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Posts Tagged ‘beef’

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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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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I have over the years experimented with different recipes for chili. Chili is one of my favourite meals and I still remember the first time I ate it. I had been invited to a party in London by someone I worked with, at ITN (Independent Television News).  When we arrived at his house there on the table was a huge pot of chili and another of rice. I fell in love with it from the first spoonful and that love has continued.
When I make chili I have for sometime put some diced lemon in but tonight I decided to just put the juice and the result was very good. The beef can be substituted with venison which is alleged to have been used in the original recipe of chili con carne made by Venerable Sister María de Agreda in 1600’s.
I do hope that you will try it and let me know what you think.

INGREDIENTS

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, finely chopped
  • 500g minced beef
  • juice of 1 lemon
  • 1 tsp of thyme
  • 400g tin chopped tomatoes
  • 400g tin kidney beans
  • 220ml of beer (bitter would be good)
  • 1 tbsp chili powder
  • 1 tbsp chili sauce
  • 1 tbsp brown sugar
  • ½tsp of fresh ground pepper
  • 1 tsp of salt

METHOD

  1. Heat the oil in the inner pot and add the onion and garlic.
  2. Cook until the onion is soft.
  3. Add the beef and cook until brown.
  4. Add all the other ingredients, stir and bring to the boil.
  5. Turn down the heat and simmer for 5 minutes with the lid on.
  6. Place the inner pot in to the insulated outer container and put on the lid.
  7. Thermal cook without power for a minimum of 2 hours.
  8. Serve with rice that can be cooked in the top pot if you have one.

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This is my version Swedish meatballs with mushrooms. I have used anchovies as a seasoning and to give the sauce depth. The anchovies themselves melt into the sauce.

INGREDIENTS

  • 1 tbsp olive oil
  • 2 tablespoons butter
  • 200g mushrooms, sliced 
  • 1 large onion, cut in chunks
  • 4 or 5 anchovies
  • 2 tbsp plain flour
  • 750ml of good beef stock
  • 12 meatballs, ready made will be fine 
  • sour cream
  • egg noodles, cooked and drained

METHOD

  1. put the oil and butter in the inner pot over a medium heat.
  2. Add the mushrooms and onion and cook slowly until both are soft.
  3. Put in the anchovies and cook until the dissolve into the mushroom and onion mixture.
  4. Stir in the flour and cook for 1 minute.
  5. Slowly pour in the beef stock stirring to stop lumps forming
  6. Bring to the boil and add the meatballs.
  7. Bring back to the boil and then simmer with the lid on for 5 minutes.
  8. Turn off the heat and put the inner pot into the insulated outer pot.
  9. Shut the lid and leave to thermal cook for a minimum of 2 hours.
  10. Just before serving cook the pasta.
  11. Serve the meatballs on the pasta and drizzle over some sour cream.

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This recipe was sent to me by a member of our social networking site http://thethermalcook.ning.com/ . Natalie bought a thermal cooker from me a couple of months ago and this was one of the recipes she has impressed her husband and friends by making in it. The ¼ cup of brandy was not in the original but I have found it gives a great depth of flavour. You can of course leave it out if you wish.

INGREDIENTS

  • 2 tbsp olive oil
  • 50g butter
  • 1 kg beef, cut into cubes
  • 3 garlic cloves, crushed
  • 1 large onion, sliced
  • 12 bacon rashers, chopped
  • 1 large carrot, chopped into smallish pieces
  • 2 tbsp plain flour
  • 2 tbsp tomato puree
  • 250g small button mushrooms
  • ¼ cup of brandy (this is optional but does give the dish great depth of flavour)
  • 1 bottle of strong red wine
  • beef stock if needed
  • 2 bay leaves
  • ½ tsp fresh ground pepper
  • small bunch of thyme
  • salt to season

METHOD

  1. Heat the olive oil in the inner pot over a medium heat.
  2. Add the butter and let it melt.
  3. In two batches brown the meat in the inner pot.
  4. Once browned remove the meat and put to one side.
  5. Add the garlic, onion, bacon, carrot and cook over a medium heat until the onion is soft.
  6. Mix in the flour and cook for one minute stirring all the time.
  7. Add the tomato puree and mix well using a little of the wine to loosen it if needed. Cook for 1 minute
  8. Put the meat back in, add the brandy, mushrooms and the bottle of red wine.
  9. Stir the mixture and if everything is not covered top up with beef stock.
  10. Add the bay leaves, pepper and small bunch of thyme.
  11. Put on the lid and bring to the boil.
  12. Once boiling skim off any impurities that have formed on the surface. Then turn down the heat and simmer for 5 minutes.
  13. Turn off the heat and put the inner pot into the out insulated container.
  14. Shut the lid and thermal cook and thermal cook without power for a minimum of 3 hours. Longer would be better.
  15. Serve with potatoes and vegetables of your choice.

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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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In the harsh climate of central-western China food like this is common. The thermal cooking allows cheaper cuts of meat that are often used in this part of China to be transformed into tasty tender meals.

INGREDIENTS

  • 1 kg flank or shin beef
  • 2 medium onions, quartered
  • 12 slices of ginger
  • 3 cloves of garlic
  • 1 heaped tsp of orange peel
  • 3 whole star anise
  • 2 tbs of vegetable oil
  • 7 cloves of garlic chopped
  • 2 tsp Szechuan peppercorns
  • 2 tsp cracked black peppercorns
  • ¼ (60ml) cup rice wine
  • ¾ cup (185ml) dark soy sauce
  • 3 tbsp of Hoisin Sauce

METHOD

  1. Place the beef in the inner pot.
  2. Cover the beef with cold water.
  3. Add the onions, ginger, 3 cloves of garlic, orange peel and the star anise.
  4. Put on the lid and bring to the boil.
  5. Once boiling skim off any impurities from the surface and then simmer for 5 minutes.
  6. Put on the lid, turn off the heat and put the inner pot into the outer insulated container.
  7. Close the lid and leave to thermal cook for 2 – 3 hours.
  8. After 2-3 hours remove the inner pot and bring it to the boil.
  9. Put the vegetable oil into a frying pan. Add the the chopped garlic, Szechuan peppercorns and the cracked black peppercorns.
  10. Fry for 1 minute.
  11. Add to the fried garlic and peppercorns to the contents of the inner pot.
  12. Add the rice wine, dark soy sauce and Hoisin Sauce. Stir and bring back to the boil skimming off any scum that forms.
  13. Simmer for 5 minutes with the lid on.
  14. Put the inner pot back into the outer container and shut the lid.
  15. Thermal cook for a further 1-2 hours.
  16. Serve with rice and stir fry vegetables.

 

Click to play this Smilebox slideshow:
 

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