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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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.

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Instructions

Heat the oil in the inner pot and brown the meat in batches, then set aside.
Add the onions, celery and parsnips with the bay leaves and fry until golden brown.
Sprinkle in the gravy granules and give a good stir.
Add the pork and any juices back to the dish.
Add the potatoes.
Pour in the cider and water making sure everything is covered, if not add a little more water.
Bring to the boil stirring occasionally. Skim any impurities from the surface.
Turn down the heat and 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 2 hours.
Before serving check the seasoning and adjust if necessary.
Garnish with the parsley and serve with vegetables of your choice.

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