diamonds2002 Posted October 22, 2013 Share Posted October 22, 2013 I tried a indian spiced pulled lamb basically a variation on the pulled pork. Made up a little curry saucve to go with it and the results were fantastic. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 22, 2013 Share Posted October 22, 2013 I've yet to have anything bad out the slow cooker. My only frustration is I leave the house at 7.45 and usually get in just before 6 which is a bit long for anything so I've really been limited to weekends/days off. I've bought one of those timers you get for the plugs though, might try that one day. 0 Quote Link to comment Share on other sites More sharing options...
WullieBroonIsGod Posted October 22, 2013 Share Posted October 22, 2013 Mine's been more or less shelved over the summer. No doubt it'll get used more and more now the winter's almost here. I used to do a cracking veggie stew in mine, tempted to buy the ingredients tonight now. 0 Quote Link to comment Share on other sites More sharing options...
Mackie The Staggie Posted October 22, 2013 Share Posted October 22, 2013 Has anyone tried all in one meals with the slow cooker? Have, as a result of having no cooker for a short period of time, being trying some ideas with a varying degree of success. First attempt was Meatballs in a tomato sauce with spaghetti. Browned the meatballs off, added a can of tomatoes sauce and chopped tomatoes, chopped onions, some grilled bacon bits all into the slow cooker. Let that do it's magic for 3-4 hours on high (or 6-8 on low). 30 mins before it was ready, I added the Spaghetti and toped it up with some hot water, just so that the spaghetti was covered and left it. Here is mistake numbers 1 and 2. Number one was that I should have either broke the spaghetti in half or submerged it in hot water to soften up to get into the cooker. Second mistake was that just covering the water was not enough, I needed to add more half way through the cooking, even still at the end it could have done with a bit more just to loosen the sauce up. Also have to be extremely careful with the pasta, I left it for no more that 20 mins and it was ready (despite what the instructions indicated)...any longer and it was going to be mush. Despite that it was really nice, the meatballs were moist and the spaghetti took on the full flavour of the sauce. I also tried mince curry with rice. Again the mince was browned off in batches (thank god for the George Forman flat grill I tell you) and put into the slow cooker along with carrots, onions and a can of baked beans, then in a bowl I put a couple table spoons of madras paste, a bit of curry powder and some water, mixed into a thick sauce and added to the cooker. Covered and again 3/4 hours on high. Now the instructions I found suggested to add the rice 2 hours before its due to be ready.......this is a complete and utter lie. The rice cooks in the slow cooker much like the evaporation technique (1 cup rice = 2 cups of water) however the rice was ready within the hour. Still saved it by turning to low, adding some more water and over cooking the rice slightly and under cooking the carrot slightly (still had a slight crunch to them). Still was nice though and had a decent kick to it. I want to do a lasagne next, however I need the cooker to do the sauces and thankfully it's due today so maybe get onto that this weekend. 0 Quote Link to comment Share on other sites More sharing options...
