Spicy Vegetarian Chilli

Name: Spicy Vegetarian Chilli - Video
Cuisine: Mexican
Ingredients: 1 red onion (chopped); 4 button mushrooms (chopped); 1 red chilli (sliced); 4 garlic cloves (chopped); 400 g tin chopped tomatoes; 400 g tin kidney beans (drained); handful green beans (halved); 200 ml water; 2 tbsp hot chilli sauce; 2 cups of easy cook rice; 3 cups of wate

Spicy Vegetarian Chilli - Video

This is a great vegetarian recipe to cook in a thermal cooker. It is quick and easy to create and will be enjoyed by vegetarians and non vegetarians.

Course

Main Dish, Vegetarian

Cuisine

Mexican

Servings

Ingredients

for the chilli

1 red onion chopped
4 button mushrooms chopped
1 red chilli sliced
4 garlic cloves chopped
400 g tin chopped tomatoes
400 g tin kidney beans drained
handful green beans halved
200 ml water
2 tbsp hot chilli sauce

for the rice

2 cups of easy cook rice
3 cups of wate

Course

Main Dish, Vegetarian

Cuisine

Mexican

Servings

Ingredients

for the chilli

1 red onion chopped
4 button mushrooms chopped
1 red chilli sliced
4 garlic cloves chopped
400 g tin chopped tomatoes
400 g tin kidney beans drained
handful green beans halved
200 ml water
2 tbsp hot chilli sauce

for the rice

2 cups of easy cook rice
3 cups of wate

Instructions

Put the inner pot on the cooker.
Turn on the heat to medium and pour in the rapeseed oil.
When hot add the red onion, button mushrooms, chilli and garlic. Cook until the onions are soft.
Add the tomatoes, kidney beans, green beans, and water. Stir and bring to the boil.
Place the inner pot and top pot into the outer container. Shut the putting the inner pot into the outer container and shutting the lid.

to cook the rice

Put the top pot onto a medium heat and add the rice and water
Bring to the boil and once boiling run a fork through to break up any lumps
Open the outer container and put the top pot in over the chilli.
Shut the lid and leave to cook for a minimum of 2 hours.
Serve with crème fraîche and some crusty bread

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Venison Sausage Casserole

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.

Course

Main Dish, Venison

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
6 venison sausages
200 g bacon lardons
2 cloves garlic peeled and crushed
2 onions peeled and sliced
150 g mixed wild mushrooms
3 sticks of celery finely sliced
2 carrots sliced
1 tsp dried thyme
1 tsp juniper berries crushed
2 tbsp tomato puree
375 ml red wine
2 tbsp beef gravy granules
500 ml water
1 tbsp redcurrant jelly
180 g vacuum-packed chestnuts

Course

Main Dish, Venison

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
6 venison sausages
200 g bacon lardons
2 cloves garlic peeled and crushed
2 onions peeled and sliced
150 g mixed wild mushrooms
3 sticks of celery finely sliced
2 carrots sliced
1 tsp dried thyme
1 tsp juniper berries crushed
2 tbsp tomato puree
375 ml red wine
2 tbsp beef gravy granules
500 ml water
1 tbsp redcurrant jelly
180 g vacuum-packed chestnuts

Instructions

Put the inner pot on the cooker.
Turn on the heat to medium and pour in the rapeseed oil.
When hot add venison sausages and brown all over.
Once brown transfer to a plate.
Add the bacon lardons and fry until crisp.
Add the cloves of garlic and fry for 1 minute.
Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
Cook for 4 to 5 minutes until everything softened.
Stir in the tomato puree.
Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
Stir, add the sausages back and bring to the boil.
Once boiling put the inner pot into the outer container and shut the lid.
Leave to cook without power for a minimum of 2 hours.
Serve with mustard mash.

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Tuscan Pot Roast Lamb

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.

Course

Lamb, Main Dish

Cuisine

Servings

Ingredients

Course

Lamb, Main Dish

Cuisine

Servings

Ingredients

Instructions

Put the inner pot on the heat and add the rapeseed oil.
When hot brown the meat on all sides and once browned remove and put to one side.
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.
While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
Place the meat back in on top of the vegetables.
Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
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.
When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.

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Moroccan 7 Vegetable Stew

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.

