Slooooooow Cooker Recipes
Discussion
Goa'uld said:
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!
My mouth is watering reading that !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!
Goa'uld said:
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.
That sounds like a good idea. I used the onions and some of the juice but didn't reduce it enough. Pic before juice/reduced sauce/
Really did intend to take photo's of it since there are so many good guides and examples in this thread - but got a bit carried away with the cooking and serving up (more like one forkfull in the roll, two in my gob towards the end!). I had a good amount left over so kept it for the next night and used it to top a margarita pizza, kept the pork in a bag with some juice so it was still moist - was half moist and half crisped coming out of the oven on the pizza. So two meals from one pot, having it again this week sometime!
Cotty said:
Goa'uld said:
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.
That sounds like a good idea. I used the onions and some of the juice but didn't reduce it enough. Pic before juice/reduced sauce/
Only got a slow cooker in the last month, and we've done 3 pork legs already. Amazingly the missus is now eating things she wouldn't touch before too.
It is brilliant. I have never been able to cook pork quite as succulently as I like it, but now it's a breeze. want to try a cheap beef cut with red wine and garlic next.
Picked up a jar of Homepride cheese and Ham potato bake a few weeks ago - and wondered if that would be any good to use in the slow cooker.
ie can you cook peeled, sliced potatoes from scratch in it?
Because this then got me to thinking about lamb hotpot which has sliced potatoes as the topping. Which I thought would make a great slow cooker dish.
I've had a slow cooker for some time, but can only recall a few experiments with it...pigs trotters being a memorable failure.
ie can you cook peeled, sliced potatoes from scratch in it?
Because this then got me to thinking about lamb hotpot which has sliced potatoes as the topping. Which I thought would make a great slow cooker dish.
I've had a slow cooker for some time, but can only recall a few experiments with it...pigs trotters being a memorable failure.
condor said:
Picked up a jar of Homepride cheese and Ham potato bake a few weeks ago - and wondered if that would be any good to use in the slow cooker.
ie can you cook peeled, sliced potatoes from scratch in it?
Because this then got me to thinking about lamb hotpot which has sliced potatoes as the topping. Which I thought would make a great slow cooker dish.
I've had a slow cooker for some time, but can only recall a few experiments with it...pigs trotters being a memorable failure.
What happened with the pig's trotters? ie can you cook peeled, sliced potatoes from scratch in it?
Because this then got me to thinking about lamb hotpot which has sliced potatoes as the topping. Which I thought would make a great slow cooker dish.
I've had a slow cooker for some time, but can only recall a few experiments with it...pigs trotters being a memorable failure.
I don't see why you couldn't do a potato 'bake' in it, though you might want to add a layer of tin foil around the rim of the lid to seal in the moisture.
Lancashire hotpot is an excellent slow cooker dish - use long-boned mutton chops if you can find them.
The pig's trotters ended up as the dog's dinner....except I also had to remove goodness knows how many bones for it to be safe for him to eat.
Preparation was very laborious as I needed to shave the trotters and use tweezers for difficult to get to 'inbetween toe' hairs.
It was just a gelatinous mess that fell apart, and even though I had a few mouthfuls - it was one of those meals that you just know wasn't going to be a success.
IIRC only did for about 6 hours on slow and with a fresh vegetable based stock ie onions, carrots, herbs etc.
Preparation was very laborious as I needed to shave the trotters and use tweezers for difficult to get to 'inbetween toe' hairs.
It was just a gelatinous mess that fell apart, and even though I had a few mouthfuls - it was one of those meals that you just know wasn't going to be a success.
IIRC only did for about 6 hours on slow and with a fresh vegetable based stock ie onions, carrots, herbs etc.
juice said:
1 x 5lb Pork Shoulder
lots of Onions
1 x bottle BBQ sauce
10 hours on low
Pulled Pork.
Going for this one this weekend. lots of Onions
1 x bottle BBQ sauce
10 hours on low
Pulled Pork.
Got a couple of friends coming over for a casual evening so we'll have pulled pork cobs / rolls probably with either wedges or jacket spuds, sweet corn and colslaw.
Mmmmmm can't wait for it.
So far i've done a couple of lamb shoulder fillets and some tadoori style chicken - the chicken didn't work so well, it was cheap meat and obviosuly had lots of water in it! This mixed with the yoghurty mixture and went a bit gross.
