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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

1. 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.
2. 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.
3. 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 

1. Grease a 4.5-litre (18-cup) slow cooker bowl.
2. Split croissants in half; spread cut-sides with jam.Sprinkle chocolate over half the croissants; sandwich croissants together. Arrange croissants in cooker.
3. Bring milk, cream, sugar and extract to the boil in
4. a medium saucepan. Whisk eggs in a large bowl; gradually whisk in hot milk mixture. Pour custard over croissants; stand for 10 minutes.
5. Cook, covered, on low, for 2¾ hours, or until firm (do not lift the lid during the cooking process, see tip).
6. Meanwhile, make macerated strawberries.
7. 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!