stawner upper Posted January 23, 2016 Share Posted January 23, 2016 We just stick the joint of beef in, nothing else apart from some seasoning,no turning or even looking at it, been cooking and tasting lovely 0 Quote Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted January 23, 2016 Share Posted January 23, 2016 Scotch Broth today. Stuck in a couple of lamb chops for good measure. 0 Quote Link to comment Share on other sites More sharing options...
weirdcal Posted January 24, 2016 Share Posted January 24, 2016 going to attempt slow cooked chicken wings next saturday - anyone ever tried this?? 0 Quote Link to comment Share on other sites More sharing options...
Nkomo-A-Gogo Posted January 24, 2016 Share Posted January 24, 2016 (edited) Broke out my new cooker but its not what i wanted. The timer only goes up to two hours. Made rice pudding but think i didnt use enough milk because the rice was still a bit hard inside. Little bit disappointed. Lamb curry next. My job uses a lot of coconut oil so i can get as much of that as i want. Anyone use it? Edited January 24, 2016 by Nkomo-A-Gogo 0 Quote Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted January 24, 2016 Share Posted January 24, 2016 Broke out my new cooker but its not what i wanted. The timer only goes up to two hours. Made rice pudding but think i didnt use enough milk because the rice was still a bit hard inside. Little bit disappointed. Lamb curry next. My job uses a lot of coconut oil so i can get as much of that as i want. Anyone use it? I always use coconut oil in a curry if I've got any. Makes it taste more South Indian/Sri Lankan. Highly recommended. Also, the Scotch Broth was an absolute triumph. Cooked it for about 15 hours. My flat does smell a bit of cabbage though. 0 Quote Link to comment Share on other sites More sharing options...
well fan for life Posted January 25, 2016 Share Posted January 25, 2016 I made a triumph of an emergency dinner last week in mine. I had 3 chicken thighs and some assorted veg (potatoes, carrots, onions etc.). Hacked it all up roughly, added salt, pepper, thyme, rosemary, bay leaves, a bit of chilli, garlic and some chicken stock. Added a couple of spoonfuls of cracked wheat to soak up the liquid a bit. Turned out to be an absolute gem of a dinner, when in fact it started as a week-before-pay-day-f**k-all-in-the-fridge meal. 0 Quote Link to comment Share on other sites More sharing options...
Arabdownunder Posted February 5, 2016 Share Posted February 5, 2016 Someone recommend a slow cooker please. Size: 2 adults, one mini bint. Thank you. Don't think you'll fit that in any of the commercially available models. Try something like this 0 Quote Link to comment Share on other sites More sharing options...
locheedfcno1 Posted February 5, 2016 Share Posted February 5, 2016 Tesco doing a family size slow cooker for a tenner mozza 0 Quote Link to comment Share on other sites More sharing options...
milton75 Posted February 5, 2016 Share Posted February 5, 2016 Probably said already, but I'm too lazy to go through 30 pages. Get one with that ceramic insert that can be lifted out. Very little reducing of liquid happens in a slow-cooker, so the best thing to do is leave it on while at work, then get home, bang the oven on hot and fling the ceramic dish in to reduce. My favourite recipe is a basic italian brisket cooked in red wine and veg. Decent-sized brisket, 2/3 of a bottle of nice red, celery, onions, garlic, carrot, rosemary, thyme, You can add black olives, peas or artichokes if you like. When moving to the oven stir in some gremolata to bring it back to life. Give it an hour in there and serve with either baby potatoes done in oven with rosemary or polenta. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted February 5, 2016 Author Share Posted February 5, 2016 Never made them in my SC yet but was going to try them next. I suppose you would just make them the same as normal. There was a Stovies thread some time ago and there are lots of different recipes,but here's mine. Peel and slice potatoes into discs approx half a centimetre thick. Brown off 8 steak slice sausage,drain on kitcehn paper to absorb excess fat,then cut into pieces about one inch square. Fry one and a half onions gently until golden in colour. Get a pint of beef stock. A cube will do ,but fresh made or supermarket pre made is better. In bottom of SC arrange a layer of potato,then add pepper (no salt as you'll get this from stock) Then add layer of sausage and onion. Another layer of potato and season,then another of sausage and so on. Once all layers are complete,pour in stock and cook on low heat for approx 6 hours. When ready,if all stock hasnt been absorbed,I would drain some off then mash. Dont mash too much as I think it best if you still have soime chunks of tattie. Serve with buttered oat cakes, or buttered plain bead ..brown sauce optional Enjoy If you haven't tried this yet, still one of the best dishes to make in a slow cooker, especially in this weather 0 Quote Link to comment Share on other sites More sharing options...
