Indian Roast Beef and Vegetable Curry

Indian Roast Beef and Vegetable Curry

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Indian Roast Beef & Vegetable Curry
It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.
Indian Roast Beef and Vegetable Curry
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Course Beef
Cuisine Indian
Servings
Ingredients
  • 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Ingredients for cooking the beef
Course Beef
Cuisine Indian
Servings
Ingredients
  • 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Ingredients for cooking the beef
Indian Roast Beef and Vegetable Curry
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Instructions
Method Marinade
  1. If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
  2. Prick the beef all over so it can absorb the marinade.
  3. Mix all the marinade ingredients together and rub over the beef.
  4. Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better
Cooking the beef
  1. Add all the ingredients for the beef to the inner pot.
  2. Place in the beef and bring to the boil
  3. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  4. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 5 hours.
Cooking the vegetable curry in the top pot
  1. Add all the ingredients for the South Indian vegetable curry into the top pot.
  2. Stir and bring to the boil.
  3. Once boiling turn down to a simmer and simmer for 5 minutes.
  4. Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
  5. Shut the outer container and leave to thermal cook without power for the same length of time as the beef.
To serve
  1. Slice the beef and serve with rice and the vegetable curry.
  2. Pour some of the liquid the beef was cooked in over the beef before serving.
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Sophies Lamb Tagine

Sophie’s Amazing Lamb Tagine

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Sophie's Amazing Lamb Tagine
The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.
Sophies Lamb Tagine
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Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Sophies Lamb Tagine
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the onions and fry until soft
  3. Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
  4. Add the lamb and mix with the spices and onions.
  5. Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
  6. Add the garlic, fruit and rest of the ingredients.
  7. Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  9. Shut the lid and leave to thermally cook without power for a minimum of 3 hours
  10. cooking couscous in the top pot if you have one.
  11. Add couscous and water according to the packet.
  12. Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
  13. Leave to thermal cook without power for the same length of time as the tagine.
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Blaukraut - Braised Red Cabbage

Blaukraut – Braised Red Cabbage

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However on cooking, red cabbage will normally turn blue but by adding vinegar or acidic fruit to the pot will help it stay red.

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Blaukraut - Braised Red Cabbage
In Germany braised red cabbage or as they call it Blaukraut is a very popular dish. This dish of slow cooked red cabbage with apples is the perfect side dish for your turkey or goose. Although you can buy it ready made it is so simple to make in your thermal cooker so why not give it a try.
Blaukraut - Braised Red Cabbage
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Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Blaukraut - Braised Red Cabbage
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Instructions
  1. Mix all ingredients together in the inner pot
  2. Bring to the boil stirring frequently
  3. Turn down the heat and simmer for 10 minutes still stirring frequently
  4. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 6 hours
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Venison Chili the Best Chili Ever

Venison Chili the Best Chili Ever

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Venison Chili the Best Chili Ever
Venison Chili the Best Chili Ever
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Course Main Dish, Venison
Cuisine Mexican
Servings
Course Main Dish, Venison
Cuisine Mexican
Servings
Venison Chili the Best Chili Ever
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Instructions
Cooking the chili
  1. Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
  2. Add the onion, chili and garlic. C cook until the onion softens.
  3. Add the venison and cook until it colours.
  4. Stir in the cumin, coriander and smoked paprika and cook for a minute.
  5. Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
  6. Bring to the boil stirring occasionally.
  7. Turn down the heat and simmer for 5 minutes.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
To serve
  1. Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.
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Chinese Beef and Carrots

Chinese Beef and Carrots


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Chinese Beef and Carrots - Video
Based on a recipe by Keith Floyd from his book Floyd's China, "Chinese Beef and Carrots" is an ideal meal to cook in a thermal cooker. Cuisine from Sichuan include a number of beef dishes as they are very popular among the Chinese Muslims and this was one of the areas Floyd visited during his TV series on China. I have made a few alterations to the original recipe but it basically stays the same. Like all of my recipes they can be used in a slow cooker but you will not have the same energy saving as when cooking in a thermal cooker.
Chinese Beef and Carrots
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Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Chinese Beef and Carrots
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the garlic, ginger and spring onions and cook until golden brown.
  3. Add the beef and all the remaining ingredients except the water. Stir well.
  4. Pour over water to cover the meat and carrots.
  5. Bring to the boil and then simmer for 5 minutes.
  6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 3 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 3 hours.
Before serving
  1. Check the seasoning and adjust with salt and pepper if needed
  2. Serve with the rice and some stir fry vegetables
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Curried Lamb Chops

