Slow Cooker - The Recipe Collection

Sublime_2

lexilex wrote: »

I am sat in the kitchen with a bowl of chopped up onions, some chicken, a jar of Lloyd Grossman balti sauce, a tin of chopped tomatoes and a thousand different spices from past curry attempts. This could be interesting...

Those ingredients sound fine to me.

pixie1

TRAVELMAN wrote: »

Hello!

Escaped the Travel board....my skills ain't just about finding hols!

I've used slow-cookers for years-limited washing up, lovely tender meat...can leave them on for ages!

To modify 'casserole packet' meals. Simple-just add TWO-THIRDS only of water required-as there is no evaporation in slow-cookers this allows for this. With conventianal casserole recipes do same!

Chickens/beef joints. Flash fry over a very high heat to brown-leave on low 8-10 hours-fab/not xhrunken meat-wonderfull!

Curries-remember NO evaporation-start thicker than normal!

Try this one;- Chris's Mutton & chick pea South Indialn Curry! (can use bonelss lamb cubes, boneless chicken/on/off bone-no skin!).

Mutton is a fairly strong meat but goes very well with the spices in 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!).

Voila! The meat will be 'melt-in-the-mouth' & the fresh green coriander/garam masala finishes the dish!

If you cook it let me know your thoughts...NEVER skip the browining of the onions/frying of the spices though!

Chris

Wow this sounds amazing! Im def going to try and cook this one over the weekend

Thanks

Pix

gerturdeanna

Hi all - have been routing in my freezer and have no idea whether I can slowcook these items and if so, how?! Thanks

Pork fillet
Oxtail
Turkey Sausages
Pork chops
Lamb chops
Squid

Many thanks

Gert x

Sublime_2

gerturdeanna wrote: »

Hi all - have been routing in my freezer and have no idea whether I can slowcook these items and if so, how?! Thanks

Pork fillet
Oxtail
Turkey Sausages
Pork chops
Lamb chops
Squid

Many thanks

Gert x

Yes, you can cook all these things in the slow cooker. There was a mention of oxtail soup in the thread in my slow cooker.

Wasn't sure about the squid but theres a recipe here.

hayleyunlikely

I'm a huge fan of my slow cooker and today I made up a completely new sausage casserole recipe which was delicious!

1 pack (8 sausages) your favourite sausages (I used the really cheap supermarket own brand and they worked fine!)
1 tin chopped tomatoes
1 tin kidney beans (you could use baked beans too, in fact this might be even nicer with baked beans!)
Frozen sweetcorn (roughly equivalent to one normal sized tin, I'd say)
1 chopped onion (large)
generous squirt of barbeque sauce

All I did was put the sausages in the oven for about 15 mins to brown them slightly and release some of the fat, then chucked the sausages and all of the other ingredients in the slow cooker. Cooked for about 6 hours and it was delicious. Could serve with mash, rice or just on its own. Yum! And probably cost me less than about 2 quid to make for four servings! Hurrah for the slow cooker!

hayleyunlikely

Bargain_Bunny wrote: »

Hi all,

Im new to slow cooking and i need a little help.. I have a very small slow cooker which is fine as i am the only meat eater in the house, my hubby is veggie. I have just mastered a beef casserole, trial and error really as i have to add more/make less watery next time. Also want to stock up freezer for winter

Now the problem i have is that hubby is getting a bit jealous lol and comments how nice my food looks. He wants a veggie casserole but im not sure how to do one!!.

I have veg stock cubes, quorn fillets and i can add root veg? but can i use quorn fillets/pieces? or do i use lentils? if so what type and how do i prepare?

Sorry i have a tiny idea but i don't know how to put it all together..

BB

Veggie casserole - I'm not a huge meat eater as a rule and have made casseroles using quorn fillets (brown them first is my advice), veggie sausages and there are also tons of recipes using a variety of beans (I use kidney beans a lot). I've never done lentils but I expect a lentil curry or a nice, hearty lentil soup would be marvellous done in a slow cooker.

invisiblecabbage

vigilaire wrote: »

lexilex - don't know if this had been posted but try a gammon joint slow cooked with a bottle of coke. !

Doesn't the plastic make a mess of the slow cooker?

Sui_Generis

invisiblecabbage wrote: »

Doesn't the plastic make a mess of the slow cooker?

Obviously it only works with the classic coke bottle?

pixie1

Can someone pls help me, I want to cook this tomorrow but I can't get grated cream coconut? I can get dried coconut and creamed coconut?

Please help, I really fancy trying to make this

Thanks

Pix

TRAVELMAN wrote: »

Hello!

Escaped the Travel board....my skills ain't just about finding hols!

I've used slow-cookers for years-limited washing up, lovely tender meat...can leave them on for ages!

To modify 'casserole packet' meals. Simple-just add TWO-THIRDS only of water required-as there is no evaporation in slow-cookers this allows for this. With conventianal casserole recipes do same!

Chickens/beef joints. Flash fry over a very high heat to brown-leave on low 8-10 hours-fab/not xhrunken meat-wonderfull!

Curries-remember NO evaporation-start thicker than normal!

Try this one;- Chris's Mutton & chick pea South Indialn Curry! (can use bonelss lamb cubes, boneless chicken/on/off bone-no skin!).

Mutton is a fairly strong meat but goes very well with the spices in 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!).

Voila! The meat will be 'melt-in-the-mouth' & the fresh green coriander/garam masala finishes the dish!

If you cook it let me know your thoughts...NEVER skip the browining of the onions/frying of the spices though!

Chris

twiglet98

I've just taken the plunge and got a 6.5 litre 'Crockpot', planning to cook Monday's supper in it. We are 5 adults of varying appetites, three of us take leftovers for next day's lunch at work, and I like the idea of batch cooking and freezing extra portions, hence the super-sized cooker. Still I'm not sure I've thought this through.

The meat will be 800g beef skirt, which is in the fridge. As I'm not enthusiastic about making time to prepare veg before breakfast, I've just spent what felt like hours peeling and chopping a mountain of swede, carrots and onions, which filled 2/3 of the pot. I've left it in the pot as I don't have room in either of my fridges for it. Will cut up and flour the meat in the morning, maybe add mushrooms too (or are they better going in when I get home?), maybe a tin of tomatoes and some red wine.

I should be asleep but am worrying about the unrefrigerated chopped veg sitting in the kitchen. I'm sure my DDs will see the pot in the morning and conclude that my MSE 'antics' (which already annoy them intensely) now include giving them food that has gone off. I have visions of this vast stew lasting me the rest of the month and the family will be too suspicious to ever eat anything cooked in the oversized crockpot. It would be so nice to just get something right for once.