Slow Cooker - The Recipe Collection

stellagypsy

Boeuf Bourginion a la crockpot - the verdict from my lot ~

MMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I even did (wheat free!) dumplings in there. Can't wait to try something else.

elona

Still waiting for slow cooker ( forgive the pun) and hubby points out helpfully "when it arrives maybe it will have some proper recipes in a booklet that you can try SO THAT YOU CAN DO IT PROPERLY!!!"

Have I been insulted?????

Ticklemouse

Elona - you could always try one of your own inventions and give it an exotic name. Find a few foreign words and string them together cos it always sounds posher than it probably is:)

Eg Les Restes is french for leftovers
cassoulet is a french peasant stew

Therefore you could call a dish something like "cassoulet de les restes et les legumes languissants"

This translates to something like stew made from leftovers and those languishing veggies found at the bottom of the basket.:D

Go on, try it and let us know.

vanoonoo

I've just slung some sausages, a tin of toms and tin of kidney beans and the remains of a tin of baked beans into mine with a huge slug of worcestershire sauce. gonna have it with either mash or jacket spuds depending if i can be bothered to peel the taters or not

I have no idea what its gonna taste like but it'll certainly be an interesting combo of textures!

fazer6

Van, just posted in cheap meals what I did when I couldn't be bothered to peel the spuds for mash but the spuds were too small for jackets. Microwave the spuds and have mash one day and potatoe skins the next. Well tasty and makes potatoes stretch for 2 meals instead of one.

vanoonoo

lol - you read my mind - almost as I was typing I remember that i had read that somewhere! I love tater skins mmmm

maggie1976

Hello all,

Having read this thread last week, I dusted off my slow cooker and put it to good use this weekend! Here's what I did. All ingredients were just bunged in raw.

Spicy cannellini bean and vegetable stew

1 tin cannelini beans, drained (any other tinned beans would be fine, or chickpeas)
2 tins tomatoes
1 small cauliflower chopped into florets
1/2 an aubergine chopped into chunks (fried the other half and had in my bacon sarnie for Saturday lunch!)
1 large onion, quartered
1 large carrot, cut into chunks
2 large potatoes, cut into chunks
handful of mushrooms, quartered or halved (depending on size)
Enough diluted veggie stock to come about 1/4 way up dish
2 garlic cloves, sliced
3 tsp curry powder
1 tsp chilli powder
1 tsp paprika
salt
pepper

It bubbled away all day and although it doesn't sound like enough water, all the veggies released their liquid and it ended up with plenty.

We're having it for tea tomorrow with either jackets, rice or mash and I might bung a quorn fillet or two in with it while it's reheating

I've ordered braising steak from Asda in my shop this week so will try something else next weekend.

Thanks for the inspiration!

Maggie.

Doh, forgot the onion first time around!

frizz_head

Curry_Queen wrote:

Anyone here ever tried Nigella's ham in coke recipe?

Never tried it myself but she raves about it so it must be worth a go

Here's the recipe: (for regular cooking)

2kg mild-cure gammon
1 onion, peeled and halved
2 litre bottle Coca-Cola (not Diet Coke!)

Glaze:
handful of cloves
heaped tbsp black treacle
2 tsp English mustard powder
2 tbs demerara sugar

Mild-cure gammon isn't usually very salty so no need for a pre-boil unless you think it needs it. Place gammon in pot with onion and coke, bring to boil then simmer for around an hour per kilo. When cooked, remove ham from liquid (keep liquid to make a lovely black bean soup!) and remove skin, leaving a thin layer of fat. Score fat into diamond shapes and push a clove into each diamond. Spread treacle over surface and pat on the dry mustard powder. Cook in hot oven - 240C/gas mark 9 - for approx 10 mins until glaze is burnished and bubbly!


I can't see any reason why the ham can't be cooked in the slow-cooker over a longer period of time, and the final glazing stage can always be skipped for those not fussy over presentation.

So who's going to try it out first then?

Curry Queen, glad you've stopped eating bogeys by the way!!!

Have you tried this yet. I have been dying for someone to try and make it, and let me know if its worth it. I was thinking of doing it at christmas, but never got round to it.

In her latest book, she uses Cherry Coke!

Galtizz

I've never tried Nigella's coke recipe but I have tried a sweet and sour chicken recipe using it and that is quite nice, you can't taste the coke at all and it goes flat so it's not fizzy. For anyone who is interested the recipe is:

mix 2 tblsp tomato ketchup in 1 can rola cola, pour over 2 chicken breasts and leave in the fridge all day (as a marinade), bung in the oven for 1/2 hour or, until cooked.

You could probably do this in the slow cooker too, you could just bung all the ingredients in in the morning (without marinading), it would propably be nice if you added some peppers and pineapple chunks.

frizz_head

Oooo that sounds good Galtizz. Does it have to be rola cola;) ? Or any [email="cr@p"]!!!!!![/email] pop? (Peter Kay)