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Slow Cooker recipes

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Comments

  • #1112
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭Dizzyblonde


    Deleted User wrote: »
    I was looking at 3kg+ pork joints earlier, would a slow cooker get hot enough to cook one through?

    If it fits in the slow cooker it will definitely cook through. The most epic thread we have in the Cooking Club is for slow cooked pulled pork, and although the original post is for a 1.5kg joint, I've done much bigger ones although I don't use nearly as much liquid as that recipe recommends.

    http://www.boards.ie/vbulletin/showthread.php?t=2056106123


  • #1113
    Chuchote
    Closed Accounts Posts: 5,368 ✭✭✭Chuchote


    Getting back to these squash, how long do they take in the slow cooker, please? I have a bunch of squashes - a couple of butternuts, and several fancy-dancy ones bought in The Lotts Company so I could watch them gradually change colour for a couple of months as a 'flower arrangement' in a bowl. Time to cook them now. One I'm a bit doubtful about, it's more gourdy than squashy; the others are deffo ready for deliciousness.


  • #1114
    daisybelle2008
    Registered Users Posts: 2,403 ✭✭✭daisybelle2008


    Chuchote wrote: »
    Getting back to these squash, how long do they take in the slow cooker, please? I have a bunch of squashes - a couple of butternuts, and several fancy-dancy ones bought in The Lotts Company so I could watch them gradually change colour for a couple of months as a 'flower arrangement' in a bowl. Time to cook them now. One I'm a bit doubtful about, it's more gourdy than squashy; the others are deffo ready for deliciousness.

    I did a full fairly large butternut squash in the slow cooker yesterday. Just put the whole thing in there (no liquid) unpeeled. It was ready after about 2 hours. Peel came off easy and just cut and scraped off the seeds. I'm just lazy about peeling and chopping them raw and this was a Lidl .49 cent one, yours are more fancy so you might want a better method!


  • #1115
    Chuchote
    Closed Accounts Posts: 5,368 ✭✭✭Chuchote


    No, that sounds fine! I just like to have my squash and eat them too!


  • #1116
    daisybelle2008
    Registered Users Posts: 2,403 ✭✭✭daisybelle2008


    Chuchote wrote: »
    No, that sounds fine! I just like to have my squash and eat them too!

    Don't we all :D. I would line with foil next time, personally, although there wasn't much cleaning but the foil keeps it spotless.

    Spuds comes out great too, unpeeled tossed in olive oil, salt and then wrapped in foil, line sc with foil.

    Appearently Maillard reaction when starches cooked in absence of liquid is optimised in slow cooker and gives a lovely flavour.


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  • #1117
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    daisybelle2008 wrote: »
    I did a full fairly large butternut squash in the slow cooker yesterday. Just put the whole thing in there (no liquid) unpeeled. It was ready after about 2 hours. Peel came off easy and just cut and scraped off the seeds. I'm just lazy about peeling and chopping them raw and this was a Lidl .49 cent one, yours are more fancy so you might want a better method!

    You got it. My wrists cannot cope with cutting hard things so this works great for me; saw a photo online and it felt very strange at first. Works with sweet potatoes too and with them the peel just slithers off.


  • #1118
    Alf Stewart.
    Closed Accounts Posts: 4,789 ✭✭✭Alf Stewart.


    Anyone any tips for cleaning the insides of a slow cooker?

    The actual metal part?


  • #1119
    BetsyEllen
    Registered Users Posts: 1,360 ✭✭✭BetsyEllen


    Hi all.

    I'm buying a slow cooker tonight. Going to do a whole chicken in it tomorrow, leaving it on whilst I'm at work.
    The cats will be happy :)

    Have a question for you - I'm going to do a joint of beef in it over the weekend; what type of cut should I use?
    I've read it's nice to just put it in with some veggies at the bottom and a cup of water and then just leave on low for 8 hours.
    What cut would you use for this?

    Thanks


  • #1120
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Brisket!


  • #1121
    dastardly00
    Registered Users Posts: 13,304 ✭✭✭✭dastardly00


    Lovely Bloke wrote: »
    Brisket!

