slow cooker recipes

PhillyDee said:
More a case of the rules have been muddied so much that its best not to take the risk! They do o other things as well . . . .
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It doesn't matter if they have been muddied, even if it was a competitor, hinting is still against the rules anyway. It's a bit dim to try not to break one rule by breaking another :D
 
Banzai_Joe said:
Great that this thread just popped up as today i decided to do my first slow cooked dinner.
Korma! :)
I marinated the beef overnight, but when its in the slow cooker the sauce doesn't fully cover the meat. Is this going to be a problem?
If so, i'll go out and buy another jar of korma to cover it......giving me more meals, bonus!

edit: mine is one of those rice-steamer-deep fryer-slow cooker thingies. Great for steaming veg and rice...so far!
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Shouldn't be a problem but I might be tempted to make more sauce (just add yoghurt or coconut milk).

You can cook large portions dry but smaller pieces I don't know if I would recommend.

I've looked at some of the books recommended above and others from the same retailer but haven't found many to be quite what I'm after - often they're trying to do a whole meal in one go but often I just want to do the meat side of things and that's it.
 
Just got a Boeuf Bourguignon cooking away now for this evening in the slow cooker.

I fried some streaky smoked bacon, 3 rashers and put into the cooker,

Peeled some shallots (after being placed in boiling water) fried them along with some button mushrooms and garlic.

Added beef stock to the slow cooker

Fried lots of diced casserole beef, about 800g worth, added some flour and about 150ml of red wine (Cote du rhone or whatever it's called)

reduced/thickened down and added everything into the slow cooker, added bay leaf, thyme, salt & pepper.

Giving it about 5 hours on high and will eat it with some mash and green beens and the rest of the red wine :)

By the way I am a terrible cook, I just don't have the passion or patience for the most part, just today I fancied something nice as it get's colder outside.
 
VaderDSL said:
Just got a Boeuf Bourguignon cooking away now for this evening in the slow cooker.

I fried some streaky smoked bacon, 3 rashers and put into the cooker,

Peeled some shallots (after being placed in boiling water) fried them along with some button mushrooms and garlic.

Added beef stock to the slow cooker

Fried lots of diced casserole beef, about 800g worth, added some flour and about 150ml of red wine (Cote du rhone or whatever it's called)

reduced/thickened down and added everything into the slow cooker, added bay leaf, thyme, salt & pepper.

Giving it about 5 hours on high and will eat it with some mash and green beens and the rest of the red wine :)

By the way I am a terrible cook, I just don't have the passion or patience for the most part, just today I fancied something nice as it get's colder outside.
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Sounds quite tasty. I've been wanting to cook something like this of coq au vin for a while.
 
Any cheap cuts of meat, shin beef is amazing, lob in some veg (carrots/swede) stock cube and some water, nom

never had a recipe book try, just go off what have been handed down by grandparents/parents.

Now the cold dark nights are here, stew for tea :D
 
Slow cooking some pork tomorrow.

Diced pork
Diced chorizo
Butternut squash
Carrot
Sweet potato
Pepper
Mushrooms
Passata
Stock
Cannellini beans
Pearl barley

NOM!
 
VaderDSL said:
Just got a Boeuf Bourguignon cooking away now for this evening in the slow cooker.

I fried some streaky smoked bacon, 3 rashers and put into the cooker,

Peeled some shallots (after being placed in boiling water) fried them along with some button mushrooms and garlic.

Added beef stock to the slow cooker

Fried lots of diced casserole beef, about 800g worth, added some flour and about 150ml of red wine (Cote du rhone or whatever it's called)

reduced/thickened down and added everything into the slow cooker, added bay leaf, thyme, salt & pepper.

Giving it about 5 hours on high and will eat it with some mash and green beens and the rest of the red wine :)

By the way I am a terrible cook, I just don't have the passion or patience for the most part, just today I fancied something nice as it get's colder outside.
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Thing is though, you're doing most of the work outside of the slow cooker.
Surely you could put most of the ingredients in raw and let the cooker do what its supposed to do?

Just in case you haven't already guessed, i'm pretty darned clueless at these things, so i could be wellllllll wide of the mark here. :)
 
Well the only work was 15 minutes of browning the meat/vegetables and I had to reduce down the red wine otherwise it would taste horrific :D

But when I cook stews/corned beef hash I tend to bung it all in and leave it. I make chilli as well but I always like to brown the mince/meat on anything I cook :)
 
Banzai_Joe said:
cool.Thanks for the tip. (intentional or not) :D
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Np :) but I'd honestly take any advice construed from my posts with a huge pinch of salt :D I am by no means a remotely good cook :p

I just follow instructions from a book and if I don't die I put a big tick next to the recipe for me to try again hehe.
 
Got another pulled pork going in the slow cooker. Makes such a difference leaving it marinade for a day. One thing I also found is to break apart the meat while it's freshly cooked as it's a pig (haha) to split up. Freezes great too!

Soups are fantastic as well. 1x large butternut squash, 1x large sweet potato, 1 large onion. 900ml veg stock (depending on size of squash/potato you may need more stock).

- Dice onion and fry for 5 minutes with some olive oil
- Dice squash and potato into 2cm pieces
- Add veg to onions and stir for 2-3 minutes to brown slightly
- Add contents to slow cooker along with the stock and stir well
- Depending on type of slow cooker I would probably put it on low for 5 hours and medium for 2 - 2 1/2 hours
- BLEND!

You can add cream but I don't tend to bother but crusty bread is a must!
 
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Well......the beef korma was.......exquisiite.
The beef was mega succulent and almost fell apart on the fork.
It did, however muddy the yellow colour of the korma, turning it browny and kind of reducing the korma flavour somewhat.
 
Banzai_Joe said:
Well......the beef korma was.......exquisiite.
The beef was mega succulent and almost fell apart on the fork.
It did, however muddy the yellow colour of the korma, turning it browny and kind of reducing the korma flavour somewhat.
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You could always have the beef precooking in water first, then partway through drain it off and add the korma to preserve the slow cooking process but avoid overcooking the korma element?
 
Banzai_Joe said:
Well......the beef korma was.......exquisiite.
The beef was mega succulent and almost fell apart on the fork.
It did, however muddy the yellow colour of the korma, turning it browny and kind of reducing the korma flavour somewhat.
Click to expand...

Isn't that down to cream or coconut milk/lime/tumeric measures as far as colouring goes though?

Can't say I've ever tried beef korma - sounds good though!
 
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