do not use a loose-bottomed tin. Put all the ingredients for the base in a mixing bowl or food processor and beat together until smooth. Spoon into the prepared cake tin, smooth with a knife then cover the top of the tin loosely with foil.
Stand the cake tin on an upturned individual tart tin, saucer or biscuit cutter in the slow cooker pot. Pour boiling water into the pot to come halfway up the sides of the cake tin then add the lid and cook on high for 1 hour.
Meanwhile, make the cheesecake: put the cream cheese, crème fraîche and sugar in a bowl. Gradually mix in the eggs until smooth then stir in the vanilla essence.
Carefully lift the cake tin out of the slow cooker pot using oven gloves. Carefully remove the foil – the sponge layer should be dry and can be pressed with a fingertip. Pour the cheesecake mixture into the tin on top of the cooked sponge, cover again loosely with foil and return to the slow cooker pot. Replace the lid and cook on high for 2 hours until the cheesecake can be touched lightly with fingertips.
Switch off the slow cooker, remove the foil and leave the cheesecake to cool, still in the hot water. Don’t be alarmed to see that the cheesecake will sink on cooling – this is normal. When the water is barely warm, lift out the tin out, transfer to the refrigerator and chill overnight to achieve the characteristic baked cheesecake texture.
Carefully remove the cheesecake from the cake tin, peel off the lining paper and place on a serving plate. Dust liberally with icing sugar and serve with mixed berry fruits.

Cooks Tip

Before you begin, check that the cake tin you intend to use fits comfortably into your slow cooker pot. Do not use a loose-bottomed cake tin or the water will seep into the cheesecake during cooking – if the seal on the cake tin is not watertight, stand it in a large dish or sandwich tin.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

No Comments | Make a comment | Tags: Baked Vanilla Cheesecake, Cheesecake, Flavour Savour, Morphy Richards, Morphy Richards Slow Cooker Recipe, Morphy Richards Slow Cooking Recipe, Slow Cook Cheesecake Recipe, Slow Cook Desserts, Slow Cooker, Slow Cooker Cheesecake Recipe, Slow Cooker Dessert, Slow Cooker Recipe, Slow Cooking Recipe

Creamy Chunky Chicken – £4 Slow Cooker Challenge Recipe

By Chris Bennett | 31.01.2011 | Posted in Kitchen, Recipes, £4 Slow Cooker Challenge

We’re delighted to announce that we’ve received our first entry to the ‘£4 Slow Cooker Challenge’. The entry comes from Janice Channer from Abertillery and it’s for a tasty dish of Creamy Chunky Chicken. Here’s Janice’s Recipe:

Creamy Chunky Chicken

Ingredients

Small value roasted chicken – £3
Handful of peas – 20p
1x Large onion – 20p
1x Stock cube
Dash of olive oil
Sprinkle of herbs (I use chives)
1x Pot of single cream – 60p

Total cost is indeed £4.00

Method

Chop onion and fry lightly in olive oil (you can do this in Morphy Richard’s Flavour Savour if you have one).
Add pint of stock, peas, and the chicken (removed from bones).
Simmer gently on the stove for five minutes and then add the pot of cream.
Transfer all ingredients to the slow cooker and cook for approximately 3 hours.

My family loves this dish served with boiled rice, but you could have it with mash, new potatoes, veggies, jacket spuds whatever you prefer really!

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Lamb, Port and Cranberry Hotpot – Slow Cooker Recipe

By Chris Bennett | 26.01.2011 | Posted in Kitchen, Recipes

Our latest featured recipe on ‘Home of the House Proud’ is a delicious, Lamb, Port and Cranberry Hotpot. We really think that you should give it a try and let us know what you think!

Lamb, Port and Cranberry Hot Pot

This classic and flavour-filled hotpot is cooked with ruby port and dried cranberries. Although a slow cooker will not brown the potatoes you can pop the pot under the grill for a few minutes before serving.

