Saturday, 16 March 2013

Date 16/03/13

Today it was back out with the new slow cooker, on the menu was Beef Stew. So it was up at 07:30 to peel some veg. 1 large onion 1/2 chopped chunky, 1/2 chopped fine. 2 large carrots peeled and chopped. A big handful of mushrooms chopped. A bigger handful of potatoes peeled and chopped. A clove of garlic chopped very fine (we don't have a garlic crusher thing or I'd have used that)

Right then, that's the prep done. Lets start cooking. Firstly it's on with the kettle for Coffee, a must have when cooking.

1) Into a large frying pan, a small dollop of oil, followed by the garlic, followed by our beef, now I've no idea how much, I put my faith into the Butcher and asked him for enough for 2 adults and 2 small children. I'd guess it was about £6 worth as I bought some lamb for tomorrow so don't know individual prices.

Now this wasn't in for long, maybe 10 - 12 minutes, enough time for it to get some colour. Now i am not sure why i do this, it seems to be something that divides the slow cooker community, but for the time it takes I'm happy to do it.

Fat drained and it's into the slow cooker.

2) Into the slow cooker goes the mushroom, onion, potato, carrot.

3) With the kettle still hot, time to make some stock. Now I cheated a little and bought a casserole mix added a red oxo cube and put in nearly 1L of hot water a good mix up and into the pot it went. Followed by 2 tablespoons of sherry, only because it needs to be used up.

A big stir and the slow cooker goes on high. Back on with the kettle for coffee number 2. Time for a tidy up and some toast.

After maybe an hour or so it gets turned onto low.

4) 13:00 just finished lunch of cheese sarnies. Time to check on dinner. This is the only time the lid is coming off until it gets served so into the pot goes a cup of frozen peas and an equal measure of frozen sweetcorn. A big stir and its back on with the lid. Thats it done.

about 09:00 ish
It's a handy thing the slow cooker and has been getting used nearly every week. I find myself peering through the lid every time I go into the kitchen, I have even got up just so I can go and have a look. I'm already getting excited about tomorrows dinner Lamb and veg with mint sauce - yummy.

Ruben sized portion
The end result was good. Enough food for seconds, served up with bread and butter, added to the list of things to cook again.
Thanks for reading :)

Saturday, 9 March 2013

so then this is,a blog.....?


I'm not really sure on what a blog is or what you do with it, so for now or until I get board or forget about this lets blog!