This is the first time I have cooked a Turkey, I’m not overly keen on it and Graeme doesn’t like it either.
However every year my inbox is flooded with questions of how to do it so this year I decided as part of my Christmas Cooking sessions to bite the bullet and cook one.
For me turkey can be tasteless and dry and most recipes will start with laying bacon on the breast or pushing butter and herbs under the breast skin. I decided to ignore all of these a tried and tested methods and pop my turkey into the slow cooker.
Using a slow cooker to cook lean meats is a fantastic way to lock in moisture and stop the meat drying out so for me the ideal way to cook turkey.
Then there is the tasteless part I decided to add sweetness in the form of orange and marmalade these flavours worked really well and also helped the gravy taste amazing.
The below method can be used for any turkey joint whole, crown etc.
How many chicken carcasses have you thrown in the bin?? if you’re anything like me probably a fair few. We are lucky as we have a family of foxes who visit so I give mine to them so nothing goes to waste.
However I thought it was about time I started using the carcass to make stock it’s such an easy process especially if using a slow cooker. Pop it in walk way let the slow cooker do all the hard work for you.
In the video you will see i used a fat separator, now I have used every method known to man to do this and to be honest they are all a ballache. Why have I not had one of these gadgets before now?? I have no idea, it takes all the hard work out of the equation and does a perfect job of removing the fat.
From my batch I made 1ltr of ready to use stock, my top tip is to taste the stock once all fat is removed and check for any adjustments you may need to make. If the stock is strong in taste you may need to add more water to dilute it further also check season you may need a touch of salt & pepper.
I made this for Christmas and have to say it was gorgeous, in our house at Christmas this is usually Graeme’s job but this year i decided i wanted to give it a whirl – was dreading ruining it lol. It all worked out fine and i have no idea what i was worrying about the glazed worked perfectly and the meat was beautifully infused. This is a fantastic way to cook ham or gammon for those special occasions and it really is super easy.
I used Marmalade and Ginger as the Glaze but you can use whatever flavours you like. You can also cook the ham in and liquid you like i use diluted orange juice as it adds a sweetness to the ham.
Cooking it in the slow cooker ensure the ham stays beautifully tender, after its cooked I always leave mine to cool completely the pop it in the fridge overnight then the next day add the Glaze I find this helps of you want to carve the joint.
If you over cook the ham in the slow cooker it will fall apart to prevent that happening use a digital meat thermometer and once the internal cooked temperature is reached remove it from the slow cooker.
Slow Cooker Chicken one of the easiest ways to cook a chicken add any flavours you want or leave plain. The chicken must be lifted off the bottom of the slow cooker you can use any old vegetables to do this, ramekins turned upside down or scrunched up foil balls to sit the chicken on this keeps it out of the juices.
More importantly the heating element of the slow cooker is directly under where you would sit the chicken and placing it straight onto the heating element isnt a great idea – you can run the risk of an uneven cook where the chicken maybe over cooked on the base but not cooked in the breast.
You dont need to add any liquid as during the cooking process the chicken will release enough it is cooked when juices run clear, i find this is the most economical way of buying chicken as its so much cheaper than buying a packet
Use whatever you like to flavour/infuse the chicken anything will work ive tried it trust me lol even though the spices sit on top of the skin it still infuses the meat
Or you can turn it into a roast chicken, once cooked pop it straight into a red hot oven to crisp the skin my slow cooker has an aluminium pot so i can pop mine under a grill or in the oven. BUT make sure yours can go under the grill or into a hot oven most enamel pots can’t so check the manufacturers instructions. The best way around this if you are unsure is to place the slow cooker chicken into an oven proof casserole dish then place it into the oven.
This was super easy to make but packed full of flavour you could also make this in the oven if you want not a problem at all.
Use any cut of pork it will work i always remove the fat once the pork is cooked but as always the choice is yours – i have also put a little top tip of how to remove the fat from the sauce if you want to use it after the pork is cooked
I love chicken done in the slow cooker but decided i needed some new flavours so started to think about how to infused it with Chinese flavours without too much hassle and time – you know me i like a throw it all in approach to everything!
It turned out really well and made a nice change for Sunday lunch i created a “fakeaway” type meal with ours but as always you do whatever you like with yours – in the video i went on to show how i used my chicken and created a “lazy chow mein” and when i say lazy – hmmm it was super lazy but hey thats me!…..enjoy!!
Got to give it to the other half this was absolutely amazing! really loved the taste but watch how much salt you use in the rub or it will come through into the Lamb. But another easy recipe for you to try it just needs marinating the night before and makes a lovely change for Sunday Lunch
My advice is to make sure you give yourself plenty of time to cook it i like to cook lamb long and low this joint i used was only a small leg of lamb ( i have a 3.5ltr slow cooker) so you should be able to judge the size i used the large cut of lamb you use i would add more juniper berries to help bring through the flavour into the cooked meat
Because i love pulled pork i decided to try something new and create a “chinese” infused type pulled pork and to be honest it turned out a treat! I always cook my pork with the fat on then remove it once cooked i just find it easier that way as a lot of the internal hidden fat is cooked out during the process. I know a lot of people like to cook their pork in sauces but for me when your doing a huge joint of pork i would rather do it this way then let everyone add their own dipping sauce, then if you have lots of leftovers you can be inventive of how you reuse them
This is basically the idea with this recipe infuse the pork with chinese flavours and add your own sauce, once cooked this will also freeze well should you have any leftovers
Im sure you will all be aware by now that im always looking for ways to save money and this is one of my top money saving tips! This 1kg joint of gammon was about £3.50 ish which is a good size – i always cook mine in the slow cooker you can take it out at the end and glaze it pop it in the oven and finish it off, but this joint was to use in soups, pastas, rice and sandwiches and is much cheaper than buying packet ham. Here is how i do mine ginger beer works well with ham as it adds a sweet spicy kick to the meat not over powering but just a different taste
once cooked this will also freeze well for another day
Nom Nom i love beef but sometimes it can be a bit “chewy” and tough but not when done this way plus its another of my Lazy Sunday Dinners which makes the beef melt in your mouth beautifully tasty. For 2 people i tend to use a joint approx 750g – 1kg.
I have cooked all cuts of beef in the method below and it always turns out delicious for me the key is to give yourself plenty of time and cook the joint on low and for a long period i find if you rush it you can run the risk of not cooking it for long enough and ending up with a tough piece of meat on your plate.
You can add any flavours you like i have even used a small bottle of lager to cook the meat in and that works really well, but a dash of water works equally as well.
Ahhhhh you’ve got to love a lazy Sunday lunch and this has got to be it! I absolutely love pork but it can have a tendency to be chewy and dry but not when cooked this way it turns into melt in your mouth yummyness. In the video below i have also shown how to create crispy crackling, we dont like the fat off any meats so for us this usually gets given to our local fox lol………however i know a lot of families like it so here is how i would do mine.
I always say you must lift the pork or any meats off the bottom of the slow cooker …why??? the heating element is right under the inner pot when you place it back into the slow cooker housing this is the hottest part of the slow cooker and this can make the meat cook quicker in the centre which can make it dry but more importantly not cook it evenly which can be dangerous when cooking meat.
This is a really easy and lovely way to cook Lamb as it ensures the meat becomes so succulent and will literally fall off the bone
The idea here is to create a trivet to stand the lamb on this also keeps it off the bottom of the slow cooker you will see on the video what i used but basically you can used whatever you have carrots parsnips leeks and you can add any herbs you want this will add a lovely background flavour to the lamb