Unleash The Nade Posted January 12, 2011 Author Share Posted January 12, 2011 "My name is John and I am a stovieholic!" 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted February 5, 2011 Author Share Posted February 5, 2011 Trying out a new one 8 chicken thighs Thai green paste Fish sauce Lime leaves Lime juice Coconut milk Lemongrass Fresh chillies Corriander Will serve with rice Anyone know how to make Thai sticky rice?? 0 Quote Link to comment Share on other sites More sharing options...
WILLIEA Posted February 6, 2011 Share Posted February 6, 2011 I love cooking and fancy myself as a bit of a Chef,but sometimes just cant be arsed,so this looks to good/easy to be true. However,I'll heed your warning and make sure it doesnt end up in the cupboard of doom beside The Breville Sandwich Toaster,The Sodastream,The Fondue,The Raclette & The Yoghurt Maker F*ck,just realised how easly I am to sell to !!!! Was reading this thread looking for tips, saw this and thought sh*t. All these things are in my cupboard. Anyway, back ot the slow cooker does a a joint really well. Very tender. Also like it browned and crisp on the outside. Anyone got a good idea on how to do this? Had even thought of one of those blowtorch things that are used for brulees. 0 Quote Link to comment Share on other sites More sharing options...
kiwififer Posted February 6, 2011 Share Posted February 6, 2011 Havent tried it ,but saw someone do jewelled lamb one day on TV. Basically all you do is slow cook a leg of lamb,with raisins,apricots,cinnamon,garlic and wee drop red wine. Its much like my pulled pork recipe ,in that when ready,you shred the lamb off the bone with two forks, much in the same way as the chinese do crispy duck. The"jewels" are pomegranate seeds which are then mixed through it all and served with cous cous. I'm sure there'll be a recipe somewhere on the internet In fact,found it for you kiwifiter. The reason it stuck in my mind is that it was one of the few succesful recipes I've seen on Come Dine With Me and looked great http://www.channel4....ous-cous-recipe who's kiwifiter? 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted February 7, 2011 Author Share Posted February 7, 2011 Was reading this thread looking for tips, saw this and thought sh*t. All these things are in my cupboard. Anyway, back ot the slow cooker does a a joint really well. Very tender. Also like it browned and crisp on the outside. Anyone got a good idea on how to do this? Had even thought of one of those blowtorch things that are used for brulees. You won't be able to do this in a slow cooker. However when almost ready I would put joint back into a hot oven on an pe-heated roasting tray and cook uncovered for approx 30 minutes. This should dry the joint out slightly on the outside,allowing the skin to brown and crisp up. Rubbing salt ito the skin also helps the skin crisp,but watch not overdo things If you use a Blowtorch you'll end up burning the skin too much and it'll be difficult to get a uniform browning all over who's kiwifiter? oops ,sorry! 0 Quote Link to comment Share on other sites More sharing options...
WILLIEA Posted February 7, 2011 Share Posted February 7, 2011 You won't be able to do this in a slow cooker. However when almost ready I would put joint back into a hot oven on an pe-heated roasting tray and cook uncovered for approx 30 minutes. This should dry the joint out slightly on the outside,allowing the skin to brown and crisp up. Rubbing salt ito the skin also helps the skin crisp,but watch not overdo things If you use a Blowtorch you'll end up burning the skin too much and it'll be difficult to get a uniform browning all over Thanks, I thought that might be the case. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted February 8, 2011 Share Posted February 8, 2011 Beef goulash on the go today 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted February 8, 2011 Share Posted February 8, 2011 Beef goulash on the go today I came on to say I was going to made just that in the slow cooker tomorrow! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted February 8, 2011 Share Posted February 8, 2011 I came on to say I was going to made just that in the slow cooker tomorrow! Not sure whether to serve it with tatties, rice, pasta or crusty bread. Will see how thick it ends up! 0 Quote Link to comment Share on other sites More sharing options...
Ayrgirl Posted February 8, 2011 Share Posted February 8, 2011 Not sure whether to serve it with tatties, rice, pasta or crusty bread. Will see how thick it ends up! Crusty bread with lashings of butter 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted February 8, 2011 Share Posted February 8, 2011 Not sure whether to serve it with tatties, rice, pasta or crusty bread. Will see how thick it ends up! I'm not having it, making it for husband to have on Thu and Fri. 0 Quote Link to comment Share on other sites More sharing options...
WILLIEA Posted February 9, 2011 Share Posted February 9, 2011 Thinking about making one of the BBQ sauce recipes. How much of a mess does it make of the cooker? Is it salvageble after or do I need 2? One for BBQ and one for stews, curries etc. Thanks 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted February 9, 2011 Share Posted February 9, 2011 Thinking about making one of the BBQ sauce recipes. How much of a mess does it make of the cooker? Is it salvageble after or do I need 2? One for BBQ and one for stews, curries etc. Thanks The pots tend to be ceramic and very easy to clean, needing only a soak before washing at the most. Anything you cook in it is going to leave marks around the edges because it's in there so long, but I've never had any trouble cleaning the pot. 0 Quote Link to comment Share on other sites More sharing options...
theentomologist Posted February 9, 2011 Share Posted February 9, 2011 I'm not having it, making it for husband to have on Thu and Fri. Is he likely to have any left on Saturday do you think 0 Quote Link to comment Share on other sites More sharing options...
WILLIEA Posted February 9, 2011 Share Posted February 9, 2011 The pots tend to be ceramic and very easy to clean, needing only a soak before washing at the most. Anything you cook in it is going to leave marks around the edges because it's in there so long, but I've never had any trouble cleaning the pot. Many thanks. Got all the ingredients in so will try it in next day or two. 0 Quote Link to comment Share on other sites More sharing options...
Div Posted February 10, 2011 Share Posted February 10, 2011 Went and got my pork shoulder this afternoon, doing the pulled pork tomorrow and will report back on the results 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted February 10, 2011 Share Posted February 10, 2011 The pots tend to be ceramic and very easy to clean, needing only a soak before washing at the most. Anything you cook in it is going to leave marks around the edges because it's in there so long, but I've never had any trouble cleaning the pot. I put mine in the dishwasher! Is he likely to have any left on Saturday do you think I didn't make it, I left a day early instead! 0 Quote Link to comment Share on other sites More sharing options...
Div Posted February 10, 2011 Share Posted February 10, 2011 Just marinaded my pork shoulder ready for cooking tomorrow. Thought I'd check YT for any videos to see what I could expect and I just watched this one, it's class http://www.youtube.com/watch?v=iKvojwLpmTg Warning NSFW 0 Quote Link to comment Share on other sites More sharing options...
WILLIEA Posted February 13, 2011 Share Posted February 13, 2011 BBQ pork ribs today. Here's hoping 0 Quote Link to comment Share on other sites More sharing options...
kiwififer Posted February 13, 2011 Share Posted February 13, 2011 roast chicken in mine. Never done a roast in the cooker but it seems east enough... 0 Quote Link to comment Share on other sites More sharing options...
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