Nigella’s Red cabbage with cranberries

This recipe comes from Nigella‘s latest cookbook “At my Table” (recipes from her latest TV series) and works perfectly in a thermal cooker saving up to two hours of cooking power.

The recipe will feed 8 to 10 people and once made it can be frozen if you want to make it beforehand.

To buy Nigella’s book go to: www.MrDsCookware.co.uk/product/nigellas-at-my-table

Nigella's Red cabbage with cranberries

Servings

Ingredients

1 red cabbage (900g) sliced
1 large red onion peeled and thinly sliced
2 tbsp soft dark brown sugar
2 tap ground cinnamon
150 g dried cranberries
250 g fresh or frozen cranberries
1 tsp sea salt
750 ml apple juice from a carton

Servings

Ingredients

1 red cabbage (900g) sliced
1 large red onion peeled and thinly sliced
2 tbsp soft dark brown sugar
2 tap ground cinnamon
150 g dried cranberries
250 g fresh or frozen cranberries
1 tsp sea salt
750 ml apple juice from a carton

Instructions

Mix all ingredients together in the inner pot
Bring to the boil stirring frequently
If using a 3L Mr D's turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
If using a 4.5L Mr D's boil for 5 minutes then turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 4 hours

Share this Recipe

Tamarind Beef and Mushroom Casserole

This dish from a Waitrose recipe has been adapted to be made in a thermal cooker.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
400 g pack of beef diced
1 onion roughly chopped
1 large carrot roughly chopped
1 small swede roughly chopped
1 parsnips roughly chopped
1 leek sliced
4 cloves garlic thinly sliced
2 red chilies halved lengthways
1 tbsp grated fresh ginger
100 g jar of tamarind paste
1 tbsp soy sauce
1 tbsp brown muscovado sugar
400 ml beef stock
250 g chestnut mushrooms quartered
in Coriander leaves and rice cookedthe top pot

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
400 g pack of beef diced
1 onion roughly chopped
1 large carrot roughly chopped
1 small swede roughly chopped
1 parsnips roughly chopped
1 leek sliced
4 cloves garlic thinly sliced
2 red chilies halved lengthways
1 tbsp grated fresh ginger
100 g jar of tamarind paste
1 tbsp soy sauce
1 tbsp brown muscovado sugar
400 ml beef stock
250 g chestnut mushrooms quartered
in Coriander leaves and rice cookedthe top pot

Instructions

Heat the oil in the inner pot and brown the meat in batches transferring it to a plate once browned.
Add the vegetables to the pot and cook for a few minutes.
Add the garlic, chili and ginger and cook for a further minute.
Return the browned meat to the pot with any resting juices and stir in the tamarind paste, soy sauce, sugar, stock and mushrooms.
Put the lid on the inner pot and bring to the boil. One boiling place the inner pot into the insulated outer container and shut the lid.
Leave to cook for a minimum of 3 to 4 hours.
Place 2 cups of rice in the inner in the top pot and add 3 cups of water.
Bring to the boil and then give it a stir with a fork to break up any lumps before placing it in the top of the inner pot.
Leave to cook for minimum of 3 to 4 hours.
Serve on a bed of rice with a sprinkling of coriander leaves over the top.

Share this Recipe

Pheasant with Peanut Butter, Tomatoes and Flageolet Beans

Pheasant with peanut butter, tomatoes and flageolet beans

This dish is from a recipe by Clarissa Dickson Wright and appears in her book The Game Cookbook. Her inspiration comes from the way Africans cook guinea fowl. I have adapted it a bit so that it will work in a thermal cooker.

Servings

Ingredients

Servings

Ingredients

Instructions

Season the pheasant with salt and pepper
Heat the butter in the inner pot over a medium heat making sure it doesn’t burn.
Add the pheasant and brown all over. Once browned remove and put to one side for later.
Add the onions and fry until slightly coloured.
Return the pheasant and add the tin of tomatoes, stock, peanut butter, the chilli powder and tin of beans.
Bring to the boil and place the inner pot into the outer container and shut the lid.
In the top pot add 2 cups of rice and 3 cups of water. Bring to the boil.
Run a fork through the rice to break up any lumps before placing the top pot in the inner container.
Shut the outer container lid and leave to cook for a minimum three hours.
Serve the pheasant on a bed of rice and some nice steamed green vegetables or salad.

