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The P&B Slow Cooker Owners Club


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  • 5 months later...

Bump!
Here is a nice recipe for poached chicken with soy sauce.
1 whole chicken cut into 6 pieces with skin and excess fat taken off.
25g ginger sliced
Few garlic cloves halved. (I used quite a few as they were small)
4 star anise
2 cinnamon sticks
250ml light soy sauce
250ml Chinese cooking wine(shao hsing)
75g gran sugar
1 litre water
All these are available in a Chinese supermarket for much cheapness.
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Bung them all in the slow cooker for 6 hours on low setting
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Discard the liquid and the meat should just fall off the bones
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Next slice as thin as possible into matchsticks spring onions, garlic, ginger and fresh chilli's. Pain in the arse but worth it. Thick bits of ginger are v. overpowering
I did basmati rice with the chicken on and sliced bits on top and drizzle more soy sauce on topdccaab8fb038950a514f58d4d3d7fa4b.jpg

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  • 9 months later...

Simple but tasty Bolgnese last night.

1 red onion

3 cloves of garlic

2 sprigs of rosemary 

Basil

200ml red wine

Chorizo

6 rashers of streaky smoked bacon

500g mince

2 tins tomatoes

Fry the chorizo, bacon, onion, rosemary and garlic in the pot. Add the mince until it starts browning then pour in the red wine. Continue cooking until the mince is completely brown before adding the tomatoes. Cook on low all day, before adding the chopped basil shortly before serving, with spaghetti and Parmesan. 

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1 hour ago, mo83 said:

Got a pork shoulder in the slow cooker as we speak......Any good ideas what to do with it too make it tasty.

Probably should have seasoned it with a rub before cooking 

As an easy option buy a jar of bbq sauce, shred the pork and mix it with the sauce

Serve it on rolls topped with melted cheese and jalapeño chillies 

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  • 5 months later...

The shit weather the past few days has prompted the slow cooker to make an appearance.  Got a beef and chorizo bolognese on the go just now, which I added half a bottle of Malbec to, so my house smells absolutely superb at the moment.  The other half bottle will be gone very soon I'd imagine.

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