lanky_ffc Posted October 29, 2013 Share Posted October 29, 2013 Nice one, cheers. If anyone's interested, here's the recipe: 400g venison mince 1 onion 4 cloves garlic 4 mushrooms 1 tspn Italian mixed herb 1 tspn oregano 1 glass of red wine 1 carton of passata 0 Quote Link to comment Share on other sites More sharing options...
Paris Hilltoon Posted October 29, 2013 Share Posted October 29, 2013 4 or 5 onions? Yup. Use less if you like, but by the time you've cooked the sauce for half an hour, there isn't much left of them. The recipe was given to me by a woman who lived in Bangladesh for many years. She swears by it and insists that just about every curry you get here from a takeaway will start with this basic gravy. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 29, 2013 Share Posted October 29, 2013 (edited) Tomorrow I am doing peppered beef. Again I shall post the details if it is a success rather than posting just now incase it's crap. Maybe should be called beef with peppers more I think about it. Oh, and I ain't browning anything, it's all just getting chucked in. Done that loads with beef, mince, onions and they've all looked and tasted fine. Edited October 29, 2013 by Rugster 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted October 30, 2013 Author Share Posted October 30, 2013 Did UtN's stovies tonight, very enjoyable Enjoyable, enjoyable????????? They're fucking awesome 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 30, 2013 Share Posted October 30, 2013 Tomorrow I am doing peppered beef. Again I shall post the details if it is a success rather than posting just now incase it's crap. Maybe should be called beef with peppers more I think about it. Oh, and I ain't browning anything, it's all just getting chucked in. Done that loads with beef, mince, onions and they've all looked and tasted fine. Well, this was well tasty. Beef (I used 750g), two onions, two green peppers, 250ml beef stock, one garlic clove, 2tbs soy sauce, 1 tsp worcester sauce, 1/2 tsp ground ginger. Chop the onions, finely slice the peppers and lay on the bottom of the slow cooker. Cut the meat into cubes and lay that on top of the veg. Crush the garlic, chuck that in then the sauces and stock. Bung it on low for 8-10 hours and serve over rice/potatoes/whatever. Tasty and cheap. 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted October 30, 2013 Share Posted October 30, 2013 Honestly the Italian beef stew didn't turn out that well but that's because we didn't use enough stock and we used a massive onion. 0 Quote Link to comment Share on other sites More sharing options...
scottsdad Posted October 31, 2013 Share Posted October 31, 2013 I use mine for a nice beef stew: 450g diced beef 2 onions 2 carrots (sliced) 1 tin tomatoes 1 tablespoon flour 500 ml water 3 Oxo cubes salt and pepper. Stick this baby on low for 8 hours or so and bob's your uncle. Also like to put dumplings in for the last half hour. This is just a quick and easy stew - can be prepared in 10 minutes. 0 Quote Link to comment Share on other sites More sharing options...
Tamdunk Posted November 1, 2013 Share Posted November 1, 2013 I've made shin of beef and sausage casserole today with onions swede and carrot, not sure if I should cook it on high or low tho, what do you reckon? It's on high at the moment to get it going, might switch to low after half an hour. 0 Quote Link to comment Share on other sites More sharing options...
Mackie The Staggie Posted November 1, 2013 Share Posted November 1, 2013 Will be making some pulled pork this weekend, normally do it for Thanksgiving day while watching the NFL games but not able to get that day off this year, so moving it forwards to this weekend. Normally I would do a simple mixture of brown sugar/tomato sauce/cayenne pepper etc, but this time going to do something a bit different. Got some BBQ rub which I'm going to put on the pork on Sat and left overnight in the fridge to marinate before firing into the slow cooker. Just not too sure if I should brown it off to give it a crust first or fire it straight in? 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted November 1, 2013 Author Share Posted November 1, 2013 Will be making some pulled pork this weekend, normally do it for Thanksgiving day while watching the NFL games but not able to get that day off this year, so moving it forwards to this weekend. Normally I would do a simple mixture of brown sugar/tomato sauce/cayenne pepper etc, but this time going to do something a bit different. Got some BBQ rub which I'm going to put on the pork on Sat and left overnight in the fridge to marinate before firing into the slow cooker. Just not too sure if I should brown it off to give it a crust first or fire it straight in? Fire it straight in mate. On the many occasions I've done it,I also haven't bothered to marinate,as it cooks in the sauces and spices for about 8 hours . It easily one of my favourite SC meals 0 Quote Link to comment Share on other sites More sharing options...
