Old folk at lunch

Saturday, October 26, 2013

Crockpottery


I mentioned some weeks back that I had started to do a bit of cooking for myself.  I have various packets and bottles that claim to make that easy for me.  I tried them out with variable success.  I found I could make reasonable rissoles and various versions of keema (curried mince aka ground beef).  I could also do a reasonable spaghetti mince for spag bol.  My keema was always pleasant enough but mostly not inspiring.  I would cook it up in the electric frypan with some sort of curry additive in about 10 minutes.

I reasoned that longer cooking times were what I needed so I bought myself a bachelor-size crockpot, aka a slow cooker  -- for all of $19 from Woolworths.  And it is brilliant.  I am now a chef!  I tip chopped meat of some kind plus a bottle of Mr Patak's curry sauce, some chopped onions, a bit of garlic  and a tin of tomatoes into the crockpot and leave it for a couple of hours.  And the result is first class  -- mainly thanks to Mr Patak.

I dish up out of the crockpot with a slotted spoon, which leaves a good quantity of "gravy" left in the pot.  I save that and use it to cook some more meat in the next day.  And that is good too!  I have become quite attached to my crockpot.  It feeds me well.

No comments:

Post a Comment