Serves: 4
Preparation time: 35 minutes
Cooking time: 7–8 hours
Cooking temperature: high
Slow cooker size: standard round or oval

Ingredients

1 tablespoon sunflower oil

6 lamb chump chops, about 750 g (11/2 lb) in total, halved

1 onion, chopped

125 g (4 oz) button mushrooms, sliced

2 tablespoons plain flour

450 ml (3/4 pint) lamb stock

125 ml (4 fl oz) ruby port

1 tablespoon tomato purée

1 tablespoon cranberry sauce

25 g (1 oz) dried cranberries (optional)

700 g (1 lb 7 oz) baking potatoes, thinly sliced

Salt and pepper

Chopped parsley, to garnish (optional)

Method

Preheat the slow cooker if necessary – see manufacturer’s instructions. Heat the oil in a large frying pan. Add the lamb and fry over a high heat until browned on both sides. Lift out with a draining spoon and transfer to a plate.
Add the onion to the pan and fry, stirring, for 5 minutes or until lightly browned. Add the mushrooms and cook for 2 minutes. Stir in the flour, and then gradually mix in the stock and port. Add the tomato purée, cranberry sauce and dried cranberries, if using, and season to taste with salt and pepper. Bring to the boil, stirring.
Put the pieces of lamb in the base of the slow cooker pot, pour over the hot sauce and arrange the slice potatoes on top, overlapping the slices in two layers. Gently press the potatoes down into the sauce, cover and cook on high for 7-8 hours or until the lamb and potatoes are tender. Sprinkle with parsley, if liked, and spoon into bowls.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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Salmon Chowder with Lime & Chilli Butter – Slow Cooker Recipe

By Chris Bennett | 24.01.2011 | Posted in Kitchen, Recipes

It’s Monday, it’s nearly the end of the month, and here at ‘Home of the House Proud’, we’re sure that you’re wondering what to cook for tea. We’ve a suggestion for you, what about this delicious Salmon Chowder with Lime & Chilli Butter.

Salmon Chowder with Lime & Chilli Butter

This chunky soup is served topped with a tangy lime and chilli butter. Cod, haddock or a mixture of plain and smoked fish can be used instead of salmon if preferred.

Serves: 6
Preparation time: 30 minutes
Cooking time: 3 hours 10 minutes–3 hours 40 minutes
Cooking temperature: low
Slow cooker size: standard

Ingredients

1 tablespoon sunflower oil
1 large onion, roughly chopped
2 potatoes, about 300 g (10 oz), finely diced
1 fennel bulb
750 ml (1¼ pints) fish stock
300 ml (½ pint) milk
300 g (10 oz) salmon fillet, skinned and cut into 2 pieces
150 ml (¼ pint) single cream
small bunch of parsley or chives, roughly chopped
salt and pepper
crusty bread, to serve

Lime and chilli butter

½ –1 large mild red chilli, halved, deseeded and finely chopped
75 g (3 oz) butter, at room temperature
grated rind and juice of 1 lime
pepper

Method

Preheat the slow cooker if necessary – see manufacturer’s instructions. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes until softened but not browned.Add the potatoes and cook for 3 minutes.
Meanwhile, cut the green feathery tops off the fennel and reserve. Cut the vegetable in half, cut away the core then finely chop. Add the chopped fennel, stock and salt and pepper to the frying pan and bring to the boil.
Transfer the mixture to the slow cooker pot. Cover with the lid and cook on low for 2½ –3 hours until the potato is tender. Meanwhile, make the lime and chilli butter: beat the chopped chilli into the butter with the lime rind and a little pepper. Gradually mix in the lime juice then chill well.
Stir the milk into the chowder then add the salmon pieces. Replace the lid and cook for 30 minutes until the salmon flakes easily when pressed with a knife. Lift it out with a slotted spoon, put on a plate and flake into chunky pieces using a knife and fork, carefully removing any bones. Return the salmon to the soup with the cream, green fennel tops and herbs. Taste and adjust the seasoning. Cook for 10 minutes more.
Ladle the chowder into individual bowls and top with spoonfuls of the lime and chilli butter.

