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Slow cookers and slow cookery

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  • ivyleafivyleaf Forumite
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    joedenise said:
    It would be worth looking at the BBC food website.  I just googled slow cooker recipes and the first thing that came up was a beef casserole recipe on the BBC website:  link here:

    https://www.bbcgoodfood.com/recipes/slow-cooker-beef-stew

    If you haven't got anything that's listed or you don't like it then just leave it out, the ingredients aren't set in stone.

    Thought it might be worth linking to the whole lot so here's the link with loads of SC recipes:

    https://www.bbcgoodfood.com/recipes/collection/slow-cooker


    Thanks for this! And I see that on the right-hand side there's a guide to using a slow cooker, too!
  • missychrissymissychrissy Forumite
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    Hi coffee hound. No need to soak red lentils. I make ham and lentil soup in my soup maker in  about 20 mins. 1 large carrot, onion, approx 2 slices of cooked ham, 3 cloves of garlic, stock cube and pepper. I put the lentils in after the water so lass risk of them sticking to the bottom. I add salt after cooking. I also add 2 tablespoons of lentils to cottage pies and casseroles as they break down and thicken. They add an extra layer of nutrition and another of your five a day. The only dry veg I pre soak are marrowfat peas that I soak the night before. I’m soaking some tonight and doing them in slow cooker tomorrow with a gammon joint (1.3 kg £4.69 in Aldi) together with a large chopped onion. I will freeze some of the ham and some of the peas separately for future meals as well as having 3 or 4 meals this. I sometimes cook a gammon joint in SC with split yellow peas, same way with a chopped onion. Makes lovely ham and pease pudding for sandwiches or soup if watered down.
    Pulses are cheap and very nutritious. They store for a long time and cooked freeze well. I’ve found Tesco is usually the cheapest for lentils.

  • -taff-taff Forumite
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    Si_Clist said:
    Love the idea of the balls.  Forgive the dumb questions, but is that "a whole chicken" as in cheapo chicken straight from the supermarket bunged in the slow cooker straight out the bag, or what?  And what do you do with it when it's fallen apart?
    Straight from the package into the slow cooker removing any giblets obviously, if there are any....and....what do you normally do with the chicken?

  • edited 6 July at 5:24PM
    coffeehoundcoffeehound Forumite
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    edited 6 July at 5:24PM
    Thanks a lot for the useful infoz, missychrissy, the ham recipe sounds great.  I love lentil curry, so will try doing that in the SC, too.
  • Si_ClistSi_Clist Forumite
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    I'm ... doing them in slow cooker tomorrow with a gammon joint (1.3 kg £4.69 in Aldi) together with a large chopped onion.
    Sorry, me again with another dumb question.  So, bung gammon joint in slow cooker, add chopped onion, then ... what, exactly?  What do you do by way of liquid?  Anything else go in? 
    Bear with me, folks.  I'll get the hang of this lark before much longer :)

    A positive attitude might not solve all your problems, but it'll annoy enough people to make the effort worthwhile
  • -taff-taff Forumite
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    Just think of a slow cooker as a contained stewing pan, and any liquid will come out of any veg or meat and stay there. I think you might be overthinking it a bit :) Soak your gammon as you would normally, unless you don't, then put in slow cooker with onion or whatever, a little bit of liquid and cook. If you norally use the cooking liquor to make soup, add more liquid. When it's finished cooking, you can either use the liquid as is, or if you were making a stew, stir in some flour and cook on high for a bit so that it thickens, or pour out the liquid into a pan, add a thickener, cook and pour back in. It's all a bit trial and error in one sense because it all depends on what you're cooking.
    Say what you're cooking and someone will give you a recipe :) Plus, don't forget, you can put it on overnight as well as in the day....

  • edited 6 July at 8:07PM
    Si_ClistSi_Clist Forumite
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    edited 6 July at 8:07PM
    -taff said:
     I think you might be overthinking it a bit :)
    Probably.  I have a tendency to do that when I don't what I'm doing :)
    The reason for all the questions is simply that for the last 40 years my Lady Wife's done all the cooking, but she's not really up to it at present.  I can't ask her, 'cos we've never had one before, I've nobody else to ask., and having spent the best part of £20 on this slow cooker, I can't afford to waste food in the using thereof.  And besides, I want to make her something nice for when she gets back from the hospital tomorrow.  That's if she actually goes, because right now it looks a lot like her MRI might be called off ...
    A positive attitude might not solve all your problems, but it'll annoy enough people to make the effort worthwhile
  • edited 7 July at 7:50AM
    bouicca21bouicca21 Forumite
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    edited 7 July at 7:50AM
    I’m intrigued by sc ham.  I usually boil for half the time then roast - would sc ham come out similarly?

    and pulses - do they need an initial boil like kidney beans? Or can they go in as is?
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