In my slow cooker today...

kidcat

I have lamb, mushrooms, onion, red wine, stock and rosemary in mine today, and will throw some dumplings on top a bit later, smells gorgeous. Gonna serve it with a herby cous cous.

hopefulshell07

I have liver, bacon onions and mushrooms in a tomato sauce with a dash of this and a dash of that in my S/C now. I browned everything first then chucked it all in on high for an hour then down to low for a few more hours yum yum smells divine :-)

pammyj74

sounds daft but I have just put some mince and ragu sauce in there as needed to use the rest of the mince up before it went off. will tub it up tomorrow to freeze. I know I could have frozen the mince but wanted to have it done so can use it when I am being lazy and just boil some pasta

missychrissy

I came home this morning to a gammon joint and marrowfat peas (dried and soaked prior to sc) with onions and mixed herbs in my SC.

I now have several portions of pea and ham soup and half a gammon joint to slice for sandwiches, make quiche and add to mashed potatoes and veg.

It's also quite nice added to onion and pepper stir fry and mixed with cooked pasta and grated parmesan or stilton cheese, depending on your taste. It can also be used in any pasta bakes with a cheese sauce.

Bacon (gammon) and egg pie is also very good.

andygb

I am cooking a Persian stew (Khoresht), using chicken thighs (six for £2.60), one large aubergine chopped into ten large chunks, two tins of chopped tomatoes, three dried limes, some lemon juice, one large chopped onion, pinch of chilli powder, 2 teaspoons garam masala, one teaspoon turmeric powder, salt and pepper.
Fry the chopped onions with the spices and seasoning in a little olive oil in a large pan.
When golden, add the de-skinned chicken thighs, and seal all over, coating with the onion spice mix.
Remove the thighs and put in a large deep saucepan.
Add the chopped aubergine to the onion, spice mix and saute until a nice colour, then remove to a plate.
De-glaze the pan with one tin of chopped tomatoes, and pour the onion, spice mix on top of the chicken thighs. Add the other tin of chopped tomatoes, the dried limes and the lemon juice.
Check the seasoning and consistency, and add tomato puree to thicken.
Heat the slow cooker for fifteen minutes on high, then put the mixture from the pot in first followed by the chopped aubergines on top, submerging them in the liquid.
If you add the aubergines to the initial mix or put them into the slow cooker first, then they will turn into mush. This way they keep their shape, and absorb a little of the cooking sauce.
This should take three to four hours to cook, and can be eaten on its own as a stew, or served with basmati rice.

Bon apetit,

Andy

Sublime_2

Chicken stock, for leek and potato soup.

Sui_Generis

^^ will finish the chicken soup from Saturday's chicken today - it tastes better with every passing day

Today - a beef casserole. Need cheering up with this weather and the start of a cold...

Sui_Generis

Change of plan! Forgot I'd promised meatballs for today - turkey mince as before.

foxy-tigger

Hi there! :DI have in a beef stew with (hopefully!:o) dumplings! as requested yesterday by DH whilst shopping.
A nice hearty dinner needed me thinks!
Just a quick question..... I usually make my herby dumplings with suet. I have run out but have some lard. I seem to rmember my mum making dumplings with this....would I be right do you think oh wise slow cooker Guru's!;);)
or should I use butter? does anyone else make theirs like this?
Thanks peeps!

Sublime_2

I've had to stop using dumplings, unfortunately, because everybody kept stuffing themselves with dumplings, and not having room for anything else.

I've tried making them without any fat at all, and they were really heavy, but just about edible. I would just try it and see, as it can't be that much different from suet. I would love to know how you get on.