In my slow cooker today...

fedupandskint

hi, any advice how to cook a bacon joint for 4 in the slow cooker?

I want to cook this at the weekend, will it need any liquid and what kind? Also how long on low or med setting as no auto settings?

Many thanks

ShelBell

Hi FU&S,

I do mine with just a glug of apple juice or cider (prob an inch in the bottom).

As it's pork, it should be cooked on high, for atleast 4 hours, after that you can turn it down to medium or low if preferred.

Beeeeeeeeeeeeeeeeeeeeeeeeeeautiful!

Lois_and_CK

Queen_of_NO_MATTER_WHAT wrote: »

I cooked a whole chicken in my slow cooker today with an inch of water about about 8 garlic cloves, just took it out and pulled all the meat off, there is LOADS! OH usually pulls the meat off a chicken when we roast one but I'm home alone so had to do it myself, I'm sure I got off loads more meat than he usually does. And I love cooking in the slow cooker, it comes off the bone really easy. First time I've ever done a whole chicken in the slow cooker, I'd defo be doing it again

So some for my dinner tonight, some breast for a roast dinner for both of us tomorrow, some for lunches, I'm thinking of making a chicken and mushroom pie but topped with mash instead of pastry, would it freeze ok? and it looks like there will still be some left for another meal or at a stretch two!

Yes it will freeze fine - just cover your dish with some foil or something. And if you have any leftover mash, freeze that too!

Lois_and_CK

Deans wrote: »

Hello all,
Today I have pork steaks, cooking in cider, soy sauce and honey.
Will use stock to make gravy and we will have with roast potatoes and lots of veg.

D

This sounds lovely. Could you tell me what quantities of cider, soy sauce and honey you use?

And how do you make the gravy?

Lois_and_CK

notenoughcash wrote: »

I have today tried bolognaise is my slow cooker for the first time. I have put extra in so that half can be used for the meat sauce in a lasagne on weds. I have checked it a few times and it seems a bit thin so I have thrown some red lentils in. I hope this works as we have a dinner guest tonight!!!

The lentils should work, but give them a good few hours to cook. If not, bubble it on your hob for a bit - defeats the object but it does the job! :rolleyes:

notenoughcash

Lois_and_CK wrote: »

The lentils should work, but give them a good few hours to cook. If not, bubble it on your hob for a bit - defeats the object but it does the job! :rolleyes:

I have just got home from school run and checked again and it has thickened up lovely, just tried a spoonful and it's delish!! I will be using lentils in my main recipe fromnow on, not just as a back-up!

Lois_and_CK

notenoughcash wrote: »

I have just got home from school run and checked again and it has thickened up lovely, just tried a spoonful and it's delish!! I will be using lentils in my main recipe fromnow on, not just as a back-up!

Red lentils are great for bulking out bolognaise. I also use them in chilli and curries.

Bolognaise slow-cooked is lovely - enjoy!

Spicey

Doing gammon in mine tomorrow, can anyone tell me can I leave it on low for 8 hours, will it be ok?

ShelBell

Pork should always be cooked on high. It can contain a parasite which is really nasty.

tigerlily

I am pleased to report that todays slow cooked oxtail soup is blooming lovely!! Will def do it again should I be lucky enough that an oxtail heads my way again!!!