In my slow cooker today.... part 2

Sublime_2

Soup today, made using Hm duck stock, which was bubbling away overnight. Added some red lentils, allspice, cumin, chilli flkes, carrot, and parsnip.

invisiblecabbage

getting very confused ... from the posts i have trawled through it sounds as if I should be able to do a roast in the sc. So does this mean I don't have to cover all the meat I cook with liquid? For a simple roast chicken what would I do? Thanks

invisiblecabbage

.. and as for the mention of lasagne in the sc ...??? Kids love lasagne

Sublime_2

invisiblecabbage wrote: »

getting very confused ... from the posts i have trawled through it sounds as if I should be able to do a roast in the sc. So does this mean I don't have to cover all the meat I cook with liquid? For a simple roast chicken what would I do? Thanks

Not at all. For my duck crown I just put a couple of cms of wine in the bottom. Some people don't add any liquid, but I prefer to as my meat started to stick once.

cat_g_83

I am doing a big batch of the meat for sloppy joes. Dinner tonight then enough for 2 more dinners to go in the freezer. X

beckseven

I've got keema mutta in mine-beef mince, onion, garlic, chilli,3 tables of curry paste, chopped ginger, tin of tomatoes and cumin and a crumbled pack of creamed coconut over the top covered with120 mls of beef stock. I cooked for 9 hours on low then 30 minutes before the end i added 120g frozen peas and cook on high for 30 minutes. It's lush!

DaisyMoo

Pork and Apple in Cider for me! Diced pork, 1 onion, 1 cooking apple, Sage, Salt & Pepper
Cook sliced onion in pan (about 5 mins)
Add chopped apple stir then tip into SC
Fry diced pork until brown, add 1tbsp flour
Gradually add 150ml dry cider and bring to boil to let juices thicken
Add pork to SC and mix - Cook on low for 6hrs

It's the first time I've tried this recipe, it smells good, fingers crossed it will be nice :0)

Update: 6 hrs was way to long for 350g of pork - would maybe give it 4hrs next time. Meat was a bit dry, but the sauce was really nice, I served it with some new potatos in herby butter, OH seemed to like it!


Tomorrow.... Ribs a la Zip.....

tigerfeet2006

invisiblecabbage wrote: »

getting very confused ... from the posts i have trawled through it sounds as if I should be able to do a roast in the sc. So does this mean I don't have to cover all the meat I cook with liquid? For a simple roast chicken what would I do? Thanks

I put chicken straight in, no extra liquid. Stuff the cavity with quatered lemons, garlic, s&p, herbs and oil rubbed into the skin.

cooking-mama

invisiblecabbage wrote: »

getting very confused ... from the posts i have trawled through it sounds as if I should be able to do a roast in the sc. So does this mean I don't have to cover all the meat I cook with liquid? For a simple roast chicken what would I do? Thanks

S.C cooks the chicken very well(meat falls of the bone...so does the skin etc..this part i find offputting)..but it doesnt "roast" it,in fact unless you brown it first or sprinkle on something with colour it will come out looking the same colour as it went in..not very appetising.(but very well cooked),with loads of stock juice.

I have braising steak and onions in mine today,smells lovely.

beckseven

Got two duck legs in mine today (£1.05 whoopsied in Mr S's!) with left over cava that had gone flat, and onions and sliced orange and juice and two tablespoons of flour-will cook on low for four hours. Going to have it tonight with rice