I've not done anything fancy with the slow cooker - I'm far too lazy to - but have a few staples that take 10 minutes of preparation then sort themselves out. I'm a fan of lazy but good food, and both fall into that category:
Current favourite is sausages and leek in cider:
8 decent thick sausages
3 apples
300ml of cider (have tried with apple juice instead, works just as well.)
2 trimmed leeks cut into 2cm slices
3 diced apples
The recipe says to use 150g of smoked streaky bacon cut into cubes but we usually miss this part (not deliberately, usually just forget) and it's still lovely without it.
Brown the sausages in a pan, lob in the slow cooker. Stir fry the bacon and leaks until the leaks begin to soften and colour. Lob into slow cooker. Add the apples and cider and cook on slow for 6-8 hours.
I usually serve it with creamy mash - it traps the juices. The sausages themselves absorb all the flavour and are gorgeous.
My other slow cooker favourite is sticky orange chicken - in it's own right to buy a slow cooker:
8 chicken drumsticks
Finely grated zest and juice of a large orange
2 tablespoons dark muscavado sugar
2 teaspoons Chinese 5 spice
2 tablespoons of dark soy sauce
1 tablespoon of toasted sesame oil
1 tablespoon of sesame seeds for garnish. I'm not keen on sesame seeds, so I leave this part out.
Cook 8 chicken drumsticks in a pan briefly until golden. Lob in slow cooker. Mix the juice of the orange, muscavado sugar, soy sauce, 5 spice and sesame oil together. Pop the orange zest onto the chicken then add the sauce. Leave on low for 6 hours and serve with noodles.
Personally I find it best to debone the chicken after it's cooked and before adding to the noodles as it's a bit of a faff picking out bones later. One word of warning though - this isn't one of those meals where you can leave it on for an extra couple of hours - if you leave it on too long the bones start to disintegrate.
I haven't done this for awhile and must do, it's fantastic.
There are a few other good ones in here:
http://www.amazon.co.uk/Slow-Cooking-Easy-Cooker-R...
Not a cook book for a gourmet and some of them are a little bland but there are some real gem's in there too.
Current favourite is sausages and leek in cider:
8 decent thick sausages
3 apples
300ml of cider (have tried with apple juice instead, works just as well.)
2 trimmed leeks cut into 2cm slices
3 diced apples
The recipe says to use 150g of smoked streaky bacon cut into cubes but we usually miss this part (not deliberately, usually just forget) and it's still lovely without it.
Brown the sausages in a pan, lob in the slow cooker. Stir fry the bacon and leaks until the leaks begin to soften and colour. Lob into slow cooker. Add the apples and cider and cook on slow for 6-8 hours.
I usually serve it with creamy mash - it traps the juices. The sausages themselves absorb all the flavour and are gorgeous.
My other slow cooker favourite is sticky orange chicken - in it's own right to buy a slow cooker:
8 chicken drumsticks
Finely grated zest and juice of a large orange
2 tablespoons dark muscavado sugar
2 teaspoons Chinese 5 spice
2 tablespoons of dark soy sauce
1 tablespoon of toasted sesame oil
1 tablespoon of sesame seeds for garnish. I'm not keen on sesame seeds, so I leave this part out.
Cook 8 chicken drumsticks in a pan briefly until golden. Lob in slow cooker. Mix the juice of the orange, muscavado sugar, soy sauce, 5 spice and sesame oil together. Pop the orange zest onto the chicken then add the sauce. Leave on low for 6 hours and serve with noodles.
Personally I find it best to debone the chicken after it's cooked and before adding to the noodles as it's a bit of a faff picking out bones later. One word of warning though - this isn't one of those meals where you can leave it on for an extra couple of hours - if you leave it on too long the bones start to disintegrate.
I haven't done this for awhile and must do, it's fantastic.
There are a few other good ones in here:
http://www.amazon.co.uk/Slow-Cooking-Easy-Cooker-R...
Not a cook book for a gourmet and some of them are a little bland but there are some real gem's in there too.
Well today I seem to have acquired a 4.5l slow cooker. Hopefully a happy compromise between the small and large sizes I looked at earlier.
I also have a lovely piece of pork shoulder (got the onions & BBQ sauce, thanks juice), a beef roasting joint (got the onions, carrots, red wine, thanks digimeistter). Also have some beef shin for later in the week.
Looking forward to the trial and error...
I also have a lovely piece of pork shoulder (got the onions & BBQ sauce, thanks juice), a beef roasting joint (got the onions, carrots, red wine, thanks digimeistter). Also have some beef shin for later in the week.
