Slow cooker favourites

PasturesNew

Tink_04 wrote: »

... 4 hours on high then crisp under the grill - dead easy and fluffy

If you've got a grill, then you might as well microwave them for 10-15 minutes and stick them under the grill!

MallyGirl

I have a sort of Chicken Marengo with chicken quarters in mine today - I am gradually getting the hang of what we like from the SC and what we don't. We don't like spag bol/chilli type meals as the mince breaks up too much - we like it chunky.

I did a lovely pork cheeks in cider casserole last weekend and ribs come out meltingly tender (I finish these off under the grill so they aren't too wet). Lamb shanks is another winner but they seem to have got really expensive these days.

I use the SC to make stock from the carcass of roast chickens - when I used to use a pan I was a terror for forgetting about it and things boiling dry.

cavework

I sometimes buy a rolled brisket and cook it in the slow cooker on a Saturday.( I sear it first). I let it cool, wrap it tightly in tin foil and put in the fridge. I reheat it on the Sunday and serve with all the usual Sunday dinner roast potatoes , yorkies and veg. I use the juices to make the gravy ..family love it and I get a lovely relaxed Sunday.
I made four jars of apple chutney yesterday using up a glut of apples from our tree. The recipe is from Garden News. Used much less cider vinegar and because it is slow cooked you can eat it straight away and store some.
Really impressed with how it turned out
Making more tomorrow...
x

peaceandfreedom

PasturesNew wrote: »

If you've got a grill, then you might as well microwave them for 10-15 minutes and stick them under the grill!

If you've got a microwave and a grill, you mean .

meritaten

finally used my SC and think its wonderful. used my normal recipe for beef stew and the meat is melting in the mouth tender! I need to 'tweak' it a bit as there was too much liquid and the veg wasn't as quite as tender I would like - but it was a very flavourful stew.
I am looking forward to trying some of the recipes on here.

emmilou

peaceandfreedom wrote: »

This is a rather good recipe - Beef and Chorizo Stew

INGREDIENTS (exact measurements are not important)
Chorizo sausages - about 250g
Braising Steak - between 500g and 1000g depending on your budget / how many you are feeding
Onions - 2 medium
Tin of cherry tomatoes - 440g-ish
Black Olives (pitted) - 100g
Red peppers - 1 or 2
Garlic - 2 or 3 cloves (or as many as you like)
Paprika - 1 teaspoon
Cumin, G - 1 teaspoon
Dried Chilli Flakes - 1 teaspoon
Dried oregano - 1 teaspoon
Beef stock - 300ml

Brown off the braising steak and set to one side. Slice up the chorizo and brown off until the oil starts to come out - set to one side as well. In the same pan, gently fry the onions until softened (you might need to add a bit of olive oil), then add the sliced red pepper and soften that as well. Return the beef and chorizo to the pan, add the tomatoes, the crushed garlic, the olives, herbs and spices. Add enough beef stock to just cover everything - you can always add more later if you don't think there's enough.

Transfer the lot to the slow cooker and let it cook on low for 6-8 hours. It is utterly delicious.

We had this tonight and it tasted delicious however the meat was tough and chewy so I think I overcooked it (8 hours) I often have this problem and only now after reading this thread found out sc's can vary with timings so will try again for less..but thanks op it was v tasty:D

pixie1

I just wanted to say that Im loving this thread nearly as much as I love my slow cooker :j

I use mine for roast chickens, beef madras and pulled pork but after reading all these lovely ideas i think i will be experimenting a bit more. I was wondering if you could sit the jacket spuds on top of a roast chicken so you can cook them at the same time (space pending).

Pix

MallyGirl

I got a YS beef brisket joint yesterday so I diced it and made Beef Massaman as there was an open tin of coconut milk that needed finishing up. It is now chilling in the fridge so that I can remove the fat when it solidifies - all in all a much healthier recipe as it took so little coconut milk as all the moisture was retained.

krustylouise

You can wrap the jacket potatoes in foil and place above a chicken. Slow cooker jackets are so lovely - really soft and fluffy in the middle. Never thought of crisping under the grill though - so thank you!

Boiled a gammon joint in mine on wed, made a mince beef, veg and gravy in it on Tuesday and pea and ham soup on wed night (after the gammon). I love autumn - that's when my slow cooker comes into its own

meritaten

Do any of you make Liver and onions in the SC? I bought a couple of recipe books (from 'The Works'), but sadly nothing similar to the Liver and Onions I do in the frying pan - and tend to over cook the liver so it goes a bit leathery!
if anyone can give me a ballpark figure for timings I would be sooooo grateful. OH loves liver and onions and I have no clue how his mum used to do it so the liver was really tender (or so he tells me).

oh and I did my gammon joint in the SC on Friday - tasted gorgeous but it was more like 'pulled pork' on the plate! didn't need the extra hour I factored in as the joint weighed more than the recipe stated.