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Heidi - just go back to the "Recipes, Cooking and Food" section and the Slow Cooker Recipes have their own sticky. Maybe that link you are using isn't working for some reason? There's a few recipes for silverside in there but if you have trouble getting to it, I'll post them for you :)
Does this link work?
It works for me Deb :)
Debbie-Lee
Yes, that one worked - thank you, DH, DS and I are headed out for dinner so I'll have a look at it tonight when I get home and get DS to bed. Thanks so much...
No worries! I'd hate for you to not have access to our wonderful recipes!
My SC has been having a rest. I must get using it next week. Neil has been harping on about having that vegetable curry again and he also wants a creamy chicken and mushroom casserole.
I have a whole chicken in ours today and I had a sachet of honey mustard marinade so I put that over the top and rubbed it in, can't wait to see how it comes out. Thinking of using the liquid to make a gravy and serving with mashed potato and mixed vegetables.
Yum Bec, that sounds delish. Must tell us how it goes.
As for a recipe book I think a great idea would be to take the recipes from the thread & print them out & put them in a folder or I put heaps in a small bound notebook that was nice & then I went & put clear contact over each page so spills wouldn't ruin them. I did this & wrote notes in laundry marker in the sides and wrote a note in the front for a friend. That way they have tried & true recipes and things that other people really like and its heaps more personal.
Heidi
I used about 1kg of lamb in the Durban Curry, but you can use beef or chicken as well :)
Hope you have fun!
:help: Does anyone have a tasty recipe for buffalo wings in the SC? Want to surprise DH with some.
thanks
I've got another beef strog going today. I was a bit concerned because I was feeling soooo queasy this morning. I thought "Uh-oh, here comes the m/s". Cutting up the meat wasn't much fun... but only a bit of gagging so not too bad. I feel fine now and it smells divine. Gimme another couple of weeks and I'm sure the SC will have to go away for a while.
Have you been able to get yours out again, Danni?
I have silverside in mine today. It is pretty cool here today so looking forward to a nice warm dinner. Stupid weather it is...
Trish -
How are you doing the silverside in the sc? What liquid and other ingredients are you putting in? I'm starting to think of things I want to cook nearer to christmas to impress the MIL!
Heidi - there's some silverside recipes in the SC recipe thread :) It'll sure impress the MIL! hehehe
I'm working on the recipe books guys!!!! Wont be too much longer. Perhaps I should make the SC one separate there are so many!!! If anyone has any to-die-for recipes they want me to consider including, let me know!
Heidi, I just put enough water in the SC to come up 3/4 the side of silverside. I chop up 2 onions, a good tablespoon of brown sugar, and a good splash of brown vinegar. (all accurately measured ;) and 2 boqui garni. (now I know i spelt that wrong). Today I had no brown vinegar or brown sugar so used white for both, still works the same. Oh and a dash of black pepper. I put mine in frozen, stick it on auto and let it cook for the day. So about 6 - 7 hours. Tastes devine :)
Trish -
Thanks for the info - where do I find/buy the bouqi garni thingy??? And did you use a corned silverside or just a plain one? Will let you know how it turns out! :P
I use corned silverside, I think. PMSL We get them from Aldi. The Bouqi Garni is sold in a packet, tehy are like little herb tea bags. You will find them with the spices in your supermarket, woolies or coles. They are great too, ou can through them into casseroles too.
Goodluck, ours was delish :)
Sounds unreal Kelly!
I think most of us have included our favourite recipes in the recipe thread already? Unless someone is keeping secrets??? hehehe
Waaah - I am doign a Spag bol in the slow cooker today, and its not turning out anywhere near how I thought it would.
Was I supposed to brown the meat first? I just chucked it all in, and its been on low for about 4hrs now, and its looking seriously anaemic. Not rich and tomatoey like I thought it would.
Should I whack it on high for a while??? If I was cooking it on the stove I would evaporate off some of the water - it looks really watery and needs thickening. I'll be gutted if I can't get a spag to work in the slow cooker. It was one of the main reasons for me getting one! To save on mess....
Help?
Fi - you do need the halve the amount of liquid you would use on a stove-top when you use the SC because of the lack of evapouration.
I find with mince I need to brown it first.... but I know others on here don't.
Have you given it a stir? Maybe putting it on high will help. It may start looking better after a few more hours?? Not sure what you can do to thicken it up.
If it doesn't look any better in a couple of hours it will be put into a pot and boiled to dry out on the stove.
I didn't know that about halving the amount of liquid. That would be right..... Grrrrr I have stuffed this up I think!! I might try and take some of the liquid out before it has all the flavour in it.
Do not stress! I thought the same thing when I first made spag bog, because to me it looked grey... but it does get better and regardless it tastes fantastic :) Try not to worry there's a few hours before dinner yet ;)
*hugs*
Cailin
Fi, if I've got something too watery I just bung it on high and then take the lid off for a while and it seems to evaporate the water off ok.