Cooks Tip

Always wash your hands well after handling chillies as they can make your eyes sting if you touch them without thinking.

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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Spanish Pork – Slow Cooker Recipe

By Chris Bennett | 13.01.2011 | Posted in Recipes

One of our delightful food blogger friends (Helen at Fuss Free Flavours) has given us permission to share a number of her delicious slow cooker recipes with you. Here’s the first, a great recipe for Spanish Pork:

Spanish Pork

I have a busy life and work quite long hours and at this time of year always seem tired and grumpy from the lack of light, it’s not properly light when I leave home and it’s dark when I leave the office and going outside of a lunchtime is a rarity. When I get home I want my supper straight away and there is little time to cook the gutsy casseroles that I enjoy when it is dark and cold outside. Last winter I bought a slowcooker – and it is proving invaluable as I can leave it on all day when I am at work, the food will not burn or dry out if I am late back (the vagaries of London Underground) and it uses the same amount of electricity of a lightbulb, cheap tough cuts of meat are transformed to mouth melting tenderness. Its one pot cooking at its best. There are a few differences between slowcooker or crockpot cooking and the conventional method casseroling in the oven; mainly to do with adding the right amount of liquid as slow cooked food will only reduce a little. Like a casserole it is not as simple as just chucking all the raw ingredients in and hoping for the best, but with a little preparation the night before a delicious meal will be waiting for you after a day at work.

This dish came about from vague memories of a spicy, porky dish flavoured with orange and Worcestershire sauce from years ago, triggered by seeing some pork reduced in the supermarket and knowing that I had some peppers sitting in the fridge that needed eating. I am sure that the original was called Spanish Pork – I am not sure why as there is not that much Spanish about Worcestershire sauce, maybe it specified Seville Oranges? It looks like there are lots of ingredients here – but just use what is available and what you like.

Spanish Pork – (serves 6)

2lb Stewing Pork – cut to 1″ cubes

3 rashers bacon roughly chopped – or you could use chorizo

3 mixed peppers – sliced (I used 2 red and 1 green)

½ head celery – roughly chopped (including the base as it is packed with flavour)

2 onions – sliced

1 pt chicken stock (or marigold bouillon)

2 tsp paprika (to taste)

Chilli pepper to taste

2 tsp Worcestershire sauce

Zest of one large orange

Salt and Pepper

Olive Oil

Parsley to garnish.

Fry the pork and bacon until lightly browned and place in the slow cooker dish or casserole dish, fry off the vegetables in olive oil until they are soft and turning golden, add to the pork. Deglaze the pan with the stock and add to the casserole dish so the meat and vegetables are just covered.

Add the paprika, chilli pepper and Worcestershire sauce and stir.

If you are preparing ahead you put the casserole in the fridge for up to 24 hours before casseroling or slowcooking – I put it into the slow cooker from chilled on high for an hour and then turn down.

Cook in a slow oven for up to 3 hours or in the slow cooker all day. Half and hour before serving stir in the orange zest. If need be thicken the casserole with a little corn flour – to do this put 2 teaspoons of corn flour into a small bowl (I use an espresso cup), add the sauce from the casserole to the cornflour and stir to make a thin paste. Add this paste into the casserole and stir. By adding the sauce to the flour and mixing; rather than the other way round you will not get any lumps.

Serve the casserole with green vegetables, mashed potatoes or beans or crusty bread.

This freezes well, I freeze in plastic trays with bean mash for work lunches.

To read Helen’s original blog post, click here. If you’ve got a delicious slow cook recipe that you’d like to share with Morphy Richards and ‘Home of the House Proud’, we’d love to here from you, please submit it here.

