In my slow cooker today.... part 2

craft-a-holic

I'm getting better at using my slow cooker so today it was a Lamb Tagine, recipe courtesy of Nigella Lawson, and it was delicious. The lamb was so tender that it melted in your mouth and eight empty plates came back to the kitchen...

elf06

SusanC wrote: »

It's a little bit experimental but here you go:

Grease a 2lb loaf tin (I use lard because the loaf comes out much easier)
Put 1 cup sourdough starter, 1 1/4 cups water, 1/2 tsp yeast and 1/2 tsp salt in bowl or jug and mix. (I find a large plastic jug more convenient. Yeast is optional but makes a less dense loaf then "pure" sourdough.)
Add 1lb flour and mix. It will be runnier than regular bread dough - more like thick cake mixture.
Pour/scrape into tin and smooth the top with your spoon.
Cover and leave overnight (or at least eight hours).
Put crumpled up balls of aluminium foil and 1 1/2 cups water in slow cooker and put it on high for 15 minutes.
Cover loaf with aluminium foil (because otherwise water drips on it from the lid and makes it soggy on the top) and cook in slow cooker for about 3 1/2 hours. (You can stick a skewer in to check if it is cooked.)
If you cook for longer, you may need to add more water to ensure the slowcooker doesn't go dry.

ETA: This is with a 6.5L oval SC. You can do a 1lb loaf in a smaller one but obviously would need to adjust quntities and timing appropriately.

Thats fab thanks - i have a 3.3ltr SC and a 1lb loaf tin so should work fine - thanks again

In_debt_5

Rice Pudding in mine to use up milk that was going out of date today. It cooked for 5 hours on high and now it is cooling nicely ready to be frozen.

Got whole chicken ready to go in tomorrow morning

freezspirit

Ok tomorrow we are going to try 2 duck breasts in the slow cooker for the first time so any recipe suggestions?

Sunnyday

Shoulder of pork in mine (on offer at MrM) with an inch of water and lots of dried sage. MMMMMMMMMM

SD

elf06

sausages, onion, mushrooms and herbs which I will add gravy to later and pop in the freezer

sunshine6650

sunshine6650 wrote: »

Well tonight i have 2 large packs of mince ' browned 1st' 3 chopped celery, couple spoons of lazy chilli,3 gratted carrot, fried onion, lentils, red wine, 3 tins of toms, tom puree...will go on for about 8 hours tonight then made into lasagna, chilli, shep pie & wrap filling for 3 adults. poss few extras..

x

Well forgot tp turn slow cooker on so its been on since just before 8, 3 hours on high then about 3 on medium!!! then the cookathon will begin!!!

lickylonglips

Have put in 500g diced swede, 2 very large carrots thinly sliced, 2 small red onions finely shredded, 5 frozen "discs" of spinach, a small handful each of chick peas (pre-soaked), haricot beans (p-s), barley and green lentils, a big squirt of tomato puree, a big squirt of garlic puree, a tablespoon of dried mixed herbs, 2 chicken stock cubes and a kettleful of boiling water. has been on since 7:30 and is already smelling delicious. should be done by about 2 this afternoon. will let it cool, then portion it out and freeze, leaving one portion out for my lunch at work tomorrow.

Olliebeak

Today I've got some whoopsied Sirloin Steak (browned first) sitting on top of diced swede, diced onions, chunks of carrot and parsnips with some oxo beef stock. It's fingers crossed as I've never done this before. As the meat was whoopsied, I won't be too annoyed with myself if it's not 'spot on' - as long as it's edible - because the aroma is going to be sooooooooooo :drool: all day .

wayne

been reading this thread with interest.i have a slow cooker that we use at the mo just to do a gammon joint in but would love to use it for more.i have tried stew and etc in it but veg always feels uncooked even after beaing on for about nine hours.can you knowledable people lease explain where i,m going wrong.:D