In my slow cooker today...

zippychick

louisaL wrote: »

i'm on weight watchers at the moment so have done a couple of simple dishes in the last couple of days.

on sun we had beef in ale casserole with jacket potato.

400g braising steak pieces
onions
carrots
celery
cheated with a pack of asda beef in ale mix
and enough water to cover

cooked on high for 5hrs and low for another hr to thicken the sauce with some cornflour.
when i make it again i'm going to have it on low for 5hrs cause most of the beef broke up.

yesterday i made chicken with pineapple
either 4 chicken portions or 400g chicken pieces
onion
celery
carrot
tin of pineapple
water enough to cover
cooked on high for 9hrs :eek: big mistake as i used chicken portions and it totally fell off the bone lol so will be putting it on low next time. by the time i realised i had already left for work lol

anyone realised i'm a starter lol does anyone else just chuck everything in (i.e raw meat). i have never sealed anything before.

i wouldn;t generally use the high setting as it seems to over cook. Can't really go wrong with 7-8 hours on low. I would only put on high to really blast cook it, or try to thicken with the lid off after adding cornflour. Hope that helps.:beer:

sunshinesquirrel

Hiya

Just a quick question if you don't mind! I am planning beef stew for tomorrow in my slow cooker - unfortunately I can't find the flipping instruction book! I will be away at work for around 8 - 9 hours so do I just leave it on the low setting?

Thanks

Gill

Mrs_Thrify

sunshinesquirrel wrote: »

Hiya

Just a quick question if you don't mind! I am planning beef stew for tomorrow in my slow cooker - unfortunately I can't find the flipping instruction book! I will be away at work for around 8 - 9 hours so do I just leave it on the low setting?

Thanks

Gill

Yes, leave the beef stew on low for 8 - 9 hours, it will be lovely.
I like to fry my diced beef, coated in flour first to seal it but some folk just put the meat strieght in the pot.

fedupandskint

fedupandskint wrote: »

I've been brave and I am trying the whole chicken today in the SC

Put it in on HIGH for an hour and have now reduced the power to LOW

Following advice on here it's in on it's own - finger's crossed!

I'll let you know how it turns out....

........blimey!

It only turned out a fine a very juicy chicken!
It browned a little and altho the skin did not crisp it stopped me eating it as usual!

1hr on High 7-8hrs Low - nothing else added

I would never imagined doing this before let alone it would work - there can't be an easier way to cook a chicken

Many thanks to all who posted on this - wouldn't have tried it without you!

luckycharlie

Rice pudding in mine to-day It was yummy:j

missychrissy

julie_d wrote: »

Yes, leave the beef stew on low for 8 - 9 hours, it will be lovely.
I like to fry my diced beef, coated in flour first to seal it but some folk just put the meat strieght in the pot.

I use my auto setting for most things. On my sc that is 4 hours on high and then on low.

chinagirl

Steak and Kidney Stew in mine today. Added to it were onions, mushrooms, carrots, sweet potato, normal potato, OXO cube and some Heinz Tom Ketchup, with a twist of black pepper, and just over quarter of a pint of water. Left on LOW for 9 hours whilst I was at work. Came home, and it was tendy and sweet!!! lovely!!!

andrinaperry

Stew and Dumplings today, there should be enough left over for a steak pie tommorrow,

Andrina

luckycharlie

Pea and ham soup in mine today served with lovely hot crusty bread.

dizzybuff

Okay here we go ... You can increase add to feed more people but this feeds 4 ( adapted from tescos food club book)


700-900 Gramms of oxtail
Flour
3 Parsnips ( Keep all the trimmings of your veg and use for a stock when you have the bones from the meat.)
3 Carrots
3 Onions - or leeks
Beefstock ( or Veg ) up to you now rich you want it
A whole bottle of manns brown ale
Bouquet garni
bay leaf
splash of worseter sauce to taste
3 teaspoons of any mustard you like ( this gives it a lovely flavour and my OH never noticed. ) I used dijon but recipe says english.
Season as you like

You could throw a few root veggies in like sweed and celariac if you have them as well

Right dead simple

Coat the Oxtail in flour and fry off till sealed and nice and brown .

Take out pop in SC (Sont turn on yet :rotfl:)
Cut up onion or leek ( I used leeks as they break down better ) and fry in same pan to get all those lurrrrrrvly juices

Pop them in sc as well

Chop Veggies up roughly and pop in slow cooker moving meat on top of them . Add stock , beeeeeeeeerrrrrrrrrrrrrrrr and herbs.

Pop lid on wack it on high for for 5 hours then low for as long as you need liqure to reduce by half.

take meat out to rest , you may find it just falls off the bones. then remove meat and pop it back in the sc. I boiled min e up , and have a tasty stock. Although my DH had to pull them off me as I wanted the marrow (:o)

Smell it all day and fall over yourself to get the mash cooked ( I popped a little horseraddish in it ) but you can have it however .

Serve with seasonal veg that if you are very OS have just plucked from the garden. I served kale and peas..

Hope you all like it .. Let me know xxxxx ps sorry about the spelling im hopeless

Kathie :T

Have posted this elsewhere .... but just thought you should all be able to share it .