Share this Recipe

Spicy Vegetarian Chilli

Spicy Vegetarian Chilli - Video

This is a great vegetarian recipe to cook in a thermal cooker. It is quick and easy to create and will be enjoyed by vegetarians and non vegetarians.

Course

Main Dish, Vegetarian

Cuisine

Mexican

Servings

Ingredients

for the chilli

1 red onion chopped
4 button mushrooms chopped
1 red chilli sliced
4 garlic cloves chopped
400 g tin chopped tomatoes
400 g tin kidney beans drained
handful green beans halved
200 ml water
2 tbsp hot chilli sauce

for the rice

2 cups of easy cook rice
3 cups of wate

Course

Main Dish, Vegetarian

Cuisine

Mexican

Servings

Ingredients

for the chilli

1 red onion chopped
4 button mushrooms chopped
1 red chilli sliced
4 garlic cloves chopped
400 g tin chopped tomatoes
400 g tin kidney beans drained
handful green beans halved
200 ml water
2 tbsp hot chilli sauce

for the rice

2 cups of easy cook rice
3 cups of wate

Instructions

Put the inner pot on the cooker.
Turn on the heat to medium and pour in the rapeseed oil.
When hot add the red onion, button mushrooms, chilli and garlic. Cook until the onions are soft.
Add the tomatoes, kidney beans, green beans, and water. Stir and bring to the boil.
Place the inner pot and top pot into the outer container. Shut the putting the inner pot into the outer container and shutting the lid.

to cook the rice

Put the top pot onto a medium heat and add the rice and water
Bring to the boil and once boiling run a fork through to break up any lumps
Open the outer container and put the top pot in over the chilli.
Shut the lid and leave to cook for a minimum of 2 hours.
Serve with crème fraîche and some crusty bread

Share this Recipe

Bonjour Hythe

Posted on June 17, 2017June 17, 2017 by MrDTheThermalCook

The French Market in Hythe Our local village Hythe was buzzing today as the French Market was in town.

I’m not sure how many times a year the French Market comes to Hythe but it certainly attracted the locals as the sun shone down on the dozen or so stalls selling everything from French baguettes (freshly baked in a trailer beside the stall) to vintage records and French classic Movies on DVD.

French Market Hythe As I went from stall to stall with my bag growing with items I found wonderful globe artichokes, heirloom tomatoes, garlic from Southern France, romanesco cauliflowers, pates, dried hams, Brittany honey, patisseries to make your mouth water and of course the French strings of onions. Oh dear I am sounding like Ratty in the Wind in the Willows describing his picnic hamper contents to Moley before they set off in their boat down the river.

Well after an hour my shopping bag full home I went and what a feast we are going to have this weekend.

The Midsummer Motorhome Show | Stand 68

Posted on June 15, 2017June 15, 2017 by MrDTheThermalCook

Our next show is Warner’s new show, The Midsummer Motorhome Show at Stoneleigh Park in Warwickshire.

A weekend of Rock & Roll, Jive Dance and comedy will keep campers smiling and dancing all weekend. Four nights of entertainment are included in your camping fee with headline acts including Matchbox, The Houndogs, Peter Kay Tribute and Elvis Throughout the Years.

Continue reading →

Slow Cooked Pork in Cider

Pork and cider together make a delicious thermally cooked meal that can be eaten all year round. This meal is very easy to make and can be left cooking in your thermal cooker until you are ready to eat. Serve with seasonal vegetables and a sprinkling of chopped parsley for a meal to eat any day of the week.

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Instructions

Heat the oil in the inner pot and brown the meat in batches, then set aside.
Add the onions, celery and parsnips with the bay leaves and fry until golden brown.
Sprinkle in the gravy granules and give a good stir.
Add the pork and any juices back to the dish.
Add the potatoes.
Pour in the cider and water making sure everything is covered, if not add a little more water.
Bring to the boil stirring occasionally. Skim any impurities from the surface.
Turn down the heat and simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 2 hours.
Before serving check the seasoning and adjust if necessary.
Garnish with the parsley and serve with vegetables of your choice.

Share this Recipe

Venison Sausage Casserole

Venison Sausage Casserole - Video

Another thermal cooker recipe by Mr D from Mr D's Kitchen. A wonderful casserole made with red wine, chestnuts and venison sausages. If you don't like venison though why not use pork or beef sausages and remember this recipe like all of mine will work well in a slow cooker.

