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Produce => Recipes => Topic started by: debster on March 19, 2008, 12:22:17
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Im looking for some slow cooker recipies particularly those involving large cuts of meat. We bought one a long time ago and never used it very much until we read about cooking your sunday chicken in it and we are well impressed. sunday morning is rugby morning so we put the meat in go out and come back and its fab, also when i am on nights its great to put it in before i go to bed then get up to a beautifully cooked meal, any recipes well received please ;D
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I just use usual recipes and shove them in the slow cooker for 6-8 hours!, but I did buy 'New Recipes for your Slo-Cooker' by Annette Yates, debster.
Worth every penny as a slo-cooker bible. It seems to cover most things.
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ooh thanks i will go and google
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I love a joint of beef done in the slow cooker, it may seem a waste to some. But it doesnt shrink as much, it gets infused with herbs, onion, celery and whatever else goes in. And is soooooo tender.
MMMmmmmmmmmmmmm!!
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I do Lamb Shanks in slow cooker, just put them in with a few shallots or onions, garlic and rosemary and a bottle of red wine. Cook for anything up to 12 hours - everyone loves it, but I'm a vegetarian, so only do veggy stew!!
Kathi
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Star: use brisket of beef for slow cooker its cheaper if you want to save a few pounds it works just as well.
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Yes Rosy, I do brisket too. I only used a proper joint because my oven broke but to be honest its fabulous done in the slow cooker. Its cost effective too as the meat doesn't shrink as much ;).
I still love them roasted as well though ;D
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i dont know anything about slow cookers so tell me - what do they do (apart from cook things slowly)? i mean are they more economical than cooking something slowly on the hob or in the oven? sorry if that sounds a bit dim. :)
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Where do you get lamb shanks from these days please tell asap, thank you.
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I used to buy some really nice ones from iceland but I have moved and do not want to travel the distance. :)
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tesco sell them when they have them hubby gets them from the butcher at work they are awesome ;D
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i dont know anything about slow cookers so tell me - what do they do (apart from cook things slowly)? i mean are they more economical than cooking something slowly on the hob or in the oven? sorry if that sounds a bit dim. :)
Slow cookers use the minimum amount of heat.Im not sure what heats them these days but when they first came out I believe it was a little light bulb.
We have tried and tried but cannot master the heart of cooking beef in the oven.So e brown it on all sides and put it in the slow cooker for about 6/7 hours and its really tender then and no blood in sight....I once had beef that a good vet would have got breathing again.....yuk!
Dutch ovens are great for energy saving too and you can cook anything in those.
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Now I can't find my recipe but it was a chunk of meat, a bottle of beer and some (lots) chopped onions, pepper, and some tomatoes...I think that was all ::) Slow cook it. Very yummy.
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same as Grannieannie here...
Take 1 cut of brisket, add 1 bottle of beer of choice (hobgoblin is good) add a ton of chopped veg and then add enough beef stock to make sure its covered.
Fantastic stuff. :)
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o my that sounds lovely. i must make some of that. :D
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Sainsbury's & Asda do Lamb shanks too.
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One tip I picked up off the Delia message board was to warm the pot using a kettle of boiling water and leave for a few minutes. The instructions said not to switch on empty and some recipes say warm the pot first, so this idea solved my problem.
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Im looking for some slow cooker recipies particularly those involving large cuts of meat. We bought one a long time ago and never used it very much until we read about cooking your sunday chicken in it and we are well impressed. sunday morning is rugby morning so we put the meat in go out and come back and its fab, also when i am on nights its great to put it in before i go to bed then get up to a beautifully cooked meal, any recipes well received please ;D
For something a little out of the ordinary, try kleftiko lamb. There are many variations on the theme if you search the web for recipes, but the one we favour is very simple:
Cover the base of the slow cooker pot with little new potatoes, or quartered old potatoes, coated with a little olive oil and turmeric. Add several cloves of garlic, peeled but left whole. Put your piece of lamb on top of the potatoes. We often use a boned shoulder, cut into two or three large pieces, but leg is also good, or chops. Cook until done. The potatoes absorb the juices from the lamb and the lamb absorbs the garlic flavour. Delectable.
