In my slow cooker today.... part 2

pink_princess

Sunnyday wrote: »

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

Great, that is on our snack menu :T

ms_night_ryder

Really must think of something to cook tomorrow!

In fact i know, while typiing this, i have decided to do my gammon honey roast, will put on for 6 hours low, covering with honey, then put it in the oven for an hour, doesnt even need defrosting and needs using by 19th, so this is perfect, will tell all tommorow, i'm excited now!

Yes i know easily pleased.

skintmum2012

ms_night_ryder wrote: »

Really must think of something to cook tomorrow!

In fact i know, while typiing this, i have decided to do my gammon honey roast, will put on for 6 hours low, covering with honey, then put it in the oven for an hour, doesnt even need defrosting and needs using by 19th, so this is perfect, will tell all tommorow, i'm excited now!

Yes i know easily pleased.

MMM how do you do your gammon I am making Gammon for X mass eve cant afford it normally but I have been looking forward to it for months just dont know how to cook it

Sunnyday thank you again I am so looking forward to making my stew I am also going shopping today for the stuff for the pate. I never knew food shopping or saving could feel this great

Longships

Help! Just using my new slow cooker for the first time. It's a 4-in-1 so I fried the onions first then added the vegetables and stock to make soup and turned it to low to slow cook, but it's continuously boiling with steam coming out fast from the vent - is this normal or is there something wrong with it?

If I leave this cooking until this evening it will be cremated if it carries on like it is now.

cairndog

ms_night_ryder wrote: »

Really must think of something to cook tomorrow!

In fact i know, while typiing this, i have decided to do my gammon honey roast, will put on for 6 hours low, covering with honey, then put it in the oven for an hour, doesnt even need defrosting and needs using by 19th, so this is perfect, will tell all tommorow, i'm excited now!

Yes i know easily pleased.

Sounds lovely! how much does it weigh, and why doesnt it need defrosting ? I,m intrigued and a bit worried. Have you done it like this before ?

ms_night_ryder

Skint mum- i have never done this before so it it trial and error, i have seen people mention doing it on here so thought i'd give it a try, coated it in honey and time and took fat off, since i put it in at 1pm, i am putting it on high for 2 hours, then back to low, so it catches up.

Cairndog- i bought the joint from mr t's it was £3.60 and from the fridge, have never done it before, but have been asking about doing it on this thread, so i have an idea, i'm gonna wing it, it's the best way, at about 6pm i'm gonna take it out and bung it in the oven to crisp up, will deffo let you know how it goes.

ms_night_ryder

Longships, sorry cant help, don't even know what a 4in 1 is, just know crock pot ones, didnt want you to feel ignored.

meg72

Longships wrote: »

Help! Just using my new slow cooker for the first time. It's a 4-in-1 so I fried the onions first then added the vegetables and stock to make soup and turned it to low to slow cook, but it's continuously boiling with steam coming out fast from the vent - is this normal or is there something wrong with it?

If I leave this cooking until this evening it will be cremated if it carries on like it is now.

Is this the slow cooker,steamer,rice cooker and poridge maker.
I have read about them but not seen one so forgive if this is a daft
suggestion,is it possible it is not on the right setting? it does sound
rather like it is steaming and not slow cooking.

In my slow cooker I have 4lb of onions to make caramelised onion.
First time I have tried it so hoping it works, Ihate standing stiring
onions in the frying pan.

Mrs_P_Pincher

How does this work with the caramelised onions then? Can you tell us what you do, and can you freeze the results?

Mrs P P

Longships

meg72 wrote: »

Is this the slow cooker,steamer,rice cooker and poridge maker.
I have read about them but not seen one so forgive if this is a daft
suggestion,is it possible it is not on the right setting? it does sound
rather like it is steaming and not slow cooking.

In my slow cooker I have 4lb of onions to make caramelised onion.
First time I have tried it so hoping it works, Ihate standing stiring
onions in the frying pan.

Followed all the instructions (settings etc.) to the letter. Ended up having the soup for lunch! It seems what I have is a cooker, not a slow cooker, as the slow cooker setting cooks things quickly :cool: