In my slow cooker today...

pollys

6 chilli and coriander sausages, plus 6 thick pork sausages (from local farm shop) each sausage cut into 3. chopped onion, carrot and celery, couple of tins of chopped tomatoes and 1/2 pint stock, a squirt of tomato puree.

when ready serve in bowls with crusty bread.

Serves 6

SmlSave

I'm getting hungry just reading this thread Seriously, carn't you hear my tummy growling?

I got bought a slowcooker and can't wait to try it out!

Meadows

Fire_Fox wrote: »

leftover wine to be slow cooked later (forgot to marinade overnight, doh). I am thinking of making stock with the bones but how would you break such a large bone to get the marrow out??

Left over wine what's all that about :rotfl:Like there would be left over wine in my house.

A skewer will get your marrow out, I then used it to brown the meat.

Meadows

merlin1 wrote: »

i have put it on medium as i didnt get it there til 12.30 - wondering if high would be better?

My slow cooker has a High, Low & Auto setting, the cooker cooks on high and when it senses it's cooked reduces the heat to low.

merlin1

Meadows wrote: »

My slow cooker has a High, Low & Auto setting, the cooker cooks on high and when it senses it's cooked reduces the heat to low.

thanks meadows - i have just returned from work and saw your post! :beer:

the brisket was tough , it was in for about 6 hrs in total. not a patch on the topside i had in there the other week, that was melt in the mouth delish! the only thing i can think was that it didnt have long enough - or i should've used the high setting? mine isnt as auto switch over like yours unfortunately.

we got loads of meat left over though so i made a pie with extra onions and mushrooms - first time i've made pastry in years and its perfick! :T cooking the meat in the pie a second time i'm hopng will tenderise it a bit :cool:

Fire_Fox

Meadows wrote: »

Left over wine what's all that about :rotfl:Like there would be left over wine in my house.

A skewer will get your marrow out, I then used it to brown the meat.

Leftover wine is as rare as hen's teeth here too, yet somehow I have acquired three lots of dregs this week. They are mainly the result of being way too hungover to contemplate a repeat performance! Leftovers of bottle one went into soup, leftovers of bottle two in with the turkey and leftovers of bottle three into Fire Fox.

Sorry to be dense but ... how do I get into the bone to get the skewer into the marrow - is the hammer suggestion a good one??

marywooyeah

In my slow cooker today was a Shubunkin fish!
I bought my DS a fish tank, guy brought it round this morning and off we trotted into town to get gravel etc. It only came with 2 fish so we picked up 2 small ones and there was this big Shubunkin who was so lovely we had to have him too, the man in the shop said he would last about an hour in the bag, so we rushed home. I was looking around for where to put Steve French (thats what I decided to call him) and the only place big enough was the slow cooker! I havent used it for a while but gave it a quick wash and in he went until the tank was set up! I bet that hasnt been posted on here before! (yes the SC was off lol)

Meadows

Fire_Fox wrote: »

how do I get into the bone to get the skewer into the marrow - is the hammer suggestion a good one??

Try a really sharp knife or scissors, if you are going in to the tool box a saw would work.

yukkibear

I've got pork, paprika, onions, garlic, sweet potato, borlotti beans, chopped tomatos in mine today. Found the recipe somewhere. Was a bit of prep but smells lush already.

missychrissy

yukkibear wrote: »

I've got pork, paprika, onions, garlic, sweet potato, borlotti beans, chopped tomatos in mine today. Found the recipe somewhere. Was a bit of prep but smells lush already.

Sounds delicious. I add a chopped apple to this sort of mixture. I have 2 apple trees over hanging my garden with lots of windfalls so it's a free ingredient for me.