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This Winter Fruit Salad is a delicate and delicious recipe to surprise your guests on Thanksgiving. It is easy to prepare in the morning, making sure to allow enough time for cooking. In I Love My Slow Cooker, Beverly LeBlanc suggests to use firm dried, rather than the plumped ‘ready-to-eat’ varieties. If you only have the softer fruit in your cupboard, she recommends to reduce the cooking time in the second step to 1 hour before you add the smaller fruit.

Preparation Time: 15 minutes, plus 30 minutes steepingwinterfruitsalad
Cooking Time: 2½ hours on High
Serves: 4

Ingredients:
450g/1lb dried fruit, such as apples, apricots,
mangoes or prunes
250ml/9fl oz/1 cup orange juice, plus extra if needed
8 green cardamom pods, lightly crushed
6 Earl Grey tea bags
1 cinnamon stick
thinly pared rind of 1 lemon, pith removed
thinly pared rind of 1 orange, pith removed
55g/2oz/scant ⅓ cup soft light brown sugar, plus extra
if needed
2 tbsp dried cranberries
2 tbsp currants
2 tbsp sultanas
2 tbsp hazelnuts (optional)
lemon juice, to taste (optional)
Greek yogurt, to serve

Method:

  • Put the dried fruit, orange juice, cardamom pods, tea bags, cinnamon stick and lemon and orange rinds in the slow cooker. Do not turn the cooker on.
  • Pour over 750ml/26fl oz/3 cups boiling water, then cover with the lid and leave to steep for 30 minutes.
  • Switch the cooker to HIGH. Remove and discard the tea bags. Add the brown sugar and stir until it dissolves.
  • Re-cover the cooker and cook for 1½ hours. Stir in the cranberries, currants and sultanas, re-cover and cook for a further 1 hour until all the fruit is soft and the flavours are blended.
  • Meanwhile, toast the hazelnuts, if using. Heat a frying pan over a medium heat, add the hazelnuts and dry-fry for 3–4 minutes until lightly browned, shaking the pan occasionally to ensure they do not burn.
  • Leave to cool slightly, then rub off the skins, chop and leave to one side.
  • When the fruit salad is cooked, taste and add lemon juice, if you like, or a little more orange juice or brown sugar, depending on how tart the fruit is.
  • Sprinkle with the toasted hazelnuts, if using, and serve hot with dollops of yogurt.
  • If not serving immediately, leave the salad to cool completely, then cover and chill until required.
  • Leftovers can be kept refrigerated in an airtight container for up to 1 week.

#Thanksgiving

ILoveMySlowCookerCover150x1501
Beverly LeBlanc
I Love My Slow Cooker
£12.99
Available from Nourish Books

 

 

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Pork Stew Slow Cooker Recipe

This slow cooker recipe is the ultimate in simple and satisfying home cooking, with tender pork rich in comforting flavours

 

This pork stew recipe is perfect for your slow cooker. You could even prepare it before work, and come home to a warming winter meal.

“Don’t be alarmed by the quantity of dried herbs in this recipe – it isn’t a typing error! After the stew simmers in the slow cooker for eight hours, the herbs mellow and the flavour of mint shines through. I find this dish particularly welcome in the middle of winter, when dried herbs really come into their own” says Beverly LeBlanc, author of I Love My Slow Cooker.

 

Italian Pork Stew with Summer Herbs (Slow Cooker Recipe)

 

Serves: 4

Preparation Time: 25 minutes, plus making the stock (optional)
Cooking time: 8 hours on LOW

 
750g/1lb 10oz boneless pork shoulder, trimmed of fat and cut into large chunks,/span>
400g/14oz tinned chickpeas, drained and rinsed
400g/14oz tinned plum tomatoes
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
4 garlic cloves, finely chopped
250ml/9fl oz/1 cup passata
125ml/4fl oz/½ cup Vegetable Stock or ready-made stock, plus extra if needed
2–3 tbsp dried mint
1 tbsp dried thyme
1 tbsp dried oregano
pinch of caster sugar

salt and freshly ground black pepper

finely shredded mint or chopped parsley leaves, to serve
soft polenta to serve
 

1. Put the pork, chickpeas and plum tomatoes in the slow cooker.

2. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the onion, carrot and celery and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the onion is softened.

3. Add the passata, stock, dried herbs and sugar, then season with salt and pepper and bring to the boil. Boil, stirring, for 3 minutes until the liquid has reduced by about one-third, then pour the mixture into the cooker. Stir well and add extra stock, if necessary, to just cover the chickpeas.

4. Cover the cooker with the lid and cook on LOW for 8 hours until the pork is tender. Add a little more salt and pepper, if you like. Sprinkle with mint and serve with soft polenta.

 

I Love My Slow Cooker gives you more than 100 slow cooker recipes for hearty soups and starters, tender meat, delicious poultry and fish dishes, inspiring vegetarian dishes and divine desserts. Each recipe is devised to take the stress out of cooking for yourself or your family.

 

100 slow cooker recipes

“Everything you need to make the most of your slow cooker”

I Love My Slow Cooker: More Than 100 of the Best Ever Recipes by Beverly LeBlanc

176 pages • Illustrated • £12.99

AUS $27.99

Buy the book now!