We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Slow Cooker - The Recipe Collection
Options
Comments
-
yumm
its been added to my menu planner too!!0 -
Mmm - that does sound nice!The ability of skinny old ladies to carry huge loads is phenomenal. An ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother.0
-
Yes, interesting
I like the way rosemary goes with ham.
Anyway... we have a long running thread on slow cooker recipes and tips, and so I shall add your post onto the end of it. That way your idea will show up in the index when I next catch up. Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
0 -
I bought a slow cooker yesterday!! My first one!!! Thought I just had to get one after reading so many good things about it on this site!! I'm so excited!! Got a bolognese on today!! So hopefully I will have a lovely dinner when I get in tonight!!! Will let you know how I get on!!! Oh, and it was a bargain too! Reduced to £12.99!!!Official DFW Nerd no. 082! :cool:Debt @ 01/01/2014 £16,956 Debt now: £0.00 :j
Aims:[STRIKE] clear debt, get married, buy a house[/STRIKE]
ALL DONE!!
0 -
This is a recipe from Tamasin Day-Lewis's Weekend Food book, and although she cooks it in a conventional oven, it is a prime candidate for cooking in the slow cooker, hence my inclusion of it in this collection rather than the normal recipe thread(unless Squeaky wants to add it to both
)
~~~~~~~
3 pork hocks (I used 2 plus 6 sausages)
500g packet haricot or cannellini beans - soaked overnight
ham or chicken stock (or water)
half a jar of Meridian blackstrap molasses (she doesn't specify which size jar as they come in 350g and 740g, and I have the larger of the two, so I used my judgement and plumped for around a third of a jar instead)
170g unrefined molasses sugar
4tsp English mustard powder
4 large onions, each studded with 3-4 cloves (I used 3 as it's all I had!)
3 star anise
12 white peppercorns- Preheat oven to 130C/250F/gas 1/2 (or not if using slow cooker)
- Drain beans that have been soaking overnight and place in pan with stock or water to cover, bring to boil and simmer 30 mins.
- Put a ladle or two of stock from the beans into a bowl with the sugar, molasses and mustard powder and mix till everything dissolves.
- Pour off any excess stock until the beans are just covered (if using slow cooker now is the time to transfer the beans over to it) and add the treacly mix along with the onions, peppercorns and star anise.
- Bury the hocks in the pot, cover with lid and bring up to boiling point (set on high on slow cooker) then place in bottom of oven for four hours, (switch slow cooker to low).
- Remove the lid and return to oven for another hour or so, adding sausages at this stage if using them.
~~~~~~~
I was amazed at the quantity this made and would easily feed 6-8 people when served with mash and a green vegetable. I also have a large enough surplus of beans and cooking liquor left over to make something else with it too ... maybe a soup, sausage casserole, or even add pieces of left-over pork from a Sunday dinner to it! :T
I also worked out the costings for this meal, and it came to well below £1 a head (although I'm sure some of you could do it even cheaper! ) and that's not accounting for the left-over beans/liquor that will be used for another meal :j
2 x pork hocks - £2.50
(6 x sausages - £1.70) optional
beans - £0.60
onions - £0.30 (? a guess!)
molasses - £0.40
sugar - £0.25
stock/spices - negligible (HM stock and spices from storecupboard)
Total = £5.75 to feed 6-8 people
Edit: ... black treacle can be used as a substitute for the molasses if you have difficulty finding any.
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
0 -
Curry_Queen wrote:half a jar of Meridian blackstrap molasses (she doesn't specify which size jar as they come in 350g and 740g, and I have the larger of the two, so I used my judgement and plumped for around a third of a jar instead)
Hiya CQ.. what are these????0 -
GIRLPOWER wrote:Hiya CQ.. what are these????
LOL! I've just replied on the other thread to you but I'll repeat it here for the benefit of anyone else reading this thread and wanting to know too
The blackstrap molasses is basically like a black treacle, and I don't see why you couldn't use that as a substitute if you already have some in your cupboard to be honest. Does anyone know if there's a significant difference between black treacle and molasses?
The Meridian part is just the brand name she wrote in her recipe, which by coincidence I had a jar of already in my cupboard from yonks ago, but again I can't see what difference it makes what brand is used.
It all sounds an odd combination, but the flavour of the finished dish is like a cross between a barbecue and an oriental flavour and is really delicious :drool: "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
0 -
This is a yummy authentic tasting meat and lentil curry/cassserole (mild) that I do in the oven but I'm looking forward to trying it in slow cooker. I don't bother browning everything - just chuck it in raw as it is. The oily lentils don't need presoaking when I make this in the oven, they go almost to mush.
In casserole I use 1 pint of water and leave lid off for the last 45 minutes to evaporate it off - I'm guessing half a pint would be plenty in the slow cooker.
Serves 2 with pitta plus leftovers for one person for lunch with a fried egg the next day or, if you serve with rice it would serve 3 I think - so go ahead and multiply it up for bigger households.
4 chops (or whatever!)
1 bayleaf
2 cloves
4 peppercorns (or maybe a little ground?)
1/4 teaspn turmeric powder
1/4 teaspn chilli powder
1 inch cinnamon stick (or 2 pinches ground)
1 good teaspn garlic pulp
1 heap teaspn coriander powder
1/2 heap teaspn cumin powder
1 cardamon pod
1 good handful of chopped fresh coriander (you could probably leave this out but I find it really adds to authentic flavour - I'm still using up the stuff I bought and chopped/froze last summer when it was 3 big bunches for £1!!!!)
1 level teaspn salt (you may wish to add more after cooking)
about 1/3 to 1/2 can chopped tomatoes or substitute with 4 fresh ones roughly cut (don't bother skinning them)
1/2 english measuring cup (not teacup!!) of yellow "oily" lentils (try something else if you've not got them in right now (I think this is about a tablespoon - maybe someone can say if it isn't)
1 chopped onion (or preferrably 1 small chopped onion plus 1 or 2 heaped dessertspoons of pre-fried onions from asian shop as this also have a flour coating which helps to thicken it up)
1/2 pint water (or you will know best how much you need!!)
lovely - I made this yesterday and couldn't wait to share it with you0 -
My families favourite at the moment is paella in the slow cooker.
2 tbsp olive oil
1 onion finely chopped
2 garlic cloves, crushed
8ox chicen thigh meat, cut into small pieces
1 1/2pts chicken stock
a good pinch of saffron powder
8ox long grain rice
4 tomatoes skinned and chopped
1 red bell pepper finely chopped
salt and freshly ground black pepper
cooked prawns (depending on how many you wish to put in)
4 oz frozen peas
Heat the oil in a fryin gpan and cooke the onion and garlic for about 5 mins, stirring occasionally, without browning.
Add teh chicken and cook for 2-3 minutes, stirring occasionally.
Add the stock and saffron, bring to the boil, then stir in the rice, tomatoes and pepper. Season with salt and pepper. Return just to the boil and transfer to the slow cooker.
Cover and cook on low for 3-4 hours.
About 30 minutes before serving, stir in the prawns and peas.
Hope you like0 -
I buy a few pounds of stewng steak or pork, slow cook it for 24 hours ofrlonger. The meat and gravy are delicious, serve and freeze the rest for another meal.Read God's Word the Bible Daily and your love for God will Grow ... jw.org0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 351.2K Banking & Borrowing
- 253.2K Reduce Debt & Boost Income
- 453.7K Spending & Discounts
- 244.2K Work, Benefits & Business
- 599.3K Mortgages, Homes & Bills
- 177K Life & Family
- 257.6K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.2K Discuss & Feedback
- 37.6K Read-Only Boards