Tamdunk Posted September 7, 2014 Share Posted September 7, 2014 Got a brisket in just now, no idea how long it'll take, ccan't remember when I put it in. #organised 0 Quote Link to comment Share on other sites More sharing options...
supermik Posted September 7, 2014 Share Posted September 7, 2014 Wholemeal loaf, ready in 2 hours. Done. ImageUploadedByPie & Bovril1410104155.690476.jpg Judging by your timings I would say that is half cooked 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 27, 2014 Share Posted October 27, 2014 Lamb jalfrezi at the weekend 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted November 5, 2014 Share Posted November 5, 2014 Anyone done a curry with coconut milk in slow cooker? 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 16, 2015 Share Posted January 16, 2015 Did the Chinese chicken broth again today. It's tremendous. 0 Quote Link to comment Share on other sites More sharing options...
locheedfcno1 Posted January 17, 2015 Share Posted January 17, 2015 Did the Chinese chicken broth again today. It's tremendous. recipe please. Thanks 0 Quote Link to comment Share on other sites More sharing options...
The_Craig Posted January 17, 2015 Share Posted January 17, 2015 Made stovies today using Unleash the Nade's recipe earlier in this thread. Fired everything in the slow cooker then went out sledging with the wee one. Back in the house to a warm plate of stovies. Magic. And for anyone wondering about said recipe, here it is: 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 0 Quote Link to comment Share on other sites More sharing options...
mattyaccies Posted January 17, 2015 Share Posted January 17, 2015 Too many pages to trawl through but can you cook a whole chicken? Do you need any stock/water or just cook for a long time? 0 Quote Link to comment Share on other sites More sharing options...
The_Craig Posted January 17, 2015 Share Posted January 17, 2015 Too many pages to trawl through but can you cook a whole chicken? Do you need any stock/water or just cook for a long time? Easy. A pint of chicken stock and cook it at low for about 6 hours. I normally put the chicken on balls of tin foil to stop it lying in the stock and prevent the bottom of the carcass becoming a mush. 0 Quote Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted January 17, 2015 Share Posted January 17, 2015 Easy. A pint of chicken stock and cook it at low for about 6 hours. I normally put the chicken on balls of tin foil to stop it lying in the stock and prevent the bottom of the carcass becoming a mush. You could make a trivet using veggies and incorporate them into the gravy. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 17, 2015 Share Posted January 17, 2015 recipe please. Thanks I've posted it before but here it is Chicken - a whole one jointed or I use thighs or drumsticks 500ml water 500ml stock 250ml Chinese cooking wine (or sherry) 60ml light soy sauce 40ml oyster sauce 40g brown sugar 2 garlic cloves bruised 1.5" ginger sliced 1.5 star anise 0.5 TSP Chinese 5 spice 1 red chilli halved Bung everything in on low for 6-8 hours. Strain it and take chicken off bones. Taste the broth and add a dash of fish sauce and lime if you like. Serve the broth with noodles, the chicken meat, spring onions and coriander. So moreish! And delicious! 0 Quote Link to comment Share on other sites More sharing options...
mattyaccies Posted January 17, 2015 Share Posted January 17, 2015 The Craig and Zen - cheers for the tips but is 6 hours on low enough-seems quite short? 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 20, 2015 Share Posted January 20, 2015 Beef massaman curry on today - not tried slow cooker with coconut milk before. Will post update later. 0 Quote Link to comment Share on other sites More sharing options...
eindhovendee Posted February 8, 2015 Share Posted February 8, 2015 Just got one and doing a simple beef stew to get going. What's the best way to do the tatties? Chopped and chucked in or seperate? 0 Quote Link to comment Share on other sites More sharing options...
Quentin Taranbino Posted February 8, 2015 Share Posted February 8, 2015 Had one for about 18 months but never used it. I think it's time to break my slow cooker virginity. I have a big pork loin in the freezer. Just need to decide what to do with it 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted February 8, 2015 Share Posted February 8, 2015 Just got one and doing a simple beef stew to get going. What's the best way to do the tatties? Chopped and chucked in or seperate? I would say separate as the moisture in tatties would make the stew a bit wet. 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted February 8, 2015 Share Posted February 8, 2015 Have had pork stewing in there since 10 this morning, going to have it with coleslaw and a french loaf 0 Quote Link to comment Share on other sites More sharing options...
Gullane No 4 Posted February 8, 2015 Share Posted February 8, 2015 A good old fashioned rice pudding is fab on a cold winter night. 860m of full milk 100g of pudding rice Sugar to taste. Wash rice and place in slow cooker with sugar, nearly boil milk and add. 4 hours on low. Cleaning the pot after is a pain but well worth it. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted March 2, 2015 Share Posted March 2, 2015 Pigs cheeks with fajita spice mix, tin of tomatoes, splash water 0 Quote Link to comment Share on other sites More sharing options...
The_Craig Posted March 3, 2015 Share Posted March 3, 2015 There is nothing better than coming in off the night shift, making something in the slow cooker before going to bed for a couple hours. When you wake up, the smell is from the Gods. I done some silverside in the slow cooker on Sunday. 500ml water 2 x beef oxo cubes 2 x carrots lining the bottom of the dish 1 x onion roughly chopped Tomato purée Worcester Sauce. I browned the meat off before putting it in around 9am and by 4pm it was ready. Served with tatties, broccoli and Savoy cabbage. But rather than a gravy, I blended the stock/carrot/onion combo into a thick sauce that was magic. Oh and I would've put red wine in, but the wee one was having it too. 0 Quote Link to comment Share on other sites More sharing options...
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