In my slow cooker today.... part 2

scheming_gypsy

I've got chicken, veg and some chicken stock in mine. Although I can't remember if i actually turned it on,

mi_jardin

Lamb shanks, pearl barley, onions, carrots, swede and gravy powder in mine. I put it on when I left for work at 5.30am and its been torturing me since I got home! Come on six o'clock, hurry up!

pink_princess

Sunnyday that sounds lovely, I will have to try it. Is that all the ingredients?

I have a joint of gammon, pinch of mixed herbs, splash of soya sauce with an onion & a few sorry looking veg. Gammon will do a few meals & the stock will be made into a sauce by reducing and adding a touch of cream.

Diflower

Sunnyday me too please:)

I do make pate, but had thought I couldn't do it in the sc as it's not big enough to fit a separate dish in.
But doing it your way, cooking the meat etc first, would be just perfect. Could you possibly post your actual recipe, pretty please:)

skintmum2012

Hi I would love to have the recipe for the pate as well please as Hubby says he would like to have it in his work sandwichs mmm!!

Sunnyday

OO lots of pate lovers out there

That all that is in the recipe, i use two packs of lambs liver from the supermarket - a couple of quids worth - not sure of the weight but it doesn`t have to be exact, smoked bacon, an onion, garlic, a tin of tomatoes and some coarse ground black pepper.

I cook it overnight probably for about 8 hours on low and then in the morning i drain the liquid off and keep it to one side, cut up a pack of butter and throw it in, once its started to melt blitz the mixture in a blender and add some of the juice to get the right consistency.

If you make it a little on the wet side thats good as the butter will help it to set as it cools.

I spoon it into ramekins and refrigerate until set and then wrap each dish in cling film and freeze. Defrost it overnight in the fridge. Its really nice,enjoy!

SD

PS Pink - good for lc too

Diflower

Thank you so much Sunnyday that's brilliant. I've only ever made it by processing all the raw ingredients then cooking in a dish sitting in water. And of course chicken liver pate which doesn't need all that faffing.
I'd assume you could add mushrooms although maybe they'd be better separately sauteed then added before blitzing.
I shall make some this weekend, line oblong dishes with clingfilm then freeze so I can have the dishes back:)

skintmum2012

Thank you so much SunnyDay my Hubby really wants to try it and it will safe me loads on his work Sandwiches I am looking forward to making Beef Stew in my SC soon I want to add dumplings but not sure how to go about doing that in a SC any one got any advise please

jpscloud

I'm making a fish chowder today (first attempt with fish in the slow cooker!). Pretty much the same base ingredients as my pea and ham stew, but less lentils:

Fish Chowder
3 small onions, softened in 2 tbsp of olive oil
4 small blocks (defrosted) coley
1 salmon steak
Large cup of prawns
1/2 cup of red lentils
1 tin of new potatoes
1 tin of chopped tomatoes
Handful of frozen red peppers
White sauce to thicken at end

I think fish takes much less cooking time so I reckon probably about 4 hours for this (all fish defrosted except prawns, which will be added along with the peppers about an hour from the end).

Please feel free to comment/advise, I won't be throwing it in for another couple of hours yet and wouldn't like to make a mistake as this is a more expensive pot than usual.

Sunnyday

skintmum2012 wrote: »

Thank you so much SunnyDay my Hubby really wants to try it and it will safe me loads on his work Sandwiches I am looking forward to making Beef Stew in my SC soon I want to add dumplings but not sure how to go about doing that in a SC any one got any advise please

If they are small dumplings add them about 40 mins before you want to eat, if they are larger ones add about 1 hour to 1 hour 10 mins before.

Its trial and error really depending on the size that you make them, try one and if its not just right pop it back in for a bit - the stew will be fine for the extra cooking time. Make sure that you cut the root veg up small for the stew as it takes longer to cook through properly.

HTH

SD