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Slow Cooker recipes
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Does anyone have one? Are they worth buying? My mum has been raving about one she got.
Argos have a deal on at the moment so was thinking about getting one.
Im on my own, but would like to make enough for 2 meals, so what size should i get? Argos do only 3.5 L or 1.8L.
I work 12 hour shifts so would be ok to leave on for 12 hours?
Thanks
p.s im bad at cooking so the idea of throwing everything in pot and leaving it appeals to me
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This is a recipe from the Crock Pot (slow cooker ) site. I wouldn;t have thought rice pudding would be a good candidate for a slow cooker but according to the company this can be done.;)
Rice Pudding
Cook Time: 2½ hours on Low and 1 hour on Warm
Slow Cooker Size: 4 - 4.7 Litres-5 - 5.7 Litres
Yields : 4-6 servings
Ingredients
100 g short grain pudding rice
600 ml semi-skimmed milk
300 ml double cream
50 g caster sugar
25 g unsalted butter
½ tsp nutmeg, freshly grated
Directions- Rinse rice in a sieve, drain and then place in stoneware.
- Add milk, double cream and sugar. Stir together gently.
- Add butter in small knobs.
- Grate nutmeg over the surface.
- Place lid on stoneware and then turn dial to Low and cook for 2½ hours.
- Remove lid of stoneware and stir rice gently with a wooden spoon.
- Replace lid, turn dial to keep warm and allow to stand for 1 hour before serving to allow the rice to absorb any excess liquid.
- Serve with grated nutmeg and jam.
I don't know if the link to this site has been entered here, but in case anyone would like it here it is:
http://www.crockpot.co.uk/Recipes.aspx?crs=j0FlQB20MwU=
This is the United Kingdom version of their site they have others- U.S. - Eastern Europe, etc. 0 -
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not so much a recipe as an idea, but in an effort to use less processed foods and get more veg and vitamins into us we've been making our own tomato sauce for pasta and chilli by throwing a bunch of veg into the slow cooker with some herbs and stock cubes and a little water and it comes out amazing.
we threw in tomatoes, courgettes, aubergines, onions, mushrooms, carrots, spinach and i'm sure some other stuff (i think it was 11 different veg iirc) and added some herbs and spices and a couple of beef stock cubes and then left it on low for a day, then let it cool and bagged it up in ziplock bags and stuck it in the freezer and it just takes 10 minutes to heat them through to defrost them as they are a flat shape with a lot of surface area.
brown off some mince and add whatever else you fancy and combine with the sauce and you have yourself a very quick chilli or bolognese and you know exactly what went into it. 0 -
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i've never actually tried it like that, but it might be worth a shot.
you'll probably have to put it in towards the end of the cooking and check it every so often to make sure it doesn't go too soggy though.
i've always been a big fan of just trying random stuff, so i'm interested to see how well it goes. 0 -
Having stuffed flank steak (bacon, bread crumbs, herbs) with root veg in the slow cooker tonight... parsnip, carrot, potato, fresh herbs, red wine, stock. It smells fab and its just whats needed after a day painting the sitting room.
:D 0 -
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I would add the meat to the slow cooking process as it is the long slow cooking of the meat that gives the intense flavour. The veg by themselves are great however. try using natural stocks however not cubes with additives.not so much a recipe as an idea, but in an effort to use less processed foods and get more veg and vitamins into us we've been making our own tomato sauce for pasta and chilli by throwing a bunch of veg into the slow cooker with some herbs and stock cubes and a little water and it comes out amazing.
we threw in tomatoes, courgettes, aubergines, onions, mushrooms, carrots, spinach and i'm sure some other stuff (i think it was 11 different veg iirc) and added some herbs and spices and a couple of beef stock cubes and then left it on low for a day, then let it cool and bagged it up in ziplock bags and stuck it in the freezer and it just takes 10 minutes to heat them through to defrost them as they are a flat shape with a lot of surface area.
brown off some mince and add whatever else you fancy and combine with the sauce and you have yourself a very quick chilli or bolognese and you know exactly what went into it.0 -
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we don't always have the same type of meat in it so it's no good putting it in early on. anyway, i much prefer to dry fry my mince in a frying pan on a very high heat to get nice chunky caramelised meat.I would add the meat to the slow cooking process as it is the long slow cooking of the meat that gives the intense flavour. The veg by themselves are great however. try using natural stocks however not cubes with additives.
also, the last time we did it, we did away with the freezer bags and put it into hot jars and they are away in a press now for when we need them. dolmio eat your heart out! 0 -
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Bought a slow cooker at the weekend, and currently have a beef and stout stew being cooked for tonight.
