General Chat

Some good ideas on here, keep them coming.

I broke the lid on mine Liz - then I found a pyrex sort of flan dish of OH's uncles - used that, then I broke that and now I use an upside down plate on top. Bit of a nuisance not having a handle but I slide one of those thin spatula things or a large knife under plate and take plate off that way. Amazingly since I have had to put up with the awkwardness of it - I have managed to look after the plate very well.
No way was I going to ditch the cooker. It goes to functions with plate as well - I'm a very classy act me!!

Norma

Claire has got the right idea - it is great for mulled wine. Keeps it warm and you don't have to use an element. Another great party hit!!!!

Norma, a lot of the slow cookers are oval and plates are round though?

Thanks for the website Susan with numbers. Will have a look at that later

Hazelx

Hi Ann

I have oval plates as well as round & square ones. You can generally get one to actually fit a slow cooker no problem. I use an oval plate on a cast iron heavy bottom dish that can be used on element or in oven and did not come with a lid so I stick an oval plate on top of that sometimes.

Norma

An idea for using one thats too big. Put your ingredients in a pudding basin with lid, put in slow cooker and fill sides with water, just like cookin a sponge pudding. Cook for same amount of time as you normally would. This has worked for me many a time.

Too big Jean? lol...I always make too much and end up giving gallons to the children......which reminds me...must get my pots back from them tsk!

As it is the time of year that Seville oranges will be coming into the shops for home made marmalade here is a tip that some of you preserve makers might use your slow cooker for............

Softening the tough skins of citrus fruit...oranges grapefruit lemons ......
Wash and dry the fruit.
Cut into halves or quarters..put in stoneware pot with sufficient water to just cover.
soften on low about 10 hours(or overnight)
Drain off water and use as part of the liquid in the recipe.

There is nothing like home made marmalade.I think this makes it easier to cut the peel.I used it this way when I lived in Spain and got the fruit off the trees.

Brenda x

I'm coming to your place Brenda - I can't have grapefruit but love orange marmalade.

PULLED PORK - making it this week.

Pulled Pork
You can cook this in a slow cooker or in a covered dutch oven over low heat.

ingredients
2 lbs. Pork, cut into large chunks (pork shoulder works well for this as it is inexpensive and benefits from the long cook time)
2 cups onion, chopped
2-3 red peppers, chopped
6oz can tomato paste
1/2 c. brown sugar
1/4 c. white vinegar
1/4 c. chili powder
2 tsp. dry mustard
2 tsp. Worcestershire sauce

method
Combine all ingredients in slow cooker or dutch oven and stir to combine. Cook for 3-4 hours (or more) over low heat, covered. About 1/2 hour before serving, take a fork to the pork and "pull" into shredded pieces. (Note, if you have a non-stick coated slow cooker, you may want to transfer the pork chunks to a plate to shred and then return to pan, to avoid scratching the non-stick surface.) Stir and let simmer another 1/2 hour, uncovered to thicken it up a bit.

Serve on crusty rolls.

I cooked my small roast beef joint in my slow cooker with a mug of water in it. left it on all day.
The beef was better than roasting it. No shrinkage and very tender. I will be cooking my "roast" beef" that way from now on.
My older daughter who is very fussy about meat enjoyed it that way.

Thank you ladies for all the recipes and ideas. Much appreciated.
Sue B

There are some interesting recipes on here. I am cooking mince with mushrooms and tinned tomatoes and left over gravy today, thatw ill be made into a bolognes sauce for pasta tonight. It could also be made into chile or shepherds pie, served with jacket potatoes or made into curry. I love mince, it is cheap and versatile. I use the low fat minced steak version or sometimes minced lamb

Hi Ann, and All.. we use a lot of mince usually pork , very versatile, lasagne in the slow cooker, pork balls, with pasta, chilli
I try to make double lots, so I can freeze portions, we had some last night over homemade chips, made a change from rice, it was very tasty....

nice to meet new friends on here, I am know as Just Jean, no doubt we will meet on other threads...have a good day....

Jean x

I can't make double lots as I never have room in my freezer, it is always full with meat bought reduced from the supermarket when we go on Tuesdays, they always seem to have a lot then.

My wife is a Slow Cooker, we have to wait for ages and ages before she serves us our dinner.

We bought a larder fridge and a seperate tall freezer, that holds a lot more than our old one, the two top drawers are filled with meat and there are five more drawers too... so lots of room ....

Yes we have a larder fridge and separate tall freezer, still full though!!

YELLOW card!!!,
InspectorGreenPen



Bob

Ann you sound like me.I have just been out before we get snow again.It was market day and we have an excellent butcher on the market and I asked for a joint of beef.He said it's the last one,£10,so I said what!so he said go on then I'll throw in this small joint as well,so I have cut the rather large piece in two and just about managed to get them in the freezer.I have a chest freezer,a table top freezer and a fridge in the garage and there are only 2 of us.
If we get unexpected visitors I can always get a good meal together!
It's liver and onions tonight for tea.A good warming meal full of iron,and very tasty!
Brenda x