Do you wish there was more time in the day to cook good food? Well, Today’s Special Value could save you loads of time and make meals in minutes rather than hours. The cook’s essentials quick cooker saves up to half the cooking time of an ordinary pan so it makes preparing home-cooked meals a doddle, even when you’re short of time.
Here are a couple of recipes to try in it…
Pot roasted chicken with lemon and garlic
1.3kg (3lb) chicken
550ml (1pt) chicken stock
2 heads garlic
2 bay leaves
Salt and pepper
15ml (1tbsp) honey
30ml (2tbsp) creme fraiche
1. Pre-heat the quick cooker base then add the chicken and brown for a couple of minutes on each side until a rich golden brown.
2. Now sit the chicken on its back in the pan and add the stock, quartered lemons, the unpeeled heads of garlic cut in half across the centre and the bay leaves. Add some seasoning then cover the pan with the stainless steel lid and close the handles.
3. Now bring the quick cooker up to the boil and when the valve lifts reduce the heat so that steam continues to escape in a gentle but steady stream.
4. Cook like this for about 30 minutes until the chicken is cooked through. Check by piercing the thickest part of the thigh with a skewer and ensuring that the juices run clear. Lift the chicken, lemon and garlic onto a serving plate, cover and keep warm.
5. Increase the heat under the pan and stir in the honey and creme fraiche. Allow to bubble for a couple of minutes until the sauce has thickened a little then check the seasoning and pour over the chicken before serving.
Jam roly poly
200g (7oz) self raising flour
100g (3½oz) shredded suet
50g (2oz) caster sugar
100-125ml (3½-4fl oz) water
60ml (4 tbsp) jam
30ml (2tbsp) milk
Custard or cream to serve
1. Sift the flour into a bowl and stir-in the suet and sugar. Add most of the water and gently form into a fairly soft dough, adding more water if necessary. Turn out onto a lightly floured surface and knead gently for about a minute until smooth.
2. Roll-out to a square measuring about 30cm x 30cm (12” x 12”). Spread evenly with the jam then brush the edges with a little milk and roll-up like a Swiss roll.
3. Butter a 60cm (24”) square of foil and place the roly poly in the centre. Fold the foil loosely over the roly poly and carefully seal along the length of the foil. Now twist the ends of the foil and fold underneath to form a sealed parcel.
4. Measure about 5cm (2”) water into the quick cooker then lower the basket in, cover with the stainless steel lid and close the handles. Bring the quick cooker up to the boil and when the valve lifts reduce the heat so that steam continues to escape in a gentle but steady stream.
5. Cook like this for about 1 hour, topping-up the water if necessary, until the pudding has risen and feels spongey. Transfer the roly poly to a warm serving plate and carefully remove the foil then cut into thick slices and serve immediately with custard or cream.