Slacker Posted January 6, 2017 Share Posted January 6, 2017 I've got this doner kebab in right now: http://www.frugalfamily.co.uk/homemade-doner-kebab-slow-cooker-slimming-world-fakeaway/. 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted January 6, 2017 Share Posted January 6, 2017 Might do that one on Sunday, good shout Slacker. 0 Quote Link to comment Share on other sites More sharing options...
stimpy Posted January 7, 2017 Share Posted January 7, 2017 Got a 6.5ltr slow cooker arriving from Amazon in the next few days. My very first one at the age of 42, think I'll start slowly with bolognese and stews and the like before I get adventurous and make a donner kebab. 0 Quote Link to comment Share on other sites More sharing options...
Slacker Posted January 8, 2017 Share Posted January 8, 2017 14 hours ago, stimpy said: Got a 6.5ltr slow cooker arriving from Amazon in the next few days. My very first one at the age of 42, think I'll start slowly with bolognese and stews and the like before I get adventurous and make a donner kebab. The kebab's incredibly easy. Mix together lamb mince and a load of herbs/spices, shape it, wrap it in tinfoil, place on a bed of onions and stick it on low for 4-5 hours. Delicious. 0 Quote Link to comment Share on other sites More sharing options...
stimpy Posted January 8, 2017 Share Posted January 8, 2017 The kebab's incredibly easy. Mix together lamb mince and a load of herbs/spices, shape it, wrap it in tinfoil, place on a bed of onions and stick it on low for 4-5 hours. Delicious. Yeah it does look easy just need to buy the spices, I usually cook traditional kind of fare so will probably be constantly filled with stew type things. I do all the cooking in the house so the thought of coming home and just spooning out portions and eating is very appealing. 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted January 8, 2017 Share Posted January 8, 2017 3 hours ago, Slacker said: The kebab's incredibly easy. Mix together lamb mince and a load of herbs/spices, shape it, wrap it in tinfoil, place on a bed of onions and stick it on low for 4-5 hours. Delicious. A couple of similar recipes didn't specify tin foil and i never had any in so i hope its still alright. Coming out at 6 so hopefully it hasn't dried out. 0 Quote Link to comment Share on other sites More sharing options...
The_Kincardine Posted January 8, 2017 Share Posted January 8, 2017 3 hours ago, Slacker said: The kebab's incredibly easy. Mix together lamb mince and a load of herbs/spices, shape it, wrap it in tinfoil, place on a bed of onions and stick it on low for 4-5 hours. Delicious. What's the point of the bed of onions here? Is it just to provide you with stewed onions? 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted January 8, 2017 Share Posted January 8, 2017 The onion flavour will still ooze through the doner meat though, my main concern is the meat drying out as i haven't put any foil around it. With under 2 hours of cooking time to go would there be any point in wrapping foil around it now? 0 Quote Link to comment Share on other sites More sharing options...
The_Kincardine Posted January 8, 2017 Share Posted January 8, 2017 6 minutes ago, throbber said: The onion flavour will still ooze through the doner meat though, my main concern is the meat drying out as i haven't put any foil around it. With under 2 hours of cooking time to go would there be any point in wrapping foil around it now? I've never used a crockpot so can't be certain but it's only cooking at, maybe, 95 degrees. You'd likely lose more moisture taking the lid off to check than you would leaving it alone. 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted January 8, 2017 Share Posted January 8, 2017 You should get one Kincardine they are great. 0 Quote Link to comment Share on other sites More sharing options...
Honest Saints Fan Posted January 8, 2017 Share Posted January 8, 2017 27 minutes ago, Bairnardo said: P&B needs to know how the rice pudding was. GIRFUY@Rugster It was excellent. Had it for pudding on Friday night. Whilst he starved and couldn't have his frozen pakora! 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted January 8, 2017 Share Posted January 8, 2017 I had biscuits and cheese. Far better than this rice pudding pish. -1 Quote Link to comment Share on other sites More sharing options...
The_Kincardine Posted January 8, 2017 Share Posted January 8, 2017 29 minutes ago, throbber said: You should get one Kincardine they are great. There's no need, throbby. I like slow cooking but prep everything in a cast iron casserole that's older than you then put it in a low* oven for hours. Achieves the same thing but means less to wash up. *low in temperature rather than height. BTW1 rice pudding needs a burnt skin. Crock pots don't do this. BTW2 cheese and biscuits almost always pishes over pudding. Both is perfect. 0 Quote Link to comment Share on other sites More sharing options...
Zen Archer (Raconteur) Posted January 8, 2017 Share Posted January 8, 2017 What's the point of the bed of onions here? Is it just to provide you with stewed onions? The onions act as a trivet and stop the foil coming in direct contact with the Base of the slow cooker. 0 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted January 8, 2017 Share Posted January 8, 2017 15 minutes ago, Rugster said: I had biscuits and cheese. You must've been cream crackered. 0 Quote Link to comment Share on other sites More sharing options...
Rugster Posted January 8, 2017 Share Posted January 8, 2017 30 minutes ago, The_Kincardine said: There's no need, throbby. I like slow cooking but prep everything in a cast iron casserole that's older than you then put it in a low* oven for hours. Achieves the same thing but means less to wash up. *low in temperature rather than height. BTW1 rice pudding needs a burnt skin. Crock pots don't do this. BTW2 cheese and biscuits almost always pishes over pudding. Both is perfect. Her rice pudding had a burnt skin. It looked disgusting. 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted January 8, 2017 Share Posted January 8, 2017 28 minutes ago, Rugster said: Her rice pudding had a burnt skin. It looked disgusting. 0 Quote Link to comment Share on other sites More sharing options...
Slacker Posted January 8, 2017 Share Posted January 8, 2017 2 hours ago, throbber said: A couple of similar recipes didn't specify tin foil and i never had any in so i hope its still alright. Coming out at 6 so hopefully it hasn't dried out. How did it go? 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted January 8, 2017 Share Posted January 8, 2017 How did it go? It went well, not going to say it was the most amazing thing I have eaten but was a nice and easy meal. Think I overdid the herbs a little! 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted January 8, 2017 Share Posted January 8, 2017 There's no need, throbby. I like slow cooking but prep everything in a cast iron casserole that's older than you then put it in a low* oven for hours. Achieves the same thing but means less to wash up. *low in temperature rather than height. BTW1 rice pudding needs a burnt skin. Crock pots don't do this. BTW2 cheese and biscuits almost always pishes over pudding. Both is perfect. They're still quite cheap though and they're a piece of piss to clean. I don't use mine that often but I like using it. 0 Quote Link to comment Share on other sites More sharing options...
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