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5
Vegetables
Slow cooking is ideal for vegetables because all the juices and flavours are retained. However,
they will take longer to cook than the meat. Cut them into 5 - 6 mm slices, sticks or dice and
make sure that they are immersed in the cooking liquid. Vegetables that cook quickly like frozen
peas and sweetcorn must be thawed first then added half an hour before the end of cooking.
Pulses (Beans, Peas and Lentils)
WARNING boil dried beans (e.g. red kidney beans) for at least 10 minutes, drain, then add to the
slow cooker. They’re poisonous if eaten raw or under cooked.
Soak dried peas or beans overnight. Don’t soak lentils. For canned beans or peas, simply drain
and add them 30 minutes before the end of the cooking time.
Fish
Cooking fish in the slow cooker helps to develop the delicate flavours of fish and retain nutrients.
1. Grease the base of the cooking pot with butter or margarine.
2. Clean, trim and wash the fish (rolled fillets and steaks are most suitable). Dry and place in
the cooking pot. Frozen fish should be completely thawed before slow cooking.
3. Season well, sprinkle with lemon juice, then add stock, water or wine
4. Dot some butter over the fish and cook on LOW for 2-3 hours.
Meat
Slow cooking tenderises cheaper cuts, reduces shrinkage and evaporation, and retains flavour
and nutritive value. The size and shape of the joint, its quality, and the proportion of lean, fat
and bone, all affect cooking times. Thaw frozen meat completely before cooking. Recipe times
are given only as a guide. Where a different cut of meat is used cooking times may need to be
adjusted. Avoid meat with a high proportion of fat, or trim the excess fat. Small joints (up to
800g) can be cooked, depending on shape and fit. The meat must not prevent the lid from
closing.
1. Season the meat, then brown on all sides.
2. Transfer to the slow cooker and cook at HIGH for the time shown.
3. Pork joints with rind may be grilled for 10 minutes to crisp the rind.
4. If possible, turn joints once during cooking to ensure even tenderness.
Joint Weight Setting Time
Beef, lamb, pork 500-800g HIGH 5-7 hours
Poultry
Cook poultry up to 750g. The meat must not prevent the lid from closing. Thaw frozen poultry
before cooking. Cook whole poultry unstuffed, on HIGH.
1. Wash and dry the poultry and season inside and out.
2. Brown the skin in its own fat or a little cooking oil, in a pan on a hob.
3. Transfer to the slow cooker and cook on HIGH for the time shown.
Poultry Weight Setting Time
Chicken/poussin 750g HIGH 3½-4 hours
Pheasant small HIGH 3-4 hours
Slow Cooker Cooking Times (approximate times)
Food Size/Weight Time on LOW (hours) Time on HIGH (hours)
Fish whole 1-2 -
Beef 500-800g 7-10 5-7
Lamb 500-800g 6-9 4-6
Poultry 500-800g 8-10 3½-4
Stew 500-800g 9-14 6-8
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