Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.
- 12 ounces skinless, boneless firm white fish fillets (such as halibut or cod)
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- ¼ medium head of green cabbage (about 10 ounces)
- Freshly ground black pepper
Preheat oven to 325°. Rub fish with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Using a microplane, finely grate grapefruit directly over fish 2–3 times so each fillet is seasoned with a bit of zest; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes (thicker pieces may take longer).
Meanwhile, separate cabbage leaves and tear into 3"–4" pieces. Heat 1 Tbsp. oil in a medium skillet over medium-high. Add cabbage and cook, undisturbed, until about half of the leaves are charred in spots, about 3 minutes. Season with salt and give skillet a toss a few times. Continue to cook, undisturbed, until all leaves have a bit of char on them, about 2 minutes more. Divide cabbage among plates.
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Thinly slice grapefruit into ½"-thick rounds.
Add grapefruit rounds to plates with cabbage; season with salt. Break fish into large pieces and divide among plates. Top with mint. Drizzle with more oil, then season generously with pepper.
10 Slow Cooker Fish Recipes
Meals like soups and stews are extremely common in the slow cooker, as are large cuts of meat. But fish? Not so much. In fact, most people don’t cook fish in the slow cooker, partly because it is so fast to make normally.
Nevertheless, the slow cooker can actually work extremely well for some fish recipes. One reason is simply that the slower cooking process helps to infuse the fish with much more flavor than you would get otherwise. Additionally, you can create some amazing fish dishes in the slow cooker, some of which cannot be replicated with conventional cooking approaches.
So then, this post takes a look at ten different slow cooker fish recipes. Many of these are from this site, which means that I’ve designed and tested them myself. Others come from food blogs, where the authors are gifted at creating high-quality recipes.
Even if you’ve never cooked fish in the slow cooker before, this approach really is worth trying. With the right recipe, you can create amazing results, while the actual effort involved is minimal.
Tom Kerridge recipes
Discover a range of delicious recipes by popular chef and contributing editor Tom Kerridge. Enjoy everything from meat and fish dishes to indulgent desserts.
Beef & Guinness stew with bacon dumplings
Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
New potato, spring onion & Montgomery cheddar quiche
Chef Tom Kerridge shares a larger version of a dainty tartlet he serves on his lunch menu at the Hand & Flowers in Marlow
Fill your plate with leafy veg and make this beautiful brassica into a stunning side or main course, whether you use Savoy, red or white cabbage.
This is a super-tasty one-pot meal with Savoy cabbage as the star. A delectable braised family meal, featuring succulent German garlic sausage
Burnt butter cabbage
Try pointed cabbage for a new way to jazz up your Sunday roast or dinner party side selection. All you need is two ingredients and 12 minutes to spare!
Cabbage with fennel, chilli & garlic
Enjoy this fiery, flavourful side dish with tender roast pork. The cabbage can be roasted or cooked on the hob if you're lacking oven space
Stir-fried red cabbage with mulled wine dressing
Nothing says Christmas more than mulled wine and this recipe uses just that to turn red cabbage into a delicious side dish to accompany your festive fare
Pointed cabbage in white wine with fennel seeds
For a quick version of sauerkraut, try cabbage simmered in white wine, with onion and herbs. The acidity of this side dish pairs beautifully with the unctuousness of roast pork
Michelin star recipes
The Michelin guide is considered by many to be the ultimate restaurant guide and many an hour has been spent debating whether a restaurant does or does not deserve a Michelin star. Many of the chefs featured on our site have won a Michelin star and so we have collected together some of their standout Michelin star recipes.
These recipes from chefs such as Marcus Wareing, Tom Aikens, Paul Ainsworth, Nathan Outlaw and Michael Caines will delight more advanced cooks and provide inspiration for those who want to up the ante in the kitchen!
For a luxurious vegetarian dish try Atul Kochhar's Edamame bean-stuffed Portobello mushroom, a fine dining recipe bursting with colour and flavour. Simon Rogan's stunning Hake fillet with golden beet and radish salad will prove that Michelin star food can also be uncomplicated, while David Everitt-Matthias' Bergamot parfait, orange jelly and liquorice cream is the perfect way to round off a meal.
How to Save Overcooked Meat So Your Dinner Isn’t Ruined
Overcooking chicken, steak or fish can be a little devastating &mdash especially after working so hard and spending so much money to create a beautiful home-cooked meal. Turning meat into a tough, chewy, dried-out mess is pretty easy to do, and you’re certainly not the first. The knowledge that almost everyone has burned meat to a crisp at some point may not bring your meal back from the dead &mdash but these tricks might.
Chicken is very easy to overcook &mdash whether on the grill, on the stovetop or in the oven. On the grill, you can usually remove the burnt edges, and the inside will still be moist. The stovetop and oven are a little trickier, though, since typically the meat is dried-out on the inside too. Change up the meal by shredding the dry chicken and adding mayonnaise, salt, pepper and other spices of your choice for homemade chicken salad sandwiches. If you don’t wish to change the meal completely, slice the chicken into thin strips, and add a mixture of olive oil or butter and herbs. Drizzle that on top, and garnish with salt and pepper. You can also add barbecue sauce or your favorite vinaigrette.
Whether you overcooked your steaks or a roast, dried-out beef isn’t a favorite of anyone. For steak, slice it up, and soak it overnight in your favorite marinade. Use it in wraps, soups, shepherd’s pie or pastas. For roasts, place it in the slow cooker with barbecue sauce, and cook on low for a few hours. Shred the beef, and make some tasty barbecue sandwiches. Another idea is to make beef stroganoff. Stroganoff is simply egg noodles, beef chunks and your favorite veggies. We love this quick chipotle beef stroganoff for nights when you’re in a hurry.
