Craft Forum

We do happenstance all the time, Dreamy.
And we really like fruit in our slowfood dishes.
Have you ventured with apricots or figs with meat dishes?
Apricots are brilliant with lamb and we adore figs with curries, pork and even chicken.
And love the Moroccan spices you used too, so should be just up our street!

I’ve tried apricots but not figs, I’m not a huge fan of them but perhaps in slow cooking they might be lovely…what did you use the figs in, just curries?

Figs with pork, chicken and curries, Dreamy .
Like using dried fruit like you though.

Hiya Dreamy and Ickle Pickle

Glad you are experimenting with the Ras el Hanout, everyone I have given it too has loved it. I also bought some at Christmas and everyone who has used it has adored it.

As for using fruit in recipes, I use alot of apples and cider with pork recipes and they are lovely…............... I have also used sultanas, currants and apricots in recipes but have yet to use figs. Oh, I have also used prunes in beef recipes to great effect. (getting hungry now)

Enjoy experimenting, that is what it is all about.

Sel

I’m glad I spotted this posting, not been on here for ages and ages it seems, and this post jumps out at me - excellent as I bought my very first slow cooker last month.

Love the 13lb chicken idea, but my pot isn’t that big lol!

Nessa
xxxxx

Nessa - glad you found this thread.
I keep coming back to it.
So many great ideas,
Good luck experimenting with your new Slow Cooker.
Great to see you BTW. Not seen you around for a while.
Hope you are well?

Yes welcome nessaj, remember to share if you find a recipe you love!
btw, like your avatar…is it where you live?

Hi I’m new but have a good recipe
Put 1lbs stewing meat in the slow cooker add a tin of Campbell’s concentrated mushroom soup ( I use low fat one) and a tin of milk I cook mine all day, its lovely to come home to a lovely hot meal, its nice with mashed potatoes or poured into a big Yorkshire pudding.

Hi Wendy and welcome to the forum and thanks for sharing your recipe I am slow cooker obsessed…especially in this weather it’s a godsend

I made Selmoon’s lamb with ras-el- hanout recipe at the weekend and it was delicious, thank you for sharing the recipe with us.  Its my favourite spice mix, its one I use quite a lot and even in fruit cakes.

Thanks Carolyn, you just reminded me of Sel’s recommended spice mix, going to get some. Did you manage to buy the ras-el-hanout at a supermarket or did you have to order it online?

I did lamb shanks in mine yesterday - lovely too they were

Two lamb shanks
1 large onion sliced
3 cloves of garlic sliced
½ cup Red wine
½ cup Chicken stock
1 tablespoon Honey
1 teaspoon Cayenne pepper
salt and pepper

Cooked on low for 8-9 hours and I served it with a pile of buttery mash and cabbage - oh and the rest of the wine bottle of course

Sounds lovely Suzie. I am reading this with my glasses on (I don’t need them for reading they are for distance) and the words are a little blurry . I thought you typed butterfly mash   and I’m thinking thats different. Silly me

Goose - 20 December 2010 09:56 AM

.... I thought you typed butterfly mash   ...

I did wonder why I have a fluttering feeling whilst eating this, I had put it down to the wine though

I bought it in Tescos - the brand I found is Bart’s but I’m sure “other brands are available” as they say   It was on the shelf with the normal herbs and spices, hope you find it ok.