Slow Cooker - The Recipe Collection

bagpuss · 12 March 2005 at 8:35PM

Just wanted to say what a fantastic thread - I have been on here for over an hour just reading everything and the inspiration is just wonderful! Will certainly be getting mine out of the cupboard and slo cooking everything from now on.

Got some recipes hidden away somewhere which I must also dig out and let you all have them - remember one for a Country Chicken Casserole which was yum!

Have also used mine in the past for Delia's Beef in Designer Beer (Winter Collection) or I guess it is on https://www.deliaonline.com as most of her recipes are now FOR FREE!! When I did this in the oven the other week hubby said that it really wasn't as nice as when I used to do it in the slow cooker, and also the anticipation of it cooking in the slow cooker was much nicer too!!

Thanks to everyone and keep the good recipes coming.

Now what do I try first.............

Bagpuss

Noozan · 13 March 2005 at 12:39AM

I've just dug out my slow cooker and put breakfast on to cook.....

Congee: Half a cup of rice, 7 cups of water, stock cube. This is the basic recipe; it's a popular chinese recipe and we used to have it all the time when I was young! There are dedicated congee restaurants in Hong Kong with the most amazing combinations...

Anyway, I digress, to the basic recipe; I have added a knob of ginger (bashed a bit to let juices out) and about 6 reconstituted dried scallops. I always get given bags and bags of them by well meaning relatives! Cook for low for 7 hours or so and the end result is a thick sort of rice porridge. Can be eaten for breakfast, lunch or tea. Good with fried dough sticks.

As a variation, you can add: minced pork, fish, chicken stripped from stock carcass, beaten egg, golden syrup, peanuts. If you're making a savoury congee, the addition of a piece of ginger really enhances the flavour.

Curry_Queen · 13 March 2005 at 4:05PM

On the subject of ham hocks ... just watched Tamsin Day-Lewis cooking a lovely ham hock and bean casserole and as it took 3 hours in a conventional oven I reckon it would be a perfect slow-cooker candidate

She also did a breast of lamb (another cheap cut) in a similar way, so that's two more recipes for me to try out :T

sarah1 · 13 March 2005 at 4:34PM

My butcher always sells lots of lovely big joints of BRISKET and has told me to get a slo cooker and use the leftovers for sandwiches for in the week for work, but i just don't get it...... will the meat be wet (like stew) or dry (like a roast) ??????

Today from the car boot sale i have got a brand new 6.6 litre slo cooker but the instructions are missing the settings are 'auto warm, low or high ' and i need some help.I have paid £4.00 was this a good buy ????
is it safe to leave it on all day when i'm at work i don't want to burn the house down ???
OH and please post some recipes for BRISKET i can't wait to try it :j

moggins · 13 March 2005 at 4:46PM

£4 was a really good buy, I never usually use anything but the low switch, but high comes in handy if you want to thicken a sauce when you've finished cooking.

tiff · 13 March 2005 at 7:03PM

sarah1 wrote:

My butcher always sells lots of lovely big joints of BRISKET and has told me to get a slo cooker and use the leftovers for sandwiches for in the week for work, but i just don't get it...... will the meat be wet (like stew) or dry (like a roast) ??????
Today from the car boot sale i have got a brand new 6.6 litre slo cooker but the instructions are missing the settings are 'auto warm, low or high ' and i need some help.I have paid £4.00 was this a good buy ????
is it safe to leave it on all day when i'm at work i don't want to burn the house down ???
OH and please post some recipes for BRISKET i can't wait to try it :j

Hi, I cooked Brisket this week in the slow cooker. Cant remember exactly how I did it, but there is a thread in this forum asking for advice on cooking brisket. Everyone has different ways. I used a can of beer, mushroom ketchup, worcestershire sauce, carrots, onions and celery. No, the meat isnt wet, you put in enough liquid to come about half way up the joint. The meat is dry like a roasted joint, I took mine out and carved it up, but it was very tender, delicious. I drained the veg from the juices and made a gravy with it. That was the hard way really, you could just take the meat out to slice up, put some flour in a cup with some water to blend it and add that to the slow cooker to thicken up the juice.

£4 sounds like an absolute bargain, what make is your slow cooker, maybe someone else has one the same.

r.mac_2 · 14 March 2005 at 12:04PM

cooked bolognase sauce in teh slow cooker over the weekend. Adhering to some of the tips on this page I used a lot less liquid - but it was still a bit runny, even leaving the lid off it at the end. The proof will be in the tasting though!

frizz_head · 14 March 2005 at 12:08PM

Has anyone done Nigellas Ham in Coke/Cherry coke yet?

Curry_Queen · 14 March 2005 at 12:30PM

frizz_head wrote:

Has anyone done Nigellas Ham in Coke/Cherry coke yet?

No, but you have just given me an excellent idea of how to incorporate that with Tamsin's ham hock and bean casserole I saw on tv yesterday

Tamsin used a large quantity of molasses (sugar and syrup) in her recipe but I wonder if it would work as well using coke instead :T

frizz_head · 14 March 2005 at 12:50PM

Let me know how you get on - I'm dying to try it, but want to hear its ok first. I reserve judgement on the American breakfast though! Haven't tried it - but it just doesn't sound at all appetising!

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Slow Cooker - The Recipe Collection

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