In my slow cooker today...

Bongedone

Sui_Generis wrote: »

All was well. Having tasted chicken this way I may never buy the spit roasted ones in the supermarket again. I got an astonishing 3/4 pint of stock out of the SC - can I use it all or should some be discarded after separating?

Probably a bit late but you should let it set to remove the fat.

Sui_Generis

Bongedone wrote: »

Probably a bit late but you should let it set to remove the fat.

Yes I did but even after that there was a lot of stock left. Quite astonishing to think that conventionally roasted, most would probably be boiled off. Made great gravy too.

Planning on a risotto but never made a SC one before so will hunt for recipes.

elf06

sausage, pot and bean curry in and on - ready to be taken out and cooled in morning!

kidcat

Sui_Generis wrote: »

Yes I did but even after that there was a lot of stock left. Quite astonishing to think that conventionally roasted, most would probably be boiled off. Made great gravy too.

Planning on a risotto but never made a SC one before so will hunt for recipes.

Sublime posted a recipe earlier on, for a risotto, I tried it on friday and it was great, served four people easily,

http://forums.moneysavingexpert.com/showpost.html?p=23144739&postcount=2580

elf06

Vegetable frittata..............

boredjellybean

Sublime wrote: »

The risotto was a bit of a throw together, but here goes.

I sauteed 2 sliced leeks, with some garlic, a packet of chopped bacon, and 1 1/4 cups rice in some olive oil.

I bunged in the slow cooker on auto setting, with 150ml white wine, approx 900ml vegetable stock, 4 large flat chopped mushrooms, teaspoon fennel seeds, and a chopped tomato, and black pepper.

I have just stirred approx 100g strong grated cheese through it. I would have liked more, but that is what I had.

this sounds yummy can you tell me approx how long you cooked it for & how many it served & if you have any ideas what the qty of rice was in grams or ounces?

many thanks
BB

lab-lover

Hello. Iam going to make my first Beef Curry tomorrow in the SC was wondering what you think of this :

Diced Beef
2 chopped onions
some mushrooms
Beef stock
Chopped Red Pepper
Medium Curry Powder

I think I need to toss the beef in flour + curry powder first then everything in. Plus, do you think a tin of chopped tomatoes would 'add' to flavour aswell? Thanks in advance for your help. xx

Sublime_2

boredjellybean wrote: »

this sounds yummy can you tell me approx how long you cooked it for & how many it served & if you have any ideas what the qty of rice was in grams or ounces?

many thanks
BB

Sorry to sound vague, but I only cooked for a few hours perhaps 4, although I think this could be done on high setting in just a couple of hours. As to weights, I have no idea, sorry . Maybe a couple of ozs per person. Mine had 4 servings.

edinburgher

Looking forward to a big sc steak and kidney pie with stout this weekend (onions, stewing steak, liver, stout and herbs in the sc for 5-6 hours and a shortcrust pastry case) :T

Sublime_2

lab-lover wrote: »

Hello. Iam going to make my first Beef Curry tomorrow in the SC was wondering what you think of this :

Diced Beef
2 chopped onions
some mushrooms
Beef stock
Chopped Red Pepper
Medium Curry Powder

I think I need to toss the beef in flour + curry powder first then everything in. Plus, do you think a tin of chopped tomatoes would 'add' to flavour aswell? Thanks in advance for your help. xx

Best thing to do is to try it and see. 1/2 a tin chopped tomatoes works for me (adds flavour, but not too tomatoey). Are they large onions, and how much curry powder are you using?

Let me know how it turns out!