In my slow cooker today...

SukieSoo

Today I have a sort of tomato-beef stew in the SC - a pack of stewing steak (reduced price), some celery, red onion & red pepper (blitzed in food processor last night), carrots, cauli & broccoli from the freezer, tomato puree, tinned tomatoes, beef stock, worcester sauce, dried chilli, paprika and mixed herbs. Planning to eat it with mustardy mash. This is one of the times I don't mind DH being a fussy eater - he won't eat stew, so that just means more portions in the freezer for me!

AppleShamrock

Hello, have just been looking though this fab thread and wondered if you lovely people could help with come up with a recipe for some chicken legs I have.

So in the cupboard I have all the spices going (mostly anyway lol), garlic, onions, tinned tomatoes, stock cubes, few jars of curry sauces and a few jars of spicy tomato & pepper sauces, soy sauce, peppers in the fridge. Any ideas on what I can make? In need of some inspiration.

Sublime_2

AppleShamrock wrote: »

Hello, have just been looking though this fab thread and wondered if you lovely people could help with come up with a recipe for some chicken legs I have.

So in the cupboard I have all the spices going (mostly anyway lol), garlic, onions, tinned tomatoes, stock cubes, few jars of curry sauces and a few jars of spicy tomato & pepper sauces, soy sauce, peppers in the fridge. Any ideas on what I can make? In need of some inspiration.

You've got loads of good ingredients. Chicken legs cooked in spicy tomato and pepper sauce with an added onion, and garlic, served with rice or pasta. Chicken curry, cooked with curry sauce, extra onion, garlic, and tinned tomatoes, and a teaspoon of cumin. Chicken stew, with stock cube,tinned tomatoes, onion, garlic, and any veg you have.

yummyhoney

today i have yoghurt,,well milk that is supposed to turn to yoghurt!!!we'll see:rolleyes:

jc2703

yummyhoney wrote: »

today i have yoghurt,,well milk that is supposed to turn to yoghurt!!!we'll see:rolleyes:

Let me know how you get on - I've been debating trying this as DD eats lots of yoghurt and I'd prefer to know what went into it!

Thanks

J x

Sui_Generis

My SC is suspiciously slow to get up to temperature today....

Mrs_Thrify

First time giving this a go...

1&1/2 pt milk
1/4pt evaparated milk
4oz pudding rice
2oz caster sugar
1/2 tsp vanilla essence
1/2 tsp nutmeg


Place all the ingredients in SC and mix well.
Cover and cook on low for 6 -8 hours.

Results...
The family all decided this was a good pudding for cold nights. The rice pud was quite thick and not at all runny. The rice soaked up most of the liquid. The recipy made 3/4 helpings.

venus1978

1lb lamb pieces,
tin chickpeas
tin chopped toms
harrissa paste
corriander
mint
garlic
onion
butternut squash

Cook until lamb is nice and soft... around 3-4hours

a yummy morroccan tagine

Broomstick

'Fin de Semaine' soup (sounds v. posh in French). This will be in the slow cooker every Tuesday from now on. It's when we get the new veggiebox delivered and I clear out the dregs from the previous week's box and bottom of the fridge.

So today it's: onions, leeks, carrots, cabbage, a sneaked bit of this week's celeriac, the tin of green beans I ended up buying and opening last night by mistake (thought it was sweet corn - identical wrapping just didn't read the label!) and the dregs of the cold mashed potato. All organic.

It smells OK! Here's hoping

andygb

A tasty Persian dish today, made with chicken drumsticks.
Six drumsticks, skin removed
One large aubergine cut lengthways, then into large chunks
One large onion coarsely chopped
Two tins chopped tomatoes
One lemon
Two garlic cloves crushed
Pinch of chilli powder
Teaspoon turmeric powder
In a large pan, fry the onions in some sunflower oil, with the garlic and spices, until golden, then add the chicken drumsticks, and move them around the pan, coating them with the golden spice and onion mix.
Put a large stockpot on a medium heat, and when the drumsticks have a nice golden colour all over, transfer them to the pot, leaving the onion/spice mix in the pan. Turn the heat down, and add the aubergine chunks to the pan, frying them gently, letting them absorb the spices.
Remove the aubergine pieces, and leave to one side in a bowl.
Deglaze the pan with a tin of chopped tomatoes (makes the pan easier to clean), and transfer the mixture (spicy onions and tomatoes), to the pot, to join the chicken. Add the other tin of tomatoes, and keep the heat at a rolling boil. Add the juice of one lemon, and season to taste, with salt and white pepper.
Put the slow cooker on "high" for 15 minutes to warm up, and when this time has elapsed, transfer the contents of the pot to the slow cooker in the following order - chicken drumsticks first, on the bottom. Then empty the sauce from the pot on top of them. Then take the chopped aubergines which you left to one side, and put them in last, on the top. Just dab the aubergines down into the liquid gently.
The reason for being so precise, is that if the aubergines go in with the rest, they will turn into a mushy mess. This way they keep their shape.
The dish should be ready in three hours at "high".
You can serve it with basmati rice, or crusty bread.
Even though I am upstairs on the computer, and all the doors are shut, the smells are wafting around the house.

Andy