Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Heifer73 on August 04, 2009, 13:23
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Hi
Please can someone help with a slow cooker recipe for curry. Step by step please.
Many thanks
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Try here
http://forums.moneysavingexpert.com/showthread.html?p=1332010#post1332010
or do whatever you would normally do to the point where you simmer it and then bung it in the slow cooker ti ltender
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My fave is:
mince or stewing meat or chicken
Brown meat
Brown onions
Get jar of Pataks curry paste - best is Madras
Add extra chillie powder or chillies to browning onions with any spices you have - coriander, cumin etc. (Not vital)
Chuck meat into cooker.
Put a couple of dessert spoons of curry paste into the frying pan with the onions and stir, add a tin of chopped toms.
Put onioney mix on top of meat and add a bit of hot water - just enough to make it as sloppy as you would like to eat it.
Put lid on and go out for the day.
I cook mine for about 6/7 hours on low and it is great.
When you add fresh garlic, fresh chillies and fresh ginger it is better but just the paste and tomatoes is fine.
You can do exactly the same with a couple of tins of chick peas rather than the meat. Yum!
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Does steam come out of your ears when you eat it?
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Not always but some yoghurt and cucumber sometimes helps
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What kind of curry do you want? Easy, out of a jar or fresh herbs and spices? Lamb. beef, chicken? Hot, medium or mild?
I've got loads of recipes for curry so just say your preference.
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What kind of curry do you want? Easy, out of a jar or fresh herbs and spices? Lamb. beef, chicken? Hot, medium or mild?
I've got loads of recipes for curry so just say your preference.
Chicken, mild, fresh ingredients. :)
(Sorry for the hijack but I want to know too).
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What kind of curry do you want? Easy, out of a jar or fresh herbs and spices? Lamb. beef, chicken? Hot, medium or mild?
I've got loads of recipes for curry so just say your preference.
Chicken, mild, fresh ingredients. :)
(Sorry for the hijack but I want to know too).
And while you are at it Ice, could you let me know how to change it to medium and hot please (what different ingredients would be needed?).
Thanks :)
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oooh, can I have a hot one please :)
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I am conducting an experiment today. Last night I put some cut up chicken thighs (skinned) into a bowl with raw onion, garlic and a couple of spoons of madras curry paste mixed up with a bit of water.
I covered it and put it in the fridge.
This morning I tipped it into the slow cooker with a tin of chopped toms and some boiling water and set it on low.
Tonight I'll see if it's allright.
This means no frying when you're eating your muesli.
If this works I am a domestic goddess.
To alter the heat - add more chillie and/or ginger. To make it milder add yogurt and/or coconut milk.
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I must admit the smell of frying meat any time of the day is unpleasant to me but I REALLY can't stomach it first thing so if this works I'll be well pleased :D
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We are watching with interest Noshed. :)
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Chicken/beef/lamb Korma
2 lb chicken/beef/lamb cut into pieces
10 fl oz cream or natural yoghurt
1/2 tsp garam masala
Paste made in a blender
2 cloves garlic
1 inch root ginger chopped
1 3/4 oz blanched almonds
6 tbsp chicken stock
1 tsp ground cardamon
4 crushed cloves
1 tsp cinnamon
2 large onions chopped
1 tsp coriander seeds
2 tsp ground cumin
2 tbsp oil
s&p
Place chicken in a bowl with the paste, cover and refrigerate overnight. Add some extra water or chicken stock as slow cooked food needs more than oven baked. Place in slow cooker on low. At the end of cooking add garam masala and cream/yoghurt.
Optional extras. I grate in some creamed coconut and chopped coriander at the end. Kormas are meant to be slightly sweet so add to taste if needed.
As for the chili question I tend to use the bog standard red and green supermarket chilies as I can be fairly certain of how hot they are. If you want more flavour and less heat then remove the seeds and white membrane. I like it hot so use the whole thing, seeds and all and almost double the recipe quantity. If at the end of cooking it's still not hot enough throw in some dried chili flakes.
