In my slow cooker today.... part 2

Gorgeestwo

zafiro1984 wrote: »

On low definately, the longer the better, - sometimes I've even left it on all day to extract the flavour. I drain off the stock and let it go cold so that I can take the fat off the top before freezing it. Any decent bits of chicken I put to one side and freeze (soup, mix with ham in puff pastry, curry, loads of uses) the skin and other little bits go down the dogs - they love it. Only the picked cleaned bones go in the bin.

In my SC today - rice pudding. My OH likes jam on the top when it's cooked so todays flavour is 'Crab Apple & clove jelly'

Thank you very much, will be giving it a go

ms_night_ryder

Had a chilli mince in mine today, used some whoopsied organic beef mince, sweated off and onion, plonked a can of chopped toms in, chilli powder, garlic, paprika, bit of salt and a baton of dark chocolate, wow it was delicious, had it on high for 2 hours, then added a touch of water and put on low for a few hours, came out lovely and rich, i had 2nds lol, will portion up 2 with some rice for lunches and have some for lunch tomorrow.

When i wake up later, i'm going to put on some steak, add some onions and plonk on high for 3 hours, going to take out a puff pastry sheet and bake some mini steak bakes, part cook some and freeze them, to take out when needed.

If the slow cooker is free after that, i'm going to make stewed apple and pears, with a dash of vanilla sugar and some nut meg, will take that to work during the week, as a snack with some plain or greek yogurt.

antw23uk

Mince for a shepherds pie wil be going in mine later, about 12pm so will give it four hours and serve for dinner with friends later ... if i havent crashed out by then .. i cant sleep

Alison_Funnell

Over night I have had chicken thighs in one and chicken drumsticks in the other. Loads of stock for soups and rubber chicken.

Thanks to JackieO for the inspiration.

Sunnyday

Lamb shanks in mine overnight, i`m just about to take them out

I put diced garlic in with them and poured red wine all over too, i was going to add some dried thyme but i couldn`t be bothered to search through the cupboard to find it when i got home from w*rk last night

Smells lovely, i`ll nuke some green beans to eat with them later and do a jacket spud for DH.

Offski to find something to put in it tonight.

SD

pink_princess

I've just put beef with red onions and red wine in mine. This will be lunch then I will be putting some chilli in for tomorrow.

vfallows83

today is the first time im going to use my slow cooker, and i want to do 2 800g gammon joints that i need to use up. does anyone know how i would cook these, do i just stick them in on there own or do i need to add liquid?

TIA

*iluvmymini*

Chicken casserole in mine today. I am making it for tomorrow so will pop it in the fridge tonight and reheat when needed, the flavour should have time to develop a bit more. No suet so cant have dumplings witih it .

faerie~spangles

The stock from yesterdays ham hock. The meat is in the fridge the fat is in an onion bag in the garden for the birds and the bones are in the bin.

Now to decide what to make with the meat ...

pink_princess

vfallows83 wrote: »

today is the first time im going to use my slow cooker, and i want to do 2 800g gammon joints that i need to use up. does anyone know how i would cook these, do i just stick them in on there own or do i need to add liquid?

TIA

You can cook them many ways. I like to slice two white onions, crush a clove of garlic and add these to the bottom then add the meat on top. Add around an inch of water with a touch of black pepper and a teaspoon of mixed herbs.

If you read this thread back abit there was a recipie for cooking gammon with coke.

You'll love your slow cooker, it's a life saver to me as I work very long hours.
Let us know if you enjoyed it and what you decided to do with it.