[Closed] Slowcookertrackworld. Lets have your recipes then?

Bubbling away just now is some diced lamb shoulder, sliced sweet potato(*), a fair amount of sliced and diced onion(**), a couple of quartered tomatoes, covered in chicken stock with some garlic, rosemary and thyme plus a skoosh of lemon
* should be ordinary potatoes but I'm having to drop my blood glucose levels just now and and ordinary tatties are out
** well shallots actually because i didn't have any onions and couldn't be ar5ed going out to get some.

What do you want? I have 1400 recipes.

A good one is beef stew, use shin, ~1kg sweet potatoes, 2 red onions, parsnips, squash, enough rosmary to make you think "thats a bit much", salt, pepper, ~500ml beef stock, 2 tbsp of Worcestershire sauce, 1tbsp of tom puree, leave for about 10 hours.

I have some fantastic curry ones, sweet and sour chicken, a chapter on chilli, breakfasts, coffees, jams etc.

Bacon jam is also a good favourite of mine even though it has only been done once, tastes lovely.

http://www.taste.com.au/recipes/27841/slow+cooker+massaman+beef+curry

This is tasty...

beef skirt
onions
wine

cook for ****ing ages

how do you go about thickening up your gravies/sauces in the slow cooker? Mine always come out too thin for my tastes

Cornflour.

Top tip for adapting recipes to the slow cooker seems to be just restricting the amount of fluid added, because unlike normal cooking what's there already doesn't boil off so much.

chilli with beef skirt. nom nom

shin beef, or brisket
onions
bottle of hobgoblin or old peculiar

job done.

Ton makes a very good point, beer makes for an excellent stock.

beef, onions, carrots, potatoes, salt, Guiness.

the smell alone is worth the wait.

anyone done a risotto in the SC?
Just been looking at recipes and it looks quite straightforward

[url= http://farm9.staticflickr.com/8260/8637219939_eb237256fb_z.jp g" target="_blank">http://farm9.staticflickr.com/8260/8637219939_eb237256fb_z.jp g"/> [/img][/url]
[url= http://www.flickr.com/photos/91703444@N06/8637219939/ ]10.04.13 beef in beer 001[/url] by [url= http://www.flickr.com/people/91703444@N06/ ]20ston[/url], on Flickr

Did a lump of gammon last weekend.

2 ingredients

Gammon
Coke cola (full fat)

delicious

edit: chuck away coke after cooking serve with white sauce

how do you go about thickening up your gravies/sauces in the slow cooker? Mine always come out too thin for my tastes

when I brown my beef I heavily dredge it in flour, and I'm not bothered if I chuck in a bit more flour before i put the veggies and liquid in.

I'll sometimes add pinhead oatmeal to thicken a sauce when cooking in a pot. Not sure if it would work in a slow cooker or not

Lamb shank is always good.
I'm going to try venison, marinaded in red wine for 12 hours beforehand.

Cheers folks. Some good ones to go at. I'm liking the sound of gammon in coke. Think I'll have to give that a go this week

Just doing a leg of lamb in red wine/stock with onion, celery and other bits and pieces.

I also find that the sauce comes out too thin, I'll try using less stock next time, and maybe some corn flour

Do you all brown the meat off before you put it in? I never bother as it is too much effort before work to be doing that, I just lob it all in and leave on low.

If you're doing the gammon in coke, take it out, smoother it in black treacle then in the oven for 30 mins...

[s]If you're doing the gammon in coke, take it out, smoother it in black treacle then in the oven for 30 mins..[/s]

If you're doing the gammon in coke, take it out, cut off most of the fatty rind, score what's left into 1cm diamonds, smear it with colmans mustard, then smother it in black treacle, put cloves in on the join of every diamond then in the oven for 30 mins..

I've never been that much of a fan of slow cooker meals actually. May try some of these though.

Molster - If you put it on in the kitchen when you get into the office, that's your lunch sorted! 😉

Pulled pork

Onions, garlic, a little chilli.
Then some ketchup, cider vinegar, Worcestershire sauce and a bit of demerera sugar.
big lump of pork.