fanny paddery Posted October 22, 2013 Share Posted October 22, 2013 So i spent the last half hour collating all the recipes on this forum. Simply copy and paste into word and print. P&B slow cooker recipes Pork chops in ciderPork chops (whole, or chopped if you want more of a cassorole look)large onion2 apples (I use normal non cooking ones, but cooking apples are fine too)bottle of cidersome double cream (about half a small pot)salt and pepper to seasonPreparation chuck all the ingredients in (onions chopped and apple peeled and chopped) and make sure cider covers all ingredients then put on and leave. Just before serving stir in the cream.low setting about 8 hrs, high setting about 4 hrs Tip: If you need to thicken it up a bit, I put a bit of cornflour in. Rice pudding:75g pudding rice50g caster sugar1 litre milk25g butterground nutmegPlace the rice, sugar and milk into the slow cooker and stir well. Top with shavings of butter and the grated nutmeg. Cook on 'high' for 4 hours. Stir halfway through cooking. Spag bol:Mince chopped tomatoes mushrooms, onions tomato passatta garlic basil oregano then add some pasta about half an hour before you need it. Pop it all in the slow cooker, sprinkle with cheese and stick on low for 8 hours or so, or high for about 4 hours - yummy!Thai chicken curry:Diced chicken coconut milk green curry paste a bit more garlic and chilli some chunky red and green peppers. Bung into slow cooker and cook on low for 8 hours or so, or high for about 4 hours.BBQ chicken:Stuff chicken breasts with grated cheese and wrap in bacon. Add a jar of bbq sauce (or make your own BBQ sauce if you can be arsed) and cook on low for 8 hours or so, or high for about 4 hours. Serve with potato wedges. Beef and vegetable casseroleolive oil1 onion , diced1 carrot , diced1 leek, diced2 celery sticks, diced2 garlic cloves, crushed75g mushrooms, sliced500g stewing beef, cubed2 tbsp plain flourthyme750ml beef stock (from cubes is fine)2 tbsp tomato puréea dash of Worcestershire sauceHeat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown. Add the mushrooms and cook everything for a further 5 minutes then transfer to the slow cooker. Heat a little more olive oil in the pan you cooked the veg in, add the beef (in batches if necessary) and brown all over then stir the flour in well. Add the beef to the slow cooker and add the thyme, stock, purée and Worcestershire sauce. Season and mix well. Bring to a gentle simmer and cook on high for 4 hours or low for around 8 hours. Serve with jacket potatoes, or mash. Beef casseroleStewing steakButton mushroomsParsnipsswedepotatoesgarlictomato pureebeef stock1/2 bottle merlotworchester sauce pepperSlow cooked onions30ml oil (recipe says EVO, I used sunflower)600g onions, sliced15g butter3 sprigs of thyme1 bay leaf30g light brown sugar (eg muscovado) plus a little extra30ml balsamic vinegar (or red wine v. or sherry v. etc) plus a little extra120ml red wine50g ready to eat prunes, choppedsalt and pepperPut oil and butter in ceramic pot, heat on high till melted. Add onions, stir to coat then cover pot with lid, cook for 5 hours stirring a few times to cook evenly. add salt and pepper then thyme, bay leaf, sugar, vinegar, wine. Stir till sugar dissolves then add prunes. Cover, cook for 1 1/2 to 2 hours until mixture is is thick and sticky. Adjust seasoning, add more sugar and/or vinegar to taste. Allow to cool then store in jars in the fridge. chicken jalfrezi4 chicken breasts diced1 chopped onion2 cloves garlic crushed2 green chillies1tin chopped tomatoeshalf a pint of water1 tsp ground corriander1 tsp ground cumin1 red pepper choppedhalf tsp ground chilli flakes1 red chilli2 tsp garam masala2.5 tsp curry powderPut the lot in the slow cooker,mix together and cook on low for 5 hoursTip Added half a jar of mango chutney which gave some fruitiness and improved flavour. Sunday roast a nice bit of topside cooked at medium heat for 6 1/2 hours. Beef Olives 4 beef olives3 chopped carrots4 chopped tatties2 chopped onion2 beef stock cubeSlow cook 8 hours, add 1 pack of 'beef in ale' powder