Christmas ideas Mailcopiesto: neverFoodie as in cooking and eating good food, or just eating good food? If the former (and you can afford it) send them really good food. Smoked salmon from Summer Isles foods in Achiltibuie...
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I've been thinking of buying one... anyone have sugestions or ones to avoid?
Thats more or less what I use as the "base" ingredients when doing it in the oven.
I also add (not everything everytime.. just a selection to give variation);
- bacon - turnips - potato (whole - on top above the level of the liquid so they steam) - parsnips (again whole on top) - fennel - celery (personally idon't like too much) - corrgettes - garlic cloves - leeks - wine - herbs (eg thyme with lamb)
Hallal fish and Chips 306On Fri, 14 Oct 2005 09:39:14 +0100, The Reid While I substantially agree, I have to argue about the religeous dietry rules' being meaningless. Neither the Halal rules nor the Jewish ones are. They enforce...
When slow cooking in the oven I brown the meat (including bacon), pour it into the cbuttarole dish, the brown the onions, pour them into the dish... then add the veg.. "hardest" at bottom (eg carrots), "softest" at the top so they are above the liquid (eg floury potatos). Then top up with boiling stock to just cover the meat.
Not sure if a slow cooker is much different.. I would guess the stock needs to be really hot, and I probably would heat up the container as well to reduce the amount of time it takes the slow cooker to get everything up to temperature.
If your using oxo cubes (I do sometimes!) I don't add any salt... even with real stock I don't usually (because I forget!)
Adding herbs such as rosemary thyme ... whole stalks tied together really adds to the depth of flavours.
Also for another ideas have a google for Tagine recipes (I don't have any to hand)... I'd guess a slow cooker would work perfectly.
Regards Mark