Of course, for the brave or foolhardy there is always the good old scotch bonnet. :ohmy:
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Thank you Ice. I will give that a go.
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Thanks Ice, I like it hot but will perhaps add some extra chilli to mine and the OH and son don't like it too spicy!
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Well the experiment worked. It was lovely although I had to thicken it a bit, I always put too much water in.
I think this works well with skinned chicken but beef might not be so good. I'll try anyway.
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Thanks for letting us know
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Liver and bacon.
Liver from the butchers, smoken streaky from the butchers, onions, toms from the plot.
Chop onions and fry with bacon until golden.
Put in slow cooker.
Coat liver slices with seasoned flour and fry for a minute each side. Put in slow cooker.
Skin toms and put in liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until a bit thick.
Cook on low for ages.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
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Thanks for posting but hell will freeze over before I can make myself eat liver :lol: I might substitute precooked beans :lol: :lol:
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I don't very often pre fry meat now, can't see the point - you're just using more fuel and TIME ;) . Even mince - as long as it's all cooked for 6 -8 hours or so I find it's OK. I usually skin the chicken anyway, and the mince is usually bolognaised or has gravy granules added for thickening, so it colours it anyway. I've even cooked a small whole chicken in one and it was fine :)
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Liver and bacon.
Liver from the butchers, smoken streaky from the butchers, onions, toms from the plot.
Chop onions and fry with bacon until golden.
Put in slow cooker.
Coat liver slices with seasoned flour and fry for a minute each side. Put in slow cooker.
Skin toms and put in liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until a bit thick.
Cook on low for ages.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
Give us some quantities and I'll pinch it for Frugal Recipes!
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I've found that if I don't fry onions before they go in the slow cooker the resulting dish just tastes of stewed onions. Slightly beefy stewed onions, perhaps, or spicy stewed onions - but still overwhelmingly and inescapably mainly stewed onions. Is it just me (or my onions), or has anyone else found the same?
I've also been wondering whether putting dried onions in the slow cooker might be a convenient alternative if I haven't got time to be frying vegetables the previous evening (I'm definitely not going to be frying onions at 7:30am in my pyjamas). Has anyone tried them?
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This is a more detailed version of the liver and bacon recipe:
Serves 4
About 6 slices of liver from the butchers (you get nice slices as opposed to the little slivers you get in supermarkets).
4 slices of smoked streaky bacon.
3 or 4 large tomatoes.
2 or 3 medium onions.
Chop onions and fry gently with bacon until golden.
Put in slow cooker.
Coat liver slices with seasoned (white pepper) flour and fry, just for a minute each side. (Any longer risks a leathery result).
Put in slow cooker.
Skin tomatoes by scoring once, putting in a bowl and covering with boiling water for a minute or two. Drain and fill bowl with cold water. The skins will come off in your hands.
Chop tomatoes and add to liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until it thickens a bit.
Add to cooker and stir. (You can add things like a teaspoon of made mustard or some Worcester sauce at this stage, or even a bit or red wine or sherry if you've got any loafing about).
Leave for at least 4 hours on low - suits a day when you're going up the allotment for some digging.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
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My favourite recipe...
500g braising steak
3 medium potatoes
1 small swede (pomegranate sized)
3 medium carrots
2 small leeks
2 medium onions
Handful of small mushrooms
2 beef boullion cubes
Small bottle (250ml) red wine
Cube the beef
Dice veg to about the same size
Put potatoes on the bottom of the slow cooker, then swede and carrots. Meat next, then leeks and onions.
Make boullion up to 1pint with boiling water and pour over. Add wine. Put mushrooms on the top
Cook for 8 hours.
Eat from big stone bowls with plenty of crusty bread to sop up juices.
Or...
Substitute beef for lamb (e.g. shoulder). Switch beef boullion for lamb and add a 2 tsp of mint sauce to the boullion.
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I did that (without the wine :( ) today but it was still luverly.
I added a twig of rosemary, thyme and basil tied together for easy removal as well :)
I ate one part and the rest is boxed up and in the freezer, for days when i can't be bothered :lol:
Like the idea of the lamb and mint though :D
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Funny, but I can't do herbs. I like spices, but with herbs that's all I end up tasting.
