Posted: Mon Jan 31, 2011 11:41 pm
I used to use a slow cooker to make stew. I would use beef or lamb and lots of veg. Cook the beef in it 1st- cook it in veg stock, and add some bovril or beef stock cube- then about an hr/ 40 mins- (depends how soft u like veg) before serving add your veg- swede, potatoes, carrot, parnip, are good.
Another one is a spicy chicken stew- do you want to recipe- its a family secret, but i have never really been one to keep a secret- lol! It is a family recipe though...
Posted: Tue Feb 01, 2011 1:57 pm
Chicken on the bone,
about 40 ml Chicken seasoning- ready made in most shops- (the brand i use is Maggi)
3 Peppers- read, yellow and orange,
Chicken noodle soup- (in a sachet- i use Knoll)
Water to cover the chicken
Can add chilli if you want it spicy, but lovely without it.
THESE ARE THE KEY INGREDIENTS, BUT ADD WHATEVER ELSE YOU HAVE IN A STEW-
Brown the chicken in some olive oil- Only for about 5- 10 mins, then add the noodle sachet and water and seasoning. Slow cook, then add the veg you want and dumplins. Great with crusty rolls.
Posted: Thu Jul 28, 2011 9:51 am
i made this the other day and froze it in portions, so delicious I wanted to eat it every day for a week! Just add the ingredients to taste really, there's no strict measuring, you just taste it and see if it needs more of something
Turkey, Sausage and Bacon casserole
Turkey thigh (cheaper and tastier than breast) (i used 2 packs from supermarket)
Sausages - best with something that has a punch, I like to look on the specials at the butchers, last time I used smoked paprika, pork and peppers sausage.
Packet of bacon
mushroom soup (only used half a tin)
packet of sage and onion stuffing (just less than a quarter of a small packet)
vegetable stock cube (i think i only used half of it) with a bit of water
veggies - carrots, onion, mushrooms, cannelini beans, whatever you like - really fill up the pot!
I also threw in some red lentils to bulk it up a bit
A good generous amount of course ground black pepper
Bay leaf, whatever herbs you like, I use rosemary from the garden and lemon thyme.
Method is just cook the meat first and then put everything in the slow cooker and leave it to it! Check after a few hours and adjust the seasoning if needed. My tip is not to use too much mushrroom soup to start with, you can always add more if you want later but it's not nice with too much