Slow Cooking Archives - Page 6 of 6

I LOVE my slow cooker and I am always trying to think up new and exciting meals to make in it. I have already made my roast beef in it several times which is so easy and makes a cheap cut like brisket melt in the mouth once cooked.

I happen to have some Chinese spices in my store cupboard and some noodles and I found some spring onions in my fridge, so I thought I would have a go at making an oriental inspired beef dish, and here it is!

You will need:

2 tbsp olive oil

1.5 kg beef brisket

1 bunch of spring onions chopped

2 tsp grated ginger (from a jar)

3 tsp crushed garlic (from a jar)

2 tsp Chinese five-spice powder

1 tsp black pepper

100g dark brown muscovado sugar

50ml dark soy sauce

50ml light soy sauce

2 tbsp tomato purée

beef stock (I used one of those jelly type ones by knorr)

50 ml boiling water

2 peppers chopped

Handful of baby corn left whole

Method:

Place the beef in the slow cooker and turn it on to low

Put the oil, soy sauces, tomato purée, sugar, spices, garlic, ginger, beef stock, water and pepper into to bowl/jug and mix well and then pour over the beef

Scatter the vegetables in and around the beef

Leave to cook all day – I cooked mine for about 8 hours (but if you like your beef rarer cook for less time)

( I found that the veg was fine after being cooked for so long and were not mushy by the end, but if you prefer yours more crisp then you could add yours half way through cooking instead.

Once you are ready to serve your beef, remove from the slow cooker and leave to rest on a plate

while you finish off your sauce and cook your noodles and or rice

Transfer the sauce to a saucepan and heat up on a low heat and add a little cornflour to thicken it.

Then carve your beef however you like to serve it – I cut mine into chunks – and place on top of your rice/noodles and top with the sauce

Mmmmm 🙂

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Thank you xx

In Slow Cooking

Slow Cooker Roast Beef

Jenny PaulinNovember 24February 12126 Comments

This is my recipe for slow cooker roast beef . It is a meal that I have been cooking for many years now. It is the easiest way to ensure meat that is tender and tasty. As the beef cooks it creates its own gravy which contains all the juices from the meat. Please try it, because you will not be disappointed!

I appreciate that a joint of beef doesn’t take long to cook the conventional way in an oven. However, I like the fact that I can leave it cooking all day if I want to, while I am doing other things. I often put my beef in my slow cooker before breakfast on a Sunday morning for Sunday lunch. This means that I have a few hours, maybe all day, to enjoy time with my family. Allowing us to go out for a walk to work up an appetite, or to visit friends or family, before I need to return to the kitchen and get the vegetables cooked, and the slow cooker roast beef dished up.

In Slow Cooking

Slow Cooker Vegetable Soup

Jenny PaulinNovember 38 Comments

I actually like eating vegetarian meals and would eat more but my boyfriend is a typical carnivore in that he moans if there is no meat on his plate! the only non meat meal I can make that he will eat and not complain about is a vegetable soup.

So I am sharing an ultra healthy and frugal recipe! My soup recipe is actually my ‘whatever veg is left in my fridge drawer’ flavour!! Plus it is cooked in the slow cooker which makes it VERY easy to make.

Vegetable Soup

I used the following vegetables (which was what I had in my fridge & cupboard)

1 large potato

1 onion

2 leeks

3 carrots

1/2 cauliflower

1 bunch of asparagus

1/2 sweet potato

1 chunk of butternut squash

1 tin of chopped tomatoes

1 1/2 – 2 pint of vegetable (or chicken) stock

& black pepper for seasoning

Method

Roughly chop all of the veg and place into the slow cooker
Add the stock, tomato & seasoning

Put the slow cooker on the lowest setting and leave to simmer either over night or while you are out to work or all day while you look after the kids

Then once the veg is cooked and you can easily insert knife switch the slow cooker off

Put the veg mixture into a blender and whizz until smooth

Taste to see if you need any further seasoning and then serve and enjoy

This will generously serve 4 adults and I find it makes tasty baby food aswell!!

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Thank you xx

In Slow Cooking

Slow Cooker Roast Chicken

Jenny PaulinSeptember 14January 228 Comments

I experienced a cooking revelation today!

Thanks to Dawn (The Moiderer) I decided to try cooking a whole chicken in my slow cooker, as I was out all day and it needed to be eaten by tomorrow.

Now I am not joking when I say that the chicken was amaaaaaaazing! As I lifted it out of the slow cooker it literally fell apart! It was so moist too and even the meat from the drumstick and wings was delicious ( I am not usually fan of the brown meat on a roasted chicken!). The skin was fairly crispy – not that I eat it myself and there is no need to carve the chicken because the meat just falls off the bones.

So this is what I did:

1 whole chicken (mine was 1.765 kg)

I stuffed it with 1 lemon (cut in 2 halves)

I rubbed the skin with Rosemary, and garlic (optional)

I also slashed the drumsticks (which I do when I roast chicken in an oven)

1 onion cut into 4 chunks around the chicken once it was in the slow cooker

Anyway, I put my slow cooker on medium setting at 9.30am and turned it off at 5.30pm. The meat falls off the bone it is the nicest moistest chicken i have ever cooked!! Brilliant!

If you are in a hurry, you can cook it on high for about 4-5 hours 🙂