In my slow cooker today.... part 2

jenster

marmiterulesok wrote: »

zafiro could you please share the recipe for the egg custard.It's sounds lovely.

Thanks!

yes pls zafiro id love to see the egg custard recipe too and the pate one ty

adamantine

im trying a brisket in mine again. dont think i had enough liquid in it last time and it was quite dry. this time ive almost covered it and chucked in an onion, stick of celery and a carrot.

looking forward to it. just hope its properly falling apart and melt in the mouth this time!

nannygladys

Hi everyone

I know Im a day behind but yesterday in my SC I cooked a beefless and ale casserole, with carrots, pots and onions. When I say beefless I mean quorn but having said that it was still delicious:j

Jxx

claregre

Sunnyday wrote: »

HI Claregre - i just pile them all in and they are fine, it doesn't matter if they overlap in the SC, happy cooking

That's brilliant, thank you!

zafiro1984

jenster wrote: »

yes pls zafiro id love to see the egg custard recipe too and the pate one ty

Egg Custard is very simple, 3-4 eggs, 1pt milk, and sugar to taste, beaten up and either put straight into the SC (I use a very small one) I'm sorry about not being able to give exact amounts - all my cooking is a bit like that. Sometimes, I just use egg yolks and keep the whites for meringues - I'm fortunate in having hens.

Pate - sorry, but again its a bit like a moveable feast. Yesterday I used 2 livers from turkeys, about half a packet bacon I had in the fridge, A slice of lambs liver that was lurking in the freezer, some pork mince (probably almost the same in weight as the liver and bacon combined) I think the mince was belly but it could have been shoulder - and - wait for it - a slice and a half of 'nothing special white bread' All of this was smashed up in the food processor, salt, pepper, dried mixed herbs and juniper added. (Herbs are what you fancy but I find thyme or the mixed herbs are good. I have also used nutmeg and tumeric - ok, I know they're not herbs). It all looks very messy/sloppy but tip it into a well greased loaf tin - sometimes I line the loaf tin with bacon but I didn't have enough yesterday. I use the SC as a Bain Marie. It takes quite a long time to do and I have been known to finish it off in the oven to give it a brown crust. You know when it's done if you stick a knife in it and it comes out clean.

Sorry I can't be more accurate. My DH is always complaining that I can never repeat the same recipe twice.

marmiterulesok

zafiro1984 wrote: »

Egg Custard is very simple, 3-4 eggs, 1pt milk, and sugar to taste, beaten up and either put straight into the SC (I use a very small one) I'm sorry about not being able to give exact amounts - all my cooking is a bit like that. Sometimes, I just use egg yolks and keep the whites for meringues - I'm fortunate in having hens.

Thanks.How long do you give it roughly?

I've got a 3L SC,so would it be better to do the custard in a pudding basin and use the SC as a bain-marie?TIA.

Possession

I'm going to try apple chutney overnight. Bit nervous, never done anything like that in it.

pink_princess

Possession wrote: »

I'm going to try apple chutney overnight. Bit nervous, never done anything like that in it.

Bravery reaps rewards

I have beef with Asian mushroom sauce in mine, It's not switched on though:rotfl:
I will put it on in the morning before work.

Possession

pink_princess wrote: »

Bravery reaps rewards

I have beef with Asian mushroom sauce in mine, It's not switched on though:rotfl:
I will put it on in the morning before work.

Bravery or foolhardiness I'm not sure, but its in on low and let's hope I don't burn the house down.

marywooyeah

I bought a big bag of king edwards reduced down to 10p in Mr T's - chopped half the bag into slices of potato and put them in the SC with gravy, carrots, peas and wait for it........mint sauce!

the potatoes soaked up the mint flavour it was lovely! got 3 meals out of it and used the other half of the bag for jackets - now thats what I call MSE! :money: