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Tonight is one of my favourites sausages which I always love. There are so many different types for sausages so choose which you like for this recipe.

 I am using wild garlic and black pepper sausages. These I bought the other day from our local farm shop. These I am going to cook with green lentils, chopped rosemary and red wine.

I am using dried lentils which because of their long cooking time are ideal for a thermal cooker where they can be left to slowly soften.

INGREDIENTS

  • 3 tbsp olive oil
  • 10 to 12 of sausages of your choice
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 tbsp rosemary, chopped
  • 2 x 400g tins tomatoes. chopped
  • 16 juniper berries
  • ½ tsp grated nutmeg
  • 2 bay leaves
  • 1 dried chilli, crushed
  • 185 ml red wine
  • 20 ml water
  • 2 x 410g  tins of green lentils
  • Salt and pepper

METHOD

  1. Heat the oil in the inner pot.
  2. Add the sausages in batches and cook over a medium heat until they are browned on all sides.
  3. Remove the sausages and keep warm.
  4. Add the onion and garlic and cook until the onion is softened.
  5. Stir in the rosemary and tomatoes and cook  for 5 minutes until the juice is thickened.
  6. Add the juniper berries, nutmeg, bay leaves, chilli, wine and water.
  7. Bring to the boil and then add the sausages and lentils.
  8. Stir and bring back to the boil.
  9. Put the lid on and turn down the heat and simmer for 2 to 3 minutes.
  10. Put the inner pot into the insulated outer container and shut the lid.
  11. Thermal cook without power for a minimum of 2 hours.
  12. Serve with crusty bread.

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Tonight I am going to cook vinegar- poached chicken in my thermal cooker.

This simple Italian dish will benefit from using a free range or organic bird as they have much more flavour. It is an ideal recipe to cook in a thermal cooker and would be great to impress your friends at a diner party.

I am going to serve it with small boiled potatoes and broccoli.

Nothing is wasted in this recipe even the left over poaching liquid can be used as the basis for a soup or kept for stock.

INGREDIENTS:

  • 1.5kg chicken, cut into pieces or you can use chicken pieces if you wish.
  • 1 large carrot, chopped
  • 1 celery stick, chopped
  • 1 onion, chopped
  • bouquet garni
  • 1½ tbsp of sugar
  • 500ml white wine vinegar
  • 3 tbsp balsamic vinegar
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 175ml chicken stock

METHOD:

  1. Add the carrot,celery, onion, sugar, bouquet garni, white wine vinegar and balsamic vinegar to the inner pot.
  2. Bring to the boil then turn down to a simmer for 5 minutes.
  3. Put the chicken pieces in the inner pot.
  4. Add water until the chicken pieces are covered.
  5. Bring back to the boil and skim off any impurities from the surface.
  6. Turn down the heat and simmer for 5 minutes with the lid on.
  7. Put the inner pot into the insulated outer container and shut the lid.
  8. Leave to thermal cook without power for a minimum of 2 hours.
  9. 10 minutes before you are ready to serve melt the butter in a small saucepan.
  10. Add the flour and cook over a medium heat for 1 minute stirring all the time.
  11. Gradually add the the chicken stock while stirring to avoid lumps.
  12. Keep stirring until the sauce thickens.
  13. Stir in 4 tablespoons of the poaching liquid.
  14. Taste and add more until you get the flavour you like. This will probably be about 125ml.
  15. Bring slowly to the boil.
  16. You are now ready to serve. Put one or two chicken pieces on a warmed plate. Add some small potatoes and some nice fresh green vegetable. Pour a little of the sauce over the chicken and enjoy.
  17. You are now ready to serve

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Our guest writers today are Allan & Lindy Rush from Thermal Cookware. They sell the Thermos Shuttle Chef  which is very popular in Australia and are confirmed Thermal Cooker addicts.

This recipe is one that is always a favourite with everyone. You can vary the recipe to suit your tastes by adding some mixed Herbs, either dried or fresh. With the beef you can substitute one cup of water for a cup of Red Wine. You may add two table spoons of  Thai Red Curry Paste or a tin of  tomatoes however you will need to adjust the water amount to compensate.

Simmering time on the stove: 12 to 15 minutes.
Thermal cooking time: A minimum of 3 to 4 hours.

