Slow Cooker - The Recipe Collection

hipomad

i cooked smoked haddock and poached eggs in my sc today with a white parsley sauce it was delish

tiff

Try cooking a gammon joint which is what we had today, absolutely divine!

Swan_2

abomination wrote: »

It came out looking Ok- smelt a bit wierd- not bad, just wierd (wine, lemon,onion,fat). Juices ran clear and literally fell apart, we discarded the skin. When we came to eat it the taste was a bit greasy and it all felt a bit gelatinous and manky (not the best word, I know).

just re-read your post, that's exactly how it seemed to me, a perfect description, I couldn't even eat the meat the twice I tried it _pale_ & the second time I used no liquid at all, & it didn't make any difference

I bought my SC when I'd no hob or oven for a year or two, & it was very handy then, but tbh now that I have proper facilities, the only thing I ever use it for is soup

abomination

tiff wrote: »

Try cooking a gammon joint which is what we had today, absolutely divine!

Sounds cracking- I've been a big fan of Nigella's coke and ginger ale recipes so that will be the next large joint I think- then the leftovers will go into a big pea and ham soup

5foot6

Had a slow cooker many years ago. Useful, but became outmoded. However this may prove very handy in the folding camper, where there there is an absence of an oven and gas can be a drain on camping resources. Plug into the electric point and, hey presto and several hours later, dinner is ready, if not served - anyone know of a good waiter?

molly_malone

I have only done stews and brisket which I was very happy with, and a chicken which turned out a sorry mess. I would like to try gammon but not sure if you need to soak overnight or if you need much liquid etc, any advice would be appreciated.

annie-c

molly_malone wrote: »

I have only done stews and brisket which I was very happy with, and a chicken which turned out a sorry mess. I would like to try gammon but not sure if you need to soak overnight or if you need much liquid etc, any advice would be appreciated.

I have cooked a gammon successfully in my slow cooker. No soaking, I just coated it with a homemade mixture of honey and mustard and put 1 tbsp of orange juice in the bottom of the pot to help it in the first hour.

Unfortunately with supermarket water-injected joints the gammon ends up sitting in an inch of water by the end of cooking (I left it 6 hours on low). All joints fare best if put on a rack or on top of balls of scrunched up foil, which lift the joint out of its juices.

molly_malone

Thanks for that annie-c.

Belitacan

What the hell is "&amp" please, see it everywhere in these posts.

Thank you

blueberrypie

Belitacan wrote: »

What the hell is "&amp" please, see it everywhere in these posts.

Thank you

It's html code (the kind of code you use to write web-pages) for an ampersand (the "and" sign - &). Sometimes when it's not processed completely as html, it turns back into plain text instead of html.