In my slow cooker today...

sb44

laurel7172 wrote: »

It wouldn't be very efficient because the slow cooker heats up all around the sides (at least mine does) and you'd be wasting all that heat. Worse than that, without liquid in the main casserole dish, it could well overheat and crack.

Having said which, if you filled the main crock with water about halfway up the sides of the little dishes, it might just work. A sort of slow cooker bain marie. But it's your slow cooker you're risking...

Sorry, forgot to say you would of course have to add water in the main crock.

I think I may stick to using them in the main oven and the microwave.

Sublime_2

foxy-tigger wrote: »

Oooh! was this done in the slow cooker? I have heard that Curry Goat is delish. I havn't tried this yet. will have to wait to go see my sis in law next time.....;)

Mum made it when I stayed recently. I've never made it before, but my OH keeps going on about how he could eat it everyday :rolleyes:.

I must get the recipe off her, although I'll probably make with lamb.

gizmo111

DianaMattos wrote: »

This is a really inspiring thread, and I was hoping that you could help me. I love to use my slowcooker, but Hubby always complains that everything I cook in it all tastes the same, and its all really bland. I add herbs, onions, stock, garlic etc etc, but somehow it just never tastes fantastic. I really want to make good use of my slowcooker this winter by producing fab meals, not bland ones!

Thanks x

What have you tried, I find that a lot of stuff is better the next day reheated, or frozen then reheated. I tend to use mine more for filling the freezer rather than eating on the day IYSWIM, although the joints are delicious straight from there.

Shereen

I put diced turkey thigh (tossed in seasoned flour), diced spuds, onions, garlic, diced butternut squash, grated courgette (so OH doesn't know it's in there), lentils, half a pint of homemade stock, herbs and a handful of cous-cous in my SC yesterday. I finished it off with herb & black pepper dumplings and a handful of chopped scallions. Two clean plates at the end of dinner.

chickadee

I've just put mine on to make chicken stock. It is on low and I'll leave it overnight, then strain it off in the morning. I have the carcass, a couple of carrots, an onion, a couple of celery sticks, bay leaves and peppercorns and two litres of water. I have stripped everything off the chicken (messy hands - yuk!) and we are having chicken & vegetable lasagne tomorrow and chicken soup later in the week.

I tried the soup recipe from the Gill Holcombe 'How to feed your family....' book and it was delicious. We had some left over and I took it round to my mum's. She was very impressed. I'm not exactly known for my culinary expertise you see.

kidcat

gizmo111 wrote: »

What have you tried, I find that a lot of stuff is better the next day reheated, or frozen then reheated. I tend to use mine more for filling the freezer rather than eating on the day IYSWIM, although the joints are delicious straight from there.

I try to always cook twice IYSWIM, cos most stuff does taste so much better next day.:)

Sublime_2

Chicken baked with 30 cloves garlic. Adapted for SC from Delias recipe.

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/chicken-baked-with-30-cloves-of-garlic.html

Sui_Generis

There will be a whole chicken and nothing else. Any minute now…

ClootiesMum

Hi folks - I'm not good with the slow cooker but I have out it on this morning - 4 lamb chops, stock & some rosemary from the garden. Any other suggestions as to what I can add to this?

Should I throw in the carrots just now or cook them seperately and should I put the potatoes in now?

I'm a rotten cook but would like to surprise DH tonight.

Thanks

becky_sleaf

I've got a lamb joint which is smothered in herbs & spices (rosemary,smoked paprika,coriander,cumin) I've also added chopped tomatoes,garlic a finely chopped onion & some extra springs of rosemary. Oh & a splash of water.

I don't actually like lamb so hubby & daughter get to enjoy this one.