In my slow cooker today.... part 2

Sunnyday

Mine was on overnight with dogfood in it

Hope that they eat it all ok as i found out this morning that i`d forgotten to put the carrots in

I forgot to look at the price of the brisket when i went to the shops earlier too, my memory is definitely not what it used to be

SD

Mint1955

It must be the day for Gammon in coke. My lot love it and it just falls apart after about 4 hours. I have also done it in orange juice or even water and brown sugar when I had nothing else. No pre boiling or anything just pop it in and leave. Some of the rounds of ham have a outer plastic which of course you need to take of then there is a sleeve which you need to leave on otherwise it just disintigrates. Once cooked just cut of along with the rind which by now will have gone a bit yucky but I can guarentee if you think you will have left overs then hide it after you have served up dinner!!!

rej-c

Hi all.

I want to do a small batch of jacket spuds in my 3-litre-ish SC soon. Almost everything I've seen recommends doing this either wrapping the potatoes in foil, or setting them on a trivet of scrunched-up balls of foil to keep them off the base of the pot. Fine - if you have a ceramic SC pot.

Only problem is, the SC I use regularly is a combi SC/rice cooker/steamer with a locking lid [like this http://amzn.to/rTYxeE], and the inner pot has a good non-stick coating, so, obviously, I'm not keen on bunging foil in there.

Can anyone suggest another way of keeping the spuds off the base of the pot - if, indeed, you think that's even necessary?

I'm probably over-thinking this and should just get on and try it, but I'm still not very confident with slow cooking anything much beyond veg curries, stews and soups, so any suggestions would be gratefully received.

Living_proof

I did a whole large chicken (£3.85 Aldi) with just a splash of left over red wine. Did this over night for about 11 hours and it was a doddle to take off the bone. This is in the 'fridge for now and will carve it when it has firmed up. I think it will do at least six portions, and probably eight.

Next in went beef goulash - about a kilo of meat with all the accompanying veg should probably yield another eight delicious portions, and will be welcome in this colder weather with some hearty green veg and caraway seed dumplings.

When that comes out the chicken bones and maybe another carcase will go in overnight to make stock, followed up by basic minced beef concoction which will be split into chilli and bolognaise mixes. Another 6-8 portions there.

I think that will suffice for this week and I will struggle to get it all in the freezer. I have found the best way is to bag up the stews, etc. in Lidl thick freezer bags, tie up with green wire and label with masking tape which has never yet come detached (thanks to another MSE'r for that tip!). The portions take up very little room this way and when I take them out of the freezer I slip out of the bag and straight into an oval pyrexy thing and the food fits in perfectly and can defrost and cook from there. I really must call it a day for November, apart from the odd soup, and the main effort will be in December for the New Year when we are likely to have a week or two when we can't get out to shop.

Living_proof

Rej-C - have you got something silicone you could use?

Lady_Aga

I enjoyed a wonderful slow-cooked casserole yesterday with the tenderest beef shin, carrots and shallots.
The old cuts of meat are making a comeback, thank goodness
Waitrose sells many cuts, but unfortunately, most other supermarkets do not. A local butcher should be able to procure you some shin, or if your budget will stretch, some fabulous beef cheeks (face not bottom!)

Lady_Aga

Re: Ham in coca cola

Nigella had this recipie a few years ago. It looked divine. I have not quite plucked up the courage to make it.

Diflower

Nigella's ham in coca-cola is gorgeous, like others I haven't yet done it in the slow cooker though.
Today mine has a lovely beef shin casserole in, our first of the season, local beef and not expensive either:)
Later I think I'll add some horseradish dumplings, mmmm

miggy

Yesterady was fish 'n' chips so the slow cooker had a day off.

Today it's a small pork joint with potatoes and leeks - never tried doing leeks there before, so we'll see how it turns out.

rej-c

Living_proof wrote: »

Rej-C - have you got something silicone you could use?

Ooh, that's a good thought. I'll have a rummage - I can't think I have anything more robust than a handful of muffin cases, which probably won't be up to the job, but you never know [...or it could be an excuse to investigate sponge-cake or loaf mold-type things]. Thanks

ETA: Oops. Have just been politely informed by Him Indoors that he made this self-same suggestion yesterday. I have no recollection of this whatsoever [Bad, Non-Listeny Wife!]. He's glad to know his was a good idea, though, Living Proof!