Slow Cooker Recipes

[Duff]

My wife did a great pea and ham soup in the slow cooker recently. Great for all the usuals (like lamb shanks, etc.) but also great for simpler items such as bolognese sauce and dahl.

 

[drsmurto]

My wife did a great pea and ham soup in the slow cooker recently. Great for all the usuals (like lamb shanks, etc.) but also great for simpler items such as bolognese sauce and dahl.

Of course, i never thought of using something like that for soup or bolognese. Anything that needs a few hours cooking.

 

[TasChris]

corned beef also goes well in slow cooker

 

[Steve]

My wife did a great pea and ham soup in the slow cooker recently. Great for all the usuals (like lamb shanks, etc.) but also great for simpler items such as bolognese sauce and dahl.

Duff, please can I have your wifes pea n ham soup recipe. Ive been trying to reproduce my dads but it never comes out the same. It actually turned out bloody yellow!!! My dad used to cook his all day in a pan on the stove with a big lump of ham in it (obviously) and it was superb. Fond memories.

Thinking about doing some nice chilli con carne with real steak.


Cheers
Steve

 

[Fourstar]

for mine:

Pea and ham soup

Dice 1 onion
mince 3-4 garlic cloves
1tsp of fennel seeds ground.
pinch of chilli flakes
few sprigs of thyme
bay leaf
1 smoked ham hock
1 tbsp butter unsalted
salt+ pepper
olive oil
500gof frozen peas
500g of green split peas


start cooking night before (just before bed) or morning of eating.

fry off garlic, bay leaf and onion in olive oil until translucent and add fennel, stir until fragrant. Add butter, thyme and chilli flakes, cook until fragrant then add ham hock and fill with water to cover. bring to boil and cook for 2 hours on a slow gentle simmer or until meat is falling from the bone.

remove hock from liquid, shred meat from bone and store in fridge.

dump liquid into slow cooker along with 500g of split peas (and ham bone if you wish for flavour) and cook overnight/all day in slow cooker.

when ready to serve:

blend 500g of frozen peas covered in boiling water until smooth.

add with pea puree and bring back to the boil stir well and season to taste with S+P.

add shredded meat to soup and serve! :beerbang:


Note:
The fresh frozen peas is a must. it adds a beautiful sweetness and 'fluroescent' green vibrance you never get from 'your mums/aunts/grandma' pea and ham soup.

Sure i love my mums pea and ham soup (she uses yellow split peas) but she also loves mine!

I also love to serve it with a dash of EVO and a thick sliced piece of toasted panna di casa.

next week. pea and ham soup time! :icon_cheers:

 

[sinkas]

Same as mine.. but mine is red.

Browning the meat adds flavour. That nice browned meat flavour rather than that not so nice boiled meat flavour. Also helps colour the sauce.

If you have enough flavours in the stew already you don't need to brown.

Cheers
Dave

As Jamil Z once put it, "Ever had a microwaved steak"

browning is vastly preferred option

 

[Steve]

Got a slow cooker as belated birthday present off the missus the other night from Aldi ($40!!). Been hanging for one for ages. Going to christen it on Saturday with some lamb shanks:

Ingredients
4 lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1/2 cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup red wine or beef broth
1 teaspoon beef stock granules

Directions
1.Sprinkle lamb with salt and pepper. Place in a 5-qt. slow cooker. Sprinkle with the parsley, garlic, oregano and lemon peel.
2.In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine or broth and bouillon. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 8 hours or until meat is tender.
3.Remove lamb and keep warm. Strain cooking juices and skim fat. In a small saucepan, bring juices to a boil; cook until liquid is reduced by half. Serve with lamb.

Looking forward to it. Came on here and was surprised there wasnt a thread already. Feel free to share your recipes, tips/hints etc in here.
Cheers
Steve

Well that was a hit. I browned the shamks before putting them in the cooker. Cooked for 8.5 hrs and it was bewwwwwwwtiful. Cooked up some roasted maple syrup pumpkin and zuchini, steamed corn on the cob and carrot and saffron mash potatoe (that was a good tip)......... Picture homer with drewl coming out of the corner of his mouth at the mention of donuts and that was me last night. Shouldve taken a photo. For some reason though at 2.00am I was chundering it all back up down the dunny!? Everyone else was fine so I hadnt poisoned them?
Cheers
Steve

 

[Fourstar]

For some reason though at 2.00am I was chundering it all back up down the dunny!? Everyone else was fine so I hadnt poisoned them?
Cheers
Steve

Maybe it was those dozen Home Brews! :lol:

 

[pdilley]

I made the Lancashire hot pot.

Varied the recipe:

Only had two onions left so added 3/4 of an entire garlic bulb. Peeled, bottom trimmed but thrown in whole.

Butcher had forequarter chops so deboned and then trimmed all fat off and used as the first layer in the cooker.


Came out lovely. Wife can handle garlic and I'm a garlic nutter so it went well with standard seasoning in the bowl of a pinch of salt and cracked pepper.


Cheers,
Brewer Pete

 

[Duff]

Oxtail is really nice as well.

Steve - will get my wife to write down how she cooked the pea and ham for you.