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I use my slow cooker for everything, from chicken curry to whole chicken, to plain stew. I always do everything in the morning, and put it on low and then by 4ish we are ready to eat. My husband makes gorgous stews in it aswell. We both work and have two youngs boys so it is a life saver for us, you can do anything you would normaly do in the cooker in a slow cooker, cause it cooks slower and at a lower heat it makes meat juicer and more tender, plus it saves you running round after school run lol. I usually go on the internet and type in slow cooker recipes and it brings up tons, also look for a web page called student cooking there are nice cheap and easy recipes on there aswell that taste gorgeous
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I often thought about curries Caseylee......do they stain the pot?
and if youve got any slow cooker curry recipes they wouldnt go amiss ;) ;D
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I have a large black slow cooker so never have a prob with staining it. I am a bit of a cheat when it somes to curries. I buy the packet mix of creamy chicken curry, pop it in with a little extra milk or water, brown the chicken off, add small onions, and any veg in the freezer also lots of garlic ( love garlic) and leave it on low for the whole day. It taste as good as if you made it from scratch. I buy alot of packet mixes cause of limited time and they come out gorgeous in the slow cooker. Just add a little extra liquid and off you go
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I often thought about curries Caseylee......do they stain the pot?
I have two slow cookers..The family sized one is brown glazed and the two person one is white glazed. I have never had any staining from either of them.
If you have a roast chicken on a Sunday, use the leftover meat to make a curry, or korma for Monday evening, all you have to do when you get in is boil up some rice...Delish :P
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Yep, I'll second all that. Chile con carne is also a good one, either with the packet mix or from scratch (easy peasy), so is bolognaise. It's the convenience of the thing which is so great. It saves all the rushing around at the end of a busy day, plus the food tastes better.
I made lemon curd in it once, it was very nice.
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I do a 7 hour lamb recipe that ive been doing for a few years.....lost the actual recipe now but roughly......
leg or shoulder of lamb seasoned & sealed in a pan first
4 carrots halved
4 onions
8 whole garlic cloves
1/2 pint of stock
1/4 pint of white/rose wine
rosemary sprigs
I also add swede to save on the work for a sunday roast.....then I only have to do do some roasters, parsnips & greens separately. In fact ive got a picture from when I was snapping everything with my new camera :)..........i'll see if I can upload it :-\................after 7 hours you can just scrape the meat away with a fork.....lurvly :)(http://)
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Noop! ??? dont know how to add the picci, sorry...................................................p.s. I have a couple of slow cookers and sometimes borrow a couple from friends for birthdays/bonfire night/new years eve etc..........use them for stew/chilli/curry/hot dogs/onions/keeping baked potatoes warm.............its all done in advance, then it all gets left on low, wont burn like leaving it on the cooker, everyone can help themselves and I can concentrate on pouring myself wine ;D
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(http://i291.photobucket.com/albums/ll282/cockadoodledoo2008/7hourlamb001.jpg)
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that looks lovely, we cooked a most gorgeous piece of gammon in ours yesterday ;D
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I made a luverly beef casserole today, with carrots, onions, parsnip and sweet potatoes and mick sturbs in first, browned meat on top and stock. Cooked it on high for 5 hours then low for 5 hours. Very tasty.
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I made a luverly beef casserole today, with carrots, onions, parsnip and sweet potatoes and mick sturbs in first, browned meat on top and stock. Cooked it on high for 5 hours then low for 5 hours. Very tasty.
what are mick sturbs, please?
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what are mick sturbs, please?
I wondered that for a minute. Then I said it out loud. ;D
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Mixed herbs ;D (a Woganism - that is Terry Wogan of course)
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LOL :D It is hard enough deciphering the British-ism! Then this one!
