Review: Breville Flavour Maker Slow Cooker19

Posted on May 17, 2011 by ChristieCookware Tests, Dinner Time, Gluten Free

I am really excited to share this kitchen appliance with you as it is not often that new versions of appliances really push the boundaries.

Sometimes new features are added, like a light or a cordless version. Sometimes they re-jig the design to make it look better without actually adding anything to the user experience (other than make you want to display it on your kitchen counter because it is so shiny/pretty/pink!).

You’ll agree when I say that slow cookers are not easy to sex-up. However, this new one from Breville is pretty darn exciting, in my humble opinion.

What’s so good about it? I hear you ask. OK, here’s the thing… you can remove the insert and brown things on the stove top! Ta-da!

If you haven’t used a slow cooker before then you’ll probably be rolling your eyes saying ‘so what?’, but if you use them regularly, you’ll know that this feature is pure genius.

Slow cooker-lovers (like me) know how annoying it is to have to brown things in a pan and then transfer them to the slow cooker. It means there is another pan to wash up (uggh!) and all the precious yummy, sticky browned bits are still stuck to the pan that’s going in the wash (double uggh!).

The clever design has silicone handles to make it easy to lift in and out (and non slip too!) although they can still get quite hot so you’ll need a tea towel or some mits for the transfer.

As you can see it browns chops nicely. These are being used in a yummy Moroccan-inspired casserole.

Keep scrolling to see the full progression and get the recipe at the bottom.

Nothing to do with the slow cooker, I just thought this was a pretty shot with all the fresh colours.

Ditto the textures in this shot.

You could transfer the chops to a plate – but then you’d have to wash it up! Better to just push them to the side and keep going.

OK, it’s ready to start bubbling away on low heat for most of the day.

Voila! All soft and juicy and super-duper flavoursome because none of the precious stock has evaporated away.

Plated up. Not the best shot as the light had long faded.

Thank you so much to Roberta for sending this to me for testing! It is perfect timing as the weather has become terribly chilly in the last few weeks.

Slow cookers are so versatile and I am really looking forward to trying to bake a dessert or maybe make a roast in it. Will post my results here, of course. If you are looking for more slow cooker recipes check out my homemade baked beans, sweet beef curry or chicken soup recipes.

Do you have a slow cooker? What do you like to make in it? Please share your links in the comments!

Happy cooking! Christie x

Disclosure: Fig & Cherry received the Breville Flavour Maker Slow Cooker with compliments of Breville and Write Away Communications.

Moroccan-inspired lamb casserole slow cooker recipe

serves 4-6

4 lamb chops
1 tablespoon olive oil
1 small carrot
1/2 red capsicum (pepper)
1 stick celery
1 brown onion
2 cloves garlic
2 cups pumpkin (peeled and chopped into big chunks)
400g can chickpeas
1/2 cup mixed dried fruit (sultanas, raisins, lemon peel, orange peel)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon chilli powder
1 litre lamb stock (or beef or veggie stock)

1. Place the slow cooker insert onto the stove top over medium heat. Add the olive oil and brown the lamb chops on both sides.

2. While they are browning, chop the carrot, capsicum, celery and onion into 1cm dice. It doesn’t matter if they are roughly chopped. Finely slice the garlic.

3. Move the lamb chops to one side of the pot (or remove them to a plate, but then you’ll have to wash it up!) and add all the chopped vegetables, except the pumpkin. Cook until they start to soften, about 5 minutes, or so.

4. Add the pumpkin, chickpeas, dried fruit, spices and mix everything together with a wooden spoon. Add the lamb stock and top up with water if you need to so that the liquid almost covers the vegetables and meat.

5. Cook on low for 6-8 hours. You can even leave it in there for 10 hours (as in, all day while you are at work). Serve with cous cous or rice.


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