In my slow cooker today.... part 2

OrkneyStar

Homemade meatballs in tomato sauce:

Basically mixed minced beef, bread crumbs, finely grated carrot/onion and some garlic, made into balls and fried off to seal.
Cooking in tomato passata/water/herbs.

Look yum!

ms_night_ryder

Got Morroccan chicken in today, my first time using it, so hope its lovely, got a job to do at 7pm, some hopefully dinner will be ready by then, bit nervous, but have vowed not to open and stir frequently! im excited , will make some rice, will have to dig some out.

sheldon08

I'd like to cook lamb shoulder (bone in) in my sc. Do I need to cover it with stock first?:o

bramble1

beef stew, will add dumplings later!

lickylonglips

lickylonglips wrote: »

lamb stew in mine - last night before going to bed i put in the slowe cooker a piece of rolled lamb breast (3 for £2.50 from local butcher), 2 diced carrots, a diced potato, some shredded savoy cabbage, some red lentils, barley, soaked chick peas and soaked split yellow peas, two chicken stock cubes, a tablespoon of chopped chilli, half a jar of t^sc) value tomato pasta sauce and swilled the jar out with water. it went on low overnight and smells and looks delicious. it's on cooling now to reheat later tonight.... am slavvering at the prospect already!

delicious it was, too!

prepareathome

Had the soup I made with homemade bread yesterday so having the chicken stew tonight. Have thrown in some beef stewing steak in other slow cooker but apart from adding salt and pepper and some water not added anything else. Anyone any idea how I can jazz it up instead of plain stew? Thanks

Sunnyday

sheldon08 wrote: »

I'd like to cook lamb shoulder (bone in) in my sc. Do I need to cover it with stock first?:o

I usually only add an inch or so of liquid when i`m cooking a joint of meat, lots of juices will seep ou resulting in lots more liquid. I usually just shove a chicken in with no liquid at all.

We`ve had brisket & onions in ours today, first time i`ve had a Sunday off work in quite a while and we had company too so brisket, onions, crispy jacket spuds, carrots, sprouts and lovely thick onion gravy

Yum - i could eat it all again right now

SD

sheldon08

Sunnyday wrote: »

I usually only add an inch or so of liquid when i`m cooking a joint of meat, lots of juices will seep ou resulting in lots more liquid. I usually just shove a chicken in with no liquid at all.

Thank you, I normally do 'stew' type meals or ribs in my sc but I thought I'd try the lamb as I know the meat will fall off the bone:drool:

Lyger

Today, I made bean and pasta soup. The left overs of the ham hock are being turned into stock as I type

postcode

I haven't had a slow cooker for long. Made a soup today and it ended up quite nice, though the taste is more similar to that of a stew than a soup. I'm not complaining though, it's good to have things turn up differently sometimes. Sadly my slow cooker is a bit on the small side so I'll end up cooking soup in a big pan more often than not - but it's really nice coming home and having a freshly made meal waiting in a pot.