In my slow cooker today...

hayley11

Oooh just wanted to say my lamb shanks were absolutely stunning...if I do say so myself OH said it was the nicest meal i've ever made!

Cat_Addict

Annie - I have orange and green lentils and both state they require no soaking. I throw them in the slow cooker but they cook equally well in curries done on the stove top that only simmer for about 45 mins. I love them! I like putting barley in stuff too.

sunflower76

sunflower76 wrote: »

In mine today I have a lamb shoulder with a mixture of HM natural yoghurt, mint sauce and lots of garlic and a chopped onion. I put it together last night so the flavours would soak into the lamb and my whole house smells of garlic this mornign, which is nice!

I don't know what it'll taste like but I saw a similar recipe on this thread thought 'hmmmm' and have had a go!

I shall update later ....

It was lovely, not as garlicky as I'd have liked, despite the lovely garlic smell that was wafting through the house, but lovely none the less.

sb44

Does anyone have any idea what I could use to cook two separate meals at the same time in my slow cooker?

I would only be cooking for 2 so although I know I could cook a meal in there and freeze half I wondered if I could cook two different things.

I am not sure what size it is, I know I can fit a 1.3kg chicken in there at a push.

:rolleyes:

I had the idea of putting two pyrex jugs in there with say some turkey thigh meat in one with one sauce and a different one in the other but don't know if that would work or not.

GonzoAston

Just posted it, but logged me out!! AHHHHH. Try again.

Gormeh Sabzi:

Lamb Shanks (I just use diced frozen lamb from Asda)
Onions 4 large
Red Kidney Beans
Sabzi Mix (all your usuall herbs)
Dried Limes
Lime Juice
Turmeric

Add the shanks in whole. Enough for however many people. 1 p/p or similar.
Dice the onions
Lean on the limes to break them (about 8 or 9 limes for this amount)
Chuck em in the pot.
Add water to cover and sprinkle top with turmeric.
Chuck in 3 handfulls of sabzi
kidney beans
Swill of lime juice.

Leave to cook for about 8 hours on low (the more its cooked the better it is)

Taste for salt (It is slightly sour the first time you try it, but give it a go).

Sabzi and limes I get from my local Asian shop, not dear at all.

Enjoy, will post another one asap, in work at the moment

GonzoAston

Right, number 2:

Phesanjan (Fesan June)

Chicken (Any about 1 fillett pp or similar)
Turmeric
Tomatoe Puree
Walnuts
Onions - bout 4 large
Pomegranite puree
Sugar

Dice and brown the chicken.
Dice 3 of the onions
Blitz the last onion with the walnuts (those bags that are about half a crisp size) or finely chop if you havent got one.
Add all together and just add water or stock to just under the level the food is.
Add in a couple of spoons of turmeric and leave to cook.
About an hour or so before you want to eat, and a couple of spoons of tom puree, and about half a bottle (coke sized bottled) Pomegranite puree. Stir and leave to cook until it looks alot darker than it did. Stir again and add sugar to taste. Should be a bit sweet, but with a tang.

Again, my local asian shop sells the pom puree/syrup about £1 a bottle it is. Try to get the Iranian one if you can, as they sell others, but they are alot more sour, although you can add more sugar I suppose.

Serve again with basmatie rice and salad!! HMMMMMM.

Next one is Bademjan (Bod em June). This ones my Fav.

Will post soon, getting looks, still at work! lol

Hope someone makes it and lets me know what they think. I love it as its different, and just as easy (same cost too) to make a biiiig batch and freeze a load for when you cant be bothered to cook. But dont tell OH, and he thinks ive been slaving away all day I also put the frozen ones in the slow cooker, and let them cook out again on low. The longer they cook, the much better they taste.

XXX

GonzoAston

Right,

Manager gone for a smoke, so ill add one for some soup. Called Osh.

Diced Lamb plus bone
Barley
Sabzi
Chick Peas - 1 tin.
Salt
Garlic, or garlic powder. As much as you like.
A bit of lime juice. To your own taste. I add it in at the end, as the old motto "You can always add, but you cant take away" lol.

Its just basically, A handfull of each (makes enough for about 8 bowels of soup)

Chuck it all in at the same time and leave it to cook on low for as long as possible. Its perfect if you are ill, as Iranians only really make this when someone is poorly.

Really have to go now.

X

morganb

GonzoAston wrote: »

Right, number 2:

Phesanjan (Fesan June)

Chicken (Any about 1 fillett pp or similar)
Turmeric
Tomatoe Puree
Walnuts
Onions - bout 4 large
Pomegranite puree
Sugar

Dice and brown the chicken.
Dice 3 of the onions
Blitz the last onion with the walnuts (those bags that are about half a crisp size) or finely chop if you havent got one.
Add all together and just add water or stock to just under the level the food is.
Add in a couple of spoons of turmeric and leave to cook.
About an hour or so before you want to eat, and a couple of spoons of tom puree, and about half a bottle (coke sized bottled) Pomegranite puree. Stir and leave to cook until it looks alot darker than it did. Stir again and add sugar to taste. Should be a bit sweet, but with a tang.

Again, my local asian shop sells the pom puree/syrup about £1 a bottle it is. Try to get the Iranian one if you can, as they sell others, but they are alot more sour, although you can add more sugar I suppose.

Serve again with basmatie rice and salad!! HMMMMMM.

Next one is Bademjan (Bod em June). This ones my Fav.

Will post soon, getting looks, still at work! lol

Hope someone makes it and lets me know what they think. I love it as its different, and just as easy (same cost too) to make a biiiig batch and freeze a load for when you cant be bothered to cook. But dont tell OH, and he thinks ive been slaving away all day I also put the frozen ones in the slow cooker, and let them cook out again on low. The longer they cook, the much better they taste.

XXX

Thank you so much! Where do I get pomegranate puree from, I have two pomegranates in my fruit bowl as I type ...

The rest of the ingredients are going on my tesco order, I will report back in a few days time!!!

Olliebeak

Many thanks, GonzoAston :T! Can I just ask please - is there a specific amount of water missing from the 'Osh' recipe? Do we drain the chickpeas in that one, or use the liquid as well?

Lentilsforteaagain

Morning everybody It's my first post here ... please could someone tell me, how long do dumplings take in the slow cooker (and would that be on high or low?)

Thanks