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.

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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

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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.

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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.

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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.

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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.

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Duck in Sweet and Sour Sauce

To celebrate 100 years since Elizabeth David CBE was born I have taken one of her recipes and adapted it for the thermal cooker. Elizabeth David has been the inspiration of many of our chefs today and influenced many home cooks with articles and books about European cuisines and traditional British dishes.

Course

Duck, Main Dish

Cuisine

Italian

Servings

Ingredients

4-5 lb duck quartered
flour seasoned with salt and pepper
2 large onions thinly sliced
2 tbsp rapeseed oil
100 g butter
1/2 tsp ground cloves
1 L chicken stock
3 tbs sugar
2 tbsp wine vinegar
fresh mint

Course

Duck, Main Dish

Cuisine

Italian

Servings

Ingredients

4-5 lb duck quartered
flour seasoned with salt and pepper
2 large onions thinly sliced
2 tbsp rapeseed oil
100 g butter
1/2 tsp ground cloves
1 L chicken stock
3 tbs sugar
2 tbsp wine vinegar
fresh mint

Instructions

Season the duck with salt and pepper, roll it in flour.
Heat the rapeseed oil and the butter in the inner pot until the butter has melted.
Place the duck into the pot skin side down in batches to brown.
Once browned remove from the pot and keep to one side for later.
Add the sliced onions and cook until they are soft.
Once soft add the ground cloves, stir and cook for 2 minutes.
Place all the browned duck back into the pot on top of the onions.
Pour over the heated stock and top up with water if the duck is not completely covered. Bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D’s Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 4 hours.

to serve

Put the sugar in a pan with a little water and heat until it caramelises (turns toffee coloured). Be careful to take it off the heat as soon as the colour changes or it will burn.
Remove the duck from the stock and keep the duck warm while you finish the sauce.
Pour off as much fat as possible from the sauce and stir in the chopped mint.
Carefully stir in the caramelised sugar (it may spit a bit) and the vinegar.
Check the seasoning and adjust if necessary.
Heat the sauce and as soon as it has acquired a thick syrup-like consistency pour it over the duck pieces.

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Chinese Beef Stew with Peanuts

To celebrate this years Chinese New Year I have made a Chinese beef stew. Unlike most Chinese dishes this calls on the traditional stewing technique of North East China.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

4 tbsp rapeseed oil
4 cloves garlic finely chopped
1 large onion finely chopped
500 g stewing steak cubed
50 g sweet potato chopped
40 g dried porcini mushrooms soaked in hot water
200 g chestnut mushrooms sliced
1 tbsp black bean sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
110 ml chicken stock
75 ml rice wine
100 g roasted peanuts

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

4 tbsp rapeseed oil
4 cloves garlic finely chopped
1 large onion finely chopped
500 g stewing steak cubed
50 g sweet potato chopped
40 g dried porcini mushrooms soaked in hot water
200 g chestnut mushrooms sliced
1 tbsp black bean sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
110 ml chicken stock
75 ml rice wine
100 g roasted peanuts

Instructions

Heat the oil in the inner pot and add the garlic and onions. Cook for until the onions soften.
Add the beef and stir-fry until it starts to brown.
Add all of the remaining ingredients except the wine. Top up with more stock or water to cover everything.
Bring to the boil then turn down to the heat and simmer for 5 minutes.
Turn off the heat and place the inner pot into the insulated outer container.
Shut the lid and leave to thermal cook for a minimum of 3 hours.
Before serving stir in the rice wine and check the seasoning.
Serve with rice and stir fried pak choi and a sprinkle of peanuts.

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Pot Roast Beef with Mushrooms

For this dish you an use any beef joint but remember the cheaper cuts will need a lot longer to tenderise them. I served my Pot Roast Beef with lovely creamy mashed potatoes which soaked up all the lovely mushroom gravy. If you have a top pot you can cook your potatoes in that and they will be perfect to mash just before serving.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg beef joint. If you choose a cheaper cut it will need longer cooking
2 cloves garlic crushed
1 large onion thinly sliced
3 400g tins cream of mushroom soup
1 tsp thyme
3 tbsp beef gravy mix powder
250 g mushrooms sliced
2 bay leaves
water

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg beef joint. If you choose a cheaper cut it will need longer cooking
2 cloves garlic crushed
1 large onion thinly sliced
3 400g tins cream of mushroom soup
1 tsp thyme
3 tbsp beef gravy mix powder
250 g mushrooms sliced
2 bay leaves
water

Instructions

Add the oil to the inner pot over a medium heat.
Brown the meat all over.
Remove the meat and add the onions and garlic. Cook the onions until they a soft.
Place the meat back on the onions and add all the other ingredients.
Pour in some water if the meat is not completely covered.
Bring to the boil and then turn down the heat and simmer for 5 minutes.
Put the inner pot into the insulated outer container and shut the lid. Cook for a minimum of 4 hours without power depending on the cut of meat. If cooking it longer bring it back to the boil after the 4 hours.
Serve with mashed potatoes and vegetables of your choice

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Keema Indian Street Food

This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Instructions

Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top

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