Slooooooow Cooker Recipes
Discussion
So glad to have found this thread. Received a slow cooker for Christmas and was a bit sceptical but reading this thread has got my mouth watering.
Tried it out for the first time today, cooked a joint of beef on a bed of onion, carrot and swede. Impossible to carve the beef after as it felt apart so beautifully. Served with some mash, sprouts and yorkie puds. The kids absolutely loved it, which is great as usually (unless its a beef fillet) they find beef too much of an effort to chew ! I think I put too much veg in, but not a problem, just attacked it with a blender and we now have some lovely soup for tomorrow.
Tried it out for the first time today, cooked a joint of beef on a bed of onion, carrot and swede. Impossible to carve the beef after as it felt apart so beautifully. Served with some mash, sprouts and yorkie puds. The kids absolutely loved it, which is great as usually (unless its a beef fillet) they find beef too much of an effort to chew ! I think I put too much veg in, but not a problem, just attacked it with a blender and we now have some lovely soup for tomorrow.
[quote=chilistrucker][quote=digimeistter]Cheap and delicious roast beef
Brisket joint
season with salt & black pepper
sear on all sides in a splash of oil in hot pan
peel and quarter 2 onions
2 large carrots, peeled and cut into thick chunks (same height as the onions)
Place veg in the bottom, sit joint on top
pour over red wine, enough to cover the veg and add some water
sprinkle an oxo cube over and slow cook for 6-8 hours
remove joint and add another oxo cube (or more to taste) to beef up the gravy
serve with roast parsnips, cauli cheese, peas and Yorkie
melt in the mouth.
Just made this today as my first try with the new slow cooker. WOW is all I can say, delicious! Threw in a couple of chopped garlic cloves too. The gravy made from the juices was the best I've tasted. I'm hooked!
Brisket joint
season with salt & black pepper
sear on all sides in a splash of oil in hot pan
peel and quarter 2 onions
2 large carrots, peeled and cut into thick chunks (same height as the onions)
Place veg in the bottom, sit joint on top
pour over red wine, enough to cover the veg and add some water
sprinkle an oxo cube over and slow cook for 6-8 hours
remove joint and add another oxo cube (or more to taste) to beef up the gravy
serve with roast parsnips, cauli cheese, peas and Yorkie
melt in the mouth.
Just made this today as my first try with the new slow cooker. WOW is all I can say, delicious! Threw in a couple of chopped garlic cloves too. The gravy made from the juices was the best I've tasted. I'm hooked!
Did my version of a James Martin recipe last night.
Lamb shoulder
jar of tikka masala sauce
1 onion sliced
2 spuds cut into large chunks
onion & spuds in bottom of the pot
lamb shoulder seasoned and browned off in hot frying pan then put in slow cooker with the jar of tikka masala sauce poured over the lamb.
cooked on high for 3 hours then low for last hour & half turned the lamb every hour or so
when done stripped meat from the bone put meat back in sauce (cooker was off)
Heated up some chappatis
job done
the spuds were out of this world...........lamb was lovely as well
worth a try :-)
Lamb shoulder
jar of tikka masala sauce
1 onion sliced
2 spuds cut into large chunks
onion & spuds in bottom of the pot
lamb shoulder seasoned and browned off in hot frying pan then put in slow cooker with the jar of tikka masala sauce poured over the lamb.
cooked on high for 3 hours then low for last hour & half turned the lamb every hour or so
when done stripped meat from the bone put meat back in sauce (cooker was off)
Heated up some chappatis
job done
the spuds were out of this world...........lamb was lovely as well
worth a try :-)
Bought my Breville slow cooker last night after reading a few pages here.
Bought it yesterday lunch time along with a lump of beef. Got home lunchtime, covered the joint in garlick salt, then popped it in the slow cooker with some thyme, basil, garlic and half a bottle of red wine. We ate it around 8pm and it was very tasty, the beef basically fell apart and it quickly became pulled beef whilst trying to carve it. Considering I didn't actually marinade or prepare the cheap super market beef at all, I thought it turned out pretty well.
We have a recipe book for it from SWMBO mother, however I am going to do stuff off the cuff for a bit as I am very (very) fussy with my food.
I am planning on doing tandoori lamb chops, my plan would be to marinade the chops heavily for 24 hours, pop them in the slow cooker and leave that cook them for around 8 hours or more before removing them and "nuking" them for 10-15 minutes on a very high heat in the oven. My question is what should I put in with the chops as a base? Water? I am thinking of putting in some chilli, garlic and further tandoori powder/sauce along with some diced onion, would frying the onion before popping them in the slow cooker change the flavors given off or should I just put the onion in raw?
Bought it yesterday lunch time along with a lump of beef. Got home lunchtime, covered the joint in garlick salt, then popped it in the slow cooker with some thyme, basil, garlic and half a bottle of red wine. We ate it around 8pm and it was very tasty, the beef basically fell apart and it quickly became pulled beef whilst trying to carve it. Considering I didn't actually marinade or prepare the cheap super market beef at all, I thought it turned out pretty well.
We have a recipe book for it from SWMBO mother, however I am going to do stuff off the cuff for a bit as I am very (very) fussy with my food.
