In my slow cooker today.... part 2

CAT££

I had lots of left over beef from yesterdays roast dinner.

I have cubed my beef and bunged into the slow cooker, with some worcestershire sauce, bouquet garni, carrots, frozen peas, potatoes and topped up with gravy. Will serve with some yorkshire puds. Smells divine.x

Kal

claregre wrote: »

Beef Rendang yesterday - OH did it adapted from a non-slow cooker recipe, it was absolutely GORGEOUS.
Think we are both converted!!! ...

Sounds amazing - I would love the recipe if you don't mind sharing?

cat_g_83

sharalee99 wrote: »

Sad sad day. Washed the crock pot after dishing up beef stew, and it cracked. My slow cooker has gone to slow cooker heaven waaaahhhhh :sad:

Oh no. That is awful. Couldn't survive without mine. X

rubberbiscuit

Today is a lamb, spinach and lentil curry. Its my first 'bung it all in' no recipe attempt so Im hoping it tastes alright!:D

claregre

Oxtail in stout with loads of veggies on their last legs!

claregre

Has everybody put their cookers away for the summer?? Its a tad quiet on here.

Beef in stout today - the oxtail was nice but not an awful lot of meat on it for the money, so back to stewing steak today!

claregre

sharalee99 wrote: »

Sad sad day. Washed the crock pot after dishing up beef stew, and it cracked. My slow cooker has gone to slow cooker heaven waaaahhhhh :sad:

That is a disaster!!!! Hope there are some decent sales on somewhere with summer coming up so you can get a bargain on a new one!!

andygb

I posted this on the other thread about "what are you having for dinner tonight", so I suppose I should put it here as well

I am doing the following tonight:

Khoresht Ghemeh Bademjoon e morg

This is a Persian stew, which is slow cooked (in my slow cooker) chicken legs (you can use lamb leg chunks), large pieces of chopped aubergine and small red lentils, all in a tomato based sauce.

Using a big stewpot on the hob, gently saute a couple of chopped onions and 3 cloves of crushed garlic in a tablespoon of olive oil. Add a fair sprinkling of smoked paprika, half teaspoon turmeric powder, teaspoon garam masala powder (not always used but it adds warmth and depth to the flavour) and a pinch of chilli powder. Stir this well and then deskin 4 chicken legs and brown them on both sides, taking cae not to burn the onion mix. Then remove the chicken to a plate and seal the aubergine (cut in half lengthways, then quarter each half) in the onion/garlic spice mix. When this is done, place the chicken back in the pot and stir the ingredients. Add a tin of chopped tomatoes, and half a cup of small red lentils, plus the juice of half a lemon. Cover the ingredients with enough boiling water (not too much though) to allow it to simmer.
Put on the slow cooker on High to warm for about 15 minutes. The khoresht should be reducing down a bit in this time, so you can do some final checks on seasoning with salt and pepper.
After 15 minutes transfer the contents to the slow cooker, ensuring that the chicken goes in first, topped off with the aubergines and sauce (this stops the aubergines breaking up in the cooking process).
This should take around 4 hours to cook on High, but this is an estimate because every slow cooker is different.
It can be served on its own with crusty bread or with Persian rice (Basmati rice, with saffron and a butter crust (Tadigh).
My whole house is filled with the smell of this wonderful stew, just the thing for a miserable day like this.

NellyD

I have a experimental tomato chicken stew in mine today, bit of a store cupboard clear out meal so hopefully it will taste nice. Will be adding pearl barley to bulk it out a bit when I get home. Should last two days.

hardpressed

Anybody cook a bacon and onion roly poly in the slowcooker? Don't have one myself but my brother does and he wants to make one.