 

[Steve]

Doing a whole chicken today. Browned it off then sat it on a few alfoil balls in the bottom of the cooker. Parboiled a lemon and stabbed it a few times with a fork and stuck it up the chooks arse with some crushed garlic and thyme. Seasoned the outside with salt n pepper and spread some butter on the skin. Dribbled about a couple of tablespoons in the bottom of a Pils I have on tap to get some steam happening.
Cheers
Steve

 

[Steve]

Doing a whole chicken today. Browned it off then sat it on a few alfoil balls in the bottom of the cooker. Parboiled a lemon and stabbed it a few times with a fork and stuck it up the chooks arse with some crushed garlic and thyme. Seasoned the outside with salt n pepper and spread some butter on the skin. Dribbled about a couple of tablespoons in the bottom of a Pils I have on tap to get some steam happening.
Cheers
Steve

That was the juiciest chicken ive ever had. Baked it for 8-9 hrs then browned it off under the grill to crisp up the skin. Fell off the bone it did.
Cheers
Steve

 

[Tony]

I cook lamb shanks in the slow cooker and they rock. Here is how i do it.

Put lamb shanks in the slow cooker, raw.
Empty a drained can of mixed beans in with the shanks.
sprinkle in some smoked praprika
a chopped garlic clove
a couple bay leaves
some fresh chopped thyme
Salt and Pepper
Now add enough tinned chopped or crushed tomatoes to almost cover the shanks.
Cook on low for about 8 hrs.
half hour to an hour before serving, remove half of the tomatoe juice and beans, put in a seperate pot and simmer untill its thick and saucy. Add some dried oregano or sage to this, kind of like late hops in the kettle.
Plate the shanks up with some mash potatoe and green peas, and spoon over the sauce.
I like to then dig out the last of the beans from the slow cooker and put them over the top too.

Enjoy with a good glass of stout or brown ale!

cheers

 

[Steve]

I have a tangy boneless pork loin roast in the cooker today sitting in sauce consisting of sweet chilli sauce, soy sauce, tomato sauce, malt vinegar, teryiaki, garlic, ginger, chicken stock, salt n pepper. Will take it all out with an hour to go and blast it in a hot oven to crackle up the skin and roast the vegies a tad. Will thicken up the sauce into a gravy.



Cheers
Steve

 

[kirem]

it is slow cooker time of year for me;

beef massaman curry last week

beef strokenoff in the pot now

 

[pdilley]

Just did a spicy beef stew using stewing beef, salami, pepperoni, and tomato puree and paste, onions, spices, and black olives. Yum! If any left over, another day of slow cooking reduces the sauce to a thick Italianoesque yum fest that goes good on pasta like a high end spag dinner


Cheers,
BP

 

[Steve]

it is slow cooker time of year for me;

beef massaman curry last week

beef strokenoff in the pot now

kirem, any chance of the massaman recipe?

 

[redunderthebed]

Mum did this kinda soup/stew thingo with pasta beans and ham hock and vegies very nice essentially a twist on the good 'ol minestrone but ******* i was farting all freaking night i was surprised i didn't burn a hole in my mattress whilst i was asleep. :lol:

I'll put up the recipe when i'm sober but don't say i didn't warn ya. :lol:

We are this week doing goat curry and roast lamb and some soup (i forget the bloody name but it sounds tasty) if mum cooks something 9/10 its in the slow cooker she is addicted to it. :lol:

 

[drsmurto]

it is slow cooker time of year for me;

beef massaman curry last week

beef strokenoff in the pot now

:lol:



Love a good massaman though, great way of using up leftover roast lamb.

I did slow cooking last night but I think that was the dunkelweizens fault, or maybe the alt.... :icon_drunk:

 

[pdilley]

It's seafood time!

Squid makes a great slow cooker seafood. Long cooking time results in a tender squid and not rubber of fast cook methods.

I put a frozen block of squid hoods in once and it was so tender and easy to slice rings from them
before serving so this is a good dish even if in a rush for time. I've also only had squid left in the store so it makes a good all squid dish if your monger is out of baby octopus.

SQUID AND OCTOPUS CASSEROLE
1 kg baby octopus
500 g squid hoods
or mix and match between the two to your preference
1 Tablespoon olive oil
2 cloves garlic, crushed
1/2 to 1 Teaspoon Sambal Oelek
500 g baby onions or small onions
1 Teaspoon Thyme
1 Teaspoon Oregano
2 Teaspoons grated Ginger
1 Teaspoon grated Lime Rind
2 450g tins of chopped tomatoes
1 Teaspoon sugar
1/2 cup of Black Olives (seeded tasted better or de-pitted if you must)

debeak and dehead octopus if not
done already and cut squid hoods into 2cm rings

heat garlic, sambal oelek, onions, herbs, Ginger and rind in oil for a few minutes to release aroma and flavour

add to slow cooker

add seafood, undrained tomatoes and sugar

slow cook.

It's your choice when to add olives, either during cooking if pit in the olives or at the end.

I add mine during cooking along with some olive juice.


Serve with halved limes for squeezing and a crisp slightly acid white wine if you wish.


I eat mine on rice for a winter comfort food
when not entertaing.




Cheers,
Brewer Pete