In my slow cooker today...

HalfaSixpence_2

Re summer meals - I'm going to use mine to cook a cheap gammon joint and then have it cold with salad - nicer than thin wet slices of ham and a lot cheaper. I've never done it in the s/c before, only in the pressure cooker, but I'm rapidly becoming a s/c convert.

Berni888

morganlefay wrote: »

Sorry to be an idiot but do you 'roast' your chicken on low or high, and how long does it take for - say a 3lb chicken on low and on high if you can do that, please ?

I only have a small morphy's richards and it has just the one setting. So when I've cooked a small / medium sized chicken. I've done from frozen and just added a quater of a mug of water to cover base. Chucked in the chicken and I've left it for 10 - 12 hours as that's how long I'm out of the house for after that time it's hard to take the chicken out whole as it falls off the bone and is beautifully moist with lots of quality stock for whatever takes your fancy.

Boodle

I have pea and ham soup in mine. Using up the half bag of marrowfats and the ham that has been hanging around the freezer for a while - apart from that, it has 2 onions, chicken stock, white pepper and a good ole pinch of dried thyme in there. Sounds not too summery I grant you, but we will have it blitzed and just warm with soft bread, and maybe a salad before or after. Saves me a job of slaving away cooking too, as having a bit of a stressful time at the mo.

sunrise27_2

are you saying you cook your chicken from frozen ??? I thought that was extremely dangerous ??

Berni888 wrote: »

I only have a small morphy's richards and it has just the one setting. So when I've cooked a small / medium sized chicken. I've done from frozen and just added a quater of a mug of water to cover base. Chucked in the chicken and I've left it for 10 - 12 hours as that's how long I'm out of the house for after that time it's hard to take the chicken out whole as it falls off the bone and is beautifully moist with lots of quality stock for whatever takes your fancy.

sunrise27_2

nest_egg wrote: »

I slung an old can of Tesco value curry sauce over strips off my rubber chicken, some onion and some tesco value peas. I threw in a piece of ginger and some garlic too. That's tonight sorted for less than a quid.

and whats rubber chicken ??

nest_egg

sunrise27 wrote: »

and whats rubber chicken ??

Didn't you see the rubber chicken thread on here?? If not, here it is:

http://forums.moneysavingexpert.com/showthread.html?t=38364

It's the American term for roasting a whole chicken and then you sort of pick at it for the bits you want over the next few days.

Sublime_2

Sui_Generis wrote: »

Tuna is popular here so do post the recipe if it turns out well

I prefer it cooked in the oven, but it was demolished within the day, so can't have been bad. Unfortunately, it was a bit of a throw together, as I need to do my monthly shop. I was trying to be inventive with what I had.

I would have preferred to make with spinach and leeks. My mother does and its great, but I didn't have any that day!

I used (out of necessity); 2 medium Onions, 2 Cloves Garlic, 2 tins chopped tomatoes with garlic, dollop tomato ketchup (or puree), 3 grated carrots, this made up the sauce; then I added broccoli florets, tin sweetcorn, 2 sweet peppers chopped into chunks, tin tuna; plus a cheese sauce, made with 600ml milk, 3 very heaped tblsp flour, cheese (I've no idea how much), paprika, mustard, seasalt, and pepper; plus lasagne sheets (of course).

This tasted delicious, but I may make with less tomato mixture in future, and not precook the vegetables in the sauce. It was still nice, and definitely worth a go.

Berni888

sunrise27 wrote: »

are you saying you cook your chicken from frozen ??? I thought that was extremely dangerous ??

Yes I do. Because it's an even and low temperature and cooks for such a long time the entire chicken is throughly cooked and no chance of only being part thawed inside (which if not would lead to not killing off the bacteria.) So that's why you can't put a frozen chicken in oven for an extra hour because it'll only completely cook the outside and juices won't run clear when pricked.

You'll also notice that on some of the frozen chicken fillets (Asda and Sainsburys) they are marked cook from frozen. I cook them from frozen in oven but my preference is to use the slow cooker, less energy consumption and guaranteed tender and succulent.

But I wouldn't risk cooking a whole frozen chicken in the slow cooker if I wasn't out of the home for such a long period. If I'm not I do defrost the whole chicken beforehand and then leave it to cook for about 7 hours.

Sui_Generis

Casserole steak sliced thinly with red onion, some sliced carrots, garlic, ginger and a jar of black bean sauce. Had intended to cook on low but it went in late so I'll leave it on high for the first 2 hours then try and remember to turn it down.

elf06

sui_generis - please let me know how it goes as I still have my jar in the cupboard. Was going to do it earlier in week but realised I had no room in my freezer to store the leftovers:o

Also wondering if anyone has tried frying steak in the SC. I dont mean as in frying it but could it be used instead of other beef??

Cant decide whether to do chicken (reduced to next to nothing and frozen raw) or quick fry steak (again frozen raw but left over from another meal before SC bought) for my next SC meal.........