QUICK AND EASY RECIPES

You can trace the origins of the slow-cooker on paper all the way to 1936, but the truth is the inspiration for it came many years before that. Inventor Irving Naxon filed for a patent on a device that was inspired by his grandmother’s cooking in Lithuania. After her local bakery hours were over, she’d slow-cook cholent (the first slow-cooked stew) by the residual heat of the hot oven overnight. By creating a cooking vessel that is housed inside a casing, Naxon was able to perfect the slow-cooker for home chefs.

The slow-cooker became the busy parent’s best friend. The ability to “set it and forget it” meant less time scrambling (figuratively and literally) over the stove for dinner and more time with the family. Over the decades, the “Crock-Pot” became a must-have appliance for families. But for years, many thought that the slow-cooker was only good for stews and soups. And while they are incredibly useful for those hearty dishes, the slow cooker was meant for so much more.

Asian-style braised beef short ribs with Chinese broccoli

Ingredients

• 2 tablespoons sunflower oil

• 1.2kg beef short ribs (see notes)

• 1 onion, chopped

• 1 carrot, sliced

• 1 cup (250ml) light soy sauce

• 1 firmly packed cup (250g) brown sugar

• 4 star anise

• 5 garlic cloves

• 1/2 cup (125ml) rice wine vinegar

• 2 cups (500ml) Massel beef stock

• 1/2 teaspoon sesame oil

• 3 spring onions, sliced

• Steamed rice, Chinese broccoli and sliced red chilli, to serve

Method

• Step 1

  Preheat the oven to 160°C.

• Step 2

  Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.

• Step 3

  Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.

• Step 4

  Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.

Pork cutlets with apple & parsnip

Ingredients

• 4 (about 250g each) pork loin cutlets, excess fat trimmed

• Olive oil spray

• 2 Pink Lady apples, quartered, cored

• 1 leek, pale section only, halved lengthways, cut into 4cm pieces

• 3 Red Delight potatoes (see note), cut into 6 wedges

• 1 tablespoon plain flour

• 375ml (1 1/2 cups) Massel chicken style liquid stock

• 250ml (1 cup) white wine

• 1 1/2 tablespoons wholegrain mustard

• 2 garlic cloves, crushed

• 1 bunch baby (Dutch) carrots, trimmed, peeled

• 3 small parsnips, peeled, quartered lengthways

• Steamed green round beans, to serve

Method

• Step 1

  Season pork with salt and pepper. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate. Spray the pan with oil. Cook the apple for 2-3 minutes each side or until browned. Transfer to the plate with the pork. Cook the leek for 1-2 minutes or until light golden.

• Step 2

  Place 2 pork cutlets in a 5L (20-cup) capacity slow cooker. Top with half the apple, half the leek and half the potato. Place the remaining pork cutlets on top. Top with remaining apple, leek and potato.

• Step 3

  Place the flour in a jug. Add enough stock to make a smooth paste. Add remaining stock, wine, mustard and garlic. Pour over pork. Cover and cook on high for 3 hours.

• Step 4

  Add the carrot and parsnip. Cover and cook on low for a further 1 hour or until the vegetables are tender. Divide the pork, apple and vegetables among serving plates. Serve with beans.

Lamb shank navarin

Ingredients

• 2 tablespoons plain flour

• 6 (about 2kg) lamb shanks, French trimmed

• 2 tablespoons olive oil

• 1 brown onion, halved, thinly sliced

• 2 garlic cloves, finely chopped

• 80ml (1/3 cup) white wine

• 500ml (2 cups) Massel chicken style liquid stock

• 500ml (2 cups) passata (tomato pasta sauce)

• 3 small sprigs fresh rosemary

• 2 bay leaves

• 6 baby Coliban (Chat) potatoes, halved (see note)

• 1 turnip, peeled, cut into wedges

• 1 bunch baby (Dutch) carrots, trimmed, peeled

• 150g (1 cup) frozen peas

• 1/3 cup chopped fresh continental parsley

Method

• Step 1

  Place the flour on a plate. Season with salt and pepper. Toss the lamb shanks in the flour mixture to coat. Shake off excess. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 7 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb and oil, reheating the pan between batches.

• Step 2

  Add the onion and garlic to the dish. Cook, stirring, for 3 minutes or until soft. Add the wine and cook for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Stir in the stock, passata, rosemary and bay leaves. Return the lamb to the dish.

• Step 3

  Cover and reduce heat to low. Cook, turning lamb halfway through cooking, for 1 hour 45 minutes. Use a metal spoon to skim fat from surface. Add potato and turnip. Cook for 35 minutes or until lamb is tender. Use a slotted spoon to transfer lamb, potato and turnip to a large plate. Add carrots to the dish. Increase heat to medium. Cook, uncovered, stirring occasionally, for 20 minutes or until carrots are tender and sauce has reduced.

• Step 4

  Add the peas to the carrot mixture. Return the lamb, potato and turnip to the dish. Cook, turning the lamb in the sauce occasionally, for 5 minutes or until heated through. Stir in the parsley. Season with salt and pepper.