In my slow cooker today...

Rossy2692

keith969 wrote: »

Do try it again, it really is worth it. Here's my recipe for steak and mushroom pie, measures are only approximate:

500gm braising/stewing steak cut into 1 inch cubes
1 large onion
pack of button mushrooms
Stock (I just use 2 oxo cubes in ~400ml water)
heaped tablespoon flour
oil
salt & pepper
1 tablespoon worcester sauce
pinch thyme
puff pastry

Chop the onion coarsely and fry gently in the oil until golden but not browned. Scoop out and put it in the slow coooker. Fry the steak on high heat until a bit browned, add the mushrooms, then add the flour and stir well to coat the meat. Add a pinch of salt and a good bit of ground black pepper. Transfer to the slow cooker and add the thyme, stock and worcester sauce, give a good stir, cover and leave it on low overnight.

Next day you just need to put in a dish, cover with puff pastry and pop in the oven until the pastry is golden! The slow cooking makes a lovely rich sauce, goes well with mash and carrots/greens.

Will definatly give this a go sounds divine! Thanks

Rossy2692

Could someone plaese point me in the direction of the SC recipes?

Thanks

LadyMuck

I have a chilli in my SC for tea tonight.

Can anyone advise me on cooking whole chickens/joints of mean in the sc on their own. I've seen people mention it but have never been sure how long to leave them in for etc.

Can you just sit a whole chicken in on its own with no liquid?

I've never been brave enought to cook a joint of meat myself as i'd probably ruin it. Doing it in the sc sounds a bit easier tho. Any tips please..:huh:

kidcat

Rossy2692 wrote: »

Could someone plaese point me in the direction of the SC recipes?

Thanks

http://forums.moneysavingexpert.com/...10#post1332010

Sublime_2

LadyMuck wrote: »

I have a chilli in my SC for tea tonight.

Can anyone advise me on cooking whole chickens/joints of mean in the sc on their own. I've seen people mention it but have never been sure how long to leave them in for etc.

Can you just sit a whole chicken in on its own with no liquid?

I've never been brave enought to cook a joint of meat myself as i'd probably ruin it. Doing it in the sc sounds a bit easier tho. Any tips please..:huh:

I've cooked a whole chicken in there and it turned out lovely. I did quickly brown mine first, purely because it looked better, but there is no need for that. Likewise I added 1/2 glass of wine to mine, but other people have cooked without adding any liquid, just a personal preference.

donnajt

Newbie here - this is an amazing thread - it's taken me over a week to read through it all but i've fallen in love with my crockpot all over again and got a whole new shiny word doc full of recipes and new ideas

LAMB NECK FILLET - thank you for the recommendations on this - made the most amazing lamb curry on thursday, neck will appear on my shopping list as a weekly feature from now on

Sui_Generis

LadyMuck wrote: »

Can anyone advise me on cooking whole chickens/joints of mean in the sc on their own. I've seen people mention it but have never been sure how long to leave them in for etc.

Can you just sit a whole chicken in on its own with no liquid?

Yes you don't need to add any liquid with the chicken unless you choose too. They are so flavoursome it doesn't seem necessary. As to duration I've done 1.4Kg ones twice overnight so 8-9 hours on low. Don't worry about overcooking on low.

RainyWednesday

A big chunk of lamb (couldn't tell you what cut - it's been in the freezer forever) with rosemary and red wine just gone in on low. Having it with mash and roasted courgette (from the courgette glut!) this evening

dizziblonde

Paprika chicken just gone in (from the recipes that came with the slow cooker) - bunged a load more peppers in, and some leeks and celery that needed using up as well to bulk it out a bit. Also used 2 chicken breast fillets rather than the 4 chicken portions in the recipe as I hate chicken that's been on the bone (know it costs more but not as much as me not wanting to eat it!) - I'm picky about some things. Looks quite pretty since it's really multi-coloured.

turfy6

I have a pork joint in today. Have done this before and left it on low for about 5 hours its so tender. Mr T is back today from blighty so Im doing mash and roasties and carrots too. Yummmy