I've been using slow cooker for good few months now making meals like beef, lamb stews, homemade dumplings, spaghetti bol and lasagne..has anyone any recipes they recommend?
I've been using slow cooker for good few months now making meals like beef, lamb stews, homemade dumplings, spaghetti bol and lasagne..has anyone any recipes they recommend?
thanks in advance.
Have you ever tried making Scouse in your slow cooker? If so, how was it?
ive made curry ,chilli, and assorted stews but my favourite is a joint of brisket, just a bit of water and a couple of oxos to make stock for the gravy, bloody gorgeous
heres some great recipes its where i found the pulled pork, the last one i done i smothered it in sweet chilli sauce you dont need water, i use the £3.99 1kg gammon joints from lidl, delish after about 6-8hrs
heres some great recipes its where i found the pulled pork, the last one i done i smothered it in sweet chilli sauce you dont need water, i use the £3.99 1kg gammon joints from lidl, delish after about 6-8hrs
I've had a slow cooker for over 20 years and I wouldn't be without it, liver casserole is to die for, any stew tastes better for cooking in it and you can buy the cheapest cut of meat and after 6 hours in a slow cooker it tastes like a premium joint. Meat falls apart, veg is tender and juicy. Grains and pulses need soaking and boiling first though as they a lot longer than veg which takes longer than meat, to cook.
I've had a slow cooker for over 20 years and I wouldn't be without it, liver casserole is to die for, any stew tastes better for cooking in it and you can buy the cheapest cut of meat and after 6 hours in a slow cooker it tastes like a premium joint. Meat falls apart, veg is tender and juicy. Grains and pulses need soaking and boiling first though as they a lot longer than veg which takes longer than meat, to cook.
In all fairness, everything you cook is to die for!
i just put half a cup in, this makes the base for the best gravy you will ever taste, recommend the butchers in the cherry tree rather than the big chains. low setting and leave it on over night.
Originally Posted by Headcoat_TheMrs
Love my slow cooker. Braising steak, tatties an veg cooked all day while I'm at work. Yummy !
eggandchips. When you say a little water..how much? low or high setting? How long? Always fancied Brisket but never had it
i bought my first one in 1980, and it inly packed in last year
Originally Posted by Rambo
I've had a slow cooker for over 20 years and I wouldn't be without it, liver casserole is to die for, any stew tastes better for cooking in it and you can buy the cheapest cut of meat and after 6 hours in a slow cooker it tastes like a premium joint. Meat falls apart, veg is tender and juicy. Grains and pulses need soaking and boiling first though as they a lot longer than veg which takes longer than meat, to cook.
Oxtail casserole, throw any veg you have in season maybe an oxo get it up to temp and leave on on low for 6 hours. The oxtail just melts in your mouth.
i just put any veg ive got with meat of choice make a paste with maykway curry powder small amount of water and hey presto, same goes with the soup, i just use what ever is in the house.and a couple of stock cubes
i can really recommend pork ribs, put them in on their own and after a couple of hours, drain off all the liquid, pour in equal amounts of tom ketchup and brown sauce, and a bit of chilli paste if you like it hot, then cook until ready mmmmmmmm
What make of slow cooker is the best , do you think? Might invest as they sound really good. Does it matter if you have a big one but only half fill it sometimes?
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect. ~Chief Seattle
What make of slow cooker is the best , do you think? Might invest as they sound really good. Does it matter if you have a big one but only half fill it sometimes?
I bought one from ASDA for £10 - don't think it's the best but does the job well enough for me
What make of slow cooker is the best , do you think? Might invest as they sound really good. Does it matter if you have a big one but only half fill it sometimes?
I've got a swan one granny was £35 and it's great and I only ever half fill mine.
Thanks buddy. What is the difference between a slow cooker and a crock pot please? Was never much good in the kitchen really! Use a cauldron most of the time.
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect. ~Chief Seattle
Thanks buddy. What is the difference between a slow cooker and a crock pot please? Was never much good in the kitchen really! Use a cauldron most of the time.
Thanks Tinkerb ell. All is becoming clearer! Think it is time to get one. The recipes sound really tastey.
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect. ~Chief Seattle
mine is 3 litres and its big enough for a family, i paid £12.99 or £14.99? from TJs
Thanks Rocks. They are a good price too. I saw some for about £30 but wasn't' sure if the cheaper ones were worth it. Obviously they are.
