CALDERON Posted September 21, 2011 Share Posted September 21, 2011 Yeah got pudding rice. Think it was from morrisons. 0 Quote Link to comment Share on other sites More sharing options...
CALDERON Posted September 21, 2011 Share Posted September 21, 2011 (edited) Looks good so far! I used this recipe http://allrecipes.co.uk/recipe/7190/traditional-rice-pudding--my-mum-s-way-.aspx Substituted the cinamon for mixed spice. Got some chocolate which I am going to grate through it, because I am a raj. Edited September 21, 2011 by CALDERON 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted October 2, 2011 Share Posted October 2, 2011 Got one from tesco last week, only 9 quid. Only used it once so far, done a beef stew with potatos, carrots and shallots. Nommage at it's finest. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted November 1, 2011 Share Posted November 1, 2011 Indian dry beef curry on the go today 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted December 1, 2011 Author Share Posted December 1, 2011 (edited) Bump Its getting into SC weather,get them oot the cupboards,blow off the stoor and make a big batch of stovies! Edit to Add: If you haven't tried it,this stovies recipe is the bawz Peel and slice potatoes into discs approx half a centimetre thick. Brown off 8 steak slice sausage,drain on kitchen 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 Edited December 1, 2011 by Unleash The Nade 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted December 1, 2011 Author Share Posted December 1, 2011 Also a good cheap and extremelly tasty dish is Pulled Pork Posted this a long time ago, but still one of our favourites and a piece of pish to make Shoulder of pork (not rolled and only costs around £5.50 in Asda) Jar of BBQ Rub Jar of BBQ sauce 1 Take string netting off the pork and rub inside and out with dry BBQ rub 2 Place in slow cooker fat side up,pour BBQ sauce over and make sure coated top,inside and underneath Cook on low for 8 hours Remove joint ,place on baking tray. Remove any excess fat then with two forks shred all pork meat,so you get consistency like Chinese crispy duck Pour some of the BBQ sauce/juices from the slow cooker over the shredded meat and mix it all up,taking care not to over saturate the meat with the sauce. Put on a roll and enjoy !! For some additional taste ,grate some cheddar over the top of the pork and place a few slices of chilli Put under grill for half a minute until cheese melts into the pork...Simply delicious 0 Quote Link to comment Share on other sites More sharing options...
Mallo_Madrid Posted December 2, 2011 Share Posted December 2, 2011 Bump Its getting into SC weather,get them oot the cupboards,blow off the stoor and make a big batch of stovies! Edit to Add: If you haven't tried it,this stovies recipe is the bawz Peel and slice potatoes into discs approx half a centimetre thick. Brown off 8 steak slice sausage,drain on kitchen 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 Ctrl & P 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted December 2, 2011 Share Posted December 2, 2011 Anyone ever done mulled wine in their slow cooker? 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted December 2, 2011 Author Share Posted December 2, 2011 Anyone ever done mulled wine in their slow cooker? Nah,but no reason why it wont work. I also say a guy on Masterchef the other night,using it to poach chicken ballatine,which I though was a good idea 0 Quote Link to comment Share on other sites More sharing options...
Lisa Cuddy Posted December 6, 2011 Share Posted December 6, 2011 Nah,but no reason why it wont work. Made some on Saturday night and Sunday afternoon. I don't think there's ever been anything easier. Chuck in wine, sherry, ginger, cinnamon sticks and a few cloves, whack it on high to get a heat into it then leave it on warm. Brilliant. Just don't overdo the cloves like I did on Sunday, unless you're working on cold and 'flu medicine. 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted January 4, 2012 Author Share Posted January 4, 2012 Firstly I have to admit, I never cooked this in a slow cooker, but I suppose you could. This is the best pub style curry I've tasted and just had to share it. You will need one whole cooken chicken,either done by yourself or the ready roasted ones from the supermarkets are fine Gently fry the following 2 x finely chopped onions 2 x cloves of garlic 2 x sliced courgettes 1 x tub of sliced muchrooms In a seperate pan add 2 x chopped tomatoes 1 x jar of mango chutney 3 x heaped teaspoons of medium cury powder 1 x pint chicken stock Flake all the chicken meat of the bone and chop the rest into bite sized pieces Bring contents in pan to the boil, then simmer for 25 minutes,adding the chicken and fried ingredients. Just before serving,stir in one tub (1/4 pint) of natural yoghurt. Seve with rice Its the fucking bawz! You can obvioulsy ramp up the heat by adding more curry powder or chillies etc 0 Quote Link to comment Share on other sites More sharing options...
