In my slow cooker today.... part 2

alipops1986

Never tried a slow cooker before - my mum has given me hers!

So i've just put in: 2 lamb chops, potatoes, carrots, peas and onions. With lamb and mint gravy.

I am excited about tea now!! :j

niceblokejohn

Hi

In mine today i have made a spag bol!. I browned the mince with 2 onions, then added a jar of bol sauce (bertolli) chopped mushrooms, tom puree, a jar of ratatouille and some herbs with veg stock (only 2-3 inches woprth)

X

btw i have a bag of pearl barley in the cupboard, any ideas on how to use this slow cooking?

strawberri_shortcake

Today I'm cooking Chicken Tagine from here:

http://allrecipes.co.uk/recipe/8591/slow-cooker-chicken-tagine.aspx


I usually stick with lots of tried and tested meals (stews, soups, spag bols etc) and I'm comfortable that I know what I'm doing. However, I've just made this mixture and tossed it into my slow cooker. Thing is - the sauce is VERY thick and just covers the layer of chicken but nothing else. I was planning on going out in a bit but I'm worried the sauce covering will go to nothing and my meat will burn. Should I add some more stock or not? Aggh! _pale_

Slinky

Sunnyday wrote: »

Slinky do you fancy sharing the recipe please?

I`ve lots of hg onions and your soup sounds lovely

SD

1 pound of onions finely chopped
1.5 oz butter/marge or similar (I used olive oil spread)
2 oz plain flour
1 3/4 pints chicken stock
small pot of single cream (150ml - sorry mixing my imperial and metric here!)
salt and pepper


Fry the onions in a saucepan in the butter until soft but not brown. Stir in the plain flour, then slowly add the chicken stock stirring well to avoid lumps. Add some salt and pepper, stir well and transfer to your slow cooker.

Cook for 6-8 hours on low, or 3 hours on high then reduce to low for half an hour. Half hour before serving stir in the cream.

Makes 4 large bowls or 6 smaller ones.

Slinky

strawberri_shortcake wrote: »

Today I'm cooking Chicken Tagine from here:

http://allrecipes.co.uk/recipe/8591/slow-cooker-chicken-tagine.aspx


I usually stick with lots of tried and tested meals (stews, soups, spag bols etc) and I'm comfortable that I know what I'm doing. However, I've just made this mixture and tossed it into my slow cooker. Thing is - the sauce is VERY thick and just covers the layer of chicken but nothing else. I was planning on going out in a bit but I'm worried the sauce covering will go to nothing and my meat will burn. Should I add some more stock or not? Aggh! _pale_

My slow cooker book says that if you have too much liquid at the end, take the lid off and let it reduce down. If you're worried about it burning, adding in some stock or water sounds like a good idea if you have time to let it thicken up again if necessary when you come home.

tazladytaz

niceblokejohn wrote: »

Hi

In mine today i have made a spag bol!. I browned the mince with 2 onions, then added a jar of bol sauce (bertolli) chopped mushrooms, tom puree, a jar of ratatouille and some herbs with veg stock (only 2-3 inches woprth)

X

btw i have a bag of pearl barley in the cupboard, any ideas on how to use this slow cooking?

I always add pearl barley to my stews and soups.

mollythewestie

In my SC today I have: half a silverside joint, parsnip, carrot, onion, celery, swede, stock and herbs. Will make some dumplings later to go with it.

parsonswife8

mollythewestie wrote: »

In my SC today I have: half a silverside joint, parsnip, carrot, onion, celery, swede, stock and herbs. Will make some dumplings later to go with it.

I had the same joint in my slowcooker a few days ago and after having a roast dinner for DH and I, we are still enjoying beef and mustard sarnies.

It was lovely and I will buy one again when it gets colder.:T

tazladytaz

parsonswife8 wrote: »

I had the same joint in my slowcooker a few days ago and after having a roast dinner for DH and I, we are still enjoying beef and mustard sarnies.

It was lovely and I will buy one again when it gets colder.:T

I am reading conflicting information, do you have to cover all ingredients with fluid or is the lid enough to keep the moisture in?

fuzzgun19

fuzzgun19 wrote: »

I'm looking for a slow cooker bread & butter pudding recipe too... i've never made this before.

Does anyone know a recipe?

Anyone know one suitable for a slow cooker?

I've googled but only found oven recipes?