In my slow cooker today.... part 2

maddiemay

nikkita wrote: »

hello everyone.
I have just aquired a Russell Hobbs country style 3l slow cooker
(model number 5805) I dont have any instructions with it and cant find an online manual.Can anybody help me please? are there any general rules when using a slow cooker? How much liquid goes in? i really am a novice at slow cooking.Thanks in advance

Don't know if you have seen this www.russellhobbs.com.au/manuals/docs/4443BSS.pdf

it is for my model, but does give some basic guidlines if you scroll through it. I find that charity shops often have general books for slow cooking, and my local library has a couple, it will be a bit hit and miss, but if you look through this thread you will see that lots of recipes and ideas have been given.

curly33

Hello everyone!!

I've just got a slow cooker for my birthday (bit early but it was in the sale)! Anyway, so far I've made chilli and a rice pudding which were both lovely.

Today I'm making chicken wings in a bbq sauce. I browned the wings first (which I'm not sure I needed to do) then cooked on high for about 1.5hrs until they started to smell and now it's on for a few hours on low. OH just texted to say he'll be late tonight - can i keep them on the warm setting or am i best taking them out to cool before crisping them in the oven? I just don't want to poison us. I'm not so bad with other meats but poultry I'm always wary.

Any advice gratefully received thank you

greentiger

Caribbean Pepperpot Stew tonight

nikkita_2

Thanks maddiemay x

Missli

Soup; hm chicken stock, 3 handfuls of red lentils, 2 handfuls rolled oats, 6 carrots, 2 leeks, onion, 2 cloves garlic, paprika, chilli flakes, and a pinch of seasalt. Will blend before serving.

Missli

greentiger wrote: »

Caribbean Pepperpot Stew tonight

Recipe please!

greentiger

Caribbean Pepperpot Stew

This recipe was in Slimming World this month!

A few notes - it wasn't designed for slow cooker, but I just used less liquid, put it on low and left it all day. It was delicious!!! I made the quantity for 2 people, and there is plenty for us to have it again (I've frozen it) and we like our food (hence slimming world:D)



Caribbean Pepperpot Stew

Serves: 2 (4)
Ready in about 1 hour 50 mins (2hrs 20 mins)
Syns: free

Fry Light
400g (800g) stewing beef, all visible fat remove, cut into bite sized pieces
2 (3) red peppers, deseeded and cut into bite sized pieces
1 (2) small sweet potato, cut into bite sized pieces
200g (300g)green beans, trimmed and halved
2 (3) garlic cloves, finely chopped
2 tblsp jerk seasoning
1 tblsp red wine vinegar
¼ tsp sweetener
200g (400g) passata with onions and garlic
200ml (400ml) beef stock
2tblsp Worcestershire sauce
salt and freshly ground black pepper
200g (400g) long grain rice
small handful flat leaf parsley, finely chopped, to garnish


1. Preheat oven to 160˚C/fan 140˚C/ gas 3. Place a medium flame-proof casserole dish over a high heat. Add the beef and fry for 4-5 mins, or until lightly browned, stirring occasionally.

2. Add the peppers, sweet potat, beans, garlic, jerk seasoning, wine vinegar, sweetener, passata, stock and Worcestershire sauce. Season and stir well. Cover and cook in the oven for 1 ½ hrs (2hrs), or until the beef is meltingly tender.

3. Cook the rice according to the packet instructions, then drain well. Divide the stew and rice between 2 (4) bowls, garnish with parsley and serve.

greentiger

Caribbean Pepperpot Stew

Another note:

I didn't fry the meat first (too many dishes to wash), just threw everything in the slow cooker at once!

Missli

Thanks greentiger!

wouldbeqaulitymoneysaver

I steamed a mini Christmas pudding mean't to be streamed for 30 minutes for god knows how long! with an open tin of ready made custard, ambrosia brand, so both got cooked!!!
It worked but I cooked them for far too long. I have next years Christmas Pudding already that thankfully has a good useby dates, so many dates were disadvantages (waitrose). So I was wishing to test my Christmas pud in a lake of tasty custard hypothesis.