Slow Cooker - The Recipe Collection

chocogirl

I brought a slow cooker from Tesco half price after christmas, and thanks to this thread have made lots of lovely dinners and puddings, Hunters Chicken, stew, brisket (yummy) and the rice pudding and rasberry sponge is just pure heaven.

Am going to try and cook a whole duck in it tomorrow - never had duck before - so hope i like it.

purplecatlover

brisket today. turned it on on high at 12, will turn it down to low soon. planning to eat at 7ish. will it be ready? ive never cooked brisket before.

Sunnyday

purplecatlover wrote: »

brisket today. turned it on on high at 12, will turn it down to low soon. planning to eat at 7ish. will it be ready? ive never cooked brisket before.

I would think so unless it`s a huge piece, i do mine on low for about 9 hours and it`s fine if in any doubt have a poke at it an hour before and if it`s not done turn it up to high for the last hour, try and put the lid back on quickly though so the heat dosen`t all escape.
HTH
SD

Trow

Sticky Toffe Apple Pudding

From Slowcooker Easy by Sara Lewis

Serves 4-5
Prep time - 30mins
Cooking time - 3-3.5 hours on high

Ingredients
50g (2oz) butter, diced, plus extra for greasing
150g (5oz) self-raising flour
100g (3.5 oz) dark muscovado sugar
2 eggs
2 tblsp milk
1 dessert apple, cored and finely chopped (it doesn't specify peeled, so I didn't and it was lovely)

sauce
124g (4oz) dark muscovado sugar
25g (1oz) butter, diced
300ml (1/3 pint) boiling water

Preheat the slow cooker if necessary - see manufacturers instructions (I didn't, mine specifies never heat unless there is something in the crockpot). Butter the inside of a souffle dish that is 14cm across and 9cm high (I used a normal pudding bowl). Put the flour into a bowl and rub in the flour until the mixture resembles breadcrumbs. Stir in the sugar then beat in the eggs and milk till smooth. Stir in the apple.

Spoon the mix into the souffle dish and spread it level. Sprinkle the sugar for the sauce on the top and dot it with the butter. Pour the boiling water over the top and loosely cover with foil.

Lower the dish into the slow cooker, using a string handle or foil straps if required (I didn't use them, but I had plenty of space to get the dish out, if it was a tight fit I would have used it).

Pour boiling water into the crockpot so that it is halfway up the outside of the souffle dish. Put on the lid and cook for 3 to 3.5 hours on high.

Serve with ice cream, creme fraiche or pouring cream.

Its very generous for 4, imo, but it did all get eaten!

chocogirl

I have just put on a spg bol and 12.30 i have put it on Auto, do you think this will be ready by 5.30.

squeaky

That depends on the way auto works on your slow cooker. Some heat on high until the right temperature and then move to low heat; others heat it up and then change to a sort of "keep it warm" setting.

I'd be inclined to change to cook on high and then, around 4:30, if you think it's pretty much done, change to low until you're ready to serve.

chocogirl

My Auto setting, gets it to the right temp and then its meant to cook it on low, on mine sc and i love it loads, but i find that things catch round the sides on low so i would be really worried to cook on high, do all sc catch at the sides.

squeaky

The usual reason for catching on the sides is...

..vigorous stirring!

You end up coating the inside above your base liquid level with just a thin layer of your stock. Since the sides heat all the way up you end up burning that thin film.

It took me ages to catch on to that one

chocogirl

Thanks squeaky, yeah i do give it a good stir when i put it in the sc, thanks at least i know the reason now. I always give it a wipe with kitchen roll where i have made splash marks, but never go right down to the top of the food. Silly me.

chocogirl

Another quick question, when i cooked a chick curry, and today my spg bol, i was really lazy and used the jar's as was in rush, but it seems to be really drying out, if i used ragu sauce, how much water should i be adding?