In my slow cooker today...

snoopy58

Hi Carla

After straining the carcass and reserving the liquid I then like to pick the very last bits of chicken off the bones. These are then returned to the sc along with sweated chopped onion, diced veg, herbs etc. I like to throw in some red lentils and/or some pearl barley (depending on what I've got/how I feel). This is then cooked (on low) whilst I'm at work. I then put half to two thirds in a blender and zizz (:eek:), reserving some of the veg etc to make a chunkier consistency. Taste the resulting soup, adding condiments to taste (I particularly like Worcestershire Sauce). Enjoy with yummy warm bread. Scrummy!!

:j

Glamazon

Van1971 wrote: »

My s/c is 3.3L, I left it on low from the start. I will add less water next time. Like you said, I was afraid of boiling it dry Good idea about the flour! :j

I did this - added too much water to my beef casserole and beef madras It is def trial and error!

Well, 2nd batch of spag bol in tonight - will turn it off at around 7am and then freeze it.

Thats all my batch cooking done for the next 4 weeks :j

foreign_correspondent

I have got a rabbit in the freezer, which is going in the slow cooker at some point this week - anyone got a good rabbit SC recipe?

Sublime_2

Sausage casserole today.

Sui_Generis

A chicken … soon.

Woodyrocks

Cooking Lamb Tangine in mine for friends and family coming round for dinner tomorrow. Going to season it up today and start cooking it at 6am so it is ready for 3pm!

It is my first time cooking it and I am going by this recipe http://allrecipes.com/Recipe/Lamb-Tagine/Detail.aspx

champys

foreign_correspondent wrote: »

I have got a rabbit in the freezer, which is going in the slow cooker at some point this week - anyone got a good rabbit SC recipe?

Yes, 'Lapin Chasseur'. It is not specifically for theSC but I did it that way a little while ago and it was delish. You will need:

1 rabbit, jointed (mine was 1.4 kg)
2 tbsp flour
2 shallots
5 tomatoes (or use tinned chopped ones)
1 clove garlic
200ml white wine
250 ml vegetable stock
1 bouquet garni or some dried mixed herbs
250 g mushrooms
Parsley, salt, pepper

Basically I floured, salted and peppered the rabbit pieces and put them in the SC with all the other ingredients (except the mushrooms and parsley). I added the mushrooms about one hour before the end of cooking time.
For serving, I took the rabbit pieces out of the SC and placed in a serving dish. I blitzed part of the vegetables in the sauce to thicken the sauce. Then covered the rabbit pieces with the sauce and sprinkled chopped parsley on top. Dinner party stuff!

One note: here in France your rabbit will come with its liver (like giblets with a chicken). I cooked the liver together with all the rest of the ingredients, and that is really the thing to blitz into the sauce at the end, as it gives a lot of taste. If I didn' t have the liver with my rabbit, I would probably add a couple of chicken livers instead.

Mrs_Thrify

Hiya, I have sausages defrosting over night so I can do a sausage casserole in the SC wile I am @ work tomorrow, I then plan to put the casserole in thoose plate size yorkshire puds.

Sui_Generis

Well the chicken was superb as always and in a rare coordinated action I'm making chicken soup with the carcass though on the hob not in the SC.

Does anyone have a recommendation on stock cubes? I find that the Oxo/supermarket type are extremely salty and though Knorr are an improvement I'm wondering if there's better? I use Swiss bouillon for veg stock and that's excellent.

lickylonglips

have put some turkey steaks cut into strips in with a tin of condensed chicken soup, a little water and one of those knorr jellified vegetable stock cubes. am going to leave it on high for a couple of hours, then add whatever veg i pick up at the supermarket (probably onion, leeks, courgettes, carrots). will serve it with plain boiled rice later tonight. there'll be some left for my packed lunch tomorrow, too, hopefully!