A.R.S.E.

Tried something different last night before I went to bed. Cooked some home made baked beans overnight - 8 hours in the slow cooker - and they are sensational! Woke up this morning and they were just finishing so timing was perfect.

Tonight it's a chicken korma!

It's going to be a late dinner but I can smell it already...

Let us know how it went and if it was a winner please share

Suggest you try the butter chicken I posted on the previous page and see how you go with that. I think that was just marginally better but that might be because I was just so stoked with what I was getting out of this thing.

The korma was great, by the way and I still have plenty left in the fridge.

Lamb shanks with juniper tonight!

Spaggie Bol is in the slow cooker atm.

Unchanged recipe straight out of the Julie Goodwin cook book. It is such a basic Bol that it isnt much more than any basic mince dish. Mince, tomato, garlic and onion. Our kids love it.

One of the good things about this recipe is that it asks for the lid to be off the slow cooker for the last 2-3 hours. Makes the house smell fantastic and really adds to the hunger and Im looking forward to it just that little bit more as I sit here and sniff it.

How long did you leave it on for Bauer?

I was wondering what to do for dinner in the morning and looked in the freezer there were 4 lamb shanks, perfect.

Another Stew

total time was about 12hrs. serves about 8 if your not a big eater(4 if you like BIG bowls, we did 3 and I had the remains the next day for lunch tasted soo much better.)


4 shanks frozen
2 liquid veg stock containers (enough to cover, cookers will vary)
6 large potatoes, cubed (add in about 5/6hours).
about 1 handful of beans peas and corn added (1hr before you dinner time).
sprinkle of gravy power depending on how you like it when doing the last part.


added the potatoes about 5/6hours in.

meat fell off the bone while hunting around for the bones-knuckles / inform people you don't want to have a choke hazard.


edit. forgot to say about some nice lightly toasted bread/roll to soak some of the juice/soup.

J.D. wrote:How long did you leave it on for Bauer?

Sorry JD I didn't see your post from 2months ago lol. Took about 8 hours

Don't worry mate. This is the slow cooker thread!

I'm actually going to make a batch of Bolognaise sauce tomorrow anyway.

Any new recipes gents?

I'm going shopping tonight and will be getting the old slow cooker out for a couple of meals this week!
Found this one that i'm keen to try! http://allrecipes.com.au/recipe/11211/b ... ooker.aspx" onclick="window.open(this.href);return false;

Will report back

I'm going to try this Pea and Ham soup recipe in the slow cooker soon.

I just tried it on the stove top and it worked a treat (hint: use three cloves of garlic instead of one). The secret is to really make sure the peas are soft and to do that you need to cook it for a longish time. I also run a knife across the skin of the ham hock to release more flavour. As far as the amount of water is concerned, you need just enough to cover the hock. That applies to slow cookers too.

J.D. wrote:I'm going to try this Pea and Ham soup recipe in the slow cooker soon.

I just tried it on the stove top and it worked a treat (hint: use three cloves of garlic instead of one). The secret is to really make sure the peas are soft and to do that you need to cook it for a longish time. I also run a knife across the skin of the ham hock to release more flavour.

I just had a mouthgasm! MMmmmmmm, pea and ham soup.

Do it norbs. That recipe is a good one. I usually leave it on the heat for another half an hour after I've cut up the ham and put it back in the pot. Tonight's effort came out really creamy, which was amazing.

I made this over the weekend
http://www.yachtandboat.com.au/page/bee ... s_pie.html" onclick="window.open(this.href);return false;

Came out quite good for a first attempt, bit less tomato paste next time I think

No one's mentioned curried sausages! They come out awesome in the slow cooker

Pick your favourite jar of curry sauce, add sausages and whatever else you feel like. Not hard

nutty wrote:I made this over the weekend
http://www.yachtandboat.com.au/page/bee ... s_pie.html" onclick="window.open(this.href);return false;

Came out quite good for a first attempt, bit less tomato paste next time I think

You did that in a slow cooker? I get it; you do the filling in the slow cooker the day before and then do the pastry browning thing later. Sounds good. Never thought of that.

Pinger$ wrote:No one's mentioned curried sausages! They come out awesome in the slow cooker

Yes! I tried that last year and they turned out very well. Next time I think I'll use different sausages though. The ones I used were too big.

Yep, works well

When you do curried sausages do you need to brown them up first? or just throw em in raw?

I just chuck them straight in. They come out so tender...

On using fat ones, I didn't have a problem using big fat ones either, but you do need to make sure you cook them longer, which is fine if you put them on in the morning.

I just threw them straight in.

I boil my sausages to remove the skins when I do them curried.

Got this brewing right now:

[youtube] [/youtube]

how was it and what did you do that differed from the recipe?

It's getting colder. Time to whip out the slow cooker.

First up this year is something the missus found on Facebook of all places.

Doesn't seem to have a name. Call it what you will.

4 Chicken Breasts
6 Bacon Rashes (I diced up 10 and it was a little overkill (8 would be the max))
1 Large Onion
Garlic (to taste)
1 Can of Cream of Chicken

Dice up the onion and bacon. Throw em in a pan and brown them. Set aside for now.
Brown the chicken on each side and let the middle cook for just a little bit (just until it loses most of it's pink colour).

Throw the chicken breasts into the bottom of the cooker. Cover with the onion and bacon. I tipped the can of Cream of Chicken into a bowl and put the finely diced garlic into it. Pour the contents over the chicken/bacon/onion.

I threw it on for 8 or so hours whilst we were out watching the local union comp.

1 Chicken Breast is more than enough for any person. The amount of sauce in the slow cooker surprised me.

Bauer wrote:how was it and what did you do that differed from the recipe?

Not bad. Having some now, in fact. Needs salt and pepper in abundance though.

Took muuuuch longer to cook than in the video. I put it on at 2:45PM yesterday and expected it to be ready around 8:45. It wasn't even close. Pushed it up to high and left it for another 3.5 hours - I had plenty of pea and ham left over from the previous night - and a bit after midnight I declared it cooked.

Two things I did: I added some leftover celery, which I like and some dried beans, which I didn't like.

I also used a bit more garlic than shown. I had a belated thought that some chopped up chorizo would be good in there too. That's what I'll do next time.