    Where would usually get brisket, in your local butchers? I can never seem to get it anywhere. Dunnes/Tesco etc. never have it


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  • #1122
    heldel00
    Registered Users Posts: 1,832 ✭✭✭heldel00


    Betsy you'll need to brown thr chicken in a very hot oven for a few mins when it is finished. It is very anaemic looking otherwise!


  • #1123
    Harry Palmr
    Closed Accounts Posts: 40,061 ✭✭✭✭Harry Palmr


    Just to mention the Guardian/Observer has a series of one pot recipes running right now.
    https://www.theguardian.com/lifeandstyle/2017/jan/25/20-best-one-pot-recipes-part-3-risotto-stew-margot-henderson-nigel-slater


  • #1124
    arian
    Registered Users Posts: 220 ✭✭arian


    Harry Palmr wrote: »
    Just to mention the Guardian/Observer has a series of one pot recipes running right now.
    https://www.theguardian.com/lifeandstyle/2017/jan/25/20-best-one-pot-recipes-part-3-risotto-stew-margot-henderson-nigel-slater

    Good spot. As usual though, posh chefs don't like to talk about slow cookers :(

    This post has links to all four parts and a list of the recipes in each part.


  • #1125
    BetsyEllen
    Registered Users Posts: 1,360 ✭✭✭BetsyEllen


    heldel00 wrote: »
    Betsy you'll need to brown thr chicken in a very hot oven for a few mins when it is finished. It is very anaemic looking otherwise!

    It's only for me and the cats haha, we don't mind!
    I'll remember your tip for the future though, thanks :)


  • #1126
    BetsyEllen
    Registered Users Posts: 1,360 ✭✭✭BetsyEllen


    The beef was a success, a little dry but that's my fault as it was quite a lean cut.

    Now I have a pot of juices - I've drained out the lumps of veg, can I just freeze the remaining liquid now to use as stock? Or any other recommendations?


  • #1127
    heldel00
    Registered Users Posts: 1,832 ✭✭✭heldel00


    I use it as the liquid for my stew and I then usually freeze the stew if I don't fancy two beefy meals in a row.


  • #1128
    Cunning Stunt
    Registered Users Posts: 1,292 ✭✭✭Cunning Stunt


    I have been looking at the list but does anyone have a good/favorite 'one pot' recipe which does not require adding stuff during the cooking process? I have bought a slow cooker with a starter timer and would like to be able to put stuff in in the morning, then have it start while I am at work and come home to it being more or less ready. It would really help take the hassle out of our hectic evenings at the moment with 2 small kids and a kitchen renovation looming where we wont have as much space to prepare a lot. - or am I expecting too much from it?

    Thanks for any info!


  • #1129
    spottybananas
    Registered Users Posts: 1,832 ✭✭✭spottybananas


    Cunning Stunt wrote: »
    I have been looking at the list but does anyone have a good/favorite 'one pot' recipe which does not require adding stuff during the cooking process? I have bought a slow cooker with a starter timer and would like to be able to put stuff in in the morning, then have it start while I am at work and come home to it being more or less ready. It would really help take the hassle out of our hectic evenings at the moment with 2 small kids and a kitchen renovation looming where we wont have as much space to prepare a lot. - or am I expecting too much from it?

    Thanks for any info!

    Anything I make I just throw everything in at that start, Mexican type stews, Irish stews, pulled chicken/pulled pork, I don't think I've ever made anything that required me to add stuff during the cooking process.


  • #1130
    Cunning Stunt
    Registered Users Posts: 1,292 ✭✭✭Cunning Stunt


    Thanks - I must have been just unlucky with the recipes I read so far - was beginning to think I had made a mistake buying it! I will keep reading so..


  • #1131
    Chuchote
    Closed Accounts Posts: 5,368 ✭✭✭Chuchote


    Cunning Stunt wrote: »
    Thanks - I must have been just unlucky with the recipes I read so far - was beginning to think I had made a mistake buying it! I will keep reading so..

    I don't use the slow cooker much, but discovered early on that when I do use it, I should always use it on 'high'. But that may just be the brand I bought.


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  • #1132
    heldel00
    Registered Users Posts: 1,832 ✭✭✭heldel00


    Please don't scold or scorn but this is honestly the easiest and IMO tastiest stew recipe EVER ....

