In my slow cooker today.... part 2

pink_princess

I have Roman stew in mine, using up leftover red wine but I've tweaked it abit by using all spice etc instead of the Italian herbs.

beanrua

I did a roast beef joint to-day and for some reason I didn't sear the joint first in the pan - don't know why as I always do- but it was a real learning curve- it was just not up to my usual fall apart joint - lesson learned always always sear the joint in pan before putting in sc.

ms_night_ryder

I have a piece of ham in mine, trying to use up odds and ends, this will make a soup. have put in chicken stock i made in the sc and water, will add some other stuff a bit later, this will do for lunches all week, with a wrap as i need to finish the pack.

tiny_courageous

A small chicken which was a £1 whoopsie, along with whoopsied carrots, potatoes, onions. A nice cheap few days meals there!

malefic

So glad I stumbled across this thread - we just bought our first SC (discounted at Sains) and tried it for the first time today.
Leg of lamb from a local farmer, onions, garlic, leeks, peas and some mint sauce on the top.

8 hours later we have just had dinner and it was bloomin' lovely!

Was a bit worried leaving something on cooking for 8 hours whilst we were out, but was all good in the end.

Now have my mug of tea and will read through this thread to get some more recipes!!

pink_princess

https://forums.moneysavingexpert.com/discussion/4273

Here you go Malefic a full thread of recipies for you

sb44

pink_princess wrote: »

Hi Mojoworking, welcome to MSE

Yassa is a Senegal stew.

This serves 4 people:
2 medium onions, 3 cloves of garlic, 50ml of lemon juice, 1/2 teaspoon of salt, Cayenne pepper to personal taste. I use 1 teaspoon but I like hot. A full chicken cut into 1/4s, touch of oil spray.

Put everything in the slow cooker and give it a very good mix. I then leave over night in the fridge to marinade. If you like to leave the skin on then brown the next morning, if not remove the skin before marinade stage. Next morning just stir it all again and pop on a low heat for 6-8 hours.
The juices make an amazing sauce, just blend and quickly reduce.

That sounds absolutely gorgeous, guess what I will be trying at the weekend.

Many thanks for posting that recipe.

pink_princess

sb44 wrote: »

That sounds absolutely gorgeous, guess what I will be trying at the weekend.

Many thanks for posting that recipe.

It is lovely :j

I have a gammon joint in tonight.

madvixen

Just had slow cooker Spicy Carrot and Red Lentil soup and it was beautiful. Only took 4 hrs too :j

claregre

OMG - you crowd have the BEST slow cooker recipes!! You're all utterly, utterly fearless as well - chuck anything in and it will probably work! Feeling a little bit more confident now. Cooked a couple of things now with less water and it is much better. OH has said they were still a bit tasteless, but he chucks more herbs/spices/tomato puree in before serving and they are fine.

Am feeling very inspired with the recipe for potato bake too as have discovered this morning that we have about 2 ton of spuds hiding in the back of the veg rack ...

Just bought a pack of chicken drumsticks and thighs half price from [EMAIL="S@insburys"]S@insburys[/EMAIL] for a couple of quid. Will put them in tomorrow - hoping to do a chicken dhal of sorts.

Just one more little question ... I cooked chicken legs in a small casserole dish in the proper oven a few years ago. Because I overlapped them the ones on top didn't cook. Should I have the same problem with the SC? Do they need to be in one layer or will they be fine?

Oh - and how long do you do jacket spuds for?

Thank you all for your fabulous, fabulous ideas! xx