Ingredients: onions

Pheasant and Peanut Butter

Pheasant with Peanut Butter, Tomatoes and Flageolet Beans

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 Pheasant with peanut butter, tomatoes and flageolet beans
This dish is from a recipe by Clarissa Dickson Wright and appears in her book The Game Cookbook. Her inspiration comes from the way Africans cook guinea fowl. I have adapted it a bit so that it will work in a thermal cooker.
Pheasant and Peanut Butter
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Pheasant and Peanut Butter
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Instructions
  1. Season the pheasant with salt and pepper
  2. Heat the butter in the inner pot over a medium heat making sure it doesn’t burn.
  3. Add the pheasant and brown all over. Once browned remove and put to one side for later.
  4. Add the onions and fry until slightly coloured.
  5. Return the pheasant and add the tin of tomatoes, stock, peanut butter, the chilli powder and tin of beans.
  6. Bring to the boil and place the inner pot into the outer container and shut the lid.
  7. In the top pot add 2 cups of rice and 3 cups of water. Bring to the boil.
  8. Run a fork through the rice to break up any lumps before placing the top pot in the inner container.
  9. Shut the outer container lid and leave to cook for a minimum three hours.
  10. Serve the pheasant on a bed of rice and some nice steamed green vegetables or salad.
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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
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Course Main Dish, Pork
Cuisine UK
Servings
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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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Venison Sausage Casserole

Venison Sausage Casserole

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 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.
Venison Sausage Casserole
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Course Main Dish, Venison
Cuisine UK
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Course Main Dish, Venison
Cuisine UK
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Venison Sausage Casserole
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Instructions
  1. Put the inner pot on the cooker.
  2. Turn on the heat to medium and pour in the rapeseed oil.
  3. When hot add venison sausages and brown all over.
  4. Once brown transfer to a plate.
  5. Add the bacon lardons and fry until crisp.
  6. Add the cloves of garlic and fry for 1 minute.
  7. Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
  8. Cook for 4 to 5 minutes until everything softened.
  9. Stir in the tomato puree.
  10. Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
  11. Stir, add the sausages back and bring to the boil.
  12. Once boiling put the inner pot into the outer container and shut the lid.
  13. Leave to cook without power for a minimum of 2 hours.
  14. Serve with mustard mash.
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Duck in Sweet and Sour Sauce

Duck in Sweet and Sour Sauce

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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.
Duck in Sweet and Sour Sauce
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Course Duck, Main Dish
Cuisine Italian
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Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Duck in Sweet and Sour Sauce
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Instructions
  1. Season the duck with salt and pepper, roll it in flour.
  2. Heat the rapeseed oil and the butter in the inner pot until the butter has melted.
  3. Place the duck into the pot skin side down in batches to brown.
  4. Once browned remove from the pot and keep to one side for later.
  5. Add the sliced onions and cook until they are soft.
  6. Once soft add the ground cloves, stir and cook for 2 minutes.
  7. Place all the browned duck back into the pot on top of the onions.
  8. Pour over the heated stock and top up with water if the duck is not completely covered. Bring to the boil.
  9. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  10. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D’s Thermal Container.
  11. Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
to serve
  1. 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.
  2. Remove the duck from the stock and keep the duck warm while you finish the sauce.
  3. Pour off as much fat as possible from the sauce and stir in the chopped mint.
  4. Carefully stir in the caramelised sugar (it may spit a bit) and the vinegar.
  5. Check the seasoning and adjust if necessary.
  6. 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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Sticky glazed ham

Perfect Sticky Glazed Ham

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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.
Sticky glazed ham
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Course Ham, Main Dish
Cuisine UK
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Glaze
Course Ham, Main Dish
Cuisine UK
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Glaze
Sticky glazed ham
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Instructions
  1. Place the vegetables on the bottom of the inner pot.
  2. Place the gammon on top of the vegetables.
  3. Add 8 of the cloves and the rest of the ingredients and top up with cold water.
  4. Bring to the boil skimming any scum carefully off the surface.
  5. Turn down the heat and simmer for 15 minutes.
  6. Place the inner pot into the insulated outer container and shut the lid.
  7. Leave to cook without power for 4 to 6 hours.
  8. Remove while you prepare the glaze.
To glaze
  1. Preheat the oven to 180°C.
  2. Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
  3. Remove the gammon from the inner pot and put on a rack in a in a baking tray.
  4. With a sharp knife remove the skin leaving a
  5. good even layer of fat.
  6. Score the fat in a diamond pattern and stud each diamond with a clove.
  7. Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
  8. 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

