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Archive for the ‘English’ Category

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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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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Hmm, delicious steak and kidney pudding – after 3 hours of cooking without fuel!

This steak and kidney pudding recipe is easy, but always a show stopper when I am demonstrating Mr D’s Thermal Cooker.  This one we made at the weekend and is large enough for six servings.

Ingredients:

For suet dough:

  • 2 cups self-raising flour (250 gm)
  • 1 cup shredded suet (125 gm)
  • ½ tsp salt
  • ¾ cup cold water (180 ml)

For steak and kidney filling:

  • 500 gm steak, cubed
  • 1 pig’s kidney (or 250 gm calf’s kidney if preferred)
  • 2 tbsp flour seasoned with ½ tsp salt and pepper to taste
  • 3 tbsp cold water
  • 1 tbsp Worcester sauce

 

Method:

Suet dough

  1. Put 2 cups of flour, 1 cup of suet and ½ teaspoon salt in a mixing bowl and mix together.
  2. Make a hollow in the middle of the mixture, pour ¼ cup of water into the hollow and spoon the dry ingredients into the water until it is absorbed.  Repeat with two further ¼ cups of water.  The mixture should now be bound into a ball of soft dough.  If there is still some loose flour and suet, add a little more water to unite with the dough.
  3. Use 2/3 of the dough to line a 1 litre pudding basin, making sure there are no holes in the dough wall.
  4. Keep the remaining 1/3 of the suet dough for the pudding lid.
  5. Put a 30mm high trivet into the inner pot of Mr D’s Thermal Cooker and add enough water (cold or warm) to come 45 cm above the trivet.  Put the inner pot on the hob and bring the water to the boil.
  6. Toss the cubed steak and kidney in the seasoned flour.
  7. Heat 2 tablespoons of cooking oil in a cooking pan, add the meat and turn it to seal.  Add half the quantity of meat at a time so that the pan keeps hot enough to seal the meat quickly.  When sealed it will be light brown.
  8. Take the pan off the hob.  Add 3 tablespoons of cold water and 1 tablespoon of Worcester sauce.  Stir so that the flour absorbs the water and Worcester sauce and mixes into a gravy.
  9. Put the meat and gravy into the dough-lined pudding basin.
  10. Shape the remaining 1/3 of suet dough to make a lid for the pudding, position it on top of the meat filling and press the dough edges together to form a seal.
  11. Place a circle of greaseproof or baking paper on top of the pudding.
  12. Place a piece of eco-friendly foil over the pudding and tie firmly in place with string.  Remember to leave a loop of string to help pull the pudding basin out when cooked.
  13. Place the pudding basin into the inner pot to rest on the trivet.  The boiling hot water should reach about ¾ up the side of the pudding bowl.
  14. Make sure the water is lightly boiling, put the lid on the inner pot and maintain on the hob at boiling point for 35 minutes.
  15. Put the inner pot into the vacuum-insulated outer Thermal pot, close the outer pot lid and leave to thermal cook without power for 2 ½ hours.
  16. If Mr D’s Thermal Cooker is left unopened you can serve this dish up to 6½   hours after starting the thermal cooking.
Click to play this Smilebox slideshow:

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The Lancashire Hotpot has its origins in Lancashire. Some people say that female mill workers would prepare the dinner in the morning and place it in the range so that it was ready when the family returned home in the evening. Others say that mine workers would take it to the mines for lunch wrapped in blankets to keep it hot. Whatever the truth is though, it certainly is a great meal to cook in a thermal cooker.

THE INGREDIENTS:

  • 1 kg of Lamb or mutton neck chops cut into 4 cm cubes.
  • Seasoned flour for dusting.
  • Groundnut oil.
  • 50g of unsalted butter.
  • 3 medium onions sliced.
  • 1 ltr of lamb stock (if using stock cubes use two in 1 litre of boiling water).
  • 2 sprigs of thyme.
  • 1 tsp of Worcestershire sauce.
  • 900g of potatoes cut into 1.5cm slices.

THE METHOD:

  1. Dry the lamb on kitchen towel before dusting it with the seasoned flour.
  2. Add 2 tablespoons of oil to a hot frying pan and fry the lamb in batches until it is browned all over. Remove each batch as it is browned.
  3. Add 2 more tablespoons of oil to the frying pan.
  4. Add the onions and thyme. Cook until the onions start to colour.
  5. Add the butter and cook for a few more minutes until the onions have softened.
  6. Sprinkle on one tablespoon of the seasoned flour and mix with the onions.
  7. Slowly add the stock stirring all the time to avoid any lumps.
  8. Add the Worcestershire sauce.
  9. Bring to the boil and check the seasoning. Adjust by adding salt and pepper if necessary.
  10. Simmer for 5 minutes.
  11. Now start to assemble the hotpot by placing a layer of potatoes overlapping in the bottom of the Thermal Cooker inner pot.
  12. Next put a layer of lamb followed by a layer of onions and the sauce they were cooked in.
  13. Now put another layer of potatoes and continue layering potatoes, lamb and onions until everything is used up. End on a layer of potatoes.
  14. Put the thermal cooker inner pot on the stove and bring the contents to the boil.
  15. Put the lid on and turn down to a simmer for 5 minutes.
  16. Put the inner pot into the insulated outer pot and shut the lid.
  17. Cook for a minimum of 3 hours before serving.

