Slow Cooker - The Recipe Collection

avoniel

Never used a slow cooker.Ordered this one which was on HDUK today. Do people here think it is a goo buy?
http://www.amazon.co.uk/Russell-Hobbs-13482-You-What/dp/B000P5Y9GQ

avoniel

bump up a bit

shandypants5

Cant comment on that one as we have this one.
http://www.amazon.co.uk/gp/product/B0000C6WH1?ie=UTF8&tag=ny-21

But I notice that it is a 3.5 litre.
Ours is 6.5 and is just the right size to fit a family sized chicken in.
allso we cook large meals and freeze leftovers for later use.

I would go for a bigun if I were you..:D

B-girl_2

Chris's mutton and chickpea curry

1 1/2 kg cubed lean mutton (boneless) or 2 1/2kg with bones (bones add a good flavour)
3/4 large english onions-finely chopped
2 inches root ginger grated OR 1 big tablespoon of 'bottled' ginger puree
2 tins drained tinned chickpeas
6 cloves garlic-crushed or 4 teaspoons garlic puree
7 tablespoons oil (any except olive-vegetable/butter ghee has best flavour)-sounds a lot but remember this will serve up to 8 people
4 tablespoons double concentrated tomato puree
1 1/2 teaspoons salt (very important-brings out flavour of spices)
2ox approx grated creamed coconut
juice of 1/2 lemon.
4 green chillis/red chillis-finely chopped inc. seeds
pinch white sugar
2 tablespoons ground coriander (freshly ground if poss)
2 teaspoons ground cumin (freshly ground if poss)
1 1/2 teaspoons black pepper (freshly ground if poss)
1 1/2 teaspoons paprika
2 teaspoons garam masala (spice mix from any supermarket)
3 tablespoons (or to taste-love the stuff!) chopped fresh coriander (or if not avail. use the bottled puree)

Most important bit-fry onions (in 6 tablespoons oil)/garlic/ginger in oil over low heat until golden brown (v.important-takes about 40 mins).

Meanwhile-in a separate pan heat the last tbs of oil on a VERY high heat & quickly brown mutton in batches. Secret is heat-seal very quickly! You don't HAVE to do this but I find flavour is better!

Increase heat slightly & add all spices except garam masala; ground fresh coriander; KEEP STIRRING for about 3 mins until spices smell fragrent. TAKE OFF HEAT; stir in tomatoe puree. Now-if you can be bothered liquidize this (pain in the a**e as you have to keep stopping/scraping, etc_)-should be the conssistency of a paste-add a teaspoon or so (no more-needs to be thick!) if problems liquidising. I like this type of thick 'gravy' but there is NO NEED to liquidize-you can just mix all together. At this stage add grated coconut/lrmon juice. If you taste it now it should be quite strong ; almost 'too spicy/salty', etc but remember all the meat juices blend in!

Combine meat with onion/spice paste mixture-stirring well-sprinkle in chopped green chillis; the drained chick-peas (will make it medium hot) ; put on LOW for about 10 hours-can be left an hour/2 longer-won't spoil!

Do not lift lid until been cooking at least 6 hours-be strong (!!). It will initially look too thick but the meat juices will thin the gravy.

After 10 hours add the 2 teaspoons Garam Masala ; chopped fresh green coriander-STIR WELL ; serve with plain Basmati rice ; a yoghurt raita' (yoghurt with grated cucummber-hint of garlic/salt/pich of ground cumin-very cooling!).

I searched for slow cooker recipes on google and this curry came up. It is from this very thread from about 3 or 4 years ago. I just got myself a shiny slow cooker from ebay last week and tried it out as very the first recipe. IT WAS SO GOOD! My boyfriend said it was just like eating a restaurant curry. It was a fair bit of work to do in the morning but if you're wanting a nice Friday night meal as a treat or special occasion after work this is it! I used super cheap stewing lamb instead of mutton which I couldn't find.

Thanks Travelman for the great recipe and thanks everyone for all the great tips.

Bonnie

lbt_2

Olliebeak wrote: »

Hi Lisa - a 6.5litre SC is a little bit big for 2 adults and 1 child, if you are only wanting to cook the meal that you want to eat there and then.

You would be far better aiming to make double (or triple) quantities and then freezing the leftovers in portions for future use. OR you could get a smaller SC that would hold enough for the three of you. Only 2 of us here - but I do cook in advance and freeze in containers for future use. Lots of chillis, stews, curries and soups stashed in the freezer mostly in lidded margarine tubs . Any small amounts get frozen in smaller containers for using up on jacket potatoes.

I've recently upgraded to a 6.5litre and was amazed how much more it held than my original 5litre one (which has now been commandered by DS). Have to admit though, that my 6.5 is not as adaptable as my original one. This one doesn't have the 3 different heat settings :mad: that I had been used to.

Hi Olliebeak

Can I ask which soup recipes are most popular/work best? I have just made a sweet potato and chickpea soup which was most unpopular in my house!! :eek:

BigMummaF

Good Grief! Not yet September & I'm already looking to get the slow cooker out

But one thing I'd like to try this year, is doing various joints of meat so they can be sliced for cold cuts in lunch boxes. Any tips & guidance most gratefully received, particularly on what works best.....Cheers.

SmileyH

Hi there. I'm a newbie to this site and pretty new to slow cookers too.

I've tried doing a gammon joint for Mr.H, but he said the fat in the joint was a bit slimy and he wasn't too keen. Was it something I did or is it always like that?

Does anyone have a blackberry jam or jelly recipe for slow cookers?

weesiecodal

Hi, I'm also new to slow cooking but have had loads of inspiration from this forum, so thanks for that!!:T
I tried rice pudding yesterday with semi-skimmed milk and evaporated milk. I also put in sultanas and dried apricots. It came out tasty enough but it had curdled. Anyone have any idea why this would be?
thanks

Burp_2

Sort of following on from the thread I started 'Do our food shopping bills seem reasonable?'

We have been bought a twin pot morphy richards slow cooker and a slow cooker recipe book ... but all the recipes seem like they would be very pricey requiring you to buy lots of store cupboard ingredients and one off expensive ingredients!

Trying to keep to our monthly shopping budget of £200!

Have you got a favourite slow cooker recipe thats tried and tested and you use all the time? Preferably with no fancy ingredients like 1tsp of saffron and 2 whole vanilla pods! lol

Thanks

Burp x

whatatwit

Hi Burp, this is a link to the quick questions thread...there are some ideas on there.

What sort of things do you eat?