Help! I've just borrowed a slow cooker since it's the season for hearty casseroles. However, I've made the mistake of giving it its first outing on the day we're expecting the in-laws for supper (and the MIL is never very complimentary about my cooking at the best of times). I've got a dreadful feeling it's going to be a tasteless, watery mush! I'd be really grateful if someone with better cooking skills than me could suggest something I can do at the last minute (or last half hour) to try and rescue it. Anything I can chuck in there to sort the flavour out?
Basically, what I've done is: brown some lamb (shoulder) and added flour and half a pint of red wine (rather nice red wine too, shame if the end result is a disaster!) Garlic, leek, shallots and aubergine, with a lamb stock cube and a bit of water, just enough so that it was covered (or maybe too much....). Couple of bay leaves too. Planned serving it with mash, some rather cute baby carrots, and something green.
I've been very good and not lifted the lid (having read that tip previously on MN) but really wondering what to do if it just turns out a bit flavourless (which is what normally happens with my improvised casseroles). I promise to follow a recipe next time, but any tips this afternoon would be very much appreciated !!!!
Thanks in advance!