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Casseroles This is a method of "wet" cooking where foods are cooked slowly in a covered vessel the oven. Once again, a substantial amount of liquid is added, usually sufficient to just cover the food.  Pies Many pies are an excellent form of slow cooking, be they made with a pastry crust or with an alternative topping such as potato.  Pot Roasting Traditionally used for large cuts of meat or joints which are browned on all sides in butter or oil, then placed on a deep bed of seasoned root vegetables with a very little liquid, and cooked very slowly in a covered dish in the oven. This method enables cheaper cuts of meat to be "roasted" rather than stewed or casseroled.  Stews This is a method of "wet" cooking where foods are cooked very slowly in a covered vessel on the top of the stove with enough liquid added to completely cover the food. Many types of food can be stewed from meat to vegetables to fruit, although the timing will obviously differ depending on the item used.  Tagines This is another method of "wet" cooking where foods are cooked very slowly in a specialist covered vessel on the top of the stove. It has become a very popular type of dish in recent years which originally hails from Morocco. Many types of food can be used from meat to vegetables . There are tagine recipes below however to find them all in one place visit the Morocco Speciality dish Tagines page.  Preparing ingredients for slow cooking Liquids - Most slow cooked dishes require liquid in various measures. This can be water, milk, stock, wine, beer or cider. Do experiment to create new and unique flavours and remember alcohol such as wine adds to the tenderising process.  Bakes In general, keep all of the the ingredients in quite small pieces or thinly slice items such as potatoes. Smaller fish can be left whole and larger fish can be cut into cutlets or fillets.  Boiling/ Poaching - Usually used for larger cuts of meats such as bacon and meat joints and whole chickens which are cooked on the stove top. When cooking with the addition of vegetables which are going to be served with the dish (rather than just as flavourings), leave them in large pieces too so they don't disintegrate during the long cooking process.  Braising - Older vegetables should be cut up into bite-sized pieces however baby vegetables such as carrots and turnips can be left whole as can items such as steak.  Casseroles - Older vegetables should be cut up into bite-sized pieces however baby vegetables such as carrots and turnips can be left whole as can items such as chicken breasts.  Pies Keep the ingredients in small uniform sized pieces to ensure even cooking.  Pot Roasting -  Vegetables should be cut into small pieces but the meat left in one large piece.  Stews -  All ingredients are usually cut into bite-sized pieces before being cooked.  To brown or not to brown.... Where braising or pot roasting is concerned, the browning of the ingredients before the liquid is added is an intrinsic part of the process, adding the desired flavour to the finished dish and should always be done.  In stews and casseroles, whilst the main reason for browning is to "seal" the juices in meat, as well as adding extra flavour, this is not always necessary and is entirely dependent on whether you have the extra time it takes to do so. However, if you do decide to brown ingredients before adding the liquid, make sure you don't overcrowd the pan as this just results in the meat being stewed rather than sealed which defeats the object. Timing for slow cooking
