In my slow cooker today...

uolypool

My son bought me a slow cooking book weeks ago saw a recipe for chicken risotto so going to try that later..........it states use easy cook rice as proper risotto rice is too starchy

ELLA

I have a piece of beef in mine today with some water to stop it drying out, I forgot to sear it first and just bunged it in the sc, hope it will be ok like that?

MrsMcK_2

Sausage cassarole in mine today. Have not done it before so hope it turns out ok.

snoopy58

I've got some pork, cut into cubes and tossed in seasoned flour, browned. Some onions, sweet potato, carrots, a parsnip, and then thorwn in all sorts of seasoning to make a change (cayenne pepper, turmeric, chiili flakes, chilli powder). Then added some marigold bouillon. Have no idea what it'll taste like.

Last night made a huge rice pudding in the SC as I had lots of milk to use up.

yummyhoney

there's a whole chiken gone into mine,,and nothin else,,smells nice !!;)

Sublime_2

Super soup.

zippychick

twiglet98 wrote: »

Beef brisket will be going on in the morning, with a bottle of ale. Onions and shallots are ready, I thought we had mushrooms but someone ate them for breakfast, perhaps it should have carrots and swede too, we don't like celery. Or maybe just quartered potatoes... or dumplings?

Sunday's effort was another depressingly awful attempt at soup. It was so foul it went in the bin, a whole carrier bag full - the 6.5 litre crockpot was full to the top with everything I had handy, and cooked for 8 hours. Marrows, radishes, onions, carrots, cauliflower, tomatoes, and a pack of Morrisons soup mix (lentils etc) that was two years out of date but hadn't been opened. Also oxo cubes, passata, garlic and tomato puree. Didn't have cumin so I used coriander and a dash of curry powder. Maybe I should have left out the passata... or the marrows... or the cauli... I'm doing something terribly wrong with these veg concoctions, it's the second one that's been binned (not sure if it should have gone in the compost bin). I love tinned soup, as well as the Covent Garden ones, but come to think of it I've not seen marrow soup. The hens can have the remaining marrows and I will stick to buying soup, resenting what it costs isn't as bad as throwing food away :-(

Sounds like ingredients overload to me on your soup. I believe cauliflower is too strong a taste but it depends what you like. If i had your ingredients, i would have tried onion, lentils , carrots and passata and coriander. Like a lentil type/carrot and coriander soup. What you could do is try find a basic recipe and work around it, rather than the whole throw in. Just a thought. Must be so annoying having to throw all that out. Maybe next time for soups try and base it round a specific theme or recipe xx

Rikki

mumslave wrote: »

Sounds lovely Andy, I will give that a go one day when the kids are being fed something else for dinner, they dont do curry yet!

Well today I have a pork shoulder joint, and a fennel bulb, so will give this receipe a go:

Is an american recipe so I am still trying to translate lol...dutch oven = grill?!

2 1/2 pounds boneless pork shoulder roast
1 teaspoon crushed fennel
1/2 teaspoon garlic powder
1/2 teaspoon crushed dried oregano
1/4 teaspoon black pepper
1 1/2 pound small redskin potatoes (halved)
1 large fennel bulb, cut into 1-in pieces
1 1/2 cup water
2 teaspoons instant chicken boullion granules
1/2 cup cold water
1/4 cup all-purpose flour


Directions:
Trim fat from meat.

Combine crushed fennel, garlic powder, oregano and pepper in small bowl.

Rub approx. 1 tsp of mixture evenly on roast. Save the remainder.

In a Dutch oven brown roast in oil. Drain.

Put potatoes and fennel pieces into crockpot and sprinkle with remaining seasoning mixture.

Mix chicken boullion and water together, add to crockpot.

If necessary cut meat to fit into crockpot, place the roast on top of vegetables.

Cook on low for 7-8 hours or high for 3.5-4 hours.

For gravy, skim fat from cooking juices.

Place 1.5 cups of juices into medium saucepan.

Stir .5 cup cold water into flour, then stir mixture into juices in medium saucepan. Cook and stir until thickening. Cook one minute more. Season gravy to taste with salt and pepper.

Dutch oven is a caste iron casserole dish. They sometimes have a handle for hanging over a fire and can be used on a bbq.

bargainbird

uolypool wrote: »

My son bought me a slow cooking book weeks ago saw a recipe for chicken risotto so going to try that later..........it states use easy cook rice as proper risotto rice is too starchy

Would love the receipe :D

uolypool

bargainbird wrote: »

Would love the receipe :D

sure no prob here goes
serves 4 cook on low 2-3 hours
1 tbsp oil
1 medium onion finely chopped
2 celery sticks thinly sliced
225g (8oz) cooked chicken cut into small pieces
175g(6oz) easy cook long grain rice
1 roasted pepper (from jar or can) chopped198g sweetcorn drained
3/4 pint chicken stock
salt,black pepper
1tsp dried mixed herbs


METHOD
1) heat oil in a large frying pan, add the onion and celery and cook,stirring occasionally until softened but not brown.
2)stir in the chicken and rice and cook over a low heat stirring for a couple of minutes.
3)add remaining ingredients,bring just to the boiland transfer to the slow cooker.
4)Put lid on and cook on low for 2-3 hours.If convinient it helps to stir the risotto once or twice during the final hour of cooking.

Admittedly I haven't made this before goint to put it on about 5 ready for about 7 this evening so have no idea what it will turn out like