In my slow cooker today...

Disdisbiff

hi there
can someone help me please i have put 900g of browned minced beef and 3 cartons of passata into my slow cooker to batch cook bolognaise sauce but do not know how long to cook it for.
i have had it on low since 3pm this afternoon.
How long does it need to be on low for.
Thanks
Biff

Glamazon

I would do it for 90mins on the hob on low so in the slow cooker probably 8hrs according to my instruction book.

did u put anything else in it?

Disdisbiff

only some galic puree and some dried mixed herbs

23rdspiral

Thanks Olliebeak and Twiglet for the Roast Lamb breast idea! i've become quite used to just putting things in the sc and forgetting them whilst i'm at work that i sort of forgot about the oven!! :rotfl:

i will try roasting it though - the crispyness sounds very inviting. however, i would still use it in the sc, especially as it was only 1.50 from sainsburys! (and i dont even see mince lamb that cheap usually!)

jodes

Hello!

Today I did a joint of silverside in my SC with 2 sliced onions, water and 2 crumbled bovril cubes

It came out absolutely gorgeous and we had it with sweet potato wedges, onion rings and peas (and gravy of course!).
Hubby has taken a few slices to work in a bun, and the rest will be made into stovies tomorrow. We love stovies so much, we almost look forward to it more than the original beef!

juno

Huge gammon joint and cherry coke

twiglet98

It was beef skirt with a mountain of carrots, onions (each £1/bag, limit 3 per customer) from Morrisons, and swede, with a splash of red wine, could have done with more. More wine, that is, but also more food, as the meat and veg piled to the top in my lovely *NEW* 6.5 litre Crockpot cooked down to give three adults a supper, and enough left for two lunches tomorrow. Very tender meat, can't wait to use it again!

sirenlyfox

Is it possible to cook rice or noddles in a slow cooker?

pixie1

This is what is in my sc today :j Hope it tates nice!!

Originally Posted by TRAVELMAN

Hello!

Escaped the Travel board....my skills ain't just about finding hols!

I've used slow-cookers for years-limited washing up, lovely tender meat...can leave them on for ages!

To modify 'casserole packet' meals. Simple-just add TWO-THIRDS only of water required-as there is no evaporation in slow-cookers this allows for this. With conventianal casserole recipes do same!

Chickens/beef joints. Flash fry over a very high heat to brown-leave on low 8-10 hours-fab/not xhrunken meat-wonderfull!

Curries-remember NO evaporation-start thicker than normal!

Try this one;- Chris's Mutton & chick pea South Indialn Curry! (can use bonelss lamb cubes, boneless chicken/on/off bone-no skin!).

Mutton is a fairly strong meat but goes very well with the spices in curry!

1 1/2 kg cubed lean mutton (boneless) or 2 1/2kg with bones (bones add a good flavour)
3/4 large english onions-finely chopped
2 inches root ginger grated OR 1 big tablespoon of 'bottled' ginger puree
2 tins drained tinned chickpeas
6 cloves garlic-crushed or 4 teaspoons garlic puree
7 tablespoons oil (any except olive-vegetable/butter ghee has best flavour)-sounds a lot but remember this will serve up to 8 people
4 tablespoons double concentrated tomato puree
1 1/2 teaspoons salt (very important-brings out flavour of spices)
2ox approx grated creamed coconut
juice of 1/2 lemon.
4 green chillis/red chillis-finely chopped inc. seeds
pinch white sugar
2 tablespoons ground coriander (freshly ground if poss)
2 teaspoons ground cumin (freshly ground if poss)
1 1/2 teaspoons black pepper (freshly ground if poss)
1 1/2 teaspoons paprika
2 teaspoons garam masala (spice mix from any supermarket)
3 tablespoons (or to taste-love the stuff!) chopped fresh coriander (or if not avail. use the bottled puree)

Most important bit-fry onions (in 6 tablespoons oil)/garlic/ginger in oil over low heat until golden brown (v.important-takes about 40 mins).

Meanwhile-in a separate pan heat the last tbs of oil on a VERY high heat & quickly brown mutton in batches. Secret is heat-seal very quickly! You don't HAVE to do this but I find flavour is better!

Increase heat slightly & add all spices except garam masala & ground fresh coriander & KEEP STIRRING for about 3 mins until spices smell fragrent. TAKE OFF HEAT & stir in tomatoe puree. Now-if you can be bothered liquidize this (pain in the a**e as you have to keep stopping/scraping, etc_)-should be the conssistency of a paste-add a teaspoon or so (no more-needs to be thick!) if problems liquidising. I like this type of thick 'gravy' but there is NO NEED to liquidize-you can just mix all together. At this stage add grated coconut/lrmon juice. If you taste it now it should be quite strong & almost 'too spicy/salty', etc but remember all the meat juices blend in!

Combine meat with onion/spice paste mixture-stirring well-sprinkle in chopped green chillis & the drained chick-peas (will make it medium hot) & put on LOW for about 10 hours-can be left an hour/2 longer-won't spoil!

Do not lift lid until been cooking at least 6 hours-be strong (!!). It will initially look too thick but the meat juices will thin the gravy.

After 10 hours add the 2 teaspoons Garam Masala & chopped fresh green coriander-STIR WELL & serve with plain Basmati rice & a yoghurt 'raita' (yoghurt with grated cucummber-hint of garlic/salt/pich of ground cumin-very cooling!).

Voila! The meat will be 'melt-in-the-mouth' & the fresh green coriander/garam masala finishes the dish!

If you cook it let me know your thoughts...NEVER skip the browining of the onions/frying of the spices though!

Chris

Money_saving_Diva_2

juno wrote: »

Huge gammon joint and cherry coke

This has reminded me of how nice this is with just normal coke - We normally only do it at christmas but I think I might just have to have a go sooner. Never done it in the slow cooker so that should be interesting.

Diva.x