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New Venue

As from today 5th April all new postings will be at TheThermalCook.com so please go there for the latest recipes and stories including how we catered for for around 70 guests on Easter Sunday at a post wedding celebration for some very good friends of ours.


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Sorry Internet Problems


I am sorry that there has not been any recipes for the last couple of days. The reason is that I have not had an Internet connection due to a burst mains that caused a BT exchange to flood. This brought down thousands of Internet connections, including mine.

Anyway we are now back up and running allowing me to post the two Easter recipes. These recipes will also appear on my new site http://www.TheThermalCook.com.

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This site is on the move

Hi All,
Over the next few weeks I will be migrating this site to www.TheThermalCook.com.  The main reason for this is that I will be able to include things such as a forum which will allow you to exchange ideas, recipes and just “Thermal Cooking Talk”. Everything that is on this site has already been copied across so all those recipes you still want to try will still be available.
 Those who use www.TheThermalCook.co.uk to reach this site do not need to do anything, as you will be redirect automatically but those who use https://thethermalcook.wordpress.com  will need to change to the new address.

I do hope you will keep coming to the site as over the next few months I have some great new recipes to publish and lots more general information on thermal cooking.

If you want to have a look at the new site it is up and running but does need a little work before it is 100%.
All the best

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The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version. The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.

The History:
Adobo is Spanish for sauce, seasoning or marinade used in Latin American- and Southwest U.S.-style cooking. In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish took administration over the Philippines in the late 1500s through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as “adobo.” Over time, dishes prepared in this manner came to be known by this name as well.

(historical references from Wikipedia)


  • 1 kg chicken pieces thighs and legs
  • 250ml rice vinegar
  • 125ml light soy sauce
  • 75ml dark soy sauce
  • 75ml of Sprite
  • 4-6 garlic cloves, peeled and crushed
  • 3 bay leaves
  • 2 birdseye chiles, two left whole 1 chopped
  • 1 tsp freshly ground black pepper


  1. Put some cold water (to cool it down)  in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
  2. Wash the chicken pieces well and put the in the inner pot.
  3. Add the rest of the ingredients and mix well.
  4. Put on the lid.
  5. After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
  6. When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
  7. Bring to the inner pot to the boil.
  8. Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
  9. Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
  10. Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
  11. Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.

NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.

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This is a great risotto for those who like Thai flavours. You could substitute or add prawns and the addition of peas would be nice.


  • 2 tbsp of vegetable oil.
  • 1 tbsp of butter
  • 1 large onion, diced
  • 1 clove of garlic, finely chopped
  • 2 chicken breasts, cut into cubes
  • 1 tbsp of Thai green paste
  • 3 tbsp of fish sauce
  • 225g of risotto rice
  • 600ml of chicken stock
  • ½tsp of fresh ground pepper 


  1. Put the oil and butter in the inner pot.
  2. Heat over a medium heat until the butter melts.
  3. Add the onions and garlic and cook until the onion is soft. Don’t let it colour.
  4. Add the chicken and Thai paste.
  5. Cook stirring for 1 minute until the chicken is sealed.
  6. Add the rice and stir well.
  7. Add the stock, fish sauce and pepper. Stir and bring to the boil.
  8. Once boiling turn down to a simmer for 2 to 3 minutes.
  9. Give the mixture a stir before putting on the lid and transferring the inner pot to the insulated outer container.
  10. Shut the lid and leave to thermal cook without power for a minimum of 1 hour.

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