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Posts Tagged ‘vegetables’

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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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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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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Over the next few weeks I will be publishing here various stocks that can be made in a thermal cooker.
Stocks are the perfect thing to make in a thermal cooker. Once made they can be frozen in batches and then are there ready for use with soups, gravy or risotto.
The method of making them is the same. Once you have added the ingredients, brought them to the boil simmer for ten minutes then put in the thermal cooker and left for up to 6 hours. It is important to make sure the cooker inner pot is filled at least up to 3/4 to retain the heat for the longer cooking.

VEGETARIAN ORIENTAL VEGETABLE STOCK:

To make this stock you need to keep your vegetable trimmings for a few days. Keep them in the fridge in a bag until you are ready to make the stock. Don’t keep them too long though.

Ingredients:
  • 3/4 fill your inner pot with water.
  • 1 tbls of black peppercorns.
  • 4 star anise.
  • 6 cardamoms.
  • 1 cinnamon stick.
  • 1 piece of blade mace.
  • 6 cloves.
  • 1 tbls cumin seeds.
  • 1 tbls coriander seeds.
  • 2 bay leaves.
  • 4 curry leaves.
  • 1 stick of celery.
  • 1 green chilli (optional)
  • 5cm of ginger chopped. No need to peel.
  • 1 onion chopped.
  • 3 cloves of garlic crushed.
  • A selection of vegetable trimmings chopped roughly.

 

Bring to the boil. simmer for 10 minutes and then put into the outer insulated pot for up to 6 hours. Once ready strain and either freeze or keep in the fridge until ready for use.

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The days are getting noticeably longer and although still cold the weather is getting milder. Broccoli, leeks, lemon sole, parsley and radishes are available on the market stalls.

VEGETABLES

  • Beetroot
  • Broccoli, purple sprouting
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Chard
  • Chicory
  • Endive
  • Garlic
  • Kale
  • Leeks
  • Lettuce
  • Nettles
  • Onions
  • Onions, spring
  • Parsnips
  • Potatoes
  • Radishes 
  • Spinach
  • Squash
  • Turnips
  • Watercress

FRUIT

  • Apples
  • Pears
  • Forced Rhubarb

MEAT, GAME & POULTRY

  • Rabbit
  • Spring Lamb
  • Venison

Fish & Seafood

  • Elvers
  • Lemon Sole
  • Mussels
  • Oysters
  • Razor clams
  • Salmon, wild
  • Scallops
  • Sea trout

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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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Our guest writer Bee Yinn Low

For some time I have been a great fan of two site authored by Bee Yinn Low
I am therefore thrilled that she has allowed me to publish one of her recipes Chai Buey.
With very little change in the method, this recipe will work very well in a thermal cooker.
To see more recipes from Bee Yinn Low why not visit her sites Nyonya food and Rasa Malaysia
If you like Asia cooking they are certainly worth a visit.

Copyright - Bee Yinn Low

While I am always excited about the reunion dinner and the many courses of traditional Chinese New Year dishes, I have to confess that it’s the leftover that really tickles my taste buds. Yes, I am talking about chai buey, or 菜尾, literally meas “leftover.” In Penang, especially in my Nyonya family, the day after the first day of New Year is when we make a huge pot of chai buey—a soup or stew concocted with all the leftover ingredients from the reunion dinner. It’s generally consisted of meat (chicken, roast pork, duck), vegetables (preferably fresh “mustard green/gai choy/ 芥菜” or kiam cai/picked salted mustard green), and all the other leftover from the reunion dinner, including steamboat (hot pot). The chai buey is infused with tamarind juice, bean paste (taucheo), some dried red chilies, with some peeled assam keping (optional). You then stew the chai buey over low heat to bring out all the flavors of the leftover ingredients, and the end result is a pot of mouthwatering, appetizing, and utterly delicious stew that I can eat for days…

This is my chai buey that I made a couple of days ago with some leftover roast pork, mushrooms, and other leftover Chinese New Year dishes. The great thing about chai buey is that it just gets better overnight or days later as the flavors break down and continue to develop with time. My late mother would keep chai buey for up to 3-4 days, while she kept adding fresh mustard greens to the soup. Everyone in my family loves this dish—the soup goes so well with steamed white rice and sambal belacan, and the dish is full of hidden treasures, if you are willing to dig in and find the goodies.

As chai buey is made of leftover foods, there is really not a proper recipe to create the dish. It’s really flexible and you can use your taste buds to create your own version of chai buey and use the key seasoning ingredients below to bring out the flavors:

  1. Tamarind juice—soak a golf-ball size tamarind pulp in 4 cups of water and extract the juice
  2. Yellow bean paste or taucheo—this gives you the earthy and salty taste in the stew/soup
  3. Dried red chilies—remove the seeds of the dried chilies and dump them into the soup. A great chai buey should be slightly spicy.
  4. Mustard green or gai choy (芥菜)—we love this vegetables in chai buey, nothing can replace it. In Hokkien, it’s called “kua cai.”
  5. Water—since this is a soupy stew, you should add water because the best part is sipping the sour soup!

For the perfect balance of flavors, use some salt and sugar (optional) to achieve your desired taste.

Note: Chai Buey can also be found at the many economy rice stalls in Malaysia, and some chicken rice stalls also serve chai buey. I have to warn you that it’s not the most appetizing and photogenic looking stew/dish, but once you try the flavor, I am sure it will win you over. Enjoy!

Written by Bee Yinn Low and taken from her site at Nyonya food .

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