slow cooker ingredients help please

3KIDSNOMONEY

i have read some of the slow cooker thread and was inspired to start trying to cook but i am so useless.

I have some passatta, garlic, onion, potatoes, lentils, and lamb mince. I don't necessarily want to use all of these but need something that my kids will hopefully eat - plus not sure how long it would need in the slow cooker - please help

ariba10

A Slow Cooker is no more than a saucepan on a low heat.

I would put in what ever you would put in a saucepan and see how it goes.

Bitsy_Beans

If using the lowest setting the meat will take all day. I normally brown my mince off before adding it (gives it a better colour) and stick it on say 8am in the morning and will be ready for tea at 6pm.
I find potato needs to be diced quite finely to cook well in the SC - no large chunks unless you want half cooked spuds!
I would chop some onion, spuds - got any other veg? Make up some gravy or stock and bung in SC with the mince. If you wanted to pad out the meat some more then boil some lentils for 10 mins and then add (I find they are still too crunchy when added in raw).
HTH

zzzLazyDaisy

You could do the mince and onions in the SC, and make some mash potato to go with it.

[Deleted User]

I use my SC almost all the time in the winter,especially for soups.I adore leek and potato, so easy to do,even if you havn't any chicken stock in the freezer.A couple of chicken stock cubes crumbled with a little cold water to mix to a paste ,slowly adding more water until you have about half a litre, shove that into to SC then top up with about another litre of cold water .Into this bung a couple of chopped leeks, and about five peeled and chopped ( to about the size of an Oxo cube)potatoes.I also chuck the odd chopped carrot or onion in if they are looking a bit sad in the veggie baskethelps to use them up.A sprinkle of garlic salt, and about three good twists of ground black pepper .I put my SC on last thing at night before I go to bed.In the morning apart from my kitchen being a bit warmer I have around a litre and a half of soup.Take out about two thirds of the veggies and either whiz them with a blender or throw them into the food proccesor and blend then return to the SC for about five minutes and give a good stir to blend it all together .Then switch off the SC and allow to cool a bit, then bottle up in either plastic bottles to freeze, or the smashing Lakeland soup bags that cost about £4 for ten once cold seal and freeze until required.A hearty lunch with bread for about 40p.Tases far better and a darned sight cheaper than anything out of a tin.

pandora205

I'd use all your ingredients except the potatoes to make a bolognese type sauce, using not too much lentils (in our case as I try to disguise them). I'd also add some oregano or other herbs and ensure there was quite a bit of water and add a stock cube too for seasoning. I'd set it on low and leave it all day, or high if I just had about 5 hours.

I tend to use tinned tomatoes and puree rather than passata but I think it would be fine with that mix. I'd also add a slug of wine if I had some but not essential.

PS I don't usually bother to brown the meat first as it's fine although would be slightly darker if sealed first.

andygb

I would use the lamb mince to make small meatballs. Just finely chop some of the onion and garlic, and season the lamb with salt, pepper, and any dried herbs (rosemary, sage) if you have them. Coarsely chop the rest of the onion and fry the meatballs and onion in a pan to brown them.
When this is done, transfer to a large pot, and add the passata, and lentils, and bring to the boil.
Turn on the slow cooker for 15 minutes to warm up, and this will give you a chance to get the seasoning and consistency right for the ingredients.
Transfer the whole lot to the slow cooker, making sure that the meatballs go in first, and are covered by the sauce.
Leave for three hours plus, and then enjoy.

Andy