Ingredients:

  • 1 kg of lamb or beef, cubed into large pieces
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 2 large onions, cut into quarters
  • 2 cloves of garlic, crushed
  • 1 stalk of celery, sliced into medium pieces
  • 1 parsnip, cubed into small pieces
  • 1 carrot, cubed into small pieces
  • 2 potatoes, cut into quarters
  • 1 packet of frozen green peas
  • 1 vegetable stock cube
  • 2 tbsp of light soy sauce
  • ½ cup barley
  •  3 cups water
  • salt and pepper to taste

Method:

  1. Heat the oil in the inner pot and cook the onions and garlic over a medium heat until they are transparent.
  2. Remove the inner pot from the heat.
  3. Toss the cubed meat in seasoned flour.
  4. Add the vegetables, soy sauce and water to the inner pot with the cooked onions and garlic.
  5. Put back on the heat and bring boil.
  6. Add the meat, barley, stock and peas.
  7. Reduce the heat to a slow simmer for 12 to 15 minutes with the lid on, stirring occasionally.
  8. Turn off the heat and transfer the inner pot into the vacuum insulated outer container and shut the lid.
  9. Leave to thermal cook without power for a minimum of 3 to 4 hours.
  10. Before serving check the seasoning an adjust if necessary.
  11. Serve with crusty bread.

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This classic Italian dish, also known as hunter’s stew was originally designed as an easy dish that could be cooked outside. The dish was adapted by individual hunters and was sometimes made from rabbit or sometimes chicken.
Chicken cacciatore is an ideal meal to make in Mr D’s Thermal Cooker as it is easy to prepare and benefits from slow long cooking.
This dish should be served with rice or pasta and some crusty bread to mop up the wonderfully rich sauce.

INGREDIENTS

  • 2-3 tbsp olive oil
  • 1.5 kg chicken portions, legs and thighs
  • 40 g seasoned flour
  • 1 onion sliced
  • 2 garlic cloves, crushed
  • 125 ml white wine
  • 1 tbsp white wine vinegar
  • 125 ml chicken stock
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp brown sugar
  • 100 g stoned black olives
  • 4 anchovy fillets
  • salt & pepper to season
METHOD
  1. Rinse chicken, pat dry and dust with the seasoned flour.
  2. Heat the olive oil in the inner pot on medium heat, add the onions and cook until translucent, stirring occasionally.
  3. Remove the onions to keep for later.
  4. Add the garlic and ½ the chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
  5. Once brown, remove and keep for later while you cook the remaining chicken pieces until they also are golden brown on both sides.
  6. Add the first batch of chicken pieces back into the inner pot.
  7. Add the onions you cooked earlier.
  8. Add the white wine, white wine vinegar, chicken stock, the tin of chopped tomatoes, tomato puree, brown sugar, stoned black olives and anchovy fillets.
  9. Mix everything and bring to the boil.
  10. Turn the heat down and simmer for 5 minutes with the lid on.
  11. Turn off the heat and put the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power for a minimum of 2 hours.
  13. Before serving check the seasoning adding salt and pepper if necessary.
  14. Serve with pasta and crusty bread.

Serves 4-6.

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Tomorrow, the 17th of March, Irish people all over the world will be celebrating the most recognised of the patron saints of Ireland Saint Patrick (AD 385-461).  There will be parades, “wearing of the green,” music and songs, Irish food and drink.
The Irish have celebrated St. Patrick’s Day as a religious holiday for over 1,000 years. Irish families traditionally attend church in the morning and celebrate in the afternoon.
On this day which falls during the period of Lent  Catholics prohibition of eating meat is waived and many enjoy the traditional meal of Irish Stew.
I have adapted this easy recipe (which is great  to eat at any time of the year) for a thermal cooker. This allows everyone one to enjoy the day and eat when they are ready.

INGREDIENTS

  • 4 tbsp oil
  • 2 onions, thinly sliced
  • 1 kg lamb neck pieces or shoulder chopped into 3 to 4 cm cubes
  • 3 carrots, scraped and thinly sliced
  • 500g potatoes, peeled and thinly sliced
  • 750ml chicken stock
  • 1 sprig fresh rosemary, or 1 tbsp dried
  • salt and pepper to taste
  • crusty bread

METHOD

  1. In the inner pot, heat 2 tablespoons of oil until shimmering.
  2. Add the onions, cooking until translucent, about 5 minutes.
  3. Remove and keep to one side.
  4. Add 2 more tablespoons of oil and add the lamb. Brown the meat all over.
  5. Once brown add the carrots and potatoes to the lamb in the pot.
  6. Add the cooked onions, the chicken stock, the rosemary and salt and pepper.
  7. Bring to the boil then turn down to a simmer for 5 minutes with the lid on.
  8. Turn off the heat and put the inner pot into the insulated outer container.
  9. Shut the lid and thermal cook without power for 3 to 4 hours.
  10. Before serving check the seasoning and adjust if necessary.
  11. Serve with crusty bread.

