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  #501  
Old 19-11-2017, 10:05 PM
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Had a banging pork cheek ragu tonight. Technically not a stew or casserole, but it was slow cooked so if any of you lot complain you can kiss my sweet ass.
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  #502  
Old 19-11-2017, 10:42 PM
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Originally Posted by stinky View Post
Had a banging pork cheek ragu tonight. Technically not a stew or casserole, but it was slow cooked so if any of you lot complain you can kiss my sweet ass.
Well I do have a complaint....

I didn't get to try any !
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  #503  
Old 19-11-2017, 11:06 PM
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Well I do have a complaint....

I didn't get to try any !
Sounds a bit like you're trying to groom me. And it's working.
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  #504  
Old 07-12-2017, 04:47 PM
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Bored

Had a Kashmiri Butter chicken curry going in the slow cooker since half 11 this
morning. Smells and tastes marvellous. Silly me, when I went to Sainsbury’s to get the stuff, I forgot to get the cream to stir in just before serving. Which means I’ll have to walk down to ‘little Sainsbury’s’ to get some in a bit. Which happens to be next door to my local boozer. Oh dear. What shall I do.......

God I’m a genius
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  #505  
Old 07-12-2017, 04:57 PM
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Made a Carbonnade earlier this week (Belgian stew, beef slowly braised with onions in beer). Used beef shin and Magic Rock Surreal Stout, very slowly cooked for about four hours. Fantastic stuff.
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  #506  
Old 07-12-2017, 05:37 PM
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Made a Carbonnade earlier this week (Belgian stew, beef slowly braised with onions in beer). Used beef shin and Magic Rock Surreal Stout, very slowly cooked for about four hours. Fantastic stuff.
Couldn't help but notice that boned and rolled shin is only £13.00 for a 1.5kg joint at T&G at the moment, which is great value.
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  #507  
Old 11-01-2018, 07:47 PM
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Pheasant in cider tonight. Browned off the pheasant in oil and butter; sweated off some onions, bacon, celery, apple and a few herbs; returned the pheasant to the pan and poured over some cider and chicken stock. Cooked for about half an hour, reduced the liquid and added a little bit of cream.
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  #508  
Old 12-01-2018, 08:33 PM
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Fish Stew

I love bouillabaisse and similar but here is a quick alternative

50ml olive oil
250g king prawns
240g white fish, cut into large chunks
200g mussels, cleaned with beards removed
200g cockles in vinegar, (use another 200g of mussels if not available)
2 large white potatoes, peeled and evenly diced
1.6l fish stock, hot
a few saffron strands in the stock
1tbsp smoked paprika
1/2tsp cayenne pepper
juice of 1/2 lemon
salt and pepper

Heat the oil in a large, heavy-based saucepan. Add the potatoes and cook for a few minutes. Add the stock and paprika and stir well. Bring to the boil, then add the mussels, cockles fish and prawns.

Reduce the heat and simmer very gently for 10 minutes. Discard bad mussels and cockles that haven't opened.

Season using the cayenne pepper, lemon juice and seasoning.

You can always add additional Pernod and fennel and serve with bread and rou
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  #509  
Old 05-02-2018, 02:46 PM
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Had some extra chicken leg quarters from the weekend, so decided to do a makeshift chicken casserole. Seared the legs in olive oil and seasonings, threw them in the crock pot, cut up some carrots and potatoes, seared them in the same pan as the chicken. Did the same with some onions, celery, green pepper and garlic.

Will throw in some mushrooms near the end of the cooking, then eat the ******.
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  #510  
Old 05-02-2018, 03:03 PM
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  #511  
Old 05-02-2018, 06:37 PM
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Quote:
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Where’s gravy our kid ?

And are they frozen carrots I spy ?

Other than that, looks alreet
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  #512  
Old 05-02-2018, 07:34 PM
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Where’s gravy our kid ?

And are they frozen carrots I spy ?

Other than that, looks alreet
Fresh baby carrots, gravy was at the bottom because it was the beginning of cooking, now most the pot is full of chicken juice
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  #513  
Old 06-02-2018, 03:09 PM
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Spanish Braised Chicken from the hairy biker Mediterranean book, should be on TV this week.
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  #514  
Old 06-02-2018, 03:38 PM
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Fancy doing a sausage casserole in the slow cooker.

Anyone have a decent recipe?
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  #515  
Old 06-02-2018, 04:38 PM
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Fancy doing a sausage casserole in the slow cooker.

Anyone have a decent recipe?
I've never really got sausage casserole. Half the joy of a sausage is biting the crispy outside into a nice soft warm inside. Casseroling them makes the skin all rubbery and chewy.
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  #516  
Old 06-02-2018, 04:49 PM
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Three sausage casserole

Fry chorizo to get the oil out and then add onions, celery and garlic. Grill/Roast some ordinary sausages to get some colour on the skin and then chop up and add to the onions/chorizo mix. Spinkle over some smoked paprika, chilli powder and mustard powder. Add some polish smoked sausage (chopped), plenty of baked beans, fresh thyme and brown sugar and the hot pepper sauce of your choice, with plenty of black pepper.

Cook in the oven or slow cooker for as long as you like (but preferably at least an hour in the oven). Sefve with hot bread or something to mop up the sauce with.

There may be better comfort food than this, but I havent found it yet.
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  #517  
Old 06-02-2018, 04:57 PM
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Three sausage casserole

Fry chorizo to get the oil out and then add onions, celery and garlic. Grill/Roast some ordinary sausages to get some colour on the skin and then chop up and add to the onions/chorizo mix. Spinkle over some smoked paprika, chilli powder and mustard powder. Add some polish smoked sausage (chopped), plenty of baked beans, fresh thyme and brown sugar and the hot pepper sauce of your choice, with plenty of black pepper.

Cook in the oven or slow cooker for as long as you like (but preferably at least an hour in the oven). Sefve with hot bread or something to mop up the sauce with.

There may be better comfort food than this, but I havent found it yet.
I got indigestion reading that.
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  #518  
Old 06-02-2018, 05:05 PM
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You wont be running for the bus after it, thats for sure....
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  #519  
Old 06-02-2018, 07:00 PM
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sausage overload ))))))
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  #520  
Old 06-02-2018, 07:06 PM
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Fancy doing a sausage casserole in the slow cooker.

Anyone have a decent recipe?
Google cassoulet or fabada.
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