In my slow cooker today...

pixie1

I have a whoopsie leg of lamb in mine thanks to Mr T. Lamb cookedthis way is my fave use of my sc.

Pix

Sublime_2

foxy-tigger wrote: »

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

I used a jar of Lloyd Grossman Madras sauce which had been sitting in a cupboard for ages. Somerfield were selling them off for a £1, and I had a packet of 1/2 price prawns that needed using up and some creamed coconut. This is what I used, as it is what I had, substitute as necessary:

1 large onion
4 Cloves Garlic
Small Broccoli Florets (or a Green Pepper, I didn't have one)
3 teaspoons of Garam Masala (Tesco's own)
50 g Creamed Coconut block
Jar of Madras Curry sauce
empty Curry sauce jar 1/2 filled with water (add more if necessary)
Packet of large King Prawns
A little Seasalt (if necessary)

Bung everything in the slow cooker except the prawns and Creamed Coconut and cook for a few hours on low. Then add the prawns and coconut a few hours before the end. I can't remember the exact times. My prawns had broken up a bit, so they don't need a lot of cooking. Adjust the seasoning if necessary before serving (I added a little seasalt, as I had added extra liquid, etc).

katycocoa

Making a chilli today.

1kg lean mince (reduced to about £2.50)
tinned tomatoes
tinned beans
finely chopped mushrooms and carrots
onions
beef stock, cumin, coriander, chilli, garlic

Going to have with cous cous and salad for a fairly healthy tea

Sublime_2

Black eyed peas with Chorizo. I haven't a clue how this will turn out. I've used a 29p bag of black-eyed peas (Somerfield bargain), and a £2.49 Lidl Chorizo.

500g bag black eyed peas
250g Chorizo
2 Onions
2 Sweet Peppers
1 Chilli
4 cloves garlic
4 teaspoons cumin
1/2 teaspoon cayenne
1/2 teaspoon herbs de provence
1500ml (approx) water
1 Vegetable stock cube
Black pepper

tiamai_d

Just got my sc the cheap asda one.

So, couple of questions...

Can I bung in chicken breasts with a jar of sharwoods sauce and some mushrooms, onion etc? Do jars of sauce work ok in the SC? (fancy whole chicken breasts with the sauce tonight)

When making spaggy bolly in SC, do you have to stir it partway through cooking?

To make steak pie, can I coat the steak in flour to thicken the gravy like I would on the hob?

Think that's it... for now

Sui_Generis

tiamai_d wrote: »

When making spaggy bolly in SC, do you have to stir it partway through cooking?

To make steak pie, can I coat the steak in flour to thicken the gravy like I would on the hob?

Think that's it... for now

No need to stir but the urge usually wins out I think.

Yes use the flour but don't put it in on the base of the SC use onions/etc first as otherwise it sticks … or so I found …

DEBTMONKEY1A

Yup fine to put sauce in but be aware that it may make it a bit thinner than normal-as meat/veg juices will dilute the stock.

I allways use the packet mixes & add 2/3 or 3/4 water stated (tip-mix a little of the mix with COLD water-pour in slow cooker & THEN add boiling water & stir-otherwise can be too thick !)...the colmans ones I think no have no nasty additives. Do it this way & sauce will be just right!

tiamai_d

Well I diced the chicken in the end as the breasts were different sizes, some onions some mushrooms and went to the town. Back and it smells delish. It is a bit thin but I will put it in a pot and boil it down a bit while the chips cook (fancy chips and curry tonight).

Next time will try the packets.

lupyloo

Ive just started a new thread on what is the best SC to use, but figured this was the best place to ask my next question.

I am doing my online food order with MrT and would love to know what store cupboard type foods would be good for when I get my SC. I have never used one before but cant wait to try lol

DEBTMONKEY1A

Hi tiami-easier to just add a teaspoon or 2 of cornflour? Just mix with a tiny bit of cold water & add-1/2 hr b4 you eat it-less hassle than boiling it down-you'll lose all that lovely gentle cooked flavour (!) & more washing up!

Honestly.....they're the best thing EVER once you've got the hang of the 'reduced liquid/no evaporation' thing! You'll find loads of cheap cookbooks in the cheapo book shops...Main thing to resist doing is lifting lid for at least 1st 1/2 of cooking time-each 'lift' adds 20 more minutes to time!

You'll find some say 'brown all meat' before putting in cooker....yes it does add a tiny bit more flavour but in all honesty say you're doing a packet beef in red wine casserole mix. Flavours are so strong that the browning won't show or taste! So good if you're working....chop veg night b4 & cling film in fridge...throw the lot in the slow cooker in am & come home to a cooked meal! I often double/treble recipes & freeze-then you have a healthy CHEAP 'ready' meal-if your work canteen has a microwave!

Here's an example of just how easy it is....

Root veg & spiced lentil soup.

Simply buy a value 'stewpack' of veg (turnip/carrot, swede, onion etc), wash quickly. Either dice (as long as chunks not bigger than an inch square will be fine!) or if you're lazy like me-chop into a few BIG chunks & blitz in a food processor! Put in 1 3/4 litre veg stock-hot-in s.cooker (I use marigold granules), a teaspoon or so of powdered cumin, 1/2 tsp powdered coriander, 1 clove garlic crushed (optional) & 1/2 teaspoon (or more!) chilli powder (pure-not the chili con carne mix)...a mug of washed lentils (green or red), salt/pepper to taste 9remember stock is salty so you can always add more at end)...cook 7-10 hors-blitz with a stick blender...LOVELY....cheap-filling-full of protein, low GI, oh I could go on for hours!

Also try & get hold of 'slow cooking curry & spice dishes' by carolyn humphries. As an avid cooker of curries, etc...I've found that as you often have to evaporate curries to get correct sauce thickness etc that slow cookrs were not the best. Try the above book-converted me! WH Smiths have it but probably cheaper on line.