    Brown your stewing steak, throw in a few chunky carrots, quarter the whole onions, peeled whole baby potatoes, whole mushrooms and a packet of oxtail soup with maybe pint and quarter of water (just make sure its less than whatever the packet advises as slowcookers don't evaporate off excess water) 6/7 hours on low
    It may not be the healthiest thing in the world but its delish.


  • #1133
    rawn
    Registered Users Posts: 3,093 ✭✭✭rawn


    heldel00 wrote: »
    Please don't scold or scorn but this is honestly the easiest and IMO tastiest stew recipe EVER ....

    Brown your stewing steak, throw in a few chunky carrots, quarter the whole onions, peeled whole baby potatoes, whole mushrooms and a packet of oxtail soup with maybe pint and quarter of water (just make sure its less than whatever the packet advises as slowcookers don't evaporate off excess water) 6/7 hours on low
    It may not be the healthiest thing in the world but its delish.

    Why peel the baby potatoes if you don't mind me asking?

    Sounds lovely but I couldn't use the oxtail soup myself, I think I'd prefer a mild beef stock :D


  • #1134
    keane2097
    Registered Users Posts: 17,770 ✭✭✭✭keane2097


    Oxtail soup in a stew is mighty stuff. Haven't done it in a while myself but if we get a bit of bad weather I might give it a spin.


  • #1135
    Macy0161
    Registered Users Posts: 9,268 ✭✭✭Macy0161


    Cunning Stunt wrote: »
    Thanks for any info!
    I'd generally brown meats before starting, just as personal preference for the end result*, but apart from that it's all in at the start. Some receipes would suggest adding pasta or rice an hour before the end, but I've always found it handier to just cook them if needed (would generally go for bread with stews though).

    Would you use the timer, or just put it on low for the day? Our one has an "auto" setting that does it high for so long, and then switches it to low.

    Just on the excess liquid - you can also add lentils or a broth mix to thicken them up (but takes a bit of experimentation to get the quantity right). Gravy granules stirred in right at the very end (for the last few minutes whilst you are setting the table) also work for thickening up in my experience.

    *can also reduce the amount of fat. If we're doing meatballs in it, I'd night before put them in the oven for 10 minutes and a lot of the fat comes out.


  • #1136
    heldel00
    Registered Users Posts: 1,832 ✭✭✭heldel00


    rawn wrote: »
    Why peel the baby potatoes if you don't mind me asking?

    Sounds lovely but I couldn't use the oxtail soup myself, I think I'd prefer a mild beef stock :D

    Cos the husband is a fussy fecker. No other reason!


  • #1137
    padraig.od
    Registered Users Posts: 772 ✭✭✭padraig.od


    Does anyone have a nice recipe for a housekeepers cut of beef?


  • #1138
    Loire
    Registered Users Posts: 2,034 ✭✭✭Loire


    padraig.od wrote: »
    Does anyone have a nice recipe for a housekeepers cut of beef?

    Lob it into the slow cooker with sliced garlic, ginger, a beef stock cube and a glass of red wine and leave it for 6-7 hours on low..:cool:


  • #1139
    padraig.od
    Registered Users Posts: 772 ✭✭✭padraig.od


    Loire wrote: »
    Lob it into the slow cooker with sliced garlic, ginger, a beef stock cube and a glass of red wine and leave it for 6-7 hours on low..:cool:

    Sounds good, thanks


  • #1140
    cherryghost
    Moderators, Technology & Internet Moderators Posts: 17,132 Mod ✭✭✭✭cherryghost


    Loire wrote: »
    Lob it into the slow cooker with sliced garlic, ginger, a beef stock cube and a glass of red wine and leave it for 6-7 hours on low..:cool:

    Do you add any water at the bottom? Or do you just layer the cut with the above?

    Just wondering as I did lamb on the bone a few times. With just wine it wasnt enough and it dried up a bit.


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  • #1141
    Loire
    Registered Users Posts: 2,034 ✭✭✭Loire


    cherryghost wrote: »
    Do you add any water at the bottom? Or do you just layer the cut with the above?

    Just wondering as I did lamb on the bone a few times. With just wine it wasnt enough and it dried up a bit.

    Usually it's just a glass of wine for me. Maybe check it after a few hours.


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