Except mint, I like mint.
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I've never attempted curry other than a heated up jar so these recipes are brilliant. Will have a go.
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We bought one recently after an earlier thread about them. Wouldn't be without it now. Smell of Oxtail in Port wafting through the house at this very moment. Should be a cheap meal as the Oxtail was reduced in Morrisons and the port is last Christmas' leftovers.
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i find with the slow cooker you dont need so much fluid as its all kept in while cooking .love my slowcooker great for steaming the Christmas pud no steam filled kitchens
chrissie b
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I must be doing something wrong, whenever I put mushrooms in the slow cooker they tend to go slimey and makes me heave :ohmy: do u leave them till the last half hour or so??
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Mushroom cups are one of the last things I put in - they take so little cooking. And I mix them in well - if they sit on the top they arent nice. But I'm known to chop the stalks up and put them in with the chopped onions at the beginning. They cook down into the gravy and give it a lovely flavour.
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that might be it then, I tend to leave them whole, maybe chop them up more ;)
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ok does anyone else have this problem?
When I am making a pot roast in the slow cooker, about halfway through the cooking time the lid starts lifting and it spits out water. Am I doing something wrong? Is there a way to fix this?
thanks!
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It's just that as the meat cooks a lot of moisture evaporates. If the lid is very tight fitting the only way for the steam to escape if for the lid to lift. You could try leaving the lid wedged up very slightly on a spoonhandle or something similar. Then most of the moisture runs back down into the pot but some can escape if needs be :)
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ok does anyone else have this problem?
When I am making a pot roast in the slow cooker, about halfway through the cooking time the lid starts lifting and it spits out water. Am I doing something wrong? Is there a way to fix this?
thanks!
Mine does it too, particularly if it is on high or doing soup. Mostly I leave it to it, but if the rattling annoys me, I do what MoS says and just tuck a teaspoon handle under the edge to give it a little steam vent.
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I must admit the smell of frying meat any time of the day is unpleasant to me but I REALLY can't stomach it first thing so if this works I'll be well pleased :D
You can always brown the meat the night b4, then chuck it all in the slow cooker in the morning.
Paul
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I just bought my sister in law a slow cooker for her birthday, they are only £10 on line from Tes*o, maybe in store as well.
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Thanks Carol for rubbing it in. We bought ours after reading about them on here at the £11.97 price. (Wouldn't be without it though). Saw this week that they had reduced them. Can this forum claim any 'reward' from Tesco for its advertising their product?
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Well it was a bargain at £11.97 :lol:
I made good old fashioned coq au vin (well turkey actually) in my slow cooker today, we fed 7 people and have enough left for tomorrow for 2 people by padding it out with some chestnuts. I must point out here that we have a 6litre slow cooker (£10 unused from an add in the local paper). I'm actually considering buying a smaller one as well while they are such good value.
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I have a little (about 2pt) Prestige one my mother gave me 29 years ago ( :blink: :wacko: gulp!) which is still going strong and I wouldn't be without it. I also have a bigger one (medium sized chicken size) from Tesco that is only a couple of years old and also works for its living. Why do I have an oven? ???
But then I am a good organised casserole cook, though I say it myself, and a poor pastry / cake / baking type person :(. Horses for courses as they say!
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strange, but in the week I cooked a casserole in the oven (haven't done this for ages) and it tasted better than in the slow cooker.......can't think of any reason why. Only difference would be stainless steel casserole pot instead of slow cooker crock? :blink:
Won't stop me using the slow cooker though...it is just so convenient :)
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I had a big bit of brisket yesterday, yum
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I cant get on with mine at all,I must be doing something wrong.
We are beef farmers so eat quite a bit of beef as roasts and casseroles but they are just not the same out of a slow cooker, they even smell different to me when cooking.
Is it just me or does anyone else prefer the oven method.
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Is it just me or does anyone else prefer the oven method.
