Slooooooow Cooker Recipes

[working class]

Mmmmmmmmm

[working class]

[JFReturns]

Looks awesome mate! I could really do with some of that now

[working class]

Pop round I have a stupid amount left over. I've had tonsillitis and a viral infection, this was my first bit of food in 3 days and I only managed 4/5 mouthfuls!

[nick_j007]

Excuse my ignorance, but is a slow cooker different to slow food?

[nick_j007]

nick_j007 said:

Excuse my ignorance, but is a slow cooker different to slow food?

Slow food is more this? http://www.slowfood.org.uk/Cms/Page/home Sorry to go off topic briefly.

[escargot]

[The_Gza]

Thought I'd give the Pulled Pork a try myself - however due to timing issues, it'll have been in for approaching 20 hours on Low by the time I get to it! I did check it quickly this morning and it looked fine, but I'm slightly worried all that will be left tonight is some mush!

Pics to (hopefully!) follow!

[condor]

I did a shoulder joint yesterday - on top of a sliced red onion/bramley apple, glug of white wine base. 5 hours on low ( whilst I was off playing golf)and then finished the joint off ( for 30 mins) in the oven whilst doing the roast potatoes. I'd left the skin/rind on and although looked very flabby when I took it out of the slow cooker - added some sea salt to it...and crisped up lovely
I also whizzed the onion/apple/wine and added a couple of teaspoons of gravy granules to it - to make a thick gravy

[JFReturns]

condor said:

I did a shoulder joint yesterday - on top of a sliced red onion/bramley apple, glug of white wine base. 5 hours on low ( whilst I was off playing golf)and then finished the joint off ( for 30 mins) in the oven whilst doing the roast potatoes. I'd left the skin/rind on and although looked very flabby when I took it out of the slow cooker - added some sea salt to it...and crisped up lovely
I also whizzed the onion/apple/wine and added a couple of teaspoons of gravy granules to it - to make a thick gravy

That sounds good. Did you take the rind off and put in the oven, or the whole shoulder?

[condor]

I put the whole shoulder ( with the rind on) into the oven - it was very good. Used tongs and the joint was strung so didn't break up, although you could see if it hadn't been strung it would have likely fallen apart into two pieces.

[working class]

condor said:

I did a shoulder joint yesterday - on top of a sliced red onion/bramley apple, glug of white wine base. 5 hours on low ( whilst I was off playing golf)and then finished the joint off ( for 30 mins) in the oven whilst doing the roast potatoes. I'd left the skin/rind on and although looked very flabby when I took it out of the slow cooker - added some sea salt to it...and crisped up lovely
I also whizzed the onion/apple/wine and added a couple of teaspoons of gravy granules to it - to make a thick gravy

Mmmmmmm definateley going to try this Tuesday!

[Don]

Paddy_N_Murphy said:

Don said:

Here's a different use for the Slow Cooker: Slow Roasting.

Try poppling a half-shoulder of lamb into the slow cooker, dust with garlic salt and pour in half a mug of water. Slow cook for ten to twelve hours. Now pre-heat the proper oven to absolutely bd hot. Hot as it will go. Use tongs/roast-forks/forks to lift the shoulder out of the slow cooker and onto a roasting dish. Bung in the super-hot oven for ten minutes whilst you steam veg or whatever. Make gravy with the liquid in the bottom of the slow cooker.

Serve.

The outside of the lamb will be a thin crust of well-browned deliciousness. The inside will be melt-in-the-mouth soft. The gravy should need nothing else to be savoury lamby loveliness.

I like boiled new potatoes and steamed carrots and broccoli with it.

THIS ^ Tomorrow.

Hopefully better than the slow roasting of a Chicken last week !

Do give it a try. It's the most successful thing I have done. BTW: The half mug of water in the bottom is important to prevent dryness and it makes a delicious gravy to moisten the ultra-soft meat with when you're eating it. Escargot tried this method too and got good results IIRC.

[escargot]

Don said:

Paddy_N_Murphy said:

Don said:

Here's a different use for the Slow Cooker: Slow Roasting.

Try poppling a half-shoulder of lamb into the slow cooker, dust with garlic salt and pour in half a mug of water. Slow cook for ten to twelve hours. Now pre-heat the proper oven to absolutely bd hot. Hot as it will go. Use tongs/roast-forks/forks to lift the shoulder out of the slow cooker and onto a roasting dish. Bung in the super-hot oven for ten minutes whilst you steam veg or whatever. Make gravy with the liquid in the bottom of the slow cooker.