I was telling some friends yesterday about this fun forum and how you are speaking English words but when they are all put together sometimes I still can't figure out what is implied! ;D
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Crikey GA, just had a peep and see you are in Delaware :o
No wonder you are having bovver ;D ;D
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Crikey GA, just had a peep and see you are in Delaware :o
No wonder you are having bovver ;D ;D
See what I mean: "bovver"???! :)
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My wonderful husband has ordered me a slow cooker :)
how much liquid do you have to put in?
i love the idea of being able to put stuff in in the morning and come home to a cooked meal,
can i cook the dumplings in it when i get home?
is there anything that i would put in a soup/stew/cassreole that i cant cook in a slow cooker
lbb
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Boiling stock to cover ingreds LBB. Don't forget to preheat cooker - I just switch it on high while I prepare veg and brown the meat. You can add thickening agent at the begining i.e. coat meat & veg in flour before browning or what ever you usually do, or 30 mins - 1 hour before the end of cooking. If you lift the lid during cooking the book says you will need to add 30mins. Don't forget to change temp to low if you are cooking in it all day (or night). HTH. ;D
ps. don't know about dumplings as mine are always a disaster! I'm sure you could add them for the last hour if you turn up to high. Have a go and let me know. If it works, I'll have another go. ;D
Can't think of anything you can't use, just put veg at the bottom as they take a long time to cook in Slo cooker.
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thank you Emagggie
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I love my slow cooker and like lots, I agree it is a life saver for busy working peeps! Dumplings work fine - just add for the last hour of cooking. Another tip is to add new potatoes to the stew, but let them sit in a smaller pirex dish in the slow cooker (with a small amount of liquid) when the other bits are cooking. You then have stew, and new pots ready when you come in...
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Used my new slow cooker this weekend to make an Oxtail stew for my hubby, cooked for 6 hours on Saturday and a further 10 on Sunday, he loved it! ;D
Just used one oxtail, 5 cloves of garlic, 1 onion, 1/2 bottle red wine, some worcester sauce and some caserole mix - I'm so glad he liked it.
Kathi
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7 hour Lamb? Wish the AGA would go down low enough without confusing everything.
With the price of oil going from 19 to 53 ppl in a year, we really ought to keep it down always!
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I too have succumbed to the call of the slow cooker and have ordered a Morphy Richards one today, plus a couple of recipe books to give me an idea of slow cooking cuisine! 8)
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Boiling stock to cover ingreds LBB. Don't forget to preheat cooker - I just switch it on high while I prepare veg and brown the meat. You can add thickening agent at the begining i.e. coat meat & veg in flour before browning or what ever you usually do, or 30 mins - 1 hour before the end of cooking. If you lift the lid during cooking the book says you will need to add 30mins. Don't forget to change temp to low if you are cooking in it all day (or night). HTH. ;D
ps. don't know about dumplings as mine are always a disaster! I'm sure you could add them for the last hour if you turn up to high. Have a go and let me know. If it works, I'll have another go. ;D
Can't think of anything you can't use, just put veg at the bottom as they take a long time to cook in Slo cooker.
I do my dumplings in the slow cooker on top of my stew.
I put it on high and let it boil up.
I use:
8 Tablespoons of self raising flour
4 Tablespoons of Suet
pinch of salt
Mixed herbs
Enough water to make a sticky thick mixture.
Spoon it into spoonfuls on top of the stew, keeping it on high, put the lid on and have fluffy light dumplings. I just poke a knife every now and then to see if they come out clean. Usually takes 15 to 20 minutes.
Hope the above helps for dumplings :D
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SBG, thanks for the recipe. I will have another bash. I will repeat to myself........'you will not fail' ;D
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Having said to Calendula on the "losing weight" thread that I like everything, I have to apologise openly here and acknowledge that I think dumplings of any form are totally repulsive. Yuk yuk double yuk.
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i think of myself as liking everything untill someone mentions broad or soya beans, Ill forgive you for the dumplings
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will mushrooms cook ok in a stewy thing in the slow cooker and.......
if i need to add peas which have been frozen i'll eed to defrost them first? and add them at what stage?
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Yes to the mushrooms, no to needing to defrost peas. Add them whenever you like. If you want them just done then probably about an hour before serving. Depends how big a proportion of the whole dish they are mind.
