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Slo-cooker recipes


The Liberal Elite
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I generally whack the slow cooker on high and remove the cover for half an hour at the end. It helps reduce down the liquid somewhat.

I never thought about removing the cover for a bit - will try that next time!

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  • 8 months later...

Slow cookers are brilliant when cooking for one. Make the same dish last several days, adding ingredients and spices as you go along so each meal is different. Put the crock in the fridge overnight.

I bought a small slow-cooker recently and I fancy taking to for a test drive. I’ll be cooking for 1 so I’m looking for some basic recipies. Maybe something using pork? Anyone got any suggestions for a first time using the slow cooker? Cheers.

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When doing stuff like chilli or bolignaise do you brown the mince first? Same for sausage casseroles? I love the idea of chucking it on in te morning before work, but not if i need to bust out the frying pan and cook all the meat first.

Ive only done a beef stew so far and I floured & browned the meat first, it was delicious though.

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When doing stuff like chilli or bolignaise do you brown the mince first? Same for sausage casseroles? I love the idea of chucking it on in te morning before work, but not if i need to bust out the frying pan and cook all the meat first.

Ive only done a beef stew so far and I floured & browned the meat first, it was delicious though.

I always brown them yeah, but you don't have to at all. I find that mince in particular is nicer when cooked through for a minute. the rest of the ingredients just get chucked in raw though, so it doesn't take too long.

I watched River Cottage last night, and now all I can think about is stew.*

*His strong arms etc...

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I bought a shank of beef today ( from Chinese supermarket) the whole thing was £9 which was a bargain cos it was 3 Kilos.

I've made a traditional beef stew with it, 4 hours in the oven. Shin is definitely the best meat for slow cooking due to all the muscles turning into gooey goodness.

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Bought the Cooksworks £9.99 slow cooker from Argos today and have my first curry on the go.

- Fry onions, garlic, curry pastes (Pataks Jalfrezi & Sainsburys Goan)

- Add onions etc to slow cooker with squash, chickpeas, sugar, salt, chopped toms, and a little hot water

- Cooked in the slow cooker on high for around 5 hours, I added some mushrooms for the last 2 hours of cooking

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Well I must say my first dish in the slow cooker worked a treat! Although the curry recipe was fairly tried and tested, it defiantly benefited from the longer, slower cooking which gave it much more depth in flavour. It was also lovely being able to keep it warm (thanks to the er, 'warm' setting) for when my other half came in from work.

The main thing I love about the slow cooker is that you can just leave it alone... No stirring, no checking, no overcooking - it's actually perfect for gamers!

So today I have my sausage cassoulet recipe on the go, as below:

- Brown sausages (chiploatas for me), and remove from pan

- Brown finely chopped onions, celery, garlic, and carrots.

- Add all above to slowcooker.

- Chop some uncooked carrots into large slices, pound coinish thick and add.

- Add chopped toms, chicken stock, bay leaves, rosemary, thyme, and sage (all fresh). Season

- Add tins of cannelloni beans and COOK!

I would have added some wine normally but I didn't have any (I never have wine left over from the weekend ;) )

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Sausage casseroles are a simple and awesome slow cooker meal. Try adding some paprika in place of some of the herbs next time, it goes really well with it.

I'm planning on a pork, apple and cider stew this weekend from my slow cooker. I bleedin' well love the winter months and the hot casseroles at weekends.

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  • 2 months later...

Alright I need a little inspiration please... Since buying my slow-cooker I've done:

- Chilli con carne

- 'Green' pork chilli

- Bolognaise

- Pork, cider, and bean stew

- Levi Root's Pepperpot beef stew

- Lamb curry / squash curry

- Pulled lamb

- Lamb tagine

Care to share some ideas?

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  • 4 weeks later...

I bought a shank of beef today ( from Chinese supermarket) the whole thing was £9 which was a bargain cos it was 3 Kilos.

I've made a traditional beef stew with it, 4 hours in the oven. Shin is definitely the best meat for slow cooking due to all the muscles turning into gooey goodness.

Negged!?

:D

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One of my favorite things to do in the slow cooker is spare-ribs, brown them off in a pan, dump in a slow cooker and add a couple of jars or bbq sauce, dash of water. Leave for anything from 3-6 hours.

Do you put them in the oven afterwards to crisp up? Do they come out of the slow cooker holding their structure and shape?

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