In my slow cooker today...

pammyj74

kidcat wrote: »

I have started lining my plastic containers with cling film before putting them into freeze, once the contents are frozen I lift them out in the cling film wrap in freezer bag and store in bag, means I can reuse the container again.

i bought another pack of 10 plastic boxes from home bargains for £1
need to get some labels i think as its hard to see whats in what lol

Sublime_2

I haven't got a home bargains shop near me. I'm going to have a look in Poundland.

minniepoos_2

I'm not cooking anything in my sc today, but have got a question.....I can't find any recipes using pork streay slices. I picked some up cheap at Mr T but haven't a clue how to cook them, so if anybody has any ideas I would very much appreciate it.

Sublime_2

I've used them with jerk seasoning. Might be nice with some sort of bean, I'm thinking.

Sublime_2

I've just seen this recipe in the guardian today. I'm sure it can be adapted to whatever you've got in (ie: fennel seed instead of anise, etc):

...Gloucester Old Spot belly in Bowland beer & Lancashire honey

This is a great dish for this time of year, because it's basically ready whenever you are and couldn't be more warming. Serve with champ and buttered fine green beans. Serves six.
1.4kg Gloucester Old Spot pork belly, boneless and skinless
120g rock salt
2 cloves garlic, crushed
2 sprigs rosemary, leaves picked and chopped
2 sprigs thyme, leaves picked and chopped
100g leek, washed and chopped
100g onion, chopped
100g celery, chopped
100g carrots, chopped
2 dssp Lancashire heather honey
1 bottle Bowland Sky Dancer ale
½ green chili (crushed)
1 star anise (crushed)
3 sprigs fresh thyme
2 bay leaves
1 litre pork (or chicken) stock
A pinch of cornflour, to thicken
With a sharp knife (or even a Stanley knife), lightly score the fat side of the belly. Mix the salt, garlic, rosemary and thyme, gently rub all over the pork and leave to marinate for 12 hours (it's best to do this overnight). Once the pork has marinated, wash off the salt and pat dry with a cloth.
Put the chopped veg in a colander, wash under cold running water and drain. Put the honey and half the beer into a pan and reduce by two-thirds until good and sticky. Add the chilli and star anise, infuse for a minute, then pass through a sieve.
Put the veg, thyme and bay in a roasting tray, lay the pork on top, and brush all over with the sticky sauce. Pour stock around the meat, cover with a thick layer of foil and roast at 200C/400F/gas mark 6 for half an hour. Turn down the heat to 180C/350F/gas mark 4 and roast for two and a half hours more, removing the foil and basting the meat after 90 minutes.
Once cooked, remove the tray from the oven, lift out the belly and keep warm. Strain the juices into a pan, add the remaining beer, bring to a boil and reduce by half; thicken with a little cornflour.
Before serving, baste the belly again in the beer and honey glaze....

23rdspiral

i've got carrots, onions, celery, tin of toms, mixed herbs, salt and lots of pepper.

I am not sure yet what it will be,
But at least dinner is 1/2 done;
And it's only half past three.

shazrobo

mines got neck of lamb, with lots vegetables in, and smells lovely

katycocoa

Bolognese today-

onions, peppers, courgettes, tinned tomatoes, mince, red wine, herbs

Love bolognese done in the slow cooker, flavours seem to develop really well

Sublime_2

Chicken stock.

stef240377

Just thrown in red lentils, celery, leek, carrots, cayenne pepper and veg stock ready for soup for tomorrows lunch.