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Posts Tagged ‘food/haybox/hay box/thermal cooking’

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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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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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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This is a great risotto for those who like Thai flavours. You could substitute or add prawns and the addition of peas would be nice.

INGREDIENTS

  • 2 tbsp of vegetable oil.
  • 1 tbsp of butter
  • 1 large onion, diced
  • 1 clove of garlic, finely chopped
  • 2 chicken breasts, cut into cubes
  • 1 tbsp of Thai green paste
  • 3 tbsp of fish sauce
  • 225g of risotto rice
  • 600ml of chicken stock
  • ½tsp of fresh ground pepper 

METHOD

  1. Put the oil and butter in the inner pot.
  2. Heat over a medium heat until the butter melts.
  3. Add the onions and garlic and cook until the onion is soft. Don’t let it colour.
  4. Add the chicken and Thai paste.
  5. Cook stirring for 1 minute until the chicken is sealed.
  6. Add the rice and stir well.
  7. Add the stock, fish sauce and pepper. Stir and bring to the boil.
  8. Once boiling turn down to a simmer for 2 to 3 minutes.
  9. Give the mixture a stir before putting on the lid and transferring the inner pot to the insulated outer container.
  10. Shut the lid and leave to thermal cook without power for a minimum of 1 hour.

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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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