Ingredients: bay

Pork in cider

Slow Cooked Pork in Cider

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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.
Pork in cider
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Course Main Dish, Pork
Cuisine UK
Servings
Ingredients
Course Main Dish, Pork
Cuisine UK
Servings
Ingredients
Pork in cider
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Instructions
  1. Heat the oil in the inner pot and brown the meat in batches, then set aside.
  2. Add the onions, celery and parsnips with the bay leaves and fry until golden brown.
  3. Sprinkle in the gravy granules and give a good stir.
  4. Add the pork and any juices back to the dish.
  5. Add the potatoes.
  6. Pour in the cider and water making sure everything is covered, if not add a little more water.
  7. Bring to the boil stirring occasionally. Skim any impurities from the surface.
  8. Turn down the heat and simmer for 5 minutes with the lid on.
  9. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 2 hours.
  10. Before serving check the seasoning and adjust if necessary.
  11. Garnish with the parsley and serve with vegetables of your choice.
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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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Rating: 5
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Course Lamb, Main Dish
Cuisine Indian
Servings
Ingredients
Course Lamb, Main Dish
Cuisine Indian
Servings
Ingredients
Curried Lamb Chops
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Rating: 5
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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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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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Chicken Adobo

Filipinos Favourite Chicken Adobo

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 Filipinos Favourite Chicken Adobo
The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version. The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.
Chicken Adobo
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Course Chicken, Main Dish
Cuisine Filipino
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Filipino
Servings
Ingredients
Chicken Adobo
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Instructions
  1. Put some cold water (to cool it down) in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
  2. Wash the chicken pieces well and put the in the inner pot.
  3. Add the rest of the ingredients and mix well.
  4. Put on the lid.
  5. After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
  6. When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
  7. Bring to the inner pot to the boil.
  8. Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
  9. Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
  10. Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
  11. Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.
  12. NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.
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