.jpg "Beef Curry - for 2 people (Double everything for 4)")
I made this curry for the first time last night in my Thermal Cooker. Because of the lack of quantity I decided to cook it in a bag and once the air was out of the bag immerse it in water in the cooker. This way of cooking is ideal for meals that do not have much liquid content or if you are cooking just for one or two people.
Ingredients
- 500g beef cut into 2-3cm cubes (you could use lamb if you prefer)
- 1 tbsp of ghee (I prefer ghee for flavour but vegetable oil can be used instead)
- 100g of yogurt
- 1/2 tsp of cornflour
- 100g tomatoes chopped and skinned (tinned tomatoes are ideal)
- 1 small onion chopped
- 2 cloves of garlic grated or chopped very finely
- 6 cardamoms (these need splitting open. I do this by squeezing )
- 2 bay leaves
- 1/2 tbsp of turmeric powder
- 1 tbsp of coriander powder
- 1/2 tbsp paprika
- 1/2 tsp chili powder
- 1 tsp of salt (check before serving and add a little more if needed)
Instructions
- Blend the cornflour with the yogurt in a bowl.
- In a frying pan add the ghee and garlic
- Heat the pan making sure the garlic does not burn.
- Add the meat and brown.
- Once browned put it into a roasting bag with everything else and remove as much air as possible before sealing it
- Put the bag in the inner pot and cover with water.
- Bring to the boil.
- Once boiling turn down the heat and simmer for 5 minutes.
- Place the inner pot into the thermal cooker outer pot and close the lid.
- Cook for a minimum of 3 hours. Longer wont be a problem.
- Serve with boiled rice.
Tags: beef, eco-friendly cooking, hay box, haybox, Indian, Mr Ds Cookbook, mr ds thermal cooker, shuttle chef
This is a great risotto for those who like Thai flavours. You could substitute or add prawns and the addition of peas would be nice.
Ingredients
- 2 tbsp of vegetable oil
- 1 tbsp of butter
- 1 large onion, diced
- 1 clove of garlic, finely chopped
- 2 chicken breasts, cut into cubes
- 1 tbsp of Thai green paste
- 3 tbsp of fish sauce
- 225g of risotto rice
- 600ml of chicken stock
- ½tsp of fresh ground pepper
Instructions
- Put the oil and butter in the inner pot.
- Heat over a medium heat until the butter melts.
- Add the onions and garlic and cook until the onion is soft. Don't let it colour.
- Add the chicken and Thai paste.
- Cook stirring for 1 minute until the chicken is sealed.
- Add the rice and stir well.
- Add the stock, fish sauce and pepper. Stir and bring to the boil.
- Once boiling turn down to a simmer for 2 to 3 minutes.
- Give the mixture a stir before putting on the lid and transferring the inner pot to the insulated outer container.
- Shut the lid and leave to thermal cook without power for a minimum of 1 hour.
Tags: eco-friendly cooking, food, hay box, haybox, mr ds thermal cooker, shuttle chef, THERMAL COOKERS
Jen went up to Basingstoke today and decided to take a meal for her mother and father who are in their 90s. Of course the thermal cooker was ideal for this as the meal could be prepared before leaving and then it would cook on the journey. The recipe we chose was beef braised in red wine.
ingredients
700g rump steak, cut into cubes
250ml beef stock
120ml red wine
175g mushrooms, cut into four
2 onions, sliced
1 stick celery, roughly chopped
4 carrots, cut into 2 cm thick slices
6 small potatoes halved
1 garlic clove crushed
1tsp of dried thyme
2 large bay leaves
salt and pepper to taste
method
1. Put all the ingredients in the inner pot and bring to the boil.
2. Turn down the heat and leave it to simmer with the lid on for 5 minutes.
3. Transfer the inner pot into the insulated outer container.
4. Shut the lid and leave to cook without power for a minimum of 3 hours
5. Just before serving check the seasoning and adjust if necessary.
- Posted using BlogPress from
Location:Ashleigh Close,Hythe,United Kingdom
I needed to make a simple, quick meal tonight so I got some sausages out of the freezer. Once defrosted I added them to various items that I had in my fridge to make this tasty cassoulet.
ingredients
. 8 pork sausages
. 1 onion, cut into thin wedges
. 200g mushrooms, cut in half
. 2 garlic cloves, crushed
. 1tsp paprika
. 400g tin of chopped
. 140g tomato tomato paste
. 400g tin of red kidney beans drained
. 400 ml water
method
1. Add all the ingredients to the inner pot and bring to the boil.
2. Turn down to a simmer and cook for 5 to 10 minutes.
3. Turn off the heat and place the inner pot into the insulated outer container.
4. Shut the lid and leave to slow cook without power for 3 hours.
5. When cooked serve with mashed potatoes.
Location:Ashleigh Close,Hythe,United Kingdom
For all you vegetarians out there here is a great chilli meal for you to enjoy.
