In my slow cooker today.... part 2

mi_jardin

A suet sponge pudding with some homegrown frozen raspberries in the bottom.

freedom2011

Today it is a portion of left over mince from yesterday which I thought I would do with red lentils, tinned toms & extra veggies then add some curry powder to make a curried mince. Not sure how much curry powder to put in though so I am crossing my fingers that I will get the balance right.

squeakysue

Stewing steak, carrots, onions, mushrooms, tinned toms, beef stock & worcestershire sauce

moneysavingkitten

Today in the slow cooker I have my first gammon in cherry coke

Should be ready in, well any time now? It's half brown half pink, because I wasn't sure how much coke to put in. It's had 5 hours on high 7 and a bit hours on low.

I turned it over when turned the cooker down to low, but the pink bit hasn't got as brown as the other bits did on high. I picked it up with a fork and it fell apart into two halves, I'm guessing that is a good sign Smells a lot like cat food, but I'm sure it will taste better!

miggy

Sausages casseroled with tinned tomatoes, pasta sauce, yellow pepper and butterbeans...

(Very cheap sausages that had been in the freezer since July and fell to pieces while being cooked - but it still tasted good!)

Raksha

A bag of Tesco value lamb mince, a cup of water, two 'sofforito' stock cubes and a mint seasoning sachet. On high for 3 or 4 hours, then turned down to low while I had a 3 hours long 'NanaNap'. Meant to peel some potatos for a Shepherds pie, but ended up serving it with Naan Bread and salad (just enough left to make a single portion SP for OH to take to work on his next evening shift). It went down very well and didn't appear to 'touch the sides'

I'd never thought about using the SC to 'dry fry' before, it was lovely, very tender and meaty

lisle

Good Morning All!

I am new to all this and fear I may be about to poison my family!!

In my slow cooker I have carrot, onion, parsnip, courgette, chicken fillets, stock and butter beans. It's the butter beans bit that is now worrying me.

I have soaked them in water overnight, rinsed thoroughly as per instructions and added them to the slow cooker. Not sure if I should have boiled them before I added them.

Previously I have made pea & ham soup and just done the same with the peas (soak overnight etc) and we're all still here.

Please can anyone help!!!

Thanks
Lisle x

ladyharleyrider

A version of lancashire hotpot..lovely neck of lamb (on the bone) lots of vegs, herbs and a bit of stock
smells great already

Sunnyday

lisle wrote: »

I have soaked them in water overnight, rinsed thoroughly as per instructions and added them to the slow cooker. Not sure if I should have boiled them before I added them.

Previously I have made pea & ham soup and just done the same with the peas (soak overnight etc) and we're all still here.

Please can anyone help!!!

Thanks
Lisle x

Sorry i`ve only ever used the canned beans in mine - the dried ones are still in the cupboard minus the packaging. A quick google found a HFW recipe which says to soak and then use without boiling so all should be ok.

You`ll laaugh at what i`ve just been prepping in mine - its to go on tomorrow though so a bit longer to wait before the verdict as its a leftover using up exercise

Carrots, parsnip, leeks, swede, lincolnshire sausages and - wait for it - a chicken chasseur packet mix :rotfl:

Fingers crossed for a tasty tea tomorrow night

SD

Diflower

lisle wrote: »

Good Morning All!

I am new to all this and fear I may be about to poison my family!!

In my slow cooker I have carrot, onion, parsnip, courgette, chicken fillets, stock and butter beans. It's the butter beans bit that is now worrying me.

I have soaked them in water overnight, rinsed thoroughly as per instructions and added them to the slow cooker. Not sure if I should have boiled them before I added them.

Previously I have made pea & ham soup and just done the same with the peas (soak overnight etc) and we're all still here.

Please can anyone help!!!

Thanks
Lisle x

They're fine:) It's only kidney beans that have to be hard-boiled for 10 minutes. A lot of other packs of dried beans also tell you to, but I think it's a case of one label for all.
If I don't think the sc will be on long enough I do sometimes pre-boil but only to get them cooking a bit.