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  #61  
Old 23-09-2012, 03:15 PM
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Quote:
Originally Posted by jone-zee
Pork sausage red cabbage raisins onions in cider. Brown the sausages put the ingredients in slow cooker add sausages and some demerera sugar and cook for approx 3 hours Add sliced cooking apple and cook for a further hour.
That is being cooked this week. Sounds delicious.
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  #62  
Old 23-09-2012, 03:43 PM
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Gone all North African today.

Diced up some stewing steak which I then mixed up with a big bundle of different spices and let just marinate for a few hours.

Then I fried those off until brown, removed them before then frying up garlic, chilli, ginger and onions. Once they were all soft put the meat back in and gave it a few minutes of stirring. Then added some prunes and the zest of a lemon before adding a tin of chopped toms and a tin of chick peas.

Bought that to the boil then added some cubed squash and have the whole thing simmering away as we speak.

Will serve with rice since we aint really keen on cous-cous.

And being bored have attempted my own bread as well ! Lets see how that goes.
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  #63  
Old 23-09-2012, 05:00 PM
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Will serve with rice since we aint really keen on cous-cous.

quinoa could be another option? often serve this with mexican chicken stew.
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  #64  
Old 23-09-2012, 05:17 PM
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Rabbit, bacon, mushrooms, shallots, chicken stock (perform usual casserole shenanigans) and when ready, reduce the sauce, add double cream and a spoonful of wholegrain mustard. Serve with loads of creamy mashed potato. Lovely.
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  #65  
Old 24-09-2012, 01:23 PM
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  #66  
Old 24-09-2012, 02:46 PM
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Simple question but when you use the slow cooker do you have to trim the fat off the meat and/or brown the meat first?

Opinion seems divided in the various books I have read.
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  #67  
Old 24-09-2012, 03:04 PM
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I'm of the opinion you should always brown the meat.
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  #68  
Old 24-09-2012, 03:10 PM
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Quote:
Originally Posted by Marki
Simple question but when you use the slow cooker do you have to trim the fat off the meat and/or brown the meat first?

Opinion seems divided in the various books I have read.
Yes and yes I would say.
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  #69  
Old 24-09-2012, 03:23 PM
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Just had the delicious Norwegian national dish of Lamb and cabbage for two days straight. Wonderful!! It's as simple as they come and one of the best hidden secrets of the cuisine world...
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  #70  
Old 24-09-2012, 04:04 PM
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Always brown the meat. High heat, just to seal it, but not cook inside.

Nice to then deglaze the pan afterwards.
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  #71  
Old 24-09-2012, 04:24 PM
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This thread is making me hungry.

Shin of beef is excellent for stews. Best from a butcher. Never find supermarket meat as tasty!

Last edited by Haz; 24-09-2012 at 04:29 PM.
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  #72  
Old 24-09-2012, 04:39 PM
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Was thinking just last week, as much as the nights are getting dark and colder - it means stews, casseroles, homemade shepherds pies for dinner and soups for lunch. Proper comfort food.
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  #73  
Old 24-09-2012, 04:48 PM
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  #74  
Old 24-09-2012, 05:49 PM
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Quote:
Originally Posted by Marki
Simple question but when you use the slow cooker do you have to trim the fat off the meat and/or brown the meat first?

Opinion seems divided in the various books I have read.
I nearly always brown the meat, though i have on occasion not and the taste difference is minimal. The theory is brown the meat produces sugars that add flavour. Jamie Oliver (i know opinion on him is divided) does some stews without browning the meat.

I'm spending a week or so with the olds dears. The old man loves dumplings so i did a sausage stew with pearly barely, pumkin, onions, tomatoes and rosemary dumplings. it was good.
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  #75  
Old 08-11-2012, 08:16 PM
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Lamb stewed with cider chez Smoz this evening, very good.


Used the recipe on this page:
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  #76  
Old 08-11-2012, 08:41 PM
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Quote:
Originally Posted by stevek
Slow cookers are the way forward.

Just got one of these ,dump everything into it before going to work and you have a bloody good meal when you come home ,use it all the time now.
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Old 30-12-2012, 10:44 PM
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Got given a slow cooker for my birthday, was so wankered I thought it was a massive rice cooker and that I was surreptitiously being invited to open a Chinese restaurant.

Dim? Some...

It's smashing, made creamed rice today and it's an eight hour stew-off for tomorrow night.

Shall be dipping into this thread for some other recipe suggestions forthwith.
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Old 13-01-2013, 07:52 PM
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This thread has inspired me to purchase a slow cooker today!

Got braising steak, chorizo (both browned off in the frying pan), mushrooms and butterbeans in the pot with beef stock, red wine, herbs and salt and pepper. Will set it off for 10 hours tomorrow!
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Old 13-01-2013, 08:04 PM
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Quote:
Originally Posted by Beckenham Boy
This thread has inspired me to purchase a slow cooker today!

Got braising steak, chorizo (both browned off in the frying pan), mushrooms and butterbeans in the pot with beef stock, red wine, herbs and salt and pepper. Will set it off for 10 hours tomorrow!
Get a slow cooker recipe book.

We've got one which has a cracking chicken curry recipe, and also a venison sausage casserole too.
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Old 13-01-2013, 08:08 PM
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Made a large batch of chilli in my slow cooker today. Cooked for about 9 hours before we ate! Lovely!
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