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thank you grawrc
I'm going to try it all out tomorrow
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Tried out the slow cooker yesterday for the first time, tried Irish Stew. Sauted the onions and carrots first like you are supposed to, used boiling stock, 8 hours later on medium the potatoes were still rock hard! I ended up putting the potatoes in a pan with some stock and boiling them for 20 minutes and then putting them back in for another coule of hours. The lamb was quite soft though......guess I need to practise more.... :-[
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Hmmmm....haven't put spuds in, usually do jackets with stew. If you cut them small and put them on the bottom it might be better. Making casserole tomorrow, so I'll experiment with spuds.
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Tried out the slow cooker yesterday for the first time, tried Irish Stew. Sauted the onions and carrots first like you are supposed to, used boiling stock, 8 hours later on medium the potatoes were still rock hard! I ended up putting the potatoes in a pan with some stock and boiling them for 20 minutes and then putting them back in for another coule of hours. The lamb was quite soft though......guess I need to practise more.... :-[
I cook potatos in my stews with no problem. Do you have a setting for AUTO.
My slow cooker has HIGH, LOW, and AUTO on it.
If you put it on AUTO, it switches between the two temprature settings, which will cook all the veg.
I also never saute anything when making stew... Just throw everything in raw, with the boiling stock to cover... still tastes delish.
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Sadly no auto setting on mine, low, medium and high, instruction booklet suggests medium should be used most times for 4-8hrs , low for overnight. I bought the Morphy Richards model after reading lots of reviews, everyone seems happy with this model. I'm going to try a chicken based dish tomorrow, I'll let you know how I get on!
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Deb I have the morphy richards and love it though normally use high i learnt the same way you did, try it on high. tell you what it cooks a whole chicken beautifully
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Tried out the slow cooker yesterday for the first time, tried Irish Stew. Sauted the onions and carrots first like you are supposed to, used boiling stock, 8 hours later on medium the potatoes were still rock hard! I ended up putting the potatoes in a pan with some stock and boiling them for 20 minutes and then putting them back in for another coule of hours. The lamb was quite soft though......guess I need to practise more.... :-[
You did put the spuds on the bottom and the meat on top, didn't you? Root veg cook more slowly than meat in a slow cooker. 8 hours should be plenty of time, though!
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Yes I put the potatoes and carrots on the bottom, cut up small and sauted beforehand which is why I was suprised they still weren't done! I'm having a go with beef stew today, started this one on high setting after prewarming the pot with boiling water (as you're not supposed to switch it on empty), we shall see how it turns out! ;D
I've also bought a couple of slow cooker books to give me ideas which have a lot of hints and tips, and a useful 'troubleshooting' section, still can't work out what I did wrong with the Irish stew, I'm guessing it just needed to be at a higher setting for a while, then down to a medium.
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Deb, i don't know if you like sweet-sour type main dishes or not. If you do we like something called Afrikan Beans which is a kidney bean/bacon/green pepper/tomato/wine recipe. Just made some yesterday which was great after a long day gardening and easy to fix. Will post if any interest.
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That sound like the sort of thing OH would like!
The beef casserole turned out fine yesterday, started it off on high for two hours then down to medium for the rest.
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Deb I have the morphy richards and love it though normally use high i learnt the same way you did, try it on high. tell you what it cooks a whole chicken beautifully
Deb, What temp for a whole chicken, please?
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That sound like the sort of thing OH would like!
AFRIKAN BEANS: USE THIS ORDER FOR LAYERING IN POT and DIVIDE these ingredients in half so you can layer twice
4 lbs drained canned red kidney beans or whatever the equivalent is in dried beans- pre-soaked probably
8 strips bacon (some use Bacos) (I also add sometimes some cooked hamburger for an even heartier meal)
2 onions chopped
2 green peppers chop
3 tomatoes chop
1 small bottle ketchup about 8 oz
1 cup brown sugar (8 oz)
1/4 to 1/2 cup red wine (2 to 4 oz)
6-8 hrs in a crockpot on High or 3 hrs at 300 F ( 148 C.) degrees in oven.
If you do this in the oven you can add an extra lb of beans..
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That sounds so good Annie! One for the weekend I think. Thank you.
