Slow cooker-gathering dust!

swizzle_2

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Since the warm spell, well even before then my slow cooker has remaind unused.

Any ideas for `summer` slow cooker recipes?

Beef stew was ok in winter- but do not fancy it at mo.

Plus my child- even though they are getting better- still not keen on things in a sauce, any idea`s?

Thanks

stuart264

Do what I am currently doing with mine. Make Rice pudding and then chill it overnight and serve with slices of peaches or nectarines that everywhere seems to be sellilng dirt cheap by the punnet.....

Or "Pea Soup".....has to be the cheapest meal on the planet...costs about £0.40 for 4 people..."steep" peas overnight with soup mixture then add about 2-3 pints water and cook on low all day then blend it and serve with melba toast which is easy to make and a good way of using up stale bread

Debt_Free_Chick

A kind of Moroccan chicken thingie ......

Tagine, I suppose, but I hate all those hyped up new words for "casserole". Anyway ..

Chop & fry onion
Crush a clove of garlic and mix to a paste with cinnamon, ginger and pepper.

Add to the onion mix and fry gently until fragrant.

Put chicken in SC, dump onion mix on top. Add water or stock to almost cover (not necessary to completely cover).

SC for a few hours - the chicken should be falling off the bone. Add olives, preserved lemon, coriander and parsley and SC for another 15 mins.

Taste sauce & season, if necessary. Transfer chicken and other solid ingredients to a serving plate, with a slotted spoon, and keep warm. If necessary, reduce the remaining liquid to thicken slightly. Pour off any excess fat and then pour over chicken.

Preserved lemons - lemons preserved in salt (hence you add none to the chicken dish). Easy to make. Put coarse sea salt (about 1tbsp) into a preserving jar. Cut into lemons to form quarters, but don't cut through - leave each segment attached to the base of the lemon. Ease out any pips you can see. Pack the cuts with sea salt, close them up and pack into the jar (you'll need 5-7 lemons depending on the size of the jar.

Squeeze juice from another lemon, add to jar and then top up with boiling water. Leave for 2-3 weeks.

When you want to use them, rinse them under cold water, to remove any salt on the surface. They lose their sharpness when preserved this way, but impart a wonderful summery feel to chicken.

I guess you could do the same with lamb and possibly pork.

Debt_Free_Chick

stuart264 wrote:

Do what I am currently doing with mine. Make Rice pudding and then chill it overnight and serve with slices of peaches or nectarines ...

Try making rice pudding with cardomom - lovely cleansing effect on the palate and somehow quite summery.

Kazonline

Last week we had 'polynesian pork' and chilli and ginger chicken (with pineapple) from the s/c index. Served each with micro'd new pots, salad and mayo. Will probably omit the chilli from the chicken dish if it's warm when I next make it. This week I'm trying the sweet and sour chicken with cola recipie.
Found these meals easy to manage in the heat - both to prep and eat!
HTH
Kaz x