Pretty much everyone (apart from vegetarians, I guess) loves spag bol, and most people have their own tried and tested recipes. We had a load of mince in the freezer, and a slow cooker needing to be experimented with, so what could be better? …
| Read more at Reactive Cooking. |
Have you tried putting chicken livers into spag bol? I only ask because my groan-up son, with whom I share cookery duties, alleges that “authentic” spag bol contains chicken livers.
I was a bit loath to try it, since spag bol is an inexpensive, albeit delicious, mid-week dinner as far as I’m concerned, but he did try it and I have to admit that it gave the whole thing an extra depth of flavour. It ws quite delicious.
I’m afraid I have no idea of quantities, though. I know he used 8 oz of chicken livers but don’t know how much beef mince he put that with.
DH won’t eat offal, although of course I might not *tell* him … 🙂
I’m glad it’s working for you. I was a bit worried, what with you being able to cook and all, if you’d find it useful. Mine is wonderful because I’ve yet to muck anything up in it!
BTW – I find that I get more flavour, not less, when I slow cook.
Aw bless … I thought it most odd, myself, and we slow cook things anyway, just in an oven.
I’ve just put tomorrow night’s dinner in there – we’ll see how it works, as I flew blind without the aid of any sort of slow cookering recipe and just went for it 🙂