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Slow cooker...

Farneyman said:
When you say cover with full fat coke are you talking pints of the stuff or just a can like Jabba mentioned?





:D
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Just a can. You don't need to totally immerse a joint of meat in a slow cooker ( except stews, curries etc), The steam from the liquor will do the job.

CMAC: Ham shank or gammon joint plus can of Coke. It doesn't get much simpler than that. :)
 
bobmac said:
Get a joint of lamb on the bone, salt and pepper, rub it with mint sauce. Then wrap it in tin foil and cook for 8 hours. The meat will fall off the bone. Perfect for a Sunday dinner
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I did that for boxing day, but with a curry rather than mint sauce, and in my normal oven at 90degC overnight. Absolutely brilliant, tender as anything :)
 
Got a really old Tower crock one, bought it a good couple of decades ago and is still going strong, wouldn't be without it, the removable crock pot is a god send also.

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I never brown the meat off or add any liquid when cooking whole chickens, piece of beef or leg of lamb. I go for the bung in the slow cooker and just season it method. Can't use my pot on the stove before hand though and want as little washing up as possible.
 
Rooter said:
If you want to be uber lazy, whole chicken.

Get a whole chicken, take out of wrapper. put in slow cooker. couple of tablespoons of water. turn on. Cook on low for about 4-5 hours. That will be the most moist roast chick you ever had!! (if you are a fatty, you could stick in a high temp oven before serving to crisp the skin, but my body is a temple and dont eat the skin)
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my body is a warehouse :eek:


Spoke to an old aunt last night who was a cordon bleu chef, she got hers at tesco 10 years ago for £7 and it's still going strong- uses it most days.

Off to tesco later:thup:
 
Jabba said:
Just a can. You don't need to totally immerse a joint of meat in a slow cooker ( except stews, curries etc), The steam from the liquor will do the job.

CMAC: Ham shank or gammon joint plus can of Coke. It doesn't get much simpler than that. :)
Click to expand...
funny you should say that but I usually like a can of coke after a Ham Shank :eek:
 
Jabba said:
Just a can. You don't need to totally immerse a joint of meat in a slow cooker ( except stews, curries etc), The steam from the liquor will do the job.

CMAC: Ham shank or gammon joint plus can of Coke. It doesn't get much simpler than that. :)
Click to expand...

I've always immersed it but like you say a can will do.
 
Rooter said:
Fry the mince first, that the only thing you need to do!
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I didn't bother frying the mince off first and bunged in the mince, some carrots and onion and a couple of jars of tomato based sauce.

Once I scooped out all the fat from the top, it was grand. :D I would do it that way again as it is much quicker, as I don't fancy frying off mince at just after 7am.:eek: Maybe not as healthy but tasty.

Got my chicken korma stuff all ready to get chucked in shortly. I will be cooking off the chicken slightly for this one.

Cheers for all the replies. We all got to eat!
 
Made a lamb tagine yesterday using Tesco's pre-made powder.

Diced lamb
Tin of tomatoes
Tin of chickpeas
Water
Shallots

Wonderful.

Tonight is stewing steak, tomatoes, Tesco casserole powder and shallots served with some rice.

House has never smelled so good.
 
right, now we've had the recipes let everyone know (with links) what one you have an why?

I'd like to get one tomorrow:thup:
 
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