Slow Cooker recipes

Teeley · 08-09-2016 06:36AM

athtrasna wrote: »

Made this again today

https://www.nigella.com/recipes/slow-cooker-lamb-and-pasta

Tweaking it everytime I do it. Minced lamb comes in packs of just over 400g so I only used one of those and swapped out the tinned tomatoes and 500ml of water for a carton of passata and about 100ml of water. Reduced the amount of pasta too. Definitely the best batch yet. I think next time I might add some mushrooms and maybe a splash of red wine.

Sounds delicious!..do you add the redcurrant jelly? If yes do you think it's possible to leave it out or can you suggest a substitute?! Thanks.

athtrasna · 08-09-2016 08:12AM

Teeley wrote: »

Sounds delicious!..do you add the redcurrant jelly? If yes do you think it's possible to leave it out or can you suggest a substitute?! Thanks.

I do. A sauce I make that requires redcurrant jelly suggests raspberry conserve as an alternative.

Evil_g · 08-09-2016 09:11AM

A_Sober_Paddy wrote: »

Hey all

Looking for a good recipe for ribs in the slow cooker...

http://i.imgur.com/cxo0ITY.gifv

Thank me later.

[edit] Anyone know whether and how I could embed that gif / video?

A_Sober_Paddy · 08-09-2016 11:15AM

Evil_g wrote: »

http://i.imgur.com/cxo0ITY.gifv

Thank me later.

[edit] Anyone know whether and how I could embed that gif / video?

Can anyone recommend a decent BBQ sauce? To use for the above recipe

hidinginthebush · 08-09-2016 11:59AM

A_Sober_Paddy wrote: »

Evil_g wrote: »

http://i.imgur.com/cxo0ITY.gifv

Thank me later.

[edit] Anyone know whether and how I could embed that gif / video?

Can anyone recommend a decent BBQ sauce? To use for the above recipe

From my own experience getting anything that isn't you standard Chef / KP sauce is usually a safe bet to go with. I can't recommend any particular brands (since there's no specific one I get every time) but that method hasn't set me wrong yet.

Kat1170 · 08-09-2016 12:04PM

A_Sober_Paddy wrote: »

Can anyone recommend a decent BBQ sauce? To use for the above recipe

The sauce they are cooked in ??

Sorry, I thought to serve with the ribs

eman66 · 08-09-2016 12:15PM

Je_suis_Jean wrote: »

Have this on the go at the moment - http://addapinch.com/cooking/slow-cooker-shredded-beef-recipe/

Probably the easiest thing I've ever "cooked" bar boiled eggs!!

FYI I buy 29oz jars of Montreal Seasoning for cooking steaks here http://www.amazon.co.uk/gp/product/B0014D1E1Q?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 Saves a fortune buying the tiny bottles and sachets and means I always have plenty of seasoning on hand which came in handy this morning.

gucci wrote: »

I meant to come on here and thank you, made this a couple of weeks ago, and made the beef nachos that are linked on the actual recipe.....so easy and so rewarding......it was a big hit with us!! (especially combined with home made guacamole that for once was made with avacados at the right stage of ripeness!)

What did you guys use for the beef broth in that recipie?

Glebee · 08-09-2016 02:18PM

Evil_g wrote: »

http://i.imgur.com/cxo0ITY.gifv

Thank me later.

[edit] Anyone know whether and how I could embed that gif / video?

Ive tried that. Out of this world fall of the bone ribs......

Dont forget to take the membrane of the back of the ribs. makes a hugh difference in my opinion...
And also a toast under the grill at the end to make it crisp up slightly....
Sweet Jesus I need ribs now...

A_Sober_Paddy · 14-09-2016 10:25PM

hey all just wondering if the following would be possible...

http://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry/

looking at doing this in the slow cooker, put everything bar fish into sc for 6 hours low and addinbg fish for an additional 30 minutes at the end to cook fish and help reduce the dish a little

Dizzyblonde · 15-09-2016 10:01AM

My concern would be whether the fish would ooze liquid into the curry (maybe that would only happen if the fish was frozen), and being in slow cooker it wouldn't reduce so the curry sauce and flavours would be diluted.

