In my slow cooker today.... part 2

zafiro1984

Pheasant, cider, apple.
Home shot, we have a rule here, I process anything that is shot on the place - usually rabbits, and pheasants. The moment I don't process it and it goes to waste is the moment my DH stops shooting for the pot for the year. I can live with that, but I also have a say in how much is shot - currently one to two items a week.

freedom2011

Inspire by Claregre I have put my red cabbage in the SC with 1 apple, one onion. The only vinegar I have is balsamic & the clear one, so I put one tablespoon of each in. Plus a couple of tablespoons of water. Not sure how it will turn out. It is a bit stinky at the moment.

I have read 'cut out the cabbage core' but it didn't seem obvious where it was unlike a white cabbage so I chucked the whole lot in, hope I haven't made it bitter by doing so.

ikkleosu

HElp slwo cooker experts. I am currently making Scotch Broth in mine. I got some cheap lamb shoulder shanks and put them in, along with dried scotch Broth mix - which I had soaked over night - into the slow cooker this morning (7am). I thought it would be ready by now.

The meat looks gorgeous and has totally dissolved off the bones; the barley is fine but the split peas are still hard as rocks! How long will they take? Can I just leave it in there overnight cooking away?

claregre

freedom2011 wrote: »

Inspire by Claregre I have put my red cabbage in the SC with 1 apple, one onion. The only vinegar I have is balsamic & the clear one, so I put one tablespoon of each in. Plus a couple of tablespoons of water. Not sure how it will turn out. It is a bit stinky at the moment.

I have read 'cut out the cabbage core' but it didn't seem obvious where it was unlike a white cabbage so I chucked the whole lot in, hope I haven't made it bitter by doing so.

Think I took the core out, can't remember. Sure it'll be fine. The balsamic in there sounds lovely! Forgot to mention though that it does make the house stink of cabbage!! Sorry!!

Beef Bourgignon last night - absolutely gorgeous. I think it gave any French restaurant a run for its money!! 500g beef in small cubes, half a bottle of merlot, 150ml beef stock, 12 shallots, 2 crushed cloves garlic, teaspoon ish of thyme. Browned the beef off first after tossing it in seasoned flour, then put the onions and garlic in the pan for a few minutes to start the onions off, then put in the wine & stock and brought it to the boil for a few mins to boil off some of the alcohol. Put the whole thing in the SC, gave it 8 hours ish, then we put some mushrooms in before serving and gave it half an hour on high. Most of the beef just broke down, but a few bits stayed whole - I think the browning helped that.

Chicken and sweet potato curry tomorrow I think, we are out tonight for haggis neaps & tatties!

Rachel82

Cooking 2 little gammon joints in there. Have put brown sugar in the base and sprinkled some of over the top. It smells amazing! Gonna have 1 with the family for tea and the other will be sliced for lunches. Never cooked it before, only recently got a slow cooker and i love it already. Finding lots of ideas on here (as always!)

pinkduvetdiva

I'm planning a spag bol sauce in my SC on Friday for my 2 housemates and my potential OH!

zafiro1984

Nothing in the SC today.

mi_jardin

Haggis, its been in since lunchtime, saves on the steam.

zafiro1984

a piece of gammon, just going to turn it off as it should be done - use it for flans tomorrow as we have visitors - not sure how many are coming but if there is any left over the flans can be used for tea with lettuce and crisps. Maybe I'll just let it go cold and slice it for lunch with the crisps and lettuce and no doubt I have some pickles lurking somewhere.

sexki11en

3 chicken legsfrom the fridge that were probably a bit closer to being on the turn than they should have been. but I think they'll be OK.

Now just need to decide what to do with them. Might make a vindaloo.

SK x