after 7 hours Beef & vegetable casserole (recommended) 2 celery sticks, thickly sliced 1 onion, chopped 2 really big carrots, halved lengthways then very chunkily sliced 5 bay leaves 3 sprigs thyme 1 tbsp vegetable oil 1 tbsp butter 2 tbsp plain flour 2 tbsp tomato purée 2 tbsp Worcestershire sauce 2 beef stock cubes, crumbled 850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks 6-8 hours on low heat Chicken and bacon casseroleIngredients1 tablespoon vegetable oil2 chicken portions1 rasher smoked streaky bacon1 chopped onion½ clove garlic, crushed (optional)1 carrot, diced1 stick celery, cut in 5mm slices1 tablespoon plain flour225ml chicken stock1 tablespoon tomato pureesalt and pepper to tastePreparation method1. Heat the oil in a large pan and brown the chicken oil all sides.2. Transfer to the slow cooker bowl.3. Add the bacon, onions, garlic (if using), carrots and celery and gently fry for about 4 minutes.4. Stir in the flour and then gradually add the stock, tomato puree and seasoning.5. Bring to the boil stirring continuously. Pour over the chicken.6. Cook for 6 – 8 hours on low.Serving suggestionAdjust seasoning after cooking and serve with new potatoes. If the sauce is too thin, transfer to a pan and thicken using a little cornflour Ribs 2 pounds pork baby back ribs1 teaspoon ground black pepper2 1/2 cups barbecue sauce (not mesquite flavored - we use Kraft honey bbq)1 jar (8 oz. size) cherry jam or preserves1 tablespoon Dijon mustard1/4 teaspoon saltAdditional salt and black pepper (optional)Turn this recipe into a puzzle! [click]Directions:Trim excess fat from ribs. Rub 1 teaspoon pepper over ribs. Cut ribs into 2 rib portions; place in crock pot/slow cooker.Combine barbecue sauce, jam, mustard and 1/4 teaspoon salt in small bowl; pour over ribs.Cover; cook on LOW heat setting 6 to 8 hours or until ribs are tender. Season with additional salt and pepper, if desired. Serve ribs with sauce. Pulled pork (recommended) Shoulder of pork (not rolled and only costs around £5.50 in Asda)Jar of BBQ RubJar of BBQ sauce1 Take string netting off the pork and rub inside and out with dry BBQ rub2 Place in slow cooker fat side up,pour BBQ sauce over and make sure coated top,inside and underneathCook on low for 8 hoursRemove joint ,place on baking tray.Remove any excess fat then with two forks shred all pork meat,so you get consistency like Chinese crispy duckPour some of the BBQ sauce/juices from the slow cooker over the shredded meat and mix it all up,taking care not to over saturate the meat with the sauce.Put on a roll and enjoy !!For some additional taste, grate some cheddar over the top of the pork and place a few slices of chilliPut under grill for half a minute until cheese melts into the pork...Simply delicious Meatballs 1 tin of chopped tomatoesHalf fill the tin with water and chuck that in as wellA big squeeze of tomato pureeA sprinkling of oregano, basil and nutmegAs many meatballs as you like Low for 8 hours or high for 4 Carribean chicken 8 chicken thighs (around 2lb in total)3 tablespoons jerk marinade (made fresh or shop bought, your choice)3 tbsp sunflower oil2 large onions, chopped2 garlic cloves, finely chopped400ml can of full fat coconut milk1/2 pint chicken stock1 can red kidney beans, drained7oz easy cook long grain rice4oz frozen peassalt, peppergarnish: lime wedges, sprigs of corianderRemove skin from chicken thighs, slash each one 2 or 3 times and rub in the marinadeHeat 1 tbsp oil in a large frying pan, add chicken, fry over high heat until browned on both sides. Lift out and transfer to plate.Add remaining oil, onions and garlic to pan and fry until softened and lightly browned. Pour in coconut milk and stock, season and bring to boil. Transfer half the mixture to slow cooker and add half the chicken, all the beans, then remaining chicken and coconut mixture. Cover, cook on low for 6-8 hours until chicken is tender.Stir in the rice, replace lid and cook on high for 45 minutes. Add frozen peas, cook for further 15 minutes. Serve with garnish. Stovies (recommended) Peel and slice potatoes into discs approx half a centimetre thick.Brown off 8 steak slice sausage,drain on kitcehn paper to absorb excess fat,then cut into pieces about one inch square.Fry one and a half onions gently until golden in colour.Get a pint of beef stock. A cube will do ,but fresh made or supermarket pre made is better.In bottom of SC arrange a layer of potato,then add pepper (no salt as you'll get this from stock)Then add layer of sausage and onion.Another layer of potato and season,then another of sausage and so on.Once all layers are complete,pour in stock and cook on low heat for approx 6 hours.When ready,if all stock hasnt been absorbed,I would drain some off then mash.Dont mash too much as I think it best if you still have soime chunks of tattie.Serve with buttered oat cakes, or buttered plain bead ..brown sauce optional Chilli (recommended) Get a 1lb packet of lean beef minceBrown in a frypan pouring off excess liquid and add to slow cooker.Add Chirizo sausage,a tin of chopped tomatoes and a packet of dry chilli con carne mix and cook for 6-7 hours on low heat.(you can add some extra finely chopped fresh chilies for extra kick)Add a tin of kidney beans and for extra tomato flavouring a tin of heinz baked beans and two-3 cups of rice (brown rice is more flavoursome) and mix well together.Leave for cooking for another hour. serve with nachos and some grated melted cheese on top Peanut chicken 6 skinless, boneless chicken breast fillets - cut into strips1 large red pepper, seeded and sliced into strips1 large onion, coarsely chopped100ml (4 fl oz) chicken stock4 tablespoons soy sauce1 tablespoon ground cumin3 cloves garlic, minced1/2 teaspoon dried crushed chilliessalt and freshly ground black pepper to taste2 tablespoons cornflour175g (6 oz) smooth peanut butter1 tablespoon soy sauce4 tablespoons lime juice3 spring onion, choppedhandful chopped fresh coriander75g (3 oz) chopped roasted peanurs Preparation method1.Place the chicken breast strips, red pepper and onion into a slow cooker. Pour in the chicken stock and 4 tablespoons of soy sauce, then season with cumin, garlic, crushed chillies, salt and pepper. Stir to blend, then cover and cook on low for 4 1/2 to 5 hours. 2.Remove 225ml (8 fl oz) of the liquid from the slow cooker, and mix this with the cornflour, peanut butter, remaining soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot. 3.Cook on high for 30 minutes. Garnish with spring onions, coriander and peanuts to serve. Cola gammon gammon joint onion, carrot, cloves, tomato puree, mustard and sugar added to the cola. Harissa lamb Lamb (neck fillet) in today with harissa paste, tinned tomatoes, onion and a bit stock.Served later with cous cous. Green curry8 chicken thighsThai green pasteFish sauceLime leavesLime juiceCoconut milkLemongrassFresh chilliesCorrianderserve with rice Cauliflower curry 4 Cups potatoes, peeled and quartered 1 small cauliflower, cut into florets ¾ teaspoon ground turmeric ½ teaspoon chilli powder 1½ teaspoon ground cumin ¾ teaspoon salt big pinch of sugar 2 tomatoes, chopped 1 ¼ cups water ½ teaspoon garam masala Bung all ingredients into slow cooker and cook on low for approximately six hours CHINSE CHICKEN HOT POT (recommended)1 whole chicken (or I used some legs and thighs coz there was just two of us)1 litre water1 litre chicken stock500ml chinese cooking wine125 ml light soy sauce80ml oyster sauce75g light brown sugar4 garlic cloves (bruised)2" ginger peeled and sliced3 star anise1 tsp chinese 5 spice2 red chilliesPut chicken in slow cooker. Combine all ingredients and pour over chicken Cook on low for 6-8 hours.Remove chicken, strain broth and discard solids. Keep chicken warm ( i removed all skin and bones) Add pak choi (if you like)to stock and put back in slow cooker or in a pan for 5 mins til wilted.I added a tblsp of fish sauce and juice of half a lime as well.Put egg noodles in a large bowl, put chcken on top and ladle over broth (as much as you want!!) I also topped mine with more chilli, spring onions and coriander.This would easily serve 6 if a whole chicken is