麻豆约拍

Briony will be making 3 recipes using her slow cooker, here are the ingredients and methods:

BEEF BRISKET (Serves 4-8)

Ingredients

• 1-2kg joint of beef brisket
• 1 red onion
• 150ml beef or vegetable stock
• 1 tsp marmite (optional)
• 2 tbsp balsamic vinegar
• Salt and pepper

Method

1. Rub salt and pepper into the brisket then sear the joint in a frying pan with olive or rapeseed oil until browned on all sides. Slice the onion. Pop the stock, marmite, balsamic vinegar and onion in the bottom of the slow cooked and place the beef on top.
2. Cook on low for 7-8 hours until tender.
3. Serve the beef on a white or brioche bap with some BBQ sauce and pickles.

GIANT COOKIE (Serves 6-8)

Ingredients

• 65g unsalted butter, softened
• 125g biscoff spread
• 150g light soft brown sugar (or caster sugar)
• 1 medium egg
• 150g self raising flour
• ½ tsp salt
• 1 tsp crushed fennel seeds (optional)
• 125g dark chocolate chips

Method

1. Beat the butter, biscoff spread and sugar together until light and fluffy. Add in the egg and beat until combined. Fold in the flour, salt and fennel if using.
2. Mix through the chocolate chips. Line the base of your slow cooker with parchment paper then press in the cookie dough until evenly spread.
3. Cook on low for 4 hours until set in the middle then serve warm with custard.

OVERNIGHT PORRIDGE & BERRY COMPOTE (Serves 2-4)

Porridge:

• 250g oats
• 900ml milk (or 450ml milk and 450ml of water)
• 1.5 tsp mixed spice (optional)

Berry Compote:

• 200g frozen mixed berries (you can use fresh if preferred)
• 50g caster sugar/2 tbsp honey
• Zest and juice 1 orange
• 1 heaped tsp cornflour

Method

1. Divide the slow cooker bowl into 2 halves using tin foil. Place the ingredients for the porridge in one side then stir to combine.
2. Add the ingredients for the compote in the other side and stir to combine.
3. Turn the slow cooker to low and cook for 7 hours. Remove from the bowl and serve the porridge topped with the berry compote