Slow Cooked: 200 exciting, new recipes for your slow cooker by Miss South Page A
Book: Slow Cooked: 200 exciting, new recipes for your slow cooker by Miss South
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Authors: Miss South
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well and then place your stuffed fish on some tin foil and wrap it up like a present, allowing some room at the top for steam to collect. Make sure there are no gaps in your parcel to allow this to escape. Place the parcel of fish in the slow-cooker crock (you can layer them on top of each other if you have more than one fish) and pour 3–4cm boiling water into the base of the crock. The tail will bend to fit it into the crock so the skin might split slightly. Don’t panic. This is fine.
Put the lid on and cook the fish on high for 2 hours. Take the fish out of the slow cooker and serve immediately with a side dish of your choice and a squirt of lemon juice to bring out the flavours of the fish. It will be perfectly moist and will come away from the bones easily.
KIPPERS
Unless you are my dad’s cat Mitch, you’ll no doubt prefer to cook kippers without the whole house smelling of fish. Well, the good news for humans is that you can in the slow cooker. Mitch has to sit right above the slow cooker now to get a waft of kipper.
Slow-cooker kippers are so simple they don’t really need a recipe. Allow one kipper per person. Lay it on a rectangle of tin foil. Add a slice of unsalted butter, a goodly sprinkle of white pepper and some dill, if you have it. Make a neat little parcel with the foil, folding the sides and the top over, and place in the slow-cooker crock, making sure there are no gaps or holes. Add enough boiling water to create steam in the slow cooker, about 2–3cm for one or two kippers. Put the lid on and cook the kippers on low for 2 hours. Carefully remove the tin foil parcels from the slow cooker and open them onto a plate, making sure you don’t spill the gloriously fish-infused butter. Pour it over the kippers and serve with scrambled egg.
OMELETTE ARNOLD BENNETT
I have never ordered one of these when I’m out for breakfast because I always get Arnold Bennett, the novelist, mixed up with Gordon Bennett, the expletive you can say in front of your granny, and risk culinary embarrassment. But one day, faced with a nice bit of smoked haddock, some spare egg whites and a slow cooker, I realised my moment had come. And oh my, it’s the best omelette I’ve ever eaten. Light and fluffy and very luxurious, I make it all the time now. I add a few spring onions and sometimes sub the haddock for some blue cheese to keep it vegetarian. Slow cooking eggs is the way to go!
SERVES 2
3 eggs
150g smoked haddock, cut into small pieces
2 spring onions, finely sliced
25g Parmesan
3 egg whites
chopped fresh parsley, to serve
salt and pepper
Line the slow-cooker crock with a sheet of reusable baking liner and set aside.
Break the 3 whole eggs into a large bowl and beat until well combined. Add the haddock, spring onion and the Parmesan and season carefully with salt and pepper. Mix well so that everything is well coated with egg.
In a separate bowl, whisk the egg whites to soft peaks so they are light and fluffy. Fold them into the whole egg and fish mixture. Don’t overmix as you want to keep the air in.
Pour the egg mix into the lined slow-cooker crock. Put the lid on the slow cooker and cook on high for 2 hours. The base of the omelette will become slightly crisped and golden. Lift it out of the slow cooker, peel away the liner and serve with some chopped parsley and a green salad.
Note: I don’t mind that the top of the omelette is quite pale, but if you prefer it more bronzed, simply grill in the liner for 3–4 minutes before serving.
POACHED FISH
This is probably the easiest way to cook fish in the slow cooker because the liquid in a slow cooker takes a long time to heat and it’s almost impossible to boil or overcook the fish. Both fresh and smoked fish work well with this method. I’ve given a recipe here for both steaks and fish fillets, which can be used as a guide for most types of fish.
I’ve never cooked something as delicate as flat fish in here, preferring more robust fish like
Put the lid on and cook the fish on high for 2 hours. Take the fish out of the slow cooker and serve immediately with a side dish of your choice and a squirt of lemon juice to bring out the flavours of the fish. It will be perfectly moist and will come away from the bones easily.
KIPPERS
Unless you are my dad’s cat Mitch, you’ll no doubt prefer to cook kippers without the whole house smelling of fish. Well, the good news for humans is that you can in the slow cooker. Mitch has to sit right above the slow cooker now to get a waft of kipper.
Slow-cooker kippers are so simple they don’t really need a recipe. Allow one kipper per person. Lay it on a rectangle of tin foil. Add a slice of unsalted butter, a goodly sprinkle of white pepper and some dill, if you have it. Make a neat little parcel with the foil, folding the sides and the top over, and place in the slow-cooker crock, making sure there are no gaps or holes. Add enough boiling water to create steam in the slow cooker, about 2–3cm for one or two kippers. Put the lid on and cook the kippers on low for 2 hours. Carefully remove the tin foil parcels from the slow cooker and open them onto a plate, making sure you don’t spill the gloriously fish-infused butter. Pour it over the kippers and serve with scrambled egg.
OMELETTE ARNOLD BENNETT
I have never ordered one of these when I’m out for breakfast because I always get Arnold Bennett, the novelist, mixed up with Gordon Bennett, the expletive you can say in front of your granny, and risk culinary embarrassment. But one day, faced with a nice bit of smoked haddock, some spare egg whites and a slow cooker, I realised my moment had come. And oh my, it’s the best omelette I’ve ever eaten. Light and fluffy and very luxurious, I make it all the time now. I add a few spring onions and sometimes sub the haddock for some blue cheese to keep it vegetarian. Slow cooking eggs is the way to go!
SERVES 2
3 eggs
150g smoked haddock, cut into small pieces
2 spring onions, finely sliced
25g Parmesan
3 egg whites
chopped fresh parsley, to serve
salt and pepper
Line the slow-cooker crock with a sheet of reusable baking liner and set aside.
Break the 3 whole eggs into a large bowl and beat until well combined. Add the haddock, spring onion and the Parmesan and season carefully with salt and pepper. Mix well so that everything is well coated with egg.
In a separate bowl, whisk the egg whites to soft peaks so they are light and fluffy. Fold them into the whole egg and fish mixture. Don’t overmix as you want to keep the air in.
Pour the egg mix into the lined slow-cooker crock. Put the lid on the slow cooker and cook on high for 2 hours. The base of the omelette will become slightly crisped and golden. Lift it out of the slow cooker, peel away the liner and serve with some chopped parsley and a green salad.
Note: I don’t mind that the top of the omelette is quite pale, but if you prefer it more bronzed, simply grill in the liner for 3–4 minutes before serving.
POACHED FISH
This is probably the easiest way to cook fish in the slow cooker because the liquid in a slow cooker takes a long time to heat and it’s almost impossible to boil or overcook the fish. Both fresh and smoked fish work well with this method. I’ve given a recipe here for both steaks and fish fillets, which can be used as a guide for most types of fish.
I’ve never cooked something as delicate as flat fish in here, preferring more robust fish like
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