In my slow cooker today...

Boodle

Well my lasagne was a roaring success with a couple of additions to make it even tastier :j In fact, I will edit my post to include them.

Conclusion: I finally feel a bit more confident about this slow-cooker lark :cool:

Pink.

While I was at work last night I popped in to a local supermarket at 'reduction time' I managed to pick up some carrots and parsnips for 13p per pack and a pot roast reduced from £5.68 to 56p :j

So today I carved the pot roast up into chunks and I'm making this but doing it in the slow cooker: Jamie Oliver's beef stew I have no red wine in but added a good glug of white wine instead. It smells lovely!

Pink

Olliebeak

Ham shank (hock) in mine today - nothing else!

Half of the stock will be used tomorrow for 'Shank Stew' with 3/4 of the meat and lots of veggies (pots, onions, carrots, swede, leeks, celery, pre-soaked soup&broth mix, mixed herbs with dumplings added about an hour before serving.

The remaining stock will become pea and ham soup - with some onions, celery, yellow split peas, ordinary peas and lentils.

beautiful_ravens

Ive got a beef casserole - pack of braising steak, cubed brocolli stalk, lentils, diced carrots, the green end of a leek, some frozen leftover beef gravy and a glug of red wine, and some stock cubes and a bit of 'beef and ale' packet mix...when almost done will add frozen peas and sweetcorn and a small tin of butter beans and thicken with gravy granules or cornflour.
So a pretty bog-standard casserole, but its full and only a bit will be used today, the potatoes are being cooked seperately, and the leftover stew will be frozen for another day or 3

Cat_Addict

Medallions of pork, pan fried in sherry then in the slow cooker with garlic mushroom sauce. No idea how this will turn out ....

boxingboy

Gammon joint cooked in diet coke is very nice - i know it sounds strange but trust me. Just cover the joint with the coke and cook all day. You end up with very tender meat. You can't do anything with the coke so just use cheap stuuf!

tomtombeanie

huge batch of chili today. i have snuck in some red lentils for the first time, as well as two handuls of porridge so we'll see if DH notices...loads for the freezer so hopefully not!

seabright

Carribean Jerk Pork. I can eat sunshine even if I can't be in the sunshine. Tomorrow - a big batch of red cabbage & apples & sultanas & stuff for the freezer

mumoftwins

seabright wrote: »

Carribean Jerk Pork. I can eat sunshine even if I can't be in the sunshine. Tomorrow - a big batch of red cabbage & apples & sultanas & stuff for the freezer

How do you do your red cabbage thingy please seabright? It sounds lovely!

NZK83

Sunnyday wrote: »

Hi do you still have the recipe?

I`ve tried searching but can`t find one for the slow cooker so if you could post it i would appreciate it.

Thanks

SD

Hi SD,
the recipe for the ribs is as follows (sorry i really can't remember the OP but thank you)
"Yesterday morning, put them straight into the slow cooker (from fridge) and poured boiling water over to cover. Cooked on slow all day, about an hour before we wanted to eat, took them out and put in a meat tin in the oven on low to keep warm, and get rid of that 'boiled look'-the meat was just about staying onto the rib!
Put the water from the slow cooker into a pan and boiled it, until it reduced by half, with some chinese all-spice, and a splash of soy sauce.

Turned up the oven, poured the juice over the ribs, and cooked for a further 20 to 30 mins, spooning the juice over the ribs every 10 mins or so.

The result was sticky, yummy ribs-better than a take away stated hubby, with the meat so tender it melted in the mouth."

The only thing I did differently was the sticky BBQ sauce which was
tomatoe ketchup
BBQ sauce
soy sauce
runny honey
sweet chilli sauce
and some of the stock from the slow cooker
then i pasted it onto the ribs and cooked for about 40mins

HtH

xNx