Category: Slow Cooker Sunday

Slow Cooker Sunday – Jacket Potatoes (27th May 2012)

If you like your jacket potatoes crispy this one isn’t for you as they are more steamed and I can hardly call it a recipe, it’s more of an idea.

Simply scrub a few baking potatoes, pat them dry, poke with a fork, wrap in foil and place in the slow cooker for 8-10 hours. DO NOT ADD ANY LIQUID. Then top with your favourite fillings (tuna and sweetcorn, beef or veg chilli, prawn cocktail, sour cream and bacon bits).

I came across this idea on last weeks slow cooker Sunday and think it’s brilliant. My hubby loves jacket potatoes but I never think of having them.

Feel free to share some of your own slow cooker recipes; they can be old or new and don’t even have to be your own just one of your favourites from the web. All we ask is that you have tried them yourself.

Thanks for joining in.  I really appreciate the inspiration.

For more of our favourite slow cooker recipes click here.

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Slow Cooker Sunday – Authentic Lamb Curry (20 May 2012)

If you fancy joining into Slow Cooker Sunday, where we share our favourite recipes but don’t have a blog you can always email it to me, like Indie (@leightonsopt) did, or you can leave your recipe in the comment section.  I can’t wait to try this one, especially the Cumin Infused Rice with Peas.  Thanks for sharing it with us.

‘New slow cooker purchased! Here is my contribution to #scsunday. I made this last night and let it cook overnight. The smell in the house was amazing, although my wife felt we had just woken in a curry house!!’

Ingredients 

  • 600g Diced lamb
  • 2tsp oil and a little butter
  • 2 medium onions
  • 5 cloves Garlic chopped
  • 1 can chopped tomatoes
  • 1 tsp turmeric
  • 1 inch grated ginger
  • 2 green chillies
  • 1 ½ tsp salt
  • 5 tsp garam masala
  • 1 handful coriander chopped
  • 2 handfuls of yellow lentils
  • 3 cups of boiled water
  • Juice of ½ lime

Method

  1. Firstly fry the lamb gently on a medium heat until it is browned. Place in a colander to remove excess fat.
  2. Fry onions, salt and garlic in the oil & butter until really well browned.
  3. Add ginger, chillies, turmeric & garam masala and fry for a couple of minutes – add water if the mixture begins to dry.
  4. Add the tomatoes and coriander and cook for 2 minutes.
  5. In the slow cooker add the lentils, meat and then the curry mixture.
  6. Add the boiled water
  7. Cook on low for 8 hours
  8. Add lime juice ½ hour before the end of cooking.

This can be served with plain basmati rice, naan or…….

Cumin infused rice with peas

  1. Using a teaspoon of oil & a knob of butter fry 1 tsp of cumin seeds, when they are sizzling add a sliced onion & 1 tsp salt. Fry gently until the onions are softened and translucent.
  2. Add 2 handfuls of frozen peas and 2 cups of washed basmati rice, turn up the heat and stir-fry for 3-4 mins.
  3. Add 3 cups of cold water and bring to the boil, the stir well.
  4. Reduce the heat to low, cover and cook for 15-20 mins or until the water has evaporated.
  5. Loosen with a fork and transfer to a serving dish.

For more of our favourite slow cooker recipes click here.

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Slow Cooker Sunday – Chicken and Mushroom Pie (13 May 2012)

Chicken Pot PieMy offering for Slow Cooker Sunday, where we come together and share our recipes, this week is a traditional Chicken and Mushroom Pot Pie with a twist. I saw a photo of one online with a pastry perched on top and I was intrigued. As you know pastry really is a ‘no go’ in a slow cooker. In the end, I cobbled together a couple of recipes with very pleasing results and it was incredibly easy. I may try a Steak and Ale pie next.

Serves 4
Cooking Time: 6-8 hours
Temp: Low

Ingredients

500g of skinless boneless chicken thighs, cubed
2 large carrots, diced
2 sticks of celery, diced
2 TBSP butter
1 medium onion
125g of button mushrooms, halved
2 heaped TBSP of plain flour
400 ml chicken stock
Salt and Pepper

Couple of pinches of dried Thyme
1 bay leaf

140g frozen peas

Ready Rolled Puff Pastry

Method

  1. Bring a sauce pan of water to a boil. Boil the chicken, carrots and celery for 10 minutes. Drain and place in the slow cooker.
  2. Meanwhile, melt the butter in a frying pan and sauté the onions and mushrooms for 2-3 minutes until they start to soften. Sprinkle with flour and mix well for about a minute.
  3. Gradually add the stock over a medium heat, it should thicken, season with salt and pepper. Add the Thyme and Bay Leaf. Pour over the chicken mixture in the slow cooker, mix well, cover and cook on low for 6-8 hours.
  4. 30 minutes before serving, stir in the frozen peas.
  5. To make the pastry topping, preheat the oven to 200 degrees, unroll the sheet of pastry and find something 10cm in diameter to cut circles. I used one of my daughter’s toy pans from her play kitchen. Place on a baking tray and cook for ten minutes.

Place a large serving of the chicken mixture in a bowl and top with the pastry.

Feel free to join in and add your own recipes on the Linky below. If you don’t have a blog you can always leave your recipes in the comment section below.

For more of our favourite slow cooker recipes click here.

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Slow Cooker Sunday – 6th May 2012

You may not be aware but Slow Cookers are making a huge comeback, soon they’ll be as trendy as knitting. Did I see a Gwenyth Paltrow uses one?

They’re no longer used for just Stews and Casseroles. Many of us are getting more and more adventurous with our slow cooking and on a Sunday we come together to share and be inspired. I’ve been truly astounded by the quality.

For those of you with blogs, simply link up old or new recipes at the bottom of the post. If you don’t have a blog you can always leave your recipe in the comments section.

I can’t wait to see what you’ve all been up to. If you do try some of the recipes do come back and let us know how it went.

Feel free to grab a badge but you don’t have to.

Thanking you in advance and I hope you find it as useful as I do.

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Slow Cooker Sunday 29th April 2012

Looking for some Slow Cooking inspiration then you’ve come to the right place. Every Sunday, we come together and share some of our favourite recipes. Please feel free to have a nosey, like a few and if you have a recipe you’d like to share please do join in.

If you’re a blogger there is a linky at the bottom. However, if you do not have a blog please leave your recipes in the comment section at the bottom.

We do have a fandangled badge but it’s not obligatory. Feel free to link up old or new recipes. The only thing we ask is that you have cooked it and loved it yourself!

Thanks for stopping by!

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