In my slow cooker today...

Penelope_Penguin

Lensman wrote: »

Well the beef stew worked a treat. I put a bit too much water in at the beginning, so I left the top off for the last hour. The meat was lovely.

Well done :T I'll add this to the In my SC Today thread to keep ideas together

Penny. x

nic1lou2

Hi I got one of the £10 MrT slow cookers yest too. No recipe booklet with it either so am going to have to read through this thread to get some ideas.:D

Lensman_2

~Yorkshire_Belle~ wrote: »

I bought one of these yesterday. In the instructions it says to cook on high for 7-8 hours but lots of recipes I've browsed for say setting should be low - any advice from those who have one of this type please because I'm confused (doesn't take a lot...?)
Also can you cook pork tenderloin in it and if so would it be like a pot roast?
Thanks

I gave my beef stew 1 hour on high to get it started then left it on low for 7 hours.

The stewing steak was melt-in-your mouth and the veg (onion, leek, carrot and swede) had virtually dissolved. But all the goddness was left in.

It seems to be that the tougher the meat, the slower the cooking should be.

Raksha

Currently got some continental lentils with some pork stock that I used to cook a HUGE gammon joint in (that was then smeared with honey and flash roasted in the oven - yummy!) A leg of lamb was in there yesterday, on a bed of onions, now cold, sliced and ready for some onion gravy, roast pots, stuffing, peas and carrots for 6 for tea tonight!

josey1964

josey1964 wrote: »

Just found a wonderful leg of lamb recipe that I shall make on Saturday evening and leave to cook overnight ready for Sunday lunch.

This was so good I thought I had better share it. Got it from recipezaar.

3 1/2 lbs leg of lamb, I deboned mine so it would fit in the slow cooker.
1/4 cup olive oil
1/2 cup lemon juice
4-6 garlic cloves, crushed
1 teaspoon dried oregano

1 teaspoon nutmeg

1. Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano and nutmeg.
2. Immerse leg of lamb into the mixture and cook on high for at least 8 hours or until falling apart - I put mine on before we went to bed last night and had it for lunch at 1pm.

~Yorkshire_Belle~

Thanks for reply Lensman. Really fancy the leg of lamb recipe now...

Kataratarina

is there any things i could do with chicken strips in my SC. i have cumin, coriander, chilli, mixed herbs, garlic, onions, oxo cubes,oil, tomato puree, 5 spice, worchester sauce,potatoes....

OH is currently making a vegtable roll sambo (eugh!) but i can think of what to make...

zippychick

wha about some sort of chicken casserole? Have you tinned tomatoes orbeans?

Kataratarina

yea i have tinned tomatoes as well?

zippychick

if u have bacon could also use it. Fry some bacon or not, and onions and garlic. Soften onions and add some veg - frozen or otherwise, and potatoes/. Any veg would suit really . Browning all veg, put in SC, put chicken on top, Heat a tin of chopped toms, and stir in some hot chicken/vg stock - about a pint. Add a bit of cornflour paste, bring to the boil. You could throw in some lentils to thiken too.

My recipe asks for thyme at this stage but invent your own mix of spice? I would try chilli and mixed herbs if to your taste? Throw in sc over veg and chicken , and do on low for 6-8 hours.