In my slow cooker today...

CAT££

In mine today sausage provencal.

Serves 2 (but double quantities for 4)

225g (80z) Good quality pork sausages
1 small onion chopped
1 tbsp olive oil
1/2 green pepper, deseeded and chopped
100g (3 1/2oz) courgettes cut into chunks
clove garlic, crushed
400g can plum tomatoes chopped
a few mushrooms chopped into quarters
a dash of worcestershire
1/2 tsp hot chili powder
sprinkling of crushed chili
salt & pepper

1) Fry sausages, garlic and onion until brown
2) Place in slow cooker with rest of the ingredients, stir well and leave until tea timee.
2)

kidcat

Pork goulash today

Pork
Paprika
Herbs
Stock
Red Pepper
Flour
Tom Puree
Onions

Its from the book that came with the SC so hoping its ok.

Gonna buy some chicken wings today to have a go at Dreas Chicken wing suggestion.

Drea

kidcat wrote: »

Pork goulash today

Pork
Paprika
Herbs
Stock
Red Pepper
Flour
Tom Puree
Onions

Its from the book that came with the SC so hoping its ok.

Gonna buy some chicken wings today to have a go at Dreas Chicken wing suggestion.

Ooo I feel like part of the slow cooker gang now! :rotfl: They were really nice

Today we have stew in the slow cooker, and I'm at home ill rather than at work so this will be the first time I have to smell it all day getting hungry!

kidcat

Drea wrote: »

Ooo I feel like part of the slow cooker gang now! :rotfl: They were really nice

Today we have stew in the slow cooker, and I'm at home ill rather than at work so this will be the first time I have to smell it all day getting hungry!

Sorry you poorly, but the whole slow cooker smell experience is def worth staying home for, the only problem is the temptation to lift the lid and stir or taste!!
Have bought the wings so tomorrow or even later this eve will have a bash at your recipe.

Drea

kidcat wrote: »

Sorry you poorly, but the whole slow cooker smell experience is def worth staying home for, the only problem is the temptation to lift the lid and stir or taste!!
Have bought the wings so tomorrow or even later this eve will have a bash at your recipe.

When I come home from work I always seem to smell onion really strong until I lift the lid and all the other smells come out.

Supposed to be viewing a flat today at 6pm (searching for a flatshare), not sure whether to cancel or not... takes me an hour and a half to get there!

nearly-30

Hi all!
Just been catching up on the last million pages and I noticed Kidcat had a recipe for beef bourguignon which you were going to dig out and post?.... just wondered if I'd missed it as I do it in the oven traditionally but when I've tried it in the SC, it just doesn't seem to have as much depth, maybe a bit watery. Wondering if someonoe else recipe thay've adjusted would work better?

Thanks
Ax

matphil

Pollycat wrote: »

Wow, matphil, that's a long list of 'don't likes'. :eek: I guess you struggle to get your 'five-a-day'.

Do you mean you've just bought a slow cooker?

I use mine for stews, casseroles, soups etc and therefore vegetables, herbs, spices, lentils (of all colours) & garlic form a large part of what I cook in it.

Do you cook stews and casseroles in the oven? If so, you can adapt those recipes for your slow cooker.

Tell us what sort of food you usually eat and maybe someone can give you recipes.

Regards

Hi.
My Oh bought it for me probably hoping to have a more varied diet.
No I don't cook stews and casseroles as there's not a lot I could put in them.
I usually have potato's' boiled, mashed or chipped. Most meat except mince. Sandwiches, rolls, tins of baked beans, soup etc.
I never manage 5-a-day. I snack more than I eat a meal yet my OH will eat absolutely anything.
Yesterday's meals were toast, chicken & chips, ham rolls and tea & biscuits.

kidcat

nearly-30 wrote: »

Hi all!
Just been catching up on the last million pages and I noticed Kidcat had a recipe for beef bourguignon which you were going to dig out and post?.... just wondered if I'd missed it as I do it in the oven traditionally but when I've tried it in the SC, it just doesn't seem to have as much depth, maybe a bit watery. Wondering if someonoe else recipe thay've adjusted would work better?

Thanks
Ax

Crikey totally forgot will go dig it out and type up.

kidcat

Beef Bouguignon

1kg beef shin (I have also used braising beef) - diced
100-150g bacon bits
350-400g shallots/baby onions
250-350g mushrooms
2 garlic clove (sliced)
1 bouquet garni ( I cheat and buy a jar of ready made teabag style)
1 TBSP tom puree
750ml red wine
250ml beef stock
Oil for frying

In a frying pan heat a small amount of oil (1tbsp to start usually but depends on frying pan size), brown the beef, usually takes me three batches, throwing it into SC as its done. Then fry mushrooms, bacon, shallots and garlic till browned.
Add bouquet garni then tom puree. Cook for a couple of min. Add wine and stock to pan, (dont worry if it all wont fit, just add what you can). Than add pan contents and rest of liquid ingredients to SC.
Once its all in the SC I give it a good stir, then take a double folded piece of tin foil to cover the inside of the SC, usually placing it slightly above ingredients rather than at the top of the pan.
I then cook for about eight hours, switch off SC over night then cook again the next day for 4-6 hours before serving. About 30 min before serving, I take the liquid out of SC and reduce it slightly adding it back to SC with the meat to sit ready to serve.

Hope that makes sense,

elkay115

Drea wrote: »

Ooo I feel like part of the slow cooker gang now! :rotfl: They were really nice

Today we have stew in the slow cooker, and I'm at home ill rather than at work so this will be the first time I have to smell it all day getting hungry!

I am Drea's mum, and today as she said we have stew in the slow cooker. I put it on at 11.30am and I have just turned it off just now cos I am a bit worried about it. The other things that we have made in it have been fine, but the stew doesn't seem to be going so well. The steam inside is making the lid try to lift (you know like a boiling pot with lid on), so am not sure what to do now? Is 4 hours long enough for stew?

Oh and could anyone tell me how long we should put a beef roasting joint (1kg) in it for? Want to try making a roast with it at the weekend.