Slow Cooker - The Recipe Collection

Curry_Queen · 19 March 2005 at 9:24PM

Can I pick your brains again please?

I've got a jar of casserole sauce in the cupboard (was a BOGOF a while ago) that I want to use up tomorrow and wondered if it would be ok to use in the slow cooker?

I'm assuming I can just bung in the meat and veggies as usual but how long should I let it cook for with it being a thicker creamy type sauce

Sarahsaver · 19 March 2005 at 9:32PM

The sauce would be fine, if anything it may need watering down a bit, and cooking on low from about 9am til teatime. Just bung everything in and wait;)

kazd · 19 March 2005 at 10:04PM

For all of you who wanted to know about Nigella's ham in coke. I bought two large ham's at Christmas, I did one on Christmas day for Boxing Day by the coke recipe. It was very nice, however, the recipe calls for about a 2.5kg and I had a 6kg, so I used more coke, I also had to increase the boiling time and I felt that some of the flavour had been boiled out of it. However, I would definately do it again but with a smaller joint.

The second one I served up on my hubbies 40th, this time I just boiled it up in water, then roasted it, with mustard, cloves, treacle at the end. This was very nice as well albeit a little saltier than the first. Think it would have benefited from a good soak then boiling in fresh water. But still very nice.

All in all I would definately recommend Nigella's coke version. My only concern is the sugar content in the coke, how good that would be in a slow cooker I am not sure but then I think I have seen another slow cooker recipe with coke in it.

Glad · 19 March 2005 at 10:29PM

Sarahsaver wrote:

I ended up making the best gravy i ever had by blending the fungus into the stock, adding some gravy granules then diluting it cos it was a bit TOO flavoursome! Can you tell i was in an indecisive mood yesterday!
Now, I got the chicken out of the freezer this morning, and I would like to know if anyone has ever done a whole chicken in the slow cooker,
how does it turn out?
how much liquid to add
could you still use the bones for stock?

I cook whole chickens in my slow cooker, with an inch of water, meat drops off the bones at tea-time, and I've used bones to make stock after

Ticklemouse · 19 March 2005 at 11:18PM

I did a large chicken last Sunday - stuffed it with a lemon sliced in two. Added about 1 inch water (this was in MR 6.5L pot). Meat was falling off the bone, lemon flavour was throughout, absolutely lovely. If you don't like lemon, try bulbs of garlic sliced across. I had loads of 'stock' which I used to make gravy and freeze rest for gravy/soup in future. I then boiled the bones to make stock which was still fine.

Edinburghlass_2 · 19 March 2005 at 11:20PM

Whole chicken ready for my slow cooker tomorrow Glad, leaves more room in the oven for roasties :rotfl:

Sarahsaver · 19 March 2005 at 11:48PM

I 4got to ask how long d'ya do the chicken for? If I put it in at 7 would it be ready for lunch at 1?

Ticklemouse · 20 March 2005 at 12:32AM

Depends on the size of cooker and chicken. I had a large chicken in a MR 6.5 L and left it 7 hours - but would have been ready after 6 I'm sure.

HOLsale · 20 March 2005 at 2:01AM

Chris25 wrote:

It's a light ready mixed 'dough' powder. It's American, you can use it for scones, pastry, cakes etc. One of our local shops must have bought a job lot and were selling it outrageously cheap a few months back.

An American relative used to make banana bread with this and also used it to top her savoury pies.

You can use self rising flour as a substitute, it is basically flour with leavening agents in it already

Curry_Queen · 20 March 2005 at 8:04AM

Sarahsaver wrote:

The sauce would be fine, if anything it may need watering down a bit, and cooking on low from about 9am til teatime. Just bung everything in and wait;)

Thanks Sarah, I'll give it a go today and see how it turns out. I think I might reduce the cooking time though as I have the same cooker as Ticklemouse (MR 6.5L) and I find that things are generally ready to serve after around 6 hours on low, as opposed to the 8 hours people usually recommend.

I'm doing pork steaks and have a pack of baby veg - carrots, corn, beans, sugarsnaps - and the sauce is creamy leek & wholegrain mustard ... sounds yummy! It says it's a sausage casserole sauce on the jar but I reckon it would go nice with pork

Following on from my success with the jacket spuds in foil during the week, I've decided today to try a similar thing with baby new potatoes by putting them in a dish (the insert dish from my steamer) with a little water and sitting it on top of the meat and veggies. Will let you all know how it turns out

Oh, you asked about doing a chicken ... yup, they do very well in the slow cooker and come out moist and full of flavour! I love the sound of Ticklemouse's lemon chicken but I did mine with garlic last week ... sliced onion in bottom of pot with several whole cloves of garlic (no need to peel) a glass of white wine (could use water) and just sit the chicken on top. Oh, I also made a rub for the chicken (rather than browning it off first) with paprika, salt and pepper, mixed with olive oil to give a paste, then smear it all over chicken to give it flavour and that roasted look!

I too found it was ready after 6 hours but may take longer in one of the older/smaller slow cookers. The MR seems to cook things much faster I find.

Kazd ... thanks for letting us know about the ham and coke ... definitely gonna try it now

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Slow Cooker - The Recipe Collection

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