SLOW COOKER RECIPES

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Re: SLOW COOKER RECIPES

Post  foxidrive on Fri Aug 12, 2011 11:57 pm

Boots wrote:Glad you liked it Foxi! Did you put vegies in with the cubed beef? YUM! Wish I had that cooking now.


Not this time. It was an easy plain meal with toast, and enough for extras later but the flavour was great.
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Re: SLOW COOKER RECIPES

Post  Boots on Fri Aug 12, 2011 1:38 pm

Glad you liked it Foxi! Did you put vegies in with the cubed beef? YUM! Wish I had that cooking now.
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Re: SLOW COOKER RECIPES

Post  honky_nut on Fri Aug 12, 2011 4:10 am

ummmmmmm bugger the slow cooker! get a flavourwave oven. Very Happy
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Re: SLOW COOKER RECIPES

Post  foxidrive on Fri Aug 12, 2011 2:54 am

Boots wrote:SLOW COOKED ROAST BEEF

1. Pour 1 TB oil in the bottom of pot.
2. Sprinkle half packet of French Onion soup mix and 1 TB gravy powder over roast.
3. Cook on low 8 hours or so depending on the size of beef.

I gotta say that this was boots-tiful. Thanks for the tip, boots.

I cubed the beef first in 1 inch squares, 2 kilos of beef and doubled the ingredients.

Cooked 6 hours - delicious!
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Re: SLOW COOKER RECIPES

Post  Boots on Fri Aug 05, 2011 2:12 pm

SLOW COOKED ROAST BEEF

1. Pour 1 TB oil in the bottom of pot.
2. Sprinkle half packet of French Onion soup mix and 1 TB gravy powder over roast.
3. Cook on low 8 hours or so depending on the size of beef.
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SLOW COOKER RECIPES

Post  foxidrive on Tue Aug 02, 2011 9:54 pm

HONEY SOY LAMB FOREQUARTERS
1/4 cup soy sauce
1/4 cup honey
3 cloves of garlic, crushed
1 teaspoon sesame oil
2 large onions, wedged
6 lamb forequarter chops
6 sprigs of rosemary
15g melted butter
1 tablespoon plain flour

Mix soy sauce, honey, garlic and sesame oil in a jug.

Put onion wedges, lamb and rosemary in slow cooker.

Pour sauce mix over lamb.

Cook on low for 6 hours.

Strain juice into a jug. Remove onions and discard. Combine butter and flour and add to juice to thicken. Pour a little juice over the meat.

Serve with mashed potatoes and vegies.



MY FAVOURITE LAMB ROAST

1. Mix together 1/2 cup chicken stock, grated onion, 2TB sweet chilli sauce, 1TB white vinegar, garlic (as much as you want), 2TB oil, 1/2 ts thyme, 2TB brown sugar and 1ts salt.
2. Brown the roast and bung in the slow cooker. Pour the sauce over the top. I usually start mine on high for a couple of hours then down to low for another 6 or so...depending on the size of the roast



MOROCCAN LAMB
(small or large qty)
4 - 6 lamb shanks
2 - 3 brown onions
4 - 8 cloves garlic
1 - 2 tins crushed tomatoes
1 - 2 packets Masterfoods (or other) Morroccan marinade
1 - 2 tins chickpeas, drained and rinsed
2 - 4 carrots, chunks
handful or so of chopped dried apricots
2 sprigs fresh rosemary
,
Brown chopped onions, garlic and shanks, place in slow cooker, add all other ingredients, stir up as best you can. Cook on low for 6 - 8 hours, turn to warm. Serve with cous cous or mashed potato, sprinkle with roasted slivered almonds and/or pine nuts and chopped coriander. YUM.



Slow cooker carnitas
1 kilo cheap beef roast (you can use pork if you like)
1/2 cup freshly squeezed orange juice (about 1 large orange)
1/4 cup freshly squeezed lime juice (about 1 large lime)
7 cloves garlic (whole intact)
1/2 tablespoon salt
1 tablespoon cumin
1/2 cup beef stock
corn tortillas (or whatever wraps you want)
sour cream, salsa, sliced avocado, salad (optional)

The Directions.

In a small bowl, combine the salt and cumin. Rub mixture all over the meat, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef stock evenly over the top. The stock mix won't completely cover the meat - but that's fine.

Cook on low for 8-10 hours, or until the meat shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Shred meat fully and serve on warmed corn tortillas with desired toppings.



frazzled wrote:
Hey does anyone have a tried and tested good recipe for a piece of silverside done in the slowcooker puleeze :THANZ:



a lid of basamic vineger
a large brown onion sliced
tablespoon brown sugar
teaspoon of cracked black pepper
a clove of garlic (optional)
fresh bay leaves

cook on low for 6-7 hours
used to cook perfectly in my crockpot, in new slow cooker it cooks a bit hot and hard even on low.



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