In my slow cooker today...

elizabunny

I haven't used my slo-cooker for over a year:o but tonight I've taken the bull by the horns and in my pot is a rolled shoulder of lamb, 12 small potoes, 2 Carrots, quarter of a swede, 1 red onion, 2 sticks of celery, 1 clove garlic, 2 bay leaves, half tsp dried thyme, good grinding of black pepper, quarter pt. reesrved tomato juice, and about 1.5 half pt. water. Sunday dinner hopefully:j I will switch it on low at bedtime and keep my fingers crossed.

pink_princess

:hello: Amanda ,
To thicken i always just mix the cornflour to a paste and add it for the last hour of cooking.Always works for me.

Today i did a chicken madras in mine.It was lovely as well .

Tomorrow i ll be putting in a brisket joint and onions ,mushrooms and some extra thick gravy.Serving with roast and mashed potatoes and yorkshire puddings.

MRS_TO_BE_2

Hi ya....clearing out the freezer ready for slimming world.....so slow cooker will be used lots this week.

Thinking of doing pork chops in slow cooker. Anyone got any suggestion on what to do? Never done pork chops in slow cooker...will they be ok, shall I trim the fat. Ideas also needs to be suitable for a DS 15mths...so nothing too strong!

Thanks

Jolaaled

Trow wrote: »

Do you have any recipes or basic guidelines for your veggie loaves? I'd be really interested

My veggie loaves are really easy and i try to use up 'fridge lurkers' (i.e. bendy veggies etc!).

I always start off tho, with frying onion and garlic in the frying pan ( you can add any combination of spices here, if you want to). I add thinly sliced veggies at this stage, if i have any, to soften and cook up a little. Then i mix together in a separate bowl, they 'dry' ingredients: these can be ground up nuts..any type will do.... breadcrumbs/wheatgerm/few oats, generous splode of dried/ground herbs.
To the dry mix, i stir in the fried onion mix and then a mixture of 'wet' stuff, to create a stiff-ish mix (stiff enough so that it won't fall off the spoon on it's own IYSWIM!). The wet ingredients can be: tin toms, egg, melted butter, stock, left-over soup etc.

You are trying to get a tasty mix that is fairly stiff.

Then i press this mix into the pudding bowl, cover tightly and place in slow cooker for about 6-8 hours.

The results are usually great, as it doesn't las long!
HTH

Cat_Addict

In mine today is a big pack of stewing lamb from Mr S. We shall see what meat I get off this.

canIdothis - duck legs are £1.99 on special offer at Mr S at the moment.

tiff

2kg gammon joint and coke with an onion. Made this for the first time on New Years Day and the whole family really enjoyed it, will serve with Nigella's sweetcorn pudding. So easy!

fletch3163

My SC has been working overtime for the past few days.

Today I've got broth, chicken stock and skanky veg for soup. When that's done I'll do butter, loads of onions, garlic and braising steak and cook forever until the onions have lost their form. Then I'll serve with pasta.

AccyAlly

Im my SC today i've got Cumberland Sausage Casserole in a 1.8l SC

4 x Cumberland Sausages browned.
Chopped Carrots and Swede (enough to cover bottom of dish)
1/2 tin beans
tin chopped toms
1/2 litre chicken stock, with 1 tbsp ish paprika, sage and heaps of black pepper (depending on taste!)
tomato puree (a dash)
spoon of sugar
(sometimes add garlic and chilli flakes - but 4got today!)

All bunged in and cooking on low for 6 hours.

Goes lovely with Mash or Crusty Fresh Bread...yum yum

lbt_2

Amanda65 wrote: »

I regularly do a lovely brisket for Sunday lunch with carrots, onion, swede, celeriac, some red wine and a bit of stock -yum!

My query though is that everything I cook in SC, including above, always produces quite a thin runny gravy. If I add cornflour at the beginning will this thicken my sauce? At the moment I drain juice out and thicken in a saucepan before serving.

Also, does anyone have a fab lamb shank recipe? I am doing a 'Come Dine with Me' evening for some girlfriends at the end of the month and would love to do these with garlic mash and roasted veggies as a main.

Thanks

Hi Amanda

Is the brisket covered with liquid? if not, do you turn it half way?

thanks

pipkin71

lbt wrote: »

Hi Amanda

Is the brisket covered with liquid? if not, do you turn it half way?

thanks

We're having beef today. I don't cover mine with liquid so will turn it at some point.

If I cook a chicken, it's not covered in liquid and I don't turn it, so you probably don't have to.