In my slow cooker today...

jenster

using mine today

left over chicken (sunday lunch)- carots, onions leeks (from the veg box),
tin mix veg, tin toms and tin of ministrone soup

dumplings to go in about 4pm all on low

the amount its making some will be frozen for later

elizabunny

brokenwings wrote: »

wednesday nights dinner is in my sc today ready for fridge and freezer ( looks like it will make at least 8 portions)

oxtail ( browned) and the left over juices/fat from pan
parsnip, carrot, onion, potato, garlic
guinness, stock
pearl barley
tomato puree

brokenwings -That sounds really nice, must try it sometime as we love oxtail but haven't had it for a long time. I see Morrisons stock it, but I thought it was expensive compared to what I used to pay for it.

The gammon hock with ginger ale went down a treat today. We had enough for the two of us for today's dinner and there is enough leftover cooked gammon for another meal later in the week.

brokenwings

eliza it is more expensive than it used to be
try finding an independent butcher

mine sells it for 4.98 a kilo but let me have a whole tail for £3.50 today and it has made ten portions so i am happy enough with that

Aeshna

My OH got me what I wanted for xmas - a slow cooker! And I have to say, I absolutely love it! First couple of attempts could have been better, although they were still delicious, but I'm learning on the go! One thing I did find was that I was using far too much liquid so the gravy was far too runny, but I've sorted that one out now!

Anyhow, my reason for posting is to ask whether anyone has had any kind of success with throwing pasta or rice in with their meat/veg in the slow cooker. I have been searching the net and have found some differing opinions on this. I wanted to make spag bol tomorrow - it'll go on at around 8.30am, cooking on low till around 4pm - ideally I'd love to have the pasta in with the meal, as my little one will want to eat before I get home - she's quite capable, but at the age of 12 I'd rather she wasn't boiling up a pan of water to cook pasta unsupervised. Someone suggested that if the pasta was just popped in for the last half hour, it would cook fine and not end up too soggy. What do you think?

Aeshna x

Amanda65

champys wrote: »

the other half is in the freezer!

Had to re-read the end of your post - it seemed as though you had put your OH in the freezer :rotfl: :rotfl: :rotfl: :rotfl:

flatmouse

Haven't read entire thread as so long, and i'm obviously late to this slow cooker lark.
Got mine on Saturday and having so much fun!
Reading just this page, i had to stop and reply straight away to ask Champys what effect the cubed slices of bread covered in dijon has - do they become crutons or mix and and thicken?
I'll now add this thread to my favourites so i can get more ideas.
So far I've done a Fragrant Chicken Curry (i found it a little dry) and a mushroom risotto (very nice but i overcooked the rice)

flatmouse

Jenster - dumplings - can u give me more details please? do these cook on top of casserole? if so, any chance of recipe and how long to cook? Many thanks
Also, those that cook and put in fridge - do you then reheat in saucepan?
Thanks

newlywed

In mine today is a gammon joint. Half will be for tea and the other half chopped and frozen to add to risotto at the weekend and some saved for omelettes.

flatmouse

newlywed - can i have some more info please? (I have so many questions today!) Do you cover it in stock/water, put veg round to flavour? How long does it have? Thanks

newlywed

I put boiling water just over half way up (though I've seen not everyone puts that much water in but I've always boiled my gammon joints).

Then I leave it there all day on low (9 hours+) as I'm at work. I've done it on low for 7 hours before though - not sure how long it is really meant to take to be honest - just I'm out .

It's great that it never boils over like it would in a saucepan so there's no need to have to keep watching and checking it, even if you're at home

When I get home I bung in a meat thermometer to check it and then cook some frozen veg and dish up


Although the gammon in ginger beer someone mentioned did sound quite interesting... not sure if the leftovers would then still be good in omelette and risotto