Slow Cooker recipe ideas?
- Thread starter darkstar
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Arch
Married to Night Train
- Location
- Salford, UK
We used to have pork and lentil casserole:
saute onion, and diced up belly pork (it's like chunky streaky bacon, but uncured, and usually pretty cheap)
Bung in the slow cooker with chopped up carrot, and lentils (the orange sort), then pour in stock to cover, and cook.
Sorry it's not precise, I don't have the recipe to hand.
We'd have it one day as a casserole, with potatoes and a green veg, and then reheated the next night bulked up with some tinned tomato, and on rice. I guess you could add curry type spice if you liked.
saute onion, and diced up belly pork (it's like chunky streaky bacon, but uncured, and usually pretty cheap)
Bung in the slow cooker with chopped up carrot, and lentils (the orange sort), then pour in stock to cover, and cook.
Sorry it's not precise, I don't have the recipe to hand.
We'd have it one day as a casserole, with potatoes and a green veg, and then reheated the next night bulked up with some tinned tomato, and on rice. I guess you could add curry type spice if you liked.
Got one of these last winter and it is brilliant. 
Bung the stuff in and leave it.
My mrs bought a large one and I wondered if it would be too big but we manage to fill it up with veg and so on every time.
What we don't eat that night makes great soup so nothing is wasted.
We don't do anything fancy in it although you can do I suppose, just beef or chicken stews etc. We did once cook a joint of beef (I think ) in it and while it was OK it wasn't as nice a roast.
All we do is put in the chopped up beef or chicken breasts, add roughly chopped carrots, swede, an onion, courget, a couple of spring onions, peppers, mushrooms, tomatoes, a can of tomatoes too, stock, potatoes pulses if you have any and if you like a thick stew some cornflour. Anything else you like too.
Bung the stuff in and leave it. My mrs bought a large one and I wondered if it would be too big but we manage to fill it up with veg and so on every time.
What we don't eat that night makes great soup so nothing is wasted.
We don't do anything fancy in it although you can do I suppose, just beef or chicken stews etc. We did once cook a joint of beef (I think ) in it and while it was OK it wasn't as nice a roast.
All we do is put in the chopped up beef or chicken breasts, add roughly chopped carrots, swede, an onion, courget, a couple of spring onions, peppers, mushrooms, tomatoes, a can of tomatoes too, stock, potatoes pulses if you have any and if you like a thick stew some cornflour. Anything else you like too.
Gerry Attrick
Lincolnshire Mountain Rescue Consultant
Make ragu (Bolognese sauce) in your slow cooker. Use a good recipe incorporating milk and white wine, carrots, celery and onions, and be sure to cook it for at least eight hours. It always turns out superbly. I'll post my recipe when I can find it.
Arch
Married to Night Train
- Location
- Salford, UK
Sod that, we'll all be round shortly! Put the spaghetti on!
Gerry Attrick
Lincolnshire Mountain Rescue Consultant
OK, here's the recipe I use for Bolognese sauce:
Serves 4, but you could freeze what you don't eat.
500g minced beef
4 rashers finely chopped pancetta or streaky bacon
2 medium carrots, grated
1 large onion, chopped
3 cloves garlic, finely choppd
1 tbsp dried thyme
1 tbsp finely chopped parsley
1 glass white wine
1 glass milk
2 bay leaves
1 large can chopped tomatoes
1 tbsp tomato puree
salt and pepper
oil for frying, preferably olive oil
1. Fry the mince in the oil until all the water has evaporated. (Water will be released from the mince as it cooks).
2. Add the pancetta or bacon and continue frying until the mince starts to brown.
3. Add the whine and reduce to a syrup.
4. Add the milk and reduce to a syrup.
5. Add the vegetables, salt and pepper to taste and cook for twenty minutes or so until soft.
6. Stir in the tomato puree, thyme, bay leaves and tomatoes.
7. Put everything in the pre-heated slow cooker and cook for at least eight hours on low. Ten hours is even better.
8. Stir in the chopped parsley, cook your spaghetti and get stuck in.
Serves 4, but you could freeze what you don't eat.
500g minced beef
4 rashers finely chopped pancetta or streaky bacon
2 medium carrots, grated
1 large onion, chopped
3 cloves garlic, finely choppd
1 tbsp dried thyme
1 tbsp finely chopped parsley
1 glass white wine
1 glass milk
2 bay leaves
1 large can chopped tomatoes
1 tbsp tomato puree
salt and pepper
oil for frying, preferably olive oil
1. Fry the mince in the oil until all the water has evaporated. (Water will be released from the mince as it cooks).
2. Add the pancetta or bacon and continue frying until the mince starts to brown.
3. Add the whine and reduce to a syrup.
4. Add the milk and reduce to a syrup.
5. Add the vegetables, salt and pepper to taste and cook for twenty minutes or so until soft.
6. Stir in the tomato puree, thyme, bay leaves and tomatoes.
7. Put everything in the pre-heated slow cooker and cook for at least eight hours on low. Ten hours is even better.
8. Stir in the chopped parsley, cook your spaghetti and get stuck in.
Gerry Attrick
Lincolnshire Mountain Rescue Consultant
I'll give you the nod when I next do a batch!
Piemaster
Guru
- Location
- UK City of Culture
Student. Sausages, onions (use those manky ones at the back of the cupboard), tin of (cheap) beans. Serve with mash. Shouldn't cost you more than £2.
