In my slow cooker today...

chocolate.orange_2

Everyones slow cookers sound fully of tasty yumminess:D

I have a dual pot one and in there today i have

(Big side)
Diced beef
Fried onion
Lots of red wine
2 beef stock cubes

No idea what its going to taste like but thats whats in there. Anyone think of anything i can add ? or serve it with ?

(Small side)
30 coctail sausages pre cooked by me
1 small onion cut very very finely (so kids cant spot it )
1 tin baked beans
pkt of sausage casserole mix

slowlyfading

^^ I'd serve the beef with some mash

Lois_and_CK

I need some advice please!

I want to adapt the following recipe for my slow cooker. I was thinking of around 5 hours on low, but I'm wondering if mascarpone (an Italian soft cheese) will be ok for that long? I've not cooked with cheese before and I think I've read somewhere it curdles. Or is that cream? I cooked using creme fraiche last week, but it wasn't added until the last 30 minutes in that recipe.



Chicken cacciatore

1 onion , finely chopped
2 garlic cloves , crushed
olive oil
2 x 400g tins cherry tomatoes
4 tbsp mascarpone
a handful basil
6 chicken breasts

Heat the oven to 190C/fan 170C/gas 5. Fry the onion and garlic in 3 tbsp oil until softened but not coloured. Add the tomatoes, season, then simmer for 10-15 minutes or until thick and glossy. Take off the heat and stir in the mascarpone and half the basil, roughly torn.

Heat a little oil in a pan and fry the chicken on both sides until golden. Transfer to a baking dish and pour over the sauce. Cook for 25-30 minutes or until the chicken is cooked through. Scatter over the rest of the basil.

ShelBell

Hi,

I would throw it all in aside from the marscapone and basil. Add them for the last 30-40minutes. No need for the olive oil.

Lois_and_CK

Thank you, Shelbel! I'm making it tomorrow so I'll post if it turns out nice.

xx_Jo_xx

In clearing out my grans house, we came across a selection of OLD cookery books and one of which is a CROCKPOT Cookery Book.

There are several sections meat, fish, game & Poultry, desserts, soups, etc etc.

I only have a very small slow cooker and have made a couple of small casseroles for me and my little one, but its by no means big enough to make some of the dishes which look fab!!

This is an old-style cookbook which would be perfect for you old-style crockpot lovers, so thought you may like some of the receipes. There are too many to list up, but if you private message me with some of the things you like, I would be happy to send you back some of the recipes in the book.

Im off on holiday for a week, but will get back to you eventually xx

xx_Jo_xx

I want to adapt the following recipe for my slow cooker. I was thinking of around 5 hours on low, but I'm wondering if mascarpone (an Italian soft cheese) will be ok for that long? I've not cooked with cheese before and I think I've read somewhere it curdles. Or is that cream? I cooked using creme fraiche last week, but it wasn't added until the last 30 minutes in that recipe.

In the front of the cookbook it also tells you how to adjust recipes - let me check when I get home tonight and I will tell you what it says....

Lois_and_CK

Thanks Jo! Much appreciated.

laineyc_2

I have just put in a jointof beef and HM barbecue sauce. We will be having it for tomorrow nights dinner.

Akom

Lois_and_CK wrote: »

then take the beef out, wrap it in foil for 20 minutes so it can 'rest' (no idea why you have to do this, I just follow the pack on this one :rolleyes:)

When meat is cooked especially on a high heat the fibres in the meat tense up and squeezes all it's juices out and will seem tough. When you let it rest the meat relaxes and soaks it's juices back up and will be more tender as the fibres relax. So IMHO i dont believe you need to rest meat from a SC as the meat couldn't be anymore relaxed as it's cooked so gentle on a low heat.