My plan for the slow cooker is to use it mainly for a dinner I can prepare in the evening, whack it in to cook the following morning before going to work and then return home to a nice dinner 12 hours later.
However, having bought a cookbook most of the recipes seem to take 6 to 8 hours on a low heat which isn't ideal as I'm out of the house for 12 hours. I had thought I could overcome this by using a timer plug on the slow cooker, but the books seem to suggest that it's important to only add hot stock, whereas mine would be cold at the start of the cooking process (on a timer plug) if I added it hot a few hours earlier before heading to work.
This gives me three options:
1) Start the cooking process with cold stock (i.e. it will be cold by the time the timer plug kicks in)
2) Lengthen the cooking process to 12 hours regardless of the recipe (if it's on low, this should be fine)
3) Avoid recipes that take less than 12 hours
Any thoughts?
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I bought ingredients to make this and just realised I forgot the peppers, mushrooms and coconut milk.2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds
Whiz all the ingredients in a food processer. Bash the toasting spices in a mortar & pestle before adding them. Add a can of chopped tomatoes and a tin of cocant milk too. Then put the sliced chicken fillet pieces, an onion, 2 peppers, some mushrooms in the slow cooker. Cover with the above sauce and cook on low for 8 hours. Nicest Korma ever. You coud add cream too if you like but I think the above is fine. Actually, we're having it tonight
http://www.jamieoliver.com/recipes/curry-recipes/easy-homemade-curry-pastes
Could I leave out the peppers and mushrooms or would it destroy the flavour of the dish? Could I use regular/single cream instead of the coconut milk?0 -
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You could I'd leave out the peppers & mushrooms although you should replace them with some other veg. I think it would be better with either or both.
You could omit the coconut milk and replace with tinned tomatoes and add cream at the end.
Good luck and enjoy
Thanks for your help.
I was in town and got the Coconut Milk and mushrooms but forgot the peppers :rolleyes:
Am going to make it tomorrow hopefully, so will let you know how it goes 0 -
i decided to give slow cooker chicken a go yesterday and it turned out very well.
i'd read that if you want crispy/brown skin, you should make a sling out of a couple of layers of tinfoil so you can lift it out and put it in the oven for 20 minutes at the end, but we weren't going to be eating the skin so i didn't bother.
I didn't put any seasoning or oil on the meat either (and didn't add any juice at all), i just put in some cut up carrots and a parsnip and a roughly chopped onion and some garlic as a base and chucked the chicken in on top, put it on high until it started to get condensation on the inside of the lid to make sure it was hot enough, then left it on low all day and it was great! will definitely be doing it again.
lovely and tender and juicy and plenty of stock in the bottom that made a lovely gravy. 0 -
That's weird - only spotting your post now vibe666 and I cooked something very similar yesterday!
3 roughly chopped carrots, 3 v roughly chopped onions, about 6 bashed cloves of garlic and a roughly chopped pepper as a base. Mixed a bit of oil with some herbs and spices (oregano, thyme, cayenne pepper, cumin, chilli) and rubbed over the chicken and onto the veg. Added a few tablespoons of water so the base was covered and let cook on high for 5 hours. Put two slices of orange on top of the chicken, could just about taste later, lemon might have been nicer though.
It built up a lot of juices, chicken was almost boiling so I tipped them out half way though, as soon as I did I realised I should have saved them for a gravy! Idiot!
