Ingredients: rapeseed oil

Tamarind Beef and Mushroom Casserole

Tamarind Beef and Mushroom Casserole

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 Tamarind Beef and Mushroom Casserole
This dish from a Waitrose recipe has been adapted to be made in a thermal cooker.
Tamarind Beef and Mushroom Casserole
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Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Tamarind Beef and Mushroom Casserole
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Instructions
  1. Heat the oil in the inner pot and brown the meat in batches transferring it to a plate once browned.
  2. Add the vegetables to the pot and cook for a few minutes.
  3. Add the garlic, chili and ginger and cook for a further minute.
  4. Return the browned meat to the pot with any resting juices and stir in the tamarind paste, soy sauce, sugar, stock and mushrooms.
  5. 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.
  6. Leave to cook for a minimum of 3 to 4 hours.
  7. Place 2 cups of rice in the inner in the top pot and add 3 cups of water.
  8. 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.
  9. Leave to cook for minimum of 3 to 4 hours.
  10. Serve on a bed of rice with a sprinkling of coriander leaves over the top.
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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
Servings
Ingredients
Course Main Dish, Pork
Cuisine UK
Servings
Ingredients
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
Servings
Ingredients
Course Main Dish, Venison
Cuisine UK
Servings
Ingredients
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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Tuscan Pot Roast Lamb

Tuscan Pot Roast Lamb


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 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.
Tuscan Pot Roast Lamb
Votes: 5
Rating: 2.6
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Course Lamb, Main Dish
Cuisine UK
Servings
Ingredients
Course Lamb, Main Dish
Cuisine UK
Servings
Ingredients
Tuscan Pot Roast Lamb
Votes: 5
Rating: 2.6
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Instructions
  1. Put the inner pot on the heat and add the rapeseed oil.
  2. When hot brown the meat on all sides and once browned remove and put to one side.
  3. 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.
  4. While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
  5. Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
  6. Place the meat back in on top of the vegetables.
  7. Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
  8. Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
  9. 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.
  10. When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.
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Moroccan Seven Vegetable Stew

Moroccan 7 Vegetable Stew

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 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.
Moroccan Seven Vegetable Stew
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Course Main Dish, Vegetarian
Cuisine Moroccan
Servings
Ingredients
To garnish
Course Main Dish, Vegetarian
Cuisine Moroccan
Servings
Ingredients
To garnish
Moroccan Seven Vegetable Stew
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Instructions
  1. Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
  2. Add the carrots, swede, red pepper, garlic, beans and tomatoes.
  3. Mix in the harissa, turmeric and ginger.
  4. Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
  5. 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.
  6. Add the couscous to the top pot and pour in the boiling water.
  7. Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
  8. Shut the lid and leave to cook without power for 2 to 3 hours.
  9. Before serving add the juice of the lemon to the stew.
  10. Once served garnish with some torn leaves of mint.
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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
Servings
Ingredients
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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Wonderful Carrot and Beetroot Soup

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.

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 Wonderful Carrot and Beetroot Soup
This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.
Wonderful Carrot and Beetroot Soup
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Course Soup, Starters, Vegetarian
Cuisine UK
Servings
Ingredients
To serve
Course Soup, Starters, Vegetarian
Cuisine UK
Servings
Ingredients
To serve
Wonderful Carrot and Beetroot Soup
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Instructions
  1. Heat the oil in the inner pot.
  2. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
  3. Add beetroot and stock. If the vegetables are not quite covered top up with water.
  4. Bring to the boil.
  5. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  7. Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
  8. Before serving remove the bay leaves and purée with a blender.
  9. Serve with a twist of sour cream and some chopped fresh chives.
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Chinese Beef Stew with Pak Choi

Chinese Beef Stew with Peanuts

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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.
Chinese Beef Stew with Pak Choi
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Rating: 3
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Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Chinese Beef Stew with Pak Choi
Votes: 2
Rating: 3
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Instructions
  1. Heat the oil in the inner pot and add the garlic and onions. Cook for until the onions soften.
  2. Add the beef and stir-fry until it starts to brown.
  3. Add all of the remaining ingredients except the wine. Top up with more stock or water to cover everything.
  4. Bring to the boil then turn down to the heat and simmer for 5 minutes.
  5. Turn off the heat and place the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermal cook for a minimum of 3 hours.
  7. Before serving stir in the rice wine and check the seasoning.
  8. Serve with rice and stir fried pak choi and a sprinkle of peanuts.
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Pot Roast Beef with Mushrooms

Pot Roast Beef with Mushrooms

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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.
Pot Roast Beef with Mushrooms
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Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Pot Roast Beef with Mushrooms
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Instructions
  1. Add the oil to the inner pot over a medium heat.
  2. Brown the meat all over.
  3. Remove the meat and add the onions and garlic. Cook the onions until they a soft.
  4. Place the meat back on the onions and add all the other ingredients.
  5. Pour in some water if the meat is not completely covered.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. 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.
  8. Serve with mashed potatoes and vegetables of your choice
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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
Servings
Ingredients
Course Beef, Main Dish
Cuisine Flemish
Servings
Ingredients
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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