Slow cooker favourites

happy35

Do you soak the liver for a few hours in milk before you cook it? I do cook liver for OH and find the milk helps keep it soft when cooking, when I have missed this step out they can tell the difference. i have never made it in a slow cooker though

mrs_motivated

happy35 wrote: »

Do you soak the liver for a few hours in milk before you cook it? I do cook liver for OH and find the milk helps keep it soft when cooking, when I have missed this step out they can tell the difference. i have never made it in a slow cooker though

I also soak liver in milk for a couple of hours. Calves liver is so tender when cooked, although its expensive these days, that's if you can actually find any

meritaten

ahhhhh - no, I haven't been 'soaking' the liver in milk, I just dipped it in milk before coating in flour!
OH likes lambs liver and I can honestly say I haven't seen calves liver for sale.
hmmmm - will try soaking in milk overnight, flash fry and do it on low for five hours but allow a couple of hours being kept warm just in case it needs more cooking.

Thanks!

Tink_04

Sausage casserole in mine again tonight - have chill in the freezer so will have chill and jackets tomorrow for tea.

I have been using mine loads now that autumn is here and it makes like so much easier - I still haven't braved the soup yet, baby steps

scon1234

Beef and ale stew!

500g Beef
1 bottle of beer (Newcastle Brown)
1 stick of celery
1 onion
2 carrots
(dice all of the veggies, and cube the beef)
1 stock cube
1 tin of tomatoes
2 bay leaves (if you have them)
1 big desert spoon of plain flour
Salt & pepper

I like to sautee the chopped veggies before bunging the lot in the slow cooker. I don't even brown the meat.

Also Mexican chicken. Chuck in some chicken (white or dark meat is fine) cover in with a jar of salsa. Cook until you can shred the chicken with two forks. Serve over rice, or over tortilla chips with some grated cheese and sour cream if you're after a treat.

CAT££

I've bought a 6.5l slow cooker from Aldi today for £16.99.

Have settled down to read this thread to get some ideas.x

meritaten

that is the same make but TWICE the size of mine! and I seriously considered buying it .................but, there is just the two of us. (I had purchased the 3.5 litre one for £12.99 a few weeks back).
it does make a delicious beef and ale pie though, I use similar recipe to scon but without the tomatoes. and I usually just buy ready rolled puff pastry, cut it into 8 portions and bake what I need and freeze the rest for more pies! easier than fiddling around putting pastry tops on pies. just dish it out of SC, top with your cooked pastry and bobs your auntie!

PS - the 'Hobgoblin' Ale in Aldi is just as good as Newkie for this recipe.

Skint_yet_Again

sorry I am a complete SC novice and have tried to search instructions but am finding it a struggle


I have a 700g shoulder of pork currently defrosting so I can cut off the fat (crackling)


I would like to cook it to the consistency of pulled pork but just have it with gravy not BBQ sauce


Do I need to add stock to the SC to start it off and if so how much?


Thanks

Tink_04

I usually just put 100ml of stock with some onions, carrots and celery in the bottom - salt and pepper and it comes out lovely xx

meritaten

I don't see why it wouldn't work just doing it with some onions carrots and celery, if you have some, and a cupful or so of stock if you intend doing a gravy.