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    Anyone know any good recipies to use on a slow cooker?

    Just cooked some stewing steak on one but wasnt sure if it was long enough but it was the nicest stuff I had in ages since I am used to frying meat in its own juices with no oil or grilling or putting in oven.

    I have some pork mince in the fridge as well as some chicken breasts and peppered steak from butchers and some Walls sausages and Lorne Sausage in the freezer.

    I would love to make a casserole or a chilli but have never done a proper one before, in the past when I have mince I just brown it then add chopped tomatoes and kidney beans and chilli/curry powder and its nice but nothing special but that was on the hob.

    Bear in mind I am not a excellent cook as am a bit "lazy" if it involves excess work i.e I dont mind chopping loads of veg but hate crushing garlic, chopping things so finely, adding loads of different things but that being said I would love to try.

    14 Comments

    we use slow cookers all the time - make up some gravy ( using cold water ) add your raw meat and veg and put it on for a couple of hours in the evening. turn it off b4 you go to bed. in the morning put it on low and by the time you get home in the evening then it's perfect.
    IMO stews/casseroles always taste better the next day which is why i cook it for a couple of hours the day before then finish it off the day of eating.

    I use mine for a killer steak and ale pie! Just brown the meat, throw it in the slow cooker with a bottle of the nearest ale/ lager/ beer, chop an onion and throw that in, mushrooms, sliced, and a tin of oxtail soup.... oxo cube, pepper, salt and whatever it takes to make it taste good, then leave it.... the longer the better...

    when its cooked all day, I just put it in a dish, and add a suet crust, 15 mins covered, and 15 mins open.... YUM!!! lol

    Sausage casserole! *drools*

    pulled pork

    Pork shoulder.
    Basic BBQ sauce.
    8 hours on high.

    Pulls apart with forks, goes great in soft buns with some coleslaw.

    more recipes here

    Banned

    arcangel111

    we use slow cookers all the time - make up some gravy ( using cold water … we use slow cookers all the time - make up some gravy ( using cold water ) add your raw meat and veg and put it on for a couple of hours in the evening. turn it off b4 you go to bed. in the morning put it on low and by the time you get home in the evening then it's perfect.IMO stews/casseroles always taste better the next day which is why i cook it for a couple of hours the day before then finish it off the day of eating.


    leaving warmed up food overnight at room temp to cool and then reheat is a sure fire way to get food poisoning eventually

    nah -
    so you're saying you've never left food out and warned it back up the next day?
    christmas turkey??
    leftover pizza... ??

    2 day old stew tastes amazing !!!!!

    okay as long as you heat it up thoroughly and at a high temperature ( kill off any bacteria)

    Banned

    arcangel111

    nah - so you're saying you've never left food out and warned it back up … nah - so you're saying you've never left food out and warned it back up the next day?christmas turkey??leftover pizza... ??2 day old stew tastes amazing !!!!!


    no chance - room temperature is a breeding ground for bacteria and a slow cooker on low isnt enough to kill it

    BTW, you cant make a stew in a slow cooker

    I do leg of lamb and topside beef in mine - just brown the meat on all sides in a frying pan before putting on top of chopped onion and carrots in the slow cooker. Add about 600mls of beef or chicken stock (cubes ok) some pepper over top and let it cook on slow for 6 hours or so. Meat falls apart and is SO tasty.

    I also just bought a slow cooker, so thanks for some of the ideas guys!

    Mmmmm. Off to buy a slow cooker later on. Sounds too yummy. (and hopefully scandalously easy.)

    They are great for cheaper cuts of meat like stewing steak, lamb shoulder etc. A beef carbonnade like the steak and ale pie above is great if using brown ale. Also a friend keeps chickens and gave me 2 out of the freezer; too tough to eat if roasted but cut up and cooked in red wine with a load of veggies for ages and it really tasted like chicken. Also a lamb shoulder cooked till the meat falls off is lovely. Our caseroles also often taste better after a spell in the freezer.
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