ingredients
1 litre vegetable stock
250 ml water
400g tin of chopped tomatoes
130g dried brown lentils
100g sweetcorn
2 onions, roughly chopped
1 carrot, sliced
1 red or green pepper, choppers
1/ celery stick,sliced
1 garlic clove, crushed
1/2 tbsp chilli powder, less if you don’t want it too hot
3/4 tsp ground cumin
1 bay leaf
Salt and freshly ground black pepper
method
1. Put all the ingredients (except the salt and pepper) in the inner pot and bring to the boil occasionally stirring.
2. Place on the lid and turn the heat down to a simmer. Simmer for 5 minutes.
3. Turn off the heat and place the inner pot in to the insulated outer container.
4. Shut the lid and slow cook without power for a minimum of 3 hours.
5. Before serving season to taste with the salt and pepper.
- Posted using BlogPress from my iPad
Tags: boats, camping, camping cooker, caravan, caravans, eco-friendly cooking, food, food/haybox/hay box/thermal cooking, hay box, haybox, motor home, motorhomes, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, shuttle chef, slow cooker, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking
I called in at my local organic farm shop, Sunnyfields, today on my way back from Southampton and they had some lambs liver reduced so as I love liver and bacon in my trolley it went. To go with it I chose some lovely fresh small leaves of Cavolo Nero, a great favourite of mine and some free range locally produced streaky bacon.
“This with mashed potatoes I have a great meal for four people” I thought “and all for around £5.00″.
The recipe I used for the meal was:
ingredients:
2 tbs of olive oil
2 tbs plain seasoned flour
450 g lambs liver
8 rashers of streaky bacon
1 onion thinly sliced
1 450g tin of chopped tomatoes
2 beef stock cubes
1 tbs whole grain mustard
method:
1. Toss the liver in the seasoned flour.
2. Put the oil in the inner pot over a medium heat.3
3. Add the onion and the bacon and cook slowly until the onion softens.
4. When the onion is soft remove it and the bacon.
5. Add the liver and quickly cook it until it is golden brown.
6. Remove the liver and add the tin of tomatoes, beef stock cubes and the mustard simmer bring to the boil stirring frequently to remove any sticky bits from the bottom of the pot.
7. Simmer for a 2 to 3 minutes before putting back the bacon, onion and liver.
8. Bring back to the boil before putting the inner pot into the insulated outer container and shutting the lid.
9. Cook without power for 2 to 3 hours.
10. Serve with silky smooth mashed potatoes and greens (like Cavolo Nero) of your choice.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Location:Ashleigh Close,Hythe,United Kingdom
Tags: boats, camp stove, campervan supplies, camping, camping cooker, camping cookers, camping equipment, caravan, caravan cooker, caravan cookers, caravan supplies, caravans, cooker, cookers, eco-friendly cooking, food, food/haybox/hay box/thermal cooking, hay box, haybox, home appliances, motor home, motorhomes, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, shuttle chef, slow cooker, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking, thermo cooker, thermo cooking
This evening we had been invited out so I offered to make a meal in my thermal cooker and bring it with me.
The day turned out to be a very busy but I managed to find time to put together a chilli at lunchtime and leave it to slow cook, without power in my thermal cooker. The long slow cooking, 7 hours, added to the great depth of flavour of this meal.
As I have said before chilli is one of my favourite meals and this recipe I rate as one of the best. Please give it a try and let me know what you think.
ingredients
500g minced beef
2 tbsp olive oil
200g chorizo sausage, cut into small cubes
1large onion, cut into chunks
500ml beef stock
250ml beer
450g tin of chopped tomatoes
400g chilli beans in chilli sauce
400g pinto beans, drained
3 large garlic cloves, crushed
1 tbsp ground cumin
3 tbsp chilli powder, use less if you do not like it too hot
1 tsp dried oregano
salt & freshly ground black pepper to taste
method
1. Put the oil in the inner pot over a medium heat and add the beef, chirizo and onion. Cook until all the beef is browned breaking down any lumps.
2. Add all the other ingredients and bring to the boil.
3. Place the lid on. Turn down the heat and simmer for 5 minutes stirring occasionally.
4. Remove the inner pot from the heat and place it in the insulated outer container.
5. Shut the lid and leave to cook without power for a minimum of 3 hours. Remember the longer you leave cooking the more depth of flavour will develop.
