In my slow cooker today...

Cat_Addict

If it was me I wouldn't put plain water in. When I do a joint of meat I put in a generous glug (say an inch) of somethin nice LOL! If it's gammon I do cider, if it's lamb I do red wine, if it's chicken I do white wine and for beef I would nick a can of OH's real ale. Apologies if I sound alcoholically biased. A good glug of herby stock would be just as nice.

It is not going to boil dry, it will end up with more fluid not less - such is the nature of the beast.

illusio

Beef stifado (greek stew)
- 2kg Stewing beef (browned)
- 4 onions
- tin chopped toms and a big dollop of puree
- reduced half bottle of red wine
- 10 minced garlic cloves
- teaspoon each cinnamon and allspice
- salt and pepper
- 3 bay leaves

Smells scrumptious

beezkneez

Is there a slow cooker recipe section anywhere? Thanks

gerturdeanna

Does this help Beezkneez: http://forums.moneysavingexpert.com/showthread.html?p=1332010#post1332010

Olliebeak

Yesterday I did my 'Shank Stew with Dumplings' in mine - from the Ham Shank/Hock cooked on Thursday. We got two very generous platefuls each and then OH managed to sneak another one later before it had properly cooled down! I filled 2 x 500g margarine tubs with the remains and froze them for a quick meal sometime .

Today (using the remaining half of the stock from the shank) I've got 'Pea and Ham Soup' - stock, small amount of the shank meat, pre-soaked green and yellow peas, the last of a bag of lentils, 2 chopped onions, a leek and 2 sticks of celery.

5-a-day? - finished up as 5-a-meal in this house!!!

Alisonpennypincher

I am using my left over suasages from making toad in the hole last night, so its all bunged to gether really. I am also using up the remains of the veg left over before shopping this weekend.

5 Sausages
1 onion
1 Pepper
Tin Chopped tomatoes
Stock
Garlic
Black pepper
and later i will be adding a tin of salad beans that i bought from Lidl a long long time ago.
It will all be frozen and used later in the week as don't want sausages 2 days in a row!

foxy-tigger

illusio wrote: »

Beef stifado (greek stew)
- 2kg Stewing beef (browned)
- 4 onions
- tin chopped toms and a big dollop of puree
- reduced half bottle of red wine
- 10 minced garlic cloves
- teaspoon each cinnamon and allspice
- salt and pepper
- 3 bay leaves

Smells scrumptious

Ooooh! Thanks for this! I usually do beef stew or brasing steak with onions and carrots but I havn't thought of doing Stifado which is one of my most FAVE dishes!!! thanks for the reminder :T
Will def try this soon....(ta for the recipe too!):j
Do you serve yours with potatoes or rice? I have had it allsorts of ways!



Ps. I have found a great website for recipes. I typed in slow cooker in the recipe search and soooooo many suggestions came up! Hope this helps someone. Enjoy!

http://www.cooks.com/

Gingham_Ribbon

I have 3 500g packets of chicken thighs to put in mine today. Never cooked them before. They're still on the bone. (Never touched a bone in my adult life.)

So, I'm wondering how best to cook them so it'll be easy to take the bones out when I'm done cooking them? I want the meat to just 'fall off them'. Cover them in stock? 4 hours on high? I want to freeze some of the meat and use some of it in a chicken pie.

gerturdeanna

In mine today:

stewing beef, onion,garlic, mushrooms, carrots, leeks, two small potatoes, tin of chopped toms, tomato puree, beef in ale packet mix and salt and pepper. Sticking some dumplings in later.

Hope its good!!

GardenMillie

Lentil curry using up storecupboard and ingredients from fridge:

2 x ramekins of dried lentils
1 x leek finely chopped
1 x chilli finely chopped
1 x garlic clove finely chopped
2 x carrots grated
1 x jar of balti sauce
1/4 pint of chicken stock
salt/pepper & chilli flakes

Should make 4 - 5 portions, if needed I will add a tin of chopped toms later but need to go to shop first. I will have curry tomorrow night for dinner and freeze the rest.:j