You could cook the fish separately at the end and stir it in?

jharr100 · 15-09-2016 01:13PM

Dizzyblonde wrote: »

My concern would be whether the fish would ooze liquid into the curry (maybe that would only happen if the fish was frozen), and being in slow cooker it wouldn't reduce so the curry sauce and flavours would be diluted.

You could cook the fish separately at the end and stir it in?

I think cooking a recipe like this in the slow cooker would cause everything to go to mush and wouldn't be very appealing at all.
Slow cookers are great for cheaper cuts where slow cooking tenderizes the meat. But fish would disintegrate totally in my opinion.
Only my opinion though .

A_Sober_Paddy · 15-09-2016 01:24PM

The fish would only be added at the very end, when the lid is off to let it reduce a little

54and56 · 17-09-2016 07:05AM

Evil_g wrote: »

http://i.imgur.com/cxo0ITY.gifv

Thank me later.

[edit] Anyone know whether and how I could embed that gif / video?

Want to make this today bit all I can find are Bacon ribs. Will they do?

atilladehun · 17-09-2016 07:09AM

Je_suis_Jean wrote: »

Want to make this today bit all I can find are Bacon ribs. Will they do?

They look delish.

I wouldn't think so. Pork ribs are common enough. Did you shop around?

the beer revolu · 17-09-2016 12:00PM

Je_suis_Jean wrote: »

Want to make this today bit all I can find are Bacon ribs. Will they do?

No no no.
Plain boiled bacon ribs are lovely but they are not a substitute for pork ribs for BBQ

54and56 · 17-09-2016 12:19PM

atilladehun wrote: »

Pork ribs are common enough. Did you shop around?

Na, just checked the local supermarkets Tesco/Dunnes and Aldi hence ended up with bacon ribs

I do actually like bacon ribs but usually have them boiled and have them with some boiled and buttered baby spuds and cabbage (yummm) and I dip the ribs in brown HP sauce. They won't be wasted I assure you!!!

Went to Fenlons butchers in Stillorgan and picked up three racks of pork ribs which are now in the slow cooker covered in that lovely BBQ marinade. Can't wait for dinner tonight

OldMrBrennan83 · 17-09-2016 12:40PM

This post has been deleted.

54and56 · 17-09-2016 12:45PM

Patww79 wrote: »

This post has been deleted.

Are they not too salty??

OldMrBrennan83 · 17-09-2016 12:46PM

This post has been deleted.

BaZmO* · 17-09-2016 01:08PM

I've always been able to get Pork Ribs in Superquinn/Supervalu. Haven't gotten them in a while though so not sure how available they are nowadays.

54and56 · 22-09-2016 08:07PM

Evil_g wrote: »

http://i.imgur.com/cxo0ITY.gifv

Thank me later.

[edit] Anyone know whether and how I could embed that gif / video?

That GIF drove me crazy trying to figure out the ingredients. Must have watched it 20 times

So, here it is in glorious YouTube with a pause button!!!

First time I made it I made the mistake of using Cayenne Chilli Pepper instead of Cayenne Pepper and as I didn't have plain old Chilli Powder I used some dried chillis. To say it was a spicy was an understatement!! Too hot for the kids so I ended up eating ribs for a couple of days out of pure stubbornness.

Made it again with proper Cayenne Pepper and Chilli Powder with a 480G bottle of €0.95 Tesco BBQ sauce as the base and it worked out 100%. It's a keeper for the winter that's for sure.

Stick it on low before heading out to work on a Friday, pick up some chips on the way home along with some beers and wine for myself and Mrs Jean and family movie night is sorted

Speedwell · 22-09-2016 08:16PM

Je_suis_Jean wrote: »

First time I made it I made the mistake of using Cayenne Chilli Pepper instead of Cayenne Pepper and as I didn't have plain old Chilli Powder I used some dried chillis. To say it was a spicy was an understatement!! Too hot for the kids so I ended up eating ribs for a couple of days out of pure stubbornness.

Made it again with proper Cayenne Pepper and Chilli Powder with a 480G bottle of €0.95 Tesco BBQ sauce as the base and it worked out 100%. It's a keeper for the winter that's for sure.

