Slow Cooker Recipes

[Fourstar]

mace mash for me! not a polenta fan!

not the hard fried stuff. soft ooozy polenta with a big slab of butter, well seasoned and some thyme. :icon_drool2: If im feeling fancy i'll dump in some parmesean as well

 

[drsmurto]

I slow cook all the time. No special equipment needed. just my big cast iron pot. On the stove or in the oven.

My standby cold weather dish is a beef in red wine stew -

1kg chuck steak cut into large chunks
8-10 small onions (the little pickling ones)
Bunch of small mushrooms
Bottle of red wine
100g of smoked pork product. I usually use speck but you can use pancetta or bacon.
Bay leaves
Thyme

Slice pork product into small cubes and fry off in the casserole dish (or a hot pan if you use a slow cooker). Add the onions and mushrooms and fry till slightly browned. remove from pan
Throw meat into pan and brown in the pork fat.
When brown add back the onions and mushrooms.
Throw in a bottle of red wine, bay leaves thyme, salt and pepper.
Cook slowly for 3+ hours
Thicken sauce with cornflour or arrowroot before serving.
Eat with bread and more red wine. Or beer.

You can replace the wine with beer if you like.

Cheers
Dave

Edit - Oh yeah.. you will probably want some salt and pepper in there at some point. Just add to taste.

boeuf au vin :beerbang:

I did the same thing for mothers day dinner except used lamb chops. Flour them before browning them. Diced pancetta, halved shallots. 1.5 bottles of red leftover from the previous weekends shenanigans. Threw in some carrots and celery cos they were in the fridge. Bay leaves and thyme. A few mushies 15 mins before serving. Freshly baked sourdough rolls for mopping the gravy up on the plate and served with mash and green veg.


Simple, slow cooked food. Love it when the mercury drops.

My other fave is beef in stout. Similar concept to the above but the liquid is 1.5L of stout (coopers BES or your own). I discovered it when living in england and i could buy cans of guinness for bugger all. Roo works well - slow cooked it beer/wine it doesnt go tough like an overcooked roo streak.

This is mine.... expensive but will keep for a life time!

View attachment 37985

but I do have a electric slow cooker now only used it once! It was given to me to help as my slow cooking has to be on the weekends to busy during the week. But now its winter I might start using the electric one. But I have to brown my meat and I hardly have time to make sandwiches in the morning then do that.

Is it necessary to brown the meat?

I have a green one! Will easily outlive me. Osso bucco :icon_drool2:

I haven't bought a slow cooker as i prefer to brown the meat in the same pot then deglaze. I guess you could do that in a frypan first but that's not 1 pot cooking!

 

[Airgead]

NO! sounds good though!

You have to give it a go. Make up a mash as usual but add a good pinch of saffron as you whip in the butter and milk. Beautiful.

 

[Katherine]

boeuf au vin :beerbang:

I did the same thing for mothers day dinner except used lamb chops. Flour them before browning them. Threw in some carrots and celery cos they were in the fridge. A few mushies 15 mins before serving. Freshly baked sourdough rolls for mopping the gravy up on the plate and served with mash and green veg.

1.5 bottles of red leftover from the previous weekends shenanigans.

Simple, slow cooked food. Love it when the mercury drops.




I have a green one! Will easily outlive me. Osso bucco :icon_drool2:

I haven't bought a slow cooker as i prefer to brown the meat in the same pot then deglaze. I guess you could do that in a frypan first but that's not 1 pot cooking!

Yeah same! but I think I might do what Fourstar suggested just for easy dinner's. I feel a Irish Stew coming up!

How is your bread coming a long kind Dr?

 

[Fourstar]

You have to give it a go. Make up a mash as usual but add a good pinch of saffron as you whip in the butter and milk. Beautiful.

Make sure you push the spuds thru a ricer or a tamis.... :icon_cheers:

 

[Katherine]

Make sure you push the spuds thru a ricer or a tamis.... :icon_cheers:

I use cream instead of milk... I like using a electric mixer....

Do you like Aligot?

 

[TimBob]

I heard there's a new cooker out that you can put on a hotplate to brown-off, then pick up the whole thing and put it in the electric bit to slow-cook...

