[Chrysalis]

My OH's mum (aged 76) has been into Derby on the bus, and then to  a well-known cookshop and back to buy me a super slow-cooker! 

It's pretty heavy, so I'm doubly impressed.
Now I just need some tasty recipies - though we put it straight to use and made rice pudding!  Today we have a pheasant casserole on the go - so what's your favourite??

This might be best in the cook pages, if so, please move Mods! Thanks.

C

[Lardman]

I love mine - almost as much as my bread maker

http://crockpot365.blogspot.co.uk/ has plenty of suggestion even if they're very American. 

I personally like any of the large (2.5Kg) roasting joints cooked until they're falling apart, serve as normal. 

[tadpole]

1tbs ginger minced
1tsp garlic minced
1.5 tsp Mae Ploy masaman red Thai curry paste
Half a tin coconut milk
Splash of soy sauce
Splash of fish sause
One tin of either baked beans or red kidney beans
24 meatballs (homemade or Tesco)
Small amount of water
Cook on low for 6-7 hours, season to taste with either lemon juice or sugar
eat with naan bread or rice

[Chrysalis]

mmmm. Sounds good, but I should make my own horse/beef meatballs!

[arugula]

I'm not a fixed quantities person, but here's one of mine and its one of my favourites for the slow cooker - a beef and red vegetables casserole.

Buy any cut of beef that requires long cooking, shin etc... cut in chunks, brown in a frying pan in vegetable not olive oil. Meanwhile take some mushrooms and cut in half up and down the way, add a red onion chopped or sliced, a red pepper sliced, a few cloves of garlic (I use a lot of garlic), a decent thumb of fresh ginger root peeled and sliced into tiny sticks, a couple of chillis or more if you want something really hot rather than a pleasant warmth and flavour. Try never to cut things up into chunks which are too small to start with as things shrink with the long cooking, this is why for example the mushrooms are only halved.

Add a little seasoning to start and a little stock or water, never much to start with as the slow cooking always generates loads of liquid and you can deglaze the meat browning pan with some water, wine, cider etc and add that too. Cook for a few hours and serve with mash and green veg or whatever you fancy to accompany.

[Jamrock]

I do something very similar to this minus the mushrooms and using soy sauce and apple juice as the stock base, mmm the thought of it is making me hungry!

Shin of beef is excellent for slow cooking as are most cheaper cuts - neck of lamb and pigs trotters are two other cuts that sound unpleasant but taste divine. I would always recommend sealing your meat before you put the cooking pot together

Anything you use mince for you can make in a slow cooker using chunky beef or even a joint and cooking it very long so that it just shreds into the sauce at the end. Chilli con carne is my pick - a good winter dish as dried chillies are just as effective as fresh in the slow cooking process - just remove them before you serve/eat

[madcat]

And it makes divine curries!  The long slow cook brings a depth of flavour to the spices ...

[mumofstig]

More recipes here
http://chat.allotment-garden.org/index.php?topic=28746.msg343062#msg343062
here
http://chat.allotment-garden.org/index.php?topic=42675.msg502548#msg502548
and here
http://chat.allotment-garden.org/index.php?topic=25152.msg297248#msg297248

 

[Chrysalis]

Thanks Mum!   Drooling already, everyone....
pheasant thing was great - beef tomorrow!