Slow Cooker recipes

jharr100 · 26-09-2016 09:32AM

_feedback_ wrote: »

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

I would say it would be fine, keep an eye on it and add a drop of water if it starts to get really thick, but I'd say with the lid on it won't reduce too much on a low heat.
(You could add stock but this would increase the levels of salt)

hidinginthebush · 26-09-2016 10:24AM

It would be grand, but my main criticism of making stews in the slow cooker is that it doesn't get hot enough to melt the onions, and is quite watery as a result. A good stew IMO should be cooking in a thick pot for hours so that the veg all starts to literally melt into the sauce. There's nothing like it! A slow cooker can't hit that level of melty goodness unfortunately.

Fwiw I actually stay away from water-based dishes like stews in the slow cooker as a result. I think they just don't reduce down in a nice manner, or if they do, they still stay watery throughout the reduction unless you start adding in flour.

54and56 · 26-09-2016 10:43AM

This slow cooker lasagna looks good - https://www.youtube.com/watch?v=MqR86aQOZIE

Anyone here tried it?

Zelda247 · 26-09-2016 10:43AM

hidinginthebush wrote: »

It would be grand, but my main criticism of making stews in the slow cooker is that it doesn't get hot enough to melt the onions, and is quite watery as a result. A good stew IMO should be cooking in a thick pot for hours so that the veg all starts to literally melt into the sauce. There's nothing like it! A slow cooker can't hit that level of melty goodness unfortunately.

Fwiw I actually stay away from water-based dishes like stews in the slow cooker as a result. I think they just don't reduce down in a nice manner, or if they do, they still stay watery throughout the reduction unless you start adding in flour.

I must say I do agree with you on that, can I ask what you find cooks best in the slow cooker?

hidinginthebush · 26-09-2016 10:52AM

Zelda247 wrote: »

hidinginthebush wrote: »

It would be grand, but my main criticism of making stews in the slow cooker is that it doesn't get hot enough to melt the onions, and is quite watery as a result. A good stew IMO should be cooking in a thick pot for hours so that the veg all starts to literally melt into the sauce. There's nothing like it! A slow cooker can't hit that level of melty goodness unfortunately.

Fwiw I actually stay away from water-based dishes like stews in the slow cooker as a result. I think they just don't reduce down in a nice manner, or if they do, they still stay watery throughout the reduction unless you start adding in flour.

I must say I do agree with you on that, can I ask what you find cooks best in the slow cooker?

Things like bolognaise are amazing! Chilli and curries, both meat based and veg lentil based ones (actually I made a lentil one that was ridiculously good) too have worked well for me. Even simple things like following the instructions on a jar of Patak's curry paste led to one of the nicest curries I'd had in a long time. Pretty much anything non-water based will be lovely, I just think that a dish where you're expecting the water to dissipate like when on the hob / in the oven will lead to disappointment.

Zelda247 · 26-09-2016 10:54AM

hidinginthebush wrote: »

Things like bolognaise are amazing! Chilli and curries, both meat based and veg lentil based ones (actually I made a lentil one that was ridiculously good) too have worked well for me. Even simple things like following the instructions on a jar of Patak's curry paste led to one of the nicest curries I'd had in a long time. Pretty much anything non-water based will be lovely, I just think that a dish where you're expecting the water to dissipate like when on the hob / in the oven will lead to disappointment.

Thanks so much. Where do you normally get your slow cooker recipes from?

Dizzyblonde · 26-09-2016 10:56AM

_feedback_ wrote: »

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

It looks like a lot of liquid for the slow cooker. I tend to use no more than 500ml, so you'd need to cut either 250ml of the ale or 125ml each of the ale and tomato liquid.

OR

You could leave the liquid as it is and throw in a handful of pearl barley.

hidinginthebush · 26-09-2016 11:01AM

Zelda247 wrote: »

hidinginthebush wrote: »

Things like bolognaise are amazing! Chilli and curries, both meat based and veg lentil based ones (actually I made a lentil one that was ridiculously good) too have worked well for me. Even simple things like following the instructions on a jar of Patak's curry paste led to one of the nicest curries I'd had in a long time. Pretty much anything non-water based will be lovely, I just think that a dish where you're expecting the water to dissipate like when on the hob / in the oven will lead to disappointment.

Thanks so much. Where do you normally get your slow cooker recipes from?