I have been cooking with chile peppers and making my own chili powder (note the difference in spelling) for over 30 years, and nothing about these two paragraphs makes sense to me. Cayenne pepper is nothing but powdered cayenne chile pods. Chili powder is a combination of spices, such as ground chile pepper, ground cumin, salt, and garlic, used as the spice base for making the dish "chili". What did you actually use?

By the way, boiling bacon ribs to get the salt out and using them as if they were fresh pork ribs resulted in an inedible mess when we tried it. And I'm from Texas and I know what ribs are and how to cook them. It's difficult to find good ribs for making BBQ around here that aren't already cut apart and covered with some flourescent red sauce.

OldMrBrennan83 · 22-09-2016 08:28PM

This post has been deleted.

54and56 · 22-09-2016 08:33PM

Speedwell wrote: »

I have been cooking with chile peppers and making my own chili powder (note the difference in spelling) for over 30 years, and nothing about these two paragraphs makes sense to me. Cayenne pepper is nothing but powdered cayenne chile pods. Chili powder is a combination of spices, such as ground chile pepper, ground cumin, salt, and garlic, used as the spice base for making the dish "chili". What did you actually use?

Used the one on the left last week as the "Cayenne Pepper" along with crushed chillis. Used the newly acquired one on the right this week along with a generic "Chilli Powder" which worked out fine.

Speedwell wrote: »

By the way, boiling bacon ribs to get the salt out and using them as if they were fresh pork ribs resulted in an inedible mess when we tried it. And I'm from Texas and I know what ribs are and how to cook them. It's difficult to find good ribs for making BBQ around here that aren't already cut apart and covered with some flourescent red sauce.

If you are anywhere close to Stillorgan then tip into http://fenelons.ie in the Shopping Centre (Mall for ypour Texans but then it's hardly a "mall"

) and you'll be able to buy all the unadulterated plain baby back pork ribs you can shake a stick at for €8.99 a KG. They have even removed the membrane on the back of the rack. Happy days.

Speedwell · 22-09-2016 08:52PM

There should properly be little to no difference between the contents of those two jars. I would be interested in seeing what whole dried chilies you used, though. I am a big fan of Aji Panca as an ingredient for my homemade chili powder, but I also got a bag of Bhut Jolokia the last time I placed an order, and we've been having some pyromaniac fun with those since. They have a lovely, fruity, complex flavor, if you can manage to taste past the heat. I bottled some, warmed in hot oil, in a large Kilner bottle and tasted the oil five months later... divine stuff. If you're a Satanist.

By the way, that's my contribution to the slow cooker recipe book: "Stew" a handful of whole dried chilies (chipotle is fun on the mild end, jolokia about as hot as I would go... scorpions and most of the "7-pots" are just too violent) in a neutral-tasting vegetable oil or refined coconut oil for several hours on low. Bottle in sterilised Kilner bottles, portioning the chili pods out between the bottles. Keep three months or longer before using. After the oil is used, add more warmed oil and keep a further three months. This should work two or three times on the same batch of pods.

ellejay · 23-09-2016 11:16AM

Thought this might be helpful to some other users, I cooked potatoes in my slow cooker last night and they were lovely.

They tasted like baked potatoes.

They were medium sized and cooked on high for 5 hours, didn't wrap in tinfoil.
Maybe I should have?

Speedwell · 23-09-2016 11:25AM

ellejay wrote: »

Thought this might be helpful to some other users, I cooked potatoes in my slow cooker last night and they were lovely.

They tasted like baked potatoes.

They were medium sized and cooked on high for 5 hours, didn't wrap in tinfoil.
Maybe I should have?

No, they just steam in tinfoil. Never wrap baked potatoes in tinfoil.

Zelda247 · 23-09-2016 01:00PM

ellejay wrote: »

Thought this might be helpful to some other users, I cooked potatoes in my slow cooker last night and they were lovely.

They tasted like baked potatoes.

They were medium sized and cooked on high for 5 hours, didn't wrap in tinfoil.
Maybe I should have?

What kind/size of pots did you use?

ellejay · 23-09-2016 01:35PM

Zelda247 wrote: »

What kind/size of pots did you use?

rooster potatoes, medium size.

_feedback_ · 26-09-2016 09:06AM

Hi guys - would this recipe be ok in the slow cooker? (just worried the amount of liquid wouldn't reduce down)

Slow Cooker recipes

Comments