Me. I bought a slow cooker in a sale but I still tend to use the oven - especially for meat joints and slow cook casseroles. They seem to me to taste better. However, if you're out all day, I can see the slow cookers would be a god send. We work from home so it's no problem to just go and add things at the right time.
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You don't get the caramelisation of the sugars with the slow cooker, which means you don't get the 'roasting' smell or the depth of flavour that goes with it. Also you don't get the risk of burning, the need to pay attention and you dont need the fats .... Like everything in life, there upsides and down ....
In an ideal world and if I'm around and I can fill the oven, then I use that. But ..... if I'm going to to be out for hours and / or it would mean leaving an oven burning fuel without being full or .... I try to work out how to use the slow cooker. Meat is generally better sealed in fat first for a casserole - 'cos then it does the caramelising thing - so I fry it off first before putting it in the slow cooker and ideally soften the onions in the fat too. But sometimes it isn't possible (I can't do it first thing in the morning -heave!) and then I need a marinade to provide the effect (red wine vinegar, olive oil, mustard and worcester sauce overnight as my default for beef).
If you do a boeuf bourginion in the slow cooker for example, fry the bacon till the fat runs, soften the onion and the chopped mushroom stalks in the bacon fat with it and add the garlic for the last few mins. Tip into the slow cooker. Then seal the beef which has been tossed in flour, deglaze the pan with a splash of cooking brandy and add to the cooker. Add black pepper and red wine and water to taste. Bring up to simmer and then set to low where it will simmer for anything from 6 hours to - I think the longest I have left it (unintentionally) was 17 hours. Later add the whole shallots and about an hour before serving the mush caps. Salt just before serving.
But things that need long simmering and no caramelisation such as bacon hock or daal or chick pea curry, even better, as there is no risk of them boiling dry or going to fast.
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Oh yes - and dont do anything slow cooking, oven included, if you have builders working in the house. They call it cruel and unusual punishment!! :D
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They call it cruel and unusual punishment!! :D
:lol:Thats true :lol:
Years ago my first OH left me for his secretary. She really looked the business, lovely figure, spent a fortune on cloths, hair, make-up and perfume but her idea of putting a meal together was to choose things from a restaurant menu ::)
So whenever the ex came round to talk finances and such like I always had a casserole or a fruit cake cooking slowly in the oven. It drove him bananas :tongue2: He used to ask me if i would make meals for him to take home if he paid me :lol:
On your bike :tongue2: :lol: :lol: :lol:
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Totally agree with the comment 'juices don't caramalize down. Made one of our favourite sausage recipes made with Newcastle Brown Ale. Gnats pee was one description but in the oven on No. 1 goes all gloopy and treacly. Got to experiment and find out what works and what doesn't. Going to try a curry tomorrow.
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and I thought it was just me going mad ::)
I'm glad that some of you can sometimes taste a differance as well :D
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Instruction books all tell you that you must cover meat but I never do, I only fill half way up maximum and then there is more flavour and the slow cooker hasn't blown up yet!
Also I have been known to tip liquid from slow cooker into large frypan (whilst leaving meat in crockpot, turned off) and then quickly reduce and thicken.
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Curry works really well - if you're a domestic slob like me a few chicken breast fillets (skinned) tin of toms, a finely sliced onion, spoon of garlic and ginger from a jar and some Pataks madras paste works wonders. No browning required, just about 1/2 pint of boiling water.
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So whenever the ex came round to talk finances and such like I always had a casserole or a fruit cake cooking slowly in the oven. It drove him bananas :tongue2: He used to ask me if i would make meals for him to take home if he paid me :lol:
On your bike :tongue2: :lol: :lol: :lol:
Now that has style! :lol:
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I haven't tried making a curry in the slow cooker. As mentioned previously in this thread, I agree that when onion is added, the whole thing tastes of stewed onion ??? so I tend not to add it and stick to garlic only (and/or leeks) for my allium hit. I find beef the best meat to cook - a braising type cut. Just my two penn'th :).
I did cook some lovely Boston baked beans in it once though....
Lorna. :)
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Tescos are doing their £10 ones again