FAST FAVOURITES BY POH - CROCKPOT.COM - Crock-Pot
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FAST FAVOURITES
BY POH
CROCKPOT.COM
*Cooks brisket up to 70% faster than conventional cooking methods
French Seafood Stew
SEAFOOD FEEDS: 4-5 PREP TIME: 20 MINS COOKING TIME: 20 MINS
INGREDIENTS “This is one of the best ways to eat seafood - great
1/4 cup olive oil OR 50g butter for warm or colder months. You can add potatoes for
1 large fennel bulb, dry outer a heartier meal and don’t stress if you can’t find different
leaves removed, green tops types of seafood. You can just use 2 so long as the flesh
discarded, sliced thinly amounts to about 600g (plus 200g of mussels).
_P o h
1 leek, white part only, Bon Appetit!”
thinly sliced
3 cloves garlic, sliced thinly
1 tsp dried chilli flakes
METHOD
1 bottle white wine
1. Combine the olive oil, fennel, leek, garlic and chili in the Crock-Pot
2 cups water
Express Easy Release Multi-Cooker. Press BROWN/SAUTÉ, then press
Pinch of saffron (about START/STOP. Sauté until fragrant but not coloured.
15 threads - optional)
1kg chopped tomatoes 2. Add white wine, water, saffron, tomatoes and tomato paste. Stir for
a couple of minutes. Secure the lid, ensure the Steam Release Dial is in
1 Tbs tomato paste
the ‘seal’ (closed) position. Press MANUAL PRESSURE. Reduce setting
1kg black lipped mussels, on timer to 5 minutes. Press START/STOP. When the cooking has
washed, de-bearded finished, release the steam and remove the lid.
200g prawn meat OR
scallops, butterflied 3. Add the mussels and spread them out evenly, covering them with
the hot liquid where possible. Set on BOIL and press START/STOP.
200g firm fleshed white fish
200g cleaned squid, cut into 4. When the mussels are open, stir in the remaining seafood and
rings or baby octopus, cook until just cooked through. Taste then season with salt & pepper
halved lengthways
if needed.
Salt & pepper
5. Stir in the parsley and serve hot with a crusty loaf.
1/2 cup roughly chopped
flat leaf parsley
TO SERVE
Baguette or crusty loaf
North Indian Chicken
Pistachio or Almond Korma
POULTRY FEEDS: 4-6 PREP TIME: 10 MINS COOKING TIME: 20 MINS
INGREDIENTS “This is a great recipe for those who find spice a bit
4 medium brown onions, overwhelming to use or eat. It’s very gentle and has a
peeled, quartered hint of sharpness from the yoghurt but also just enough
2 cups pistachios or almonds richness from the almonds and cream. If you don’t mind
+ 2 tablespoons for garnish going the extra mile the buttered cardamon rice goes
4 long green chilies, sliced beautifully but if you are time poor, just a plain steamed
_P o h
3cm fresh ginger, peeled, sliced basmati will do just fine.”
3 cloves garlic, peeled, sliced
3 Tbs vegetable oil
1 Tbs ground coriander METHOD
1 tsp ground white pepper 1. To make the korma, combine the onions, nuts, chilies, garlic
1 cup water and ginger in a blender and blitz until smooth.
1 1/2 tsp salt 2. Set the Crock-Pot Express Easy Release Multi-Cooker to
1kg chicken thighs, BROWN/SAUTÉ. Press START/STOP. Add oil and the korma paste.
sliced into bite sized chunks Cook stirring continuously until most of the liquid is evaporated but
Handful coriander the paste is not caramelised - this should look like the texture of
mashed potato.
1/4 cup Greek yoghurt
1/2 cup cream 3. Stir in the coriander, white pepper, water and salt, then fold the
1 tsp garam masala chicken pieces through. Press START/STOP.
4. Press MEAT/POULTRY. Reduce timer setting to 15 minutes.
GARNISH Secure lid, ensure the Steam Release Dial is in the ‘Seal’ (closed)
Fresh coriander position, press STOP/START.
5. When cooking has finished, release the steam and remove the lid.
Stir in the yoghurt, cream and garam masala.
6. Serve korma on steamed basmati rice and garnish with coriander.
Tomato & Anchovy Lamb
Shank Ragu With Risoni
MEAT FEEDS: 6 PREP TIME: 15 MINS COOKING TIME: 35 MINS
INGREDIENTS “If you love a good stew like me, this one is unbeatable.
