Slow Cooker - The Recipe Collection

frizz_head

kazd wrote:

For all of you who wanted to know about Nigella's ham in coke. I bought two large ham's at Christmas, I did one on Christmas day for Boxing Day by the coke recipe. It was very nice, however, the recipe calls for about a 2.5kg and I had a 6kg, so I used more coke, I also had to increase the boiling time and I felt that some of the flavour had been boiled out of it. However, I would definately do it again but with a smaller joint.

The second one I served up on my hubbies 40th, this time I just boiled it up in water, then roasted it, with mustard, cloves, treacle at the end. This was very nice as well albeit a little saltier than the first. Think it would have benefited from a good soak then boiling in fresh water. But still very nice.

All in all I would definately recommend Nigella's coke version. My only concern is the sugar content in the coke, how good that would be in a slow cooker I am not sure but then I think I have seen another slow cooker recipe with coke in it.

Hurrah - thanks for this Kadz, been waiting for someone to try it.

Now my next question - having never cooked a ham joint before, do I just buy a gammon joint. I've seen them in Asda, either smoked or unsmoked - is this the right thing to buy? Then once I have it, soak overnight in water, then following day leave on low all day in slow cooker with the coke. Will it then need to be roasted in the oven afterward?

Sorry for the questions, but I really am useless in the kitchen - thats why I love reading all these posts. You lot are so clever.

Ticklemouse

Frizz - yes, buy a gammon joint, soak well and cook slowly. I did my last one in apple juice, but have smeared them with honey too. Apricots go nicely with gammon as well.

Word of warning - depending on which cooker you have got, don't do it too long. May be trial and error the first time or two. I did a smallish one from Tesco's in my 2.5L cooker, overnight and it was lovely. Recently did a 5kg one in my MR 6.5L one, and left it 11 hours. Was VERY well done - tasted great but didn't slice too well. Next time, will reduce the cooking time somewhat. I have a meat thermometer so can always check whether they are cooked through.

frizz_head

I've got the MR 3.5L one, model 48710.

Ticklemouse

Frizz - yours is the smaller version of the 6.5L one a lot of us have. The big one I believe is 350 watts - have a look what rating yours is - should tell you on the bottom bit somewhere.

kazd

I would go for unsmoked, and although I have never used a slow cooker before, if it was me I would still finish it in a regular oven for half an hour, so that the glaze gets all sticky and chewy.

So after cooking in slow cooker, you then want to peel off the layer of skin revealing a layer of fat, this you then score in a diamond shape, stud each diamond with a clove, smear with ready made mustard and then here you could either press brown sugar all over or Nigella's version is smear with treacle. Then blast it in the oven for half an hour or so.

kazd

As my slow cooker is not going to arrive for a few days I have decided to do roast a chicken with lemons inside. I think it was SarahSaver who posted this recipe, apologies if its not.

frizz_head

Ticklemouse wrote:

Frizz - yours is the smaller version of the 6.5L one a lot of us have. The big one I believe is 350 watts - have a look what rating yours is - should tell you on the bottom bit somewhere.

Its says -:

230v - 50/60Hz 156W
240v - 50/60Hz 170W

Frizz

Edinburghlass_2

Ticklemouse wrote:

I did a large chicken last Sunday - stuffed it with a lemon sliced in two. Added about 1 inch water (this was in MR 6.5L pot). Meat was falling off the bone, lemon flavour was throughout, absolutely lovely. If you don't like lemon, try bulbs of garlic sliced across. I had loads of 'stock' which I used to make gravy and freeze rest for gravy/soup in future. I then boiled the bones to make stock which was still fine.

Thanks for this one, trying it with my chicken today and its smelling delicious!

lazylins

iam trying to do some baked potatos,,, ive wrapped them in foil and just bunged em in the pot.

has any one tried this before? if so what do they come out like? and how long should i keep em in for?

hope they turn out soft

r.mac_2

the lemon chicken sounds amazing - going to try this over the weekend. Never having cooked a joint/chicken in my SC before I want to watch it just in case.

Curry Queen - the rub for the chicken sounds a great idea - I'll ahve to find a deal on two chickens and try both recipes out!

gosh - now I'm hunrgy.........