 

[drsmurto]

Yeah same! but I think I might do what Fourstar suggested just for easy dinner's. I feel a Irish Stew coming up!

How is your bread coming a long kind Dr?

Irish stew is also an amazing slow cooked dish but gets extra points as the carbs and veg are already in the dish! I had a few versions on the west coast of ireland a few years ago but that all seemed a tad bland for my taste. Lacking in herbs and seasoning. They also tried too hard to use the lean parts of the lamb rather than the fatty parts. A good vegie stock is also important (IMO). I realise its origins but i like to jazz mine up a bit.

Sourdough is now coming out perfect each and every time (thanks!), its time to take on a new challenge. I've been trawling through the bread porn thread and i think ciabatta is next then some rotis.

 

[Fourstar]

i think ciabatta is next then some rotis.

I assume you have seen my roti experience from last weekend?

Use this recipe and you can't go wrong. :icon_drool2:

http://rasamalaysia.com/images/Roti Paratha.pdf

 

[drsmurto]

I assume you have seen my roti experience from last weekend?

Use this recipe and you can't go wrong. :icon_drool2:

http://rasamalaysia.com/images/Roti Paratha.pdf

Copy and pasted that the minute i saw it! :icon_cheers:

I love spending hours in the kitchen on the weekend. It's very relaxing and it also enables me to have dinners already made for the week ahead. Curries and slow cooked stews/casseroles are ideal for this. Not too mention the house smells amazing all weekend.

 

[brettprevans]

You have to give it a go. Make up a mash as usual but add a good pinch of saffron as you whip in the butter and milk. Beautiful.

Make sure you push the spuds thru a ricer or a tamis.... :icon_cheers:

and put some celeriac in also. spuds and celeriac mashed are heaven. esp when put through a tamis or similar

 

[TasChris]

I reckon browning the meat is a must. Adds more flavour.. Maillard reactions. Not browing can lead to a rather aneamic looking/tasting casserole.

Lamb shanks or osso bucco would have to be my favs. Crappier the grade of meat the better the flavour.
I like to cook till most of the moisture is driven off and the caserole is on the verge of burning to the sides of the pot.

My recipe is nearly the same as Airgead's, I think he has been copying.. I'm telling teacher.

I like to cook as much as I can with only home grown ingredients. so my recipe usually contains
Osso bucco or lamb shanks
Bacon pieces
Tomatoes
Garlic ( lots)
Thyme
Bay leaves
Parsley
Beer
Mushrooms
Leeks
Carrots
more beer
All of which are home grown including pigs,cows and sheep

Only reason I like Tasmanian winters is the slow cooked comfort food!

Cheers
Chris

 

[pdilley]

Having a slow cooker week all week

Did a beef stew that was yum, as I spice it up for lunch and next night dinner by reheating in fresh simplest cider and then a splash of good quality soy sauce for enhanced beef flavour.

Tonight was a chicken gumbo, still enough flavour but not huge bite so the wife (pom) can eat it.

In about two days I'll do a Lancashire hotpot.

If anyone is interested in any of the above I'll sort out writing up recipes.

Cheers,
Brewer Pete

 

[redunderthebed]

My mum does roast stews soups all in the slow cookers and they are almost always very very yum she can actually cook a stew now this gadget is that good. :lol:

 

[Steve]

Having a slow cooker week all week

Did a beef stew that was yum, as I spice it up for lunch and next night dinner by reheating in fresh simplest cider and then a splash of good quality soy sauce for enhanced beef flavour.

Tonight was a chicken gumbo, still enough flavour but not huge bite so the wife (pom) can eat it.

In about two days I'll do a Lancashire hotpot.

If anyone is interested in any of the above I'll sort out writing up recipes.

Cheers,
Brewer Pete

BP, chuck up your Lancashire hotpot recipe please.

 

[bconnery]

No recipe as such but I did a beef top roast in mine. Basic seasoning, salt pepper etc. , I think there was a bay leaf, and then all homebrewed porter for the liquid.
Flavour was absolutely delicious.

