In my slow cooker today...

kidcat

Sui_Generis wrote: »

HELP! Just found this thread.

Freezer emergency - door open overnight - lots of mince and chicken started thawing what can I cook with the mince? Need a spaghetti bolognese recipe and another to use it all up. Will cook chicken conventionally and hope the fish is OK… aaaaargh! didn't need this today.

for your bolognese I always use 1lb mince, 2 onions chopped, 2 cloves garlic, 1 pt beef stock, two tins chopped toms, 1 pt red wine, 1 tube tom puree and a couple of handfuls of red lentils, bung it in the sc (if you have one) for 6-8 hours, this makes 2 large spag bol (6-8 people) and 2 lasagnes.

Other alternates for mince are moussaka or meatballs,

meatballs I mix 1lb mince with 6 pieces bread breadcrumbed and 1 egg, you can add garlic etc its up to you, then form into balls, cook in the oven on 180 for about 20-30 mins, then you could freeze them again

if you having a go at moussaka, I dont have a recipe to hand but you should be able to find one fairly easy online, just to say that if you dont have aubergine then you can use potatoes instead.

You can make a mincey stew as well, throw whatever you have and some stock in with the mince.

How about mince cooked in gravy? Fairly simple fry the mince with some onion, add some stock, add cornflour mix to thicken, then serve with potatoes.

Hope that helps, good luck.

Sui_Generis

kidcat wrote: »

Hope that helps, good luck.

Thanks for the reply, the quantities were rather forced on me by the freezer defrosting The worry here was that all in (with some veg) it is about 5mm below the edge of the SC but it appears to be bubbling away happily and I've removed some liquid (1/4pt) just in case. I think I tend to add too much stock etc as I'm not used to it yet. Smells OK so far! No wine to hand sadly.

I will certainly try that meatball recipe and moussaka - haven't had that for years. Will try with aubergine first as I have a lil 'un who avoids veg at all opportunities.

If this mince is a success then I'd like to try the lasagne but as its already cooked would you now cook it conventionally or is it possible to put back in the SC with pasta sheets another day? Thanks again.

kidcat

When I have cooked the basic bol sauce, I simply add the pasta sheets, and white sauce and throw into the oven for 30 mins. If you are planning on freezing it I would recommend either freezing as bol sauce or making into lasagne, and freeze before cooking, it tastes better than cooking as lasagne then freezing.

Sublime_2

King Prawn Curry today. (I'll go easy on the garlic, as I can still taste the 30 clove chicken from Saturday)

gerturdeanna

Bolognaise Sauce - nice and simple!!

Sui_Generis

I know I'm new to a SC but aside from the meat being perfectly cooked I have to say the flavours aren't all that well developed especially considering the lengthy cooking time.

Would people generally say you have to add more herbs etc to achieve the flavour?

Sublime_2

I've never really thought about it, but maybe thats true. I do find myself adding extra onion/garlic etc, when slow cooking. I generally use plenty of seasoning, and add more if necessary, when cooking. A good point.

julietiff

We had asda delivery last night and I had ordered some beef- £4.20kg,
so put a roast in the SC with red wine, onion, pepper and italian herbs
for tea.
Dh cut rest up into chunks for meat and tato pies and stew too so not
bad considering there are 5 of us :j

karren

aiming to prepare fish pie thing in mine ready for tom tea,
ive a dolmio white sauce that was bogoff,
so im mixing mixed fish and that in the bottom
then layers of potatoe
DO you think this will work as im really pushed for time since i went full time

foxy-tigger

Sublime wrote: »

King Prawn Curry today. (I'll go easy on the garlic, as I can still taste the 30 clove chicken from Saturday)

Hi there Sublime! Can you post the recipe for this? or is it a jar of something? It sounds delish. Thanks