Slow-Cooker Recipes for Summer

Slow cooker recipes

The slow-cooker has long been seen as the preserve of those cold winter months, when all you crave is a hearty thick stew or slow-cooked meat. But it’s so much more versatile than that! Don’t slave over a hot stove in the summer heat. Cook clever – prep everything beforehand and ignore it in the slow-cooker all day. Satisfying summer food on tap when you get in from work – result!

 

Asian beef lettuce cups

Asian Beef Lettuce Cups

You’ll need:

  • 500g beef shin in one piece, trimmed of excess fat
  • 4 star anise
  • 2 thumb sized piece of root ginger, peeled and cut into fine matchsticks
  • 4 cloves garlic, peeled and finely sliced
  • 4 chillies, deseeded and finely sliced
  • 100ml light soy sauce
  • 100ml Shaosing rice wine
  • Beef stock
  • 2 Little Gem type lettuces, separated into cup-shaped leaves
  • 4 spring onions, sliced

Put the beef, star anise, garlic, half the ginger, half the chillies and all the soy and Shaosing into the slow-cooker pot. Top up the liquid with beef stock to just cover the beef. Cook slowly all day until the meat is falling apart.

Take the beef out of the liquid and shred it with a couple of forks, or slice it finely. Mix with enough of the cooking liquid so it is very moist but not runny. Put a tablespoonful of beef into each lettuce leaf and top with ginger, chilli and spring onion. Fresh, vibrant and flavour-packed!

 

Pork ragout

Pork Ragout

You’ll need:

  • 500g pork leg, trimmed of fat and cut into bite sized chunks
  • 50g plain flour
  • 2 carrots, peeled and sliced
  • 2 onions, peeled and sliced
  • 4 cloves garlic, peeled and sliced
  • 2 celery sticks, sliced
  • 1 tbsp finely chopped rosemary
  • 200ml passata
  • 200ml red wine
  • Chicken stock
  • 100g wholewheat penne pasta
  • 2 tsp cornflour
  • Sea salt and freshly ground black pepper

Toss the pork in seasoned flour to coat then mix with the vegetables, rosemary, passata and wine. Top up with chicken stock if necessary to just cover. Cook slowly until the meat is tender. An hour or so before you want to eat, add the pasta to the pot with more water if necessary. If the sauce is too thin once the pasta is cooked, mix two teaspoons of cornflour with a little cold water then mix into the slow-cooker bowl and cook for 5 minutes until thickened.

 

Buffalo chicken wings

buffalo wings

You’ll need:

  • 20 chicken wings or however many will fill your slow-cooker bowl to 2/3 full
  • 5 chillies
  • ½ small mango
  • 1 onion
  • 100ml malt vinegar
  • 1 lime
  • 2 cloves garlic, peeled
  • 2 tbsp mustard powder
  • 1 tsp salt
  • 1 tbsp curry paste
  • 100g butter
  • ½ tsp Worcestershire sauce
  • ½ tsp cayenne pepper

Mix together all the ingredients except the chicken and flour in a blender and blitz to a smooth paste. Toss the chicken wings in the flour then smother them with the chilli mixture. Cook for 3-4 hours until the meat is tender.

Pre-heat the oven to 200C/Gas 6. Take the chicken out of the sauce and transfer to a lined baking sheet. Bake for 10 minutes or so until the edges start to crisp up.

Slow-cooked pork fajitas

pork fajitas

You’ll need:

  • 500g pork shoulder, trimmed of excess fat and cut into bite sized pieces
  • 50g plain flour
  • 1 tbsp fennel seeds
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 250ml white wine
  • 1 orange
  • Chicken stock
  • Corn tortillas to serve
  • Tomato salsa to serve
  • Salad to serve
  • Sea salt and freshly ground black pepper

Mix the pork in generously seasoned flour, then mix in the fennel seeds, paprika, oregano, wine, juice and zest of the orange and enough chicken stock to just cover the pork. Cook slowly until the pork is meltingly tender.

Pre-heat the oven to 180C/Gas 4. Scrunch up some greaseproof paper under the tap. Shake off the excess water then use the paper to wrap the tortillas. Warm them in the oven for 5 minutes.

Drain the pork of any remaining liquid and shred. Pile into the warmed tortillas and top with salad and salsa. Wrap, grab plenty of napkins, and tuck in.

 

Mango coconut rice pudding

coconut rice and mango

You’ll need:

  • 300g Thai sticky rice or pudding rice
  • 300ml coconut milk
  • 50g icing sugar
  • 100g tin mango puree
  • 1 ripe mango
  • Vegetable oil spray

Spray the slow-cooker bowl with vegetable oil to stop the rice sticking. Mix the rice, coconut milk, icing sugar and mango puree into the slow-cooker and cook for around 5 hours on a low setting. Add slices of mango to serve.