Slow Cooker - The Recipe Collection

Sugarhunny1

chocogirl wrote: »

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?

I had the same problem and haven't used jars of sauce since. I came home to a burnt on mess that took ages to scrub off. Would like to know how to NOT to do this again!

Sugar xxx

matimage

OOh, look what I just found: http://www.pataks.co.uk/pdf/kenwood_recipe_booklet.pdf
Great for all us curryholics!
I think it is designed for a special curry cooker but by the looks of it its just a slow cooker repackaged!

boredjellybean

Hi there

this is my first post - I have been reading this thread with much interest!

I have a 6.5L slow cooker & have been told that if I wanted to cook smaller quantities I can put a smaller dish inside it - can someone please give me advice on this as I am relatively new to slow cooking, do i need to put liquid around the outside of the smaller dish? do i need to put a lid on the smaller dish?

Any help/tips & advice would be great

many thanks in advance
bjb:D

squeaky

Yes to both.

It's a common trick, especially when making things like sponge puds, suet pudding or even pate in your slow cooker.

noonesperfect

Could I do a baked egg custard type thing in my slow cooker, maybe using it as a sort of bain marie Squeaky?

patchwork_cat

Yes noonesperfect see post 1163

squeaky

I don't see why not...

..erm...

YEP!

According to my handy crock pot cooking book you should cook it on low fro four hours.

Make your mixture (with hot milk).

Put it in the dish you want to cook it in and cover with foil.

Put a jam jar lid (or something) in the base of your crock pot and stand the dish on it.

Pour in boiling water to come half way up the side of the dish.

Voila!

boredjellybean

squeaky wrote: »

Yes to both.

It's a common trick, especially when making things like sponge puds, suet pudding or even pate in your slow cooker.

thanks for that squeaky - are the cooking times the same & any idea on liquid (ie half way up the dish ect?)

sorry for so many questions

thanks again bjb

squeaky

I'm not sure about timings but half to threequarters up the side (that sounds rude! ) is pretty common.

Sponge puds 2-3 hrs on high

Suet type puds 3-4 hrs on high

Pate 4 hrs on high

Times do vary according to the type of pud but those are fairly typical.

chalkswindon

I cooked my first whole chicken in the slow cooker on Sunday and what a success it was.

I got up the same time i would if i was going to work so i could keep an eye on it and see how the times would work out if it was a normal 9-5 day for me.

7.30 I put the slow cooker on high to warm up without anything in.

Then I cut up two carrots in half length ways.

Diced half an onion.

Washed Chicken and put the other half an onion instead the cavity.

Placed Carrots in slow cooker with onions placed chicken on top

poured half a glass of cheap white german wine.

Left on high for half an hour then left on low for rest of day.

This was cooked perfectly by 3 but left till five which was just as good as.

Added cornflour to thicken the juices to make the best gravy ive ever had.

Served up with usual veg.

Wifey said it was best chicken she had ever had.

Chicken was 1.4KG and we had more than enough for curry on Monday too.

Thank you everyone for all the receipes on here.