Morphy ‘Innovators’ Review – The Ultimate Slow Cooker Cook Book, Reviewed by the English Kitchen
At Morphy HQ, we live and breathe slow cooking; after all, we have to as the country’s favourite slow cooker manufacturer. Recently we brought you news of a brand new cook book that we’ve had commissioned – The Ultimate Slow Cooker Cook Book. It is packed with over 100 tasty slow cooker recipes, perfect as the cold winter sets in! Last month, we sent our ‘House Proud Innovators’ a copy of the cook book to review – check out Marie Rayner’s (The English Kitchen) thoughts in the blog post below:
I was surprised and quite pleased the other day to get a package in the post and find inside this lovely little cookery book. Chris (my Morphy Richard’s friend) had sent me this as I had so enjoyed the slow cooker that I was sent last month. He thought I would enjoy using it along with my new Flavour Savour Slow Cooker.
He was right!! I could not wait to get stuck in! Today was my chance. I just happened to have a chicken and we were going to be in church all morning. We are always starving when we get home, so I like to use my slow cooker on Sundays. It’s my slow cooking day of choice!
At Morphy Richards, they’re passionate about their products, and quite rightly so. I have always been more than happy with everything I have ever gotten of theirs, and I can assure you that I have had Morphy Richards products in my home since I first moved over here some 11 years ago now. This cookery book, The Ultimate Slow Cooker Cook Book (published by Ebury Press and written by Cara Hobday) is the perfect companion to their slow cookers and features over 100 delicious fuss-free recipes from family favourites, to dishes for a dinner party.
It’s filled with tips and advice for using your slow cooker as well as several tasty chapters, including:
- Soups (Moroccan Chickpea Soup, Midweek Chunky Vegetable Soup etc.)
- Chicken, Duck and Fish (Jerk Chicken Casserole, Sweet and Sour Chicken, Salmon and Tararind Curry, Duck with Orange, Cranberry and Thyme, etc.)
- Pork and Lamb (Sausage, Red Onion and Bean Casserole, Lancashire Hot Pot, etc.)
- Beef and Game (Beef Provencal with Olives and Anchovies, Beef and Cashews with Coconut and Chilli, Venison Braised with Blueberry and Juniper, etc.)
- Vegetarian and Vegetable Dishes (White Bean and Tomato Cassoulet, Pine Nut Fennel and Parmesan Risotto, etc.)
- Desserts (Sticky Toffee Pudding, Baked Cherry Cheesecake, etc.)
- Preserves (Orange Marmalade, Spiced Tomato Chutney, etc.)
Today I cooked the Butter Basted Chicken with Lemon and Thyme. It went together very easily with little or no effort. That is important to me on Sunday mornings as I have about a bazillion other things to do.
When we got home we could smell it as soon as we opened the door. It smelled heavenly. Poor Mitzi, who loves chicken so much must have been tortured by the lovely smell while we were out!
In no time at all I had a delicious dinner on the table for Todd and myself and I can tell you it was truly lovely. The chicken was moist and had a wonderful flavour. The sauce was delicious and perfectly flavoured as well, with just a hint of lemon and butter and herbs. I would and will make this again. It has truly become a favourite recipe!
Please do check out the Morphy Richards Innovater Site where you can buy this lovely book for yourselves. They will also be bringing you extracts from this book throughout the winter months to tempt your palates! If you like what you read and you want a copy for yourself; the book can be purchased from the Morphy Richards website for a mere £5.99, and I for one think it is very good value for money!
Many thanks to Chris and to Morphy Richards for sending me this lovely cookbook. Next on my to make list for sure is the Cherry Cheesecake!
*Butter Based Whole Chicken with Lemon and Thyme*
Succulently moist and full of flavour. We really enjoyed this.
50g of butter (4 TBS)
the juice and zest of one unwaxed lemon
2 TBS thyme leaves
1 X 1.4kg chicken (free range, organic, about 3 pounds in weight)
150ml of chicken stock (about 2/3 cup)
3 TBS cornflour (cornstarch)
2 TBS chopped fresh parsley (optional)
salt and freshly groune black pepper
various cooked vegetables to serve (they suggest sugar snap peas, baby carrots, mangetout. I used
stuffing, roasted potatoes and baby carrots)
Mash together the butter, lemon juice and zest. (this works best if your butter is somewhat softened) Add salt and pepper to taste. Using your fingers, loosen the skin from the breast of the chicken, carefully so as not to tear. Push the butter mixture in between the skin and the breast of the chicken. Replace the skin and then massage the breast all over to spread it out.
Place the chicken into the slow cooker and pour the stock into the bottom. Cover and cook for 5 hours on the high setting, or 10 hours on low.
Remove the chicken from the cooker. Set aside and keep warm while you make the sauce.
To make the sauce, spoon off all of the excess fat from the cooking liquid. Whisk the remaining juices in a pan over medium heat, along with the cornstarch which you have mixed together with a bit of water. Whisk constantly until the mixture comes to a simmer and thickens. Simmer for 3 to 4 minutes before serving.
Carve the chicken and place servings on heated plates along with some vegetables and spooning some of the sauce over top. Delicious!