Slow cooker virgin

weegie_2

I have a russell hobbs "you are what you eat" one - 3.5lt. Currently have a lamb korma cooking away - smells amazin. I've used it several times now and find it a godsend as I am a full time working mum with 2 kids :-)

Josie_Jump_3

I'd also recommend using Kallo stock cubes instead of Oxo etc, I've started using their beef cubes - no MSG, gluten and I believe all natural, the flavour if fantastic.

Justamum

Amazon have the Morphy Richards one at £24.99 at the moment - but I don't know what the postage on that would be.

jennyjelly

Justamum wrote:

Amazon have the Morphy Richards one at £24.99 at the moment - but I don't know what the postage on that would be.

Isn't postage free if you spend over £15?

jennyjelly

I paid £2 for mine at a boot sale the summer before last. There were no instructions with it, but in the next row of sellers I bought 2 books about slow cooking for 50p. It's been in constant use for the last 2 winters and I wouldn't be without it.

An the moral of that is: wait a couple of months until boot sales start again - there are always loads of gadgets and things that people have decided they won't use again.

I love a bargain! :j

thriftykatie

weegie wrote:

I have a russell hobbs "you are what you eat" one - 3.5lt. Currently have a lamb korma cooking away - smells amazin. I've used it several times now and find it a godsend as I am a full time working mum with 2 kids :-)

Sounds yummy - would you mind posting the recipe? I have recently bought a slow cooker and have been experimenting quite successfully, but would love more recipes to add to my repertoire.

Hadley

Mother in law bought us a slow cooker 12 years ago as an engagement present I have not used it yet.Do you think it will still be alright to use?

weegie_2

thriftykatie...I use the following recipe and kinda adapt it slightly each time. I've used lamb this time and cooked it longer at a lower heat. Only using lamb to keep the husband happy - I prefer chicken :-). This will serve about 2-4 people.

Chicken Korma
500g Chicken breast – skinned and cut into strips
20ml Olive oil
2 Onions – approximately 350g sliced
2 Cloves of garlic – crushed
1 teaspoon Sugar
Pataks Korma paste (about 3 heaped teaspoons)
200ml Single cream
100ml Coconut cream – mixed with 100ml water
1 Bay leaf
20g Ground almonds
40g Cashew nuts
2 teaspoons Garam masala

Method
1. Heat the oil in a frying pan and add the onions, garlic and sugar. Stir over the heat until caramelised. Add the paste and stir over a low heat for a couple of minutes. Puree the mixture (you can let it cool if you want)
2. Brown the meat.
2. Place the puree, chicken, cream, coconut cream and water, bay leaf and cashew nuts into the slow cooker (I've usually bunged everything in a pan first to heat it up) Stir the mixture well and cook on the high setting for 1 ½ hours.
3. Towards the end of the cooking time stir in the ground almonds, garam masala. Adjust the seasoning to taste.

I tend to find if I cook to long it's not as saucy and the sauce goes a bit too thick.

jennyjelly

Hadley wrote:

Mother in law bought us a slow cooker 12 years ago as an engagement present I have not used it yet.Do you think it will still be alright to use?

As long as it's been stored in a dry place it should be ok. Only one way to find out!

madison's_mum

Just to let you know, it did my recipe & it was delicious!! I even went out while it was cooking & nothing exploded! I think i will have to try the korma rcipe it sounds yummy. Will i be OK to use coconut milk instead of coconut cream asi have c.milk in the cupboard at the moment as it was on offer