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Posts Tagged ‘red wine’

Tonight is one of my favourites sausages which I always love. There are so many different types for sausages so choose which you like for this recipe.

 I am using wild garlic and black pepper sausages. These I bought the other day from our local farm shop. These I am going to cook with green lentils, chopped rosemary and red wine.

I am using dried lentils which because of their long cooking time are ideal for a thermal cooker where they can be left to slowly soften.

INGREDIENTS

  • 3 tbsp olive oil
  • 10 to 12 of sausages of your choice
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 tbsp rosemary, chopped
  • 2 x 400g tins tomatoes. chopped
  • 16 juniper berries
  • ½ tsp grated nutmeg
  • 2 bay leaves
  • 1 dried chilli, crushed
  • 185 ml red wine
  • 20 ml water
  • 2 x 410g  tins of green lentils
  • Salt and pepper

METHOD

  1. Heat the oil in the inner pot.
  2. Add the sausages in batches and cook over a medium heat until they are browned on all sides.
  3. Remove the sausages and keep warm.
  4. Add the onion and garlic and cook until the onion is softened.
  5. Stir in the rosemary and tomatoes and cook  for 5 minutes until the juice is thickened.
  6. Add the juniper berries, nutmeg, bay leaves, chilli, wine and water.
  7. Bring to the boil and then add the sausages and lentils.
  8. Stir and bring back to the boil.
  9. Put the lid on and turn down the heat and simmer for 2 to 3 minutes.
  10. Put the inner pot into the insulated outer container and shut the lid.
  11. Thermal cook without power for a minimum of 2 hours.
  12. Serve with crusty bread.
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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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