Game Stew

A Bowl Full of Game Stew

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A Bowl Full of Game Stew
At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening. I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking. Happy thermal cooking, Mr D
Game Stew
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Course Game, Main Dish
Cuisine UK
Servings
Ingredients
Course Game, Main Dish
Cuisine UK
Servings
Ingredients
Game Stew
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Rating: 0
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Instructions
  1. In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
  2. Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
  3. Once all the meat has been sealed add it all back into the inner pot.
  4. Add all the other ingredients and bring to the boil stirring occasionally.
  5. Skim any impurities from the surface and turn down to a simmer.
  6. Simmer for 5 minutes with the lid on.
  7. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
  8. Before serving check the seasoning and add salt and pepper if necessary.
  9. Serve with vegetables of your choice.
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Saffron Chicken Curry

A Golden Saffron Chicken Curry

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A Golden Saffron Chicken Curry
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Saffron Chicken Curry
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Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Saffron Chicken Curry
Votes: 0
Rating: 0
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Instructions
  1. Add the saffron to the warm milk and set aside.
  2. Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
  3. Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
  4. Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
  5. Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
  6. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
  7. Cooking the rice in the top pot.
  8. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  9. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  10. Put the lid on the top pot and shut the lid of the outer container.
  11. Leave to thermal cook without power for a minimum of 2 hours.
  12. Serve with nan bread. You can also add a vegetable curry on the side.
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