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Slow cookers and instant mash

Discussion in 'Slimming World Recipes' started by missyp284, 23 September 2010 Social URL.

  1. missyp284

    missyp284 Full Member

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    Hi folks, I read on here that a lot of you guys use instant mash to thicken you sauces when you've used your slow cooker.

    Perhaps a stupid question, but when do you add the mash?

    I'm guessing it's at the end of cooking and that I should just add a bit at a time until I get the right consistency. But, please, correct me if I'm wrong.

    I've got a Lamb Tagine on the go ATM and want to to be just right.
     
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  3. StripedDaisy

    StripedDaisy A sucker for a key change

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    At the end works for me. And yes, just a bit at a time. It works wonders xx
     
  4. sarah83

    sarah83 I will be a yummy mummy!

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    I usually check it an hour before the end, then gradually add every so often until the consistency is right - it's a brilliant syn free way to thicken casseroles and curries
     
  5. missyp284

    missyp284 Full Member

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    thanks for the replies.

    I added a sprinkle of instant mash when I got home from work and it did the trick brilliantly.

    The tagine was one of the best things I've ever tasted in my life!!!!!!
     
  6. crazycosmic

    crazycosmic Full Member

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    where did you get the recipe for the lamb tagine missyp284 ?
     
  7. missyp284

    missyp284 Full Member

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    I kind of made it up.

    I just googled Lamb Tagine and then combined a few different recipies. I missed out the apricots and cashew nuts though, too many syns :rolleyes:

    I'm at work at the minute, but if you want the recipie, I'll post it when I get home.
     
  8. crazycosmic

    crazycosmic Full Member

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    thanx very much
     
  9. sarah83

    sarah83 I will be a yummy mummy!

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    Would love the recipe if you could post it, really fancy making a tagine!
     
  10. missyp284

    missyp284 Full Member

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    no problem at all, it'll be tonight, so be patient with me :D
     
  11. missyp284

    missyp284 Full Member

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    ok folks, as requested, heres my recepie for slow cooker lamb tagine

    Serves 4

    1kg cubed lamb
    tin chopped tomatoes
    large chopped onion
    4 cloves garlic
    2 tspn ginger
    4 tspn paprika
    4 tspn chilli flakes
    2 tspn turmeric
    1 tspn ground cinnamon
    4 tspn ground cumin
    3 tbspn ground corriander
    2 tbspn chopped parsley
    2 tbspn chopped corriander
    2 tbspn honey (5 SYNS)
    4 tspn sweetner
    2 chicken stock cubes

    Bung everything in the slow cooker, except for the chopped parsley and chopped corriander. Cook on low for approx 8 hours.

    Just before serving add the chopped parsley and chopped corriander, and if needed add a sprinkle of instant mash to thicken.

    And voila, a beautiful lamb tagine, with only just over 1 SYN per (GENEROUS)portion.

    I'm not a big fan of cous cous, so I had mine with quinoa, mixed with peas and sweetcorn and a bit more copped corriander.

    Now I'm also aware that I've used a LOT of spices, but I love them, you might want to reduce the quantities a little bit if you don't like things too hot.

    Hope you like it, let me know.

    ETA, I'll post as a seperate recipe thraed as well.
     
  12. sarah83

    sarah83 I will be a yummy mummy!

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    Thank you that sounds really nice
     
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