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Posts Tagged ‘classic dishes’

 

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(historical references from Wikipedia)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.

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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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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 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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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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