In my slow cooker today...

fedupandskint

fedupandskint wrote: »

Took the plunge again with the SC after it lay unused for an age on the worktop. Reading the thread yesterday reminded me I had some long frozen mince and I wanted to start emptying out the freezer ready for Christmas.

Spag bol turned out v.nice

Sui_Generis wrote: »

We discussed this a few pages back. Have a look here and here and the result.

Many thanks Sui - will defrost the chicken and try it out over the weekend. Looks nice and easy, you just pop it in on its own then with nothing else added?

fedupandskint

chaosweddings wrote: »

Hi fedupandskint,
i cooked a whole chicken in my sc on sunday and it was lovely, i browned off the chicken in a fry pan first then put it in my sc on high for 1 hour then on low for 7 hours with a carrot, celery stick, onion and clove of garlic.

after 8 hours i attempted to take the chicken out but it fell apart, i scooped all the bones and skin out , once i removed all of the chicken i made the juices/stock into gravy .
i will def be doing this again next sunday

Thanks chaos - sounds lovely, will try this out.

(That'll teach me to not read all the way down before replying!)

Mrs_Thrify

hotcookie101 wrote: »

sorry-is that a typo? must be-i bought a whole lamb, with bones and it was about 20kg, biggest shoulder i have had is about 2, but with bones?
I would cook over sliced spuds and onions with garlic, but I usually roast in oven for about 3-4 hours, as i find you get your nice crispy skin(highest for 30mins then 140 for 3-4 hours), dont really get on too well with SC, apart from soup/stock but reckon 6-8 hours sounds about right. I would stick in oven at high temp at end though to brown spuds etc, yum yum

YES, you are right. I went to look again, the weight was .870kg. I got the scales out also and it went around 1 1/4 times so that makes it 1lb 3oz I think?

sb44

I bought a bag of reduced price plums but my other half doesn't fancy them as they are, he suggests making plum crumble or something.

Had anyone cooked plums in their slow cooker and if so, do you peel and de stone them first or just remove them later?

Ta.

twiglet98

yummyhoney wrote: »

much like yourself i did the same with the soup,,smell in the house was awful when i came home,,so had to bin it,,i reckon it was the cauliflower,,i dont know why i even used it,,was my first time putting it into a soup:rolleyes:

Odd that cauliflower should not work when broccoli soup is so nice (well, not mine, the ready-made kind!). I'm either getting the ingredients, the proportions or the seasoning totally wrong, probably all three .

Today: beef brisket in ale. And I popped dumplings in when I got home, made quickly with Atora suet, not Jamie's butter recipe, and... miraculously, they were a huge success, yippee :j!

My four successes have all been beef or lamb. There's gammon, pork and chicken still to try, but the soup disasters have left me wary of throwing another potful of food away!

Sui_Generis

sb44 wrote: »

I bought a bag of reduced price plums but my other half doesn't fancy them as they are, he suggests making plum crumble or something.

Had anyone cooked plums in their slow cooker and if so, do you peel and de stone them first or just remove them later?

Ta.

When I've used them for a crumble I've stoned them but don't bother about the skins they seem to disappear. As it happens I have some in the fridge and am planning a crumble this weekend. A friend made a nice fruit medley in her SC stewing lots of different fruits for a couple of hours with some sugar, delicious with greek yogurt.

Oh and the turkey mince bolognese meatball sauce was delicious!

Cat_Addict

Today I have large chunks of chicken breast, chickpeas, spinach, onion, curry paste, tomato puree and stock.

Will have with basmati rice.

hotcookie101

julie_d wrote: »

YES, you are right. I went to look again, the weight was .870kg. I got the scales out also and it went around 1 1/4 times so that makes it 1lb 3oz I think?

870g is just under 2pounds (although I work in kg, not pounds, so am not 100% sure of that)
If I was cooking it, I would probably still roast for about 3 hours, not sure what that translates to in the SC maybe 6-7 hours?
I LOVE shoulder of lamb

mumslave

morning folks! I love this thread, so nice to read whats cooking in everyones house! I am being boring today and going for the good old braised bacon with onion and tomato in our slow cooker today, its my husbands absolute favourite. With homemade potato wedges that never taste quite as flavoursome as the shop bought...ah well. And broccoli.

Mrs_Thrify

Morning all.At 8am I put in the SC 2 x carrot sticks to make a trivet to put the lamb joint on so it will not stick to the bottom and be easy to lift out.
Sliced 1 x onion to put down the side and add flavour, then sprinkled mixed herbs over. 1/2 pt of water.
I am thinking of leaving it on high for 5 hours and then testing to see if it is cooked and the juices run clear. I need it to cool down enough after cooking to use the food slicer as the lamb is boneless, to get even thin slices. I will roast potatoes, carrots, pumpkin, turnip and a pile of whoopsie parsnips in the oven for an hour .