Tory Donor Lord Bamford Funds The Reform...
News1 min ago
Any Ideas For A Casserole....
20 Answers
With the help of some of you lovely cooks, I have in the past few months made a, beef mince, lamb, beef and chicken casseroles in my slow cooker.
Now I would like to make something different, but not fish.
Any suggestions please?
Now I would like to make something different, but not fish.
Any suggestions please?
Answers
1 to 20 of 20
Best Answer
No best answer has yet been selected by trt. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
You can't beat a good sausage & bean casserole :-)
http://
http://
sausage and bacon, with branston pickle and Worcester sauce, delicious!
Sausage & bacon casserole in slow cooker
Ingredients (serves 4)
2 tbsp olive oil
8 good quality sausages or pack of good quality chipolatas
pack of streaky bacon
3 medium onions, sliced
2 tbsp plain flour
1 ½ pints of chicken stock
3 tbsp Branston pickle
1 tbsp Worcestershire sauce
1 tsp black pepper
Method
Set the slow cooker to HIGH
Grill sausages and bacon, brown sausages on all sides and grill bacon until crispy, then transfer to the slow cooker
In a frying pan add oil and sliced onions and cook, stirring occasionally, until soft but not brown - stir in the flour and cook gently for 1-2 minutes
Make sure you scrape all the flour from the bottom of the pan
Remove from the heat and gradually stir in the stock - bring to the boil, stirring continuously, until thickened
Stir in the pickle, Worcestershire sauce and pepper
Transfer to the slow cooker
Turn the slow cooker down to LOW, put the lid on and cook on LOW for 5-8 hours
Add more stock or water if you like your gravy!!
Serve with vegetables and mash
I always put only half the bacon in slow cooker, the other half I reheat in oven just before serving, it crisps up and adds a nice crunch to meal.
Sausage & bacon casserole in slow cooker
Ingredients (serves 4)
2 tbsp olive oil
8 good quality sausages or pack of good quality chipolatas
pack of streaky bacon
3 medium onions, sliced
2 tbsp plain flour
1 ½ pints of chicken stock
3 tbsp Branston pickle
1 tbsp Worcestershire sauce
1 tsp black pepper
Method
Set the slow cooker to HIGH
Grill sausages and bacon, brown sausages on all sides and grill bacon until crispy, then transfer to the slow cooker
In a frying pan add oil and sliced onions and cook, stirring occasionally, until soft but not brown - stir in the flour and cook gently for 1-2 minutes
Make sure you scrape all the flour from the bottom of the pan
Remove from the heat and gradually stir in the stock - bring to the boil, stirring continuously, until thickened
Stir in the pickle, Worcestershire sauce and pepper
Transfer to the slow cooker
Turn the slow cooker down to LOW, put the lid on and cook on LOW for 5-8 hours
Add more stock or water if you like your gravy!!
Serve with vegetables and mash
I always put only half the bacon in slow cooker, the other half I reheat in oven just before serving, it crisps up and adds a nice crunch to meal.
All these sound wonderful! I'm going to try them, definitely.
I was going to suggest a pork and apricot curry. I always use my slow cooker for this - the cut-up bits of dried apricots swell beautifully. I can find the recipe if anyone asks, but essentially you prepare the pork, onions and curry base as usual then add liquid and transfer to slow-cooker for a couple of hours before adding the apricot bits. Gorgeous! If you like it really fruity, stir in a spoonful of mango chutney about an hour before the end of cooking.
I was going to suggest a pork and apricot curry. I always use my slow cooker for this - the cut-up bits of dried apricots swell beautifully. I can find the recipe if anyone asks, but essentially you prepare the pork, onions and curry base as usual then add liquid and transfer to slow-cooker for a couple of hours before adding the apricot bits. Gorgeous! If you like it really fruity, stir in a spoonful of mango chutney about an hour before the end of cooking.
Pork, fennel and gooseberry strogonoff. Chop 1 head of fennel, 3 sticks of celery and one onion. Saute in a large ovenproof casserole dish, add the pork and season. Add chopped coriander, a handful of gooseberries, a vegetable stock cube and small carton of apple juice. If it needs it add some more water. Simmer in the oven on 180 for a couple of hours or until tender. Just before serving add some creme fraiche or sour cream. Serve with rice or tagliatelle.
1 to 20 of 20