used. There was loads of broth left (as there was just the 2 of us). Beef rancheros pie beef, onion, tomatoes, chillies, allspice, cumin, stock and sweet potato topping Beef & Veg stewShin of beefCarrotsOnionTurnipPint Beef stock2 tbsp Worc sauce2 tbsp tomato puree1 tsp english mustardcouple sprigs rosemary6 hours on low Mussaman Beef curry Fried some ginger and bird's eye chillies, then a couple of red onions and garlic added to it. Fried till softened. Removed onions etc and fried off some beef till it's sealed. Then some Mussaman paste, fried for another couple minutes. Then added a tin of coconut milk, some beef stock and some new potatoes. Brought to boil then put in SC.Will require 2 hours at medium, then some green pepper added. Then 6-8 hours on low. Mince & potatoes I just sweated off some carrot and onions then browned the mince all in one pot before draining the fat off it all and transfering it to the pre warmed slow cooker. Peeled and chopped a couple of spuds into halfs and threw them in. Added 2 Oxo and a little boiling water from the kettle, stirred in a couple of splashes of Worcester sauce and a dollop of english mustard, some salt and pepper and just fucked off and left it for ages. The preperation time is all of 10 minutes. Pub style curry Gently fry the following2 x finely chopped onions2 x cloves of garlic2 x sliced courgettes1 x tub of sliced muchroomsIn a seperate pan add2 x chopped tomatoes1 x jar of mango chutney3 x heaped teaspoons of medium cury powder1 x pint chicken stockFlake all the chicken meat of the bone and chop the rest into bite sized piecesBring contents in pan to the boil, then simmer for 25 minutes,adding the chicken and fried ingredients.Just before serving,stir in one tub (1/4 pint) of natural yoghurt.Seve with rice beef bourguignonFry braising steak and lardons until browned.Set this aside then fry shallots, garlic and carrots for ten mins.Add the meat back to the pan and sprinkle with flour. Heat for couple mins then add beef stock and red wine. Bring back to the boil.Transfer to SC. Chuck in some new potatoes after a couple of hours. Then leave again for as long as you like.Serve with tiger loaf. Beef Goulash60g flour300g beefStick of celery2 carrotsLarge onionGreen pepper3 tbsp worcester sauce3 tbsp tomato puree1 tsp paprika3 tsp mixed herbs200ml red wine200ml beef stockFry the veg, chuck in the chopped beef after rolling it around in the flour until it's browned. Chuck in the puree, worcester sauce and paprika for a couple of minutes then add the stock and wine until it's simmering. Transfer to slow cooker for about 6 hours on high and it's yum yum time. Chunky beef, chorizo and chilli stew 15 mls olive oil 900g/2lb stewing steak, cubed 1 onion, chopped 1 large mild jalapeño chilli, deseeded and finely chopped 30 mls chilli powder 10 mls ground cumin 350g/12oz ready-to-cook mini chorizo sausages 5 mls dried oregano 2 x 400g can chopped tomatoes 2 red peppers, deseeded and cut into chunks 15 mls polenta 600ml/1pt beef stock 397 gram(s) can kidney beans, drained and rinsed For topping: Red Leicester cheese, grated jalapeño chillies, pickled and sliced soured cream Heat a large flame-proof casserole dish over high heat, add oil and fry half steak for several mins till browned. Remove and set aside. Repeat with rest of steak. Add onion and chillies. Cook gently for a few mins, to soften. Add chilli powder, cumin and chorizo. Stir over heat for a couple of mins. Return beef to pot with oregano, tomatoes, peppers, polenta and stock. Bring to the boil, then cover and simmer for about 2 hrs, till beef is tender. Stir in beans. Cook till heated through, about 5 mins. Top with cheese, chillies and soured cream. Serve with tortilla chips. Tip Cook in a pressure cooker for 40 mins for tender meat in a fraction of the time, or cook in a slow cooker all day on low for 8 hrs. lamb tagine (recommended) Ingredients1 tsp cayenne pepper2 tsp ground black pepper1½ tbsp paprika1½ tbsp ground ginger1 tbsp turmeric2 tsp ground cinnamon1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total)1 