 Slow Cooking RecipesBelow are just a few of the many slow-cooked recipes on this site to help you on your way however do experiment with ingredients, especially those which are in season.  Happy Slow-cooking!  Jump to recipes:  Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews  Key:-  Veg = Vegetarian    HT = Hot     CD = Cold     SP = Soup     HD = Starter     MC = Main Course ACC = Accompaniment     DP = Dessert/Pudding    CBF = Cakes/Baked Fayre  Seafood Baked Gloucester Cod   HT MC English 45mins Moroccan Baked Fish   HT MC Moroccan 50mins Savoury Baked Fish   HT MC British 50mins Salmon and Potato Slice   HT MC 55mins Garlic Baked Cod   HT MC 60mins Snapper Crillo   HT MC Venezuelan 60mins Baked Mackerel in White Wine   HT MC Bulgarian 65mins Tuna Lasagna   HT MC 80mins Aubergines Caskets HT MC 90mins  Beef & Veal Beef and Cabbage Bake   HT MC British 75mins Meat Lasagne   HT MC 80mins Stuffed Marrow   HT MC 90mins Bobotie HT MC South African 110mins Shipwreck  HT MC Canadian 130mins One Pot Dinner in a Pumpkin   HT MC British 170mins  Lamb Lamb and Courgette Bake   HT MC M.Eastern 45mins Moussaka  HT MC Greek 135mins Mrouziya   HT MC Moroccan 200mins  Poultry & Game Turkey, Almond and Cheese Bake  HT MC British 45mins Chicken Stuffed Marrow  HT MC English 50mins Turkey and Ham Crumble  HT MC 55mins  Pork & Bacon Luncheon Meat and Broccoli Bake  HT MC English 55mins Scalloped Ham with Yam  HT MC West Indian 85mins Potato and Double Gloucester Bake  HT MC English 90mins  Vegetables & Vegetarian Creamy Spinach Pasta Bake  Veg HT MC 45mins Stuffed Cabbage  Veg HT MC 100mins Lentil Lasagne   Veg HT MC 110mins Lentil and Parsnip Bake   Veg HT MC 120mins  Jump to recipes:  Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews  Kouneli Stifado (rabbit)  HT MC Greek 85mins plus marinating Bacon with Broad Beans   HT MC 90mins Cinnamon Milk Pork   H T MC Colombian 100mins Boiled Bacon with Cabbage  HT MC British 120mins Poached Chicken   HT MC 120mins Boiled Leg of Lamb   HT MC Irish 140mins Boiled Beef and Carrots   HT MC English 170mins Bavarian Sauerbraten   HT MC German 200mins plus marinating  Seafood Braised Squid  HT MC Portuguese 110mins Braised Swordfish  HT MC Tahitian 85mins  Beef & Veal Braised Beef with Mushrooms   HT MC 120mins Braised Beef   HT MC 170mins Braised Veal with Herbs    HT MC 140mins  Lamb Sardinian Leg of Lamb  HT MC Italian 105mins Venetian Lamb  HT MC Italian 120mins Turkish Braised Lamb   HT MC Turkish 125mins Braised Lamb with Rhubarb   HT MC 130mins Oregano Braised Lamb   HT MC 130mins Braised Lamb Shanks   HT MC 160mins  Offal Braised Sweetbreads  HT MC English 65mins Braised Lambs Hearts   HT MC 120mins  Poultry & Game Braised Rabbit in Rioja   HT MC Spanish 65mins Molasses Braised Rabbit  HT MC 80mins Honan Braised Duck   HT Chinese MC 100mins Braised Chicken with Spices   HT MC 120mins Braised Turkey Breast in Mushroom Sauce   HT MC 120mins Braised Guinea Fowl   HT MC 125mins  Vegetables Tangy Celeriac Braise   HT ACC 45mins Braised Fennel     HT ACC 60mins Braised Chestnuts with Port   HT ACC 70mins  Jump to recipes:  Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews  Slow Food - Casseroles  (click to go to the main Casseroles Page)  Seafood Salt Cod Pie   HT MC Portuguese 60mins plus soaking Smoked Cod Pie   HT MC Irish 70mins Brill and Vermouth Parcel  HT MC 75mins plus marinating Stargazy Pie   HT MC British 105mins  Beef & Veal East End Pie and Liquor   HT MC English 70mins Traditional Cornish Pasties   HT CD MC PIC English 80mins Steak and Ale Pie   HT MC English 170mins Steak and Kidney Pie    HT MC British 190mins Tourti�re du Saguenay   HT MC Canadian 200mins Steak and Kidney Pudding   HT MC British 265mins  Lamb Shepherd's Pie   HT MC English 60mins Antipodean Lamb Pie  HT MC Australian 75mins Gloucestershire Squab Pie  HT MC English 90mins Cotswolds Squab Pie  HT MC British 105mins  Pork & Bacon Sausage and Apple Pie  HT CD MC English 60mins Huntingdon Fidget Pie   HT MC English 80mins Pork and Beef Tourti�re  HT MC Canadian 80mins Pork and Potato Tourti�re   HT MC Canadian 80mins  Poultry & Game Leftovers Turkey Pie  HT MC British 65mins Game Pie   HT MC English 120mins plus cooling Boer Chicken Pie  HT MC South African 150mins  Vegetables and Vegetarian Cheese and Spinach Pie  Veg HT MC 90mins Creamy Potato Pie  Veg HT MC 90mins Kulebyaka  HT MC Russian 120mins  Jump to recipes:  Bakes | Boiling/Poaching | Braising | Casseroles | Pies | Pot Roasts | Stews  Pot Roasted Pork with Grapes  HT MC 120mins Pot Roasted Chicken   HT MC 130mins Pot Roasted Lamb with Sweet Potatoes  HT MC 140mins Pot Roasted Beef   HT MC 165mins  Slow Food - Stews -  (click to go to the main Stews Page include tagines, Curries etc)  |
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