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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Wonderful Carrot and Beetroot Soup

Carrot Beetroot Soup is an easy and healthy soup that has not only a wonderful colour but a great taste. Soups are perfect to make in a thermal cooker as it allows them to slowly cook and develop their flavours while keeping the vitamins and nutrients locked in the cooker.

Wonderful Carrot and Beetroot Soup

This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.

Course

Soup, Starters, Vegetarian

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 large brown onion chopped
500 kg carrots peeled, chopped
3 celery stalks sliced
2 garlic cloves peeled and diced
1 kg beetroot's peeled and chopped
2 litres vegetable stock

To serve

Course

Soup, Starters, Vegetarian

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 large brown onion chopped
500 kg carrots peeled, chopped
3 celery stalks sliced
2 garlic cloves peeled and diced
1 kg beetroot's peeled and chopped
2 litres vegetable stock

To serve

Instructions

Heat the oil in the inner pot.
Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
Add beetroot and stock. If the vegetables are not quite covered top up with water.
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 Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
Before serving remove the bay leaves and purée with a blender.
Serve with a twist of sour cream and some chopped fresh chives.

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Perfect Sticky Glazed Ham

This recipe is adapted from a recipe that appeared in the Waitrose Magazine. It makes the perfect ham for a celebration.

Course

Ham, Main Dish

Cuisine

Servings

Ingredients

2 kg unsmoked gammon from the thick end of the leg
2 onions roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
2 star anise
10 black peppercorns
15-20 cloves
1 cinnamon stick
4 bay leaves
2-3 sprigs thyme
500 ml stout
200 ml cola

Glaze

Course

Ham, Main Dish

Cuisine

Servings

Ingredients

2 kg unsmoked gammon from the thick end of the leg
2 onions roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
2 star anise
10 black peppercorns
15-20 cloves
1 cinnamon stick
4 bay leaves
2-3 sprigs thyme
500 ml stout
200 ml cola

Glaze

Instructions

Place the vegetables on the bottom of the inner pot.
Place the gammon on top of the vegetables.
Add 8 of the cloves and the rest of the ingredients and top up with cold water.
Bring to the boil skimming any scum carefully off the surface.
Turn down the heat and simmer for 15 minutes.
Place the inner pot into the insulated outer container and shut the lid.
Leave to cook without power for 4 to 6 hours.
Remove while you prepare the glaze.

To glaze

Preheat the oven to 180°C.
Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
Remove the gammon from the inner pot and put on a rack in a in a baking tray.
With a sharp knife remove the skin leaving a
good even layer of fat.
Score the fat in a diamond pattern and stud each diamond with a clove.
Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
Remove from the oven and leave to rest for at least 10 minutes.

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Carbonnade flamande – Flemish Stew

Carbonnade flamande - Flemish Stew

This Flemish beef stew, or carbonnade flamande, is the national dish of Belgium. It is the perfect dish to serve to friends on a cold winters evening. I love to serve it with crispy potatoes in their jackets but it would be equally lovely with smooth mashed potatoes which would just soak up the lovely rich gravy.

Course

Beef, Main Dish

Cuisine

Flemish

Servings

Ingredients

¼ kg stewing beef cut into 4cm cubes
400 ml Trappist ale such as Leffe or Chimay or other dark ale
3 cloves garlic lightly crushed
2 bay leaves
3 tbsp plain flour seasoned with salt and pepper
2-3 tbsp rapeseed oil
250 g diced pancetta
2 carrots sliced
2 onions sliced
1 leek sliced
1 tbsp tomato puree
350 ml beef stock
1 in bouquet garni (a small bunch of thyme parsley stalks, a bay leaf and about 6 peppercorns tiedmuslin)

Course

Beef, Main Dish

Cuisine

Flemish

Servings

Ingredients

¼ kg stewing beef cut into 4cm cubes
400 ml Trappist ale such as Leffe or Chimay or other dark ale
3 cloves garlic lightly crushed
2 bay leaves
3 tbsp plain flour seasoned with salt and pepper
2-3 tbsp rapeseed oil
250 g diced pancetta
2 carrots sliced
2 onions sliced
1 leek sliced
1 tbsp tomato puree
350 ml beef stock
1 in bouquet garni (a small bunch of thyme parsley stalks, a bay leaf and about 6 peppercorns tiedmuslin)

Instructions

Marinate the beef overnight in the ale with the garlic and bay leaves.
The next day, drain the beef from the marinade, reserving the marinade.
Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour so it is lightly dusted.
Heat 2 tbsp of the rapeseed oil in the inner pot until hot and fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside.
Lower the heat to medium and fry the pancetta in the inner pot, stirring occasionally, until crisp and golden.
Scoop the pancetta out with a slotted spoon and set aside with the beef.
Add the carrots, onions and leek into the inner pot and fry, until they start to brown.
Add the tomato purée, the beef, the reserved marinade, the pancetta, the beef stock and bouquet garni to the casserole.
Season with salt and pepper and 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

Serve mashed potatoes or potatoes in their jackets and greens.

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Chinese Beef and Carrots

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.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Instructions

Heat the oil in the inner pot over a medium heat.
Add the garlic, ginger and spring onions and cook until golden brown.
Add the beef and all the remaining ingredients except the water. Stir well.
Pour over water to cover the meat and carrots.
Bring to the boil and then simmer for 5 minutes.
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

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.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 3 hours.

Before serving

Check the seasoning and adjust with salt and pepper if needed
Serve with the rice and some stir fry vegetables

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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

Course

Game, Main Dish

Cuisine

Servings

Ingredients

50 g butter
100 g chorizo cut into 1 cm cubes
500 g mixed game
3 carrots chopped into chunks
500 g small potatoes halved
8 shallots peeled
1 bottle red wine
2 tbsp redcurrant jelly
2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
vegetables of your choice

Course

Game, Main Dish

Cuisine

Servings

Ingredients

50 g butter
100 g chorizo cut into 1 cm cubes
500 g mixed game
3 carrots chopped into chunks
500 g small potatoes halved
8 shallots peeled
1 bottle red wine
2 tbsp redcurrant jelly
2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
vegetables of your choice

Instructions

In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
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.
Once all the meat has been sealed add it all back into the inner pot.
Add all the other ingredients and bring to the boil stirring occasionally.
Skim any impurities from the surface and turn down to a simmer.
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 3 hours.
Before serving check the seasoning and add salt and pepper if necessary.
Serve with vegetables of your choice.

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Pot Roast Sirlion of Beef

Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef. I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Instructions

Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
Put the inner pot onto a medium heat and pour in the olive oil.
Once hot add the lardons and cook until starting to crisp.
Carefully place the beef into the pot turning it to brown it all over.
Once brown remove to a plate and set aside.
Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
Pour in a little water and stir to deglaze the inner pot.
Put the beef back in and pour over the tin of tomatoes.
Top up with water until just covering the meat.
Bring to the boil then put on the lid and turn down to a simmer.
Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
Once cooked remove the beef and bring the inner pot back to the boil.
To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.

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