Creamy Prawn and Coriander Chowder
Slow cooking with a Crock-Pot keeps all the flavours and goodness in, so why not take a look at these delicious recipes and try them out.
If you're energy efficient, the Crock-Pot also uses less electricity than conventional cooking so is a really good way of making tasty dishes.
Creamy Prawn and Coriander Chowder (serves 4)
Preparation Time: 30 minutes.
Slow Cooker Setting: Low.
Cooking Time: 4-5 hours.
250ml / 9fl oz water
1 chicken stock cube
2 large potatoes, peeled and cut into cubes
2 large onions, roughly chopped
2 cloves garlic, chopped
200g / 7 oz fine green beans, chopped into 1cm pieces
1 x 198g tin sweetcorn
3 heaped tbsp flour
5 tbsp cold water
300ml / pint milk
200g / 7oz frozen, defrosted, chopped prawns
4 tbsp chopped coriander
Salt and freshly ground black pepper
Chopped, fresh parsley, to garnish
- Place the stoneware on the hob.
- Add 250ml / 9fl oz water, stock cube, potatoes, onions, garlic, beans & sweetcorm.
- Mix together the flour and 5 tbsp water to a thin paste and stir in the stoneware. Season well with salt and pepper.
- Place on the heating bse and cook on Low for 4 hours. Or high for 2-3 hours. After this time remove the lid, turn up to High and add the milk, prawns and coriander and cook for a further 1 hour.
- Serve with plenty of chopped parsley sprinkled on top.
Bitter Chocolate & Coffee Bread Pudding (serves 4-6)
Preparation Time: 15 minutes.
Slow Cooker Setting: Low.
Cooking Time: 2 hours.
70g / 2oz soft unsalted butter
6 slices of thick sliced bread
350ml / 12fl oz milk
2 heaped tsp instant coffee granules
100g / 3oz finely chopped bitter chocolate
4 medium eggs
55g / 2oz castor sugar
1 tsp ground cinnamon
150g / 5oz sultanas
115g / 4oz chopped pecan nuts
Cocoa powder, icing sugar and clotted cream, to serve
- Lightly oil the stoneware and preheat the heating base to Low. Spread the butter over the bread, then cut into 2cm squares.
- Boil the milk and coffee together in a pan. Turn off the heat, add the chocolate and stir to melt.
- Whisk together the eggs, sugar and cinnamon in a heatproof bowl, then add the hot milk mixture, whisking all the time. Add the bread cubes, sultanas and pecans, pushing them down to soak. Leave for 10 minutes.
- Pour into the stoneware and sit into the heating base. Cover with the lid and cook on Low for 2 hours, or 1 hour on High.
- Once cooked, remove the stoneware from the heating base, lift off the lid, and leave to cool slightly.
- Dust well with chocolate powder and icing sugar and serve with clotted cream.
Succulent Sweet Chicken with Smoked Paprika (serves 4)
Preparation Time: 15 minutes.
Cooking Time: 2-3 hours.
Slow Cooker Setting: High
2 tbsp vegetable oil
1 tsp chilli powder
1 tsp ground cumin
1 onion, finely chopped
3 cloves of garlic, finely chopped
2 small Ramiro peppers, finely sliced
1 beef tomatoes, roughly chopped
1 tbsp Dijon mustard
2 tsp smoked paprika
3 tbsp malt vinegar
3 tbsp tomato ketchup
A couple pinches of castor sugar
3 tbsp water
1 tbsp Worcester sauce
8 chicken thighs, no skin or bones
2 tbsp arrowroot
Salt and freshly ground black pepper
Cooked broccoli and backed potatoes, to serve