I am planning on doing tandoori lamb chops, my plan would be to marinade the chops heavily for 24 hours, pop them in the slow cooker and leave that cook them for around 8 hours or more before removing them and "nuking" them for 10-15 minutes on a very high heat in the oven. My question is what should I put in with the chops as a base? Water? I am thinking of putting in some chilli, garlic and further tandoori powder/sauce along with some diced onion, would frying the onion before popping them in the slow cooker change the flavors given off or should I just put the onion in raw?
I've got a 'poverty spec' chilli going in mine at the moment.
'Poverty spec' because it contains three times more vegetables than meat, but the magic of the sloooooow cooker concentrates the flavours beautifully.
Ingredients - all from Lidl, except spices and oil:
- Beans (2 cans kidney, 1 can borlotti) - 81p
- 3 cans of chopped tomatoes - £1.17
- 500g beef mince - £2
- 1 Kg mixed peppers - £1.38
- 4 biggish onions - 60p
- 1 bulb garlic - 20p
- 1 pack of celery - 59p
- A few slices of Bavarian ham - found at back of fridge, but let's call it 30p
- 1 'Kallo' organic chicken stock cube - had already, but let's call it 20p
- Spices: 4 fresh red chillies, 1 tsp turmeric, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp cayenne pepper, salt and pepper - I had these already, but let's call it 50p
- Glug of 'Mellow Yellow' organic rapeseed oil - had already, but let's call it 20p
All-in ingredient cost of £6.57 for easily 10 servings.
The secret to avoiding a watery, tasteless result is to sweat off the onions, peppers and celery in a heavy pan on a low heat until all the water is gone.
You may be thinking WTF? Celery -
- but it gives an undefinable savouriness to the dish. Ideally you want the same quantities of celery, onions and peppers - these are known in Cajun cooking as 'The Trinity'.
Then, brown the ham (or fatty bacon) in a separate pan until the fat renders, and add the mince in a solid block. Turn it to brown all sides, but don't be tempted to break it up with a spoon. Browning meat is where the flavour is, and you want it to brown rather than boil.
Sling everything in the slow cooker and be patient. Squash a few of the beans against the side of the slow cooker with a wooden spoon to give 'body' to the sauce.
'Poverty spec' because it contains three times more vegetables than meat, but the magic of the sloooooow cooker concentrates the flavours beautifully.
Ingredients - all from Lidl, except spices and oil:
- Beans (2 cans kidney, 1 can borlotti) - 81p
- 3 cans of chopped tomatoes - £1.17
- 500g beef mince - £2
- 1 Kg mixed peppers - £1.38
- 4 biggish onions - 60p
- 1 bulb garlic - 20p
- 1 pack of celery - 59p
- A few slices of Bavarian ham - found at back of fridge, but let's call it 30p
- 1 'Kallo' organic chicken stock cube - had already, but let's call it 20p
- Spices: 4 fresh red chillies, 1 tsp turmeric, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp cayenne pepper, salt and pepper - I had these already, but let's call it 50p
- Glug of 'Mellow Yellow' organic rapeseed oil - had already, but let's call it 20p
All-in ingredient cost of £6.57 for easily 10 servings.
The secret to avoiding a watery, tasteless result is to sweat off the onions, peppers and celery in a heavy pan on a low heat until all the water is gone.
You may be thinking WTF? Celery -
- but it gives an undefinable savouriness to the dish. Ideally you want the same quantities of celery, onions and peppers - these are known in Cajun cooking as 'The Trinity'.Then, brown the ham (or fatty bacon) in a separate pan until the fat renders, and add the mince in a solid block. Turn it to brown all sides, but don't be tempted to break it up with a spoon. Browning meat is where the flavour is, and you want it to brown rather than boil.
Sling everything in the slow cooker and be patient. Squash a few of the beans against the side of the slow cooker with a wooden spoon to give 'body' to the sauce.
i just bought a slow cooker online last night - probably should have gone to a shop as it's difficult to estimate the size... ended up with a 5.7l (for two of us - but between us with the appetite of three probably) as i wanted something big enough to fit a chicken or a lamb shoulder in. is it a problem if i don't 'fill' up the pot, if i'm just cooking something small?
I'm interested in slow roasts so first test shall be pulled pork as it just doesn't work in the oven and is pretty easy.
after that shall be curried pulled lamb, followed by slow roast lamb
figure marinate overnight in a sealed baggy will be my friend. what's the consensus on browning meat first tho?
also, if at some point i want to make a stew however, do i need to the barley and some extra vegetables half way through, or they survive the 8 hours from the start?
I'm interested in slow roasts so first test shall be pulled pork as it just doesn't work in the oven and is pretty easy.
after that shall be curried pulled lamb, followed by slow roast lamb
figure marinate overnight in a sealed baggy will be my friend. what's the consensus on browning meat first tho?
also, if at some point i want to make a stew however, do i need to the barley and some extra vegetables half way through, or they survive the 8 hours from the start?
Right you lot in here with new slow cookers listen up!
This months (Feb) cooking competition is 'one pot cooking' so no excuses not not try that new recipe or cooker out.
The rules are simple.
Get cooking.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
This months (Feb) cooking competition is 'one pot cooking' so no excuses not not try that new recipe or cooker out.
The rules are simple.
Get cooking.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Edited by Pixel-Snapper on Friday 1st February 08:19
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