Care to share your faves?

Lamb Rogan josh.

here

Braised steak with onions ….

Steak & kidney for a pie.
Lamb with minty gravy.

I don’t follow slow cooker recipes, I just chuck stuff in & have never been disappointed.
Use your imagination, if you like everything you put in you’ll probably like what comes out.

Step 1 – Insert gammon and a tin of pineapple slices.
Step 2 – ???
Step 3 – profit!

I often do joints in there, just throw the joint in with some bit to suit whatever the joint is and leave it for a fair few hours.

Cowgirl stew goes down well in our house

Cowgirl

Here are a couple of mine

German lentil soup

Makes 6 large portions

400 grams dried brown lentils rinsed and drained
750ml boiling chicken stock (2 oxo or similar)
1 large mild white onion roughly chopped
3 large carrots chopped
2 stalks of celery chopped
1teaspoon Worcestershire sauce
1 clove garlic crushed
250 grams smoked ham cubed (I use a smoked polish joint from lidl)
1/4 teaspoon ground nutmeg
1/4 teaspoon caraway seeds
1 bay leaf
salt and pepper

put everything in a 5 to 6 litre slow cooker for 8 to 10 hours

Chilli

Makes 10 large portions freezes well

1 large brisket joint 1 to 1.5kg
300 grams dried red kidney beans
2 large mild white onion chopped
2 cans tomatoes chopped
red and green bell peppers chopped
2 beef oxo
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon ground chilli
1 teaspoon smoked paprika
1 tablespoon mixed herbs
3 cloves garlic crushed
2 teaspoons brown sugar
2 to 4 squares good plain chocolate

remove the string from the brisket joint and unroll.
trim off all visible skin and fat

cut a diamond pattern in inside surface of the unrolled joint cutting about 3/4 the way through the meat.

mix the Oxo, salt pepper chilli paprika and mixed herbs into a dry rub, and rub into the meat.

roll the joint up again wrap in two layers of cling film and put in the fridge for at least 12 up to 48 hours.

soak the kidney beans in cold water overnight then boil rapidly for 10 minute.

Put the onion, garlic, beans sugar and tomatoes in the slow cooker season with more salt and pepper, add more chilli flakes if you like it hot.

Unroll the beaf and place on top of the other ingredients seasoned side down. cook on low for 8 hours.

Remove the beaf and place in a bowl, shred pulling it apart with two forks, put it back in the slow cooker mix well and add the chocolate cook for a further hour.

serve with potato, wedges baked potato, or boiled rice

enjoy

Pork in Coca-Cola. (FTW)

http://www.livestrong.com/article/433713-how-to-cook-a-pork-roast-with-coca-cola/

Chilli

Makes 10 large portions freezes well

1 large brisket joint 1 to 1.5kg
300 grams dried red kidney beans
2 large mild white onion chopped
2 cans tomatoes chopped
red and green bell peppers chopped
2 beef oxo
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon ground chilli
1 teaspoon smoked paprika
1 tablespoon mixed herbs
3 cloves garlic crushed
2 teaspoons brown sugar
2 to 4 squares good plain chocolate

remove the string from the brisket joint and unroll.
trim off all visible skin and fat

cut a diamond pattern in inside surface of the unrolled joint cutting about 3/4 the way through the meat.

mix the Oxo, salt pepper chilli paprika and mixed herbs into a dry rub, and rub into the meat.

roll the joint up again wrap in two layers of cling film and put in the fridge for at least 12 up to 48 hours.

soak the kidney beans in cold water overnight then boil rapidly for 10 minute.

Put the onion, garlic, beans sugar and tomatoes in the slow cooker season with more salt and pepper, add more chilli flakes if you like it hot.

Unroll the beaf and place on top of the other ingredients seasoned side down. cook on low for 8 hours.

Remove the beaf and place in a bowl, shred pulling it apart with two forks, put it back in the slow cooker mix well and add the chocolate cook for a further hour.

serve with potato, wedges baked potato, or boiled rice

enjoy

Sounds lovely, I’ll try that when I’ve got a month off. 🙂

+1 for just chucking in whatever you have/like. Don’t skimp on the spices/seasonings. Chicken thighs/legs in red wine etc (coq au vin) is a regular in our house, I chuck in plenty of veg to make a one-pot meal. Brisket chilli above looks like genius though, I have to try that! In fact now I think about it I used to eat something like that in a great BBQ brewhouse a few years back…I’ve always just used mince for my own efforts.

Every slow cooker recipe I’ve done is always flavourless compared to a more traditional approach. There is always too much liquid at the end which I then reduce down to try and reclaim some flavour but it’s never the same/better.

Any ideas?

Wrap the lid of the slow cooker in a dish towel and replace on top prior to leaving it.

Reduces it nice and slow over the whole 12 hrs