Doing a diced shin slow cooker one today, on the go as we speak. Haven't done one in ages, too much pissing about air frying stuff!
I think they are excellent, if a bit limited. I can't really be arsed going beyond quickly cooking/crisping of meats and potatoes. It also properly cooks things like lasagne's that microwaves don't do. I'm sure if I explore it, there's loads can be done. It's the compactness that suits me at work, I can rotisserie a chicken quickly for instance. Have also given my eldest one for his university flat, way better than a microwave.
Made a banging chilli myself on Friday - still got one tupperware (takeaway) carton in the fridge ... May put a pic up if I can be arsed ... been perfecting a recipe for a couple of years and ... damn... if it isn't just fine now ... 750g/1kg of good quality mince Jar of Jalapeños 1 Litre passata 2 Large onions 1 finely chopped stick of celery Garlic and ginger paste 100g jar of Chipotle paste 500ml bottle of Goblin Ruby ale (6.6%) 500ml bottle of Cola (no brand favouritism) Sherry vinegar Pomegranate molasses Maple Syrup Cayenne pepper Dried Oregano 2 tins of red kidney beans Lime juice Black pepper Salt Method Chop onions in half then cut length ways slices - Finely chop celery stick Fry on a medium heat in good quality oil - add celery when onions just starting to soften with a couple of table spoons of the Garlic and ginger paste - when onions just on verge of turning brown throw in a generous knob of butter and as much of the chipotle paste to individual taste i.e. how hot to you like it When the onions have just started to caramelise add sherry vinegar (sparingly) to start deglazing of pan - then pour in your ale (to finalize deglaze) and bring to the boil, throw in the cola and boil for a few minutes - this should burn off the alcohol. Add generous splash of lime juice. Add the dried Oregano at this stage and simmer - add the passata (I tend to half fill the passata bottle with water then shake to get all passata out - always remember to put top back on ) - now simmer on low heat.. You are now going to add your mince - but here's the tip with that - cook the mince in a separate non stick pan first - I press it down in the pan (no oil involved) then cook it on a high heat salting the still raw side - trick is to brown it / put a crust on it - that's where the 'beefy' flavour is - make sure not to burn - but turn over your slab - which now looks something like one big burger - Fry until the other side is also browning - any juices (you sometimes get a lot of water) pour into your slowly simmering chilli sauce ... once brown break up the mince slab (as much as you want( with a wooden spatula before transferring into your chilli sauce ... In with the Jalapeños, then season with the black and cayenne pepper and additional salt if required as you continue to taste - use the Pomegranate molasses and Maple Syrup at this stage to counter acidity - again all to taste. Wash off and throw in your kidney beans - then cook down in a low heat until you get to your preferred consistency ... Enjoy EDIT the missus has put the last pot in the freezer - anyways recipe above will give you at least 6 adult portions
This is the best of both worlds. Slow cooker/pressure cooker/air frier. just not the sort of thing you would want to invest in for work. Great for a pressure cook and then slow cook a chilli with all in one pot.
Ginger just adds background heat (and smells quite nice when cooking!) but you don't really need with all the chilli and cayenne..
If you've watched as many episodes of Diners, Drive-Ins & Dives as I have, you'll have noted the influences - a variation might also include dark chocolate (mole) ...
The cooking of the mince is essentially a Tom Kerridge tip ... stops it just getting 'broiled' - have to say, it really does make a difference... no need for a beef stock cube etc ...
I’m all for chucking random **** into a recipe and hoping for the best. My Mexican grandmother isn’t really turning in her grave as the dead one isn’t Mexican nor indeed the live one.
Yeah I always brown the mince it does make a difference. My top tip for chilli which I've mentioned before, do not drain the beans put it all in.
