In my slow cooker today...

hellokitty08

Snap! Beef in ale too! (tesco value ale too!) Going to make a suet top for it when I get home! I am so excited, I cant wait to eat it!

Got some slow cooker recipies from weight watchers last night, so I will post them when I get time.

i used cooking apples with my pork the other day, they turned to mush in the cider, so just used that with some veg stock for sauce. Yummy

Sublime_2

hellokitty08 wrote: »

Snap! Beef in ale too! (tesco value ale too!) Going to make a suet top for it when I get home! I am so excited, I cant wait to eat it!

Got some slow cooker recipies from weight watchers last night, so I will post them when I get time.

i used cooking apples with my pork the other day, they turned to mush in the cider, so just used that with some veg stock for sauce. Yummy

I can't wait to eat mine today. OH has been dropping enough hints for one. :rolleyes:

I had planned on doing a pork joint with apples and cider for Sunday lunch, funnily enough.

Great minds think alike!

furndire

no.1swimmum wrote: »

Has anyone every tried to roast a joint in SC without adding any liquid of any sort - I have an aunt who tells me that she lines the SC with foil and just sits the joint of meat on top and adds nothing else! I have only ever cooked meats with added liquid of some sort!!!!

I never add liquid to the SC when cooking joints (or chicken). I do seer them first all round in the frying pan to get some colour and flavour/caramelise the outside. I do not add salt either. Depending on what meat you buy, supermarket meats have a lot more liquid in than meat which has been hung.
I also cook a chicken, breast side down (same when roasting in the oven), as all the juices drain into the breast. I noticed on tv the other day one of the chefs advocated doing the same.

Queen-Bee_2

hellokitty08 wrote: »

S
Got some slow cooker recipies from weight watchers last night, so I will post them when I get time.y

Ooh, could you post these??? I am trying to loose weight and have yet to baptise my slow cooker! Thanks in anticipation,
QB

hellokitty08

Just typing them up now.

hellokitty08

Thai Red Chicken Curry
6 w/w point per portion, serves 4.
Mist a wok with low fat cooking spray, add 6 shallotts, chopped, 2 cloves of garlic, crushed and 500g (1lb 2oz) skinless chicken breasts, chopped. Cook for 3-4 minutes. Transfer to the slow cooker and add 2 tsp prepared lemon grass, 2 tsp prepaired ginger, 400ml (14fl oz) reduced fat cocounut milk, 150ml (1/4 pint) chicken stock and 4 tsp Thai Red Curry pasts. Stir in 2 tbsp soy sauce and 2 tbsp chopped fresh coriander. Cook for 10 hours of low.
Service with a medium portion of rice (60g 2oz dry, 150g, 5 1/2 oz cooked) for an extra points value of 3. (my tip would be have a low fat nann instead!)

Also I don’t know if I could be bothered with the ginger and lemon grass as might never use them again! Also I would just chuck it in the slow cooker, no pre cooking, then I would have less to wash up.

hellokitty08

Beef Pot Roast
6 points per serving. Serves 8.
Season 1 ¾ kg (4lb) of boneless, lean beef roasting joint with black pepper. Place 2 onions, chopped, 2 sticks of celery, chopped, 4 cloves of garlic, crushed, 4 large carrots, peeled and sliced and 250g (9oz) potatoes quartered, in a slow cooker and place the roasting joint on top. Meanwhile, in a bowl, (I’d go for jug) mix together 300ml ½ pint beef stock and 3tsp tomato puree and pour over the roast. Cook on low for 8-10 hours

Stuffed baked apples.
2 ½ w/w point per serving. Serves 4.
Wash and core 4 bramley apples. With a sharp knife, score horizontally around the middles. Stuff each one with 25g (1oz) dried cranberries. Sprinkle each one with ground cinnamon and 1tbsp soft light brown sugar. Pour 2 tbsp unsweetened orange juice and cook on low for 3 hours or until tender.

hellokitty08

Lamb and Red wine Stew
6 w/w point per serving. Serves 4.
Roll 500g (1lb 2oz) lean lamb leg steak, diced in 1 tbsp seasoned plain flour. Fry for 5 minutes in a large pan misted with low fat cooking spray. Remove from the pan. Add 1 onlion, sliced, 400g (14oz) carrots, peeled and sliced, and 4 sticks celery, chopped with a little water and fry for 10 minutes. Put the lamb with 2 sprigs rosemary, 1 bay leaf, 500ml (18fl oz) weight watchers smooth red wine and 500ml of lamb stock in the slow cooker. (I’ve changed this from cooking on the hob)

Again I might sear the lamb, but would then throw everything in after that, but I am a little slap dash.

Sausage, Sage and Butternut Squash Stew
3 ½ w/w point per serving, serves 4.
Mist a pan with low fat cooking spray, add 8 low fat w/w sausages to brown. Remove from the pan and put in the slow cooker with 1 onion, chopped, with a splash of water. Add 1.2kg (2lb 2oz) butternut squash, peeled, deseeded and chopped, 1 x 300g tin of haricot beans, drained, 2 tbsp fresh sage leaves, chopped, 2 tbsp tomato puree and 1 litre (1 ¾ pints) vegetable stock.

I changed this from cooking on the hob to, so not sure how long to cook for. I would guess maybe 6 hours on low.

hellokitty08

Sublime wrote: »

I can't wait to eat mine today. OH has been dropping enough hints for one. :rolleyes:

I had planned on doing a pork joint with apples and cider for Sunday lunch, funnily enough.

Great minds think alike!

It going to be the highlight of my week! :rotfl:

SmlSave

Ohh, kitty that Thai Curry is lovely! I tried it out last week. I had mine with noodles which I actually cooked with the curry makign it a one-pot meal