Site Supporter barryk32 Posted February 12, 2012 Site Supporter Share Posted February 12, 2012 Is it a sign of age that I'm excited by it? Anyroad, recipes. What should I be chucking in there and can you chuck frozen meat in without thawing? Quote Link to comment Share on other sites More sharing options...
anewman Posted February 12, 2012 Share Posted February 12, 2012 Is it a sign of age that I'm excited by it? Anyroad, recipes. What should I be chucking in there and can you chuck frozen meat in without thawing? no you cant put frozen meat in most meat you have to brown it before you put them in Quote Link to comment Share on other sites More sharing options...
gonzo Posted February 12, 2012 Share Posted February 12, 2012 it will end up at the back of the cupboard with your toastie maker and coffie percolator ..... Quote Link to comment Share on other sites More sharing options...
The Wanderer Posted February 12, 2012 Share Posted February 12, 2012 Throw yourself some cassarole beef in, decent jar of curry sauce. House will stink like a punjabs kitchen for a couple of week but it will be well worth it! Quote Link to comment Share on other sites More sharing options...
Members bolton_blondie Posted February 12, 2012 Members Share Posted February 12, 2012 Whack some lamb shanks in with a bottle of red wine, stock and herbs, proper yummy with mash! Quote Link to comment Share on other sites More sharing options...
SatanGreavsie Posted February 12, 2012 Share Posted February 12, 2012 Bung 500ml bottle of good cider (Westons or summat) in then add Coleman's pork or cicken casserole mix; stir until all dissolved then add yer chicken or pork (OK if its frozen, just takes longer or a higher temp) plus whole spuds, carrots etc and finally some chillies to give it a bit of whack. Cook preferably at the lowest heat and for long e.g on first thing and then ready early evening. If you do it big scale and only eat half, put the pot in the fridge and then re-heat (e.g. just by spooning it out into a saucepan and hobbing it) a day or two later. Tip fucking top! Spuds etc can be chopped a bit, but if you make 'em too small they go soggy i.e.don't, in my experience, use one of them pre-prepared bags of casserole veg. Quote Link to comment Share on other sites More sharing options...
anewman Posted February 12, 2012 Share Posted February 12, 2012 Bung 500ml bottle of good cider (Westons or summat) in then add Coleman's pork or cicken casserole mix; stir until all dissolved then add yer chicken or pork (OK if its frozen, just takes longer or a higher temp) plus whole spuds, carrots etc and finally some chillies to give it a bit of whack. Cook preferably at the lowest heat and for long e.g on first thing and then ready early evening. If you do it big scale and only eat half, put the pot in the fridge and then re-heat (e.g. just by spooning it out into a saucepan and hobbing it) a day or two later. Tip fucking top! Spuds etc can be chopped a bit, but if you make 'em too small they go soggy i.e.don't, in my experience, use one of them pre-prepared bags of casserole veg. sounds good that boss Quote Link to comment Share on other sites More sharing options...
SatanGreavsie Posted February 12, 2012 Share Posted February 12, 2012 sounds good that boss trust me, mon, it's the bollocks The cider thing especially! Quote Link to comment Share on other sites More sharing options...
no balls Posted February 12, 2012 Share Posted February 12, 2012 Baz, on a unrelated topic, I'll tell you what worries me of what you've become. I've just driven past your car. How much tat is on the windows of that sp?zmobile? You must have more blind spots than Stevie Wonder! Quote Link to comment Share on other sites More sharing options...
Site Supporter MickyD Posted February 12, 2012 Site Supporter Share Posted February 12, 2012 Use the search facility and you'll see we've been here before with smiley. Quote Link to comment Share on other sites More sharing options...
kent_white Posted February 12, 2012 Share Posted February 12, 2012 Pretty much put any edible ingredients in. Add a little stock, switch on and leave 8 hours and it will be delicious. I bought one for cooking healthy meals in. Stick some spuds, loads of casserole veg, some skinned chicken breast or beef. Add the beef stock or chicken stock and you're away. Bloody lovely, cheap, hardly any fat and incredibly nutritious! And yes, unfortunately, it is a sign that you're getting old. Quote Link to comment Share on other sites More sharing options...
cureforsanity Posted February 12, 2012 Share Posted February 12, 2012 I'm going to put a sausage casserole in for tomorrow. Plenty Lincolnshire sossij, colemans casserole mix, bit of cider, some shrooms, onion, bit of stock and water. Might bang a sliced carrot in too, make it go a bit further then leave it overnight in the slow cooker, stick it on low before the school run in the morning and come back from the afternoon one with the smell of tea done. Then peel some spuds, boil then mash with philadelphia or primula or whatever for cheesy mash. Proper grub that sticks to yer ribs Quote Link to comment Share on other sites More sharing options...
