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Slow Cooking Cookbook, Plus Your Chance to Win!
The Australian Women’s Weekly, more Slow Cooking Recipes, RRP $39.95, available where all good books are sold and online at www.awwcookbooks.com.au Photography: Ian Wallace & Louise Pickford.
** This Competition has now finished, thank you to all who participated! **
The two lucky winners for this competition were: Jenny Swift and Vanessa Harbour
This month we were very happy to receive The Australian Women’s Weekly more Slow Cooking cookbook to make a couple of their recipes in our Slow Cooker. We decided to try:
- Jerk-Spiced Chicken Drumsticks
- Croissant Custard Pudding with Strawberries
This was my first time trying Jerk-Spiced Chicken and I have to say, I'm converted. This recipe is not only easy to make, but the spices are really what make this recipe so great. The best part about this dish is that once you make a large batch, it will last several nights, and you can serve it over a bed of mashed potatoes, rice, or even polenta.
Now, when the Kambrook team spotted the Croissant Custard Pudding with Strawberries, we knew this was a must. How could anyone really pass this recipe.
So, I'm sure you're wanting the Recipes, and here they are:
Jerk-spiced chicken drumsticks
prep + cook time 4 hours 30 minutes serves 4
- 2 tablespoons olive oil
- 8 chicken drumsticks (1.2kg)
- 4 green onions (scallions), chopped coarsely
- 5cm (2-inch) piece fresh ginger (25g), grated
- 1½ teaspoons ground allspice
- ½ teaspoon ground cinnamon
- 2 fresh long green chillies, chopped coarsely
- 1 teaspoon cracked black pepper
- 2 cloves garlic, crushed
- 3 teaspoons finely chopped fresh thyme
- 2 tablespoons light brown sugar
- 1 tablespoon cider vinegar
- 2 tablespoons orange juice
DIRECTIONS
- Heat half the oil in a large frying pan; cook chicken, turning, until browned all over. Place chicken in a 4.5-litre (18-cup) slow cooker.
- Meanwhile, process onion, ginger, spices, chilli, pepper, garlic, thyme and remaining oil until finely chopped. Add sugar, vinegar and juice; process until smooth. Pour paste over chicken. Cook, covered, on low, for 4 hours. Season to taste.
- Serve chicken with sauce; sprinkle with extra thyme, if you like.
nutritional count per serving 30.1g total fat, 7.6g saturated fat, 1831kJ (438 cal), 8.2g carbohydrate, 33.9g protein, 0.9g fibre
SERVING SUGGESTION: Serve with steamed green beans, rice and lime wedges.\
TIP To freeze complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Croissant Custard Pudding with Strawberries
prep + cook time 3 hours 15 minutes (+ standing) serves 8
- 4 croissants (200g)
- ½ cup (160g) strawberry jam
- 80g (2½ ounces) white eating chocolate, chopped finely
- 2½ cups (625ml) milk
- 600ml (1 pint) pouring cream
- ½ cup (110g) caster (superfine) sugar
- 1 teaspoon vanilla extract
- 6 eggs
macerated strawberries
- 1 tablespoon orange-flavoured liqueur
- 1 tablespoon icing (confectioners’) sugar
DIRECTIONS
- Grease a 4.5-litre (18-cup) slow cooker bowl.
- Split croissants in half; spread cut-sides with jam.Sprinkle chocolate over half the croissants; sandwich croissants together. Arrange croissants in cooker.
- Bring milk, cream, sugar and extract to the boil in
- a medium saucepan. Whisk eggs in a large bowl; gradually whisk in hot milk mixture. Pour custard over croissants; stand for 10 minutes.
- Cook, covered, on low, for 2¾ hours, or until firm (do not lift the lid during the cooking process, see tip).
- Meanwhile, make macerated strawberries.
