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  #481  
Old 13-09-2017, 11:59 AM
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Bump, off to the butchers to see what looks good for my stew-pot.
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  #482  
Old 13-09-2017, 05:38 PM
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I've already started using my slow cooker. Done a couple of good curries and a great chicken Provençal. Can't wait for full blown autumn and winter now. Get roasting and casseroling !
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  #483  
Old 13-09-2017, 06:42 PM
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Did a West Indian lamb curry in the slow cooker the other week. It was rather nice.

Still have a few kilo's left of lamb in the freezer, I'm tempted to do it again.
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  #484  
Old 13-09-2017, 07:05 PM
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Did a West Indian lamb curry in the slow cooker the other week. It was rather nice.

Still have a few kilo's left of lamb in the freezer, I'm tempted to do it again.
Caribbean curries are absolutely delicious, especially ones with plenty of scotch bonnet

Wouldnt mind the recipe for that TAK if you get a minute. TIA
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  #485  
Old 13-09-2017, 07:07 PM
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Did a West Indian lamb curry in the slow cooker the other week. It was rather nice.

Still have a few kilo's left of lamb in the freezer, I'm tempted to do it again.
Can you post the recipe please?
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  #486  
Old 13-09-2017, 07:08 PM
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Can you post the recipe please?
Oi, me first !

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  #487  
Old 07-11-2017, 04:04 PM
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Stuck a nice stew in the slow cooker before going to Wembley on Sunday. Sourced some beef brisket from one of the butchers on Electric Avenue (so cheap, yet really decent quality). Accompanied by some streaky bacon, celery, button mushrooms, carrots, parsnips & topped up with some Guinness & beef stock. Bit of tomato puree, thyme & lea & perrins also. Browned the beef & reduced the broth slightly before putting everything in the slow cooker - stuck it on a low heat & left for a good 10 hours. Got home & gave it a quick blast on the hob to thicken the sauce & made some mustard mash to go with it - was fecking beautiful!




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  #488  
Old 07-11-2017, 05:00 PM
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Sounds lovely. Ill be getting the slow cooker out this weekend for sure!
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  #489  
Old 07-11-2017, 08:48 PM
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Cooked a chicken cacciatore a couple of days ago (hunters chicken in Italian), bloody lovely it was.
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  #490  
Old 07-11-2017, 10:49 PM
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Cooked a chicken cacciatore a couple of days ago (hunters chicken in Italian), bloody lovely it was.
Come on then, cough the recipe
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  #491  
Old 07-11-2017, 11:00 PM
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Come on then, cough the recipe
Pretty much the one at the end of this article: To view the link you have to Register or Login
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  #492  
Old 07-11-2017, 11:07 PM
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  #493  
Old 08-11-2017, 01:19 AM
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It’s a bit like a tomato sausage, but with chicken instead of sausage.
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  #494  
Old 08-11-2017, 07:00 AM
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It’s a bit like a tomato sausage, but with chicken instead of sausage.
Nothing, my friend, is like tomato sausage
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  #495  
Old 14-11-2017, 10:48 PM
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Just read a recipe for beef in dark beer stew. Before going into the oven it has four slices of ginger cake topped with Dijon mustard laid on top. Anyone had experience of this? I have to try it.
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  #496  
Old 14-11-2017, 10:53 PM
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Just read a recipe for beef in dark beer stew. Before going into the oven it has four slices of ginger cake topped with Dijon mustard laid on top. Anyone had experience of this? I have to try it.


Where did you read that?
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Old 14-11-2017, 10:58 PM
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Book from the library. My Family Recipes by Manu Feidel.
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  #498  
Old 14-11-2017, 10:59 PM
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Just read a recipe for beef in dark beer stew. Before going into the oven it has four slices of ginger cake topped with Dijon mustard laid on top. Anyone had experience of this? I have to try it.
That rings a vague bell, is it a Belgian recipe?
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Old 14-11-2017, 11:09 PM
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Chef is French.
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Old 17-11-2017, 06:33 PM
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Just read a recipe for beef in dark beer stew. Before going into the oven it has four slices of ginger cake topped with Dijon mustard laid on top. Anyone had experience of this? I have to try it.
I knew I had seen something similar recently, Richard Turner's book Prime has a recipe for Carbonnade à la Flamande which contains 200g pain d'epice au miel (honey gingerbread). He says to slice the gingerbread and mix with butter and mustard, lay it over the top of the stew, sprinkle cheese over the top and put the lot back in the oven for the last half an hour. Sounds strange but I would be tempted to try it.

I cooked some beef in red wine, with leeks, celery, carrots, bacon, and juniper on Wednesday. It's been sitting in the fridge for two days so should be just about right now, just about to make some dumplings to chuck in there. I will have it with mashed carrot/swede/parsnip and some spinach as well as a few large glasses of wine.
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