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brummie · Posted: Sun Oct 18, 2009 7:06 pm Post subject: Slow cooker recipes

We do:

Moroccan Lamb (From Anthony Worral Thomson family cookbook)

Marinade (?) lamb in turmeric, black pepper, chilli powder, cinnamon and paprika and olive oil overnight then put in slow cooker with blended onions, dried apricots, almonds, sultanas, honey, saffron, tomato juicem lamb/chicken stock and canned toms.

Pork and Chorizo Stew

Butterbeans, pork, chilli and chorizo and tinned toms. That's all. Yummy with garlic bread!

Also use pataks Madras paste to do chicken madras - can use thigh meat in slow cooker - cheaper and as it cooks slowly is still yummy.

Add your ideas so that I can have a trouble free winter of scruptious dinners!
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rubbadubbas · Posted: Sun Oct 18, 2009 7:58 pm Post subject:

Sausage casserole - brown sausages (I do them the night before, or don't bother, but I don't like the skins if they aren't grilled first). Add whatever vegetables you like - onions, carrots, baby potatoes. Pour in some beef stock and a slug or two of red wine.

Beef casserole - basically the same as above plus a tin of tomatoes.

Chicken curry - A couple of tablespoons of pataks paste (whichever you want) add a tin of tomatoes and veg like cauliflower or spinach. Add coconut milk instead of tomatoes for Korma.

Morrocan tagine - chicken, onion, apricots, sweet potato, chicken stock.

Pasta bake - pasta, onion, tinned tomatoes, diced chicken or bacon.

Pesto chicken Pilau - tablespoon or 2 of green pesto, cup of chicken stock, diced chicken, onion, long grain rice.

gorgeous51 · Joined: 28 Oct 2008 Posts: 1983

Just brought my slow cooker home! Do you always have to brown the meat and stuff before you put it in? All the recipes that came with it say that you have to fry stuff first, but I know I will not have time to do this in a morning. I agree that I would have to have sausages brown, but wondered if beef and chicken would be OK?

Confused

rubbadubbas · Posted: Mon Oct 26, 2009 6:31 pm Post subject:

No need to brown it first unless you want the skin/outside to be browned. I never bother.

gorgeous51 · Joined: 28 Oct 2008 Posts: 1983

Thanks Rubbadubbas!
x

chatty_teacher · Posted: Wed Oct 28, 2009 10:21 am Post subject:

Rubbadubbas how long do you leave your slow cooker for? I like your recipes but have left the house by 7am and not likely to be back till 5/6pm.
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rubbadubbas · Posted: Wed Oct 28, 2009 11:16 am Post subject:

I usually leave it on low for about 10 hours. I kicked myself for not getting a slow cooker that could be set to turn ON.

chatty_teacher · Posted: Wed Oct 28, 2009 8:07 pm Post subject:

And everything is fine afetr 10 hours?! WOW will defintely be doing that.
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rubbadubbas · Posted: Wed Oct 28, 2009 9:00 pm Post subject:

7-8 hours on low is usually enough. But mine has to be turned on when I leave the house so it regularly gets 9-10 hours.

Sniggle · Joined: 25 Apr 2009 Posts: 762 Location: Essex

I don't have a slow cooker but they seem really handy. I know they're getting more popular now.
Maybe something for the xmas list
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gorgeous51 · Joined: 28 Oct 2008 Posts: 1983

Well - tried it out for the first time last night - paprika chicken - but it was really watery. What do you usually use to thicken the sauce?

Sad

rubbadubbas · Posted: Thu Oct 29, 2009 9:06 am Post subject:

Nothing, I only put a small amount of water in if I'm using it (Not even enough for the stuff to be submerged). But I mainly tend to use tinned tomatoes which thicken up a bit.
Perhaps you could have added a bit of instant gravy or strained the sauce into a saucepan at the very end and thickened it with some flour?
Maybe a teaspoon or two of cornflour or flour during would thicken it but I've never done that so can't guarantee it.

gorgeous51 · Joined: 28 Oct 2008 Posts: 1983

Thanks for your reply. Will try the tin of tomatoes next time. Determined to get it sorted cos I know I will use it lots if I can get it right!

Smile

crispybacon · Posted: Fri Oct 30, 2009 6:06 pm Post subject:

I tend to take the lid off towards the end - while the veg/rice/past etc is cooking. That helps to thicken a bit as there's no more condensation dropping in.

Could you thicken with cornflour?

rubbadubbas · Posted: Tue Nov 03, 2009 5:54 pm Post subject:

Crispybacon - I'm sure you've found taking the lid off works but in theory the heat from the slow cooker is not hot enough to evaporate it off and by lifting the lid you add extra time to the cooking time - unless of course you take it off once the food is completely cooked. Just thought I'd warn Chatty T and G51. Smile

Made sausage casserole last night - lightly fried sausages then sliced them up. Chucked in an onion, 2 celery sticks, 1 carrot diced up small and one tin of baked beans. Added just a splash of water, but the beans thickened it all up nicely. Yum. My favourite store cupboard slow cooker meal.

How are you getting on Chatty and Gorgeous51?

chatty_teacher · Posted: Wed Nov 04, 2009 9:47 pm Post subject:

Haven't done any yet! Reckon I'll try on a weekend and then see how it goes.
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crispybacon · Posted: Wed Nov 04, 2009 10:14 pm Post subject:

Yes Rubba, I only take it off when the food is already cooked and then I turn it up too.

Having a chicken casserole in mine tomorrow - all prepared ready.

gorgeous51 · Joined: 28 Oct 2008 Posts: 1983

Made goulash last week - only liquid was a tin of tomatoes. It was delicious! Did it on Sunday - haven't done anything on a workday yet - but am getting some stuff in to do it this week!

Laughing

rubbadubbas · Posted: Sat Nov 14, 2009 8:45 pm Post subject:

Glad you liked it! I'm going to try this sometime this week:
http://www.bbcgoodfood.com/recipe...osemary-chicken-with-tomato-sauce

fccwidow · Posted: Sun Nov 15, 2009 11:43 am Post subject:

having read this thread I am going to ask for a slow cooker christmas ! any recommendations ? Smile