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Posts Tagged ‘meat’

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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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 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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Yesterdays recipe for Madras Lamb Curry.

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This recipe is really easy and the ideal meal make when you are on the road. It comes from a very old book that I have, produced by Bisto and uses bisto gravy powder. I have used granules as they are easier and were all I had in the cupboard.

INGREDIENTS

  • 3 tbsp of vegetable oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 chillies, deseeded and finely chopped. Use less if you don’t want it too hot
  • 2 garlic cloves, crushed
  • 2 tbsp of Madras curry powder
  • 500g of lamb shoulder, cut into cubes
  • 3 tsp of Bisto or other gravy powder
  • 500ml of water
  • 2 tbsp tomato puree
  • juice of 1 lemon

METHOD

  1. Put the inner pot on a medium heat and add the oil.
  2. When the oil is up to temperature (not too hot) add the onion, green pepper, chillies and garlic. Cook for about 4 minutes until the onion just starts to soften.
  3. Add the curry powder and cook for 2-3 minutes stirring all the time to stop it sticking to the base of the pot.
  4. Add the meat and keep moving it around until it starts to brown.
  5. Mix the Bisto with a little water to make a smooth cream. You won’t have to do this if you are using granules.
  6. Add the rest of the water, tomato puree and lemon juice  to the inner pot and stir well.
  7. Stir in the Bisto and bring to the boil.
  8. Simmer for 5 minutes with the lid on.
  9. Put the inner pot into the insulated outer container.
  10. Leave to thermal cook for at least 2 hours. Longer will be better.
  11. Check seasoning and adjust before serving with rice and Nan bread.

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