Slow Cooker Chef: Warming Winter Mushroom Soup Recipe
Everyone always says that good soup needs a really great stock. Sometimes I simmer bones for stock in the slow cooker and years ago Fred Fitzpatrick used to give me beef bones which I roasted and then bubbled gently for hours to get a good dark tasty stock. But recently I’ve gone back to using stock cubes out of laziness. This week I decided to experiment with leftovers. We had two meals from the game casserole and were left with a ladle of gravy (about 6 tablespoons) with a few bits of meat and veg. Danny had picked up a large box of...
read moreThe slow cooker chef: Chicken and red pepper casserole recipe
The best piece of kitchen equipment that I bought in 2008 was my slow cooker. I found mine in a sale at Tesco and had no idea how much more flavoursome slow cooking can be. So why did I buy one? I had been seduced by Angela and the thought of slow cooked steak and kidney. Initially I reckoned that I would just use it in the winter but it’s used all year round now and saves us lots of cash as the electricity used to run it is minimal. And most things do taste better when they are slow cooked. Now I’ve got to grips with how to cook with...
read moreThe slow cooker chef: Warming winter stew with skirt of beef and baby carrots recipe
Last year my friend Jo mentioned skirt of beef. I’d never even heard of the cut before let alone spotted it in the butchers. “If you slice it very fine, it’s wonderful in a stir fry. And even better it’s so cheap.” I’ve since discovered that it’s the traditional meat used in Cornish Pasties. Although my Cornish pal Tessa uses chuck steak. Last week I went to the market to buy some vegetables – they are always knocked down in price at the end of the day. I bought two large bunches of baby carrots for a pound – these would...
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