John
Member
Registered: 30th Jun 03
User status: Offline
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Nothing extra and that's plenty, don't worry about it drying up.
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Simon
Member
Registered: 24th Apr 03
Location: Oxfordshire
User status: Offline
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My missus is always adding extra liquid, she's paranoid it's going to dry up and burn the house down whilst we are at work . Always have to siphon it off or stick a load of cornflower in to sort it out at the end 
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Munchie
Member
Registered: 17th Jul 01
Location: I swap goats for mobile phones
User status: Offline
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I have a pork loin and a gammon joint that im cooking for xmas day.
any good recipes for these?
Gammon and Dr Pepper normally but may make it christmassy?!
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Eck
Premium Member
Registered: 17th Apr 06
Location: Lundin Links, Fife
User status: Offline
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http://addapinch.com/cooking/2013/07/12/balsamic-pork-tenderloin-recipe/
Made that last week and it was delicious!
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Munchie
Member
Registered: 17th Jul 01
Location: I swap goats for mobile phones
User status: Offline
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Good reciepe that.
may cook this though? http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/slow-cooked-smoky-pulled-pork-butt-with-chipotle-mayo
Then try a xmas gammon joint!
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nibnob21
Premium Member
Registered: 16th May 10
Location: South Derbyshire
User status: Offline
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Doing a sausagey tomatoey thing today.
Sausages
Pancetta
Red onion
White onion
Garlic
Sweet pointed peppers
Red chilli
Black pepper
Oregano, Thyme, Basil & Bay leaves
Tinned chopped tomatoes
Tomato puree
Red wine
I browned off the meat first then chucked it in the slow cooker with all the veg. Let them soften up then added the red wine. Let that cook for an hour or so on high then chucked in the tomatoes. Cooked for a further couple of hours on high and have now chucked it all into a wok to reduce. Good with rice or pasta.
Got a really nice smokey, salty, rich flavour to it.
MX5 Project Thread
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Cavey
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Registered: 11th Nov 02
Location: Derby
User status: Offline
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I'm on pulled pork tonight, been on since 1115, bottom was garlic cloves and chorizo, chicken stock about 2/3s, gonna drain with an hour left and put the bbq marinade on for the last bit. Hopefully it'll be nice
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Bart
Member
Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
User status: Offline
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Good shout on Chorizo.
My friend has just come back from Portugal and brought a load back for me, I love the stuff
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nibnob21
Premium Member
Registered: 16th May 10
Location: South Derbyshire
User status: Offline
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They sell chorizo in this country too....
Heard of people bringing back discount spirits, but not chorizo lol.
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JonnyJ
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Registered: 23rd Sep 05
Location: Scotchland
User status: Offline
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Just to bring this back up, did bbq pulled pork in ours the other day...lovely stuff! Didnt faff around making my own sauce or sticking onions in. Just stuck the joint in, cooked on low for 10 hours, pulled it apart, stuck it back in with 3/4s of a jar of maple bbq sauce on high for 40 mins, done.
Tasted awesome 
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nibnob21
Premium Member
Registered: 16th May 10
Location: South Derbyshire
User status: Offline
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Rolled breast of lamb with garlic, rosemary and mint. Om nom nom.
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Marc
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Registered: 11th Aug 02
Location: York
User status: Offline
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I had pulled pork last week. Did 6 meals and 6 sandwiches with it lol
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JonnyJ
Member
Registered: 23rd Sep 05
Location: Scotchland
User status: Offline
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quote:
Originally posted by Marc
I had pulled pork last week. Did 6 meals and 6 sandwiches with it lol
It's really good value. Will definitely make it again soon.
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Cavey
Member
Registered: 11th Nov 02
Location: Derby
User status: Offline
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The one I did was very good, although too garlicy as opposed to BBQ-y, managed 3 days of sandwiches before getting bored of it though, binned the rest 
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Marc
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Registered: 11th Aug 02
Location: York
User status: Offline
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Its the only thing I use my slow cooker for.
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Bart
Member
Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
User status: Offline
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sausage and Bean casserole yesterday, very nice:
[Edited on 26-01-2014 by Bart]
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Ben G
Member
Registered: 12th Jan 07
Location: Essex
User status: Offline
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Do people not chop their sausages up?
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nibnob21
Premium Member
Registered: 16th May 10
Location: South Derbyshire
User status: Offline
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Nah I just swallow them whole.
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Bart
Member
Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
User status: Offline
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quote:
Originally posted by Ben G
Do people not chop their sausages up?
Easier to portion out the sausage when playing up 
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jamied
Member
Registered: 27th Oct 03
Location: Marbella,Spain Drives: C63
User status: Offline
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I bought a slow cooker other day and some pulled pork today. Do I basically just put the pork in and leave all day? Do I need to add water anywhere? I stupidly binned the instructions by mistake lol
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Bart
Member
Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
User status: Offline
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quote:
Originally posted by jamied
I bought a slow cooker other day and some pulled pork today. Do I basically just put the pork in and leave all day? Do I need to add water anywhere? I stupidly binned the instructions by mistake lol
For plain pulled pork I would add a couple of inches of vegetable stock.
Or to make a more bbq flavour
put into your slow cooker,
1 CUP of ketchup
1/4 CUP of cider vinegar
1 can of condensed French onion soup (campbells is best nut not essiental).
3 big tablespoons of brown sugar
1/4 cup of water.
the port
see my post on the previous page 
[Edited on 30-01-2014 by Bart]
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Hammer
Member
Registered: 11th Feb 04
User status: Offline
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Had a beef and tomato casserole tonight made with frying steak and got a spag bol in for tomorrow nights.
Bit worried the mince is going to disintegrate tbh.
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Shell
Premium Member
Registered: 14th Oct 08
User status: Offline
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I tend to brown mince first before putting it in, otherwise I've found it goes a bit weird!
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Hammer
Member
Registered: 11th Feb 04
User status: Offline
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Browned it and drained off the excess fat after reading a few recipes online!
Knowing what happens to peppers though after 10 hours (completely dissolve) I'm not holding out much hope
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Bart
Member
Registered: 19th Aug 02
Location: Midsomer Norton, Bristol Avon
User status: Offline
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For mince meat I would say high heat for shorter time
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