Advertisement



  1. Things you need to know about the new ‘Conversations’ PM system:

    a) DO NOT REPLY TO THE NOTIFICATION EMAIL! I get them, not the intended recipient. I get a lot of them and I do not want them! It is just a notification, log into the site and reply from there.

    b) To delete old conversations use the ‘Leave conversation’ option. This is just delete by another name.
    Dismiss Notice

Lazy as hell Sunday Dinners

Discussion in 'off topic' started by GruntPuppy, May 2, 2021.

  1. GruntPuppy

    GruntPuppy pfm Member

    Funny you should mention a slow cooker, we just got hold of one. I'm looking forward to trying a chilli, and also a bolognese. As long as someone else chops the onion, I'm a happy camper ;)
     
  2. GruntPuppy

    GruntPuppy pfm Member


    I very much like these ideas - some of the stuff that used to be easy for me isn't right now - heck, I'm even having trouble putting the chopper attachment on my Kenwood Chef (I've got an old 1964 model one that's industrial enough to survive my clumsiness), chopping is a sod.

    Jacket potatoes are still fast for the big ones. I microwave them first until nearly at the required softness, then give a wipe over with some rapeseed oil and bung 'em in the oven to finish off.
     
  3. GruntPuppy

    GruntPuppy pfm Member

    Sounds great. I do wish she'd stop making (food) porn programmes though, and concentrate on the recipes rather than the foodgasms. Strumpet.
     
    Vinny likes this.
  4. GruntPuppy

    GruntPuppy pfm Member

    fegs likes this.
  5. fegs

    fegs pfm Member

    it's definitely flavoursome, enjoy
     
  6. GruntPuppy

    GruntPuppy pfm Member

    I'm extremely suspicious of sous vide cooking. I suspect that it's the reason the Fat Duck customers come down with the shits en masse on a regular basis.

    When I'm feeling a bit better I often buy a whole chicken and butcher it down - using each breast for a meal for two, the legs for another meal and roasting then boiling down the remaining carcass with some veggies for stock. Jacket potatoes do make the best mash, although I tend to use a hand blender rather than a ricer, or just use the k-beater on my kenwood chef to smoosh the harvested spud into submission.
     
  7. GruntPuppy

    GruntPuppy pfm Member

    EXORCIST! SOMEONE GET ME AN EXORCIST!

    Cheese on toast has been a snacky friend many a time, I may approach a lime pickle at some point as an accompaniment...
     
  8. GruntPuppy

    GruntPuppy pfm Member

    If it's good steak, a blue steak is not unwelcome. As long as it's not served on an ice cold plate, I'm happy.
     
    Vinny likes this.
  9. Woodface

    Woodface pfm Member

  10. Vinny

    Vinny pfm Member

    They don't need a slow cooker. They don't take that long on a ring.

    Want a fabulous slooooow cooker meal - oxtail, shin, flank or cheek (beef), or combination thereof, with whatever veg' you prefer. I nomally do that at 120C for a minimum of 3 hours. FABULOUS.
     
    GruntPuppy likes this.
  11. Vinny

    Vinny pfm Member

    Rinse under a running tap (presoak for a very few minutes if they are really grubby), don't peel, rough chop - all done.
    I haven't peeld many veg' for years, except spuds destined for mash.
     
    GruntPuppy likes this.
  12. Big Tabs

    Big Tabs “telling it like it isn’t...”

    slow cooked beef shin.
    chunky big carrot, onion and celery, mushrooms later. Stock cube, bay leaf, splash of whatever, slow cook for 8+ hrs.
    Then serve with mash, or chuck some tinned jerseys in there. Or rice, or small pasta bits.
    Or the same with braising steak. Or neck o lamb.

    edit, use a can of stout in place of stock cube, or as well as. Any darkish ale will do as well.
     
    twotone, GruntPuppy and Vinny like this.
  13. Vinny

    Vinny pfm Member

    ^^^ REAL grub

    Some black pudding in there works well too (just a very few thin slices per helping). Best added to lamb/mutton rather than beef

    Flash fry the mushrooms in loads of butter before adding
     
  14. GruntPuppy

    GruntPuppy pfm Member

  15. Woodface

    Woodface pfm Member

    Yes, can be easily replaced with either pancetta or chorizo.
     
  16. Vinny

    Vinny pfm Member

    Nothing is simpler than whole fish. I don't even gut them, just 3-4 slashes each side to stop them curling as they are grilled. Bass, bream or trout.

    A bit more hassle - but glorious - I ate it yesterday - 2 trout fillets (could be thin bits of salmon) - lay one rasher of back bacon or bits from a cheap cooking bacon pack (I prefer smoked) in the bottom of a small caserole, then a fillet on that, then a generous scattering of (blue) cheese, then the opposite fillet, then another rasher on top.

    Bake at 180C for 30 minutes or so, covered. Steam (or boil) together small new pot's, carrot and peas. The fish makes loads of cheesey "gravy"
     
    GruntPuppy likes this.
  17. Amber Audio

    Amber Audio This is the Day

    I use our slow cooker for loads of things, few minutes at breakfast prepping then forget about it for rest of day until dinner time.

    Beef Hough aka Shin, stock, chunky mix of veg inc tatties some black pudding in the gravy is a fave.

    Venison meatballs in tomato sauce, usual Spags, Curries and Chilli, Goulash, Bean Sausage Cassoulet. Loads of recipes online including some weird and wonderful ones. Cinnamon rolls, rice pudding, frittatas, french onion soup and garlicy mashed up cauliflower.

    Tuna steaks in balsamic or terriaki grilled with veg or salad is quick and easy.
     
  18. garyi

    garyi leave blank

    well I guess there are risks but the trick is to cook it long enough, chicken breast 1.5hours and 65 degrees is just fine (touch porcelain)
     
  19. GruntPuppy

    GruntPuppy pfm Member

    do you brown the beef first before putting it into the slow cooker?
     
  20. GruntPuppy

    GruntPuppy pfm Member

    May your luck hold! Touching porcelain is far better than soaking cloth...
     

Share This Page





Advertisement


  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice