In my slow cooker today...

Katzen

Just been out and bought the MR slow cooker from Sainsbury's. Chose that one because it's small (I only batch cook for myself &occasional guests) and figured that the higher starting price indicated better quality-not always true I know but I like the feeling of getting the biggest reduction!
Just stuck a bolognaise in there, didn't quite follow the recipe as it called for 700g mince which was more than I had. Fingers crossed it's edible!

Sublime_2

champys wrote: »

Hi Sublime - will explain how I did it:
In the bottom of the SC, I put 2 medium chopped onions, 3 or 4 carrots (also chopped) , a minced clove of garlic, a piece of lemon zest and a slice of celeriac (cubed). The recipe specifies celery, but I didn't have any. I added a good slosh of white wine (about 100 ml) and liquid tomato - you could use a tin of chopped tomatoes, or passata - I used roast tomatoes from the freezer from last year's glut. I added a teaspoon of marigold bouillon powder, but I don't think it is essential.
Sprinkled with a little salt/pepper and a teaspoon of oregano - then placed 3 veal shanks on top (organic), which were seasoned on both sides. I cooked on 'auto' for 4 to 4.5 hours. Then made up a 'gremolata' by chopping some fresh parsley and marjoram from the garden with a small clove of garlic. Officially it has grated lemon rind in as well, but I had run out of lemons - it was OK without.
To thicken the sauce, all I did was whizz some of the cooked vegetables in the sauce with a stick blender - not all of it. I added a pinch of sugar to balance the acidity of the tomatoes. Then served the shanks in the sauce with the gremolata on top, and brown rice on the side. Really good!

Looks delicious, and straightforward (my sort of ingredients). I'll try with steak, not the same as veal, but more available. Thanks again for this recipe. :T

Lois_and_CK

Ham shank today; some of the ham will be used for butties and the rest in a pea and ham soup with the stock tomorrow (second attempt at pea and ham soup - I threw the last lot away because it went jellified when it cooled and I thought that was minging ... until I found out that good stock is meant to go jellified )

champys

Sublime wrote: »

Looks delicious, and straightforward (my sort of ingredients). I'll try with steak, not the same as veal, but more available. Thanks again for this recipe. :T

Sublime, the other thing that works really well with this recipe are leg of lamb slices!

Sublime_2

That would be nice, better than steak (I think!).:A

Liney_2

Doing a load of batch cooking today.
Beef stew for my hubby on the go in the Crock Pot today, carrots, onions, beef, worcester sauce, the usual suspects.
Chicken Curry and chicken stock from the carcass on the hob.
I am a veggie so won't actually get to eat any of it. lol!

aspinallkate

Hiya, can anyone help me?

I want to buy a slow cooker, argos have one on sale at the mo £9.97 cookworks, loads of excellent reviews.
Only problem is Hubby hates stews etc, what else can I cook in it such as curry?

Sublime_2

aspinallkate wrote: »

Hiya, can anyone help me?

I want to buy a slow cooker, argos have one on sale at the mo £9.97 cookworks, loads of excellent reviews.
Only problem is Hubby hates stews etc, what else can I cook in it such as curry?

Chilli, Spaghetti Bolognaise, other pasta sauces, soups, roasts, rice pudding, other puddings, rissotto, for a start. :A

Katzen

Just eaten my first SC meal and it was lovely Decided that I'd do a basic mince sauce, that can then have herbs/spices as I fancy when defrosted so it can be bolognaise or chilli.

Do have a couple of questions if anyone can help-
firstly, is it possible to overcook stuff in the SC?
secondly, my bolognaise is rather runny, it said in the booklet to turn it up high and boil off the excess but it doesn't seem to be close to boiling-any hints?

Sublime_2

Katzen wrote: »

Just eaten my first SC meal and it was lovely Decided that I'd do a basic mince sauce, that can then have herbs/spices as I fancy when defrosted so it can be bolognaise or chilli.

Do have a couple of questions if anyone can help-
firstly, is it possible to overcook stuff in the SC?
secondly, my bolognaise is rather runny, it said in the booklet to turn it up high and boil off the excess but it doesn't seem to be close to boiling-any hints?

You can slightly if you don't add enough liquid, and leave it on for longer than the recommended cooking time. I tend to add some things like green beans near the end, as they can get a bit soft if cooked for hours on end.

Liquids don't really reduce in the slow cooker. Just thicken it with some flour at the end if its too runny. :A