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This is a great recipe. I regularly make it for it makes a wonderful lunch with salad or in a sandwich made with fresh bread.

Sometimes referred to as ‘huntsman’s beef’ and at one time a popular dish all over Britain. The longer the beef is cured, the longer it will keep.

Cooked Spiced Beef will keep for 3-4 weeks in a fridge but make sure it is well wrapped in foil to prevent it drying out.

Ingredients

  • 1.5kg piece of boned and rolled brisket, topside, or thick flank
  • 80g sea salt
  • 10g saltpetre
  • 15g coarsely ground black peppercorns
  • 15g ground all spice
  • 15g ground juniper berries
  • 50g dark brown sugar, such as muscovado

NOTE: Saltpetre is used in commercial charcuterie and meat curing . If it’s difficult to get hold of in small quantities, try the Natural Casing Company in Farnham, Surrey (01252 713545 http://www.naturalcasingco.co.uk/).

Method

  1. Mix all the ingredients together and rub well into the beef. Cover and leave in the fridge for 10-12 days, turning it once or twice a day.
  2. After 10 to 12 days, wipe off the bits of marinade from the meat, put into a boil in the bag* and seal the bag with a tie.
  3. Put the bag containing the meat into the inner pot of the thermal cooker.
  4. Fill the pot with water up to about 3cms from the top.
  5. Put the pot on the heat and bring to the boil.
  6. Once boiling, turn down the heat and simmer with the lid on for 30 minutes.
  7. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  8. Close the lid and leave to cook for 4 to 8 hours.
  9. Once cooked, remove the bag containing the meat from the pot and leave to cool. This will take about 3 hours.
  10. Remove the beef from the bag. Wrap the beef in cling film. Put it in a dish and cover with a weighted plate.
  11. Refrigerate for 24 hours.
  12. Re-wrap, and keep in the fridge and use for up to 3 weeks.
  13. Serve cold thinly sliced.

* Only use bags that are designed for boil in the bag cooking. Other plastic food bags must not be used.
Contact mail@MrDsKichen.co.uk if you have problems.

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Oxtail stew is a classic dish and has such flavour. It needs long slow cooking so is ideal for the thermal cooker. Keith Floyd reckoned that the government ought to make oxtail stew compulsory at Heathrow Airport, so that tourists could have at least one decent meal when they arrive. You will need one oxtail for this recipe cut into sections with as much fat trimmed from it as possible. It is worth considering cooking this dish the day before and letting it cool overnight so you can scrape the fat from the top before reheating.

INGREDIENTS:

  • 1.3kg (3 lbs) oxtail jointed  
  • seasoned flour
  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 1 celery stick, chopped
  • 2 large carrots, chopped
  • 1 clove of garlic, chopped
  • 2 cups of sherry
  • beef stock cube
  • water
  • one bay leaf
  • 1 tsp of thyme
  • 1 tbsp chopped parsley
  • 400g seedless white grapes
  • 2 tbsp of corn flour mixed with water
  • salt and ground black pepper

METHOD:

  1. Pat dry the oxtail segments with paper towels and put it into the seasoned flour.
  2. Heat the vegetable oil in the inner pot on medium to medium high heat.
  3. When hot add the floured oxtail sections in batches and brown.
  4. When browned on all sides use tongs to remove the oxtail segments to a plate and set aside.
  5. Add the chopped onion, carrots, and celery to the inner pot. Cook for a few minutes until onions are translucent.
  6. Put the oxtail pieces back to the inner pot.
  7. Add the garlic , the sherry, bay leaf, thyme, beef stock cube, parsley,a good pinch of ground black pepper and half a teaspoon of salt.
  8. Top up with water to cover the ingredients.
  9. Bring to the boil then turn down the heat simmer for 10 minuets.
  10. Put on the lid and remove the inner pot from the heat and place it in the insulated outer container.
  11. Shut the lid and let it cook for at least 3 hours. This dish will benefit from longer cooker.
  12. Before serving skim off any fat from the surface.
  13. Add the grapes and stir in the corn flour mixed with water.
  14. Bring to the boil whilst stirring to thicken the stew.
  15. Serve with mashed potatoes and green vegetables.

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