In my slow cooker today.... part 2

wouldbeqaulitymoneysaver

2 x Poached Eggs (Large Free Range) done the Felicity Cloake way, which went into a Eggs Florentine, which consisted of microwave cooked Waitrose Essential Spinach (small cubes = better portion control whether small or large), a homemade cheese sauce consisting of Tesco Double Cream infused with onion, broken bay leaves from my tree,(massively abundant!) fresh ground black pepper, freshly grated nutmeg, a smoodge of garlic puree (tesco), cheese Parmigiano from Waitrose.
Seasoned with sea salt and pepper. ( I don't go for Table Salt myself and find a more flavoursome Salt a better economy)
For me this is a better use of Poached Eggs which I am still mastering, the Perfect Version helping me get it in the bag.
I must stick to rules and make sure I post up pictures of grub made.

squeaky

Duck soup !

Arsda were selling duck crowns for sick squids last week. It was basically a duck minus the legs - so plenty of bones for stock. Then I picked the carcasse well, tossed all the bits back in and added a whole lot of lightly fried mushrooms. Gave it another four hours and then blitzed it.

Seriously yummy

Sublime_2

squeaky wrote: »

Duck soup !

Arsda were selling duck crowns for sick squids last week. It was basically a duck minus the legs - so plenty of bones for stock. Then I picked the carcasse well, tossed all the bits back in and added a whole lot of lightly fried mushrooms. Gave it another four hours and then blitzed it.

Seriously yummy

I love duck crown cooked in the slow cooker. A favourite of mine, cooked in little white, or rose wine, allspice, rosemary, etc. Agreed makes a yummy soup stock!

I fancy cooking one, will wait till on offer though!

camNolliesMUMMY

today we are having curried chicken jamaican inspired, im trying to do a full week of slow cooking without turning my gas oven on for anything including hob so im going to attempt to cook rice int he microwave as we are on pre payment meters and our electric is really good but gas is going quickly.

marmiterulesok

I've not used my SC for ages,but have decided to make a tofu,tomato and veg stew that you can have with rice.I had frozen tofu in the freezer and trying to use up what's in there.I've already made it a few times;it's very tasty.

Sunnyday

Chicken chasseur in mine

Will be eating it soon as i'm starving, it smells lovely.
Just chicken breasts with carrots, mushrooms and an onion with one of the el cheapo @ldi packet mixes.

I`ve cooked every main meal in it for the last few days and its been lovely only having the one pot to wash and not having to slave over a hot stove after a long shift at w*rk:D

SD

jackyann

pink_princess wrote: »

I've got a beanless chilli in mine, ready for OH to pop on in the morning.

Does any body have a good fish stew recipie, that is for the slow cooker that they could share?

I do a gumbo and a tagine (suggest you search BBC food for the recipes as I don't have them to hand) BUT the fish chunks need either to go on for about 1/2 hour on high (you need to experiment, it varies) or I think this is best: I freeze the base, then microwave it with the fish in it.

wouldbeqaulitymoneysaver

A rolled joint boneless joint of lamb to complement my Waitrose Lamb Stock that needed using plus remainder of a [rare] white wine. I just have to prepare a triple of traditional veg, carrots, onions, celery as flavourings? or main event ? and later add a biere maniere (butter and flour mixture) to give the sauce a nice tasy thickening. I could also add bay leaves, thyme.

rowsew

wouldbeqaulitymoneysaver wrote: »

A rolled joint boneless joint of lamb to complement my Waitrose Lamb Stock that needed using plus remainder of a [rare] white wine. I just have to prepare a triple of traditional veg, carrots, onions, celery as flavourings? or main event ? and later add a biere maniere (butter and flour mixture) to give the sauce a nice tasy thickening. I could also add bay leaves, thyme.

Have you been watching Mastershout again? :rotfl:

imogen-p

I've got a ham, veg (there was some rather sad looking celery and a leek in the bottom of the fridge) and lentil soup cooking at the moment, which will be for lunch tomorrow plus some to freeze. Ham stock is from cooking a ham shank in the SC yesterday.

Also made a curry in it, the night before so that's three nights in a row that its been on, and the fourth night since Saturday, which was rabbit ragu.

Curry turned out nice - it was an invent as I went along curry.

1lb beef mince
1 aubergine
3 small red onions
4 large tomatoes
4 bay leaves
2 teaspoon garam marsala
2 teaspoons paprika
1 teaspoon each of pepper, cumin, coriander.
Tablespoon of tomato puree.
2 inch piece of finely chopped ginger.

Put all the veg in the base of the SC, put the bay, ginger, puree and spices, over that, and then the meat on top.
Then topped up with some water so there'd be a sauce. Cooked for 1 hour on high. Stirred it so mix. Then overnight on low.
This pretty much filled a SC with a cooking capacity of 2.5ltr.

(Most things that I cook tend to have a lot of spices in them as I can buy them cheaply at the weigh stall in the market - they've got a good choice and it helps that Bradford has been named the curry capital of the UK.)