Serve.

The outside of the lamb will be a thin crust of well-browned deliciousness. The inside will be melt-in-the-mouth soft. The gravy should need nothing else to be savoury lamby loveliness.

I like boiled new potatoes and steamed carrots and broccoli with it.

THIS ^ Tomorrow.

Hopefully better than the slow roasting of a Chicken last week !

Do give it a try. It's the most successful thing I have done. BTW: The half mug of water in the bottom is important to prevent dryness and it makes a delicious gravy to moisten the ultra-soft meat with when you're eating it. Escargot tried this method too and got good results IIRC.

Yep - it was perhaps the nicest roast lamb I'd ever cooked actually. I used half a shoulder (bone in).

[Wadeski]

right, i had another bash at the PH Pulled Pork recipe.

This time, i changed it up a little bit as i thought the original tasted a bit one-dimensional (of BBQ sauce).

so, first off i used a bone-in pork shoulder (1kg).

First up, i smeared the pork all over with American mustard.
I then rubbed it with a spice rub of salt, pepper, ginger powder, onion powder, cumin, dried orgeano, brown sugar and chilli flakes and set aside for 30 minutes.

it went in the slow cooker on a base of onions, with a little liquid: apple juice and Sailor Jerry rum. Finally, a dash of liquid smoke went into the apple juice mix.



Slow cooked on low for 9hrs, turning once. At the end of cooking, i maxed the oven on fan-assisted grill and transfered the pork to a baking dish for 10 minutes to crisp the herby spiced coating.



i then pulled the pork with the crispy outside bits, returned to the slow cooker and simmered with some BBQ sauce for 40 mins.

yum - this is all that was left after the first round of sandwiches.

[m3sye]

Wadeski said:

right, i had another bash at the PH Pulled Pork recipe.

This time, i changed it up a little bit as i thought the original tasted a bit one-dimensional (of BBQ sauce).

so, first off i used a bone-in pork shoulder (1kg).

First up, i smeared the pork all over with American mustard.
I then rubbed it with a spice rub of salt, pepper, ginger powder, onion powder, cumin, dried orgeano, brown sugar and chilli flakes and set aside for 30 minutes.

it went in the slow cooker on a base of onions, with a little liquid: apple juice and Sailor Jerry rum. Finally, a dash of liquid smoke went into the apple juice mix.



Slow cooked on low for 9hrs, turning once. At the end of cooking, i maxed the oven on fan-assisted grill and transfered the pork to a baking dish for 10 minutes to crisp the herby spiced coating.



i then pulled the pork with the crispy outside bits, returned to the slow cooker and simmered with some BBQ sauce for 40 mins.

yum - this is all that was left after the first round of sandwiches.

This looks tremendous....

[condor]

working class said:

condor said:

I did a shoulder joint yesterday - on top of a sliced red onion/bramley apple, glug of white wine base. 5 hours on low ( whilst I was off playing golf)and then finished the joint off ( for 30 mins) in the oven whilst doing the roast potatoes. I'd left the skin/rind on and although looked very flabby when I took it out of the slow cooker - added some sea salt to it...and crisped up lovely
I also whizzed the onion/apple/wine and added a couple of teaspoons of gravy granules to it - to make a thick gravy

Mmmmmmm definateley going to try this Tuesday!

Did you ever get round to making it?


Just had another delicious shoulder pork joint. Just laid on a bed of sliced Bramley apples, added water, 2 bayleafs and a few peppercorns. This time gave it 6 hours on low and once again blasted in the oven. The gravy made with the mashed up apple and pork stock was absolutely delicious

[thetapeworm]

Thread resurrection, Aldi have a cheap slow cooker on offer this Thursday:

http://www.aldi.co.uk/uk/html/offers/special_buys3...

I got mine out of the garage last week and did some pork shoulder but thought it might be nice to get this thread back to life and share some more ideas.

[James_P]

Some great ideas here

Going to use a slow cooker for the first time for Sunday lunch

Got some friends coming around at 2pm, so was wondering if I could seal the brisket or the cut I decide sat evening, let it rest well, then put the slow cooker and let it come on a timer at around 3 - 4am saving me getting up?!

Meat should still be nice and tender even though its cooled and recooked?

Cheers

[Wadeski]

probably wont kill you

I chucked some stewing steak, half a bottle of red plonk, some mushrooms and onions in the slow cooker on saturday. left for 7 hours and ta-da, dinner.