Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 14

Slow cooking these ingredients together ensures that their flavours intensify and marry in the most wonderful way.

Preparation time: 10 minutes

Cooking time: 1½ hours

Serves 2

225g (8oz) baby new potatoes, cut in half lengthways

1 tbsp capers in brine, drained (or use salted capers but rinse and drain very well before use)

1 tbsp extra virgin olive oil

Juice of 1 lemon

200g (7oz) smoked peppered mackerel fillets, skin removed

Sea salt and freshly ground black pepper (optional)

100g (3½oz) mixed salad leaves

Cook the potatoes a saucepan of boiling water for 5 minutes, then drain thoroughly and tip into the slow cooker dish.

Add the capers, olive oil and 2 teaspoons of the lemon juice and mix everything together.

Break the mackerel into large pieces and place on top of the potatoes. Cover with the lid and cook on high for 1½ hours or until the potatoes are tender. Remove the lid and add the remaining lemon juice. Check the seasoning and add salt and pepper, if necessary.

Place the salad leaves on two serving plates and spoon the mackerel and potatoes over the top, drizzle the warm juices over to make a dressing and eat straight away.

COOKING CONVENTIONALLY?

Place in a baking dish, cover with foil and cook in an oven preheated to 160°C (325°F), Gas mark 3 for 1½ hours or until the potatoes are tender.