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Posts Tagged ‘ALL RECIPES’

Better late than never. You still have time to make this before Sunday. I made mine yesterday, it took about 20 minutes to put together 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time. The recipe is based on a Waitrose recipe and uses their products. These can be substituted with similar.

INGREDIENTS:

METHOD

  1. Line a cake/pudding tin (that will fit in your inner pot) with greaseproof paper.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition – if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with he lid if you are using Mr D’s Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. 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 2 cm above the trivet.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 5 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.

Happy Easter

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For Easter I decided to do two lamb shanks recipes this one and a second that I will publish later in the week. There are other versions of Rogan Josh Lamb Shanks but this is my version.

To get the best from this recipe you need to slash the lamb shanks a few times to allow the spices to penetrate.

Like all lamb shanks meals this one needs a long cooking time to tenderise the meat.

INGREDIENTS:

  • 2″ piece of ginger, chopped
  • 6 garlic cloves
  • 4 tbsp water
  • vegetable oil
  • 12 cardamom pods
  • 2 bay leaves
  • 6 cloves
  • ½tsp of peppercorns
  • 2 onions, chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp cayenne pepper
  • 1½ tsp salt
  • 250 g plain yogurt
  • 400g tin chopped tomatoes
  • 2 to 4 lamb shanks, depending on how many you are cooking for

METHOD:

  1. Blend together the ginger, garlic and the 4 tablespoons of water.
  2. Put the inner pot on a medium heat and add 4 tablespoons of vegetable oil.
  3. Add the lamb shanks and brown all over 2 at a time. Then put them to one side while you prepare the sauce to cook them in.
  4. Put the cardamom, bay leaves, cloves, peppercorn and cinnamon in the inner pot and stir for 30 seconds.
  5. Add the chopped onions and cook for 5 minutes.
  6. Add the ginger and garlic mixture and stir for 30 seconds.
  7. Stir in 1 tablespoon of the yogurt and mix well.
  8. Slowly add the rest of the yogurt and the tin of tomatoes  stirring as it is added. Cook for 3 minutes.
  9. Place the shanks into the sauce making sure that they are cover. If the sauce does not cover them add a little water.
  10. Bring to the boil before turning down to a simmer.
  11. Put on the lid and simmer for 10 minutes before placing the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power until the shanks are tender. This will be 5 to 6 hours.
  13. Serve with rice and nan bread.

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I have today been experimenting in making mash potatoes in a thermal cooker.

I have often cooked potatoes my thermal cooker (normally in the top pot) but have found that they tend to become a bit watery due to the extended cooking time.

Bearing this in mind I decided to try cooking them in a roasting bag  and found that even after cooking them for 4 hours they turned out great when mashed with some butter and a little milk.

 

INGREDIENTS 

  • 900kg floury potatoes such as King Edwards, Maris Piper or
    Desirée
  • 4 tbsp butter
  • 3 tbsp hot milk
  • salt and pepper

You will also need a roasting bag which are available from supermarkets. Do not use a plastic bag as they are not suitable for cooking in.

METHOD

  1. Peel the potatoes and cut them into similar size pieces.
  2. Put the potatoes into a roasting bag, remove as much air as possible and seal with the tags supplied with the bags.
  3. Place the bag into the inner pot and fill the pot with water. The potatoes in the bag will float but as long as the lid will go on that will be fine.
  4. Bring to the boil and then turn down to a simmer.
  5. Put the lid on and simmer for 3 minutes.
  6. Place the inner pot into the insulated outer pot and shut the lid.
  7. Leave to thermal cook without power for at least 1 hour.
  8. Carefully remove the roasting bag from the inner pot. Use something to protect your hand as it will be hot.
  9. Empty the potatoes into a bowl and mash until smooth.
  10. Add the butter and continue to mash until it is all mixed in.
  11. Add the milk (it is better hot because the potatoes will absorb it more quickly).
  12. Season with salt and pepper and serve great mashed potatoes.

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I just love Thai food so tonight I thought that I would make a yellow curry.

I would normally use prawns for this dish but as I had bought some beef meatballs I thought that I would give them a try.

I used a ready made paste for the curry. Blue Elephant Yellow Curry Paste is one of my favourites so I used that make.

 

 

 

INGREDIENTS

  • 2 tbsp vegetable oil
  • 12 ready made beef meatballs
  • 1 onion, sliced
  • 70g of yellow curry paste
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tsp of sugar
  • 6 – 8 small potatoes, cut in half
  • 1 big red chilli, cut in half
  • 30 g cherry tomatoes. I used tined ones but fresh are probably better
  • Salt

METHOD

  1. Add the oil to the inner pot over a medium heat.
  2. Brown the beef meatballs in the oil.
  3. Add the onions and let them cook for a few minutes until they start to soften.
  4. Stir in the yellow curry sauce and cook for 1 minute.
  5. Pour in the coconut milk.
  6. Add he fish sauce and sugar and stir gently to avoid breaking up the meatballs.
  7. Add the potatoes, tomatoes and the chilli. Stir very gently, you are trying to keep the tomatoes whole.
  8. Bring to the boil and put on the lid.
  9. Put the inner pot into the insulated outer container and shut the lid.
  10. Thermal cook without power for a minimum of 1 hour.
  11. Check and adjust seasoning if necessary and serve with Thai sticky rice which you can cook in the top pot if you have one.

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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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