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Thread: How to Use a Slow Cooker?

  1. #71
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    Quote Originally Posted by Devil's Advocate View Post
    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?

    laugh:

    I'd actually like that! I want to see more of Aus that doesn't involve the military bases! Plus that would mean tonnes of puppy kisses - even better!

    ETA: I haven't even gotten to the desserts yet!
    Last edited by Angela's Gone Batty; 02-25-2010 at 09:31 AM.

  2. #72
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    I now don't know which recipes to give you!

    So, your turn to pick:

    Soups
    Basics/Starters/Breads
    More Chicken
    Meat
    Mince & Sausages
    One-Pot Meals
    Vegetarian
    Desserts

    What would you like?

  3. #73
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    One pot meals PLEASE.

  4. #74
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    Coming right up DA

    The ones I have in front of me are:

    Prune and Orange Lamb Shanks
    Chicken Sausages with Apple and Couscous
    Malaysian Beef with Vegetables and Noodles
    All In The Pot Corned Beef and Vegetables
    Creamy Corn and Vegetable Bake with Crispy Bacon
    Baked Stuffed Capsicums with Tomato and Vegetable Sauce
    Venison Hot Pot
    Irish Stew

  5. #75
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    Quote Originally Posted by Angela's Gone Batty View Post
    Coming right up DA

    The ones I have in front of me are:

    Prune and Orange Lamb Shanks
    Chicken Sausages with Apple and Couscous
    Malaysian Beef with Vegetables and Noodles
    All In The Pot Corned Beef and Vegetables
    Creamy Corn and Vegetable Bake with Crispy Bacon
    Baked Stuffed Capsicums with Tomato and Vegetable Sauce
    Venison Hot Pot
    Irish Stew
    all of them

  6. #76
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    Quote Originally Posted by Cleasanta View Post
    all of them


    I was gonna say Irish Stew Angela, but I think Cleas' answer is better!

  7. #77
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    Quote Originally Posted by Devil's Advocate View Post


    I was gonna say Irish Stew Angela, but I think Cleas' answer is better!


    Can do, will start shortly

  8. #78
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    This one is first because it was asked for

    Irish Stew

    1.25kg Lamb Chops Trimmed
    1/2 Cup Plain Flour
    3 Brown Onions - Chopped
    1kg Sebago Potatoes (Sounds a lot but it's only 3 or 4 large ones really)
    2 Carrots Peeled and thinly sliced into rounds
    2 Tablespoons Tomato paste
    3 cups boiling water
    3 beef stock cubes crumbled
    1 cup flat leaf parsley leaves chopped
    1/4 cup mint leaves chopped to serve

    Cut chops in half, place flour in a plastic bag and season with salt and pepper. Place chops into plastic bag and shake to coat well. Reserve flour.

    Place onions, chops, potatoes and carrots into slow cooker. Whisk together the reserved flour, tomato paste and 2 tablespoons of cold water. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.

    Pour liquid mixture into the slow cooker and cook on high for 4 to 5 hours.

    Be prepared to have your arms chewed off from the aroma by any people or animals around. It smells wonderful when it's cooking towards the end.

  9. #79
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    Prune and Orange Lamb Shanks

    4 Large Lamb Shanks
    3 Onions
    2 Cloves Garlic
    3 Medium Kumara
    1 Sprig Rosemary
    1 Cup Orange flavoured Plums (Actually orange flavoured prunes but they are labelled as plums for some reason )
    1/2 Cup Orange Marmalade
    1 Cup Red Wine
    1/2 Cup Beef Stock
    2 Bunches Broccolini
    Orange Slices

    Trim any fat from the shanks and discard. Peel Onions and chop finely. Crush Peel and Chop Garlic. Peel Kumara and cut into 2cm chunks. Place onions, garlic, kumara, rosemary, plums, marmalade, wine and stock into the slow cooker. Cover and cook on low for 8-10 hours.
    Half an hour before ready to serve, turn slow cooker to high. Trim Broccolini and add to slow cooker. Cook for a further 20-30 minutes or until just cooked. Serve garnished with orange slices.

    Serves 4

  10. #80
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    Chicken Sausages with Apple and Couscous

    2 Leeks
    3 Apples
    1 cup couscous
    8-12 Chicken sausages
    3 tablespoons wholegrain mustard
    1 cup cold chicken stock
    fresh herbs

    Trim Leeks, split down the centre and wash well between layers. Peel, core, quarter and slice apples. Layer leeks, apples and couscous in the slow cooker. Top with sausages. Mix Mustard and chicken stock together and pour over sausages. Cover and cook on low for 8 hours. Serve garnished with fresh herbs and accompanied by mustard pickles if you wish.

    Serves 4-6.

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