Jan Bilton: Slowly does it for tender treats (+recipes)

Slow-cooked hoison lamb chops

The slow cooker is a great kitchen invention, especially for working mums, dads and flatters. "It cooks all day while the cook's away."

Although we tend to think of these cookers as relatively new, the first appeared in 1940 after American Irving Naxon was inspired by his mother's story of preparing a Jewish stew. She would start the cooking on the Friday, and at the beginning of the Jewish Sabbath that night - a time of rest - the ovens would be turned off and the residual heat would continue to cook the beans until the end of Saturday services the next day.

Classic dishes such as boeuf bourguignon and Moroccan tagines are melt-in-your-mouth wonderful from the slow cooker. The recipes were developed long ago by people who could only afford small portions of tough meat, so they are custom-made for the low heat cookers.

To obtain the best flavour, meats and vegetables should be lightly browned before you put them in the cooker. If time is limited, this step can be eliminated but it is important to precook any onion either by sauteing in a frying pan or in the microwave.

Very little moisture is lost from slow cookers, so if you're using a favourite casserole recipe, reduce the amount of liquid by a third to a half. Little or no stirring is required when cooking on low but occasional stirring may be necessary to distribute the heat evenly when cooking on high.

SLOW-COOKED HOISIN LAMB CHOPS

These chops are so tender they can be eaten with chopsticks in a Chinese meal.

INGREDIENTS

6 large lamb shoulder chops

cup each: hoisin sauce, orange juice

2 tbsp each: rice vinegar, grated root ginger

4 cloves garlic, crushed

- tsp chilli flakes

METHOD

Trim the chops, if necessary. Combine the hoisin sauce, orange juice, rice vinegar, grated root ginger and garlic. Brush over the chops. Place the chops in a slow cooker and add any remaining baste. Sprinkle with the chilli flakes. Cover and cook on high for 4 to 5 hours or until tender. -Serves 4

SLOW-COOKER CORNED BEEF

As there is so much cooking liquid, the onions do not need precooking.

INGREDIENTS

1.5kg piece corned beef

6 small pickling onions, peeled

3 carrots, thickly sliced

2-3 bay leaves

2 tbsp brown sugar

8 whole black peppercorns

Ginger ale or water

METHOD

Wash the corned beef. Place in a slow cooker. Add the pickling onions, carrot and bay leaves. Sprinkle the meat with the brown sugar and peppercorns. Add enough ginger ale or water to almost cover the beef. Cover and cook on low for 6 to 7 hours. -Serves 6-8

THREE FOUR FIVE CHICKEN

Three minutes to throw together, four ingredients, five hours cooking. The soup is available from the chilled pasta section of a supermarket or use your favourite soup.

INGREDIENTS

1.3kg free-range chicken

2 cups Mediterranean-style soup

1 tbsp mixed dried herbs

600g pumpkin, peeled, seeded

METHOD

Wipe the chicken with a paper towel. Place breast-side down in the slow cooker. Pour the soup over the top. Sprinkle with the herbs.

Cut the pumpkin into 4 chunky pieces. Place in the slow cooker. Cover and cook on high for 5 hours or until the chicken is cooked.

To serve, place the pumpkin in the centre of 4 serving plates. Top with the chicken. Spoon the soup over the top. Great garnished with fresh herbs and served with a crisp salad. -Serves 4

MULLED PEARS INGREDIENTS

6 medium pears, peeled but with stalks on

2 cups sweet dessert wine

1 vanilla bean, split

1 cinnamon stick

6 whole cloves

5cm piece lemon peel, pith removed

cup each: sugar, lemon juice

METHOD

Nick out the blossom end of the cores from the base of each pear. Cut a sliver from the bases so the pears will stand upright.

Place remaining ingredients in slow cooker and stir until the sugar is dissolved. Place the pears in the wine mixture. Cover and cook on high for 1 1/2 hours or until the pears are tender. Remove the pears and place in deep flan dish.

Pour the wine mixture through a sieve into a saucepan. Boil until reduced to about 1 cup. Drizzle the sauce evenly over the pears. Serve at room temperature. Great with whipped cream.

-Serves 6