Tag Archives: slow cooker

Slow Cooker Pulled Bacon with Homemade Barbecue Sauce

It used to be the case that meats that took a long time to cook were cheaper than the quicker cuts and while generally that still remains true, I found a little secret in some supermarkets which inverts that rule. “Cooking bacon” is what the supermarkets call those pieces of bacon which they can’t make into rashers and they put it all into one pack and it’s RIDICULOUSLY cheap, £1.15 for 1kg of bacon.

You do have to sort through all of the different packs as some of them can be incredibly fatty however if you do get a good pack then the bacon can be used in replacement for rashers, lardons or even slow cooked to make the most amazing pulled bacon!

My tips for looking for a good pack of cooking bacon is to choose a pack that contains hardly any fat/pieces of rind and depending on what you want to use it for, find a pack that contains what you want; packs usually either contain small rashers or large steaks. For my pulled bacon recipe, it’s best to go for the steaks. Of course choosing a pack with no fat/rind can be tricky so spend a few minutes preparing the bacon by trimming off any large pieces of fat/rind.

The pulled bacon is incredibly versatile and when it’s pulled in this way, it makes it go a lot further but for now, I am sharing my recipe for a homemade barbecue sauce which I mix with the pulled bacon and serve on poured over chips, similar in style to the Canadian dish poutine, which is chips topped with chewy cheese curds and covered in gravy.


For the slow cooker bacon:

200ml apple juice

1 tsp coriander seeds

½ tsp cumin seeds

1 clove of garlic, crushed

½ tsp paprika

A pinch of dried chilli flakes

¼ tsp ground black pepper

1kg cooking bacon

For the barbecue sauce:

40g tomato puree

60g tomato ketchup

40g soft dark brown sugar

2 tbsp malt vinegar

1 tbsp dark soy sauce

½ tsp paprika

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

1 tsp hot sauce such as Tabasco or sriracha

Chips and grated cheese, to serve


Pour the apple juice and all the spices and seasonings into a 1.5L slow cooker. Mix to combine and place onto low while you prepare the bacon.

Trim off any large pieces of fat on the bacon and discard. Cut the bacon into manageable sized pieces that will fit into your slow cooker and then submerge into the slow cooker. Use a spoon to stir the contents so that the bacon chunks are coated in the spices.

Put the lid on and turn the slow cooker onto high and leave the bacon to slow cook for around 4 to 5 hours until the bacon is soft and falls apart easily, giving the contents a stir every hour or so. Once cooked, turn off the slow cooker and leave the bacon to sit in its cooking juices for 15 minutes. Gently lift out as much of the bacon as you can and use two forks to pull apart the bacon.

For the barbecue sauce, heat together all of the ingredients with 100ml of water and 100ml of the cooking liquid in a saucepan, stirring it constantly until it boils. Reduce the heat to medium and leave it to simmer for around 15 minutes until it has reduced slightly, stirring every so often to prevent sticking. Taste and adjust the seasoning as required.

Mix together the pulled bacon with the barbecue sauce in the pan and spoon over the cooked chips in a bowl and finish with a sprinkle of grated cheese.

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Slow Cooker Chocolate and Orange Waffle Cake

This week (10th October to 16th October) is National Chocolate Week and to celebrate, I chose to make a chocolate cake flavoured with orange in my new slow cooker which has a waffle topping which adds a different texture, colour and flavour.

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Slow cookers are a fantastic way to cook cheaper cuts of meat which require longer and lower cooking than other, more expensive, cuts of meat such as sirloin steak or chicken breast. The slow and long cooking process breaks down the meat by softening the connective tissue resulting in tender meat.

But you may be surprised to learn that you can even make cakes and other puddings in your slow cooker. The main tips that I have read about baking cakes in a slow cooker is to remember to grease and line the ceramic pot with a disc of baking parchment and to place a tea towel or cloth under the lid to prevent any condensation making the surface soggy. But the hardest bit of the cooking process is the waiting!

If you are looking for more slow cooker baking recipes, I suggest checking out Lucy’s (aka @bakingqueen74) blog where she has created lots of different bakes to go in your slow cooker; you can find the slow cooker baking section here.


58g margarine

95g granulated sugar

1 large egg

95g self raising flour

10g cocoa powder

40g Choc Shot Orange Spice (if you don’t have this, 40g of melted chocolate with the zest of ½ orange)

1 toasting waffle, cut into pieces


Grease the pot of your 1.5L slow cooker well and line the base with a disc of baking parchment, allowing it to come up the sides slightly.

In a bowl, cream together the margarine and sugar until the sugar has dissolved slightly. Add in the egg and beat until the egg has incorporated; don’t worry if it curdles. Add in the self raising flour and the cocoa powder and fold until it resembles a cake batter. Add in the Choc Shot (or melted chocolate) until the cake batter is a deep chocolate colour and pourable.

Pour all of the cake batter into the slow cooker pot and use the back of a spoon to level out the surface. Place the waffle pieces on the cake and push them in slightly.

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Turn the slow cooker onto the low setting for 1 hour and 15 minutes, remembering the place a blue cloth or a tea towel under the lid. Then turn the slow cooker up to high for the last 35 – 45 minutes. The cake is done when an inserted skewer comes out clean.

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Leave the cake to cool in the slow cooker for 30 minutes before lifting out the pot, running a knife around the edge and turning out the cake. To serve, take a slice of the cake and accompany with some whipped cream or ice cream.