1/4 cup olive oil For those who aren’t sure about the anchovies, don’t
3 medium brown onions, worry. They’re not at all noticeable as a flavour, but do
diced 5mm add wonderful depth to the seasoning and are a
_P o h
3 cloves garlic, peeled, crushed classical pairing with lamb shanks.”
12 anchovy fillets,
roughly chopped
1 large carrot, chopped finely METHOD
1 stick celery, chopped finely
If you want to go the extra mile and char the capsicum, slice down
6 medium lamb shanks, scored one side to open it up. Flatten on a foil covered tray and grill on
to the bone at its fleshiest parts, the highest heat until completely covered in black blisters. Remove
a few times
from the grill and wrap in the foil. Allow to cool before peeling
1 large red capsicum, and slicing thinly.
diced into 1cm pieces*
2 bay leaves 1. Set the Crock-Pot Express Easy Release Multi-Cooker on
BROWN/SAUTÉ. Press START/STOP. Combine the olive oil, onions,
2 tins crushed tomatoes
garlic, anchovies, carrot and celery in the cooker and sauce until
1 cup red wine soft and translucent but not browned.
1 cup beef stock
2. Add the shanks, capsicum, bay leaves, tomatoes, wine and stock.
2 tsp red wine vinegar
Secure the lid, ensure the Steam Release Dial is in the ‘Seal’ (closed)
position and select MEAT/POULTRY. Press START/STOP.
TO SERVE
3. When cooking has finished, release the steam and remove the lid.
4 cups cooked risoni
Stir in the vinegar.
1/2 cup roughly chopped parsley
4. Remove the shanks from the pot. Shred the meat off the bone and
return to the pot. Taste and season with salt and pepper if needed.
5. Serve hot with about 1/2 cup of the cooked risoni, (also can be
cooked in the Crock-Pot Express). Garnish with parsley.
Helpful tip: If using large lamb shanks, add an extra 10 minutes
for the cook time.
Afghan Style Potato
Cauliflower & Rice
VEGO/VEGAN FRIENDLY FEEDS: 4 PREP TIME: 20 MINS COOKING TIME: 20 MINS
INGREDIENTS “This dish has become one of my household favourites
100g butter OR 100ml olive oil because it’s so light and fresh and there’s so many ways
3 brown onions, peeled, you can change it up with different vegetables. I know
diced 5mm this seems like a lot of ingredients but after you’ve made
4 cloves garlic, peeled, this once you’ll take a quarter of the prep time. Vegans,
crushed or finely chopped you can simply substitute the butter for olive oil and
1 Tbs cumin seeds omit the yoghurt. And for the meat eaters, you can
_P o h
1 tsp garam masala use chicken instead of the cauliflower.”
1 tsp ground cardamon
1 medium cauliflower or 2
large eggplants cut into bite METHOD
sized pieces
1. To make the carrot currant topping, combine the carrots, currants,
3 potatoes, peeled, diced 2cm
sugar and water in the Crock-Pot Express Easy Release Multi-Cooker.
(optional)
Set to SIMMER. Press START/STOP. Cook until the carrots are just
1 tsp salt
tender and currants plump. Press START/STOP. Set aside.
400g tinned, chopped tomatoes
2. To begin the base for the cauliflower, select BROWN/SAUTÉ.
2 tsp vegetable stock powder
Press START/STOP. Combine the oil (and butter if using), onions, garlic,
1 cup water cumin, garam masala, cardamom and salt in the cooker. Cook until
20 saffron threads OR onions are softened and slightly golden and spices are fragrant.
a decent pinch (optional)
3. Stir in the cauliflower, potatoes, salt, tomatoes, veg stock powder,
saffron (if using) and water. Secure the lid, ensure the Steam Release
CARROT CURRANT TOPPPING
Dial is in the ‘Seal’ (closed) position and select RICE/GRAINS.
3 small-medium carrots, Press START/STOP.
cut into fine matchsticks
3/4 cup currants OR sultanas 4. When cooking has finished, release the steam and remove the lid.
Taste and season with more salt and pepper if needed.
3 tsp sugar
1/2 cup water 5. To serve, spoon some rice and the vegetables into bowls or plates.
Sprinkle a tablespoon of the carrot currant mix and also pistachios
SERVING on top, then a dollop of Greek style yoghurt and fresh coriander
over each serving.
