In my slow cooker today...

hellokitty08

I have gone for the Pork with apples and cider today, thrown in some mushrooms, a large leek and an onion. Not sure what to do with it when i get in? Make the juice in to a gravey and have with a jacket potatoe?

helyg

I'm having my pork casserole with jacket potatoes, simply because the boys have football practice and I can leave jackets in the oven while they're there.

knithappens

baked potatoes

hellokitty08

Well jackets it is then! thanks everyone, yummy.

23rdspiral

carrots, onion, garlic, rosemary, some split peas and a lamb breast (i'd never heard of this cut, but sainsburys reduced stickers chanage everything!).

i asked for help with the cut on the quick questions thread and they said bung it in the s/c, so i did, well at lunchtime, on high. fingers crossed. i've never cooked a joint other than a ham in the s/c or even seen a lamb breast so i'm quite curious...

slm6002

ok i have got a new SC and it has low, medium and high. I am used to using auto on my previous SC. can anyone recommend which setting i should use. i normally cook things for about 8 hours or so - i am guessing i should use the low but leaflet said medium?

23rdspiral

and now for a report on the lamb breast stew: :drool:

it was really lovely and very very tender - prob would have been fine on med or low actually.

WORD OF WARNING - lamb breast probably wouldnt be fine for a fussy eater or child. the meat is tender and very flaversome, but it is very thin and wrapped in layers of tissue, so you either eat the tissue or poke it a bit (easy to extract due to being so tender). my df usually even eats gristle, but left some of the limp chewy bits, only for me to poke them and reveal lots more meat!

conclusion: i thought the effort it was worth it, but wouldn't serve it to kids or at a meal with friends/family.

funkyflower

hi a bit of a silly question but i am new to this slow cooker lark!! i want to cook a joint of beef, do i need to put water in with it or can i just add onions etc and the beef. how long does it take and should it be on high or low?!!!!
thanks

Olliebeak

23rdspiral wrote: »

........WORD OF WARNING - lamb breast probably wouldnt be fine for a fussy eater or child. the meat is tender and very flaversome, but it is very thin and wrapped in layers of tissue, so you either eat the tissue or poke it a bit (easy to extract due to being so tender). my df usually even eats gristle, but left some of the limp chewy bits, only for me to poke them and reveal lots more meat!........QUOTE]

I've never been tempted to stew or slow cook Breast of Lamb. I've always roasted it. You're so right about the meat on it - it's absolutely delicious BUT there is lots of fat in there between the layers of meat. I know lots of folks don't like fat on their meat but I love it - how embarassing to admit to - AND it accounts for my generous proportions . So for OH, I take a sharp knife and work my way through the layers of fat and separate the meat out and just serve it up on his plate with mashed pots and veg. For myself, I just cut it across the breast and eat it as it comes :j.

Talk about Jack Spratt and his missus ...........:rotfl:!

Sublime_2

Pasta Sauce. (Passatta, peppers, tuna, onion, garlic, cayenne, herbs, and seasalt).