10
2. Turn on low and cook for 4—6 hours
until the chicken is tender.
3. Serve with fragrant rice, sprinkling
peanuts over the finished dish.
Tomato, Paprika and Pork Casserole
Ingredients
1 onion, finely chopped
1 red pepper, deseeded and sliced
500g lean pork, cut into chunks
1 tbsp. paprika
1 tin of chopped tomatoes
50g sundried tomatoes
100ml chicken or vegetable stock (warm)
100ml crème fraiche
Method
1. Place all of the ingredients except the
crème fraiche into the slow cooker.
Turn the slow cooker to low and cook
for 6 hours.
2. Before serving, add the crème fraiche
and stir through.
Steamed Chocolate Pudding
6oz/150g butter or baking margarine
8oz/200g self raising flour
2 large eggs
130ml milk
6oz/150g sugar
1 tsp vanilla extract
2oz/50g cocoa
40g chocolate chips
Method
1. Beat the butter and sugar together
until pale and fluffy.
2. Add the eggs and vanilla and beat
until combined.
3. Sieve in the flour and cocoa into the
mixture and mix until they are well
combined. Stir in the chocolate
chips.
4. Grease a 1 litre glass basin. Pour the
mixture into the basin and cover
with baking parchment. Tie the
parchment around the bowl with
string.
5. Place the pudding basin into the
slow cooker. Pour warm water into
the slow cooker until it comes ¾ way
up the side of the basin. Cook on
high for 2- 3 hours.
6. Remove from the slow cooker,
remove the parchment and serve.
Chocolate Fudge
Ingredients
500g Dark Chocolate (no more than
60% cocoa), broken into pieces
20g butter
Cooking spray
