In my slow cooker today.... part 2

Sunnyday

Keema mince in mine today - it will go on overnight

I`ve added extra garlic and some madras curry powder to the recipe to make it extra hot as we have the sniffles and a good strong curry usually helps make them go away

SD

*iluvmymini*

Theres a rice pudding in mine, experimenting with this for the first time but it certainly smells lovely. I used soft brown sugar, cinnamon and nutmeg.

Raksha

chaliepud wrote: »

It's from the Hamlyn 200 slow cooker recipes book, only £3 odd on Amazon...(p.132)

http://www.amazon.co.uk/Hamlyn-Colour-Cookbooks-Cooker-Recipes/dp/0600620697/ref=sr_1_1?s=books&ie=UTF8&qid=1328883935&sr=1-1

Macaroni with smoked haddock.

200g macaroni
1tbsp olive oil
1 chopped onion
50g butter
50g plain flour
450ml milk
450ml fish stock
175 g grated cheddar (I used a lovely strong tangy one for extra flavour)
1/4 tsp grated nutmeg
500g skinned smoked haddock cut into 1 inch cubes
200g can sweetcorn
125g spinach, torn
seasoning

...................................................

Preheat slow cooker, tip macaroni into a bowl, cover with plenty of boiling water and leave for 10 mins while preparing the rest.

Heat oil in saucepan, add onion and fry, stirring for 5 mins, or till softened. Ad butter, once melted stir in flour, gradually mix in milk and bring to the boil, stir till smooth. Stir in stock, add 125g of the cheese, nutmeg and seasoning, and bring back to the boil, still stirring.

Drain macaroni and add to slow cooker pot with haddock and sweetcorn, pour over sauce and stir gently together. Cover and cook on low for 2-3 hours.

Stir spinach into macaroni, replace lid and cook on low for 15 mins, lift out pot and stir agin, sprinkle remaining cheese over the top then brown under a hot grill until golden.

....................................................................

(I didn't have enough smoked haddock so half of the fish content was salmon and cod from a fish pie mix but it was still lovely) we had it with a green salad and granary bread freshly out of the BM, very yummmmm. :T

Just had this for tea, fed a hungry family of 4 adults nicely. Even though I didn't do the spinach.

Next time I think I won't worry about pre soaking the pasta, it was a little past 'al dente' . Could easily work well with smoked ham instead of haddock.

Ich_2

Ham shank, leek, onion, carrot, swede, potato and a bit of brandy in the stock. Due to serve soon with boiled potatoes

oliverbendix

Beef skirt, shin beef and two pieces of oxtail (all yellow-stickered for less than 2.50 for the lot), red onions, leek, mushrooms, carrots, sliced new potatoes, tin of tomatoes, 3 fat cloves of garlic, red wine, thyme, small tin of pinto beans and instead of stock, a large tin of beef bourguinon. Probably beef overkill, but what the hell.

claregre

2 onions, sliced
1.5kg boned & rolled pork shoulder
2 tbsp brown sugar (it says demerara but I used soft brown)
2 tbsp Worcestershire sauce
1tbsp American mustard (probably worth using so its not too harsh)
2 tbsp Tomato Ketchup
1 tbsp Cider Vinegar
Salt & Pepper

Fry off the onions for 3-5 mins until a bit softened, then put in the SC. Put the pork on top. Mix the rest of the above ingredients together and baste the pork well, spoon a bit of the mix on to the onions. Season.
Put on low for 8 hours.

Take out the pork, and skim the fat off the juices. Put the juices & onions into a pan and reduce down with a squeeze of bbq sauce.

We served with the reduced onions in burger buns.

I probably had a bit less than 1.5kg of pork, but kept the baste mix the same, just didn't use it all. I basted it after 4 hours, but only because I was at home.

HTH x

claregre

Looking for inspiration for a piece of rolled shoulder of lamb I've got in the freezer?

OH thinks it'll be too fatty to put in the SC, and I'd like to leave it whole if possible, but I guess I could cube it.

claregre

oliverbendix wrote: »

3 fat cloves of garlic

Can you tell me where you get your garlic from? We are finding the supermarket ones more and more disappointing - the cloves are TINY! Thank you

Diflower

claregre wrote: »

Looking for inspiration for a piece of rolled shoulder of lamb I've got in the freezer?

OH thinks it'll be too fatty to put in the SC, and I'd like to leave it whole if possible, but I guess I could cube it.

I've done half shoulders on the bone very successfully (and I was very dubious too).
The last one I just mixed some Ras el hanout with a little oil, harissa (I think) and lemon, and rubbed it all over. No liquid added.
You could do the same with a mix of olive oil, lemon juice, garlic and herbs, or curry spices.
I was surprised how well it did, the fat just melted off. I did put it in a tray in the oven for 20 mins to dry out the edges, but only because the oven was on.

I think it would also be fine with veg /liquid added so long as you did it ahead so you could then skim off the fat.

miggy

I jointed a chicken the other day and there was quite a lot of raw chicken left so yesterday I put it all in the SC as it was - bones and all - and cooked it for about 6 hours with some honey glaze left over from gammon. I hoped the glaze, which was quite strong, would go well with the chicken but in fact the juices from the chicken diluted it a lot.

I tried a bit and it's edible but disappointing.

I've picked the meat off and frozen it in the juices (very little fat as I'd skinned it and thrown out the fatty bits). The idea is I can add some veg and maybe some smokey bacon and make a pie... I think the bacon combined with the glaze that's gone into the juices will add flavour.