thisGRAEME Posted November 2, 2013 Share Posted November 2, 2013 Fire it straight in mate. On the many occasions I've done it,I also haven't bothered to marinate,as it cooks in the sauces and spices for about 8 hours . It easily one of my favourite SC meals I'd dry rub it, always tastes better for me like that. Also recommend cooking it in Cherry Coke/Dr Pepper. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted November 3, 2013 Share Posted November 3, 2013 Beef agodo in today. I will report back with recipe if decent. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted November 3, 2013 Share Posted November 3, 2013 Beef agodo in today. I will report back with recipe if decent. Push pineapple shake the tree... 0 Quote Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted November 3, 2013 Share Posted November 3, 2013 (edited) Tried a Beef Massaman Curry today. For the paste I liquidised half a cup of peanuts and cashews with: A tablespoon of peanut oil, 2 tablespoons of fish sauce, 3 shallots, 5 garlic cloves, 2 birdseye chilis, 1 scotch bonnet, a Leigh Griffiths size piece of ginger, a lemongrass stalk (finely chopped), 1 teaspoon coriander, 1/2 tablespoon cumin seeds, 1/2 tablespoon ground cumin, 2-3 cloves, 2-3 cardamon pods, 1/2 teaspoon of nutmeg. Then I browned a packet of beef in some more peanut oil and a chopped onion, added a few halved baby potatoes, then the paste, warmed that and added a tin of coconut milk and 1 tablespoon of fish sauce. Stuck in a star anise and a few kaffir lime leaves and put it on medium until the meat is ready. I will stick some more cashews and peanuts in shortly before serving. Maybe some lime juice too. It smells and tastes absolutely amazing - can't wait 'til dinner time. Edited November 3, 2013 by Joey Jo Jo Junior Shabadoo 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted November 3, 2013 Share Posted November 3, 2013 Tried a Beef Massaman Curry today. For the paste I liquidised half a cup of peanuts and cashews with: A tablespoon of peanut oil, 2 tablespoons of fish sauce, 3 shallots, 5 garlic cloves, 2 birdseye chilis, 1 scotch bonnet, a Leigh Griffiths size piece of ginger, a lemongrass stalk (finely chopped), 1 teaspoon coriander, 1/2 tablespoon cumin seeds, 1/2 tablespoon ground cumin, 2-3 cloves, 2-3 cardamon pods, 1/2 teaspoon of nutmeg. Then I browned a packet of beef in some more peanut oil and a chopped onion, added a few halved baby potatoes, then the paste, warmed that and added a tin of coconut milk and 1 tablespoon of fish sauce. Stuck in a star anise and a few kaffir lime leaves and put it on medium until the meat is ready. I will stick some more cashews and peanuts in shortly before serving. Maybe some lime juice too. It smells and tastes absolutely amazing - can't wait 'til dinner time. That sounds fucking ace. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted November 3, 2013 Share Posted November 3, 2013 Tried a Beef Massaman Curry today. For the paste I liquidised half a cup of peanuts and cashews with: A tablespoon of peanut oil, 2 tablespoons of fish sauce, 3 shallots, 5 garlic cloves, 2 birdseye chilis, 1 scotch bonnet, a Leigh Griffiths size piece of ginger, a lemongrass stalk (finely chopped), 1 teaspoon coriander, 1/2 tablespoon cumin seeds, 1/2 tablespoon ground cumin, 2-3 cloves, 2-3 cardamon pods, 1/2 teaspoon of nutmeg. Then I browned a packet of beef in some more peanut oil and a chopped onion, added a few halved baby potatoes, then the paste, warmed that and added a tin of coconut milk and 1 tablespoon of fish sauce. Stuck in a star anise and a few kaffir lime leaves and put it on medium until the meat is ready. I will stick some more cashews and peanuts in shortly before serving. Maybe some lime juice too. It smells and tastes absolutely amazing - can't wait 'til dinner time. I just use peanut butter. 0 Quote Link to comment Share on other sites More sharing options...
fanny paddery Posted November 3, 2013 Share Posted November 3, 2013 Made lamb tagine for tonight and also have the goulash cooking. Both recipes from here. Everything tastes amazing in it, but even better then next day! 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted November 3, 2013 Share Posted November 3, 2013 I just use peanut butter. 0 Quote Link to comment Share on other sites More sharing options...
Joey Jo Jo Junior Shabadoo Posted November 3, 2013 Share Posted November 3, 2013 That sounds fucking ace. It was tremendous. Would recommend x100. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted November 3, 2013 Share Posted November 3, 2013 Beef agodo in today. I will report back with recipe if decent. shite. Don't bother. First poor meal I've had from the SC. 0 Quote Link to comment Share on other sites More sharing options...
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