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
Servings
Ingredients
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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Pot Roast Beef

Pot Roast Sirlion of Beef

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Pot Roast Sirlion of Beef
Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef. I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.
Pot Roast Beef
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Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Pot Roast Beef
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Instructions
  1. Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
  2. Put the inner pot onto a medium heat and pour in the olive oil.
  3. Once hot add the lardons and cook until starting to crisp.
  4. Carefully place the beef into the pot turning it to brown it all over.
  5. Once brown remove to a plate and set aside.
  6. Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
  7. Pour in a little water and stir to deglaze the inner pot.
  8. Put the beef back in and pour over the tin of tomatoes.
  9. Top up with water until just covering the meat.
  10. Bring to the boil then put on the lid and turn down to a simmer.
  11. Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
  12. Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
  13. Once cooked remove the beef and bring the inner pot back to the boil.
  14. To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.
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Kerala Fish Curry

A Typical Kerala Fish Curry

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A Typical Kerala Fish Curry
Kerala's long coastline with numerous rivers and backwaters has contributed to many sea and river food dishes to be found in this region of India. This curry is typical of the type you will find in Kerala being served in both small and large restaurants. Due to the weather the selection of spices available in South India are vast and I have included some of the more popular ones in this dish. The beautiful yellow colour is created using turmeric which has been used in India for thousands of years and is a major part of certain types of traditional Indian medicine. Coconut milk which forms the base of the dish is widely used in Kerala for thickening and flavour and comes from the coconuts which grow in abundance. Just like any other recipe, each chef will have their own variation and this is mine for Kerala Fish Curry.
Kerala Fish Curry
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Course Fish
Cuisine Indian
Servings
Ingredients
Course Fish
Cuisine Indian
Servings
Ingredients
Kerala Fish Curry
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Instructions
  1. Put the ghee or oil in the inner pot over a medium heat.
  2. Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
  3. Add the curry leaves and chilli. Cook for 5 more minutes.
  4. Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes. Stir well to dissolve the stock cube.
  5. Check the seasoning and add some salt if necessary.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. Add the fish and bring back to the boil.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
  1. Add the rice and water to the top pot and bring to the boil.
  2. Stir then turn down the heat and simmer for 1 minute.
  3. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  4. Put the lid on the top pot and shut the lid of the outer container.
  5. Leave to thermal cook without power for the same time as main meal.
Recipe Notes

NOTE: If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking. Serve with rice either cooked in a separate saucepan or in the top pot. If cooking in the Mr D's Top Pot follow the following instructions.

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