Tag Archives: eco-friendly cooking

Tuscan Pot Roast Lamb

Tuscan Pot Roast Lamb


Print Recipe
 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
You:
Rate this recipe!
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
You:
Rate this recipe!
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.
Share this Recipe
Duck in Sweet and Sour Sauce

Duck in Sweet and Sour Sauce

Print Recipe
 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
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Duck in Sweet and Sour Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Share this Recipe
Easter simnel cake

Mr D’s Easter Simnel Cake

Print Recipe
 Mr D's Easter Simnel Cake
Making the cake takes about 20 minutes to put together, 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time. The recipe is based on a Waitrose recipe and uses their products but these can be substituted with similar ingredients.
Easter simnel cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Cake and Bread
Cuisine UK
Servings
Ingredients
Course Cake and Bread
Cuisine UK
Servings
Ingredients
Easter simnel cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line the case of your cake tin (see above for details of the tin) with greaseproof paper and grease the sides and lid with butter.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition - if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with the lid if you are using Mr D's Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. Add enough boiling water to come ¾ the way up the side of the cake tin.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 4 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.
  21. Happy Easter
Share this Recipe
Pot Roast Beef with Mushrooms

Pot Roast Beef with Mushrooms

Print Recipe
 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
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Pot Roast Beef with Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Share this Recipe
Keema Indian Street food

Keema Indian Street Food

Print Recipe
 Keema Indian Street Food
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
Keema Indian Street food
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Beef, Lamb, Main Dish, Pork
Cuisine Indian
Servings
Ingredients
To Serve
Course Beef, Lamb, Main Dish, Pork
Cuisine Indian
Servings
Ingredients
To Serve
Keema Indian Street food
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add the ghee or oil to the inner pot over a medium heat.
  2. Fry the onions, garlic and ginger until the onions start to soften.
  3. Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
  4. Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
  5. Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
  7. Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
Share this Recipe
Indian Roast Beef and Vegetable Curry

A Bowl of Pumpkin and Apple Soup

Print Recipe
 A Bowl of Pumpkin and Apple Soup
This is a wonderful soup (based on a Keith Floyd recipe from his trip to Africa) to serve on Halloween or bonfire night. The recipe will fill a 4.5L Mr D’s Thermal Cooker but it can easily be halved if you are feeding less people. I used for mine a chicken stock I had saved from cooking a chicken in my thermal cooker earlier in the week but you can if you wish use chicken stock cubes or vegetable stock cubes if you want a vegetarian version.
Indian Roast Beef and Vegetable Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Starters, Vegetarian
Cuisine UK
Servings
Ingredients
Course Starters, Vegetarian
Cuisine UK
Servings
Ingredients
Indian Roast Beef and Vegetable Curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the oil and butter in inner pot.
  2. Add the onion and sauté until golden.
  3. Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
  4. Add the stock, salt, bay leaf sugar, crème
  5. fraîche and bring to the boil.
  6. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  7. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  8. Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
  9. Before serving remove the bay leaves and purée with a blender.
Share this Recipe