Paris Hilltoon Posted January 5, 2012 Share Posted January 5, 2012 (edited) Got a beef bourguignon in at the moment. Should be done by 8..... Yummy Fry braising steak and lardons until browned. Set this aside then fry shallots, garlic and carrots for ten mins. Add the meat back to the pan and sprinkle with flour. Heat for couple mins then add beef stock and red wine. Bring back to the boil. Transfer to SC. Chuck in some new potatoes after a couple of hours. Then leave again for as long as you like. Serve with tiger loaf. Can't wait. Edited January 5, 2012 by Paris Hilltoon 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 12, 2012 Share Posted January 12, 2012 Chilli (with braising steak not mince) (and also omitting the kidney beans because hubby doesn't like them ) 0 Quote Link to comment Share on other sites More sharing options...
Unleash The Nade Posted January 12, 2012 Author Share Posted January 12, 2012 Chilli (with braising steak not mince) (and also omitting the kidney beans because hubby doesn't like them ) You should try adding a tin of baked beans instead as brilliant through chilli. I also fry off and add some cooking chorizo when making chilli with braising steak ,its braw 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted January 12, 2012 Share Posted January 12, 2012 Got a bit beef brisket. Not sure whether to do a curry or traditional stew(with root veg etc). Or any other tried and tested beef recipes, folks???? Fake texas BBQ. http://bbq.about.com/od/brisketrecipes/r/bl01027b.htm Nothing like real BBQ but still bloody good. 0 Quote Link to comment Share on other sites More sharing options...
Swampy Posted January 12, 2012 Share Posted January 12, 2012 Got a beef bourguignon in at the moment. Should be done by 8..... Yummy Fry braising steak and lardons until browned. Set this aside then fry shallots, garlic and carrots for ten mins. Add the meat back to the pan and sprinkle with flour. Heat for couple mins then add beef stock and red wine. Bring back to the boil. Transfer to SC. Chuck in some new potatoes after a couple of hours. Then leave again for as long as you like. Serve with tiger loaf. Can't wait. That's getting made next week. 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted January 16, 2012 Share Posted January 16, 2012 getting ingredients today for doing Chinese Chicken Hotpot tomorrow Braw! 0 Quote Link to comment Share on other sites More sharing options...
oht Posted January 16, 2012 Share Posted January 16, 2012 (edited) Beef Goulash last night. 60g flour 300g beef Stick of celery 2 carrots Large onion Green pepper 3 tbsp worcester sauce 3 tbsp tomato puree 1 tsp paprika 3 tsp mixed herbs 200ml red wine 200ml beef stock Fry the veg, chuck in the chopped beef after rolling it around in the flour until it's browned. Chuck in the puree, worcester sauce and paprika for a couple of minutes then add the stock and wine until it's simmering. Transfer to slow cooker for about 6 hours on high and it's yum yum time. Edited January 16, 2012 by oht 0 Quote Link to comment Share on other sites More sharing options...
supermik Posted February 3, 2012 Share Posted February 3, 2012 Beef Goulash last night. 60g flour 300g beef Stick of celery 2 carrots Large onion Green pepper 3 tbsp worcester sauce 3 tbsp tomato puree 1 tsp paprika 3 tsp mixed herbs 200ml red wine 200ml beef stock Fry the veg, chuck in the chopped beef after rolling it around in the flour until it's browned. Chuck in the puree, worcester sauce and paprika for a couple of minutes then add the stock and wine until it's simmering. Transfer to slow cooker for about 6 hours on high and it's yum yum time. Going to try this on Sunday 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted February 7, 2012 Share Posted February 7, 2012 Sausage and bean casserole in today serving with some pasta 0 Quote Link to comment Share on other sites More sharing options...
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