In my slow cooker today...

tomtombeanie

kidcat wrote: »

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

so easy & so yummy! loads of the "inside" bit left, so have frozen it & will pull it out again in a few weeks, top with the other half of the puff pastry block & it will do another tea. froze loads of extra mash as well. the kids enjoyed it - hurrah! i reckon whole tea (inc mash & peas) cost about 4 pounds to make (or just under), but that has made 8 meals (2 each for 4 of us) - pleased with that! xx

lilac_lady

"I am SO not the sort of person to have a SC - I can't contain myself re checking it so I have upped it to high for an hour or so...it's agony "


Try cooking last thing at night. Hopefully you won't keep getting out of bed to lift the SC lid!

Amanda65

I'm having friends round for dinner tonight so at lunchtime I am going to pop the lamb shanks that are currently marinating in red wine, rosemary and garlic into the slow cooker, with the marinade and a littel lamb stock - mmmm:beer: .

gerturdeanna

Currently have braised cabbage!! Red cabbage shredded with some dried chilli flakes, honey, balsamic vinegar, veg stock and fried onions - will be in there for about 3 hours.

Later for tea am making seafood casserole:
onion and garlic fried in oil with tinned toms, lemon juice and rind, fish stock, tomato puree,sugar, salt and pepper. Brought to the boil. Chunks of white fish, diced red pepper and macaroni in the slowcooker, covered with the sauce and cooked for 2-3 hours on low. Then turned up to high with some prawns and things and diced courgette for another 30mins!!! Can't wait!!

Pollycat

I have:
diced beef
potatoes
carrots (1kg for 10p Tesco, already used some in a stir fry, we'll have the remainder with belly pork, new potatoes & sprouts tomorrow)
leek
onion
swede

with stock, black pepper, bayleaf (from my tree) wholegrain mustard, mixed herbs, Worcester sauce

Enough meat for at least 4 portions, veg will do probably 6 or 8, or I might zuzz up the remainder for soup.

Gert
the red cabbage sounds good.
I love red cabbage but all the rcipes I've seen seem to have apple in.
Do you think it would work without the honey?

Pollycat

Amanda65 wrote: »

I'm having friends round for dinner tonight so at lunchtime I am going to pop the lamb shanks that are currently marinating in red wine, rosemary and garlic into the slow cooker, with the marinade and a littel lamb stock - mmmm:beer: .

Amanda
Sounds yummy.
I do lamb shanks in my slow cooker too. I add a tin of chopped tomatoes and a tin of flageolet beans.

Pollycat

Patchwork_Quilt wrote: »

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

The Batchelor (ex Campbell) condensed soup are good for the base of stews & casseroles.

I use the oxtail one for beef.
For chicken, they do a chicken and white wine one.

bellrooster

Nothing in there today! we're using up last weeks frozen SC offerings! minted lamb came out today - might have dumplings with it

gerturdeanna

Pollycat wrote: »

Gert
the red cabbage sounds good.
I love red cabbage but all the rcipes I've seen seem to have apple in.
Do you think it would work without the honey?

I don't see why not....I would stick some sugar in then for the sweetness instead.

Pollycat

gerturdeanna wrote: »

I don't see why not....I would stick some sugar in then for the sweetness instead.

Thank, Gert, but it's the sweetness that I'm trying to keep out.

Do you think that braised red cabbage is just one of those dishes that needs that touch of sweetness?

Damn! Tesco were selling red cabbage reduced last night. I wish I'd bought one and I could have tried it out.