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Thread: How to Use a Slow Cooker?

  1. #61
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    I have bookmarked this thread. Keep ém coming.

    Any posts made under the name of Di_dee1 one can be used by anyone as I do not give a rats.

  2. #62

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    Salt did it!

    Dad loved it as it was, wants olives next time (vomit) and salt made it better for me, I do need more garlic too next time round!

    None left over, took some to my friend who gave me the slow cooker to try, will try again in a few weeks!

    www.cinspets.com.au
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  3. #63
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    Quote Originally Posted by kassie jones View Post
    we34 have a slow cooker best thing for the morrings my dad gos to work at 6am so he puts some oats on and wen i get up it cooked only in winter
    That's a good idea.

  4. #64
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    Quote Originally Posted by Terrorbull View Post
    Salt did it!

    Dad loved it as it was, wants olives next time (vomit) and salt made it better for me, I do need more garlic too next time round!

    None left over, took some to my friend who gave me the slow cooker to try, will try again in a few weeks!


    You can always mince up the olives in a food processor and put the paste in - adds to the flavour and no big chunks of olive in there I did this a few times with hubby at first - he had a very Australian upbringing where I had a very Mediterranean upbringing so I've introduced him to a lot of new foods/tastes!

  5. #65
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    Thai Chicken Curry

    1 Onion
    2 Cloves Garlic
    6 Skinned and boned chicken thighs
    1 Kaffir lime leaf
    2 tablespoons Green curry paste
    1 tablespoon minced ginger
    1 tablespoon thai fish sauce
    400g can coconut milk or cream (you can use light if you want, I prefer the cream as it tastes a little more 'full')
    1/4 cup torn basil leaves

    Peel onion and chop. Crush peel and chop garlic. Remove any fat from the chicken and discard. Cut the chicken thighs in half. Bend lime leaf in serveral places to extract greater flavour during cooking. Place onion, garlic, chicken, curry paste, lime leaf, fish sauce and coconut milk in the slow cooker and stir. Cover and cook on low for 6-8 hours. Stir again halfway through if possible.

    When ready to serve mix in torn basil leaves. Serves 4 - 6.

  6. #66
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    After reading a little of this thread I want a slow cooker

  7. #67
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    Penang Chicken Curry

    2 Onions
    3 Cloves Garlic
    1 Red Capsicum
    2 teaspoons sesame oil
    1 teaspoon ground cumin
    1 tablespoon mild curry powder
    1 teaspoon mustard seeds
    3 skinned chicken breasts
    400g crushed tomatoes in juice
    Salt

    Peel onions and chop finely. Crush peel and chop garlic. Halve and de-seed the capsicum and chop into cubes. Heat the oil in a frying pan and saute onions and garlic until the onions are clear. Add cumin, curry, mustard seeds and capsicum. Cook for 1 minute or until spices smell fragrant. Remove from the heat. Cut chicken into 2cm wide strips. Place chicken, onion mixture and tomatoes in slow cooker. Cover and cook on low for 6-8 hours.

    Season with salt. Serve garnished with spring onions if you like.

    Serves 4

  8. #68
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    It's In The Bag Lemon Chicken

    1 medium whole chicken
    1 oven bag
    2 lemons (the quality of the lemons will change the flavour of the dish, try to use the best you can find)
    2 tablespoons cornflour
    2 tablespoons soy sauce
    1 tablespoon finely chopped root ginger
    Salt
    Fresh Herbs
    Grated lemon zest.

    Tie chicken legs together (if not already tied) and place the chicken in the oven bag. Cut lemons into thin slices and place over and around chicken inside the oven bag. mix cornflour, soy sauce and ginger together and pour over chicken. Secure the bag with a heatproof tie. Place bagged chicken into the slow cooker and cook on low for 6-8 hours. when ready to serve carefully remove chicken from slow cooker and cut the oven bag open along the top taking care as the steam escapes. Season juices with salt. Serve chicken with lemon zest and fresh herbs.

  9. #69
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    Um Angela, you have considered that if you keep these recipes coming, you will be invited to travel all over this country to cook it for us and test-taste?


  10. #70
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    Moroccan Hotpot with corn bread topping.

    Hotpot:

    2 Red onions
    6 Chicken Thighs
    2 Chorizo Sausages
    400g Moroccan Style Tomatoes
    1/2 cup water

    Peel onions and slice thinly. Remove skin from chicken and discard. Cut chicken thighs in half. Cut Chorizo Sausages into 2cm slices. Place onions, tomatoes and chorizo into the slow cooker. Cook on low for 6-8 hours.

    One hour before the end of cooking spoon corn bread topping onto the chicken mixture, spreading to cover. Turn the slow cooker to high and cook for the remaining hour.

    Corn Bread Topping:

    1 Cup Flour
    1 Cup Fine Cornmeal
    4 teaspoons baking powder
    2 teaspoons paprika
    3 tablespoons chopped fresh coriander
    25g melted butter
    1 egg
    1/2 teaspoon salt
    1 cup milk.

    Mix flour, cornmeal, baking powder, paprika and coriander together. Mix butter, egg, salt and milk together until well combined. Pour into dry ingredients and mix to combine.

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