6. Before serving check the seasoning and adjust if necessary. Serve on a bed of rice (you can cook this in the top pot if you have one) and drizzled with some sour cream.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Location:Ashleigh Close,Hythe,United Kingdom
Tags: beef, boat cooker, boats, camp stove, campervan supplies, camping, camping cooker, camping cookers, camping equipment, caravan, caravan cooker, caravan cookers, caravan supplies, caravans, cooker, cookware, eco-friendly cooking, food, food/haybox/hay box/thermal cooking, hay box, haybox, home appliances, motor home, motorhomes, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, shuttle chef, slow cooker, slow cookers, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking, thermo cooker, thermo cooking
A Sunday evening with friends is so much nicer if your meal is prepared and cooking in a thermal cooking.
No longer are you in the kitchen while your friends sit chatting and enjoying a glass of wine.
Today I did all the preparation at lunchtime so there was hardly anything to do when everyone arrived.
For the starter I made a seafood chowder and then the main course was a lovely piece of local brisket cooked in balsamic vinegar with horseradish mash. Below is how to make the chowder but you will have to wait for the brisket recipe which will be in my next podcast.
ingredients
500g frozen mixed seafood, defrosted
100g smoked ham, diced
3 large potatoes, cut into 1 dm dice
2 leeks, white part only thinly sliced
3 large garlic cloves, crushed
1.25 litre fish stock
1 bay leafy tail it sa
3 sprigs of thyme
430 ml whipping cream, whipped a
2 tbsp flat parsley, chopped
salt and pepper for seasoning
method
1. Put the ham, potato, leek, garlic, stock, bay leaf and thyme in the inner pot over a medium heat and bring to the boil stirring occasionally.
2. Place the lid on. Turn off the heat and transfer the inner pot to the insulated outer container.
4. Shut the lid and leave to cook without power for a minimum of 4 hours. Remember the longer you leave cooking the more depth of flavour will develop.
5. 30,minutes before serving remove the inner pot and bring it back to the boil.
6. Add the seafood, clams and cream. Turn off the heat.
7. Put the inner pot back into the insulated container and shut the lid and leave to cook without power for a further 30 minutes.
8. Before serving check the seasoning and adjust if necessary.
9. Stir in the parsley and serve with nice crusty bread.
- Posted using BlogPress from my iPad
This dish is a famous Hunan dish and due to Chairman Mao's love for it many restaurants call it "The Mao Family’s red-braised pork" or "Chairman Mao’s Red-Braised Pork".
Chairman Mao's nephew told Fuchsia Dunlop the author of the Revolutionary Chinese Cookbook that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more beautiful".
This is my version of the recipe cooked in a thermal cooker.
Ingredients
- 1 kg pork belly cut into bite sized chunks
- 2 tbsp. peanut oil
- 2 tbsp. white sugar
- 1 tbsp. Shaoxing wine
- ¾ in. piece ginger, skin left on and sliced
- 1 star anise
- 2 dried red chillies
- a small piece cassia bark or cinnamon stick
- 2 cups light soy sauce
- 3½ cups of water
- 2 scallions cut in half
- salt, and sugar
- a few pieces scallion greens sliced thinly on the diagonal for garnish.
Instructions
- To remove impurities put the meat into the inner pot, cover with water and bring to the boil. Simmer for 5 minutes, then drain, discarding the water. Rinse the pork under cold running water and drain well.
- Dry the inner pot and heat the oil and white sugar in it over a gentle flame until the sugar melts.
- Raise the heat and stir until the melted sugar turns a rich caramel brown.
- Carefully add the pork, splash in the Shaoxing wine and stir until the pork colours.
- Add the soy, water, ginger, 2 scallions (cut in half), star anise, chiles, and cassia.
- Bring to the boil, then turn down the heat and simmer for 4-5 minutes.
- Turn off the heat and put the lid on the inner pot.
- Put the inner pot into the outer insulated outer pot.
- Shut the lid and leave to cook for 3-4 hours.
- Before serving put the inner pot back on the heat and turn up the heat to reduce the sauce a little.
- Serve with rice and some of the sauce drizzled over the pork.
- Garnish with the sliced scallions.
- I also stir fried some vegetables with a little oyster sauce as a side dish.
Tags: boating, caravan, chairman mao, Chinese food, eco-friendly cooking, food, hay box, meat, motor caravan, motorhome, Mr Ds Cookbook, mr ds thermal cooker, pork, sailing, shuttle chef, the thermal cook, thermal cook, thermal cookbook, thermal cooker, thermal cooking, thermos
