In my slow cooker today...

vatic

I'm cooking a whole chicken bought today. I've always been a little intimidated by cooking whole poultry because I never cooked it when I first left home since it seemed silly to cook that for one.

So needless to say, I'm pretty excited about my whole chicken. It's 2.79kg and fits perfectly in my 3.5l slow cooker. I put 2 roughly chopped carrots, 1 roughly chopped onion and a couple of cloves of garlic at the bottom. Then I sprinkled some dried sage and rosemary at the bottom. I put the chicken in, breasts down and put in about an inch of water as some have suggested. It's on low and I plan on cooking it for about 5 hours. Might put it on high for an hour or so to ensure it's well-cooked.

Montymoo_2

Sauce for a spag bol in mine. Havent used it for a while but as its a bit nippy out there today i fancied some comfort food

RainyWednesday

Mince bulked out with finely chopped mushrooms, carrots and onions cooking to stuff the marrows later on

pandora205

I'm cooking bolognese in mine for tomorrow, with just about everything added: minced steak, two onions, a few cloves garlic, two tins of tomatoes, carrots, lentils, oregano, passata, wine, stock cube, so quite a large amount.

It'll be great to freeze and to make some lasagne too.

HalfaSixpence_2

Ruthibe73 wrote: »

500g beef skirt, 1 large onion sliced, 1 large carrot sliced, 1/2 pint beef stock, desertspoon of french mustard, big glug worcestershire sauce and a bay leaf. Never had skirt befor eso this will be an interesting try.

I really like skirt, and it can be fried as a steak, surprisingly, or used (what I most often do with it if I'm not braising it) for stir-fry. Round here, it is sold in a lot of places as 'pasty beef'. It is very cheap for the quality of the cut.

katycocoa

Creamy Chicken and mushroom casserole

Chicken breasts, mushrooms, onions, milk, packet mix, extra herbs

Will have with roast veg, potatoes and yorkshire puds

Sublime_2

Chilli today.

450g mince, 2 large onions, 6 cloves garlic, 2 grated carrots, 2 tins kidney beans, 2 teasp mild chilli powder, 2 teasp cumin, 1 teasp garam masala (Tesco's own), 1 tin tomatoes, 2 tablesp ketchup (or puree), 1 teasp seasalt approx (to taste), mixed herbs.

annelouise_2

I have a couple of lamb chops (lot's of meat on ) dash red wine,2 cups stock,1/2 onion,sweet and regular potatoes and a blob of ketchup.It's been on for 4 hours and I turn it off pop the whole inner pot in the beer fridge after it's cooled for an hour and reheat in microwave for tea tomorrow.

I also have a ton of chicken stock to use up so will go for a chicken and sweetcorn soup thai style with a whisked egg white at the end this week.

annelouise

Pollycat

I did Hungarian Goulash yesterday:

Cubed beef
mushrooms
red pepper
green pepper
onion
1/2 tin chopped tomatoes
tomato puree
beef stock
ground pepper
parsley
garlic
hot paprika

Finished it off with a dollop of creme fraiche and served it with tagliatelli.

vatic

I'm making "Walking Tacos" tonight. Basically it's a refried beans + meat + tomato mixture with Mexican seasoning of some sort eaten with tortilla chips. Basically the base is a dip and you use the chips to eat it. It's my partner's all-time favourite meal.

So, right now I have pinto beans with leftover chicken stock I made overnight. The stock is from the whole chicken I cooked in my slow cooker yesterday.

I had about a pint's worth of stock in there plus about 300g dry pinto beans, then maybe another half a pint to a pint of water. Then I added (by eye) cumin, cinnamon, hot chili powder and chili flakes. Will have it on low for 2 hours and high for 3 I think.

I'll add leftover chicken from last night to that once the beans are cooked and a tin of chopped tomatos. Then I'll add in roughly chopped peppers, chilis and whatever else takes my fancy.