- Remove the bowl from the cooker. Stand pudding for 5 minutes before serving. Serve pudding with macerated strawberries and drizzled with a little extra cream.
macerated strawberries Combine ingredients in a medium bowl; stand for 30 minutes.
nutritional count per serving 44.7g total fat, 28.8g saturated fat, 2658kJ (636 cal), 51.4g carbohydrate, 7.9g protein, 1.7g fibre
SERVING SUGGESTION: Serve with ice-cream.
TIP It’s important not to lift the lid while the pudding is cooking, as the condensation will run down the side of the cooker and cause damp patches on the pudding.
not suitable to freeze
NOW FOR THE WINNING PART
The lovely people at The Australian Women’s Weekly are giving two (2) lucky readers the chance to win one of their more Slow Cooking cookbooks. All you have to do is answer this simple question in the comments section of this blog post: What would you cook in the slow cooker?
Two (2) lucky winners will be selected and each will win their very own copy of The Australian Women’s Weekly, more Slow Cooking, RRP $39.95, available where all good books are sold and online at www.awwcookbooks.com.au Photography: Ian Wallace & Louise Pickford.
Remember, we will be showcasing, trialling and giving away a new cookbook each month, so keep checking back for future giveaways.
Please note:
- Only one entry per person
- Open to Australian residents only
- Two (2)winners will be selected by Kambrook
- The winners will be contacted by email and Kambrook reserves the right to announce the winners on our online site https://aperfectpantry.com.au
- This competition will run from 9am 20th May 2013 to 12pm 26th May 2013
Click here for full Terms & Conditions.
IF YOUR ENTRY EXCEEDS 25 WORDS YOU WILL BE DISQUALIFIED FROM WINNING!
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20 May 2013
Pea and Ham soup served with fresh, crunchy rolls. Perfect for those very cold, wet days!
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20 May 2013
I'd make Lamb Shank Pie, so slow cook Lamb Shanks first in a red wine & tomato sauce, then use as filling for pie – yum!
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20 May 2013
Lasagna! I've heard it can be cooked in a slow-cooker and am very intrigued... Sounds yummy, convenient and possibly a recipe for disaster!
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20 May 2013
Steamed choc pudding
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20 May 2013
Lamb shanks braised in a tomato based sauce.
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20 May 2013
Beef Strogonoff with fried rice good for winter and not much washing up
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20 May 2013
A yummy irish stew, great for the chilly weather!
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20 May 2013
Since it can't be my mother-in-law........I'd cook pork spare ribs in a smokey BBQ sauce. Tender, juicy and falling off the bones
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20 May 2013
Jerk-Spiced Chicken Drumsticks won my taste buds over
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20 May 2013
A rich and tasty Slow-cooked beef ragu served with pappardelle to warm the bones and keep the chills at bay.
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21 May 2013
i am excited received a slow cooker for mothers day 1 problem have no idea what to cook they foreget to get me a recipe book this would be fantastic prize just in time for winter and it will be a cold one
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21 May 2013
Lamb shanks in red wine sauce....yum
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21 May 2013
I love honey, tomato, chili lambshanks served with pearl barley. It is my favourite winter meal.
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21 May 2013
Pasture Fed Wallaby Shanks, falling off the bone, with Persian flavours of preserved lemon and fresh herbs. Serve with crusty bread for a winters night in!
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21 May 2013
My mum's slow cooked beef stew full of delicious vegetables and fluffy dumplings, this is one to savour on a cold winter night.
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21 May 2013
I love to make chicken and sweet corn soup, so after a hard day at work, dinner ready when the kids are hungry
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21 May 2013
Something hot and spicy based on Lamb Shanks, juicy and falling off the bone, but with attitude.
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21 May 2013
Mint & Pea Lamb Casserole served with garlic mashed potato & steamed winter vegetables.
(& a good glass of wine) -
21 May 2013
Anything and everything! Slow cooked meat right through to tasty desserts. If it can be done in the slow cooker i'll give it a try.
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Tried using a slow cooker once, what a disaster, thats why I need one of these cookbooks.