This thread itself is a great resource, there was a pulled pork recipe posted a while back that I'm really keen to try, then after that google all the way (bbc good food and allrecipes are usually a good bet). I tihnk once you get past the initial hit and miss of finding what you think works adn what doesn't, there's no stopping you.

What I like about the slow cooker is how bloody easy it is to cook in it, it typically is usually a case of throw everything into the pot then sit back and let it run for 4 - 8 hours. There's the issue of having to take all day to cook it, but I'll usually lash something for the next few days on one evening after that day's dinner is eaten, then you've maybe the next 3 days of eating taken care of.

Macy0161 · 26-09-2016 11:12AM

hidinginthebush wrote: »

Fwiw I actually stay away from water-based dishes like stews in the slow cooker as a result. I think they just don't reduce down in a nice manner, or if they do, they still stay watery throughout the reduction unless you start adding in flour.

Not withstanding possible added salt issues, I find if you stir in some gravy granules for the last half hour it thickens up the sauces in stews/ casseroles.

Zelda247 · 26-09-2016 12:28PM

hidinginthebush wrote: »

This thread itself is a great resource, there was a pulled pork recipe posted a while back that I'm really keen to try, then after that google all the way (bbc good food and allrecipes are usually a good bet). I tihnk once you get past the initial hit and miss of finding what you think works adn what doesn't, there's no stopping you.

What I like about the slow cooker is how bloody easy it is to cook in it, it typically is usually a case of throw everything into the pot then sit back and let it run for 4 - 8 hours. There's the issue of having to take all day to cook it, but I'll usually lash something for the next few days on one evening after that day's dinner is eaten, then you've maybe the next 3 days of eating taken care of.

The one thing I found did not work well with the slow cooker is chicken.

jharr100 · 26-09-2016 04:08PM

Macy0161 wrote: »

Not withstanding possible added salt issues, I find if you stir in some gravy granules for the last half hour it thickens up the sauces in stews/ casseroles.

A small spoon of cornflour in a drop of cold water is great to thicken up a stew right at the end.
Quite often I'd add a can of chickpeas or haricot beans to a casserole or curry and that would act as a thickening agent. Ground almonds are also a nice addition at the end of a curry.

Name Changed · 21-10-2016 01:44PM

I've gone off using the slow cooker. I don't like having something plugged in for hours when I amen't at home.

talking_walnut · 21-10-2016 01:48PM

Name Changed wrote: »

I've gone off using the slow cooker. I don't like having something plugged in for hours when I amen't at home.

Do you unplug the fridge when you leave too?

Name Changed · 21-10-2016 01:51PM

talking_walnut wrote: »

Do you unplug the fridge when you leave too?

suppose not

talking_walnut · 21-10-2016 02:04PM

Name Changed wrote: »

suppose not

Haha. I do know what you mean though. Used mine the last day and had a burst of paranoia during the day that it was going to burn down the house.

As long as there's no damage to the wiring it should be fine. There isn't actually a lot of power (in an I^2*R sense) running through it.

http://www.sustainableliving.uconn.edu/articles/crockpots.php

talking_walnut · 21-10-2016 02:16PM

Should really say what I made in the slow cooker since that's the point of this thread. It was super simple so hopefully it will encourage some people to try experimenting.

I made meatballs in tomato sauce a few days ago. Meatballs came from the butchers so no prep for them (think there was 12-16 meatballs). I browned them in some oil in the pan (seals in the flavour) the evening before and kept in the fridge until the morning to prevent bacterial/germ growth.

Tomato sauce was made off the top of my head so this might not be exactly right. Heat oil in a sauce pan. Add some crushed cloves of garlic and fry gently. Add x2 tins of chopped tomatoes, x2 tablespoons tomato paste, x1 tablespoon nutmeg, x1 tablespoon Worcester sauce and some salt and pepper. Let it simmer gently for 30-40 mins to reduce. Blitz it up using a blender and you're done.

Put the meatballs in the slow cooker and cover with sauce. Put slow cooker on Low for 6 hours and you're done.

the beer revolu · 21-10-2016 03:45PM

talking_walnut wrote: »

x1 tablespoon nutmeg, .

Please tell me that's a typo!
Even a teaspoon of nutmeg would be far too much imo

A_Sober_Paddy · 21-10-2016 03:58PM

Zelda247 wrote: »

The one thing I found did not work well with the slow cooker is chicken.

