In my slow cooker today.... part 2

freedom2011

claregre wrote: »

No probs, not sure where I got this from (might have even been from a forum on here!) but here goes ...

One red cabbage (mine was medium size), one sliced onion, one chopped apple (I just used a braeburn), tablespoon cider vinegar, teaspoon sugar, 2 tablespoons water, bit of butter.

I put twice the amount of vinegar and water in and a bit more sugar as I am paranoid about not having enough liquid in there. Left it for probably about 8 hours while we were at work.

HTH!

Thanks so much for taking the time to post this:jI'm going to do it with some bargain pork I've got.

zafiro1984

claregre wrote: »

One red cabbage (mine was medium size), one sliced onion, one chopped apple (I just used a braeburn), tablespoon cider vinegar, teaspoon sugar, 2 tablespoons water, bit of butter.

I put twice the amount of vinegar and water in and a bit more sugar as I am paranoid about not having enough liquid in there. Left it for probably about 8 hours while we were at work.

HTH!

Thanks Claregre, I'll give it a go, I love braised red cabbage

In my SC no1 - pork chops, apple, cider left over from Xmas, they have been in there since 11am and smell wonderful.
In my SC no 2 - bread and butter pudding with raisons.

pink_princess

claregre wrote: »

Ooooh! How are you doing those? !!

Has anybody cooked chicken wings in the SC? Quite fancy it but worried that the skin won't go crispy.

Cajun spiced pecans

455g of pecan halves
28g of butter (I've tried with utterly butterly etc & it works great)
18g of cajun seasoning
Add all to the slow cooker, stir in the butter & spices. Set slow cooker to low for 3 hours, stir half way through if possible but still works if you can't.:)

I make my own cajun rub by mixing
2 1/2 tbsp of paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp pepper
1 tbsp onion powder
1 tbsp cayenne (I like hot, might want to half this)
1 tbsp oregano
1 tbsp thyme

These make a lovely snack

Chicken wings are best skinned imho, Or you could always blast them under a grill or in the oven for a while after. When I do a full chicken, I skin it and put the skin on a baking tray for 15 minutes before serving so that it is crisp. No-one ever complains that they weren't cooked together

My slow cooker is having a well deserved night off, as am I

claregre

Thanks pink princess - I'm definitely trying those pecans, probably on a saturday when we are in the house rather than at work.

Thanks also for opinion on chicken wings. Recipes seem so straightforward, but I was worried the skin wouldn't be crispy like in the oven. Hmm.

pink_princess

Chicken carcasses in mine for stock.

brownsauce

I have a lamb roast in my slow cooker, it smells devine!

Dragoncry

Minced beef Hungarian g**ulash (can't type it) is simmering away in there. Will serve it when OH comes home after work with buttered noodles.

DC xx

jovichick123

Chicken and bacon casserole in mine today, can't wait, the smell is making me so hungry!

gallygirl

jovichick123 wrote: »

Chicken and bacon casserole in mine today, can't wait, the smell is making me so hungry!

Chicken and bacon casserole in mine too - without the bacon :doh:. Thanks for reminding me!

MunniMuncha

Thriftkitten wrote: »

http://allrecipes.co.uk/recipe/7190/traditional-rice-pudding--my-mum-s-way-.aspx
This is the one I use and it's delishhhhhhh nom nom nom!! enjoy xx

Thanks for the link TK, I made this rice pudding in the sc today and it was lush! Will definitely be doing it again...... and again...... and again....and:rotfl::rotfl:

On another note tho, and apologies beforehand as it most probably on here somewhere, but I have a gammon joint weighing around 5lb and want to put in my sc tomorrow. How much water do I add to it - I mean do I cover it completely or just put a bit in the bottom? Also do I add any veg with it or just the water?

Many thanks for any advice you wonderful people are able to give me :T:T