We were sent a Morphy Richards 48718 slow cooker and I was (easily) impressed to find that that its basically a plug and play gadget. Which is lucky as I’m also averse to reading instructions. I did (obviously!) give it a good wash before using it though.
with its 6.5 litre capacity it states it will cater for up to 10 people. We are only a family of 3 so couldn’t test this out but its definitiely one of the bigger slow cookers I’ve seen. It comes with 3 settings (Low, Medium, High) which is standard for most slow cookers and I tested it out with spicy lamb recipe (shown below).
Things I liked about the slow cooker:
- It has a removable crock pot which is easy to clean
- It has a stainless steel finish which is aesthetically pleasing to the high and also easy to wipe down
- Very easy to use and it does look like it will cater for bigger families
- Dishwasher safe (the inner pot!) – Hurrah!!
- Comes with recipes (I only found this out afterwards but I’ve not saved them)
What I wasn’t sure about:
- There wasn’t anything negative I could say about this particular model. The only thing I was slightly surprised at is that I expected the low setting to be of lower heat than it was. I slow cooked some lamb in 5 hours and was actually expecting it to take a lot longer. Which means the medium and high setting are more powerful than I thought. To be honest I think this was more teething problems getting used to the appliance and understanding how low was “Low”.
SO onto the recipe. I attempted to make slow cooked spicy lamb. Its something I already make from time to time in the oven.
The Recipe is as follows:
Lamb Shanks or whatever cut you fancy
A tablespoon of olive oil
A tablespoon of Worcester sauce
2 cloves of garlic
1/2 tablespoon of ginger
2 tablespoons tandoori powder
1 1/2 teaspoon of red chilli powder (or more/less if you like it hotter/less spicier)
1 cumin seeds (crushed with a rolling pin if you can be bothered)
1 onion chopped up
1 teaspoon salt
1 green pepper chopped up (optional)
- Mix all the ingredients together to form a paste and mix the lamb into it.
- Add to the slow cooker with a quarter-half a glass of water (no stock needed)
- Slow cook on Low setting for 5 hours.
That’s it! Its the easiest recipe ever and can be done just as easily with chicken as well.
I think I’ve been sold on the world of slow cooking, although I need to scour the web for some more recipes. There are bigger and better models out there, particularly if you’d like one with partitioned sections but for a smaller family, if you don’t mind just the one cooking compartment then this is a worthy little model.
We were sent the Morphy Richards slow cooker for review. All opinions and recipes are mine.