In my slow cooker today.... part 2

Ami82

Forgot to add what i have in mine today! Cooking in the sc now is beef bourguignon.

braising beef
bacon lardons
mushrooms
garlic
onion
thyme
bay leaves
red wine
tomato puree
salt & pepper

darkblue_2

Pollycat wrote: »

Deep fried Marsbar for pudding, then? :rotfl:

Sorry, couldn't resist.

What is the meat content?
Don't they break up in the pot?

Our version of spotted d!ck.

As with all sausages, the meat content depends on the maker. I get mine from the butchers and it's a good steak sausage.

Nope - they're on top of the veggies so they stew just so.

MrsEm

In the hope that when my friends & OH get to the flat tonight they don't all decide we need to spend a fortune on takeaway curry my SC currently has Oriental Honey Piggy cooking along...it was a bit more expensive than I'd hoped to get all the ingredients but it's a recipe I've done some time ago before I was watching the pennies so closely & I know it'll taste delicious!

Maybe the friends can spend their curry money on some wine instead...fingers crossed! :beer::beer::beer::beer:

elf06

Sunnyday wrote: »

Lol, don`t worry, think it would be a bit too early to have a test run although the recipe is now stuck to the front of my fridge


SD

It take 8 weeks to make so its getting close to being too late :rotfl:

Sunnyday

elf06 wrote: »

It take 8 weeks to make so its getting close to being too late :rotfl:

:eek::eek::eek:

Posh wrote: »

Thanks for the tips, do you not cover the enite joint with liquid? I thought it had to be completed covered.:huh:

Nope, i always only add about and inch of liquid, the meat will make its own and so will the veg. The liquid won`t evaporate as with other cooking methods.

You can always add more later when the meal is ready to make plenty of gravy and thicken it too.

HTH

SD

TravellingAbuela

I have just turned my sc off. It's been on low overnight slowly cooking a big batch of Lentil and Bacon Soup to freeze in individual portions. Mmmmm the smell is lovely! I get my cooking bacon from Farmfoods (in the fridges, not frozen) - £1.50 for an enormous pack.

Hellyboo

Did a horrendous lamb stew yesterday - just tasted really bland and the dumplings were foul - so the SC is going to be flung back in the cupboard in disgust! Until next week when I'll want to use up the rest of the lamb...might try a curry next time, any slow cooker lamb curry recipes/ideas?

moozie_2

SC cooker novice here again I don't have any advice on the lamb curry as I am very much learning here, however, I just put my version of kleftiko in mine and hoping for the best. Mainly using up veggies as need to replenish my stock today

I seasoned lamb chops with oregano, rosemary and salt and pepper and did the same with the veg: carrots, potatoes, celery, parsnip, onion. I put the chops in between the veg in the pot, added juice of a lemon and then put the lemon on top fopr extra flavour. A drizzle of olive oil for depth of flavour and a little chicken stock, maybe 150ml. It will be ready by 6pm - will let you know how it came out.....

Mrs_Veg_Plot

Have got a very large lamb and veg curry in mine today.
Woopsie lamb steaks home grown onions, peppers, tomatos, courgette, beans and potatoes, two tins value tomatoes, end of a jar of Pattacks sauce and 500ml lamb stock. Put it on low at 10am, house starting to smell good. Will make some onion bahjes and nann bread to go with it. Tea for four tonight and approx eight portions for the freezer.

Broomstick

Life is getting terribly complicated around work and ferrying starving teenagers around in the afternoon and evening and I haven't really begun to make regular use of my slow cooker. I think it might solve a problem or two.

Has anyone got a tried and tested, vegetarian, slow cooker recipe for some kind of main-course potato-onion/leek-cheesy bake, ideally something where I could put the whole lot in raw at the start of the day (no pre-cooking of sauces etc) and serve it in minutes with some easy-cook green veg when we pop back home?

Thanks ever so much

B x