Winter Recipes

  PULLED PORK BURGERS

  INGREDIENTS

  INSTRUCTIONS

1. Mix all the ingredients for the spice mix together in a bowl and coat the outside of the pork shoulder.
   
   
2. Place the coated pork shoulder into your Russell Hobbs Searing Slow Cooker, cover with apple juice and cook on high for 6-8 hours or until the pork is tender and falling apart.
   
   
3. Once cooked, remove the pork shoulder from the slow cooker and shred using two forks. Reserve one cup of the remaining cooking liquid and discard the rest.
   
   
4. In a small bowl or jug, mix together all the ingredients for the BBQ sauce, place the pork back into the slow cooker with the BBQ sauce and the reserved pork juices.
   
   
5. Cook on high for a further 30-60 minutes, mixing regularly until the sauce has reduced.
   
   
6. Serve in toasted brioche buns with a fresh slaw and enjoy!

STICKY CHINESE PORK BELLY

INGREDIENTS

1kg pork belly
4 garlic cloves, roughly chopped
1 inch ginger, roughly chopped
2 red onions, diced
100g brown sugar
150g soy sauce
1 tsp chinese five spice
1 tsp white pepper
500ml hot chicken stock

TO SERVE

Sliced red chilli and coriander

INSTRUCTIONS

1. Slice the pork belly into one inch pieces, remove the inner searing pot from your Russell Hobbs Searing Slow Cooker and place on the stove top over a high heat with a drizzle of oil.
   
   

2. Sear the pork belly in two or three batches until brown and set aside.
   
   

3. Sauté the garlic, onion and ginger in the searing pot until soft and fragrant.
   
   

4. Place the searing pot back into the slow cooker, add in the pork belly, along with any juices and the remaining ingredients. Mix to incorporate.
   
   

5. Cook on high for 4-5 hours or until the pork belly is tender and melts in your mouth.
   
   

6. Before serving, place the slow cooker searing pot back onto the stove top over a medium heat and cook until the sauce is reduced and super sticky. This should take approx. 15 - 20 minutes.
   
   

7. Sprinkle with chilli and coriander and serve with sticky rice.

  STICKY SLOW COOKER CINNAMON BUNS

  INGREDIENTS

  INSTRUCTIONS

1. Start by preparing the dough. In the bowl of your stand mixer, lightly whisk together the milk, sugar and yeast. Allow to sit for 5-10 minutes until the yeast starts to bloom.
   
   

2. Add in the flour, salt and baking powder then using the dough hook attachment of your stand mixer, knead until the dough starts to come together. Next add in the softened butter and knead for a further 10 - 15 minutes or until the dough is looking glossy and no longer sticks to your fingers when you prod it.
   
   

3. Shape the dough into a ball by tucking the bottom in on itself, cover with glad wrap, place somewhere warm to proof for 30 - 45 minutes.
   
   

4. While the dough is proofing, mix together the ingredients for the cinnamon filling and set aside.
   
   

5. To make the caramel, place the Russell Hobbs Searing Slower Cooker pot onto the stove top over a medium heat. Add the caster sugar and cook until the sugar melts and turns amber in colour. You can use a spatula or wooden spoon to gently push the sugar around to help it melt evenly.
   
   

6. Once the sugar is a deep amber colour, remove from the heat and gently pour in the cream while mixing, be very careful as the cold cream will cause the hot sugar to steam up. Once the cream is fully incorporated, allow it to cool completely. If you have any lumps or crystallised sugar, you can always place it back over a low heat while mixing gently until they melt.
   
   

7. Once your dough has proofed, tip it onto a floured work surface and roll out into a 25 x 35cm rectangle. It should be 1-2cm thick.
   
   

8. Evenly spread the cinnamon filling onto the dough, using a spoon or offset spatula.
   
   

9. Roll up the dough length ways, slice off the ends and cut the log into 10 evenly sized buns. I find a small serrated knife the easiest to use.
   
   

10. Place the buns into the slow cooker on top of the caramel leaving space in between each. Place on the lid and allow to rest for 30 minutes, then cook on high for 90 minutes.
    
    

11. Once cooked, carefully but quickly flip the buns out onto a board or plate, top with the roasted pecans. Then enjoy it while warm.