In my slow cooker today...

Sublime_2

sarahg1969 wrote: »

I think sausages go a bit strange in the slow cooker. Not unpleasant, but the texture is a little like those sausages that you get in tins with beans.

I know what you mean, but the kids and OH love it (sausage casserole), I usually put pulses such as baked beans, or kidney beans in mine (plus carrots and mushrooms), which makes the texture more palatable.

Sublime_2

aspinallkate wrote: »

thank you so much:j sausages in the sc for tea tonight.

when I put the gammon in tomorrow, do I have to cover it with boiling water? I will add an onion, bay leaf and carrot aswell, how long will it take to cook?

Im sorry about all the questions:o

Here are some links for you:

http://forums.moneysavingexpert.com/showthread.html?p=1232376#post1232376

http://forums.moneysavingexpert.com/showthread.html?t=131302

You can also boil the gammon first, its up to you. I think soaking should be ok, unless its exceptionally salty. :A

Bongedone

sarahg1969 wrote: »

I think sausages go a bit strange in the slow cooker. Not unpleasant, but the texture is a little like those sausages that you get in tins with beans.

I cannot stand sausages in a casserole for that exact reason. My mother used to try and make it all the time.

julietiff

Is beef with red wine, pepper,salt,onion ready for a stew

karren

weve just had a very easy tea it was ready for when we all got in,
pork pieces (lidl bargain)
1/4 tin pinapples
sweet and sour (blue dragon packet)
sop that cooked slowly then when i got in from work i added extra water and rice, put it on high whilst i sorted things then when we were all in it was ready.

stinky_daddy

Hi

I cooked a ham hock last week-end in some cider (along with a couple of roughly diced onions) on low for an eternity it seems (or 7 hrs - can't remember which).

My question is: I am doing another hock at the moment (although cooking it in apple juice - my cider is far to precious to me to use this way too often! ), is there anything I can do with the residue once the hock is cooked?

TIA

UKD

Raksha

I'd use the stock you've produced to make a soup - add some lentils for extra bulk.

Mine's going to have a couple of jars of Home Bargains Tai Green Curry sauce (Mr Bens) and a packet of defrosted Mr T's special offer frozen chicken breasts in it - Tai Green Curry tonight

sarahg1969

I have THREE slow cookers on the go today!

Two have beef chilli in and one has a veg chilli in.

It's my son's 21st birthday party tonight, and I'm catering for 60-ish people.

So I've had potato salad and rice on the go, too. And have 5 dozen rolls and three baguettes all sliced up and ready to be topped.

kidcat

sarahg1969 wrote: »

I have THREE slow cookers on the go today!

Two have beef chilli in and one has a veg chilli in.

It's my son's 21st birthday party tonight, and I'm catering for 60-ish people.

So I've had potato salad and rice on the go, too. And have 5 dozen rolls and three baguettes all sliced up and ready to be topped.

I am hosting/catering my mums 60th birthday in Sept and have already arranged to borrow another two or three SC to cater for 100 people, my friend thought i was mad but it will be so much easier to cook food for that many in the SC, (borrowing extra steamers for the rice too!)

sarahg1969

I'm doing other buffet-type stuff, not just chilli, so I'm serving the rice cold. I've cooked it and added peas and sweetcorn, so it looks nice.