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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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21 May 2013
I have a great love of secondary cuts of meat - their taste, price and versatility.
My 'go to' slow cooker dish is vindaloo braised beef... served over creamy mash and with some yummy steamed kale -
21 May 2013
Grandma always said, "good things come to people who wait."
For something a bit different that will lift the winter blues,slow cooked beer-braised pheasants with leeks potatoes, prunes and bacon. Definitely worth the wait. -
21 May 2013
Grandma always said, "good things come to people who wait."
Slow cooked beer-braised pheasants with leeks potatoes, prunes and bacon. Definitely worth the wait.
*sorry, my 1st entry was over 25 words* -
21 May 2013
Whatever the dinner venue,
You want this on the menu.
My slowcooked Blueberry Souffle explodes a warm sensation,
Immediately stopping all conversation. -
21 May 2013
Massaman curry with tender beef and melt-in-your-mouth potatoes, a fabulous aroma to come home to, knowing you can relax because dinner’s done!
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21 May 2013
Slow cooked pork ribs in spicy plum sauce.
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22 May 2013
Lamb shanks with Risoni!! Yum
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22 May 2013
Curried sausages!
the flavor would intensify as they cook for the duration of time! -
22 May 2013
I would cook something from scratch rather than the supermarket packet slow cooker packets
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22 May 2013
Chicken Cacciatore. A budget winter dish the whole family enjoys. Served with mash, rice or crusty bread to soak up that delicious sauce. Mmmm
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22 May 2013
Beef stroganoff - yummy!
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22 May 2013
Rosemary and Garlic lamb shanks cooked until the meat falls off the bones with mash and green beans, yum.
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22 May 2013
Lamb chops, normally dry and chewy the slow cooker makes them juicy and tender perfect with my mint gravy!
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23 May 2013
With aromas and flavours marinating,
Lovin' Winter Lamb and slow cooking.
Oregano, Lemon, Garlic & vegetables,
Always winter hearty & unforgettable!! -
23 May 2013
Irish Stew
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23 May 2013
Pizza Chicken stew. The combination of flavours and textures would be amazing and it combines my two favourite foods - pizza and chicken!
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23 May 2013
Id cook a 'page-a-day'. My slow-cooker meals always end up tasting the same so had given up! This is perfect!
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23 May 2013
Lamb shanks with veggies from the veggie patch I started not long ago
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24 May 2013
I like to bring a smile to everyone's CHOPS so I'm going to braise and slow cook them!
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Apricot Chicken. I was given a slow cooker one month ago and it is the only thing I know how to make so far.