I’ve used the slow cooker twice this last week and my first attempt, a navarin of lamb, should have been a gourmet treat but ended up a mushy disaster. That said not all was lost, with a little bit of work with the food mill and a dash of cream, it did go down well the following lunch time as a lamb, lentil and horseradish soup with sourdough. Waste is a constant annoyance in my house and soup laced with cream is often a quick solution.
The second attempt, sausage casserole, though a much less ambitious affair, succeeded brilliantly and got a solid thumbs up from all five in the OK household and the left overs have been quickly modified and frozen in preparation for a pasta-based dinner time sometime in the near future.
Inspiration came from oven baked ratatouille sausages on BBC Good Food.
There were no particular quantities, it was all thrown together quickly.
The veg got a quick, high heat, fry with a touch of olive oil to add some colour. Same for the sausages and roughly cut chunks of chorizo, a quick fry to add colour and then mix with the veggies.
To make the sauce I chopped about 8 normal sized tomatoes and fried them off a bit, added a touch of water, some soy sauce, a pinch of dried oregano, a good squidge of tomato ketchup (obviously) and at the end a good half pint of double cream and mixed with everything else.
The whole thing cooked in the slow cooker for about three hours and was served with mixed beans this time, though lentils would be just us good, or boiled potatoes, or pasta. Grated parmesan was an optional extra that not everyone took.
There were enough sausages left to send the two youngest to school with a flask full for lunch.
Had I not sent the leftover sausages for school lunch I’d have removed those first and chopped them by hand and added them back once the sauce was made. As there weren’t any sausages though, Mrs OK just grabbed the hand blender and pureed the whole lot up until the veg had almost vanished. Sauce done!
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