3 cups cooked Basmati rice
(which be pre-cooked in the
Crockpot Express on the
RICE/GRAINS setting)
1/2 cup roasted pistachios,
roughly chopped
3/4 cup Greek yoghurt
1 bunch coriander, roughly
chopped, including stems
Sour Cherry &
Lemon Clafouti
POULTRY FEEDS: 10 PREP TIME: 15 MINS COOKING TIME: 15 MINS
INGREDIENTS “This is really like a cheat’s clafoutis, a French baked
500g drained morello cherries dessert with an unleavened batter, similar to one used
2 Tbs caster sugar for making crepes. It has a lovely dense, spongy texture
and can be made with whatever fruit is seasonal
2 Tbs frangelico OR kirsch
although stone fruit and pears are probably the most
80g unsalted butter
2/3 cup plain flour
3 large eggs
commonly used. It’s best eaten fresh and hot.”
_P o h
Zest of 1 lemon
METHOD
1 tsp vanilla essence
1. Using the Crock-Pot Express Easy Release Multi-Cooker, select
150ml milk
BROWN/SAUTÉ. Press START/STOP. Add the coconut and almonds
150ml cream to toast until the edges are golden. Transfer almond coconut mix to
a bowl.
TOPPING
2. Gently mix the cherries, caster sugar and frangelico or kirsch in
1/4 cups shredded coconut a small bowl. Set aside.
1/4 cup slivered almonds
3. Select BROWN/SAUTÉ. Press START/STOP. Add butter and cook
until brown flecks appear. Press START/STOP. Allow to cool for 5 mins.
VANILLA CREAM
250ml thickened cream 4. In a large bowl, combine the eggs, milk, cream, flour, vanilla,
and lemon zest and whisk to combine.
25g icing sugar mixture
1 tsp vanilla extract OR essence 5. Add the browned butter and whisk until smooth. Add the cherries
and mix briefly.
6. Pour mixture into the cooker. Select SIMMER. Press START/STOP
and cook for 10 minutes.
7. To prepare the vanilla cream, whisk cream, vanilla and icing sugar.
8. When cooking has finished, use two thin plastic turners and
carefully flip the pudding over as carefully as possible.
9. Immediately scoop the pudding into bowls and don’t worry if it
looks a tad rustic – it’s the flavour that counts! Sprinkle on some
topping and finish with a dollop of vanilla cream.
Chinese Chicken Congee
BREKKY FEEDS: 4-6 PREP TIME: 20 MINS COOKING TIME: 15 MINS
INGREDIENTS “This is one of my favourite Sunday brunches. It’s totally
1 Tbs olive or veg oil comforting and appropriate for all seasons - also great
1 cm piece ginger, bashed for when you’re feeling under the weather - the Chinese
roughly to split answer to chicken soup. If you want, you can use pork
_P o h
2 cloves garlic, peeled, crushed ribs instead of chicken.”
2 stalks spring onion, sliced finely
1 cup Jasmine rice, rinsed,
drained in colander METHOD
1L chicken stock
1. Using the Crock-Pot Express Easy Release Multi-Cooker, select
2 chicken breasts BROWN/SAUTÉ, then press START/STOP. Immediately combine the
Salt to taste olive oil, ginger, garlic and spring onions in the cooker and stir until
golden and fragrant.
BITS & PIECES 2. Add the rice and stir until coated evenly with oil. Stir in the stock,
3 spring onions, sliced thinly then nestle the chicken breasts into the rice. Secure the lid, ensure
1/2 bunch coriander, the Steam Release Dial is in the ‘Seal’ (closed) position and press
rinsed well, roughly chopped, START/STOP.
including stalks
3. Select RICE/GRAINS, then press START/STOP.
3cm piece of ginger, peeled,
finely shredded
4. When the cooking has finished, release the pressure
1/3 cup fried shallots and remove the lid.
(available at Asian grocer
and some supermarkets) 5. Remove chicken breasts from the cooker and shred, with 2 forks.
2 Tbs light soy Stir chicken back into the congee.
1 tsp white pepper 6. To serve, ladle the hot congee into a bowl, then garnish with a
1 Tbs sesame oil teaspoon full of each of the spring onions, coriander, ginger, fried
shallots and light soy. Finish with a sprinkle of white pepper and
a few drops of sesame oil.
Helpful tip – add more water if you enjoy more runny rice.
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