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 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.
Carbonnade flamande - Flemish Stew
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Course Beef, Main Dish
Cuisine Flemish
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Course Beef, Main Dish
Cuisine Flemish
Servings
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Carbonnade flamande - Flemish Stew
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Instructions
  1. Marinate the beef overnight in the ale with the garlic and bay leaves.
  2. The next day, drain the beef from the marinade, reserving the marinade.
  3. 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.
  4. 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.
  5. Lower the heat to medium and fry the pancetta in the inner pot, stirring occasionally, until crisp and golden.
  6. Scoop the pancetta out with a slotted spoon and set aside with the beef.
  7. Add the carrots, onions and leek into the inner pot and fry, until they start to brown.
  8. Add the tomato purée, the beef, the reserved marinade, the pancetta, the beef stock and bouquet garni to the casserole.
  9. Season with salt and pepper and bring to the boil.
  10. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  11. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
  12. Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
To serve
  1. Serve mashed potatoes or potatoes in their jackets and greens.
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Sophies Lamb Tagine

Sophie’s Amazing Lamb Tagine

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 Sophie's Amazing Lamb Tagine
The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.
Sophies Lamb Tagine
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Course Lamb, Main Dish
Cuisine Moroccan
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Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Sophies Lamb Tagine
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the onions and fry until soft
  3. Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
  4. Add the lamb and mix with the spices and onions.
  5. Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
  6. Add the garlic, fruit and rest of the ingredients.
  7. Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  9. Shut the lid and leave to thermally cook without power for a minimum of 3 hours
  10. cooking couscous in the top pot if you have one.
  11. Add couscous and water according to the packet.
  12. Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
  13. Leave to thermal cook without power for the same length of time as the tagine.
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Blaukraut - Braised Red Cabbage

Blaukraut – Braised Red Cabbage

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However on cooking, red cabbage will normally turn blue but by adding vinegar or acidic fruit to the pot will help it stay red.

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 Blaukraut - Braised Red Cabbage
In Germany braised red cabbage or as they call it Blaukraut is a very popular dish. This dish of slow cooked red cabbage with apples is the perfect side dish for your turkey or goose. Although you can buy it ready made it is so simple to make in your thermal cooker so why not give it a try.
Blaukraut - Braised Red Cabbage
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Course Side Dish, Vegetarian
Cuisine German
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Course Side Dish, Vegetarian
Cuisine German
Servings
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Blaukraut - Braised Red Cabbage
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Instructions
  1. Mix all ingredients together in the inner pot
  2. Bring to the boil stirring frequently
  3. Turn down the heat and simmer for 10 minutes still stirring frequently
  4. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 6 hours
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Pot Roast Pork

Pot Roast Rolled Leg of Pork

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 Pot Roast Rolled Leg of Pork
I bought a nice piece of pork the other day, about 1 kg in size and wanted to do something rather than roasting it in the conventional way. I therefore decided to pot roast it in white wine with leeks which are now in season. I used boned and rolled pork leg but shoulder would be just as good.
Pot Roast Pork
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Course Main Dish, Pork
Cuisine UK
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Course Main Dish, Pork
Cuisine UK
Servings
Ingredients
Pot Roast Pork
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Instructions
  1. Mix together the thyme, sage, rosemary and fennel seeds.
  2. Untie and unroll the pork joint then lay the sliced garlic on the meat.
  3. Sprinkle all of the herbs over the meat evenly and rub them in.
  4. Retie the meat.
  5. Heat the rapeseed oil in the inner pot and carefully place the rolled pork in. Brown the pork on all sides.
  6. Add the onions, then continue to cook for about 5 minutes until they start to soften.
  7. Add the crushed juniper berries, sprinkle with the sugar and add the vinegar.
  8. Add the leeks so they are around the meat.
  9. Pour over the wine. If it does not cover the meat top up with water.
  10. Bring to the boil and then turn down the heat and simmer for 10 minutes.
  11. Turn off the heat and put the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power for a minimum of 4 hours.
  13. Before serving check the seasoning adding salt and pepper if necessary.
  14. Serve with either boiled or mashed potatoes.
  15. NOTE: This meat is delicious cold with salad.
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