In my slow cooker today.... part 2

Vala-Mal-Doran

My gosh iv had to seriously hunt for this board! Im hoping now the weather is turning there will be lots of tasty stew inspiration on here? :j

In mine currently is a 'use it up' style chicken curry with lots of veg and warming spices

Jammygal

Well I have dusted down my slow cooker this week and taken it off the top of the cupboard! First meal was beef casserole with stewing steak, carrots and onions. It was a huge hit with the kids

Vala-Mal-Doran

Actually does anyone have any suggestions what to make in the SC with a ys pork joint?
Other than doing it with coke or apples that is!

*iluvmymini*

Vala-Mal-Doran wrote: »

Actually does anyone have any suggestions what to make in the SC with a ys pork joint?
Other than doing it with coke or apples that is!

What about cooking it with a smidge of water, on a roughly chopped onion, with a bay leaf. When cooked, remove onion & leaf, drain fluid and shred with 2 forks. Return to s/c with BBQ sauce until warmed through. Serve in soft rolls with coleslaw and corn on the cob.

Ladyluck1

Vala-Mal-Doran wrote: »

Actually does anyone have any suggestions what to make in the SC with a ys pork joint?
Other than doing it with coke or apples that is!

Maybe a Chinese style pork joint? With soy, honey, ginger, garlic, chilli (if you like heat) and 5 spice?
In my slow cooker today is a simple veggie curry for hubby and leftovers for freezer.
Me and DS are having veggie filled Yorkshire puddings and gravy

cyclingyorkie

I'm a huge fan of my s/c for stews and chillies, but I've never cooked a big joint of meat in it....

Can anyone advise the nicest way to cook a brisket joint please?

MrsAtobe

My shiny new slow cooker has a chicken casserole in it . The recipe is from the book that came with it, I want to get some experience with it as it's my first. I'm going to add dumplings to it later, would an hour before the end be long enough for them to cook?

Thanks in advance.

krustylouise

I'd say 30mins to an hour would be perfect for dumplings. Good luck

MrsAtobe

Thank you, I've cheated and bought a packet mix for the dumplings as it was my first time making this as well. . Didn't want to do too many firsts on one day!

Chris25

cyclingyorkie wrote: »

I'm a huge fan of my s/c for stews and chillies, but I've never cooked a big joint of meat in it....

Can anyone advise the nicest way to cook a brisket joint please?

I've got a piece in mine at the moment.

The one I'm using at the moment is the old type that you pre-heat so made up some stock whilst waiting.

I had a reduced soup-mix pack to use (but usually throw in chopped onions, carrots & celery into cooker, then added some minced garlic, seasoning & tomato puree.

I browned my meat in the frying pan, then sat it on top of the veg. I've added a tiny drop of wine to increase the level of liquid - up to the same as the veggies. I also threw in a sprig of thyme.

It smells lovely & has been in there about 5 hours. I'm just about to turn it off as we're not having tonight but when it's cold I'll slice it, cover it in the gravy & we'll have it tomorrow.

I usually take out half the veg & blitz it with the stick blender & mix into gravy and the other half, we have as veg .

A whole chicken with some veg and cider is nice too.