Slooooooow Cooker Recipes
Discussion
Has anyone slow cooked a whole chicken?
Here in Australia cold meat is stupidly priced so it's significantly cheaper to buy a whole chicken, cook it and carve it off for the week's sandwiches etc.
As summer approaches it would be a lot more pleasant in the house if we could do it in the slow cooker rather than heating up the kitchen with the oven for a couple of hours.
Here in Australia cold meat is stupidly priced so it's significantly cheaper to buy a whole chicken, cook it and carve it off for the week's sandwiches etc.
As summer approaches it would be a lot more pleasant in the house if we could do it in the slow cooker rather than heating up the kitchen with the oven for a couple of hours.
200bhp said:
Has anyone slow cooked a whole chicken?
Here in Australia cold meat is stupidly priced so it's significantly cheaper to buy a whole chicken, cook it and carve it off for the week's sandwiches etc.
As summer approaches it would be a lot more pleasant in the house if we could do it in the slow cooker rather than heating up the kitchen with the oven for a couple of hours.
You can, but it's nowhere near as nice as roast since you don't get crispy skin.Here in Australia cold meat is stupidly priced so it's significantly cheaper to buy a whole chicken, cook it and carve it off for the week's sandwiches etc.
As summer approaches it would be a lot more pleasant in the house if we could do it in the slow cooker rather than heating up the kitchen with the oven for a couple of hours.
eBuyer have a 3.5L "Vida" slow cooker for £9.99 delivered today if anyone needs one:
http://www.ebuyer.com/492092-vida-3-5l-slow-cooker...
http://www.ebuyer.com/492092-vida-3-5l-slow-cooker...
Digi - I did the lamb shanks recipe you put on last night and it was ace!
The only mark it loses it presentation if you were going to serve it to friends for a dinner party - the meat literally fell off the bone rendering it impossible to get the poncy "whole shank sitting on mash with red wine jus" look.
The only mark it loses it presentation if you were going to serve it to friends for a dinner party - the meat literally fell off the bone rendering it impossible to get the poncy "whole shank sitting on mash with red wine jus" look.
Mobile Chicane said:
200bhp said:
Has anyone slow cooked a whole chicken?
Here in Australia cold meat is stupidly priced so it's significantly cheaper to buy a whole chicken, cook it and carve it off for the week's sandwiches etc.
As summer approaches it would be a lot more pleasant in the house if we could do it in the slow cooker rather than heating up the kitchen with the oven for a couple of hours.
You can, but it's nowhere near as nice as roast since you don't get crispy skin.Here in Australia cold meat is stupidly priced so it's significantly cheaper to buy a whole chicken, cook it and carve it off for the week's sandwiches etc.
As summer approaches it would be a lot more pleasant in the house if we could do it in the slow cooker rather than heating up the kitchen with the oven for a couple of hours.
This is one of my favourite lamb leg steak recipes, the sauce is sooo tasty. Do you think it would work just as well with lamb shanks cooked in the slow cooker? I could always reduce the sauce at the end if needs be.
Ingredients
•8 brown shallots, peeled and quartered but left whole at the root
•2 lamb leg steaks, about 175g (6 oz) each
•25g (1 oz) butter
•60ml (4 tbsp) balsamic vinegar
•175ml (6 fl oz) red wine
•150ml (¼ pint) beef stock
•5ml (1 tsp) redcurrant jelly [optional]
Instructions
1.Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
2.Season the steaks with a little salt and plenty of crushed peppercorns.
3.Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
4.Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
5.Add the balsamic vinegar and bubble for a few minutes.
6.Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
7.If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
8.Spoon the shallots and sauce over the steaks and serve immediately.
Ingredients
•8 brown shallots, peeled and quartered but left whole at the root
•2 lamb leg steaks, about 175g (6 oz) each
•25g (1 oz) butter
•60ml (4 tbsp) balsamic vinegar
•175ml (6 fl oz) red wine
•150ml (¼ pint) beef stock
•5ml (1 tsp) redcurrant jelly [optional]
Instructions
1.Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
2.Season the steaks with a little salt and plenty of crushed peppercorns.
3.Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
4.Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
5.Add the balsamic vinegar and bubble for a few minutes.
6.Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
7.If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
8.Spoon the shallots and sauce over the steaks and serve immediately.
One of my faves:
Beef, mushroom & Guinness stew
serves (4)
1kg shin of beef cut into 2 inch chunks
2 medium onions, roughly chopped
4 cloves garlic, roughly chopped
2 carrots, cut into large pieces
1 punnet chestnut mushrooms, halved
Large bunch fresh thyme
1 500ml bottle Guinness
200ml hot beef stock (from concentrate)
2 tspn tomato puree
-Fry the beef in batches until well browned & set aside
-Fry the onions, and once golden add the mushrooms & continue to fry for a couple of minutes
-Add the carrots & then the garlic & fry gently for another 2 minutes
-Transfer the fried veg & beef into a slow cooker set on low
-Pour on the Guinness, stock & stir in the tomato puree
-Add the thyme sprigs (I use about 6-8) and season with 1 tspn salt & about 10 turns freshly ground black pepper
-Cook on low for about 12 hours
-Check seasoning & if needed strain the sauce out & reduce on a high heat for a few minutes
Serve with creamy mash & buttered, seasoned sprouts.