Chicken thighs are your friend here

jrby · 21-10-2016 04:11PM

Hi, does anyone use the ALDI or LIDL slowcookers....thinking about getting one, as they seem to be good value, if there are not any good, can someone recommend a decent one?

thanks

Dizzyblonde · 21-10-2016 06:35PM

jrby wrote: »

Hi, does anyone use the ALDI or LIDL slowcookers....thinking about getting one, as they seem to be good value, if there are not any good, can someone recommend a decent one?

thanks

Slow cookers are very basic appliances so one is as good as the next.

ArtyC · 21-10-2016 08:53PM

jrby wrote: »

Hi, does anyone use the ALDI or LIDL slowcookers....thinking about getting one, as they seem to be good value, if there are not any good, can someone recommend a decent one?

thanks

My one is an Aldi one. It's excellent! Going strong 4 years

Alf Stewart. · 22-10-2016 10:00AM

A_Sober_Paddy wrote: »

Chicken thighs are your friend here

This.

I usually take the skin of mine, brown them slightly in a skillet.

Then I throw them in the slow cooker with some chopped onions, carrots, quartered (but not peeled) spuds.

Throw in maybe half a cup of cold water, a teaspoon of tom puree, a chicken stock cube and some paprika

It's a chicken soup/stew concoction that my kids can't get enough of.

Zelda247 · 22-10-2016 11:19AM

Alf Stewart. wrote: »

This.

I usually take the skin of mine, brown them slightly in a skillet.

Then I throw them in the slow cooker with some chopped onions, carrots, quartered (but not peeled) spuds.

Throw in maybe half a cup of cold water, a teaspoon of tom puree, a chicken stock cube and some paprika

It's a chicken soup/stew concoction that my kids can't get enough of.

do you cook it on low? and for how long?

Alf Stewart. · 22-10-2016 12:35PM

Zelda247 wrote: »

do you cook it on low? and for how long?

Slow for 6-8 hrs, leave the bones in.

Macy0161 · 22-10-2016 12:48PM

We do chicken breast and whole chicken in ours, but we don't mind shredded chicken.

We've done fajitas a couple of times recently - lots of veg, chicken breasts or beef, and the aldi specially selected jar/ spice combo. Tastes lovely, but messy to eat.

Added Aldi broth mix to the savoury mince the other day - really sucked up the moisture to the degree I didn't have enough water/ stock (or added too much broth mix). Going to try it in the fajitas mix next time!

purple hands · 22-10-2016 07:04PM

I see aldi have a ham fillet on offer... anyone recommend a nice recipe???

Alf Stewart. · 23-10-2016 08:17AM

purple hands wrote: »

I see aldi have a ham fillet on offer... anyone recommend a nice recipe???

Score your ham (don't be afraid of it, be aggressive) into diagonal scores, in opposite directions.

Pierce ham with some cloves along the score lines (about a dozen should do)

Mix a teaspoon of mustard powder with four or five tablespoons of brown sugar (I use Muscovado sugar) and a pinch of cayenne pepper. (Literally a pinch)

Add a little bit of coke (or any other cola) from a can (if using a bottle, about a cups worth is what you want) to form a paste with the sugar and mustard powder.

Rub paste into ham.

Place ham in the slow cooker, and pour in the remaining cola.

Cook on high for an hour/hour and a half (depending on your ham size) ***set your alarm***

(Do not lift the lid)

Turn down slow cooker to low, and cook for an additional 7-8hrs or so.

Eat.

shalom · 23-10-2016 08:30AM

Alf Stewart. wrote: »

This.

I usually take the skin of mine, brown them slightly in a skillet.

Then I throw them in the slow cooker with some chopped onions, carrots, quartered (but not peeled) spuds.

Throw in maybe half a cup of cold water, a teaspoon of tom puree, a chicken stock cube and some paprika

It's a chicken soup/stew concoction that my kids can't get enough of.

Why don't you peel the onions?

Zelda247 · 23-10-2016 09:53AM

shalom wrote: »

Why don't you peel the onions?

I think its the spuds that are not peeled.

Alf Stewart. · 23-10-2016 10:02AM

shalom wrote: »

Why don't you peel the onions?

Spuds.

The skin holds them together, plus that's where most of the vitamins and nutrients are, but also the skin is tasty too.

Slow Cooker recipes

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