In my slow cooker today.... part 2

marmiterulesok

Loobeyloop wrote: »

Hello there, been lurking for a while now, what an interesting thread! Just shows you can do more than beef casserole in the slow cooker...Trying hard to save, I never would ever of thought about a lasagne, what a fab idea! Does it come out of the cooker easily?
After reading this thread you have inspired me to get mine out, only use it in the winter usually, but today I've made a beany sort of casserole with all the veggies I had in my fridge which were looking a little worse for wear, or close to it! (I used 1/2 red,green,yellow peppers, 1/2 onion, couple of limp carrots, very limp celery. 1/2 courgette, some mushrooms, tin of chopped toms, tin kidney beans and tin baked beans, some chorizo sausage and loads of garlic, mixed herbs, carraway seeds and some worcester sauce...it smells lush and cost very little as all the stuff was from aldi..will probably have it with a jacket potato done in me halogen oven (which was free!) Have any of you got any lighter recipes, that would be good for summer slow cooking?
Thanks for the inspiration!!

Sounds nice!

Look at the sticky on the first page of the 'OS' board:

Old Style Indexed Collections

then

Slow Cooker Recipe Index.

I couldn't manage the link.

I have a vegetarian couscous recipe which is nice cold.Let me know if you're interested.

Loobeyloop

Oooh yes please marmite, sounds yum, I love couscous! Thanks for the info about the sticky, will have a good look later!

marmiterulesok

Couscous with feta,apricots and pine nuts

Serves 4

-30ml olive oil,plus extra for drizzling

-2 onions,thinly sliced

-1 garlic clove,finely chopped

-600ml vegetable stock

-1 tsp mixed spice

-100g dried apricots,quartered (best to use ordinary,not the ready to eat variety)

-225g couscous

-225g feta cheese,cubed

-2 tbsp chopped fresh parsley

-25g pine nuts

-freshly ground black pepper

-Preheat SC on high.

-Heat oil in pan,add onions and garlic and cook,stirring frequently til softened and golden brown.

-Stir in the stock,seasoning,spice and apricots.Bring just to the boil and transfer to SC.

-Cover and cook on Low for 4-6 hours until all ingredients are tender.

-Stir in the couscous,cover and cook for 5-10 minutes,until all liquid has been absorbed and couscous is tender.

-Stir in the feta cheese and parsley gently.Cover and leave for about 5 minutes.

-Serve immediately,topped with the pine nuts and drizzled with a little olive oil.

Loobeyloop

That sounds divine thanks marmite! Might have to pop out tomorrow to get some feta...oooh I'm hungry now lol! Well the beany thing I made was a hit, and there's enough for a couple of portions to freeze...I am quite enjoying being frugal, it's fun isn't it!!

marmiterulesok

Loobeyloop wrote: »

That sounds divine thanks marmite! Might have to pop out tomorrow to get some feta...oooh I'm hungry now lol! Well the beany thing I made was a hit, and there's enough for a couple of portions to freeze...I am quite enjoying being frugal, it's fun isn't it!!

Thanks!

I've got another:

Vegetable couscous with mint and lemon

serves 4-6

-3 tbsp olive oli

-2 leeks,thinly sliced

-1 carrot,thinly sliced

-1 celery stick,thinly sliced

-1 garlic clove,finely chopped

-600ml vegetable stock

-225g couscous

-finely grated zest of 1 lemon

-juice of half a lemon

-100g cherry tomatoes

-1-2 tbsp finely chopped mint (or 1 tsp dried mint adde to stock if no fresh mint)

-Preheat SC on High.

-Heat 1 tbsp of oil in a pan,add leeks,celery,carrot and garlic and cook,stirring occasionally,until softened but not browned.

-Add the stock,bring just to the boil and transfer to SC.

-Cover and cook on Low for 5-8 hours until all the veg is tender.

-Stir in remaining ingredients,cover and cook for a further 5-10 minutes until the liquid has been absorbed and the couscous is fluffy.

-Gently stir in the remaining oil and serve immediately.

Serving suggestion:serve topped with thinly sliced red onion,cubes of Mozarella and a few black olives.

I think that out of the two couscous dishes,this is my favourite.I think that I'll be making it soon!

Sublime_2

Soon to be chilli.

Steak mince, red lentils, kidney beans, peppers, tomatoes, onions, garlic, cumin, chilli powder, allspice, rosemary,ketchup, seasalt, and black pepper

julietiff

:)A large gammon joint. will be with mash and veg today
and a gammon and chicken pie with hm chips tomorrow

thunderchild

What to do with left over pork?

I will do a pork shoulder in the SC on Saturday and serve with veg and mash for tea. Usually we use the left over for sandwiches but getting a bit bored with that. Does anyone have any ideas what to with the pork, would love to bung it back in the slow cooker for a tagine type dish but thought it may fall apart????

Ideas on a postcard please

Loobeyloop

i think you're right, it probably would just disintegrate, how about putting what ever you were going to use in first and maybe add the meat an hour or so before it was finished? I quite like making a chinesey pork thing, fry up onions, garlic, peppers, water chestnuts, if I had them, mushrooms, the pork, ginger, chinese five spice and hoisin or plum sauce, I like it with home made egg fried rice or noodles...oooh I'm sooo hungry lol!!

tiredwithtwins

thunderchild wrote: »

What to do with left over pork?

I will do a pork shoulder in the SC on Saturday and serve with veg and mash for tea. Usually we use the left over for sandwiches but getting a bit bored with that. Does anyone have any ideas what to with the pork, would love to bung it back in the slow cooker for a tagine type dish but thought it may fall apart????

Ideas on a postcard please

Ive recently started cooking pork joints in the sc cos my oven is broken, but wouldnt do it any other way now!! its so tender!
anyway, with any left over pork, we just pull it apart and sling it on an oven tray on the barbecue with some hm bbq sauce - cook through to heat it up then bung it on a breadcake. delish ... and the kids love it!