In my slow cooker today...

Mamae

Rice pudding yesterday.
Cheats Lamb bhuna today (using jar of sauce and the leftover lamb from yesterdays roast)
Just love my slow cooker - gets used at least 4 times a week!:j

kidcat

Lyger wrote: »

I finally got around to playing with my slowcooker for the first time last night (I've recently decided to teach myself to cook, and I'm really enjoying it).

So, first successful recipie = Rice Pudding. I remember my Dad's homemade rice pudding always being nicer than the tinned stuff, and it seems that slow cooker rice pudding is nicer to! My housemate was quite impressed - I won't be surprised if her and her BF manage to eat most of what's left before I get home tonight.

I have some roast pork left over from last nights Sunday dinner, and I'm stuck between trying to do something in the slowcooker with it, or just sticking it into a stirfry. Any suggestions?

I usually use left over roast meat in a pie with some leeks, bacon bits and leftover gravy., I have adapted the recipe from Jamie Oliver leftover Christam Turkey recipe, and its usually gorgeous.:D

Icey77

I tried to use my clow cooker for the first time yesterday with a pork casserole of sorts.

I put chopped onion, chopped celery, floured pork and chicken stock in and put it on for the required number of hours. The outcome tasted OK but looked rather nasty - the liquid wasn't consistent, it looked like lots of small bits floating in the stock, a little like the egg in chinese crabmeat and sweetcorn soup but much smaller???

Any ideas as to why this would be? Should I have browned (fried) the pork first?

Thanks V much - any advice will be very gratefully received!

Gigervamp

Sounds like it might have been the flour.

Rachie_B

yes id say it was the flour!

either dont flour the meat at all, or flour then fry it off before placing in the SC

I dont bother browing any meat though !

Lois_and_CK

I agree, it will be the flour. If you used the flour to try and thicken it, then you need to brown the meat first. I don't bother usually, and to thicken sauces use either cornflour of mcdougalls thickening granules.

Icey77

Aha, I followed the receipe to the letter and it did not tell me to brown off the pork after flouring.

I will brown it off next time or just simply leave it out.

Thanks very much!

trish123

If i was to use a sauce mix ie a jar do i just bung it in with the meat?

pawpurrs

Yes that should be fine.
Not today but tomorrow, I am going to put in braised Oxtail in stout with some canelloni beans, I normally do flour and brown it first, should I not bother?

kidcat

Have tried the rice pudding today, and its great, def better than the usual. Although mykids still wont eat it. They never eat any of the traditional puds (custard, crumble, etc)