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Originally posted by Lilith Anyway... I got lots of recipes, whats in it for me Sushi to divulge secrets?

Ummm, any other recipes I find that sound cool?

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Originally posted by Sushipunk Any of you guys have one? What sort of stuff do you make? We FINALLY got around to getting one, so I'm looking for some interesting recipes to have a go at.

I have one... with a digital programmer and timer. It's fucking fantastic. I've made lamb, pork, and beef roasts, and a pot of some awesome Texas chili. This is the book I use for recipies.

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Originally posted by The17sss I have one... with a digital programmer and timer. It's fucking fantastic. I've made lamb, pork, and beef roasts, and a pot of some awesome Texas chili. This is the book I use for recipies.

Nice. My gf and I both work at home, so we don't really need a timer and shit, but this thing rocks. It smells so motherfucking good inside the house right now

I really should invest in a book like that. Though, I'm sure there are tons of internet sites that cater to similar things.

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Lamb Casserole for 2

Into the pot-

2 lamb shanks
1 sliced parsnip
4 quartered potatoes
2 sliced carrots
2 fresh tomatoes diced
2 onions diced
1 sliced stick celery

Mix the following together-

250ml stock, vegetable or beef
2 tablespoons olive oil
1 bay leaf (small)
2 crushed cloves of garlic
1 tablespoon of cracked black pepper
1 teaspoon of rosemary

High for 4hrs or Low for 8hrs, if its still a little runny you can reduce with some flour or put it in the oven on 200deg C for a little while.

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Originally posted by Lilith Lamb Casserole for 2 Into the pot- 2 lamb shanks 1 sliced parsnip 4 quartered potatoes 2 sliced carrots 2 fresh tomatoes diced 2 onions diced 1 sliced stick celery Mix the following together- 250ml stock, vegetable or beef 2 tablespoons olive oil 1 bay leaf (small) 2 crushed cloves of garlic 1 tablespoon of cracked black pepper 1 teaspoon of rosemary High for 4hrs or Low for 8hrs, if its still a little runny you can reduce with some flour or put it in the oven on 200deg C for a little while.

That's actually very similar to what's cooking right now. Minus the parsnip and celery though, and the bay leaf. Why the hell don't I have bay leaves? That would have been awesome.

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The other option is a half-leg of lamb but I've found they're a bit fatty and better suited to roasting. Honey Rabbit thinks sausages are nasty so to spite her I came up with a slow cooker recipe that she actually ate and liked. Just for you we'll call it-

'Pot full of Dicks'

6 thin premium beef sausages (low/no fat)
1 large diced brown onion
Lightly fry those two together in a little bit of olive oil

400gm diced fresh tomatoes
1 tin of red kidney beans
4 tablespoons of BBQ seasoning
1 tablespoon minced garlic
1 tablespoon of minced chilli
1 teaspoon of chopped fresh oregano
1 tablespoon of chopped fresh parsley
Mix it all together and stir once an hour for 4hrs on high

I usually serve over a little bit of mashed potatoes.

Pot full of dicks

I don't eat sausages much either, but that sounds like a pretty good recipe.

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Originally posted by Lilith 'Pot full of Dicks'

Maybe its the english upbringing, but there really is nothing wrong with a nice sausage
There's plenty wrong with cheap, nasty ones though... bleh

Seafood is interesting in a slow cooker though and it can be a bit tricky. My seafood broth rocks though.

2 tomatoes, diced
2 chopped spring onions
300ml vegetable stock
300ml of water
1 tablespoon of crushed black pepper
4 stalks of parsley chopped (lots)
1 tablespoon of fish or soy sauce, your choice
2 tablespoons of lemon juice or tablespoon of finely chopped lemongrass
1 pinch of saffron
1 teaspoon of sea salt

Leave that to cook on high for about 4 hours, stirring every now and then and add-

12 boiled and peeled king prawns
8 scallops boiled and out of the shell

1hr on high in there, all the parsley leaves you have left over just before you serve, chop them up really nice and chunky and mix through the whole lot.

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Originally posted by Lilith Seafood is interesting in a slow cooker though and it can be a bit tricky. My seafood broth rocks though. 2 tomatoes, diced 2 chopped spring onions 300ml vegetable stock 300ml of water 1 tablespoon of crushed black pepper 4 stalks of parsley chopped (lots) 1 tablespoon of fish or soy sauce, your choice 2 tablespoons of lemon juice or tablespoon of finely chopped lemongrass 1 pinch of saffron 1 teaspoon of sea salt Leave that to cook on high for about 4 hours, stirring every now and then and add- 12 boiled and peeled king prawns 8 scallops boiled and out of the shell 1hr on high in there, all the parsley leaves you have left over just before you serve, chop them up really nice and chunky and mix through the whole lot.

Now that sounds awesome.

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Originally posted by Sushipunk Now that sounds awesome.

If you are on a budget, a decent size, boneless fish fillet, fried and broken up into large flakes is much the same, thats sort of the dinner party entrée special type of thing.