In my slow cooker today...

kidcat

tomtombeanie wrote: »

the inside of what will be my beef and ale pie, will top with puff pastry in a minute and bung in the oven to "puff"...

used a pack of stewing beef, some carrots, an onion, 1/2 can bitter, some bisto & flour to thicken, herbs. smells lovely. serving with mash and peas. hope the kids eat it...

That sounds lovely, will def by trying that one soon. Thanks.

I have bolognese in mine today, theres enough for lasagne tomorrow too, then prob a second lasagne for freezer and possibly a few portions of bolognese for the freezer too. I think its a magic SC a bit like Mary Poppins bag, I keep scooping out but it never empties. :rotfl:

seabright

Pasta surprise - left of sauce from Tuesday's Slowcooker Basque Chicken with a few meatballs added. Hope it's tasty!

nic2075

I want to make a special meal for my OH who is driving home after working away all weekend. We are both doing slimming world but I want to use my slow cooker. I have pork loin steaks, after reading some of your posts I was thinking chucking in the pork with small potatoes with the skins on, an onion and some cider. Does that sound like it will be good, can anyone suggest anything else to make it super yummy? And what setting would you put it on? thanks
Nic

champys

I have just been de-cluttering the larder cupboard and found lots of dried fruit left over from Christmas. A friend gave me the tip to throw it all into the SC with some fruit juice, a cinnamon stick and an (optional) glug of liqueur.
That will be my experiment tomorrow.

smithyjules

I have a hubby who is very anti soggy-meat!He will happily eat bolognese, chilli and soup from the slow cooker but will gag and the thought/sight of stew with soggy meat (his words not mine) lol.

So here is my plan but i would like some advice on wether it is likely to work!...
I've brought 2 quite big lamb shanks and my plan is to stud them with garlic and rosemary as per roasting normal joints, then slow cook just like that, no other liquids. Then make gravy from the juices in the sc.

Does this sound like a method that might cook ok?how long might it take?i have high, med and low settings.Should i seal the meat first in a frying pan?if i put onion and garlic in the bottom of the sc without any liquid would that work just to add flavour to the gravy?

Help would be very much appreciated!!!

Valli

Ohh the dumplings! nyom - without that I would NEVER have tried them!
thank you thank you

jimjams_mommy

I made a veggie moussaka from slimming world yummy!

have a load of mushrooms any advice for a veggie recipe?

Patchwork_Quilt

Lois_and_CK wrote: »

Any recipes for chicken casserole folks?

I've made one with home-made chicken stock but it's a little bland.

Sometimes, the stock just needs a little more time when you make it. Did you add salt? I usually put 1 tsp in. A tablespoon of soy sauce would make a nice flavour instead or use 1 tablespoon of wine or both.

If you can bear it, use a can of mushroom soup instead of the stock. A cheap own brand one should do the trick. I always put an onion, a carrot and a clove of garlic in any chicken casserole

AlwaysHappy

karren wrote: »

ive made quorn meatballs, onions, pepper, mushrooms, garlic, tin of toms, adn some tom ketchup, then ill add pasta about 4pm and kids will have hot meal before swimming.

Probably a dumb question, but how do you make quorn meatballs? Do you have to defrost it first - I've only ever cooked quorn mince from frozen. My son (I think) would enjoy this - he's a total carnivore but I'm vegetarian so would be great to do a vegetarian meal that for once he would enjoy. Cheers

Lois_and_CK

Patchwork_Quilt wrote: »

Sometimes, the stock just needs a little more time when you make it. Did you add salt? I usually put 1 tsp in. A tablespoon of soy sauce would make a nice flavour instead or use 1 tablespoon of wine or both.

If you can bear it, use a can of mushroom soup instead of the stock. A cheap own brand one should do the trick. I always put an onion, a carrot and a clove of garlic in any chicken casserole

No I didn't add salt, good point. Also good idea about the wine - I'll try that. I did add the onions, carrots and garlic though. To be honest the stock wasn't that great. I've tried making it before and always binned it because when it cooled it went all jellified and I thought that was fat. Then I read on another thread that this is the sign of a good stock and the jellified stuff is all the protein and ribo-things from the bones

So I had another go the other day and for the first time my stupid stock didn't go jellified. I think maybe I put too much water in with the bones (being mean and trying to get more for my money!) and I slow cooked it for 4 hours. Maybe I'll try less water... and longer cooking as you suggested next time.

Thanks for your reply!