The chicken just fell off the bone afterwards, delicious! Served with roast potatoes and the veg.0 -
I got this book, it's excellent. 350 pages with lots of excellent photos. I'll try out some of the recipies and report back.;)
http://www.ebay.ie/itm/Slow-Cooker-Quick-and-Easy-Proven-Recipes-Series-Q-/150798474294?pt=Non_Fiction&hash=item231c4a1c36#ht_974wt_905
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2 cloves of garlic / a thumb-sized piece of fresh root ginger / ½ teaspoon cayenne pepper / 1 teaspoon garam masala / ½ teaspoon sea salt / 2 tablespoons groundnut oil / 1 tablespoon tomato purée / 2 fresh green chillies / 3 tablespoons desiccated coconut / 2 tablespoons ground almonds / a small bunch of fresh coriander
Spices for toasting 2 teaspoons cumin seeds / 1 teaspoon coriander seeds
Whiz all the ingredients in a food processer. Bash the toasting spices in a mortar & pestle before adding them. Add a can of chopped tomatoes and a tin of cocant milk too. Then put the sliced chicken fillet pieces, an onion, 2 peppers, some mushrooms in the slow cooker. Cover with the above sauce and cook on low for 8 hours. Nicest Korma ever. You coud add cream too if you like but I think the above is fine. Actually, we're having it tonight
http://www.jamieoliver.com/recipes/curry-recipes/easy-homemade-curry-pastesThe Lovely Muffin wrote: »Thanks for your help.
I was in town and got the Coconut Milk and mushrooms but forgot the peppers :rolleyes:
Am going to make it tomorrow hopefully, so will let you know how it goes
I made the Korma and while it was nice, there was too much of a tomato taste, which is probably my own fault as I forgot the peppers and coriander.
Will try it again soon and let you know how it goes.0 -
This evening I did a simple (make it up as you go) chicken curry in the slow cooker. Not sure what type - would it be a korma?
(small second helpings, forgot to photo the main dish!)
Serves 4
Spices (v roughly)
3 tablespoons paprika
2 tablespoons ground coriander
1 tablespoon chilli powder
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1 teaspoon cinnamon
Fried 3 chopped onions in oil and a bit of salt, added a splash of water.
Added half the spices to the fried onions and fry for a further 2 mins, then add to slow cooker.
Dice 4 chicken breasts and add to oil, fry on a high heat.
When starting to brown add the second half of the spices.
Add salt and pepper.
Add chicken to the slow cooker.
Add one tin of chopped tomatoes and half tin of coconut milk.
Add 4 cardamom pods and 3 bay leaves.
I didn't think it was looking curry'ish enough so I added about a half cup of McDonnells curry sauce, made from powder.
Leave on the slow cooker on high for 2 hours.
Add chopped bunch of coriander for the last 30mins and taste for seasoning, I had to add some pepper here.
Fish out the cardamom pods and bay leaves and serve!
Seems like a lot of spices but I find spices mellow a lot in the slow cooker, was about medium heat at the end and very tasty!
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I didn't think it was looking curry'ish enough so I added about a half cup of McDonnells curry sauce, made from powder.
I was going with it oh so well until this bit.
Now you'll never really know what the combination of spices you chose would have tasted like because they are masked by who knows what number of ingredients in that curry sauce.
My dad does this kind of thing all the time - he'll make a lovely homemade soup, then add a packet of soup "to give it more flavour" - ends up tasting rather like packet soup:rolleyes:!
I'd urge people to have more confidence in their homemade dishes and not add prepared sauces, or packet mixes to them - kinda defeats the purpose of making homemade in the first place if you ask me (which you didn't - apologies if this is unappreciated feedback).0 -
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I've just ordered a small Hinary 1.5 ltr slow cooker from Amazon in the UK for delivery in a week. Quite excited now and will be looking at simple goulash type recipes with anticipation. As a man, I haven't done a huge amount of cooking in the past and now after my divorce I need to buck up Have to figure something out to persuade my son, who lives with me, to eat it. He hates stew (!!). 0
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I've got this in my slow cooker now, I altered the recipe a little bit.
http://planningwithkids.com/2011/05/02/slow-cooker-spaghetti-bolognese/
I used all the ingredients in the original recipe and added the following to it.2 teaspoons light soy sauce
2 teaspoon dark soy sauce
Splash of dark soy sauce over the mince while cooking in the pan.
1 Carrot (diced up small)
Few mushrooms (died up small)
Pinch of chilli flakes, rosemary, basil
1 big garlic clove
Cracked black pepper
Hopefully it'll turn out nice, will report back tonight when it's cooked and let you know for sure. 0
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