large onions, grated3 cloves garlic, crushed1 x 400g tinned chopped tomatoes115g/4oz dried apricots, cut in half55g/2oz dates, cut in half55g/2oz sultanas or raisins85g/3oz flaked almondsFew strands of Saffron600ml/1 pint lamb stock1 tbsp clear honey Seve with cous cous and some greek yoghurt with mint and cucumber mixed through itCooked on low for 8 hours after browning off the lamb Dry beef curry2 lbs stewing beef1 onion250 ml stock2 tsp cumin2 tsp ground coriander2 tsp garam masala1 tsp turmericLow for 8 hours. If any juice left, put it in a pan and reduce til practically no liquid is left.Serve with rice or naan and mango chutney Beef curry (recommended)750g beef400g can of chopped tomatoes2/3 garlic cloves chopped1cm of fresh ginger chopped250ml of beef stockCurry powder - tbsp or more dependant on tasteCouple of onionsBrown the beef in a pa with a tbsp of olive oil. Set beef aside and reserve the juice. Throw the garlic and ginger in the same pan as the beef was cooked in for a couple of minutes. Then lob in the curry powder and tinned tomatoes and the reserved juice, stir up for a few minutes to combine it.Dice/slice/chop the onion, however you like your onion done. Line the bottom of the slow cooker with that, then put the meat in, then pour over the pan of sauce and the stock. Give it a stir and lob it on for 7-8 hours on low. Beefsteak Chilli (recommended) Beef steak Chorizo Peppers Chillies Chilli mix Smoked Paprika Heinz beans Kidney beans Plum tomotoes Red wine beef stifado 1 Packet Cubed Beef Onion 4 or 5 Shallots 2/3 Cloves Garlic Half to 3 Quarters of a carton Passata Glug of Red Wine Glug or two of Red Wine Vinegar 3 or 4 Allspice seeds Cinnamon Stick 2 Bay Leaves Fried off the onions/shallots/garlic and browned the beef in olive oil first, added salt and pepper then bunged everything in the pot. Cooked for about 10 or 11 hours at low. 0 Quote Link to comment Share on other sites More sharing options...
thisGRAEME Posted October 22, 2013 Share Posted October 22, 2013 Some boy. 0 Quote Link to comment Share on other sites More sharing options...
fanny paddery Posted October 23, 2013 Share Posted October 23, 2013 Picked up my SC last night, made rice pudding last night and got a beef curry on for today. 0 Quote Link to comment Share on other sites More sharing options...
thisGRAEME Posted October 23, 2013 Share Posted October 23, 2013 Been meaning to ask for a while:I rarely (if ever) cook stuff before I bung it into my slow cooker. I tend to just chop up veg and meat and drop it in. Does this make a difference, generally? 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 24, 2013 Share Posted October 24, 2013 Chicken tikka masala in today. will post recipe after i taste it tonight 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 24, 2013 Share Posted October 24, 2013 Fellow slow cookers, those of you who put stuff in during the day for being ready when you are at work, do you prep it the night before and put the cooker on before you leave or get up early enough to prep it in the morning? I ask because whilst I love cooking, and preparing food, chopping onions etc at 7am isn't really appealing 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 24, 2013 Share Posted October 24, 2013 I usually get the ingredients I need out (ex fridge items) and leave them on the worktop the night before, ready to be prepped in the morning. Usually only takes 5-10 mins to chop up and bung everything in. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 24, 2013 Share Posted October 24, 2013 I usually get the ingredients I need out (ex fridge items) and leave them on the worktop the night before, ready to be prepped in the morning. Usually only takes 5-10 mins to chop up and bung everything in. Nice one, I may give that a bash. Still got the wee issue of length of time it will be on, not keen on leaving chicken etc in the slow cooker for a couple of hours before it goes on, so might just leave it on all day on time and see how that goes. 0 Quote Link to comment Share on other sites More sharing options...
