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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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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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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Portuguese Fish Stew

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.

Course

Fish, Main Dish

Cuisine

Portugese

Servings

Ingredients

4 tbsp olive oil
2 leaves bay
2 leaves or 3 sprigs of thyme
2 garlic cloves finely chopped
1 onion chopped
1 green pepper chopped
1 green chilli sliced
1 fish stock cube
400 g new potatoes sliced
120 g chorizo sliced
400 g tin of chopped tomatoes
200 ml white wine
200 ml water
1 tsp fresh ground pepper
500 g mixed fish cut into chunks
500 g clams
1 small bunch coriander chopped

Course

Fish, Main Dish

Cuisine

Portugese

Servings

Ingredients

4 tbsp olive oil
2 leaves bay
2 leaves or 3 sprigs of thyme
2 garlic cloves finely chopped
1 onion chopped
1 green pepper chopped
1 green chilli sliced
1 fish stock cube
400 g new potatoes sliced
120 g chorizo sliced
400 g tin of chopped tomatoes
200 ml white wine
200 ml water
1 tsp fresh ground pepper
500 g mixed fish cut into chunks
500 g clams
1 small bunch coriander chopped

Instructions

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.
Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
Grind in some pepper and bring to the boil stirring occasionally.
Once boiling turn down the heat and simmer for 5 minutes.
Add the fish and clams. Bring back to the boil.
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.
Before serving check the seasoning and adjust if necessary.
Spinkle with chopped coriander and serve with crusty bread.

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