Gerry Attrick
Lincolnshire Mountain Rescue Consultant
In a slow cooker?
ttcycle
Cycling Excusiast
a can of chopped tomatoes
A pack of stewing beef or diced lamb
onion chopped into chunks
couple cloves of garlic
tablespoon or two of light soy
A carrot peeled, chopped into chunks
A potatoe skin on, chopped into chunks (make sure all the veggies are roughly the same size)
parsnip peeled and chopped into chunks
herbs such as thyme or rosemary (a tablespoon dried)
a cup of water-add stock if you have it instead od water or use red wine
Fry the beef up in a pan until browned with some oil
chuck everything into the slow cooker for about 3-4 hours
I've got a slow cooker jobbie but not sure about it yet as not really perfected a recipe in it - prefer the tagine in the oven - made a great lamb and apricot stew...yumm!
A pack of stewing beef or diced lamb
onion chopped into chunks
couple cloves of garlic
tablespoon or two of light soy
A carrot peeled, chopped into chunks
A potatoe skin on, chopped into chunks (make sure all the veggies are roughly the same size)
parsnip peeled and chopped into chunks
herbs such as thyme or rosemary (a tablespoon dried)
a cup of water-add stock if you have it instead od water or use red wine
Fry the beef up in a pan until browned with some oil
chuck everything into the slow cooker for about 3-4 hours
I've got a slow cooker jobbie but not sure about it yet as not really perfected a recipe in it - prefer the tagine in the oven - made a great lamb and apricot stew...yumm!
domd1979
Veteran
- Location
- Staffordshire
Dahl is very nice done in a slow cooker.
Amheirchion
Active Member
- Location
- Northampton
Another student here, my Nan got me a slow cooker last Christmas, but it didn't see much use over the summer period.
Easy stews? Brown some meat lumps, chuck 'em in, chop up whatever root veg you can find, chuck it in, cover with stock (hot water and an oxo cube will do), turn it on in the morning, come back from lectures in the evening to a house that smells delicious. I did one the other day, a simple beef stew with an added handful (ish) of paprika, just the thing to warm you up after a cold ride home.
Last week I cooked a gammon joint in it, surrounded by veg etc, it worked quite nicely, except for the crackling
.
My girlfriend also uses it to make rice pudding.
Easy stews? Brown some meat lumps, chuck 'em in, chop up whatever root veg you can find, chuck it in, cover with stock (hot water and an oxo cube will do), turn it on in the morning, come back from lectures in the evening to a house that smells delicious. I did one the other day, a simple beef stew with an added handful (ish) of paprika, just the thing to warm you up after a cold ride home.
Last week I cooked a gammon joint in it, surrounded by veg etc, it worked quite nicely, except for the crackling
.My girlfriend also uses it to make rice pudding.
(not quite the one my girl uses, but close enough, stolen from another forum)
Piemaster
Guru
- Location
- UK City of Culture
Why not? Ok it doesn't need to be, but then I can't think of anything that actually needs to be done in a slow cooker. Some foods are just nicer that way. It also fulfils the OP requirements, plus its quick.
A bit of curry powder or packet of sausage casserole herb mix is good in it too.
Obviously the mash isn't done in the slow cooker. Or the student.
Fnaar
Smutmaster General
- Location
- Thumberland
Add the whine? As in "blimey, this is taking ages to cook" ;-)
Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
Cassoulet is a goodie and quite a lot of leftovers can be incorporated; I've used left-over cooked chicken, sausages, Spam, ham, belly pork would also work well.
There's a zillion ways to make it and of course tinned or dry pulses can be used. I tend to use tinned 'cos we generally have 'em around and no pre-cooking required,
It's a French peasant dish and pretty-much anything could be added. A quick Google brings-up any number of recipes.
Basic starter version
Large casserole:
Fry-off any meats as required* Meat-free version would be fine too.
Brown onions +/- Celery.
Primary pulse should be Flageloet beans as they provide the texture, but Lentils and any other kind of pulse can also be added alongside (just drain and rinse). I also like to add frozen broad-beans.
Tinned or fresh Chopped toms depending on availability
Wine or stock to ensure solids covered
Loads of Garlic
Bay leafs
Thyme sprigs or Parsley
Salt and loads of pepper.
Bring to the boil and either: Bung in the slow cooker and bugger-off or in the oven at 150 for about 2 hrs.
Final consistency should be slightly fatty with the Flegeleot beans just turning slightly mushy though other pulses may be firmer.
Breadcrumbs and/or grated cheese may also be added prior to serving.
*Sausages any kind to suit really, English, German, (or you can use Chorizo type sausages) cook and slice.
Ham, belly pork, spam. bacon bits.
Cooked chicken thigh (dark) meat, duck, goose.
There's a zillion ways to make it and of course tinned or dry pulses can be used. I tend to use tinned 'cos we generally have 'em around and no pre-cooking required,
It's a French peasant dish and pretty-much anything could be added. A quick Google brings-up any number of recipes.
Basic starter version
Large casserole:
Fry-off any meats as required* Meat-free version would be fine too.
Brown onions +/- Celery.
Primary pulse should be Flageloet beans as they provide the texture, but Lentils and any other kind of pulse can also be added alongside (just drain and rinse). I also like to add frozen broad-beans.
Tinned or fresh Chopped toms depending on availability
Wine or stock to ensure solids covered
Loads of Garlic
Bay leafs
Thyme sprigs or Parsley
Salt and loads of pepper.
Bring to the boil and either: Bung in the slow cooker and bugger-off or in the oven at 150 for about 2 hrs.
Final consistency should be slightly fatty with the Flegeleot beans just turning slightly mushy though other pulses may be firmer.
Breadcrumbs and/or grated cheese may also be added prior to serving.
*Sausages any kind to suit really, English, German, (or you can use Chorizo type sausages) cook and slice.
Ham, belly pork, spam. bacon bits.
Cooked chicken thigh (dark) meat, duck, goose.
