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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

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.

 

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)

INGREDIENTS

  • 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

METHOD

  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.

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.

 
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.

This article comes from a site run by two very good friends of mine in Australia, Allan & Lindi Rush. They sell the Shuttle Chef thermal cooker. Their site is Thermal Cookware and I read this with interest some time ago. The Cobb BBQ that is referred to in the article is the one used by the “Hairy Bikers” who have had a number of TV programmes on BBC in UK.

Thermal cooking with Cobb

With the increasing numbers of areas that now have bans on open fires it is becoming harder to cook like we used to.
We have been asked by many customers about the possibilities of using the Cobb Cooker that they already own to cook meals in their Shuttle Chef.

As we are also proud owners of a Cobb Cooker we have been experimenting during a recent camping trip with excellent results.

We had intended to prepare a lunch of Roast Chicken to feed the hungry crew and wanted to also prepare a Beef in Red Wine casserole for the dinner later that evening.

Using the normal process we started the Cobb Cooker with eight heat beads and, when they were fully functional, we placed the Shuttle Chef inner pot directly on to the Cobb over the heat bead basket.

Using a small amount of oil we fried the onions and then browned the meat, adding the vegetables, stock and red wine. This, we then stirred a few times while it came to the boil. Then, we popped on the lid and left it simmering without the Cobb dome for about 20 minutes.

The simmer time could have been less but it was 20 minutes before we thought of checking the meal again – this extra time didn’t matter at all for the Thermal Cooker.

We placed the Shuttle Chef inner pot into the Stainless Steel vacuum insulated outer container and closed the lid, trapping the heat inside to continue the cooking process until we were ready for our evening meal.

As the heat beads were only just underway we were able to then put on the cooking tray and place the Chicken with the Potatoes, Carrots and Pumpkin around the bird and then closed the dome lid.

Needless to say we all enjoyed an excellent Roast Chicken and vegetables lunch, served with crusty bread and gravy. This was suitably toasted with an excellent Margaret River chardonnay.

Later that evening, after a long bush walk and a hot camp shower, we were able to sit down to a delightful Beef and Red Wine casserole, served once again with crusty bread to soak up the abundant juices. This meal required no more preparations, and was toasted with a tasty Merlot from the Hunter River region.

The combination of the heat provision from the Cobb Cooker and the slow cooking properties of the Shuttle Chef mean that you can now travel very light. This method required no gas stove and alleviates the worry about fire bans or the lack of a fire pit facility as you can prepare delicious hot lunches and an evening meal at the same time.

The evening meal can even be left in the outer container while you are travelling to your next destination as the Shuttle Chef will keep the food nice and hot (well above food safety standards) for six to eight hours.

It is an excellent and essential combination for the environmentally – concerned gourmet camper or traveller.