Your favorite slow cookers recipes?

arknor

arknor

arknor

Caporegime
Joined
22 Nov 2005
Posts
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So what is your favourite slow cooker recipe ?
Usually I just bung a random assortment of vegetables and potatoes in with a couple of vege or chicken stock cubes but I'm in the slow cooker mood and would like something good to make.
 
http://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew

This is amazing. I add a Knorr stock pot to it to add a bit more flavour.

IMG_5579_zpsbacbd3fb.jpg
 
Have a nice leg of lamb I want to shove into the slow cooker today and serve with roast potatoes, any good recipes for slowcooked lamb leg or shoulder? Or simply some veg, stock and meat, leave it for 5 hours and job done.
 
Loads of vegetables (potato, leek, carrot, parsnip, swede, turnip, onion, anything really) dice it so you get half inch cubes or perhaps bigger. Stewing steak diced the same way then fry until not red on outside. All in slow cooker, add a pint of stock (can be anything, I use bisto) then cook for hours and hours and hours, leave overnight then cook again ready for evening. Top up with water if it evaporates too much. Also add dumplings. It's incredible.
 
Moobert said:
Have a nice leg of lamb I want to shove into the slow cooker today and serve with roast potatoes, any good recipes for slowcooked lamb leg or shoulder? Or simply some veg, stock and meat, leave it for 5 hours and job done.
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Leg = 5 hours on high, 7 hours on low.
Shoulder = much much more (and its better for it). Overnight is good. Shoulder is CHEAP.

Onion, celery, carrot, rosemary, bay leaf and a slice of ginger. Brown the shoulder in a pan, slap it in the slow cooker, thrown the veg into the pan and soften, add a bit of tomato puree, slap it in the slow cooker and add enough red wine and stock to cover about a 1/4 of the way up the shoulder, slap it on for about 12 hours on low - or when it looks like the bone is about to slip out of the meat if you try to pick it up. You should be able to eat shoulder with a spoon.

When done remove the shoulder and put it on a baking tray and bake in the oven at 200 degrees for about 15 minutes to crisp it up on the edges. Take it out and let it rest for about 15 minutes under a loose bit of tin foil.

Meanwhile, strain off the juices from the slow cooker, pass through a sieve into a saucepan, discard the veg. Let it cool till the fat rises to the top then lift off the fat with a few layers of kitchen roll. Reduce by half, season to taste, thicken up with a bit of cornflour mixed with a little water and add a knob of butter to make it shine - there's your gravy.

Serve with whatever you like. You could use it as a traditional roast by adding all the trimmings but I like shreading the lamb, lubricating it with the sauce and then serving with Coleslaw, salad and a hot suace (greek yoghurt blended with mint leaves and jalapeno peppers) with pitta breads. Nom nom.
 
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PapaLazaru said:
Quite simply this - http://forums.overclockers.co.uk/showpost.php?p=23589833&postcount=14

It is truly easy and tastes amazing every time. I chucked in a red pepper last time I made it as well.
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Are you sure you mean 2 red chillies and not red peppers? I think i have found the recipe online but it says red peppers.

Looks great, i'll give it a try this week.

EDIT: Nvm, i used 2 x red pepper and it was lovely! I added a 1/4 tsp of hot chilli powder just to give it a bit of a kick and it seemed to work well. I also cooked it in the oven for 2 hours and it has turned out very nice. I didn't have any coriander, so will try it with some of that in next time.
 
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Moobert said:
Have a nice leg of lamb I want to shove into the slow cooker today and serve with roast potatoes, any good recipes for slowcooked lamb leg or shoulder? Or simply some veg, stock and meat, leave it for 5 hours and job done.
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My leg of lamb one is this:

Paste/marinade for leg of lamb:
Handful on mint (chopped)
3-5 springs worth of rosemary (roughly chopped)
5 large garlic cloves (crushed and chopped)

Mix with olive oil to form a paste and spread over lamb (ideally leave over night but an hour or so would do). You can adjust the quantities to suit your taste as well.

Slow cooker part:
Chop root vegetables of choice and place in base of slow cooker (I used potato, sweet potato and carrots)
Add 250ml of red wine
Add vegetable stock (I just mixed a stock pot with a little water so it wasn’t one bit clump)
Add 1-2 bay leaves, 2 sprigs of rosemary, some mint and a few more crushed garlic cloves (optional/vary to your taste)
Place lamb leg on top and season with salt and pepper
Cook on low for 6-8 hours

Once finished remove the lamb, cover and set aside – be careful as it’s liable to fall apart!
I then removed the veg, careful not to collect too much of the other ingredients and made a mash out of it (tasted ace due to adsorbing all the flavours).

I then strained/sieved the remaining liquid and boiled down to produce a gravy, season as required (you can add a few gravy granules as necessary to thicken it up/add extra flavour).

Serve with extra veg if desired.

It’s quite a general recipe so can easily be customised – tasted ace btw :)
 
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