Looking forward to the trial and error...
A favourite treatment for sausages in the slow cooker is to brown off some garlicky Toulouse sausages in goose fat in a frying pan, followed by a mirepoix of carrot, celery and onion.
Sling it all in the slow cooker with a few handfuls of Puy lentils plus chicken stock / white wine to not quite cover and a good grind of pepper.
Cook until the lentils are tender and have absorbed almost all the liquid (adding more if necessary) and serve with clouds of buttery, fluffy mash with lots of chopped flat-leaved parsley over.
Sling it all in the slow cooker with a few handfuls of Puy lentils plus chicken stock / white wine to not quite cover and a good grind of pepper.
Cook until the lentils are tender and have absorbed almost all the liquid (adding more if necessary) and serve with clouds of buttery, fluffy mash with lots of chopped flat-leaved parsley over.
Chuffer said:
Well today I seem to have acquired a 4.5l slow cooker. Hopefully a happy compromise between the small and large sizes I looked at earlier.
I also have a lovely piece of pork shoulder (got the onions & BBQ sauce, thanks juice), a beef roasting joint (got the onions, carrots, red wine, thanks digimeistter). Also have some beef shin for later in the week.
Looking forward to the trial and error...
I also have a lovely piece of pork shoulder (got the onions & BBQ sauce, thanks juice), a beef roasting joint (got the onions, carrots, red wine, thanks digimeistter). Also have some beef shin for later in the week.
Looking forward to the trial and error...
Lambshanks! my take
Onions and carrots chopped
Seal lamb shanks in a frying pan
Lob into slow cooker
Pour over red wine
generous splash of balsamic vinegar
two sprigs of Rosemary
Tbsp mint jelly
Tbsp of Redcurrent jelly
Garlic (mashed)
oxo cube and some water
slow cook for 8 hours
serve with mash and veg
Edited by anonymous-user on Saturday 23 October 14:31
Mobile Chicane said:
A favourite treatment for sausages in the slow cooker is to brown off some garlicky Toulouse sausages in goose fat in a frying pan, followed by a mirepoix of carrot, celery and onion.
Sling it all in the slow cooker with a few handfuls of Puy lentils plus chicken stock / white wine to not quite cover and a good grind of pepper.
Cook until the lentils are tender and have absorbed almost all the liquid (adding more if necessary) and serve with clouds of buttery, fluffy mash with lots of chopped flat-leaved parsley over.
Sack Nigella, replace with MC! Sling it all in the slow cooker with a few handfuls of Puy lentils plus chicken stock / white wine to not quite cover and a good grind of pepper.
Cook until the lentils are tender and have absorbed almost all the liquid (adding more if necessary) and serve with clouds of buttery, fluffy mash with lots of chopped flat-leaved parsley over.
digimeistter said:
Chuffer said:
Well today I seem to have acquired a 4.5l slow cooker. Hopefully a happy compromise between the small and large sizes I looked at earlier.
I also have a lovely piece of pork shoulder (got the onions & BBQ sauce, thanks juice), a beef roasting joint (got the onions, carrots, red wine, thanks digimeistter). Also have some beef shin for later in the week.
Looking forward to the trial and error...
I also have a lovely piece of pork shoulder (got the onions & BBQ sauce, thanks juice), a beef roasting joint (got the onions, carrots, red wine, thanks digimeistter). Also have some beef shin for later in the week.
Looking forward to the trial and error...
Lambshanks! my take
Onions and carrots chopped
Seal lamb shanks in a frying pan
Lob into slow cooker
Pour over red wine
generous splash of balsamic vinegar
two sprigs of Rosemary
Tbsp mint jelly
Tbsp of Redcurrent jelly
Garlic (mashed)
oxo cube and some water
slow cook for 8 hours
serve with mash and veg
Edited by digimeistter on Saturday 23 October 14:31
To add to your recipie, may I suggest poking a few holes in the shanks & prodding in some anchovies? They "melt" & enhance the flavour.
Shaw Tarse said:
Shame that lamb shanks are more popular, they used to be really cheap.
To add to your recipie, may I suggest poking a few holes in the shanks & prodding in some anchovies? They "melt" & enhance the flavour.
Interesting, but i have a fear of the dreaded salty fish, having been made to eat one when i was a kid To add to your recipie, may I suggest poking a few holes in the shanks & prodding in some anchovies? They "melt" & enhance the flavour.
I also think that for slow cooking holes are not a good idea, oven roasting is fine
stand to be corrected though
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