Course

Main Dish, Venison

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
6 venison sausages
200 g bacon lardons
2 cloves garlic peeled and crushed
2 onions peeled and sliced
150 g mixed wild mushrooms
3 sticks of celery finely sliced
2 carrots sliced
1 tsp dried thyme
1 tsp juniper berries crushed
2 tbsp tomato puree
375 ml red wine
2 tbsp beef gravy granules
500 ml water
1 tbsp redcurrant jelly
180 g vacuum-packed chestnuts

Course

Main Dish, Venison

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
6 venison sausages
200 g bacon lardons
2 cloves garlic peeled and crushed
2 onions peeled and sliced
150 g mixed wild mushrooms
3 sticks of celery finely sliced
2 carrots sliced
1 tsp dried thyme
1 tsp juniper berries crushed
2 tbsp tomato puree
375 ml red wine
2 tbsp beef gravy granules
500 ml water
1 tbsp redcurrant jelly
180 g vacuum-packed chestnuts

Instructions

Put the inner pot on the cooker.
Turn on the heat to medium and pour in the rapeseed oil.
When hot add venison sausages and brown all over.
Once brown transfer to a plate.
Add the bacon lardons and fry until crisp.
Add the cloves of garlic and fry for 1 minute.
Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
Cook for 4 to 5 minutes until everything softened.
Stir in the tomato puree.
Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
Stir, add the sausages back and bring to the boil.
Once boiling put the inner pot into the outer container and shut the lid.
Leave to cook without power for a minimum of 2 hours.
Serve with mustard mash.

Share this Recipe

Tuscan Pot Roast Lamb

Tuscan Pot Roast Lamb - Video

So what do you do if you have half a leg of lamb, 3 different kind of beans, a bottle of wine and a thermal cooker…..well Tuscan Pot Roast Lamb is the perfect recipe.

Course

Lamb, Main Dish

Cuisine

Servings

Ingredients

Course

Lamb, Main Dish

Cuisine

Servings

Ingredients

Instructions

Put the inner pot on the heat and add the rapeseed oil.
When hot brown the meat on all sides and once browned remove and put to one side.
Turn down the heat and add the bacon pieces, onion, carrots, celery and the leek. Give a stir then put the lid on and leave for the vegetables to soften.
While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
Place the meat back in on top of the vegetables.
Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
Put the inner pot into the outer container and shut the lid. Leave to slow cook without power for a minimum of 3 to 4 hours.
When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.

Share this Recipe

Moroccan 7 Vegetable Stew

Moroccan 7 Vegetable Stew - Video

This recipe full of the tastes of Morocco and will suit vegetarian and meat eaters alike. The recipe comes from a great book by Sara Lewis which is full of Slow Cooker meals that can easily be adapted for the thermal cooker.

Course

Main Dish, Vegetarian

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
1 large onion chopped
2 carrots diced
300 g swede diced
1 red pepper cored deseeded and chopped
3 cloves garlic finely chopped
200 g frozen broad beans
400 g tin chopped tomatoes
3 tsp harissa
1 tsp ground turmeric
2 cm piece of fresh root ginger peeled and finely chopped
300 ml vegetable stock
125 g okra thickly sliced
200 g couscous
320 ml boiling water
juice of 1 lemon

To garnish

mint leaves torn

Course

Main Dish, Vegetarian

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
1 large onion chopped
2 carrots diced
300 g swede diced
1 red pepper cored deseeded and chopped
3 cloves garlic finely chopped
200 g frozen broad beans
400 g tin chopped tomatoes
3 tsp harissa
1 tsp ground turmeric
2 cm piece of fresh root ginger peeled and finely chopped
300 ml vegetable stock
125 g okra thickly sliced
200 g couscous
320 ml boiling water
juice of 1 lemon

To garnish

mint leaves torn

Instructions

Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
Add the carrots, swede, red pepper, garlic, beans and tomatoes.
Mix in the harissa, turmeric and ginger.
Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
If using your top pot to cook the couscous turn down the heat to a simmer and place the top pot into the inner pot.
Add the couscous to the top pot and pour in the boiling water.
Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
Shut the lid and leave to cook without power for 2 to 3 hours.
Before serving add the juice of the lemon to the stew.
Once served garnish with some torn leaves of mint.

Share this Recipe