In my slow cooker today...

julietiff

I have got a smartprice gammon joint in mine today,
hopefully to have with mash for tea today

dallam20

Thanks Kidcat for the link to the recipe collection. I have had a quick look and bookmarked the page for when I move.
I have corned beef hash in mine today. Gonna make giant yorkshire puds to put it in yum!
Dawn

kidcat

dallam20 wrote: »

Thanks Kidcat for the link to the recipe collection. I have had a quick look and bookmarked the page for when I move.
I have corned beef hash in mine today. Gonna make giant yorkshire puds to put it in yum!
Dawn

I make giant yorkshire puds quite alot cos it means the kids will eat some of the casserole type dishes with less complaint, I particularly like sausage casserole served in puds.

tiamai_d

I make chicken kebabs for the BBQ and just for the grill, but I thought it would make a nice chicken dish too. What I was thinking is....

Chicken breasts
Mixed pepper chunks
Large chunks of onion
Baby mushrooms
Lemon juice
Basil
Garlic
Olive oil.

But would the oil work in the SC or burn/stick? Should I maybe just add some white wine and then mix in some olive oil after it's cooked? The whole taste of the chicken is supposed to be refreshing and perfect with salad and crispy bread.

Actually, do I need to put in stock or liquid with meat or will it's own juices keep it moist?

rolo-polo1965

Rice pudding in mine today.

Yum yum

Sublime_2

tiamai_d wrote: »

I make chicken kebabs for the BBQ and just for the grill, but I thought it would make a nice chicken dish too. What I was thinking is....

Chicken breasts
Mixed pepper chunks
Large chunks of onion
Baby mushrooms
Lemon juice
Basil
Garlic
Olive oil.

But would the oil work in the SC or burn/stick? Should I maybe just add some white wine and then mix in some olive oil after it's cooked? The whole taste of the chicken is supposed to be refreshing and perfect with salad and crispy bread.

Actually, do I need to put in stock or liquid with meat or will it's own juices keep it moist?

That sounds delicious. Why not add a little white wine to start as you will need some liquid (to poach), and then add the olive oil an hour before the end of cooking. Then there should be no issues.

tiamai_d

Sublime wrote: »

That sounds delicious. Why not add a little white wine to start as you will need some liquid (to poach), and then add the olive oil an hour before cooking. Then there should be no issues.

Think I will add white wine, leave out the lemon and make an olive oil and lemon juice dressing for when it's served.

julietiff

I have a large beef joint in mine since last night with red
wine and onions

cuddlymarm

Hi

I'm about to put some stewing steak in mine ( so we'll be having stewed steak in gravy, cabbage, carrots and mashed pots.) Yummy.

Have a lovely day
Cuddles:rotfl:

Olliebeak

Not used mine for absolutely ages - mostly due to the warmer spring weather. However, we are now getting right down in the freezer (due to going on holiday last month and not being paid since), so needs must ................. and all that!

Today I've got a turkey drumstick in mine, on a bed of sliced leeks, carrots, swede and onions with chicken stock cubes (completely forgot that I've got 2 tubs of chicken stock in the freezer :doh:), mixed herbs, celery salt and not much water. Never done it this way before - so it should be 'interesting'. Will serve with mashed pots and green beans. I'll use the remaining stock and veggies for a soup for tomorrow.