I am not an expert at slow cookers, but I'm getting there. About six months ago, the enthusiasm of The Moiderer (who is a big fan of them) made me go and buy one; a good brand that was reduced to clear. I tried a vegetable stew in it. After seven hours of cooking on high, I had to transfer everything over to a saucepan and blast it for 30 minutes as the vegetables were still basically raw. I returned the slow cooker to the store, brandishing raw carrots and threatening the manager with it if I didn't have my money back. Luckily, he relented in the face of root vegetables and I gave up on them, declaring slow cookers stupid.
That was until I was recently sent on to review. My husband and mum, both had been subjected to the non-slow-cooked vegetable stew, wondered if I was off my trolley but I gave it a go as it was for review. I am a convert! This is mainly due to the fact that I now have a slow cooker which actually cooks the food, it's kind of a plus point. The first thing I cooked in it was gammon (bah!) for my dad and husband, it was a true success. Since then I've also cooked chicken, beef and risotto in it, not at the same time I hasten to add. I adore it and am very enthusiastic about it.
The rather fabulous Mediocre Mum is a bit of an expert when it comes to slow cookers, and she has a plethora of recipes on her blog which I am in awe at. She has realised that there is a bit of a fanbase for them and is therefore starting up a weekly linky for slow cooker recipes which I am joining in with, as eagerly as possible.
Spring Sausage Stew
This recipe has come about because I also take part in Meal Planning Monday and last week everyone seemed to have sausage stew on their planner. I thought I'd give it a go this week, I don't like to miss out on things!
- six mushrooms
- one leek
- one courgette
- three carrots
- four vegetarian sausages
- a big chunk of butter
- stock cube
- 200g of Rachel's Organic Greek-Style Natural yoghurt (obviously there are other brands available but I'm trialling this for cooking with)
- two tablespoons of parmesan cheese
- Chop the leek, courgette and mushrooms and place them with the butter and stock cube in the slow cooker pot directly on the gas (our slow cooker allows this, some don't). Sweat them down 'til the leek is translucent.
- Chop the carrots and sausages into chunks, add to the pot with 30ml of water and transfer the pot to the slow cooker base. Cook for two hours on high (or three on medium).
- Spoon in 200 g of natural yoghurt and two tablespoons of parmesan cheese, and leave to cook through for another thirty minutes on medium.
- Serve with herby potatoes (I bought a pack of these from Aldi the other day; 99p and three minutes in the microwave = perfect!)
I'm linking this up to Slow Cooker Sunday at Mediocre Mum and to the recipe bank at The Moiderer