Curried Lamb Chops

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Curried Lamb Chops - Video
This is a great curry to cook in your thermal cooker and the added chickpeas make it one of my favourites.
Curried Lamb Chops
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Course Lamb, Main Dish
Cuisine Indian
Servings
Course Lamb, Main Dish
Cuisine Indian
Servings
Curried Lamb Chops
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Instructions
  1. Heat the oil in the inner pot. Add the bay leaves, cardamoms and cloves. When they sizzle, add the onion and cook until translucent and soft.
  2. Stir in the ginger and garlic and fry for two minutes.
  3. Add the spices, tomatoes and lamb. Cover the lamb with hot water, bring to the boil and then simmer for 5 minutes.
  4. Add the chickpeas and bring back to the boil and simmer for 2 to 3 minutes.
  5. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot.
  1. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
Before serving
  1. Check the curry for seasoning and adjust with salt and pepper if needed.
  2. Add the spinach, stirring the spinach leaves into the curry until they wilt.
  3. Serve on a bed of rice that you either cooked in the top pot or a separate pan.
Recipe Notes

This weeks recipe is to celebrate Dewali. Mr D's curried lamb chops cooked in his Thermal Cooker have great depth of flavour created by the cloves, cardamoms and bay leaves.

If you like your curries slightly hotter add more chilli but not too much to overpower the other spices.

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Christmas pudding

Old English Christmas Pudding

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Old English Christmas Pudding - Video
A thermal cooker is the ideal way to cook your Christmas Pudding as it can't boil dry and therefore needs no looking after.
Christmas pudding
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Course Puddings
Cuisine UK
Servings
Ingredients
Course Puddings
Cuisine UK
Servings
Ingredients
Christmas pudding
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Instructions
  1. 1. Grease a 2 pint/1 litre pudding basin
  2. 2. Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
  3. 3. Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
  4. 4. Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
  5. 5. Put the mixture into the greased pudding basin.
  6. 6. Place a piece of greased, greaseproof paper on top of the mixture.
  7. 7. Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
  8. 8. Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
  9. 9. Once boiling turn down the heat and simmer for 30 minutes with the lid on.
  10. 10. Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
  11. 11. Once cooked remove the pudding and allow to cool before storing for Christmas.
  12. 12. Reheat before eating.
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Portuguese Fish Stew

Portuguese Fish Stew


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Portuguese Fish Stew - Video
This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking. The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili. Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.
Portuguese Fish Stew
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Course Fish, Main Dish
Cuisine Portugese
Servings
Ingredients
Course Fish, Main Dish
Cuisine Portugese
Servings
Ingredients
Portuguese Fish Stew
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Instructions
  1. In the inner pot, add the olive oil and thyme. Cook on a low heat a couple of minutes to release the flavours of the herbs.
  2. Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
  3. Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
  4. Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
  5. Grind in some pepper and bring to the boil stirring occasionally.
  6. Once boiling turn down the heat and simmer for 5 minutes.
  7. Add the fish and clams. Bring back to the boil.
  8. Turn down the heat and simmer for 1 minute before putting the inner pot into the vacuum-insulated outer Thermal container. Shut the lid and leave to cook for a 2 hours.
  9. Before serving check the seasoning and adjust if necessary.
  10. Spinkle with chopped coriander and serve with crusty bread.
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Game Stew

A Bowl Full of Game Stew

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A Bowl Full of Game Stew
At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening. I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking. Happy thermal cooking, Mr D
Game Stew
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Course Game, Main Dish
Cuisine UK
Servings
Ingredients
Course Game, Main Dish
Cuisine UK
Servings
Ingredients
Game Stew
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Instructions
  1. In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
  2. Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
  3. Once all the meat has been sealed add it all back into the inner pot.
  4. Add all the other ingredients and bring to the boil stirring occasionally.
  5. Skim any impurities from the surface and turn down to a simmer.
  6. Simmer for 5 minutes with the lid on.
  7. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
  8. Before serving check the seasoning and add salt and pepper if necessary.
  9. Serve with vegetables of your choice.
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Saffron Chicken Curry

A Golden Saffron Chicken Curry

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A Golden Saffron Chicken Curry
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Saffron Chicken Curry
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Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Saffron Chicken Curry
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Instructions
  1. Add the saffron to the warm milk and set aside.
  2. Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
  3. Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
  4. Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
  5. Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
  6. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
  7. Cooking the rice in the top pot.
  8. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  9. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  10. Put the lid on the top pot and shut the lid of the outer container.
  11. Leave to thermal cook without power for a minimum of 2 hours.
  12. Serve with nan bread. You can also add a vegetable curry on the side.
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