In my slow cooker today...

pixie1

Im making BBQ pork quesadilla's today
http://southernfood.about.com/od/pul...cpweekly33.htm

Cant wait to try it!!

Pix

Bongedone

k2tog wrote: »

Lamb curry made with leftovers from yesterday. Smells great and I am very hungry. Hope it's OK

Talking about lamb curry. This one from Madhur Jaffrey works perfect in the slow cooker. It can also be done with beef. Red lamb or beef stew:

http://uktv.co.uk/food/recipe/aid/534175

lab-lover

OMG just read through most of this thread and now Iam scared of my SC :eek:
It hasn't come yet mind, 5.5litre from Amazon. Never had a SC before so it all sounds a bit daunting. We practically live on shepherds pie, pork chops, chicken breasts and sausage casserole. Now and again we'll have spag bol but mainly meat and 2 veg.

Think I'll be visiting here quite a lot. All very interesting and informative :T Will let you know how I do or don't get on. xx

Mamae

steak and kidney for a steak and kidney pie. YUM.

Lab-lover - don't be daunted by a slow cooker, you bung it in and turn it on - EASY!!!

savingforoz

Aduki bean and cauliflower jalfrezi in mine today - just need to heat up the rice when I get home :j

foxy-tigger

I have Chicken Thigh's and drumsticks in a Lee and P£rrins 5 Min marinade (that I got from h0me Bargain for 29p!!!) Smells lovely. There was quite a lot of sauce! I thought it might not be as.... saucy Serving later with Corguette's and Onions in couscous, and maybe a little salad. I LOVE my SC!!!:T

Sublime_2

Chicken chasseur! I've never made before (apart from once when I used a packet). It tastes great!

foxy-tigger

Sublime wrote: »

Chicken chasseur! I've never made before (apart from once when I used a packet). It tastes great!

Do you have a recipe for this? I have only ever made it out of a packet too!!

Sublime_2

I made this up after looking at ones on the internet, so its a bit different from the norm. I didn't measure anything, so the amounts I've given are approximate. I just fried the chicken, bacon, garlic, onions, in a frying pan together for a few minutes, sprinkled on the flour and seasonings, mixed through, and then buged in the slow cooker with everything else. Just make sure everythings covered, if not add more liquid. It is really easy to make:

4 rashers Bacon (chopped)
3/4 Chicken Breasts (cut up)
1 large red onion (chopped)
1 large onion (chopped - or 6/8 small shallots cut in half)
6 fat cloves garlic (theres no such thing as too much garlic)
1/2 bottle white wine (you can use less and add more stock)
400ml vegetable stock approx
1 heaped tablespoon flour (I think, I didn't measure)
3/4 large carrots
punnet mushrooms (sliced. I prefer chestnut, flat, or wild mushrooms, more flavour - if using small button mushrooms cut in half)
2 tablespoons tomato sauce (or tomato puree)
1/2 tin chopped tomatos
1 teaspoon thyme approx (use tarragon instead)
1 teaspoon parsley approx
1 teaspoon seasalt approx (if using regular tablesalt use 1/2 teaspoon, then adjust if necessary before serving)
Black pepper

You could just bung it all in the slow cooker, but I think the method above is better for this dish.

Enjoy!

foxy-tigger

Sublime wrote: »

I made this up after looking at ones on the internet, so its a bit different from the norm. I didn't measure anything, so the amounts I've given are approximate. I just fried the chicken, bacon, garlic, onions, in a frying pan together for a few minutes, sprinkled on the flour and seasonings, mixed through, and then buged in the slow cooker with everything else. Just make sure everythings covered, if not add more liquid. It is really easy to make:

4 rashers Bacon (chopped)
3/4 Chicken Breasts (cut up)
1 large red onion (chopped)
1 large onion (chopped - or 6/8 small shallots cut in half)
6 fat cloves garlic (theres no such thing as too much garlic)
1/2 bottle white wine (you can use less and add more stock)
400ml vegetable stock approx
1 heaped tablespoon flour (I think, I didn't measure)
3/4 large carrots
punnet mushrooms (sliced. I prefer chestnut, flat, or wild mushrooms, more flavour - if using small button mushrooms cut in half)
2 tablespoons tomato sauce (or tomato puree)
1/2 tin chopped tomatos
1 teaspoon thyme approx (use tarragon instead)
1 teaspoon parsley approx
1 teaspoon seasalt approx
Black pepper

You could just bung it all in the slow cooker, but I think the method above is better for this dish.

Enjoy!

Thanks Sublime! Sounds perfect! :D
I never measure anything for my slow cooker either!
Thanks for posting!
:j