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Posts Tagged ‘potatoes’

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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I published here a recipe for liver a few months ago but decided to do another one today having seen some nice liver for sale at our local farm shop this morning.

INGREDIENTS

  • 50g butter
  • 4-6 rashers of bacon, cut into small pieces
  • 1 larger onion, peeled and sliced
  • 50g plain flour, seasoned
  • 500g lambs liver, cut into 1 inch strips
  • 2 tbs of olive oil
  • 500 ml of beef stock
  • 400g tin of chopped tomatoes
  • 3 sticks of celery, chopped
  • 3 tbls of light soy sauce

METHOD

  1. Put the inner pot on a medium heat.
  2. Add the butter. When the butter starts to melt add the bacon and onion.
  3. Cook until the onion is soft. Then remove onion and bacon keeping to one side.
  4. Toss the liver in the seasoned flour.
  5. Add the olive oil and put the floured liver into the inner pot piece by piece. Fry until it starts to colour.
  6. Turn the heat right down and add any seasoned flour that is left.
  7. Cook for 1 minute stirring to stop the flour from sticking and burning on the base of the inner pot.
  8. Slowly add the stock, stirring as you pour to stop it going lumpy.
  9. Bring to the boil then add the chopped tomatoes, onions and bacon.
  10. Add the celery and mix all together well.
  11. Bring back to the boil put on the lid and turn down to a simmer.
  12. Simmer for 5 minutes.
  13. Put the inner pot into the insulated outer container and shut the lid.
  14. Thermal cook without power for a minimum of 1 hour.
  15. Before serving check the seasoning.
  16. Serve with new potatoes or pasta.

If cooking potatoes in the top pot bring them to the boil while you are preparing the liver dish and instead of putting the lid on the inner pot in step 11 put the top pot into the inner pot. Then put the lid on the top pot and follow steps 12 onwards.

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A cold day in The New Forest

After a chilly walk with Merlin (our cocker spaniel) this afternoon in the New Forest I was looking for a nice meal to warm us up.

This recipe has been on my list of meals to try for some time and today seemed to be the right day.

It originally was published in Delicious Magazine and I have adapted it to work with a thermal cooker.  If I had been more organised I would have prepared it before our walk and it would have been thermal cooking while we are out. 

It is very easy to make and ideally should be served with mashed potatoes and cabbage.

INGREDIENTS

  • 2 tbsp vegetable oil
  • 16 good-quality pork and herb sausages
  • 2 large onions, sliced
  • 2 celery sticks, chopped
  • 12 rashers smoked streaky bacon, chopped
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 330ml bottle Guinness
  • 300ml beef stock, hot
  • 250g chestnut mushrooms, halved
  • 1 tsp salt
  • ½ tsp ground black pepper

METHOD

  1. Heat the oil in the inner pot over a medium-high heat.
  2. Add the sausages and cook for 6-8 minutes, until browned all over.
  3. Remove and set aside.
  4. Add the onions, celery and bacon to the casserole and cook, stirring, until softened.
  5. Stir in the flour and tomato purée and cook for 1 minute.
  6. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced.
  7. Add the stock, bring back to the boil, then return the sausages to the casserole with the mushrooms.
  8. Simmer with the lid on for 5 minutes, stirring occasionally, and season with the salt and pepper.
  9. Transfer to the outer insulated container and shut the lid.
  10. Leave to cook for a minimum of 2 hours.
  11. Serve with mashed potatoes and your chosen vegetables.
Click to play this Smilebox slideshow:

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