Slooooooow Cooker Recipes

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Dan_1981

Original Poster:

17,408 posts

200 months

Saturday 14th January 2017
quotequote all
I made a home made kebab in the slow cooker..... was amazed at how good it actually was!

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|http://thumbsnap.com/atDfMjdB[/url][url]

|http://thumbsnap.com/74zfR74k[/url]

Dan_1981

Original Poster:

17,408 posts

200 months

Sunday 15th January 2017
quotequote all
P924 said:
Dan_1981 said:
I made a home made kebab in the slow cooker..... was amazed at how good it actually was!
Have you got a recipe for this, looks yum!
Just a bog standard pack of lamb mince and the following herbs
1.5tsp cayenne pepper
1.5tsp garlic powder
1tsp black pepper
1tsp mixed herbs
1tsp oregano
1tsp salt

Mix it all together by hand, modge the mince up, knead it all together and form it into a ball / loaf

I then wrapped in foil and just put it on the bottom of the slow cooker - I did about 6 hours on high.

Once done took it out n wrapped in different foil n let it rest for 15 min

Dan_1981

Original Poster:

17,408 posts

200 months

Sunday 15th January 2017
quotequote all
Not especially, more to stop it drying out too much

Dan_1981

Original Poster:

17,408 posts

200 months

Monday 16th January 2017
quotequote all
Melman Giraffe said:
any stock or water?
Nope completely dry - just sat on the bottom of the slow cooker.

By the time it's finished the mince will have leaked some fat out, but nothing major.

Whole new approach to slow cooking for me.

Dan_1981

Original Poster:

17,408 posts

200 months

Tuesday 31st January 2017
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Yeah my lid has a little steam vent in it too

Dan_1981

Original Poster:

17,408 posts

200 months

Wednesday 8th February 2017
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You need no-where near as much liquid as you think you do I've found.

Dan_1981

Original Poster:

17,408 posts

200 months

Monday 8th October 2018
quotequote all
Yup....

Cheap vac packed bit of beef from a supermarket.

8/9 hours in the slow cooker, couple of chopped carrots, an onion and a stick of celery. Bay leaf, salt, pepper, Quarter pint of red wine, quarter pint of beef stock.

Remove meat and blast for 15 min in the oven and leave to rest.

Remove / mash the veg into the liquid (we remove) thicken if necessary (we just add granules) - makes the best 'gravy'.

Dan_1981

Original Poster:

17,408 posts

200 months

Tuesday 25th October 2022
quotequote all
wow it's really three years since this thread saw the light of day!