What's in your slow cooker today?

Gilly · 2 Feb 2016 at 16:28

CHokKA said:
Yeah that'll be a lovely curry when it's cooked. How long are you cooking it for?

6 hours

Noodleleg · 2 Feb 2016 at 16:31

Lasagne, forst time of trying it in the slow cooker.

uv · 2 Feb 2016 at 17:35

..and last, presumably

haaammit · 3 Feb 2016 at 12:02

Barry McFungus Pants said:
Just a basic beef stew and I'll add some dumplings for the last hour:

Stewing beef
100g flour
3 stock cubes
Parsley and thyme
Black pepper
Combine the above, coat the beef and fry off to get some flavour
Veg: Carrots, turnip, parsnip, onion and a few new potatoes
2 pints or so of hot water, a splash of Worcester sauce, teaspoon of Marmite. tablespoon of tomato purée.

Dump it all in, stir it up then 7 hours on low then 1 hour on high for the dumplings to do. Mmmmm, looking forward to this later - served with crusty bread!

Pleased with how it turned out!! Meat was super tender and the gravy nice and rich and thick. Noms. That's a 3 litre pot and it cost about £6.24 to make.

Mark A · 3 Feb 2016 at 17:51

Just made a chilli using the throw all the things in method. Think I started it a bit late so it might be put in the fridge once cooked for tomorrow, or could I just leave it on low till tomorrow?

Noodleleg · 3 Feb 2016 at 18:05

uv said:
..and last, presumably

it actually worked really well.

craig_t · 3 Feb 2016 at 19:53

Barry McFungus Pants said:
Pleased with how it turned out!! Meat was super tender and the gravy nice and rich and thick. Noms. That's a 3 litre pot and it cost about £6.24 to make.

Can it be frozen?

Skillmister · 3 Feb 2016 at 20:10

Mark A said:
Just made a chilli using the throw all the things in method. Think I started it a bit late so it might be put in the fridge once cooked for tomorrow, or could I just leave it on low till tomorrow?

Just leave it on low, things like beans might go a bit soft but other than that it will be fine. I did a 16 hour lamb casserole a few weeks ago and it was amazing!

FrenchTart · 3 Feb 2016 at 23:01

Noodleleg said:
it actually worked really well.

Got some pics. I have to admit, I was also sceptical

haaammit · 4 Feb 2016 at 09:14

craig_t said:
Can it be frozen?

Yes - there's a few portions in the freezer already, but not the dumplings, I've never tried freezing them

Jolteh · 4 Feb 2016 at 09:45

Barry McFungus Pants said:
Yes - there's a few portions in the freezer already, but not the dumplings, I've never tried freezing them

They should freeze well as they're predominantly fat.

Gilly · 4 Feb 2016 at 10:31

Making a chilli today:

Smoked paprika (bought this morning)
Oregano
Cumin
Fresh chillies (de-seeded to be palatable for the youngest)
Mince beef
Onions
Garlic
Beef stock (from the local farm shop)
Kidney beans to be added 30 mins from the end along with a bit of chocolate
Small-diced celery
Basil
Black pepper

Hungry already

FrenchTart · 4 Feb 2016 at 11:00

Looks good

Have you ever made chili with things like ox cheek or beef shin instead of mince? Obviously quite a different result (and both have their strengths). I've been meaning to try using both actually.

Gilly · 4 Feb 2016 at 11:09

I've tried shin and liked the outcome, never tried cheeks though I imagine it would be absolutely lovely.

CHokKA · 4 Feb 2016 at 11:18

FrenchTart said:
Looks good Have you ever made chili with things like ox cheek or beef shin instead of mince? Obviously quite a different result (and both have their strengths). I've been meaning to try using both actually.

I always make my chilli using beef shin now and after 6 - 8 hours it is absolutely amazing. I'd never go back to mince now!

Gilly · 4 Feb 2016 at 11:23

I picked the mince up for a quid per 500g from Tesco when it was whoops'd. Could have done Italian with it, I just fancied chilli for tea

peige · 4 Feb 2016 at 14:23

FrenchTart said:
If it was something like shoulder very easily I imagine. A slow cooker also keeps in a lot of moisture so I'd imagine that there was a pool of fat + lamb stock at the bottom of it.

Exactly this, it was sitting in an inch or so of juice about 3 hours in, all from the meat. I read about this a while back and everyone was pretty much saying they thought it wouldn't work but it does and the result is amazing.

So, if you want a lazy roast joint I suggest you try it :cool:

Walkerie · 5 Feb 2016 at 00:23

Gilly said:
Inspired by this thread I have a curry in the slow cooker:

Chicken
Onion
Chopped tomatoes
Garam Masala
Turmeric
Coriander leaf (sparse amounts)
Ginger
Garlic

I wanted smoked paprika too for that additional depth of flavour but we seem to be out. Will be adding cream 15 mins before serving with rice.

Put the garam masala in literally right at the end, it goes bitter otherwise

haaammit · 5 Feb 2016 at 11:37

Jolteh said:
They should freeze well as they're predominantly fat.

I kinda sorta maybe ate them all

Will try freezing some next time

Gilly · 5 Feb 2016 at 15:54

Walkerie said:
Put the garam masala in literally right at the end, it goes bitter otherwise

It was lovely actually, even having it in from the start

Barry McFungus Pants said:
I kinda sorta maybe ate them all Will try freezing some next time

Does that now make you predominantly fat?

At least you'll freeze well