Thorpey Posted February 12, 2012 Share Posted February 12, 2012 Best two buys for me in the kitchen - slow cooker and George Foreman. Slow cooker - now I ain't no expert but lobbing a few ingredients into a slow cooker and letting it do the work for a few hours is great. Missus thinks your a genius. George Foreman - anything normally grilled goes in there and the amount of fat that comes out of sausages, burgers, etc makes you feel better on the healthy front. Pain the arse to clean though so leave it to the missus. Just bought a doughnut maker. Trying it tonight. That'll be a candidate for the back of the cupboard with the deep fat fryer. Quote Link to comment Share on other sites More sharing options...
Maggie Tate Posted February 12, 2012 Share Posted February 12, 2012 Get some braising steak and brown it off, then put aside. Cook onions, celery, garlic and caraway seeds till onion is soft, add red wine, beetroot, beef stock and balsmic vinegar, plenty salt and pepper. Just before serving it up crumble some stilton in and stir it round. Mash is a good accompaniment. There's another good one with lamb, piles and piles of coriander and the best bit is adding 500ml of beer of your choice. Get a book called Stewed - Nourish Your Soul. Traditional now for me to do one out of that on a Sunday whilst our peg sits on her arse. In fact it's happening this very minute Quote Link to comment Share on other sites More sharing options...
Site Supporter superjohnmcginlay Posted February 12, 2012 Site Supporter Share Posted February 12, 2012 slow cookers are ace, do curries and chillis in mine, the pork and cider sounds great I made one tother week, i recommend beef and ale for 9 hours beef just falls apart superb, tip of the day tablespoon of flour will help thicken the sauce up kitchen gadgets recently purchased an used by meself an ice cream maker, its ace! Quote Link to comment Share on other sites More sharing options...
cureforsanity Posted February 12, 2012 Share Posted February 12, 2012 I just shove all my stuff in raw, can't see the point in cooking it twice and it's always tasted brill. The only thing Mrs Cure insists on me cooking before putting in a mix is ham for a pea & ham soup but I reckon this would still surely only need warming up with the soup as it's already cured? I mean, you eat ham cold too don't you? Quote Link to comment Share on other sites More sharing options...
Burndens Bogs Posted February 12, 2012 Share Posted February 12, 2012 A slow cooker was the best ?10 i ever spent.Try a Colemans beef bourguignon mix, with some casserolle beef, onion,carrots,chesnut mushrooms, and half a bottle of red wine, salt,pepper, slap it all in the slow cooker for 6-8 hours - the result is divine. My tip is to make loads,then either refrigerate or freeze......and it's even better 2nd time around Coq au vin is also top notch. Quote Link to comment Share on other sites More sharing options...
Pablo Posted February 12, 2012 Share Posted February 12, 2012 Mys does a belting chicken broth in it, only takes about 3 hours. Chopped up chicken breats, thin sliced carrots, onions, knor Chicken stock, water, mixed herbs and 3 cups of pasta. cooke the chicken first. Basicly a pot noodle from scratch. Quote Link to comment Share on other sites More sharing options...
SatanGreavsie Posted February 12, 2012 Share Posted February 12, 2012 Other thing to remember is that you can just put a whole joint of beef or a chicken in there - with nowt else apart from some seasoning if you want - and over the course of the day they cook in their own juices. Highest heat might dry it out a bit, but on a lower heat you come back to summat sitting in a load of stock and the meat just peels away Done a cracking rib of beef like that Quote Link to comment Share on other sites More sharing options...
Traf Posted February 12, 2012 Share Posted February 12, 2012 If we're talikng top kitchen gadgets, look no further than the Tefal Actifry. Quote Link to comment Share on other sites More sharing options...
no balls Posted February 12, 2012 Share Posted February 12, 2012 If we're talikng top kitchen gadgets, look no further than the Tefal Actifry. They really are fabulous. No one believes the chips will taste like real ones. Dead clever. Has anyone got one of those air ones? Quote Link to comment Share on other sites More sharing options...
jazza Posted February 12, 2012 Share Posted February 12, 2012 I love my slow cooker and will post you a couple of recipes later... one for a chicken and cashew nut curry which is great and one for soup Quote Link to comment Share on other sites More sharing options...
Bigtoe Posted February 12, 2012 Share Posted February 12, 2012 Slow cooker = Jamie Oliver with ME Quote Link to comment Share on other sites More sharing options...
Traf Posted February 12, 2012 Share Posted February 12, 2012 They really are fabulous. No one believes the chips will taste like real ones. Dead clever. Has anyone got one of those air ones? The Philips ones? Apparently good, but smaller and not as good as Actifry. Quote Link to comment Share on other sites More sharing options...
jules_darby Posted February 12, 2012 Share Posted February 12, 2012 Forget the Foreman grill, I bought a Cuisinart one from Lakeland the other week (thanks again to EG) and it's brilliant- you can flat grill, griddle, on both sides or one, do panninis and the grill plates come off easily to slip into the dishwasher Belting Quote Link to comment Share on other sites More sharing options...
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