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we put the whole chicken in on high and it is beautifully tender and falling apart after 4 hours, usually a large chicken, skin is obviously not brown and crispy but dont eat it anyway, beautiful with garlic and onions, or lemon and herbs delicious
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Do you put any stock/fat with the whole chicken, or sit it on a bed of onions or anything?
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dont put any stock or liquid in it makes enough of its own, surround it with onions and garlic if i want garlicy chicken if not just salt and pepper
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Thanks for that, I had a go on Saturday and think I overcooked it this time, the chicken virtually fell apart! I'm gradually getting the hang of it, did lamb shanks in red wine this afternoon, went down well with OH. ;D
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will rice cook in there?
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Boston Beans
2lb belly pork cut into bite sized pieces and browned. Add 3 tins of baked beans, 2 medium onions and 2 large spoons of dark teacle.
Add half a BB tin of water half way through cooking if needed
Cook for 7 hours and eat with basmati rice.
Pork with apples
1 joint of pork, any will do. 2 medium onions, 2 apples and 2 cups of cider. Salt and black pepper to taste, add at the end. Cook slowly for approx 7 hours.
Serve with butter and herb mashed spuds
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Steak and kidney pudding
675g/1½lb chuck steak, cut into 2.5cm/1in cubes
225g/8oz ox kidney, cut into 2.5cm1in cubes
1 small onion, peeled and finely chopped
large pinch celery salt
salt and freshly ground black pepper
1 tsp fresh thyme leaves
2 tbsp plain flour (to thicken)
150ml/¼pt fresh beef stock or beer
Leek and ham pudding
1000g/2lbs leeks chopped into ‘rounds’
500g/1lb gammon
1 small onion
2 tbsp plain flour
1 bay leaf
salt and pepper
150ml chicken stock
Vegetable pudding
250g cheap mushrooms
250g carrots sliced
250g leeks sliced
250g parsnips sliced
100g sweetcorn
2 medium onions
1 tbsp lemon sage
2 tbsp plain flour
150ml veg stock
Throw everything into a 2pt pudding basin then cover with the pastry lid.
For the Suet pastry:
400g/14oz self-raising flour
200g/7oz beef or vegetarian suet
½ tsp salt
freshly ground black pepper
290ml/½ pint cold water
Mix all the dry ingredients together then gradually add in the liquid until it’s a pastry.
Add a little water at the bottom of the slow cooker and cook on high for 5 hours then low for 2.
Eat with minted new pots, veg of choice, a good wine and friends.
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Pea and ham soup
2 ham hocks
2 packets of dried peas
2 large onions sliced
water to cover
Cook on low for 7 hours then remove the hocks and strip the meat off and cut into bite sized pieces, salt if needed.
A large 'dollop' of butter at the end enriches this.
Eat with home made crusty bread.
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Grey squirrel stew
3 large greys, skinned, quartered, head, feet and tail removed.
Remove stomach and discard, retain kidneys, heart and liver for later.
2 cloves wild garlic or 200g wild garlic leaves
200g nettles and/or young beech leaves
½ pint of hedgerow wine, red if possible
Add all ingredients and cook on slow for 5 hours and then turn to high, add heart liver and kidneys and cook for a further 1 hour. Salt as needed.
Eat in a tent sitting on a log
;)
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sorry double posted :(
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Grey squirrel stew
3 large greys, skinned, quartered, head, feet and tail removed.
Remove stomach and discard, retain kidneys, heart and liver for later.
2 cloves wild garlic or 200g wild garlic leaves
200g nettles and/or young beech leaves
½ pint of hedgerow wine, red if possible
Add all ingredients and cook on slow for 5 hours and then turn to high, add heart liver and kidneys and cook for a further 1 hour. Salt as needed.
Eat in a tent sitting on a log
Throwing up now..... :-X
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There is now top restuarants using squirrel meat :)
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will rice cook in there?
It's not very successful. You can add rice to soups or stews if you want, but if you try to cook it by itself or to create something like a paella, it sticks badly IME.
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There is now top restuarants using squirrel meat :)
Really scraping the bottom of the barrel then.
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Lol that squirrel recipe was put there as a joke ;D but yes we have a problem in the uk with grey squirrels killing our native reds so its fashionable to eat grey squirrel and very 'organic'.