Slooooooow Cooker Recipes

[Shaw Tarse]

Tell us more please escargot, and don't forget the photo when cooked.

[escargot]

Its just half a shoulder of lamb studded with garlic and Rosemary and sat on onion, carrot and a splash of white wine at the mo. I'll make a gravy with the juices and roast some veg later when we get home later.

[escargot]

Looking good - it's cooked and beautifully moist. Pity we won't be eating for a few hours yet!

[Cotty]

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

[Mobile Chicane]

I'm doing a chilli in mine. After 12 hours cooking it's now 'maturing' on the stovetop.

[escargot]

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.


Inspired....

Blasted in the oven to colour


It practically fell off the bone


Plated

[Mobile Chicane]

Woof!

[anonymous-user]

escargot said:

Plated

Not finished plating surely?, where's the rest of it?

[escargot]

digimeistter said:

escargot said:

Plated

Not finished plating surely?, where's the rest of it?

In the serving dishes. Presentation will never be my strong point

Nor photography by all accounts.

[Don]

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.

[escargot]

I left it resting in tin foil for a good 30 mins too, it was still warm enough but I reckon this helped the moistness no end.

[Goa'uld]

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

Juice - that was a cracking recipe idea. I did it last week and it was epic, just shows that the slow cooker doesn't have to be too complicated. I did a couple of things after the meat was cooked and falling apart perfectly;

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!

[speedchick]

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.

[drfrank]

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

[escargot]

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.

[speedchick]

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.

Thanks

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?

[escargot]

Yep, do brown the meat first. As to the setting, that depends on how long you want it cooking for. For example, for the lamb above I cooked it on low for 8 hours and it worked very well. If you're sticking it on then heading out to work for a day - low will be fine.

[thetapeworm]

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.

[escargot]

A little white wine and/or good pork stock?

ETA: This is how I've seen pigs trotters, cheeks etc done before in France. Reduce the amount of liquid if you like it gloopy.

Edited by escargot on Monday 18th October 10:36

[f13ldy]

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.