In my slow cooker today...

debs2327

sarahg1969 wrote: »

Shoulder of lamb, with big chunks of onion, carrot and celery, with lentils, barley and peas.

With baked potatoes and buttery, peppery cabbage.

Yummy.

oooh that sounds gorgeous might have to make that sometime

im doing sausage casserole tomorrow first thing i`ll be cooking in my new sc thought id start easy xx

RainyWednesday

The chicken from the slow cooker was absolutely delish but there was way too much liquid - the guide that came with it said to cover food with liquid, does this really have to be the case?

Gigervamp

I find that if the food isn't covered it does tend to dry out a bit, so I make sure that I give the food a good stir once or twice during cooking to put the top bits down in the liquid.

Sui_Generis

RainyWednesday wrote: »

The chicken from the slow cooker was absolutely delish but there was way too much liquid - the guide that came with it said to cover food with liquid, does this really have to be the case?

No. I try to keep liquid down to around 1/2 pint for most recipes otherwise it always ends up too liquid. So much is released from veg during cooking its not necessary to add much more.

newniepg

Chicken and pork balti. It smells so good! I made poulet breton in it for my birthday and it turned out lovely! :j

RainyWednesday

Made curried cauliflower and courgette soup in it yesterday and a bolognaise sauce is in it today. A godsend because this flaming flu has knocked me for six today and it's one less hassle out of the day

MissyMAD

Yesterday I had a steak and mushroom pie.

The onions and mushrooms fried off in pan with some flour. Then add layers of this and the steak in a 1.5 litre pudding basin. Cover the top with 150 ml of stock and add puff pastry lid.

Put tinfoil over top of pudding, in a pleated fashion so you can allow space for the pastry to rise. Then tie string round the pudding bowl to secure the tinfoil. Place pudding on top of an upturned saucer and fill slow cooker with boiling water to half way up pudding bowl.

Turned out lovely, i just put in oven for 10 mins to brown off the pastry top.

Sublime_2

MissyMAD wrote: »

Yesterday I had a steak and mushroom pie.

The onions and mushrooms fried off in pan with some flour. Then add layers of this and the steak in a 1.5 litre pudding basin. Cover the top with 150 ml of stock and add puff pastry lid.

Put tinfoil over top of pudding, in a pleated fashion so you can allow space for the pastry to rise. Then tie string round the pudding bowl to secure the tinfoil. Place pudding on top of an upturned saucer and fill slow cooker with boiling water to half way up pudding bowl.

Turned out lovely, i just put in oven for 10 mins to brown off the pastry top.

That sounds lovely. I would like to try someday.
How did the pastry turn out? I've never made one in the SC. :T

MissyMAD

Sublime wrote: »

That sounds lovely. I would like to try someday.
How did the pastry turn out? I've never made one in the SC. :T

The pastry was cooked and had risen but looked a little damp - i put it in the oven and it crisped up and was perfect.

The recipie was from a slow cooker book and suggested pastry as a bowl lining also but I just did the lid to avoid excess calories.:A

LabLover

A few people have asked about chicken in the slow cooker. Ive experimented alot with S/C over the last year and a half and I have never followed recipes. But I only ever put a couple of spoons of water ( to cover the bottom of the slow cooker ) and put whole chicken in. It produces alot of liquid so no need to worry about it sticking , becoz I dont like my meat greasy I actually drained my S/C twice whilst cooking a whole chicken HTH

Also I hate having to pre-fry things before they go in , im more of a "bung it in and see what happens" type of gal , but I once made a white wine , with bacon and mushroom sauce and the bacon left little white fatty lumps in it , and also when doing sausage casserole , the sausages do come out very pale, So I do like to brown /Fry those things off before they go in , but thats just me
LL X