Slow Cooker - The Recipe Collection

swizzlebabe

Has anyone cooked a bernard matthew turkey breast roast in their slow cooker?
Would i need to put some water in the bottom?
It`s on the side defrosting as I speak/type. Only put the oven on for chips since i got mine.

Galtizz

Never cooked on but I do know that if you don't put water in the crockpot might crack so I'd say put a little bit in the bottom.

Bogof_Babe

What is the verdict on jacket potatoes in the crockpot? Earlier posts on this thread said they are fine, but I've also seen some people saying potatoes of any description don't work very well - I can imagine they might take far too long.

If I put some in the night before, for lunch the next day, so they would have about 15 hours, might that work? Would that be better on low heat rather than high, or low overnight and high to finish off? (or vice versa?) And to reiterate - do they have to be wrapped in foil, and with water in the base of the pot?

Crumbs, so many "ifs" - think I might just give it a miss :rotfl: .

fazer6

Here's the instructions someone posted on this thread

Wrap in tin foil with a little salt or butter. Place in a slow cooker on high for 4-5hrs

I've never tried them myself but you may as well have a go. Other's have done it successfuly so I'm sure it'll be fine.

Sarahsaver

today's experiment!
chicken legs and thighs, tin of toms, 1 onion, 3 cloves of garlic, bayleaf, veg stock cube, liquid from a pack of mozzarella (yellow sticker stuff from somerfield!) with the mozzarella crumbled into the sauce and over the chicken.
Read a recipe recently with cheese in a sauce, cant remember where, so thought i'd try and make one up.
Will have rice with it.

elona

Sarah

I made chicken stock yesterday - so the stock with boiling water, dried peas and a frozen stewpack of veg is in the cooker as we speak.
Daughter wants chicken sweet and sour so I am indulging her for a change, and that can go in oven later.

Yesterdays recipe turned out great - hubby enjoyed his meal and daughters had the same meal but wrapped in home made pancakes and ate every scrap.

Still disappointed in my cookbook but get better ideas from you lot:):):)

Galtizz

I'm giving meatballs a go today.

Mince, breadcrumbs, onion, garlic, cheese, egg all mashed together and made into lots of little balls. put in the bottom of the cooker. Tin toms :rolleyes:, ice cube of red wine and some basil all poured over. It's cooking at the min and it smells divine (if a little garlicy). It's made loads and so they'll be some to freeze too.

Bogof_Babe

Decided to go for it today, and put five fairly large spuds in my Prestige crockpot on High setting, at about 12.30. Checked at about 3.00 and realised they were doing really well - a bit too fast, as they are for tonight's meal which we have around 7.30-8.00. Turned setting down to Low, but have just checked again and they are all but ready - to my amazement!:eek:

Have had to turn the crockpot off, and will re-heat them an hour before we want to eat. I followed a recipe in an old book called One Pot Cooking, which said to oil the skins, so I did. I also put about half a cup of water in the base in case it smashed without any liquid. Maybe the effect of the steam has decreased the cooking time?

Anyway just to warn/advise people - they don't take as long as you might expect! :beer:

Sarahsaver

do you think its more cost effective to use the slow cooker than the microwave for spuds?

Bogof_Babe

Probably not, I was only thinking in terms of using it as an alternative to the gas cooker. I don't have much success with microwaving them, you have to get exactly the right length of time or they are either still hard inside or they go all shrivelled.
Update to last night's experiment - next time I will risk not putting any water in at all, and I will try the tinfoil wrap rather than oil. Reading between the lines you can tell we weren't over-impressed with the result, and in fact having had them sitting in the pot for a couple of hours they started to go greyish at the ends. We actually ended up slicing them, discarding the nasty looking bits, and re-heating in the oven.

I won't say it isn't ever worth the bother, but will probably stick to using the oven in future, trying to make sure there are other things in at the same time to merit all that gas!