Slooooooow Cooker Recipes
Discussion
Made a beef and ale stew a few weeks back based on this recipe, made mine with brown ale not guiness (Aldi didn't have any) I added some swede, bay leaves, soy sauce, worcestershire sauce and that polish liquid seasoning stuff, it was lovely. Served it up with hot crusty bread and pickled red cabbage.
Defintitely going to try that that lamb shoulder recipe above
Defintitely going to try that that lamb shoulder recipe above
Well the lamb went in the slow cooker at 9 this morning.
It's a boneless leg joint with a nice layer of fat on it so should stay nice and juicy. Sat it on a roughly chopped mirepoix in the bottom of the cooker.
I sprinkled with garlic salt as per Don's recommendation and also put in some thyme.
Plan is to whack it in the hot as it will go oven at about 7 tonight for 20 mins.
Serving it with roast pots, carrots, peas and green beans.
Going to make gravy and have it with lots of mint sauce.
Update and pics to follow tomorrow.
It's a boneless leg joint with a nice layer of fat on it so should stay nice and juicy. Sat it on a roughly chopped mirepoix in the bottom of the cooker.
I sprinkled with garlic salt as per Don's recommendation and also put in some thyme.
Plan is to whack it in the hot as it will go oven at about 7 tonight for 20 mins.
Serving it with roast pots, carrots, peas and green beans.
Going to make gravy and have it with lots of mint sauce.
Update and pics to follow tomorrow.
Mines been on since 3 this morning.
As it has
Smelt amazing this morning, cooking in a largeporntube of us splash of red wine, garlic salt and rosemary.
Gonna give it another hour and stick it in thes as oven for ten minutes.
Roasties, mash, yorkshire pudds currently in progress.
Luckily there's only two of us as it's shrunk a hell of a lot.
As it has
Smelt amazing this morning, cooking in a largeporntube of us splash of red wine, garlic salt and rosemary.
Gonna give it another hour and stick it in thes as oven for ten minutes.
Roasties, mash, yorkshire pudds currently in progress.
Luckily there's only two of us as it's shrunk a hell of a lot.
Dan_1981 said:
Mines been on since 3 this morning.
As it has
Smelt amazing this morning, cooking in a largeporntube of us splash of red wine, garlic salt and rosemary.
Gonna give it another hour and stick it in thes as oven for ten minutes.
Roasties, mash, yorkshire pudds currently in progress.
Luckily there's only two of us as it's shrunk a hell of a lot.
Sounds like some nice food, but Freudian slip there?As it has
Smelt amazing this morning, cooking in a largeporntube of us splash of red wine, garlic salt and rosemary.
Gonna give it another hour and stick it in thes as oven for ten minutes.
Roasties, mash, yorkshire pudds currently in progress.
Luckily there's only two of us as it's shrunk a hell of a lot.
Well the slow cooked lamb was a success although I think it could have done with a little less time in the slow cooker. For the size joint I used I thing 5-6 hours would have been enough.
Very good result though. Very similar to pulled pork and the last 20 mins in the oven really gives a nice crisp outside to it.
Roast spuds and gravy were pretty good as well.
Final result pre drowning in mint sauce.
Very good result though. Very similar to pulled pork and the last 20 mins in the oven really gives a nice crisp outside to it.
Roast spuds and gravy were pretty good as well.
Final result pre drowning in mint sauce.
Hello slow cooker gods.
I've taken the plunge and finally bought a slow cooker that was half price in tesco.
Tomorrow I will attempt the now famous pulled pork. I am going to cobble together a dry rub just now. My question is how long and at what setting would you cook a 1kg piece of pork shoulder?
Thanks for the help
al
I've taken the plunge and finally bought a slow cooker that was half price in tesco.
Tomorrow I will attempt the now famous pulled pork. I am going to cobble together a dry rub just now. My question is how long and at what setting would you cook a 1kg piece of pork shoulder?
Thanks for the help
al
haggishunter said:
Hello slow cooker gods.
I've taken the plunge and finally bought a slow cooker that was half price in tesco.
Tomorrow I will attempt the now famous pulled pork. I am going to cobble together a dry rub just now. My question is how long and at what setting would you cook a 1kg piece of pork shoulder?
Thanks for the help
al
High for 1 hour then on low for a further 5 hours should do it. I've taken the plunge and finally bought a slow cooker that was half price in tesco.
