Moroccan 7 Vegetable Stew

Name: Moroccan 7 Vegetable Stew - Video
Cuisine: Moroccan
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; mint leaves (torn)

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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A Bowl of Pumpkin and Apple Soup

This is a wonderful soup (based on a Keith Floyd recipe from his trip to Africa) to serve on Halloween or bonfire night. The recipe will fill a 4.5L Mr D’s Thermal Cooker but it can easily be halved if you are feeding less people. I used for mine a chicken stock I had saved from cooking a chicken in my thermal cooker earlier in the week but you can if you wish use chicken stock cubes or vegetable stock cubes if you want a vegetarian version.

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Instructions

Heat the oil and butter in inner pot.
Add the onion and sauté until golden.
Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
Add the stock, salt, bay leaf sugar, crème
fraîche 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 Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
Before serving remove the bay leaves and purée with a blender.

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Indian Roast Beef and Vegetable Curry

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.

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Instructions

Method Marinade

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.
Prick the beef all over so it can absorb the marinade.
Mix all the marinade ingredients together and rub over the beef.
Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better

Cooking the beef

Add all the ingredients for the beef to the inner pot.
Place in the beef 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 5 hours.

Cooking the vegetable curry in the top pot

Add all the ingredients for the South Indian vegetable curry into the top pot.
Stir and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes.
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.
Shut the outer container and leave to thermal cook without power for the same length of time as the beef.

To serve

Slice the beef and serve with rice and the vegetable curry.
Pour some of the liquid the beef was cooked in over the beef before serving.

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