 

[pdilley]

Lancashire Hot Pot

This is the simplest of recipes for a slow cooker, also works with pressure cookers, or just stove top if you have the time.

1 kg lamb (neck chops if you can find them)
3 medium onions, sliced (about 450g)
3 large potatoes, sliced (about 900g)
4 bacon rashers, chopped
1 3/4 cups of beef stock
30g butter

Trim fat off your chops, place in cooker.
To with layer of onions, potatoes and bacon.
Repeat layering, ending with potatoes on top.

I put this together in the morning and put the slow cooker on low all day.

Wife likes no hot spice so she likes simple dishes like this. I crave spice so I like gumbo and beef stews.

To Jazz up a Lancashire Hot Pot mix up the veggies with the usual suspects: carrot, turnip, potato, onion or leek. Older recipes even throw in kidneys and oysters.

I'll put up the Chicken Gumbo, as its still very tame on the hot spice but full of the flavour spice and a favourite of both of us.


Cheers,
Brewer Pete

 

[pdilley]

Chicken Gumbo

Okra (about 400g) - called Lady Fingers by some. Asian markets will have if regular markets do not.
Chicken thigh fillets (about 2 kg)
2 Tablespoons olive oil
2 medium onions, chopped (about 300g)
3 cloves of garlic, chopped
1 medium green pepper, chopped (about 200g)
1 medium red pepper, chopped (about 200g)
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 bay leaves
2 cups chicken stock
2 425g cans of tomatoes
2 teaspoons Worcestershire sauce

*Note I got a bit heavier on the spice if they are not freshly made, they dull with age so I add more.

Trim stems from Okra. EDIT: This means stems and the large round bit attached to the seed pod. One slice near the top of the seed pod takes them all off. No need to chop up as it will stew and go soft.
Remove skin, if any from chicken.
Heat oil in a pan and brown chicken in batches, set inside the slow cooker.
Add onions, garlic, and okra to same pan and cook, stirring, until onions softened and add to slow cooker.
Add peppers, spices, and bay leaves to slow cooker.
Add stock, undrained tomatoes and sauce content to slow cooker.
Stir it all up.

I set it on low in the morning and come back at night and cook up a batch of steamed rice.

To serve, scoop steamed rice into bowl, spoon gumbo on top, spoon in some liquid. Yum!

*Note in slow cooking, the meat will fall apart after a whole day on low so no need to dice chicken. I also sometimes skip the browning and just chuck everything in the slow cooker if its a rushed morning and it tuns out just fine.

When halving the recipe I just omit the red pepper and go with a whole green pepper.

Cheers,
Brewer Pete

 

[pdilley]

Beef Pot Roast

1 Tablespoon olive oil
125g butter
2 kg beef, cubed (any of your favourite cuts of stewing beef)
4 medium carrots, cut into 3cm lengths (about 480g)
2 large potatoes, chopped coarsely (about 600g)
1 large brown onion, slicked thick (about 200g)
3 medium parsnips, cut into 3cm lengths (about 750g)
1/4 cup plain flour (about 35g)
1 litre (4 cups) beef stock
1/2 cup dry red wine
1/4 cup tomato paste
1/4 cup worcestershire sauce

Heat oil and 20g of butter in large saucepan, brown meat and put in slow cooker

Melt another 20g of butter in same pan, cook carrot, potato, onion and parnsip, stirring until soft and slightly browned and put in slow cooker.

Heat remaining butter in same pan, add flour, cook stirring until browned lightly. Remove from heat and add wine and stock and paste and worcestershire stirring over heat until sauce boils and thickens and put in slow cooker.

I put it on in the morning at low and come home and eat.


For extra enhanced flavour, use a good quality soy sauce and just a swirl around the bowl when serving and mix in.

For reheating I like to add home made apple cider and a swirl or two of good quality soy sauce and reheat it on the stove in a saucepan.

Yum!


Cheers,
Brewer Pete

 

[Fents]

I heard there's a new cooker out that you can put on a hotplate to brown-off, then pick up the whole thing and put it in the electric bit to slow-cook...

have had my eye on this :

http://www.breville.com.au/products_detail.asp?prod=520