Good Housekeeping Slowly Does It…: Yummy scrummy slow-cook to make right now
Good Housekeeping Institute
Format: PDF / Kindle (mobi) / ePub
Find yourself short of time or energy? Slowly Does It... has all you need to serve up a hearty meal with little fuss. These super-convenient recipes can be prepared in no time and left to cook – so they’re ready when you are. Wow your friends with paella or winter stew; amaze your neighbours with a tasty tagine or a classic casserole. Perfect for the kitchen-challenged and kitchen-savvy home cook, this bevy of simple stews, pies and pot roasts will make your mouth water. From Fish and Shellfish, and Chicken to Meat and Meat-Free, this book is a veritable feast of appetising ideas that will keep your family full up, forever.
temperature. Preheat the oven to 180°C (160°C fan oven) mark 4. Bring slowly to the boil on the hob, then cover and reheat in the oven for 20–25 minutes. Complete the recipe. Beef Jambalaya Preparation Time 10 minutes • Cooking Time 40 minutes • Serves 4 • Per Serving 554 calories, 30g fat (of which 9g saturates), 40g carbohydrate, 1.8g salt • Gluten Free • Dairy Free • Easy 275g (10oz) fillet steak, cut into thin strips 4 tsp mild chilli powder 1 tsp ground black pepper about 5 tbsp oil
to coat, then cover and cook over a low heat for 10 minutes. 2. Transfer the leeks and onion on to a large sheet of greaseproof paper. Add the oil to the casserole and heat, then brown the meat in batches with the garlic and plenty of seasoning. Remove and put to one side on another large sheet of greaseproof paper. 3. Preheat the oven to 170°C (150°C fan oven) mark 3. Put half the potatoes in a layer over the bottom of the casserole and season. Add the meat, then spoon the leek mixture on top.
supermarkets or Asian food stores. Braised Lamb Shanks Preparation Time 20–25 minutes • Cooking Time 2¾ hours • Serves 6 • Per Serving 355 calories, 16g fat (of which 6g saturates), 23g carbohydrate, 1.2g salt • Gluten Free • Dairy Free • Easy 6 small lamb shanks 450g (1lb) shallots, peeled but left whole 2 medium aubergines, cut into small dice 2 tbsp olive oil 3 tbsp harissa paste pared zest of 1 orange and juice of 3 large oranges 200ml (7fl oz) medium sherry 700g (1½lb) passata
into a warmed serving dish and put back in the oven to keep warm. 5. Put the roasting tin on the hob, add the cider and stir well to make a thin gravy. Season. 6. Cut the meat away from the bone. Cut between each bone. Pull the crackling away from the meat and cut into strips. Carve the joint, giving each person some crackling and a bone to chew. Serve with the gravy and potatoes, onion and apples. Pork & Apple Hotpot Preparation Time 15 minutes • Cooking Time 2–2¼ hours • Serves 4 • Per
leek & broccoli bake 152 butter beans: chicken with chorizo & beans 183 cabbage: quick winter minestrone 18 see also red cabbage cannellini beans: braised lamb shanks with cannellini beans 102 spicy pork & bean stew 132 caramel: caramelised onion & goat’s cheese tart 153 Caribbean chicken 64 carrot & coriander soup 160 casseroles see stews & casseroles celery: braised beef with chestnuts & celery 92 cheese: caramelised onion & goat’s cheese tart 153 savoury pudding 129 see also cream