In my slow cooker today.... part 2

clockworkpurple

Frugal wrote: »

I cooked a fab bolognese sauce in mine earlier... Tonight, there is leek and potato soup.... Leeks, potatoes, onion, stock, herbs, water... Hope its good as its D.StepMum birthday tomorrow and i am taking lunch Will go to any lengths to make sure its doubly tasty tomorrow hence slow cooking and the addition of cream if necessary and peas and grated cheese at the end

Yummmmy (I hope!)

Cheese improves most foods

Got some chicken legs last night, will whack 'em in with some carrots, cabbage, onion, and either stock or a chasseur packet mix i know I've got lurking around somewhere.

Magicowen

me again! I am planning on cooking spanish chicken tonight and wanted to add some rice to it, i've seen some recipes saying add uncooked rice and others saying the rice must be cooked - has anyone done either? I don't want to have to get up and add things as I'll be leaving it on over night.
Also, a bit worried the rice will stick or there won't be enough fluid so other's experiences would be appreciated :-)

Kirst1710

Hello!

I dont know if this is the right place so sorry if it isnt.
I have a small pork joint (700g) and was going to do a pulled pork recipe but im not sure how long to cook it in the slow cooker.
If I put it on a 1 oclock ready to eat at 6 would this be too long?

Kirsty x

mlz1413

Hi Kirst, not sure of your receipe but if I do a gammon joint I leave it on medium all day, 7am to 7pm.

So I'd put your small pork joint on high for the 5hrs you have.


My S&K pudding was lovely last night.
it was on low for 24 hrs too.

Kirst1710

Thanks mlz1413!
Ive stuffed slices of garlic in little slits all over it with halved onions in the bottom, seasoned and squirted BBQ sauce over it :-)

Hope it tastes ok x

mon1o

ive got a sausage casserole in mine today - 6 sausages, tin of chopped tomatoes, leek, onion, carrot, swede, bit of paprika and a bit of chilli powder cook on high for 1 hour and then turn down to medium for 6 hours. First time ive made this and just threw in what i had that needed eating (mainly the sausages and misc veg!) so we'll see what it turns out like......might be nice lol.

dangers

Quick question for you all - do you brown off your meat/mince before you put it in the sc?
I've only really used it for stews before and have thrown the beef in raw. I quite fancy making a chilli or bolognaise in it, but am unsure about what to do with the mince (the sc would have to go on at about 8am before I go to work).

mon1o

i never used to brown off my meat (apart from sausages and mince) but i do all the time now. tastes a bit better i find. but that might be just me

clockworkpurple

dangers wrote: »

Quick question for you all - do you brown off your meat/mince before you put it in the sc?
I've only really used it for stews before and have thrown the beef in raw. I quite fancy making a chilli or bolognaise in it, but am unsure about what to do with the mince (the sc would have to go on at about 8am before I go to work).

Jamie Oliver doesn't brown his meat, and if it's good enough for him it's good enough for me!

Sauce: http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew

pinkmami

I have rice pudding on the go: 2 and a half pints of full fat milk, 100g of rice (only had basmati!) 100g of caster sugar, blob of butter & a secret pinch of cinnamon & nutmeg cos DH doesn't like it (what he doesn't know & all that!). Lobscouse is also ready but had that on the hob in the morning so just needs reheating.

Giving me more time to browse here!