Humankind has not woven the web of life. We are but one thread within it. Whatever we do to the web, we do to ourselves. All things are bound together. All things connect. ~Chief Seattle
I bought a Morphy Richards Partition Slow Cooker** last year. £35.99p from Argos. (I had a pile of free vouchers to use up) It's 2 x 3L capacity. You can just use one section of it for a small meal or both for Hog-sized meals! Uses about 200w on high setting. Very pleased with it. A bonzo sweet curry is quietly simmering away in it as I speak. Will do me 2 or 3 meals. 4 to 6 hrs cooks most stuff to perfection.
Roll on teatime !
Say 5hrs @ 200w = 1kw = 14.3p (day rate) or 7.0p (night rate) A LOT cheaper than using your average oven for sure.
** Made in China - like everything else of course.
I like this topic. It is very interesting. I found some interesting slow cooker recipes. I would like to thank you for all sharing such a wonderful recipe ideas.
We have joined the Slow Cooker fans, bought one and it arrived today.
I am in a group on facebook about healthy eating on a budget and a lot of the recipes uploaded are for slow cookers and so with that in mind and rave reviews from friends and family we bought one....
Prepped potato, veg and meat ready for a One Pot Wonder for its maiden voyage tomorrow.
Looking forward to trying the infamous 'pulled pork' and also bought some braising steak for later in the week- not sure what to do with it though??
Down to me, not the equipment, but I never mastered them. Either exposed food above liquid level went brown/dried out, or too much liquid gave a 'thin' taste, and trying to thicken anything during cooking led to disgusting lumpy results. And oh- the potatoes just didnt seem to want to cook half the time when other stuff with it,was ready. Good job I never had to cook for a living Id be out on my ear!
Down to me, not the equipment, but I never mastered them. Either exposed food above liquid level went brown/dried out, or too much liquid gave a 'thin' taste, and trying to thicken anything during cooking led to disgusting lumpy results. And oh- the potatoes just didnt seem to want to cook half the time when other stuff with it,was ready. Good job I never had to cook for a living Id be out on my ear!
The 'One Pot Wonder' was a success-never cut a chop with a spoon before?? However, far too much liquid- did not realise that potatoes and veg 'water out'.
Using some of the excess fluid for tomorrows tea:I learnt that mixing the cornflour with water to form a paste is better than just dumping cornflour in a 'thin gravy'?? Once smooth, it avoids lumps. Hope this helps.
Thanks Rude , Ill try the cornflour next time instead of flour. Since OH got a Remoska we dont use the slow cooker much but it certainly would be convenient for 'meals to come home to' . Dont eat meat myself , but its still on the menu here , so I could do with reviving that method of cooking.
Originally Posted by RUDEBOX
Originally Posted by venice
Down to me, not the equipment, but I never mastered them. Either exposed food above liquid level went brown/dried out, or too much liquid gave a 'thin' taste, and trying to thicken anything during cooking led to disgusting lumpy results. And oh- the potatoes just didnt seem to want to cook half the time when other stuff with it,was ready. Good job I never had to cook for a living Id be out on my ear!
The 'One Pot Wonder' was a success-never cut a chop with a spoon before?? However, far too much liquid- did not realise that potatoes and veg 'water out'.
Using some of the excess fluid for tomorrows tea:I learnt that mixing the cornflour with water to form a paste is better than just dumping cornflour in a 'thin gravy'?? Once smooth, it avoids lumps. Hope this helps.
Chicken and Chorizo cut into chunks Red Yellow and Green peppers Red and White onion Tin of tomatoes Chuck it all in give it a good stir and leave on low for 6-8 hours 30 mins before done add cooked pasta, stir again and cook with lid off on high
100g butter 3 cup fulls (235ml per cup) self raising flour 1 cup milk tomato puree any filling u like sweet and savoury
i used tomato puree, cheese, onion, mushroom, pineapple chunks and bacon pieces.
mix the butter, milk and flour in a bowl knead till its a smooth texture roll out into a rectangle shape 1/2cm thickness cover with your choosen ingrediants roll up into a swiss roll shape and cut into swirls layer the pot with grease proof paper and put the swirls ontop put a tea towel under the lid to stop the condensation dripping while cooking so they dont go soggy.
Experiment: cubed turkey. cubed potato, carrot and swede, cubed sprouts, sprinkle of curry powder, onion, small pieces of parsnip and a pint of oxo beef stock, garlic and herbs. On slow.... right now......Hoping it turns out nice· We will see...... Not sure what I am hoping for......ideally, a casserole or blend into a soup??
Was planning to wrap tomorrows Leg of Lamb in them but was concerned about fire hazards.
Anyway, if any of you fancy a bargain to jazz up your meat-joint. You only need to plonk one on top of your meat in the slow-cooker for like 2-3 minutes, the herbs just melt off the paper.
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