Slow Cooker Recipes?

Windle · 01-09-2009, 02:43

Bagged a Royal Doulton (Ooooh Fancy!) Slow/Multi Cooker a week ago but I don't know any recipes

Anyone have any they use? Most of the ones I find online seem to be american.

LeperousDust · 01-09-2009, 05:04

I make stews, fillings for pies, and slow cook all my cheap meat cuts in them, i wouldn't know any recipies per se, but generally if its a dodgy beef cuts, its flour them brown them add with some stock some ale, if your splashing out liver kidney or something. Throw veg in the last few hours. If its left over chicken carcass i throw leeks shallots and that kinda thing in then veg again later, good with potatoes. Lamb has to be with a bit of mint or rosmary and/or thyme. Soups and stocks can be made quite well from them too i guess although i've always used my massive pot for these since my slow cooker isn't massive, i just see it as a convenience, i put stuff in it in the morning and add veg some time at night and eat when veg is ready tada. Crusty loaf to mop up yummy juices usually.

Glaucus · 01-09-2009, 14:47

As above. But you need to try this recipe

Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.

Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 30mins. Over night if possible.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (which needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve

Now that is an amazing recipe. The longer you cook it for the better 2hrs +. But 5hrs if you have time. If you're cooking for a long time you don't need to take the lid of at the end.

Burble · 01-09-2009, 17:23

Quote:

Originally Posted by AcidHell2

Harrisa, apricot and lamb stew

That sounds effing lovely!

I've often toyed with getting a slow cooker as I'm a huge fan of stews, especially when it's cold and crappy out. Bit like today really.

Desmo · 08-09-2009, 20:54

Here's one of our old threads....Sausage Caserole

http://www.boat-drinks.co.uk/showthread.php?t=6938

Glaucus · 10-09-2009, 12:28

And here's the dish.

I changed it about a bit and added leek, carrots and mint. That's the beauty of cooking. If you fancy changing something change it. Ok sometimes it will go wrong but the more you cook and experiment the better you become at judging.

Now the agonising wait of at least 3 hours.

Glaucus · 10-09-2009, 16:01

Finally I can eat, although it could of done with another hour to reduce down. It should be a very thick sauce

Burble · 10-09-2009, 16:04

Looks yummy!

Glaucus · 10-09-2009, 16:15

it is indeed.

Got to say carrots add absolutley nothing and better left out. Didn't even notice the leeks in there.
The harrisa paste was very poor. It was a bart one. The sainsburys one is much nicer.

Burble · 10-09-2009, 16:18

I think I've got some Moroccan harissa at home. The people that own the restaurant I go to in France bring me some back when they go on holiday there in August and I don't think I've used much of the last lot.

01-09-2009, 02:43	#1
Windle Columbian Coffee Join Date: Oct 2008 Posts: 77	Slow Cooker Recipes? Bagged a Royal Doulton (Ooooh Fancy!) Slow/Multi Cooker a week ago but I don't know any recipes Anyone have any they use? Most of the ones I find online seem to be american.

01-09-2009, 05:04	#2
LeperousDust Bananaman Join Date: Jul 2006 Location: Liverpool/Edinburgh Posts: 4,817	I make stews, fillings for pies, and slow cook all my cheap meat cuts in them, i wouldn't know any recipies per se, but generally if its a dodgy beef cuts, its flour them brown them add with some stock some ale, if your splashing out liver kidney or something. Throw veg in the last few hours. If its left over chicken carcass i throw leeks shallots and that kinda thing in then veg again later, good with potatoes. Lamb has to be with a bit of mint or rosmary and/or thyme. Soups and stocks can be made quite well from them too i guess although i've always used my massive pot for these since my slow cooker isn't massive, i just see it as a convenience, i put stuff in it in the morning and add veg some time at night and eat when veg is ready tada. Crusty loaf to mop up yummy juices usually. __________________

01-09-2009, 14:47	#3
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	As above. But you need to try this recipe Harrisa, apricot and lamb stew Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it) Lamb neck or beef braising steak. 1 bag of finely chopped dried apricots. 1 can chopped tomatoes 1 onion 1 can water Cous Cous 1 Stock cubes Salt Pepper Optional extra chilli. Method: 1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 30mins. Over night if possible. 2) peel and dice the onion add to a frying pan and fry until translucent 3) add the lamb to the onions and fry for two mins. 4) Take the lamb and onion and place in and oven proof dish (which needs a lid or foil) 5) add the tomatoes, water, 1 stock cube, apricots 6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered) 7) when you want to serve, boil some water in a kettle. 8) in a bowl add the cous cous and crumble in a stock cube. 9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water 10) serve Now that is an amazing recipe. The longer you cook it for the better 2hrs +. But 5hrs if you have time. If you're cooking for a long time you don't need to take the lid of at the end. __________________

08-09-2009, 20:54	#5
Desmo The Last Airbender Join Date: Jun 2006 Location: Pigmopad Posts: 11,915	Here's one of our old threads....Sausage Caserole http://www.boat-drinks.co.uk/showthread.php?t=6938 __________________

10-09-2009, 12:28	#6
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	And here's the dish. I changed it about a bit and added leek, carrots and mint. That's the beauty of cooking. If you fancy changing something change it. Ok sometimes it will go wrong but the more you cook and experiment the better you become at judging. Now the agonising wait of at least 3 hours. __________________

10-09-2009, 16:01	#7
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Finally I can eat, although it could of done with another hour to reduce down. It should be a very thick sauce __________________

10-09-2009, 16:04	#8
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	Looks yummy!

10-09-2009, 16:15	#9
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	it is indeed. Got to say carrots add absolutley nothing and better left out. Didn't even notice the leeks in there. The harrisa paste was very poor. It was a bart one. The sainsburys one is much nicer. __________________

10-09-2009, 16:18	#10
Burble Rocket Fuel Join Date: Jul 2006 Posts: 7,826	I think I've got some Moroccan harissa at home. The people that own the restaurant I go to in France bring me some back when they go on holiday there in August and I don't think I've used much of the last lot.