Mackie The Staggie Posted October 24, 2013 Share Posted October 24, 2013 Been meaning to ask for a while: I rarely (if ever) cook stuff before I bung it into my slow cooker. I tend to just chop up veg and meat and drop it in. Does this make a difference, generally? I would say so, but I only brown the meat and maybe the onions and will just throw the other ingrediants into the slow cooker. Also deglaze the pan to provide a base for the sauce. 0 Quote Link to comment Share on other sites More sharing options...
WullieBroonIsGod Posted October 24, 2013 Share Posted October 24, 2013 I went veggie back in March so don't use my slow cooker as often. I do love a veggie stew though, might have to experiment with with different veg in curries cooked in the slow cooker 0 Quote Link to comment Share on other sites More sharing options...
fanny paddery Posted October 24, 2013 Share Posted October 24, 2013 Nice one, I may give that a bash. Still got the wee issue of length of time it will be on, not keen on leaving chicken etc in the slow cooker for a couple of hours before it goes on, so might just leave it on all day on time and see how that goes. You could do it the other way about. Get a timer plug and put it on right away, then set it to turn off after the 8 hours of cooking. If you are out for say 10 hours food should either still be warm or just need a heat up when you get back from work. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted October 24, 2013 Share Posted October 24, 2013 You could do it the other way about. Get a timer plug and put it on right away, then set it to turn off after the 8 hours of cooking. If you are out for say 10 hours food should either still be warm or just need a heat up when you get back from work. I was thinking that, and some busybody on another forum said that if it's chicken etc, and it starts to cool down it can start getting bacteria etc. I think personally she's talking pish as you can eat chicken cold after it's been cooked, obviously, that is probably the best bet! I'm not sad enough to google that by the way, stumbled across it looking for a recipe! 0 Quote Link to comment Share on other sites More sharing options...
footiechick Posted October 25, 2013 Share Posted October 25, 2013 Chicken tikka masala Chicken thighs (2 or 3 per person) 3/4 tin coconut milk tin tomatoes 1 tblsp grated ginger 2 garlic cloves 1 onion 2 tsp garam masala 1 tsp ground coriander 1 tblsp palm sugar 1/4 tsp chilli flakes 1/4 tsp salt *It says to sear the chicken with a sprinkling on garam masala but I didn't bother, I just put it straig in with the onion. * melt some oil and butter in a pan and add the ginger and garlic, when it's sizzling add the coconut milk and tomatoes then add all the spices and palm sugar * bung it all in slow cooker. Doesn't need long 4 hours on low. (I reduced the sauce a wee bit to thicken it up at the end) Very tasty! :-) 0 Quote Link to comment Share on other sites More sharing options...
t1t3h Posted October 25, 2013 Share Posted October 25, 2013 (edited) I'm not sure if it's been posted before, but this is great in the slow cooker. http://www.bbcgoodfood.com/recipes/1853639/mexican-beef-chilli Since I only have a small slow cooker I just used a small pack of diced beef, one tin of chopped tomatoes, one onion and 500ml of beef stock. Instead of garlic and and chipotle paste I used the Heinz Chipotle & Garlic Hot sauce that you can get out of ASDA or Tesco. I would recommend using more cinnamon and cumin than suggested, for example I used 2 tablespoons of cumin and a tablespoon of cinnamon in my slow cooker and it turned out much better than a previous attempt which was a little flavorless in my opinion and I was quite generous with the chipotle sauce to make it smokier. It smells incredible when it's cooking and tastes even better! The sauce is absolutely fantastic to use as a dip for tortilla chips as well. Edited January 17, 2015 by t1t3h 0 Quote Link to comment Share on other sites More sharing options...
Greenlantern Posted October 26, 2013 Share Posted October 26, 2013 Beef and potato stew in. 0 Quote Link to comment Share on other sites More sharing options...
fanny paddery Posted October 26, 2013 Share Posted October 26, 2013 Did UtN's stovies tonight, very enjoyable 0 Quote Link to comment Share on other sites More sharing options...
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