In my slow cooker today...

Sublime_2

Use auto. High cooks food within a few hours on my SC. Low setting takes around 8 hours, so is good to leave all day. If putting the lamb in without browning, auto's a good option as it cooks it on the high setting first and then switches to low automatically.

slm6002

Thank you. It is smelling very nice and i am finding it hard not to open the lid.

lab-lover

Chicken Supreme - packet sauce but Iam learning.

lab-lover

Sublime wrote: »

Use auto. High cooks food within a few hours on my SC. Low setting takes around 8 hours, so is good to leave all day. If putting the lamb in without browning, auto's a good option as it cooks it on the high setting first and then switches to low automatically.

Is that what auto means, I was wondering as the instructions with my SC are a bit vague. I thought it meant you could switch it to auto when its finished cooking something and it would keep it warm. Silly me.

mekondelta

OK, here goes with an Iranian Aubergine stew I made yesterday which was fab!

2 tins chopped tomatoes
1.5 kg beef cut into small cubes (I used a mixture of stewing steak and frying steak)
2 large onions
5 cloves garlic ( i like garlic!)
4 bay leaves
2 vegetable stock cubes
2 beef stock cubes
2 Aubergines
a dash of worcester sauce
couple of squeezes of tomato puree
enough water to top the level upto about 2/3 of the height of the bowl.

- Fry onions and garlic until golden brown and put into slow cooker.
- add everything else apart from the aubergines to slow cooker
- cook on high for 2.5 hours
- lightly oil the aubergines with olive oil and barbeque them until they are cooked and slightly charred. Add them to the top of the slow cooker.
- cook for another 2 hours on high

The stew has a wonderful smokey aubergine flavour which is really nice. To my tastes anyway!

I did this using the 6.5l Morphy Richards slow cooker. You'll need to change the amounts/time as appropriate.

elf06

Got black cherry and chocolate sponges in right now and they will be ready in 1 hour and 10mins (not that i am counting of course :rotfl:)

fedupandskint

elf06 wrote: »

Got black cherry and chocolate sponges in right now and they will be ready in 1 hour and 10mins (not that i am counting of course :rotfl:)

Ooh they sound nice, do tell how you made them?

elf06

Ok so I have never made them before but got the recipe out of my newly aquired (sp???) SC cook book.
Heres the recipe

50g (2oz) butter, plus extra for greasing
50g (2oz) caster sugar
50g (2oz) self-raising flour
1 egg
1 tbsp cocoa powder
0.25 tsp baking powder
0.25 tsp ground cinnamon
425g (14oz) can pitted black cherries, drained (I cldnt get these at my local Tesco so got the black cherry pie filling instead)

Chocolate sauce for serving
100g (3.5oz) white choc, broken into pieces
150ml double cream

Butter 4 metal pudding moulds (200ml ones) and line base with greaseproof paper. Place 7 cherries in each mould. Beat together butter, sugar, flour, egg, cocoa, baking powder and cinnamon in bowl until smooth then chop up remaining cherries and fold into mixture. Spoon into moulds and loosely cover with foil. Place moulds in SC (mine is an oval 3.5l SC and they only just fit with a little jiggling round). Add boiling water so that it comes half way up moulds and cook on high for 1.5 - 2 hours. Make the sauce by melting choc and cream over hot water.
Et Viola its all done

Mine nearly ready so will let you know if the any good or not

elf06

Ok so they are out and arent too bad! Burnt my mouth a little (couldnt possibly wait a few mins for it to cool down:o) and could maybe be a little more chocolatey but a nice little pud none the less:rotfl:

Oh I didnt do the sauce maybe it would be more chocolatey with that - doh

fedupandskint

Thanks elf - will make a note of this to try! I've never made a pud in the SC before