Slow Cooker - The Recipe Collection

aussielle i think i'm gonna try thre pork one too tonight as i have some pork steaks sitting in the freezer that needs using. do you cut the pork up or leave it in large steaks?

Here's another for you.

Casserole

paprika ..a few desert spoons

worcester sauce

salt

black pepper

red wine and water (to make the liquid)

mixed peppers/onions/leeks/mushrooms/carrots....basically any veg you want but I don't use cauli/brocolli as it gives it a funny taste.

Meat of your choice, chopped into chunks

small tub single cream*

cornflour and water mixed to thicken*

Just chop and wash everything and throw it in, about 1/2 an hour or so before the end add *the cream and thicken with the cornflour

MimiJane - just read your post - so basically I should put it in NOW (8.45 am) to get best results?

Yes, but like ausielle says, only if you want to cook on low (I was presuming everyone's got an ancient non-programmable one like me!).

Meat is always more tender though if you cook it on low for longer, so bung it together now if you want a lovely tender dish for tea!

For a quick tasty curry :-

I use a ready-make sauce like Lloyd Grossman's Thai Red Curry Sauce ... this is really lovely, but of course any make can be used.

Chop up any meat into medium sized chunks (enough for 2 - 4 people).

Mash up a tin of carrots to make a puree (for a richer taste).

Add a couple of chopped garlic bulbs and one onion (if you can be bothered!).

Bung into the slow cooker and cook on low all day.

Serve with favourite rice and naan bread.


I made the above when we had some friends round and served it up when we'd been to the pub. Everyone wanted the recipe, so had to admit I'd cheated!

It's classed as "hot", though I find it more "medium" (I don't like curries too hot). I think that when you've added the extra ingredients and cooked it for a long time, it probably calms it down quite a bit.

You can always add a pot of yogurt if it's still too hot ... always yummy in a curry!