In my slow cooker today...

23rdspiral

Olliebeak wrote: »

The really great thing about doing them in the slow cooker is that the pan can't boil dry and ruin your meal . Plus of course all the lovely stock for the pea and ham soup :drool:.

well, the joint is done and the meat just pulled off with 2 forks
and you're right Oliebeak, it was easier and simpler with less worry.

the no-soak marrowfat peas are more whole than if i'd used split green peas, which is good - i've ladelled off enough for mushy peas to have with the larger meat pieces with potatoes for dinner tonight; then the remaining peas & onion can be blitzed & leftover meat added to make fab pea and ham soup - which i'll serve with dumplings (another idea stolen from on here). woo! Thank you all! :T

Dobie

Twinny99 wrote: »

Hi Dobie - Another request for the veggie/chickpea curry recipe please.....just the thought of it has made my mouth water and I'm going shopping after work so can pick up any necessary bits

With pleasure, although I'm afraid I don't do quantities because it depends on what I happen to have in & it's a bit of a cheat because I love Pataks Balti paste so I use that too. I've never found a spice mixture that tastes as good to me.

I fry off some sliced onion, chopped celery & crushed garlic & let it soften. Add this to the slow cooker with whatever veggies you have, this weekend I used, cauliflower florets, quartered mushrooms, baby corn, sweet potato diced really small & sliced courgettes. Basically I just keep adding veg until the slow cooker is about 3/4 full.

Then chuck in a couple of tins of drained chickpeas (or soaked & boiled dried ones), a couple of tins of chopped tomatoes, half a jar of Pataks Balti paste & stir it up. It'll seem quite dry but it'll produce lots of sauce as it cooks. I find veggies take ages in the slow cooker so I usually leave it for 7 - 8 hours.

The sweet potato is a fairly new addition, I've found it 'melts' into the sauce, thickens it & gives it a lovely hint of sweetness. I often put potatoes in there too, either baby new or larger ones diced. I'll boil these for 5 minutes before adding them as they take ages.

I cooked a gammon joint in it today. I knew I would be later home from work than usual & the smell when I walked in tonight was heavenly. All it needed to complete dinner was some steamed new potatoes & veg. Simples!!

Tracey04

what is the difference in high and low setting. I know high is high and low is low but when do you use each one. Have an old slow cooker no recipe book etc and thought I would use it again. I only ever made stewing beef stew in it with a few carrots and onion. very boring so would love some ideas as you all seem to use them ever day.
How do you make the gravy thicker ( do you pour it out and make it on the stove ie with granules) or is there another way. Also I remember sausages tasting horrible in it - had I gone wrong or do they not cook well in a slowcooker.

So is it just for stews or could I make some meals the children will love.!
Thanks T

Sui_Generis

Tracey04 wrote: »

what is the difference in high and low setting. I know high is high and low is low but when do you use each one. Have an old slow cooker no recipe book etc and thought I would use it again. I only ever made stewing beef stew in it with a few carrots and onion. very boring so would love some ideas as you all seem to use them ever day.
How do you make the gravy thicker ( do you pour it out and make it on the stove ie with granules) or is there another way. Also I remember sausages tasting horrible in it - had I gone wrong or do they not cook well in a slowcooker.

So is it just for stews or could I make some meals the children will love.!
Thanks T

Thicken with flour or cornflower about 10-20 mins before you need it. Sausages all end up with a texture like the processed ones but taste OK. High and Low is really down to how quick you want food cooked if you want to leave for the whole day use Low or High would probably do the same in half the time - difficult to be accurate.

I'd suggest doing a whole chicken in the SC put it on Low and leave it overnight it will be so tender and moist by morning you'll never want to roast one again - oh and you don't need any ingredients or liquid, just the chicken as is.

lickylonglips

kidney beans and chick peas, chicken stock, yellow pepper, red onions, garlic, herbs and piece of leftover cooked pork for added flavour

Sublime_2

Dobie wrote: »

With pleasure, although I'm afraid I don't do quantities because it depends on what I happen to have in & it's a bit of a cheat because I love Pataks Balti paste so I use that too. I've never found a spice mixture that tastes as good to me.

Thanks for sharing. Pataks isn't really a cheat (its not a sauce, just a paste), more of a shortcut. I use it for curries, but have never made a veg and chickpea one before. It sounds delicious so will give it a whirl one day.

Thanks again! :beer:

Pauls

We'll be sticking a sausage casserole in our slow cooker today, but it always seems a bit watery when it comes out.

I always presumed I needed to cover the veg with liquid, is this right? Should I use some flour or something to thicken it up?

We've had the thing for ages, but very rarely use it (at the minute)

gizmo111

Pauls wrote: »

We'll be sticking a sausage casserole in our slow cooker today, but it always seems a bit watery when it comes out.

I always presumed I needed to cover the veg with liquid, is this right? Should I use some flour or something to thicken it up?

We've had the thing for ages, but very rarely use it (at the minute)

I've done pork and leek sausages in onion gravy and they were nice, I just made the gravy thicker than normal.

shellsmithcat

A simple Beef and tomato stew today, with last of my left over celery added - then 1 1/2hrs before serving adding some yummy herb dumplings.

Sui_Generis

Pauls wrote: »

I always presumed I needed to cover the veg with liquid, is this right? Should I use some flour or something to thicken it up?

No, as veg cooks it gives up water anyway, just make up the cook-in sauce(?) or stock whatever you use as normal. Most things I cook I limit the liquid component to between 1/2 and 1 pint (mostly the former) as it doesn't boil off. There's never too little liquid but occasionally too much.