Beef, mushroom & Guinness stew
serves (4)
1kg shin of beef cut into 2 inch chunks
2 medium onions, roughly chopped
4 cloves garlic, roughly chopped
2 carrots, cut into large pieces
1 punnet chestnut mushrooms, halved
Large bunch fresh thyme
1 500ml bottle Guinness
200ml hot beef stock (from concentrate)
2 tspn tomato puree
-Fry the beef in batches until well browned & set aside
-Fry the onions, and once golden add the mushrooms & continue to fry for a couple of minutes
-Add the carrots & then the garlic & fry gently for another 2 minutes
-Transfer the fried veg & beef into a slow cooker set on low
-Pour on the Guinness, stock & stir in the tomato puree
-Add the thyme sprigs (I use about 6-8) and season with 1 tspn salt & about 10 turns freshly ground black pepper
-Cook on low for about 12 hours
-Check seasoning & if needed strain the sauce out & reduce on a high heat for a few minutes
Serve with creamy mash & buttered, seasoned sprouts.
eggchaser1987 said:
Pixel-Snapper said:
Gave the bbq pulled pork yesterday.
Nice pork stuff
Will be doing it again as it tasted amazing.
Do you need to cover with any more liquid or does the bbq sauce do all the work?Nice pork stuff
Will be doing it again as it tasted amazing.
Don said:
Had mine for a few months now and it is used every single week.
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 b
d 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.
It's particularly good of a Sunday as you can do the final hot-roasting any time from nine hours on and deliver dinner in twenty minutes. So you can go out in the day whilst the slow-cooker takes care of business and then have a full roast dinner in the same time it takes to make beans on toast...(almost).
Don, just wanted to say I finally tried this recipe last night.....and it was bloody fantastic! 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 b
d 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.
It's particularly good of a Sunday as you can do the final hot-roasting any time from nine hours on and deliver dinner in twenty minutes. So you can go out in the day whilst the slow-cooker takes care of business and then have a full roast dinner in the same time it takes to make beans on toast...(almost).
Pixel-Snapper said:
It didn't need any more liquid no. I did baste it every now and again but just because I liked faffing with it.
Thanks, did it the other day and was very nice. Even had some left over for sarnies . Slow cokkes is being used very frequently now and nof a bac buy for £10!I did a salt beef brisket in mine over Xmas, purely for picking at/sandwiches.
I slow-cooked it overnight in a water bath containing a celery stick, a carrot, a shallot studded with four cloves, a bay leaf and some peppercorns.
I then wedged it into a bowl, ladled over some of the cooking liquid, and put it in the bottom of the fridge to go cold and set. A delicious jelly forms in and around the meat.
I slow-cooked it overnight in a water bath containing a celery stick, a carrot, a shallot studded with four cloves, a bay leaf and some peppercorns.
I then wedged it into a bowl, ladled over some of the cooking liquid, and put it in the bottom of the fridge to go cold and set. A delicious jelly forms in and around the meat.
Legend83 said:
Don said:
Had mine for a few months now and it is used every single week.
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.
It's particularly good of a Sunday as you can do the final hot-roasting any time from nine hours on and deliver dinner in twenty minutes. So you can go out in the day whilst the slow-cooker takes care of business and then have a full roast dinner in the same time it takes to make beans on toast...(almost).
Don, just wanted to say I finally tried this recipe last night.....and it was bloody fantastic! 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 b
d 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.
It's particularly good of a Sunday as you can do the final hot-roasting any time from nine hours on and deliver dinner in twenty minutes. So you can go out in the day whilst the slow-cooker takes care of business and then have a full roast dinner in the same time it takes to make beans on toast...(almost).
F-Stop Junkie said:
Does it need anything to stop the lamb sticking? Also I sometimes try and baffle the lid to keep the liquid in, I guess this needs to not run dry?
You could spray a little groundnut oil on the bottom of the roasting dish if you are worried about it sticking.It won't stick in the slow cooker and I've never done anything else but chuck it in there, do the garlic salt and water (and anything else I fancy flavourings-wise) and put the lid on.
I like shoulder as the extra fat in the meat keeps it moist during the long cook and the final hot finish. My wife prefers leg as she really hates fat. Adjust the cut to your liking - but leg can go dry and may need less slow-cooking time, therefore.
I've just done my best ever beef stew,
1 pint of gravey stock with a sprinkle of bisto to thicken, 2 chopped onions, carrots, dumplings and a good helping of diced stewing meat fresh from the butchers this morning.
7 hours on high setting and it was so tender and rich in flavour, it's the best!
I'll be trying some recipes posted on here for sure.
Happy Tummy!!!!
1 pint of gravey stock with a sprinkle of bisto to thicken, 2 chopped onions, carrots, dumplings and a good helping of diced stewing meat fresh from the butchers this morning.
7 hours on high setting and it was so tender and rich in flavour, it's the best!
I'll be trying some recipes posted on here for sure.
Happy Tummy!!!!
I love this thread.
Got my family coming over tomorrow, but they're not sure what time. No worries! Nice pork shoulder purchased, spice and salt rub applied, slow cooker prepped (onions, garlic, veg stock stirred up and set aside) and alarm set for three AM to stumble downstairs and turn the slow cooker on.
It is just stress free cooking. I'll pre-boil some 'tatties and wack them in on a high heat when the guests arrive, maybe transfer the pork to the hot oven at some point basted with honey on a mega heat for ten minutes or so. Happy days
Got my family coming over tomorrow, but they're not sure what time. No worries! Nice pork shoulder purchased, spice and salt rub applied, slow cooker prepped (onions, garlic, veg stock stirred up and set aside) and alarm set for three AM to stumble downstairs and turn the slow cooker on.
It is just stress free cooking. I'll pre-boil some 'tatties and wack them in on a high heat when the guests arrive, maybe transfer the pork to the hot oven at some point basted with honey on a mega heat for ten minutes or so. Happy days
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