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The P&B Slow Cooker Owners Club


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  • 1 month later...
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  • 2 months later...

Made stovies today using Unleash the Nade's recipe earlier in this thread. Fired everything in the slow cooker then went out sledging with the wee one.

Back in the house to a warm plate of stovies. Magic.

And for anyone wondering about said recipe, here it is:

Never made them in my SC yet but was going to try them next.

I suppose you would just make them the same as normal.

There was a Stovies thread some time ago and there are lots of different recipes,but here's mine.

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

Enjoy

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Too many pages to trawl through but can you cook a whole chicken? Do you need any stock/water or just cook for a long time?

Easy. A pint of chicken stock and cook it at low for about 6 hours.

I normally put the chicken on balls of tin foil to stop it lying in the stock and prevent the bottom of the carcass becoming a mush.

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Easy. A pint of chicken stock and cook it at low for about 6 hours.

I normally put the chicken on balls of tin foil to stop it lying in the stock and prevent the bottom of the carcass becoming a mush.

You could make a trivet using veggies and incorporate them into the gravy.

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recipe please. Thanks

I've posted it before but here it is

Chicken - a whole one jointed or I use thighs or drumsticks

500ml water

500ml stock

250ml Chinese cooking wine (or sherry)

60ml light soy sauce

40ml oyster sauce

40g brown sugar

2 garlic cloves bruised

1.5" ginger sliced

1.5 star anise

0.5 TSP Chinese 5 spice

1 red chilli halved

Bung everything in on low for 6-8 hours. Strain it and take chicken off bones. Taste the broth and add a dash of fish sauce and lime if you like. Serve the broth with noodles, the chicken meat, spring onions and coriander.

So moreish! And delicious!

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  • 3 weeks later...
Just got one and doing a simple beef stew to get going.

What's the best way to do the tatties?

Chopped and chucked in or seperate?

I would say separate as the moisture in tatties would make the stew a bit wet.

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  • 3 weeks later...

There is nothing better than coming in off the night shift, making something in the slow cooker before going to bed for a couple hours. When you wake up, the smell is from the Gods.

I done some silverside in the slow cooker on Sunday.

500ml water

2 x beef oxo cubes

2 x carrots lining the bottom of the dish

1 x onion roughly chopped

Tomato purée

Worcester Sauce.

I browned the meat off before putting it in around 9am and by 4pm it was ready.

Served with tatties, broccoli and Savoy cabbage. But rather than a gravy, I blended the stock/carrot/onion combo into a thick sauce that was magic.

Oh and I would've put red wine in, but the wee one was having it too.

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