The Cook and Carry – Transportable Slow Cooker
Crock-Pot is THE original slow cooker. Designed in the 1970s as a counter-top electrical appliance it has gone on to become a generic for the category, selling millions of units across the world. It was loved in the 70’s and it is still oh so loved now! They have now launched the Cook and Carry, which is sure to be a big hit with all families.
The Cook and Carry is the perfect appliance for stress free entertaining and ideal for any last minute dinner party plans. For families, it makes for a fuss free dinner as you can prepare and start cooking in the morning, and eat when you come home from a day full activities!
The Cook and Carry hosts a locking lid and removable cord. This makes for the ultimate solution in portability, allowing you to unplug it and take it out on the road either to a caravan or a hired cottage/villa. The specially designed thermal carry-bag allows you to carry your cooked meal to wherever it needs to go without any mess at all. It really is a very clever slow cooker!
The 5.7 litre capacity feeds up to 7 people and weighs just 5.5kgs. The minimal preparation involved means no one is left with the washing up as both the removable pot and lid are dishwasher safe. The sleek brushed stainless steel finish makes it the perfect kitchen accessory. It looks great, it cooks well and it’s easily transported. I think the Cook and Carry is fantastic and I know I will be purchasing some for Christmas presents this year!
The Cook and Carry is available for a very well spent £44.99. It is available at Argos, Comet Tesco and Amazon. For full stockist information visit http://www.crockpot.co.uk.
For a fab recipe, read on:-
BEEF BOURGUIGNON
Serves 6–8
Ingredients
3 tablespoons flour
Sea salt and pepper
3 pounds beef chuck (cut into 1-inch cubes)
3 large carrots, peeled and sliced
1 medium onion, sliced
6 strips of cooked bacon (cut into 1–2 inch pieces)
284 ml beef stock
475 ml of red wine
1 tablespoon tomato paste
2 crushed garlic cloves
3 sprigs fresh thyme
1 bay leaf
450 g fresh mushrooms, sliced
2 large potatoes (cut into 1-inch pieces)
Method
1. Coat beef in flour seasoned with salt and pepper. Sear beef in a skillet on hob (optional).
2. Place meat in Crock-Pot slow cooker and add remaining ingredients.
3. Cover and cook on Low for 8–10 hours or on High for 5–7 hours, or until meat is tender.
4. Eat and enjoy!
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