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Leek & Mushroom Risotto – Slow Cooker Recipe

By Chris Bennett | 06.12.2010 | Posted in Kitchen, Recipes

Looking for something to cook for dinner tomorrow evening? If you are, our slow cooker ‘recipe of the week’ could be just what you’re looking for. ‘Home of the House Proud’ thoroughly recommends this delicious and low‐maintenance creamy risotto.

: Leek & Mushroom Risotto

Serves 4

Preparation Time: 10 mins

Cooking Time: 130 mins

Difficulty: Medium

Price Per Person: £1.03

Ingredients

250g of chestnut mushrooms, sliced

1 medium leek (approx 260g), finely sliced

1 small onion (approx 110g), finely chopped

300g of Arborio risotto rice

80g of Parmesan cheese, grated

800ml vegetable stock

1 large clove of garlic, finely chopped or crushed

15g margarine/butter (1 tbsp)

1 tbsp olive oil

Method

Preheat the slow cooker, if necessary. Heat 15g (1 tbsp) margarine/butter and 1 tbsp olive oil in a frying pan and fry the onion, leek and garlic for 5‐6 minutes, or until soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1‐2 minutes, or until it becomes slightly translucent
Transfer the rice mixture to the slow cooker and stir in the mushrooms and stock. Cook on medium for 2 hours, or until the rice is cooked and the stock has been absorbed. Stir in the Parmesan cheese and season to taste with salt and pepper. Serve immediately

If you’ve got a delicious recipe that you’d like us to feature on Home of the House Proud, we’d love to hear from you, please submit it here!

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Lamb & Sweet Potato Tagine – Slow Cooker Recipe

By Chris Bennett | 01.12.2010 | Posted in Kitchen, Recipes

Are you stuck at home as a result of the snowy weather? Looking for something to do? Why not prepare a delicious, wholesome meal for your family.

This week’s slow cook ‘recipe of the week’ on ‘Home of the House Proud’ is a delicious Lamb and Sweet Potato Tagine.

The lamb is tender and sweet potato that melts in the mouth. The recipe has been developed thanks to our friends at Foodity.

Lamb & Sweet Potato Tagine

Serves 4

Preparation Time: 10 mins

Cooking Time: 255 mins

Difficulty: Medium

Price per person: £3.88

Ingredients

400g of tinned chopped tomatoes

1 large onion (approx 210g), finely chopped

1 small sweet potato (approx 250g), peeled and diced

400g of tinned chickpeas, drained and rinsed

100g of dried apricots, halved

1 medium carrot (approx 125g), peeled and coarsely chopped

700g of diced lamb

300g of couscous

100g of blanched almonds

2 tsp ground cumin

2 tsp turmeric

600ml chicken stock

2 tsp fresh ginger, grated

1 tsp paprika

2 cloves of garlic, finely sliced

1 tbsp olive oil

2 tbsp fresh mint, coarsely chopped

100ml milk

Method

Preheat the slow cooker, if necessary. Heat the oil in a frying and fry the lamb for 6 – 8 minutes, or until browned. Remove from the pan and set aside
Add more oil to the pan, if necessary, and fry the onion, ginger and garlic for 4‐5 minutes, or until soft. Add the sweet potato and carrot and fry for 3‐4 minutes. Stir in the ginger, paprika, cumin and turmeric and fry for 1 minute. Transfer to the slow cooker
Stir in the chopped tomatoes, apricots, chickpeas and 300ml stock into the slow cooker. Cook on medium for 6‐8 hours. Check that the lamb is tender and season to taste with salt and pepper before serving
FOR THE COUSCOUS. Heat a frying pan over a medium‐high heat and dry‐fry the almonds for 2‐3 minutes, or until lightly toasted. Prepare the couscous according to the packet instructions with 300ml stock in place of water. Stir the almonds and mint into the couscous and season with salt and pepper
Serve the lamb tagine with the couscous

If you’ve got a delicious recipe that you’d like us to feature on Home of the House Proud, we’d love to hear from you, please submit it here!