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Posts Tagged ‘hay box’

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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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.

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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 such and easy complete meal that is ideal for the thermal cooker. You can vary the vegetables to include what you want. Just remember root vegetable can go in at the beginning and leaf vegetable such as cabbage just before serving.

INGREDIENTS

  • 2 tbsp olive oil
  • 1.2kg smoked gammon joint
  • 8 shallots, left whole
  • 3 celery sticks, cut into chunks
  • 3 carrots, cut into chunks
  • 500g small new potatoes
  • 450ml of cider
  • 500ml vegetable stock
  • ½tsp fresh ground pepper
  • ½ small savoy cabbage

METHOD

  1. Heat the olive oil in the inner pot.
  2. Add the gammon joint and brown all over.
  3. Remove the gammon, keep to one side.
  4. Put the shallots, celery and carrots in the pot and cook for about 4 minutes until just starting to soften.
  5. Put the gammon back in the pot and add the potatoes.
  6. Pour on the apple juice and top up with stock. Add the pepper and bring the pot to the boil. Once boiling skim off any scum before turning down to a simmer. Simmer for 5 minutes.
  7. Put the inner pot into the insulated outer pot and shut the lid.
  8. Allow to thermal cook without power for a minimum of 3 hours.
  9. About 10 minutes before serving remove the gammon and keep it warm. Add the cabbage and bring back to the boil. turn down the heat and simmer for 3-4 minutes.
  10. To serve slice the gammon and plate up with a selection of the vegetable. Check the cooking liquid and if not too salty use it to pour a little over the meat.

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These Chinese spareribs are slowly simmered in soy sauce, rice wine and seasonings in the thermal cooker. I blanch the spareribs first in a pot of boiling water and drain before cooking.

INGREDIENTS

  • 1kg pork spareribs, cut into 1 or 2 rib sections
  • 2-3 tbsp oil for stir-frying
  • 1 ltr chicken stock
  • 2 slices ginger, crushed
  • 2 garlic cloves, crushed
  • 2 tsp five-spice powder
  • 4 scallions, each cut into four
  • 1 ltr of chicken stock
  • 1/2 cup Chinese rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 – 3 tbsp soft brown sugar, as desired

METHOD

  1. Half fill the inner pot with water and bring to the boil.
  2. Carefully put the spare ribs in the water and bring back to the boil.
  3. Continue to boil for about 2 minutes, so that the scum rises.
  4. Pour the ribs into a colander to drain and rinse them to get rid of any remaining scum.
  5. Rinse out the inner pot and add the oil, garlic, ginger and five spice. Heat over a medium heat for about two minutes.
  6. Add the ribs and brown on both sides (about 5 minutes total cooking time).
  7. Add the stock (make sure the ribs are covered), scallions , rice wine and the two soy sauces.
  8. Bring to the boil and then turn down to a simmer.
  9. Simmer for 5 minutes with the lid on.
  10. Turn off the heat and put the inner pot into the insulated outer container.
  11. Shut the lid and leave it to thermal cook for 2-3 hours.
  12. To serve garnish the ribs with sliced scallions, and shredded carrot.
  13. Serve with rice and some stir fried vegetables.
Click to play this Smilebox slideshow: Chinese five-spice ribs
 

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Yunnan (South of the Clouds) Province is the most southwest region of China bordering the countries of Vietnam, Laos, and Burma. Yunnan Province borders Guizhou Province and Guangxi Zhuang Autonomous Region to the east, Chongqing and Sichuan to the north, and Tibet Autonomous Region to the northwest. Yunnan encompasses 394,000 square kilometres (152,084 square miles) and has a population of more than 42 million people.

I would like to thank Mrs Chan at http://www.wokshop.com in San Francisco for allowing me to use this picture.

Steam-pot chicken is a local speciality of Yunnan and I have adapted this recipe for a thermal cooker.  The steam pot that is normally used has a hollow tube fixed in the centre, up to the height of the pot.
Food is put around the tube and the pot is placed on a stand surrounded by boiling water.

Steam comes up from the small hole in the middle of the pot to heat the food. If cooking this recipe it would be ready in about three or four hours.

 

INGREDIENTS

  • 12 medium dried Chinese mushrooms, soaked in boiling water
  • 8 ounces (225 grams) ham
  • 1.5 kg chicken
  • 2 tbs of light soy sauce
  • ½tsp of white pepper
  • 6 thickish slices fresh ginger
  • 2 scallions, quartered and crushed
  • 2 tbs Shaohsing wine or medium-dry sherry
  • 3 pak choi

METHOD

  1. Drain and squeeze out excess water from the mushrooms but leave damp. Reserve the soaking liquid.
  2. Slice the ham into large pieces.
  3. Chop the chicken through the bones into serving pieces. Do not use the back; save it for the stockpot.
  4. ½ fill the inner pot with water and bring to the boil.
  5. Carefully put the chicken pieces in the water and bring back to the boil.
  6. Continue to boil for about 2 minutes, so that the scum rises.
  7. Pour into a colander and rinse the chicken to get rid of any remaining scum.
  8. Rinse out the inner pot and then layer it with the mushrooms, ham and chicken.
  9. Add the soy sauce, pepper, ginger, scallions and wine or sherry.
  10. Pour in the mushroom water and top up with chicken stock until everything is covered.
  11. Bring to the boil then turn down the heat and simmer for 5 minutes with the lid on.
  12. Turn off the heat and put the inner pot into the insulated outer container.
  13. Shut the lid and leave it to thermal cook for a minimum of 2 hours.
  14. To serve slice some pak choi and place it in a bowl.
  15. Put some chicken, ham and mushrooms on top of the pak choi.
  16. Pour over some stock until all the pak choi is covered.
  17. Serve with boiled rice in a separate bowl.
Click to play this Smilebox slideshow:

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