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| Hi bluezbandit, I have ordered this book thru Angus & Robertson. Will let you know how recipes go. Am really looking forward to eating delicious meals. Cheers huddydi. |
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| Check out this book: Take out spaces yahoo puts in: http://www.harpercollins.com.au/books/978073332788 9/Slow_Cooker_Easy_and_Delicious_Recipes_for_All_S easons/index.aspx |
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| Thank you for the recipes they sound easy and great. Delia |
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| Hi there, I am in love with my slow cooker already, and as a new bandit I guess it's only going to get better. Apart from what everyone below has already suggested, I also do: soups (any kind - you can brown the meat first if your soup has meat but I rarely do and it still turns out delicious)- be careful not to add too much liquid with soups, use less than you would if you made it in a big pot; bolognese sauce (throw all the ingredients in in the emorning, delicious by the evening), savoury mince/shepherds pie, an italian style beef and bean stew that I made up -any cheap cut of beef, onion, garlic, any cans of beans you have - borlotti or 4 bean mix etc, italian herbs/seasoning, a splash of red wine, a splash of balsamic vinegar, any veges you want to use up and some stock to get the liquid level right mexican style beef (I use chuck steak, with or without beans) for tacos/burritos, and incredible roast lamb - along wiht your roast, add a dollop of olive oil, about a cup of red wine, a roughly chopped onion and some garlic, pour honey on the lamb, sprinkle with rosemary, and then add stock until you have about 2 - 3 inches of liquid in the bottom of the pot. Cook for 6 hours on high, lift it out of the liquid and serve - it will fall off the bone and melt in your mouth. In summer when it's too hot for roast veges I serve the roast lamb diced with a greek salad. Mix mint sauce through low fat natural yoghurt for a delicious dressing. I also make silverside/corned beef in it - just as you would in a pot except cook it on medium or high all day - again the meat is just so tender it is basically falling apart. Until you experiment a bit it's easy to get the amount of liquid in the slow cooker wrong - too little and your food will be tough, too much and it will be sloppy - but I have saved many sloppy meals with a bit of cornflour. Happy to provide any extra details/recipes if anyone has any questions. |
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| bu mp | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| I managed to find a couple of slow cooker recipe books in one of the cheap book stores. Basically any stew/casserole recipe, but with less fluid. Keep an eye on it as much as possible during the day for the first few times, & then you'll be right. Also, add things like Borlotti Beans or Kidney Beans or Lentils - more protein without adding more meat. They will also help absorb excess liquid. Last night I cooked up a cr ockpot (that's swearing?) full of stewed apples - no having to stand over them on the stove to make sure they didn't catch. I've previously done a pork roast in the slow cooker & will be doing it again for Xmas - turns out so tender. Use any meat that will benefit from a long, slow cook, cheaper cuts of beef & lamb, pork, chicken - I've noticed that the less fat on the meat, the drier it ends up, but having said that, you don't want lots of fat on your meat. Somewhere in the middle - but that comes with practice. If you find it has too much fat, skim it off with either a spoon or pieces of kitchen paper. Experiment with different herbs/spices, flavourings, but remember, for some reason, salty foods can sometimes get too salty after being slow cooked. You can always add extra salt afterwards if necessary. |
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| I love my slow cooker and it will be perfect for band food when I'm allowed to eat. Morrocan Chicken from the Band Food Cookbook by Helen Toouli 600gram Chicken thighs - no skin 1 red onion diced garlic to taste crushed 2 tablespoons tomato paste Small tin of apricots in natural juice Salt, pepper 1 tsp cinnamon 1 tsp ginger pinch safron. Brown the chicken thighs in a pan with the onion and garlic. Place everything in the slow cooker and simmer for four hours. I put 3 serves into 200 ml containers then to the freezer for me when I can eat and gave the rest to my husband for his tea with rice. I did lick the spoon and it tasted very nice. |
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| Mmmm Might try Mels lamb shanks as well, funny thing today I packed my slow cooker away...lol jude |
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| Wow Cat I will deffinately trying that recept, it sounds great. I will be going out for the ingredience, maybe halving as only for one, I can just about smell it...lol Jude |
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| Lamb shanks are something that needs long and slow. I often will give them a good 6 hours... no less if they are big ones. Also a good idea to ask the butcher to "french" them for you... gets rid of a lot of the fat. Mel |
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| All this talk of food. !!! Thats sounds so yummy. I also use my slow cooker at least once a week, make curries in it etc. I love lamb shanks and can eat them no problems. I went to dinner a couple of weeks ago to a friend and she had sun dried tomatoes and Parmesan cheese in her lamb shanks it was so yummy. |
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| derbrain, meant stewing | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Mel, that sounds wonderful. Never cooked with pomegranite juice..hmmm. I once tried roasting lamb shanks and they were completely disgusting and chewy. I guess roasting is the key. Cat |
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| I too love my slow cooker and use it all the time. Anything can be cooked in it that you would casserole or stew. I have even done a leg of lamb in mine. My favourite recipe is lamb shanks... 6 lamb shanks 8 small brown onions (spring are also good) 1 liters of vegetable stock 1/2 liter pomegranite juice Juice of two lemons garlic to taste 1/2 kilo of ocra topped and tailed. If they are big ocra, you may need to cut in half. Brown lamb shanks after coating in a bit of flour. Brown onions. Add to the stock and juice that has been warmed in the slow cooker. Cook for approximately 4 hours until meat is falling off the shanks. Add the ocra and cook for a further hour or so. Best served with cous cous or polenta. |
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| McCormicks Slow Cookers sachets are great - u just have to add the meat, chicken and veges and maybe coconut milk with some. The Mild Chicken Curry is delicious - I use light tinned coconut evaporated milk and substitute sweet potato for potato and add capsicum. They are really tender and great. So good luck with them. I have heard of people doing roasts and veges around the meat too and is supposed to be lovely. Sharon |
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| Jo any casserole recipe. Reduce the amount of liquid. One of the pitfalls can be over cooking which detracts fromthe texture of the meat Margot |
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| Hi Jo, I'm slowcooker queen (self-titled). Just this morning I dished out 6 normal size portions for partner and 3 tiny ones for myself. Slow cookers are awesome things. I generally use a curry base (bought in small packet), but you could get pedantic and make it from scratch. Last night's slow cooker recipe was: 6 chicken thighs 1 can of lite coconut milk About 1 litre of boiling water 1 onion, 2 cloves garlic, lightly fried with chicken beforehand cardamon pods (about 15) star a-nise (about 7) lots of chilli Hot madras curry powder (Keens) 1 tablespoon of whole cloves 1 large eggplant, cubed 4 potatoes, cubed 1 large green capsicum, diced half a cauliflower, cut into medium pieces Cook for 4 hours in slow cooker. Normally we'd add pumpkin and zucchini, also. Capsicum is to be used with caution as the smell/flavour permeates any stew. All the best, Cat |
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| JO so a serch in you google and you will find heaps. Delia |
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| Hello all Bandits, I just brought a slow cooker and have no idea what to cook in it. Does anyone have any good receipes for me and my family to try? Thanks everyone.. Love Jo | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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