To celebrate this day here is what I consider the best Guinness commercial every made.

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For afternoon tea on Mother Day what could be better than a lemon drizzle cake. This is a wonderful cake gets eaten very quickly and is loved by everyone.
Using a thermal cooker this cake can be cooked anywhere and does not need an oven. All you need is a thermal cooker and a heat source to get the cake started. The main cooking is done without power.
The cake is cooked in a stainless steel cake/pudding tin with a lid to stop water from dripping on the cake.

INGREDIENTS

  • 150g margarine, softened
  • 150g caster sugar
  • 3 large eggs, beaten
  • 150g self-raising flour
  • 1 tsp baking powder
  • 1 lemon zest, finely grated
  • 30ml milk

INGREDIENTS FOR THE DRIZZLE

  • juice and finely grated zest of 1½ lemons
  • 90g caster sugar
  • 2 tbs honey

Lining the tin: Cut two circles of baking paper to fit a cake tin (one for the base and one for the top) that will fit in your thermal cooker. Grease the tin and line the base with one circle.

METHOD

  1. Prepare the cake/pudding tin as described above.
  2. Whisk the eggs in a bowl.
  3. In another bowl cream the margarine and sugar until it becomes pale in colour.
  4. Whisk in the flour, baking powder and milk.
  5. Slowly add the eggs bit by bit and continue to beat until well combined.
  6. Mix in the lemon zest.
  7. Spoon the mixture into a cake/pudding tin and spread it out evenly.
  8. Put the lid onto the cake/pudding tin and clip down (If using another cake tin without a lid, cover with foil and tie securely with string).
  9. Place the cake/pudding tin inside the inner pot on a trivet.
  10. Add enough boiling water to come ¾ the way up the side of the cake/pudding tin. If you are using a Mr D’s Thermal Cooker and trivet you need the water 2cm above the trivet.
  11. Bring back to the boil and then turn down the heat to a low simmer. Simmer  gently with the lid on for 20 minutes.
  12. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  13. Close the lid and leave to cook for a minimum of 2 hours. It can be left overnight.
  14. Once cooked, allow to cool in the tin for a few minutes.
  15. Remove from the cake/pudding tin and place on a wire rack.
  16. Put all the ingredients of the lemon drizzle mix into a saucepan and heat until the sugar has melted.
  17. Put the cake on a plate and prick it in several places with a wooden skewer.
  18. Pour the hot sugar/lemon syrup over the warm cake.
  19. Decorate with some lemon zest and a little icing sugar when cool before serving.

 

Click to play this Smilebox slideshow: Lemon Drizzle Cake
 
 

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I published here a recipe for liver a few months ago but decided to do another one today having seen some nice liver for sale at our local farm shop this morning.

INGREDIENTS

  • 50g butter
  • 4-6 rashers of bacon, cut into small pieces
  • 1 larger onion, peeled and sliced
  • 50g plain flour, seasoned
  • 500g lambs liver, cut into 1 inch strips
  • 2 tbs of olive oil
  • 500 ml of beef stock
  • 400g tin of chopped tomatoes
  • 3 sticks of celery, chopped
  • 3 tbls of light soy sauce

METHOD

  1. Put the inner pot on a medium heat.
  2. Add the butter. When the butter starts to melt add the bacon and onion.
  3. Cook until the onion is soft. Then remove onion and bacon keeping to one side.
  4. Toss the liver in the seasoned flour.
  5. Add the olive oil and put the floured liver into the inner pot piece by piece. Fry until it starts to colour.
  6. Turn the heat right down and add any seasoned flour that is left.
  7. Cook for 1 minute stirring to stop the flour from sticking and burning on the base of the inner pot.
  8. Slowly add the stock, stirring as you pour to stop it going lumpy.
  9. Bring to the boil then add the chopped tomatoes, onions and bacon.
  10. Add the celery and mix all together well.
  11. Bring back to the boil put on the lid and turn down to a simmer.
  12. Simmer for 5 minutes.
  13. Put the inner pot into the insulated outer container and shut the lid.
  14. Thermal cook without power for a minimum of 1 hour.
  15. Before serving check the seasoning.
  16. Serve with new potatoes or pasta.

If cooking potatoes in the top pot bring them to the boil while you are preparing the liver dish and instead of putting the lid on the inner pot in step 11 put the top pot into the inner pot. Then put the lid on the top pot and follow steps 12 onwards.

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