Slooooooow Cooker Recipes
Discussion
escargot said:
Don, yet again your methods prove top bloody notch. This lamb tonight was amongst the most tender and delicious I have ever tasted. I'm converted.
Thank you! Glad you enjoyed it.escargot said:
Blasted in the oven to colour
That looks perfect. That final browning in the oven is quite important, I feel. You can't exactly carve it - more like "tear bits off" but it does make a lovely Sunday meal.Cotty said:
juice said:
1 x 5lb Pork Shoulder
lots of Onions
1 x bottle BBQ sauce
10 hours on low
Pulled Pork.
I hope your right lots of Onions
1 x bottle BBQ sauce
10 hours on low
Pulled Pork.
Took all the sauce, juices and onions out of the slow cooker and put most of it into a pan. This was first blitzed with a hand blender to disintegrate the onions into the sauce and then reduced down to a sticky thick and way tastier sauce for spooning into the rolls.
Used the other part of the sauce to mix up some stuffing - hey presto BBQ stuffing.
Served it in oven crisped rolls with the new sauce, with the stuffing and sweet potato wedges on the side (just a couple of sweet potatoes cut into wedges, drizzle with olive oil and then heaps of paprika - in the oven until they start to get a little blackened at the edges and all caramelised).
Thanks for the recipe!
The round roast is currently in the slow cooker !!
I browned it off last night, It is now in the cooker with some onions, garlic and a stockpot thingy (you know the best thing to come out of the kitchen since me !! I've tried them before and whilst not as good as your own stock, they are much better than a stock cube)
I'll report back with the results
I browned it off last night, It is now in the cooker with some onions, garlic and a stockpot thingy (you know the best thing to come out of the kitchen since me !! I've tried them before and whilst not as good as your own stock, they are much better than a stock cube)
I'll report back with the results
speedchick said:
Probably a stupid question.
Have had my shiney new slow cooker for a week, and have been playing, as you do, and want to know if say I am making a curry, can I actually use the cook in sauces? I am meaning the jars of sauce that you generally cook on the hob with the browned meat in.
Yup.Have had my shiney new slow cooker for a week, and have been playing, as you do, and want to know if say I am making a curry, can I actually use the cook in sauces? I am meaning the jars of sauce that you generally cook on the hob with the browned meat in.
escargot said:
speedchick said:
Probably a stupid question.
Have had my shiney new slow cooker for a week, and have been playing, as you do, and want to know if say I am making a curry, can I actually use the cook in sauces? I am meaning the jars of sauce that you generally cook on the hob with the browned meat in.
Yup.Have had my shiney new slow cooker for a week, and have been playing, as you do, and want to know if say I am making a curry, can I actually use the cook in sauces? I am meaning the jars of sauce that you generally cook on the hob with the browned meat in.
Next question, I assume that I start by browning/sealing the meat, then bung it in the cooker with the sauce, but what setting (high/low) and for how long?
My OH won't sample their delights but my local supermarket has pig cheeks in good supply these days and having enjoyed them when dining out I'd like to try them in the slow cooker.
Have any of you experienced them cooked in this way? I can't how it can go wrong really, I'm just not sure what to cook with them to give that nice glutinous richness.
thetapeworm said:
My OH won't sample their delights but my local supermarket has pig cheeks in good supply these days and having enjoyed them when dining out I'd like to try them in the slow cooker.
Have any of you experienced them cooked in this way? I can't how it can go wrong really, I'm just not sure what to cook with them to give that nice glutinous richness.
I used White wine and leeks. Have any of you experienced them cooked in this way? I can't how it can go wrong really, I'm just not sure what to cook with them to give that nice glutinous richness.
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