In my slow cooker today.... part 2

Sunnyday

Doggie food in mine tonight, all ready to be switched on when the leccy changes over

SD

emmylou83_2

Hi, i have been lurking on this thread for a few weeks now, and today i actually went and got a slow cooker! :j Now just to work my way through all of the meal ideas i have stolen from you all!!:rotfl:

Sunnyday

emmylou83 wrote: »

Hi, i have been lurking on this thread for a few weeks now, and today i actually went and got a slow cooker! :j Now just to work my way through all of the meal ideas i have stolen from you all!!:rotfl:

:j OOHH a lovely shiny new cooker, welcome to the thread and i hope that you have many lovely tasty meals from your new SC

SD

leeegglestone

today i did a small venison joint in SC n had it wiv homemade ovenchips, roasted parsnip n carrots, poached egg n beans

gizmo111

Sunnyday wrote: »

Hi Fairylittle,

i just put what ever is left over in the food processor (after i`ve strained the liquid off) and add about half a pack of room temperature butter. The fp is usually about half full once i`ve blitzed the meat first and then i add the butter.

The butter helps it to set so there are no exact amounts, less will be better as it works out cheaper, recently i`ve taken to adding less butter and a tiny amount of the cooking liquid for a softer set. As long as its not liquid it should be fine and once its portioned up and refrigerated overnight it firms up a lot.

I freeze mine the next day.

Enjoy

SD

Help me get over this one - I love pate and am quite happy to cook anything from scratch. I hate the taste of liver and haven't cooked it for around 14 years when I used to cook it for ex and his dog, call me dumb but never realised that pate was made this way and have always paid extortionate price for it. Will need some hand holding when I try to cook this.

Lexxi

Sublime wrote: »

Don't let it put you off cooking bolognaise sauce, as its great in the SC.

I think I'm going to try it later in the week as I can have it with jacket potatoes.

I made a beef stew thing today with braising steak, I cheated a little as I had to borrow an onion and potato from my mum so cooked them there before I put them in. It's pretty good and I managed a thick gravy, just don't know how!

Sunnyday

gizmo111 wrote: »

Help me get over this one - I love pate and am quite happy to cook anything from scratch. I hate the taste of liver and haven't cooked it for around 14 years when I used to cook it for ex and his dog, call me dumb but never realised that pate was made this way and have always paid extortionate price for it. Will need some hand holding when I try to cook this.

I always use lambs liver as its milder tasting than the others, just use plenty of bacon if your don`t like too strong a liver taste.
If your can lay your hands on the packs of cheap cooking bacon in the supermarket these are great but don`t cut all of the fat off. Leave some of it on. You won`t know its there afterwards. I always leave a bit of the fat on the bacon even if i`m using back bacon when its on offer. I think that smoked bacon would be nice but i`ve always used plain as i don`t cook with salt so i assume that it would taste too salty to me.

Its dead easy honest Leave it to cool in the SC and make the pate when its still warm for the best results. It just looks like a container of stiff goo but once its firmed up its lovely.

Good luck, i`m sure that you won`t need it though as its nice and easy.
SD

Lexxi

Is there are way I can cook a whole chicken in the slow cooker and get gravy out of it? I'm trying to do a meal plan and we're thinking of something like a sunday roast but would like to get some gravy too

champys

Today I did a vegetarian chili con carne in the SC (with bulgar wheat), adapting a Moosewood recipe. There's loads left, which can be frozen or used as fillings for tortillas. This weekend the SC will be in use to help me bottle some leftover honey from last season - there are two half buckets still standing there which had solidified before I had time to put it into jars. I had been thinking what to do, as I was fed up with those buckets still standing around - then had a brainwave to use the big 6l SC to melt it!

23rdspiral

gammon hock, dried peas, carrots and onion. yum.

oh, the OH is asking for his brunch, better go. it's not enough that dinner is all prepared, he wants feeding now! :rotfl: