In my slow cooker today...

gerturdeanna

Chicken curry in mine - with a tinned sauce I have to admit!!

DastardlyD

Chicken caccitore - chicken thighs, onions, garlic (all browned/fried first - no skin on't chicken), couple tins cherry toms, marscapone, torn up basil - NOM!!!! I managed the amazing feat of leaving work, running into Mr M's to get toms and marscapone, driving home, preparing everything then lobbing it into slow cooker and racing back to work all in my lunch hour! I did have to elbow a few people out of my way and leave a certain amount of rubber on the road though

Really looking forward to it with either pasta or new potatoes

pixie1

Woodyrocks wrote: »

You never forget your first time Sure it will turn out great! Let us know how it taste.

They were fantastic!! The lamb was melt in your mouth, the best Ive ever been able to cook it even though i say it myself. I love my pie maker too! The first batch we over filled slightly so that was a little messy but now we know how much to put in, we are sorted. I just need to learn how to make my own pastry now though as the pre rolled stuff i brought was ok but very little in the pack for the money.

Nothing in my sc today, im giving him a day off!

Pix

Sublime_2

Sausage Casserole for me. I haven't cooked it for ages, but really fancy it after reading all these posts.

Rainbowchild

Lamb Rogan Josh. There is a shop in town that will make up all the herbs and spices to what "hotness" you want. First time I've been there so hopefull it will be good - it smells nice already.

Bella79

i awlways find when i use a slow cooker for cassarole etc the sauce is always too thin
lst time i did it i removd the pot and put on the gas ring to mix in some corwnflour to thicken and yes u guessed it .......................BANG !
i

Bella79

i awlways find when i use a slow cooker for cassarole etc the sauce is always too thin

lst time i did it i removd the pot and put on the gas ring to mix in some corwnflour to thicken and yes u guessed it .......................BANG !

i guess u cannot use them on stove tops

how do you get round this problem ?

tryingtoruletheworld

Rainbowchild wrote: »

Lamb Rogan Josh. There is a shop in town that will make up all the herbs and spices to what "hotness" you want. First time I've been there so hopefull it will be good - it smells nice already.

I am in York too, I know the shop you mean, and it is fab! :beer:

jo1972

Today I am sticking a beef joint in the SC. Cupboards are bare till I've been shopping this afternoon so don't know what I should put in with it, as last time I put it in by itself and a little bit of stock in the bottom, the meat was quite dry. Maybe I'd just cooked it for too long?

I'm going to put it on around 12-1pm today to be eaten at 7pm, if it looks too well done when I get in around 5pm then I'll turn it off for a bit.

When cooking beef joints do any of you add anything else to the pot, ie veg or stock?

born_blonde

I'm doing brisket today. I'll brown it first to seal in the juices and then put it in with onions, bay, thyme, beef stock from a cube and a bottle of a rich dark beer called Black Pearl. When it's tender I'll take it out and wrap it in foil. Then I'll decant the stock into a saucepan, use my hand blender to whiz it until smooth and then use bisto granuals if necessary.
Then Beef back in to wait until the roast potatoes and asparagus are ready.