Tomorrow I will attempt the now famous pulled pork. I am going to cobble together a dry rub just now. My question is how long and at what setting would you cook a 1kg piece of pork shoulder?
Thanks for the help
al
Veg in Slow cookers?
Slow cooking takes hours some up to 12 hours, should the veg not be put in later rather than at the start with a shoulder of lamb for example whilst the lamb will come out very tender does not that amount of time just make most veg just gloopy & soggy where most of the natural flavours have diffused out.
Would it not be better to add veg half way through the process?
Slow cooking takes hours some up to 12 hours, should the veg not be put in later rather than at the start with a shoulder of lamb for example whilst the lamb will come out very tender does not that amount of time just make most veg just gloopy & soggy where most of the natural flavours have diffused out.
Would it not be better to add veg half way through the process?
69 coupe said:
Veg in Slow cookers?
Slow cooking takes hours some up to 12 hours, should the veg not be put in later rather than at the start with a shoulder of lamb for example whilst the lamb will come out very tender does not that amount of time just make most veg just gloopy & soggy where most of the natural flavours have diffused out.
Would it not be better to add veg half way through the process?
If cooking a joint, set it on a vegetable trivet comprising a rib of celery, an onion and a carrot, all roughly chunked.Slow cooking takes hours some up to 12 hours, should the veg not be put in later rather than at the start with a shoulder of lamb for example whilst the lamb will come out very tender does not that amount of time just make most veg just gloopy & soggy where most of the natural flavours have diffused out.
Would it not be better to add veg half way through the process?
Throw these away once the meat is cooked. They'll have given all their flavour to the juices in the bottom of the pot.
Out of interest, why do people put stock or liquid in with the meat? I simply put a joint or a chicken in the pot, turn it onto low, and leave it. Liquid is drawn out naturally and bastes the meat.
I've decided that slow cooking a chicken is preferable to roasting it. The meat is more moist, and you can leave it in for an hour or two longer than intended and it makes no difference. I can also fit two chickens in my slow cooker, which is helpful. Nothing worse than 'chicken anxiety' (watching a guest steal all the breast meat. Although maybe that's a first world problem?).
Favourite though is beef brisket. 12 hrs on low, then carved up and served with about 10 Yorkshire puddings drenched in gravy. I do it for myself when the wife's away.
I've decided that slow cooking a chicken is preferable to roasting it. The meat is more moist, and you can leave it in for an hour or two longer than intended and it makes no difference. I can also fit two chickens in my slow cooker, which is helpful. Nothing worse than 'chicken anxiety' (watching a guest steal all the breast meat. Although maybe that's a first world problem?).
Favourite though is beef brisket. 12 hrs on low, then carved up and served with about 10 Yorkshire puddings drenched in gravy. I do it for myself when the wife's away.
Question for you all. If I cook all the ingrediants for a steak and ale pie in the slow cooker. Could I simple remove the pot still containing all the ingredients and simple put the pastry on top of that pot and bang it in the oven for 20 minutes?
Then serve said pie in the slow cooker pot? Yes this may sound lazy but thats the level of cooking that I'm at
Then serve said pie in the slow cooker pot? Yes this may sound lazy but thats the level of cooking that I'm at
dave0010 said:
Question for you all. If I cook all the ingrediants for a steak and ale pie in the slow cooker. Could I simple remove the pot still containing all the ingredients and simple put the pastry on top of that pot and bang it in the oven for 20 minutes?
Then serve said pie in the slow cooker pot? Yes this may sound lazy but thats the level of cooking that I'm at
ProbablyThen serve said pie in the slow cooker pot? Yes this may sound lazy but thats the level of cooking that I'm at
Though I'd be tempted to re-pot it, allow to mature over night & then bake.
(or just eat from pot with crusty bread)
dave0010 said:
Question for you all. If I cook all the ingrediants for a steak and ale pie in the slow cooker. Could I simple remove the pot still containing all the ingredients and simple put the pastry on top of that pot and bang it in the oven for 20 minutes?
Then serve said pie in the slow cooker pot? Yes this may sound lazy but thats the level of cooking that I'm at
Depends if your slow cooker pot is oven proof or not. Ours is only a cheapo one but it's quite thick so I reckon it could stand 20 minutes in the oven. Then serve said pie in the slow cooker pot? Yes this may sound lazy but thats the level of cooking that I'm at
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