weekly_food_challenge | Entries tagged with method: slow cooked

This recipe serves three, which is why so many of the ingredients are in multiples of three. It's important to leave the cloves of garlic as whole as possible (obvs there's going to be a bit of cracking etc from topping/tailing/peeling) so that you get nice soft lumps of garlic in the casserole. Don't worry that these will be overpowering; once they've stewed in the slow cooker for 8 or more hours they just become soft and delicious.

Equipment

Slow Cooker and wooden spoon
Knife and chopping board
Frying pan and hob

Ingredients:

9 sausage links - today I used Cumberland ones.
at least 1 bulb garlic, depending on the size of the bulb
3 carrots
3 smallish onions
3 sticks celery
9 mushrooms
a tin of tomatoes
oregano, rosemary, whatever other herbs you think go with this sort of thing
salt and pepper
Henderson's Relish

Method

Put the frying pan on to warm
Put the sausages in the pan to brown
While the sausages are browning, chuck the tin of tomatoes in the slow cooker, then peel and add the garlic in whole cloves
chop and add all your veg, to the chunkiness you prefer (I like it pretty chunky)
add in the salt, pepper, herbs, etc and give it a bit of a stir. It'll still all be mostly solid at this point, but don't worry about that.
Once the sausages are browned, put them in the slow cooker and deglaze the pan with the Henderson's relish.
Turn the slow cooker on to low and leave to cook for a good 8 hours or more, stirring as infrequently as you can stand to
Serve with jacket potatoes

miss_s_b

(note to

el_staplador: THIS is cutting it fine ;) )

Equipment needed:

Slow cooker/crock pot
a couple of mixing bowls.
Chopping board and sharp knife, unless you buy your fruit precut.
weighing scales
1 tbsp & 1 tsp measuring spoons

( Recipe under the cut )

el_staplador

This is one of my favourite things to cook in the slow cooker. I'm posting the recipe as it's meant to be done rather than as I did it, because the changes were borne of necessity and didn't improve it. That said, you can mess around with the quantities without hurting it - e.g. it doesn't matter much how big the sausage is (fnarr fnarr), or whether you get the full 400g of tomatoes.

1 chorizo sausage (200g or so), cut into thick slices
2 garlic cloves, peeled/sliced
250g new potatoes, washed and cut into thick slices
400g cherry tomatoes, halved
2 tbsp dry sherry
1tsp caster sugar

With the slow cooker on High, cook the chorizo and garlic for 30 minutes until the fat has started to melt from the chorizo.

Meanwhile, cook the potatoes - either on the hob in a pan of boiling water, or nuke them in a microwaveable bowl with a dribble of water - for five minutes. Drain.

Add everything to the slow cooker and cook (still on High) for another two hours.

Salt and pepper as necessary. The book says to finish with chopped parsley, but I can never be bothered.

For what it's worth, the changes I made this time were:
- an extra clove of garlic, because it was beginning to sprout. Fine.
- old potatoes rather than new. Not recommended - they started to break up, although the taste was still fine.
- skipped the first step and just bunged everything in together, because I was going out. Not recommended - it meant stuff stuck to the sides.

ewt

Equipment needed:
-slow cooker
-chopping board and knife unless you're using all pre-chopped ingredients
-big frying pan or saucepan of some sort, moderately optional but pretty helpful
-roasting tin for some veg

It's not a recipe so much as a description of what I did. I cook fairly intuitively, and I'm not a technical writer. But

el_staplador asked me if I'd be happy to post this here, so here it is.

( description )

miss_s_b

Equipment needed:

Slow cooker/crock pot
Frying pan/skillet and tools to use with it.
Chopping board and sharp knife.
1 tsp measuring spoon

( Recipe under the cut )

miss_s_b

Mood: awake

Equipment Required:

Slow Cooker/Crock Pot
Hob.
Frying pan/skillet and tools for flipping things in it and getting things out of it.
Measuring spoons for Spices
Sharp knife and chopping board

( Rest of recipe under the cut )

miss_s_b

(suggested by

el_staplador)

This week's challenge is to make something slow cooked. This can be done in a slow cooker/crockpot, or in a casserole dish in the oven, or even slow-roast some meat or something.

miss_s_b

Mood: busy

This recipe is in imperial rather than metric measurements because milk still comes in pints over here.

Equipment

Slow cooker (Crock pot?)
Tablespoon
possibly a measuring jug if your milk doesn't come in pints?

Ingredients

6oz pudding rice
3 pints milk
4 tablespoons of golden syrup
1 vanilla pod
Knob of butter - the size of your knob is up to you

Method

Put the pudding rice, the milk, the syrup and the Knob into the slow cooker.
Cut open the vanilla pod and scrape the seeds into the slow cooker. It's imperative you do this as quickly as possible to retain maximum flavour.
Put the actual pod bits of the vanilla pod into a jar of sugar; this will flavour the sugar for use in cakes etc. Put this aside for another recipe.
Turn on the slow cooker and go do something else for a bit - recommended setting is high but slow cookers are ridiculously variable, so use your judgement.
Stir after about 2 hours.
It'll be ready anywhere between 3 and 6 hours depending on your slow cooker - it should be thick and creamy and not runny.

missdiane

My roomie and I observed US Independence Day by eating...Cuban food. Heh. Cuban food always reminds me of one of the best meals I ever ate with a friend in Los Angeles at a place called Versailles (the one in Manhattan Beach, specifically). They're famous for their garlic chicken and WOW is it amazing. You can actually smell the roasted garlic when you walk in the front door and for garlic lovers, it's the most beautiful perfume. The garlic is so infused into the chicken that when we took home the well-wrapped leftovers, you could still smell the garlic when the refrigerator door was shut. GUH.

Anyway, here's what I made for the Caribbean food challenge:
( Urp. )

el_staplador

Just catching up here; hope that's OK.

( Week 1: Naleśniki Nadziewane z Jabłkami )

( Week 2: Italianate Fridge Salad )

( Week 3: Squash Goulash )

M	T	W	T	F	S	S
					1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30
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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with method: slow cooked

Challenge #37: Garlic - Slow-cooked sausage casserole

Challenge #24: Slow Cooker Fruit Crumble

Sneaking in before miss_s_b changes the theme: slow cooker chorizo in sherry

Challenge #24: Bourgignon-inspired slow cooker beef stew

Challenge #24: Slow Cooked Red Venison

Challenge #24: Slow Cooker Chilli con Carne

Challenge #24: Slow Cooked Food

Slightly late: Slow Cooker vanilla rice pudding

Cuban Mojitos and Garlic Pork

3 for the price of 1

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December 2018

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