[Closed] I has a slow cooker. Now I would like your...

[url= http://www.jamieoliver.com/recipes/beef-recipes/beef-tagine ]Beef or Lamb Tangine.[/url]

Although it doesn't say to use slow cooker I always do it in mine.

Fantastic.

again, not a specific slow cooker recipe, but my personal favourite. Mmmmmmmmmmmmmmmmm

http://www.deliaonline.com/recipes/cuisine/european/hungarian/braised-beef-goulash-with-smoked-pimenton.html

It brings out the flavours of real food - meat, onions, carrots etc. so make sure you cut down on flavourings like herbs, spices and salt because they can overpower. Stock cubes are mostly salt, btw.

[url= http://allrecipes.co.uk/recipe/8587/slow-cooker-massaman-curry.aspx ]null[/url] try this one family fav you must use xxx hot curry powder

Brisket or a whole chicken or lamb shank cooked all day in stock with whatever veg you care to throw in is fantastic. And the stock makes a great gravy.

Casserole, chilli and spag bol are all great too. Its a little weird having the house smell of meat first thing in the morning when you brown it off, but definitely worth it.

Buy some Shin or Cheek of beef.
Cube it, place it in the pot with the following;
Onion - Chopped
Garlic - Chopped
Tin chopped tomato
Curry paste (I find a mix of Madras and Tikka Masala works best)

Cook for 6 hours plus.

That's all you need to know.

www.amazon.co.uk/gp/aw/d/0600620697/ref=mp_s_a_1?qid=1294346209&sr=8-1
The best £2.69 you will spend on Amazon.
HTH.

Thanks folks, lots of good starters 😀

Flash - brown the beef and juice the onions in a little oil to start with, yes?

rondo - I'd be more likely to brown off the meat and do all the prep the previous evening so that I only have to place it in the cooker and turn it on in the morning. Nothing wrong with that?

Jamie Oliver's steak, Guinness and cheese pie.

I did it twice, except made it as a simple stew and cooked some pastry separately, and used half the recommended amount of cheese.

http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puf

Great for making stock from roast chicken bones too. 24hrs on low, I've got some on at the moment 🙂

APF

Chilli is a good one too, just brown the mince and then throw it all in.

cubed pork, onion, small can of cling peaches, cup of vege stock, Dumplings!

rondo - I'd be more likely to brown off the meat and do all the prep the previous evening so that I only have to place it in the cooker and turn it on in the morning. Nothing wrong with that?

I generally cook enough for a couple of nights and seem to remember some food hygiene rule that reheating food twice is bad. Might be wrong, but its no problem to brown the meat and sweat the veg in the morning. Just smells a bit odd for that time of day.

"rondo - I'd be more likely to brown off the meat and do all the prep the previous evening so that I only have to place it in the cooker and turn it on in the morning. Nothing wrong with that?"

I would say that is dodgy.

To be honest we do not even brown off the meat just put whatever veggies etc in the night before and put the meat in the morning un-browned.

As abovew dont over complicate slow cook receipes, stuff can become a bit over powering. If using normal receipes reduce the amount of fluid as all the jucies that come out of the meat and veggies is amazing.

Chickens are fantastic slow cooked, they taste much nicer than oven cooked.

Porridge overnight on warm.

Jon - We've got a recipe book you're welcome to borrow. Remind me next wednesday.

"Porridge overnight on warm."

Surely thats got to be a very expensive way of making a bowl of porridge?

Just out of interest, has anyone worked out the difference in cost between slow cooking some thing for 8 hrs in the slow cook, as opposed to 1hr etc in the oven?

•4 medium sized Lamb Shanks or a whole lamb shoulder
•1 large red onion quartered
•10 garlic cloves (crushed)
•3 tomatoes cut in 4's
•3 medium sized potatoes peeled and quartered
•1 large carrot
•Feta cheese cubed
•1 tbsp oregano (fresh or dried it doesn't matter)
•1 tbsp Mint (fresh or dried)
•1/2pt lamb stock or white wine
•Olive oil
•Salt & Pepper to taste

All day on low.

Surely thats got to be a very expensive way of making a bowl of porridge?

Just out of interest, has anyone worked out the difference in cost between slow cooking some thing for 8 hrs in the slow cook, as opposed to 1hr etc in the oven?

You could do all the above recipes in a pressure cooker in a fraction of the time and cost, but they would not taste as good!

 

cook some sausages normally. then bung them in the slow cooker with potatoes, apples and cider. cook until potatoes go soft (around 5 hours for my cooker)

Well, my slow cooker uses 120W on low

BTW browning meat does not mean sticking it in a moderately warm pan until it becomes opaque. Browning meat is when you place it in a very hot pan with just enough oil to stop it sticking, and cook it until it is a dark brown and probably covered in crusty/marmitey bits. This will improve the flavour of many stews significantly, particularly dark beef/lamb stews. And you will need to deglaze the pan and add that too!