Swampy Posted November 20, 2012 Share Posted November 20, 2012 Interesting how you chopped the pepper but not the onion 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 30, 2012 Author Share Posted November 30, 2012 Its definetly into Sc weather now. The stovies are getting done this weekend 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted December 1, 2012 Share Posted December 1, 2012 I did harissa chicken the other day. Lovely. Chicken thighs Tin chopped tomatoes 2 tsp harissa chopped onion wee bit stock served with cous cous 0 Quote Link to comment Share on other sites More sharing options...
Jordo1872 Posted December 1, 2012 Share Posted December 1, 2012 I did harissa chicken the other day. Lovely. Chicken thighs Tin chopped tomatoes 2 tsp harissa chopped onion wee bit stock served with cous cous ^^^ winning I'm in about this tonight. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 11, 2013 Share Posted January 11, 2013 Beef curry on the go today 0 Quote Link to comment Share on other sites More sharing options...
thisGRAEME Posted January 11, 2013 Share Posted January 11, 2013 Mexican Stew I endorse this. 0 Quote Link to comment Share on other sites More sharing options...
Addie Posted January 11, 2013 Share Posted January 11, 2013 Beef stew with tatties, mushrooms and carrots. 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted January 11, 2013 Share Posted January 11, 2013 Chicken curry 0 Quote Link to comment Share on other sites More sharing options...
Mallo_Madrid Posted January 11, 2013 Share Posted January 11, 2013 That mexican stew looks right up my street. I think i'll dust off the slow-cooker this weekend for that recipe. 0 Quote Link to comment Share on other sites More sharing options...
one m in Motherwell Posted January 11, 2013 Share Posted January 11, 2013 That looks cracking. Not used mine all that much - got a slow cooker recipe book kicking about somewhere so might bust that out again this weekend. Curries are fantastic in it - especially if you batter in spinach and some lentils, gives it a good consistency without being too watery. Made a beef chilli con carne just before Christmas - proper 'cut-the-beef-with-a-spoon' type shenanigans. 0 Quote Link to comment Share on other sites More sharing options...
oht Posted January 11, 2013 Share Posted January 11, 2013 Going for a cycle tomorrow so will have a bit of beef bourgignon set up. Beef Stock Bacon Shallots Mushrooms Red wine Flour Herbs de provence (will need to concoct own herbs cocktail if i cant find it) Stock and red wine will be 50 50 to cover ingredients. Should be easy. Made a fig and thyme lamb tagine last week. Was a bit meh, particularly the reheated batches. Figs are too sweet. 0 Quote Link to comment Share on other sites More sharing options...
54_and_counting Posted January 11, 2013 Share Posted January 11, 2013 baked potatoes are fucking magic in the slow cooker also we done our turkey breast joint at xmas in it, the turkey was so fucking moist as it had cooked in its own juices (almost drowned in them lol) 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted January 13, 2013 Share Posted January 13, 2013 Scroll back on this thread. I've been raving about it for ages and even posted a simple recipe. It's still "the" best thing I've made in mine. Got one the other day. Tis is the first thing I'm trying in it. Better be f'king good UTN 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted January 13, 2013 Share Posted January 13, 2013 Unleash the Nade you are a fucking genius! 0 Quote Link to comment Share on other sites More sharing options...
Greenlantern Posted January 14, 2013 Share Posted January 14, 2013 Happy to say, I'm a proud owner of a 3.5ltr Slow Cooker. Got one as a present at christmas & have already done a fabulous beef stew over new year. I will attempt something a little more adventurous in time having found this thread and flicking through a very good recipe book called One Pot. My limited advice to fellow newbie 'slow cookers' would be; for a great beef stew, the longer in the pot the better. It really does help to get those complex flavours fusing together. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 14, 2013 Share Posted January 14, 2013 Mexican Stew I endorse this. Mmm going to give this a go soon, sounds good! 0 Quote Link to comment Share on other sites More sharing options...
tinkerbelle Posted January 14, 2013 Share Posted January 14, 2013 1358114432[/url]' post='6982536']Unleash the Nade you are a fucking genius! Where has he gone? Not been on here since before christmas. 0 Quote Link to comment Share on other sites More sharing options...
Compliment Sandwich Posted January 14, 2013 Share Posted January 14, 2013 To the slow cooker experts - when using mine I always have the issue where the sauce/gravy is runny and doesn't reduce (presumably because it's never brought to the boil). How do I get around this issue? 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted January 14, 2013 Share Posted January 14, 2013 To the slow cooker experts - when using mine I always have the issue where the sauce/gravy is runny and doesn't reduce (presumably because it's never brought to the boil). How do I get around this issue? As obvious as this may sound, add less water at the start. I'll sometimes tilt the lid slightly so it's not as firmly shut so the excess water can evaporate out rather than hit the lid and drip back in. 0 Quote Link to comment Share on other sites More sharing options...
oht Posted January 14, 2013 Share Posted January 14, 2013 To the slow cooker experts - when using mine I always have the issue where the sauce/gravy is runny and doesn't reduce (presumably because it's never brought to the boil). How do I get around this issue? If you are making beef or lamb, chuck a tablespoon or two of flour over it as you brown it. Keeps the juices in the meat and also flour thickens the sauce a bit. 0 Quote Link to comment Share on other sites More sharing options...
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