Slow Cookers – Good for your time management!
I am loving my slow cooker. If you don’t have one get one immediately! I use the Crock Pot as quite a lot of the other ones are just plain ugly but the crock pot goes very nicely from the cooking unit to the table.
If anyone doesn’t know what a slow cooker is, it is NOT to be confused with a pressure cooker which is almost opposite in concept. Slow cookers cook things at a very slow temperature over a long period of time so you can put something on in the morning and have a delicious evening meal waiting for you, rather than the delay of then making something when you get in.
Although the recipe below is more of a weekend recipe – put on in the morning , have a great time out and about and return to something hot and cheerful, more or less ready to eat!
This recipe is taken from (Kitchen Classics) Slow Cookers by Jane Price (Murdock Books)
400g Puy lentils or tiny blue green lentils
500ml vegetable stock
Grated zest and juice of 1 lemon
1 small green chilli chopped
80g fresh sourdough breadcrumbs
2 tablespoons of horse radish
4 tablespoons chopped dill
10 g butter, melted
4 x 180g salmon fillets
50g English Spinach, stalks removed, chopped
1 handful of coriander leaves
125g plain yoghurt
Lemon wedges to serve
Out the lentils, stock, lemon zest, lemon juice and chilli in the slow cooker and cook on high for 3 hours
In a food processor, roughly pulse the breadcrumbs and horseradish until well combined. Stire through the dill and melted butter until the mixture is fairly moist.
Remove any bones from the salmon using your fingers or tweezers, then press the breadcrumb mixture over the top of the salmon fillets
In a large non-stick frying pan over a medium head, cook the crumbed side of the salmon for 3 minutes, or until the crumbs are golden. Work in batches if necessary.
Mix the spinach through the lentils in the slow cooker and place the salmon on top. Cook on low for an hour, or intell the fish is cooked through and flakes when tested with a fork. Remove the salmon to serving plates.
Mix the coriander through the lentils and spoon some lentils onto each plate. Serve the salmon topped with the yoghurt and with lemon wedges on the side.
PREPARATION TIME; 25 MINUTES – COOKING TIME 4 ½ HOURS
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