Wait till it falls apart shove in some rolls with JD BBQ sauce... Mmmmm

Bloody hell, that sounds good wiggles! That's one for next week!

Have just had slow cooked scallop thai green curry. I tend to put in whatever I have to hand. I thicken by cooking it with lid off on high for 30-40 mins. A load of veg, tin of chopped tomatoes, tin of beans, ketchup/tom paste, herbs, spices. Takes five minutes, ready for after work. Though in the next few weeks I am going to be doing rabbit in it, using http://www.rivercottage.net/recipes/rabbit-stew/ idea courtesy of a previous thread of mine 🙂

Slow cookers were invented by a genius, it's true.

Thanks for the inspiration, folks.
When I saw this, I popped down to Lidl. So now I've got cubed steak, potato, sweet potato, onions, garlic, chilli, tomato, mangetout, courgette and Brakspear bitter cooking. Hope I've not overdone the variety, though.
That's tomorrow's evening feed sorted.

Wiggles, my wife is slow-cooking pulled pork using a very similar recipe for tomorrow nights fireworks. She has prepared the pork joints and they are in the fridge until the morning. Reading your post makes my mouth water. Hmmm. Pork...

add some msg to improve the taste. trust me it will be good.

This is a timely thread - I'm just looking for a slow cooker. 🙂

Any suggestions on which models or features I should look for?

Pork in cider....no, really.

Ok I know that this is a carnivorefest, but I have a few veggie based options if anyone is interested?

I'm no veggie but I would be interested.

Hugh F-W's pinto bean chilli would be a cracker for the slow cook.

Done the pulled pork loads of times, don't really measure anything out just guess but works great. Had it tonight after putting it on about 10 last night so a good 20 hours cooking and it's amazing.

Yeah I've done the pulled pork too. Used Apple juice and chilli with it.

clubber - Member
This is a timely thread - I'm just looking for a slow cooker.

Any suggestions on which models or features I should look for?

We bought a cheap one from Morrisons. 3 settings, low, high, & keep warm.

I saw Tescos have one for £15, looked very similar to ours.

I have Tesco one had a fiver one from Argos until a dropped it! The all work the same pretty much

Mine a Crockpot. When I dropped the lid earlier in the year, I rang the distributor and they sent me a new one for very little money. I started to give the guy on the phone the code for it, and he completed the number for me after the first few digits! I kind of like knowledge and service like that, so would buy again if I ever needed to.

Following this thread we are having gammon in coke for tea... http://daisydayz.hubpages.com/hub/How-to-cook-a-ham-Baked-Ham-in-Coke

Short ribs

I'm surprised at how hard it is to get them round my way. One per person is plenty and I usually trim a little bit of the fat off, there is quite a bit. Sear them until they begin to blacken on every side then put them to one side. Get a dozen baby onions and fry them whole in butter until they are starting to caramelise. About halfway through add some crushed garlic. Put the beef, garlic and onions in a deep sided roasting dish and put it on the stove. Add baby carrots, celery ( the magic ingredient) and the best part of a bottle of red, and some beef or vegetable stock - not cheapo shite though. Bring to the boil for about 5 mins, salt and pepper then cover and into the oven for about 6 hours @ gas mark 3. Every hour either baste or turn the ribs and skim off any fat. With 1/2 hour before you dish up add a teaspoon of loose cornflour and whisk into the sauce.

I serve it with mashed potatoes, steamed greens and lots of fresh parsley

I did a goat curry with hunks of goat from the local butcher the other weekend. Marinaded the meat in spices over night then whacked it in with a load of veg after browning and went out riding for the day. So awesome to come home to a meal when you're starving and tired!

Quick and dirty: I added half a jar of Moroccan spiced chutney to 400g cubed beef, 2 small onions sliced and a green, red and yellow pepper. About 100 ml of water for 5 hrs on low. Tasty.

Does anyone else find that food that is slow cooked all day has a strange taint to it? Bolognaise, stews etc all taste quite a bit different (but leg of lamb is superb though!)

The simple trick of shoving a load of beef and veg in beer and leaving it all day was a joy to return home too last night 😀