Accompaniments
Slow Cooker meals are very versatile in general, and so lend themselves to a variety of different accompanying side dishes, some of which are mentioned at the end of each recipe.
However as an added incentive, I have included this short-list of different dishes that can be included with these slow cooker recipes.
I will make no apologies for the fact that these recipes are cooked out-with the slow cooker, as I believe most of us only possess one such cooker and are quite happy to utilise other dishes as and when required.
However some of these accompaniments can indeed be cooked in the slow cooker, if you have the ability or the desire to do so.
Vegetables in Cheese Sauce
Ingredients:
Selection of mixed vegetables (baby carrots, cauliflower, baby sweetcorn); enough to fill a suitable oven-proof container or ashet.
1 oz (25g) flour
1 oz unsalted butter
1 pint (0.47 ltr) full cream milk
2 oz strong cheddar (grated)
2 oz smoked cheese (grated)
1 tsp grainy mustard
Salt & pepper to season
Preparation:
Boil vegetables in a pot of water (some salt added) for 15 minutes.
Drain and add to the oven dish.
To make the sauce, melt the butter in a saucepan and add the flour, stirring into a paste with a wooden spoon. Add to a gentle heat and cook for a few minutes. This is called making the roux.
Remove from the heat and gradually add the milk, stirring as you go to avoid lumps forming. Add to a gentle heat and stir constantly as the mixture comes to the boil; add the grated cheese and mustard as well as some salt and pepper to season, all the while stirring gently.
Once the cheese sauce is formed, simply pour over your mixed vegetables. Sprinkle some cheese over the top and put the whole dish into a hot oven (200c) and cook for a further 15 minutes or so.
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Boiled Potatoes in Butter & Oatmeal
Ingredients:
1 ½ lb small potatoes (or medium potatoes chopped into 4 pieces or more)
3 oz butter
3 table spoons pinhead oatmeal (fine)
Salt to season
Preparation:
Simply boil the potatoes for about 20 minutes, or until just beginning to break up.
Melt the butter and add to the pot, stirring carefully through the potatoes with a wooden spoon.
Scatter the oatmeal throughout the potatoes, mixing thoroughly.
Add salt to season and more butter or oatmeal to suit.
Place the whole mix onto a serving plate.
This must be my favourite accompaniment to most of the crockpot recipes – fantastic if done with new baby potatoes!
For delicious plain boiled potatoes with butter and a sprinkling of parsley to garnish; just follow the above but without the pinhead oatmeal.
For a creamy mashed potato, simply boil a little longer, drain and mash with butter and a little cream; making sure to crush out the lumps and produce a smooth consistency.
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Easy Boiled Rice
This might upset some people! However the fact is that these days rice can be micro-waved in just 2 minutes if bought from the store in these 2 minute rice bags.
So if you are running a busy house and just don’t have the time or the inclination to boil rice – go for it with the 2 minute variety!
If you have a bigger batch to make however, just alter the ingredients to suit and follow the traditional option as below.
Ingredients:
4 oz rice
½ pint (0.25 ltr) water
Salt & pepper to season
Preparation:
Rinse the rice under a cold tap to remove excess starch. Repeat two or three times.
Add to a saucepan with water and seasoning, cover with lid.
Simmer for approximately 15 minutes during which time every bit of water will have been absorbed and the rice well cooked.
Place in a rice serving dish with perforated bottom (double skin) and a tight lid for a good fluffy rice.
Add some lemon or lime zest for that extra ‘zing’.
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Couscous
This is a delightful addition that goes with just about any main dish.
Ingredients:
8 oz (226g) couscous
1 pint (0.47 ltr) chicken stock
Salt & pepper to season
Preparation:
Add water to pan and bring to the boil, adding seasoning.
Add the couscous to the water and allow to stand for about 5 minutes.
Add the couscous to a serving dish.
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