Since I've had my Morphy Richards Slow Cooker (48701 'Sear & Stew') I have been far more happy to cook meat than I ever was before. The fact that it can be used on the stove to sear the meat, then transferred to the slow cooker, and even placed on the table as a serving dish means it's quick and convenient to use. My husband reports it is also one of the easiest things to wash up as well!
For a vegetarian, it means that cooking meat is easy: minimal handling is necessary, a few extra flavours are popped in and the meat-eating members of my family (all the men bizarrely) are over the moon with the results. I tend to buy quality joints from the reduced section in the supermarkets and then freeze them until needed, and I've picked up some real bargains. This gammon joint was less than £2.00!
- Gammon joint
- Half a can of coke (about 150ml)
- Salt and pepper
- Stock cube
- A knob of butter
- Place the inner pot on the hob and melt the butter. Add the leeks and mushrooms and sweat them for a few minutes until the leeks turn almost translucent. Stir in the stock cube.
- Cross the fatty side of the gammon and sprinkle on salt and pepper, this will help it to crisp up.
- Put the gammon into the pot on top of the mixture and sear each side for thirty seconds-a minute, turning once each side is done. This helps keep the 'juices' in the meat as it's cooking.
- Transfer the pot to the slow cooker and pour in the coke. Place the lid on top and leave to cook on medium for five-six hours or high for four hours.
- Once cooked, remove the gammon and set aside to rest for a few minutes while transferring the pot back to the hob. Add a teaspoon of for flour and stir in with a wooden or plastic spatula. This will thicken into a gravy to use with the gammon.
- Serve with the usual roast vegetables!
Linking up to Mediocre Mum's Slow Cooker Sunday