In my slow cooker today.... part 2

malefic

We had chicken casserole tonight. Aldi thighs and drumsticks, pack of 10 pieces for 3 quid. Onions, leaks with it and three spud chopped up and roasted.

Enough for four of us and enough to make 4 pasties with the rest in ready rolled pastry for lunch boxes tomorrow ...… hungry again now!

shiningfaery

Lamb mince with carrots, turnips, onion, garlic, mixed herbs and a gravy. Will add dumplings nearer the end....yummy.

zcrat41

A pasta sauce of tinned tomatoes, spinach, onion, garlic, peppers, mushroom and carrot. Am going to experiment with adding the pasta 30 mins before the end. Will add some bacon to DH's.


It's flavoured with Lea and Perrins, cumin, ginger and paprika.


Good way of using up all those leftovers!

Lilyplonk

Big 'pot of Scouse' going in mine shortly - managed to get lots of whoopsied veggies recently and this will use up the very last of them
.

All 'prep' done last night while watching Poirot, so only have to 'get it all going' this morning .

Can hear hailstones on the windows outside - this is going to be sooooooooo good tonight for evening meal when I come in from my voluntary job :drool:.

Catslovelycats

I'm new to all this and am itching to try something out.

Could someone please tell me: if I stuff a load of veg in my pot with some sausages, what would I add liquid-wise? And how long would I need to give it to cook?

I want to use up some leftovers so don't want to tie myself to a 'proper' recipe!

Thanks

jpscloud

Cats, it depends what end product you're after but for a sausage casserole type thing, I'd use say four to six sausages, a large (chopped) onion softened in olive oil, veggies of choice and a pint or pint and a half of stock - thicken up to consistency you like near the end of cooking. I often use whoopsied sauce mixes or seasoning packets in this sort of dish but I know purists wouldn't like that, and if you have some really good stock it probably shouldn't be necessary.

I think it was on this thread some way back that somebody said to brown the sausages first.... not necessary for cooking but apparently they look "scary" if not browned :eek:

Catslovelycats

Thanks jpcloud. That's a good starting point for me to go with!

mi_jardin

A rolled breast of lamb stuffed with apricot stuffing, and its sitting on a halved onion which will make some nice gravy with the juices.

Frugalsod

It has been a long time since I used mine. I need to make space in my freezer for the chilli that I will make. I will be making some soup as well so need to have a clear fridge as well.

superrhinos

Using my SC for the first time today and have a chicken casserole bubbling away nicely. I think I may well have added too much liquid but I suppose it will be a bit of trial an error until I properly get the hang of it. I am also hoping that the teaspoon of flour mixed in water will help to thicken it.