John
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Registered: 30th Jun 03
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No, stole next doors to shit in it.
Good tip for you all.
Make sure to wash your hands thoroughly after cutting chillies, before going to the toilet 
[Edited on 08-01-2012 by John]
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Kerry
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Registered: 5th Oct 01
Location: Norwich
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Kerry
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Registered: 5th Oct 01
Location: Norwich
User status: Offline
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quote:
Originally posted by Gary
quote:
Originally posted by Kerry
Need to know how this was made!
I used a pudding basin and sat it in hot water in the slow cooker and cooked on high.
I didn't make my own pastry it was that ready made short crust you can get.
Lined the basin with pastry then fried some onion and mushrooms with sugar stirred in a tablespoon of flour and added to the basin with the steak.
Made up 150ml of beef stock and added a bit of Worcester sauce, mustard and salt n pepper and poured over filling.
Cover with a pastry lid but make sure it's not touching the filling. Then cover with foil leaving room for the lid to rise. Make sure the foil is sealed tightly so the pastry can dry out if you know what I mean.
The pastry was ok but the filling was immense!
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Gary
Premium Member
Registered: 22nd Nov 06
Location: West Yorkshire
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Right guys, gonna dust the slow cooker off tomorrow.
Want to do a joint of beef tomorrow. Ideas on what to do it with?
Thinking I ld like to throw some real ale in there too
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Marc
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Registered: 11th Aug 02
Location: York
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Add in chopped onions.
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Kerry
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Registered: 5th Oct 01
Location: Norwich
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Dumplings mmm
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Gary
Premium Member
Registered: 22nd Nov 06
Location: West Yorkshire
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Was thinking a bit more adventurous than that marc!
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Marc
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Registered: 11th Aug 02
Location: York
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Defo the dumplings then!
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Kerry
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Registered: 5th Oct 01
Location: Norwich
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Hmm but if your wanting to do a joint you don't want a lot of liquid therefore dumplings are no good
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Bart
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Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
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Have coca cola and gammon joint ready for tomo 
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Bart
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Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
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quote:
Originally posted by Marc
Too much liquid?
Recently I have been using gravy mix to thicken it up.
me too.
Have also learnt that generally mince meat is also full of alot of water, so you need less than you think.
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DaveyLC
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Registered: 8th Oct 08
Location: Berkshire
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Just had a lamb joint in a slow cooker mmmmmmm
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Cole
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Registered: 11th Nov 02
Location: eastbourne Drives:zafira sold now a qashqai
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Kerry slow cooker chips how are these done please
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Ste
Premium Member
Registered: 5th Mar 03
Location: Taif, Saudi Arabia
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quote:
Originally posted by Gary
Right guys, gonna dust the slow cooker off tomorrow.
Want to do a joint of beef tomorrow. Ideas on what to do it with?
Thinking I ld like to throw some real ale in there too
first off, get the frying pan, the heavier the better. put it on the hottest heat and leave it for ages, a good twenty minutes if it's cast iron or 10 for others. and put the slow cooker on high
rub the beef in salt and black pepper and brown the outside in the pan with a little groundnut oil.
get the beef nicely coloured as the slow cooker won't make it look nice.
Get a few onions, say 4 or 5, cut them in half, no need to peel them. Place them in the bottom of the slow cooker.
plonk the joint on top, pour over a bottle of decent ale. I like Blacksheep.
once the ale starts to boil turn it to low and leave it for a good 8 hours. basting it in the juices every hour or so.
when it's done take it out and wrap it in foil and leave it to rest for a good hour. the foil will keep in the moisture
mash the onions up and pour the juices into a jug through a sieve.
there are a few ways to get rid of the fat, either use a gravy jug. or put it in a normal glass jug and once the fat has floated up, use your baster to suck the juices from below the fat. or spoon the fat off.
this will make your gravy. leave it till 5 mins before serving up and heat the liquid adding corn flour/water mix to thicken. or use gravy granules.
carve the meat as late as possible so it doesn't dry out.
Best beef ever. I never do it another way now.
I would rather lose by a mile because i built my own car, than win by an inch because someone else built it for me.
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Kerry
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Registered: 5th Oct 01
Location: Norwich
User status: Offline
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quote:
Originally posted by Cole
Kerry slow cooker chips how are these done please
it was a joke
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Gary
Premium Member
Registered: 22nd Nov 06
Location: West Yorkshire
User status: Offline
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Ste, wont the beef go cold after an hour? And do I need to completely cover the joint in ale/water?
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Russ
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Registered: 14th Mar 04
Location: Armchair
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you dont need to cover it, if its only just sitting in it it'll be fine
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Cavey
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Registered: 11th Nov 02
Location: Derby
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Just been out, got myself diced pork, chicken and beef, and some casserole mix things, a curry mix, sweet and sour, potatos, carrots....
Time to think of what I want for today/tomorrow
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Ste
Premium Member
Registered: 5th Mar 03
Location: Taif, Saudi Arabia
User status: Offline
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quote:
Originally posted by Gary
Ste, wont the beef go cold after an hour? And do I need to completely cover the joint in ale/water?
Won't be cold. the foil keeps some heat in.
If you don't rest the meat after cooking it won't be as tender.
You don't need to cover it whilst cooking, it basically steams the meat as the beer evaporates it rises and heats the meat, condenses on the lid and drips back down. The meat is sat on the onions so the bottom of it isn't on the direct heat of the slow cooker.
I would rather lose by a mile because i built my own car, than win by an inch because someone else built it for me.
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Kerry
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Registered: 5th Oct 01
Location: Norwich
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Everyone keeps thinking you need to drown stuff
The duck i did xmas day was literally sat on some onions like Ste said and i was having to drain the fat away so it didnt rise up and touch the duck!
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Kerry
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Registered: 5th Oct 01
Location: Norwich
User status: Offline
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I bet I couldnt make this pudding again if I tried!
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Bart
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Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
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Anyone done much with Lamb?
I have a lamb shank to do tomorrow.
Normally when ever I've done them in the oven they shrink quite quickly.
Kerry, would you use any liquid for this?
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Kerry
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Registered: 5th Oct 01
Location: Norwich
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This was my lamb
Guess it would work with little liquid or the amount I used. Only thing I will say is its quite fatty so ideally raising it like I did the duck and draining it off would be good but the lamb in red wine was delicious
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Gary
Premium Member
Registered: 22nd Nov 06
Location: West Yorkshire
User status: Offline
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Mine prepared.
Having to prepare now and put it in the fridge, ill stick it on tomorrow morning.
Just done whay ste said apart from ive chucked some bits of veg in there. And used a bottle of hobgoblin 
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Gavin
Premium Member
Registered: 3rd Apr 02
Location: West Midlands
User status: Offline
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that looks PROPER!!!
pew pew pew pewwwww
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