Quick tip: Add a little beef broth to the dry beef, and let simmer on the stove for a few minutes.
Dry pork is the worst of the meats, but just like chicken and beef, there are solutions. Chop it up into small chunks, and make pork fried rice or a pork stir-fry. Shred it, and place in the slow cooker with barbecue sauce for barbecue pulled pork sandwiches. You can also put the pork into a food processor and mix with green onions, cabbage and garlic to use as a filler in pot stickers.
Overcooked meat doesn’t have to be thrown out, and as you can see, there are dozens of recipes that will disguise the dried-out taste.
Tips on preventing overcooked meat
- Cook it longer over low heat. Unless you’re grilling steak, which is best grilled over high heat for a short amount of time, meat is juicier when it cooks for a longer period of time over low heat.
- Wait to trim the fat. It’s tempting to want to cut off all that fat before cooking the meat, but wait until after it’s done cooking. Fat traps in moisture and gives your meat a juicy taste as opposed to a dry one.
- Don’t multitask. One of the main reasons for people overcooking their meat is that they simply forget to set the timer or don’t hear it go off. We get it &mdash we’re busy! When cooking dinner, avoid social media, television and other distractions. Try setting up the kids with an activity or letting them help. That way your main focus can be on dinner.
Before you go, check out our slideshow below:
Image: Brandi Bidot/SheKnows
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Asado - $110pp
Minimum 2 people
Lamb bolognese & pecorino risotto, chipotle aioli
Plato di Picada
Cured meat of the day, puffed gnocco fritto
White fish, sweet potato, pickled purple carrot, coriander
Pork & paprika sausage
Spiced black sausage
Cochinillo a la Cruz
Western Plains pork slow cooked over the fire pit
O’Connor’s premium, pasture fed scotch fillet, VIC
Grilled carrots, beetroot pureè, spiced walnuts, brown butter
Autumn leaf salad, fennel, burnt orange & hazelnut dressing
Dulce de leche crème caramel, salted peanut praline
Argentine shortbread cookie filled with dulce de leche
Tips for Perfect Pork Carnitas in the Slow Cooker
- Always brown the meat! Browning the pork first is essential so don’t skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this.
- Keep it lean. Use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic.
- Easy Prep! To make mornings easier, prep this in the evening, it only takes about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up.
And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
Place the octopus into a cryovak bag, add the butter, rosemary & raspberry vinegar and seal in a cryovak machine, removing the air. Place the octopus into a preheated water bath @ 70 degrees Celsius for 6 hours.
White almond puree
Add all of the ingredients except for the olive oil to an immersion blender and start blending. As its blending add the olive oil slowly, this allow the puree to absorb the oil and not split.
Add the chicken bones to a pot and just cover with water. Bring to a boil and turn down to a simmer for approximately 2 hours. In a pot, sweat the onion and garlic down until translucent and slightly caramelised, add the white wine and herbs and reduce the wine by 1/2. Strain the chicken stock and skim the fat. Add the chicken stock to the onion mix and reduce by approximately ¾ until a glossy rich gravy is obtained.
Place the slices of chorizo onto a roasting pan and place into the oven @ 180 degrees Celsius for approximately 20 minutes. Remove from the oven and place onto a resting rack, reduce the oven heat to 90 degrees and return the chorizo for a further 3-4 hours until its completely dry. Gently blend the chorizo in a blender or spice grinder until small crumbs are obtained.
Slice the grapes in half length ways and place them into a bowl. Add the raspberry vinegar and sit for a few minutes.
Squid is one of those things that I always associate with charcoal grills, holidays and blazing sunshine. I’ve only ever eaten it grilled or deep fried, so I thought I’d give it a go in a different dish to see how it changed the taste. I know that with squid the rules are that you either cook it as fast as you can, or long and slow. Anything in between and you have rubber bands, and nobody wants that.
I found Raymond’s recipe on the BBC website. As ever, a joy to watch. I didn’t have all the things that he used so, yes you guessed it, I winged it. I wanted to bulk it out more, too, so added chick peas in, and left the garlic out as I wanted a more gentle taste.
1/2 cup Commandaria wine (use what you have. That’s what I had.)
1 400g tin of good quality chopped tomatoes
300g squid tubes, cleaned and skinned (thank you Ocado)
100g chorizo (mine was plain, not the picante one) cut into 1 inch pieces
Peel the onion, cut in half, and chop into thick ish slices.
Sauté off in some olive oil until it starts to soften, then add the tomato puree.
Stir and fry that until it is well mixed in with the onion.
Add the wine, turn the heat up so that the wine boils for a minute or so, then turn the heat back down to low.
Add in the tomatoes and the chick peas, then the chorizo.
While that’s simmering, slice the squid tubes open, lightly cross hatch the skin with the back of a dinner knife, then cut into large pieces.
Pop that in to the sauce, pushing down so that it is covered well, put a lid on and then leave it to cook on a very low heat for 1 hour.
After one hour, the squid will be tender, and will have soaked in a lot of the chorizo flavour, and vice versa.
I actually left mine overnight, and then gently reheated it the next day.
The flavour of the squid is very pronounced, a lot stronger than when you flash fry it, and I realised that it was missing that char grill taste that I loved so much, so I did what any normal person would do at 8am on a Sunday, and got the blow torch out.
Adding that charred edge to the pieces took it from a good dish, to an excellent one that I will most definitely make again. I might use white beans next time.