Guest Posted February 6, 2016 Share Posted February 6, 2016 I made the stovies, but i need a bit of gravy, so added a wee bit at the end! 0 Quote Link to comment Share on other sites More sharing options...
Mr Rational Posted February 15, 2016 Share Posted February 15, 2016 Goulash on, on the dearly departed Pink Freud's advice, I've chucked as much paprika as I've got in. Will let you know how it goes.... 0 Quote Link to comment Share on other sites More sharing options...
The Minertaur Posted February 15, 2016 Share Posted February 15, 2016 Probably posted already - on Friday last week I made some BBQ pulled pork. Absolutely amazing with nachos. First thing I've ever made in the slow cooker and won't be the last. 0 Quote Link to comment Share on other sites More sharing options...
Mr Rational Posted February 15, 2016 Share Posted February 15, 2016 And it's turned out superb! 0 Quote Link to comment Share on other sites More sharing options...
Tamdunk Posted March 7, 2016 Share Posted March 7, 2016 I've given up on the slow cooker, I got a good pot which slow cooks things in half the time. Made a shin of beef casserole in about 3 hrs. I was never organised enough to get the slow on early enough so any dinner in it wouldn't be ready til about 9 at night! 0 Quote Link to comment Share on other sites More sharing options...
Nkomo-A-Gogo Posted March 7, 2016 Share Posted March 7, 2016 I done a beef and stout stew last night. Tasted it last night and it was only alright. Hoping the second day will be nicer. Ill be disgusted if its not nice after what i spent on it. Had to buy worcester sauce, mustard powder, redcurrant jelly, Guinness and 1.5 kg of beef. Im scared to add to much salt but i think thats whats up. 0 Quote Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted March 12, 2016 Share Posted March 12, 2016 (edited) A third of a chorizo sausage (diced), a red onion, garlic, half a red pepper, a chinese insanity pepper, 2 tomatoes, some passata and a tin of chickpeas. Nutmeg, smoked paprika, salt and pepper. Cook for a few hours then add a few chunks of black pudding. After another hour stick in half a bag of spinach (finely chopped) for 15 minutes and you have the finest baked bean alternative known to man. Edited March 12, 2016 by Joey Jo Jo Junior Shabadoo 0 Quote Link to comment Share on other sites More sharing options...
nelsjfc Posted March 20, 2016 Share Posted March 20, 2016 http://www.sparklesandstretchmarks.com/2014/04/slimming-world-friendly-slow-cooked-bbq.html?m=1 Made this earlier in the week and it was delicious. Added mixed chillis for more heat though. And honestly, I'm not a regular on that site....... 0 Quote Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted March 20, 2016 Share Posted March 20, 2016 (edited) Finally got round to doing Cochinita Pibil today. Will report back later with the results. Looks like I'll have enough to do me for about 2 weeks though. ETA: Still not done. Fucking starving. Plus side I get to see Motherwell pump the Dandies. ETA: I'd post a photo but am clearly incapable of doing so. Very nice all the same. Edited March 21, 2016 by Joey Jo Jo Junior Shabadoo 0 Quote Link to comment Share on other sites More sharing options...
Scary Bear Posted March 27, 2016 Share Posted March 27, 2016 I'm doing lamb in the slow cooker today. 5kg shoulder piece. Was swithering over low, medium or high setting. Went for high for 4 hours. Don't have time for 8 hours unless I wan't to be eating at 8pm. This is the first time we've used the slow cooker in ages. That seems to suggest we didn't see what all the fuss was about last time we used it. 0 Quote Link to comment Share on other sites More sharing options...
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