I have one of these - http://www.amazon.co.uk/Tefal-Rk302e..._title_kitchen - Not quite as many functions as the one Blaggard posted though. Half the capacity too. But... I live alone.
If I didn't already have it, I'd be tempted by the intellichef, like Blaggard - http://www.amazon.co.uk/Morphy-Richa...ref=pd_cp_kh_2
Very minor addition here, but my favourite recipe so far is quite simply a cheap pork joint from Aldi (here in the UK) and nothing more. No stock needed as you get the juice come out of the meat. Leave on low heat whilst you're at work, then when you return the pork is cooked to perfection with literally zero hassle, low cost and minimal prep! Enough juice comes out to thicken with gravy salt to make the perfect gravy too. You can remove the fat and blast under the grill to make some crackling too.
Of course if the aim is to impress with lots of flavours, stick with a full recipe, but if you fancy a delicious, cheap and easy meal then this is a winner every time. We pick up some cheap packet stuffing mix and apple sauce then stick it all in a crusty cob.
I'm back on a post Christmas diet now so sadly won't be cooking this any-time soon but definitely worth a shot if you are new to slow cooking!
Is the heat control analogue on the Intellichef? ... Like the Ramsay 1 I mentioned in the other thread.
I'm looking for a bigger 1 than my Ramsay 1, with analogue control that goes down to 50 degrees so I can do some sous vide cooking like I can with the Ramsay 1.
The temperature control of my Ramsay 1 is great but the capacity is a bit small for other stuff like soups, stews and big lumps of meat I want fully submerged while slow cooking.
Did a Chilli for the first time in it yesterday and it was fantastic:
I used a Mums knows Best recipe - ish
Kilo of Lean Steak mince browned off first
2 x 400g Chopped Tomatoes
2 x 400g Asda own Mixed beans in Tom Sauce
2 x Tablespoons of Tomato Puree
Couple of good teaspoons of Cumin
1 Dried Birds eye Chilli
1 x Fresh Banana Chilli
3 large onions, 1 diced and 2 sliced fried off in olive oil first
1 large green and 1 large red pepper chopped
a dozen or so sliced mushrooms
Then I left it on Medium for 2 hours then low for 4 hours and it was lovely, nice amount of heat as well as being very tasty.
It fed 3 of us for tea (wife is a veggie so not for her)
I still have a good 2 portions left more if you have it with rice and pittas.
Cheers
Chesser.
I got this the other day free, on amazon http://www.amazon.co.uk/dp/B00GM0HTY...ag=chrome03-21
Here's another one I have on at the moment.
Slow cooker stuffed peppers
Stuffing = chickpeas, brown rice, onion, fresh mint, and fresh parsley, garlic and salt and pepper to season
Liquid is just a vegetable stock
Sent from my iPad using Tapatalk HD
macmilm (6th January 2014)
CallmeGoose (6th January 2014)
Here's the recipe for ya then:
4 fucking peppers (I used 3)
100grams of cunting brown rice
410g of those fucking chickpeas
A clungy fistful of fresh parsley and fresh mint chopped
1 bastard red onion chopped
2 cloves of garlic chopped
1/2 teaspoon of cunting paprika powder
1 teaspoon of fucking allspice
600ml of veg stock
Whack together all the chick peas, rice onion, parsley, mint, all spice, paprika in a big fookin bowl, mix together
Fill the fucking peppers
Whack them in huge slow cooker on low for 5 hours and add the veg stock like a fucking boss
Jobs a good un!
Sent from my iPad using Tapatalk HD
Well just had the stuffed peppers. Nice bit needed a little more salt sprinkled on top. Apart from that, very healthy and filling
Sent from my iPhone using Tapatalk
That was a 2.5kg smoked ham that was done in the coke recipe.
I've been away in Leeds since 5 this morning got home and am currently eating it on a few slices of bread.
If anything I could do with a little mustard on the sandwich. Other than that it's f****n amazing
Sent from my iPhone using Tapatalk
CallmeGoose (6th January 2014)
For new years I got a massive shoulder of pork... placed on top of sliced onions in slow cooker...
Had soaked a few varieties of dried beans night before... not too many.
Made a dry rub BBQ night before e.t.c
Slow cooked the lot all afternoon on new years then if anyone got hungry round the in laws they just grabbed a roll and stuffed it with some pulled pork....
There was easily 30 peeps and it went down a treat...
Last hour or so I just spent a bit of time skimming all the liquid fat that floated to surface and that was it..
IMHO slow cookers need shoulder of pork (or belly), never Loin.
Shit me powers just gone off... lets see how long my UPS lasts ;-(
6 hours is still a long cook, cheaper cuts need longer to melt the connective tissue and it DOES give more flavour but 6 hours for a loin is pretty long. . .also with BBQ types of meal you are adding bags of flavour. . .I make both of you right!
Just seen this - http://www.amazon.co.uk/gp/product/B.../?tag=ho01f-21 - 6.5 litres for £20. Thought it may be useful for some on here.
We did this one yesterday, from the Slimming World book, it was fucking fantastic. We're big Slowcooker users as we both have busy lives so it's great for us. We'd never used bouquet garni before, and I was skeptical, but it really did make this dish. The sauce was fantastic, and you can have as much as you like. We used Severn Dale Farm (Aldi) beef stewing steak. Cooked it for around 6 hours.
Beef Stew
ingredients
- 12 shallots
- Fry Light
- 2 carrots
- 380g braising steak, all visible fat removed
- 1 level tbsp tomato purée
- 1 bouquet garni
- 170g closed cap mushrooms
- 2 level tsp onion gravy granules
- Salt and freshly ground black pepper
- Freshly chopped parsley, to garnish
method
- Peel the shallots. Heat a large pan sprayed with low calorie cooking spray, add the shallots and fry for 5 minutes until browned. Transfer to a plate and set aside.
- Slice the carrots, place in the pan with the steak, tomato purée, bouquet garni and 800ml pints water. Cover and simmer for 1½ hours.
- Halve the mushrooms, add to the pan with the shallots and simmer for a further 20 minutes. Sprinkle over the gravy granules and stir until thickened. Season to taste, sprinkle with parsley and serve.
Tip: If you can't find shallots, you can use 2 onions, peeled and sliced.
chesser (10th January 2014)
I know its a cheat but if you havent got the time or you just feel lazy then smothering a joint in Reggae reggae is actually fucking loverly
Even better as I noticed poundland got em in at the mo ;-) and guess what... they are only a pound!
BigBrand (10th January 2014)
Social Networking Bookmarks