In my slow cooker today.... part 2

Gintotmelinda

Neck of lamb with chopped onions,potatoes and own carrots from garden. All in a Ja**e Ol***r red onion and rosemary sauce from a jar(blushes). Smells yummy.....OH and I will have with broccoli,cauli and some new potatoes. Hope there will be some left!

Herbyme

the only trouble with chicken overnight is I find the smell a bit odd over breakfast ;-) but it makes great gravy and great risotto and soup, so it's well worth it!

Herbyme

btw wee_jo, keep an eye out on freecycle, they're not all as clued up about sc's as we old timers ;-)
duh, can't seem to get this on the end of the post above, trying to be tidy and failing...

smiler34

4 chicken breasts, a tin of taco beans and a tin of chopped tomatoes plus a good glug of water...god knows what it will taste like but I smelt nice lol

Sublime_2

katylou6180 wrote: »

I wondered if anyone was able to help me! I am now working a silly shift at work which means I am never home at dinnertimes with my family, I have recently purchased a slow cooker "upgrade" as the one I had was years old and if you left it too long everything dried on the bottom! I seem to be suffering somewhat with a bit of a liquid problem with this one! I decided in my wisdom to try and make "bbq pulled pork" basically upended pork shoulder into cooker (and it was proper pork from the farm that my sister in law works on...no added water or anything like that) and put bbq marinade on it (bottled stuff, and all it did was coated the meat) and by the time o/h went to get it out the slow cooker was half full of bbqy manky liquid...the meat was lovely, but what I had envisaged was pork in a nice thick sauce!!! My question is what am I doing wrong? I have purchased some sauces from approved food and was thinking of putting in some sausages with some casserole sauce...which in the bottle is nice and thick- but am just wondering what on earth is going to happen to that if I leave it all day!!! Any tips would be appreciated

I usually use flour (cornflour/or plain) to thicken.

For a joint you could coat in seasoned flour first to thicken. For stews, I tend to just sprinkle it around, before adding liquid.

Mrs_Tradition

Hi there - can those who have tried tell me the best way to do bolognaise meat sauce in my sc? I'm making lasagne tomorrow so want to do the meat sauce today to allow flavour to develop - thought I'd try in my sc.
Can I use my normal recipe maybe reducing the liquid and shall i brown mincw etc in pan first?
Many thanks.
I have beef stew in there now.
)

lilac_lady

In my slow cooker today I have 2 x packs of Sainsbury's chicken legs and thighs (£3 - BOGOF) cooking on their own. I'll freeze the cooked meat and use it in portions for dishes like curry and pasta based ones.

Also sandwiches if I can afford the bread after the prices rises!

Sunnyday

Mrs_Tradition wrote: »

Hi there - can those who have tried tell me the best way to do bolognaise meat sauce in my sc? I'm making lasagne tomorrow so want to do the meat sauce today to allow flavour to develop - thought I'd try in my sc.
Can I use my normal recipe maybe reducing the liquid and shall i brown mincw etc in pan first?
Many thanks.
I have beef stew in there now.
)

Hi,

its entirely up to you, some peeps briwn the mince and onions first but others like me who are lazy don`t bother and just throw it all in

The only thing that i can think of is not to put too much liquid in as it won`t evaporate in the sc like it would in a pan.

HTH

SD

gettingthereslowly

In mine today is loads of veggies, a leg of turkey and some stock.

Turkey and veg with pots for tea and whats left will be whizzed up for soup yum yum yum

Sunnyday

Almost forgot...............

In mine today is an enormous piece of braising steak that i bought on offer a while ago and froze, i defrosted it last night and added two onions from the garden and a can of guinness - smells gorgeous

I think that i shall be pie making later.

SD