I've taken heaps of water out. I normally add about 2 tins of water when I am cooking spag bol on the stove top, and then I have to keep adding it as I'm evaporating it off. That way I get a lovely rich tomatoey sauce.
Its looking better, its been on high for the last hour, and heaps of water is coming to the top, so I'm taking that out. The good thing is the fat is coming off too ;) The pork mince I used was frozen, so it probably had more water in it than normal.
The other thing is that the tomatoes aren't breaking up. Normally I use whole tomatoes, and it all just dissolves in the pot. So far nothing, I might have to get the masher out and break them up manually.
Its tasting a bit grey still - Next time I do it I might brown the mince and onions off first, and then put it all in.
Thanks for your help guys :D
How's everyone going? Much slow cooking being done?
Mine have been hidden in the cupboard for a while. I'm not sure I could hack the aromas wafting around the house all day. Morning sickness isn't toooo bad but I don't want to tempt fate, iykwim?
I'm thinking about doing a whole chook soon. Chicken hasn't been sitting all that well with me (as in chicken breast) but I reckon off the bone might be ok? A bit more moist?
I've been craving sausage casserole too. Maybe next week if there's a cooler day in there somewhere.
OUr house looks like a bomb hit it. DH is making cupboards, and everything that was in the rooms is in the dining room now. With him being home, I haven't been using the SC, but plan to start again next week. Got this fab recipe book from R o y c o which has some very nice recipes to try in the SC, so I am dying to start. I have been using it for soup a lot, a good way to get all the veggies into the diet :) Lol.
I made a really yummy low fat chicken dish the other night called Chicken Parmesan, it was delicious. And definitely going to be a regular.
Whats the recipe??!?!?!?!?
*hugs*
Cailin
It's in the weight watchers recipes that you gave me :) But I will post it for everyone.
Chicken Parmesan (5.5 Points)
Serves 4
2 tsp Olive Oil
4 Skinless chicken breasts
1 1/3 cups crushed tomatoes
2 large cloves garlic, crushed
1 tsp Sugar
Pinch of Celery seeds (I couldn't fnd any so used a few shakes of celery salt instead)
2 tbsp Dry Red Wine
1/2 Cup Shredded mozzarella cheese
2 tbsp Grated parmesan cheese
Heat the oil in a non-stick skillet over med-high heat. Add the chicken and cook until lightly browned. Combine the chicken and the next 5 ingredients in the slow cooker. Cover and cook on LOW for 4 hours (the recipe says 6-8 but I find chicken breasts only need about 4) Combine the cheeses in a small bowl and sprinkle them over the chicken. Cook until the cheeses are melted, about 15 mins.
I assume from this recipe they cut the chicken up but I left them breasts whole and they were fine, but you could cut them up and you could probably leave the browning and just chuck it all in.
Per serving: 249 cal, 8.3g fat, 364mg sodium, 1.3g fibre
Good job, Fletchy! Yay for Scott being able to eat decent food again, hey ;)
haha fletch! you and me both have dusted off our SC's!
I finally cooked a stew the other night in there and enjoyed it! I didnt gag at the *smell*. :)
Question - I leave for work at 7am, and get home around 6pm and have found the recipes I've tried to be a bit dry with the meat (even using thighs). Any ideas on how to cook stuff for 11 hours and have it a raging success? I was thinking of doubling all quantities to make it more to cook, but not sure if this would help...
Are you cooking them on low, Kaz?
I had a chook going today. I'm finding that chicken breast fillets sit in my gut for too long atm so I thought a whole chook in the SC would be a better option to go with a salad (Neil's Mr. Salad atm). Was good to get my widdle SC out again ;)
Kazbah- Having a bigger quantity could help but 11 hours is a pretty long time for most things. Maybe you could try a timer, you know one of those ones that you can set to go on and a particular time? Then you can have your SC go on later and then dinner should be ready when you get home and be perfect instead of dry?
Yeps, its on low. First recipe I tried was the apricot chicken one from here, and although the actual liquid was perfect, the meat wasn't. Maybe I just chopped it up too small... soups are OK but DP isn't a soup person.
Bec - I thought of this, but don't want raw chicken / other meat to be sitting in the crock for 3 hours before it starts cooking, IYKNWIM?
Was thinking, I might try the sausage casserole next week, but when I buy the snags will cut them up and the onion, and wack them both into the freezer so they start cooking (on low) from frozen. That should buy some time...
It could be that the meat was cut up too small, but I have found that cubed beef tends to be dry anyway, esp if it is very lean. I have a timer plug/switch and it maks it so much easier.
Has anyone tried cottage pie in the sc?
No haven't tried cottage pie.
Anyone got their SC out now that the weather has cooled off a bit? I made Melinda's Chilli in there tonight but added some bacon in and it was yummo.
Glad it turned out well, Bec :)
Curried sausages for us tomorrow night - gotta make the most of this cooler weather.
For chicken recipes I find to not chop but leave them as big as possible helps keep it less dry & if there are a few bones its better... weird I know...
I made a roast chicken the other day & it was great with salad. Going to dig out the curried sausages recipe too.