Course

Main Dish, Vegetarian

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
1 large onion chopped
2 carrots diced
300 g swede diced
1 red pepper cored deseeded and chopped
3 cloves garlic finely chopped
200 g frozen broad beans
400 g tin chopped tomatoes
3 tsp harissa
1 tsp ground turmeric
2 cm piece of fresh root ginger peeled and finely chopped
300 ml vegetable stock
125 g okra thickly sliced
200 g couscous
320 ml boiling water
juice of 1 lemon

To garnish

mint leaves torn

Course

Main Dish, Vegetarian

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
1 large onion chopped
2 carrots diced
300 g swede diced
1 red pepper cored deseeded and chopped
3 cloves garlic finely chopped
200 g frozen broad beans
400 g tin chopped tomatoes
3 tsp harissa
1 tsp ground turmeric
2 cm piece of fresh root ginger peeled and finely chopped
300 ml vegetable stock
125 g okra thickly sliced
200 g couscous
320 ml boiling water
juice of 1 lemon

To garnish

mint leaves torn

Instructions

Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
Add the carrots, swede, red pepper, garlic, beans and tomatoes.
Mix in the harissa, turmeric and ginger.
Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
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.
Add the couscous to the top pot and pour in the boiling water.
Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
Shut the lid and leave to cook without power for 2 to 3 hours.
Before serving add the juice of the lemon to the stew.
Once served garnish with some torn leaves of mint.

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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.

Course

Duck, Main Dish

Cuisine

Italian

Servings

Ingredients

4-5 lb duck quartered
flour seasoned with salt and pepper
2 large onions thinly sliced
2 tbsp rapeseed oil
100 g butter
1/2 tsp ground cloves
1 L chicken stock
3 tbs sugar
2 tbsp wine vinegar
fresh mint

Course

Duck, Main Dish

Cuisine

Italian

Servings

Ingredients

4-5 lb duck quartered
flour seasoned with salt and pepper
2 large onions thinly sliced
2 tbsp rapeseed oil
100 g butter
1/2 tsp ground cloves
1 L chicken stock
3 tbs sugar
2 tbsp wine vinegar
fresh mint

Instructions

Season the duck with salt and pepper, roll it in flour.
Heat the rapeseed oil and the butter in the inner pot until the butter has melted.
Place the duck into the pot skin side down in batches to brown.
Once browned remove from the pot and keep to one side for later.
Add the sliced onions and cook until they are soft.
Once soft add the ground cloves, stir and cook for 2 minutes.
Place all the browned duck back into the pot on top of the onions.
Pour over the heated stock and top up with water if the duck is not completely covered. Bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D’s Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 4 hours.

to serve

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.
Remove the duck from the stock and keep the duck warm while you finish the sauce.
Pour off as much fat as possible from the sauce and stir in the chopped mint.
Carefully stir in the caramelised sugar (it may spit a bit) and the vinegar.
Check the seasoning and adjust if necessary.
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

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.

Wonderful Carrot and Beetroot Soup

This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.

Course

Soup, Starters, Vegetarian

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 large brown onion chopped
500 kg carrots peeled, chopped
3 celery stalks sliced
2 garlic cloves peeled and diced
1 kg beetroot's peeled and chopped
2 litres vegetable stock

To serve

Course

Soup, Starters, Vegetarian

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 large brown onion chopped
500 kg carrots peeled, chopped
3 celery stalks sliced
2 garlic cloves peeled and diced
1 kg beetroot's peeled and chopped
2 litres vegetable stock

To serve

Instructions

Heat the oil in the inner pot.
Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
Add beetroot and stock. If the vegetables are not quite covered top up with water.
Bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
Before serving remove the bay leaves and purée with a blender.
Serve with a twist of sour cream and some chopped fresh chives.

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Mr D’s Easter Simnel Cake

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.

Course

Cake and Bread

Cuisine

Servings

Ingredients

250 g soft Five Fruit Medley
250 g luxury Mixed Fruit
1 lemon grated zest and juice
175 g butter
175 g light muscovado sugar
4 large free range eggs beaten
225 g plain flour
2 tsp mixed spice
500 g golden Marzipan
100 g flaked Almonds toasted
apricot jam warmed and sieved

Course

Cake and Bread

Cuisine

Servings

Ingredients

250 g soft Five Fruit Medley
250 g luxury Mixed Fruit
1 lemon grated zest and juice
175 g butter
175 g light muscovado sugar
4 large free range eggs beaten
225 g plain flour
2 tsp mixed spice
500 g golden Marzipan
100 g flaked Almonds toasted
apricot jam warmed and sieved

Instructions

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.
Place the fruit into a bowl with the grated zest and lemon juice and set aside.
Beat the eggs until they are fluffy and set to one side.
Add the butter and sugar to a large bowl and beat together until pale.
Add the whisked eggs gradually mixing well as you between each addition - if the mixture begins to curdle, add a little flour.
Sieve the flour and mixed spice over the mixture, then fold in until combined.
Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
Spoon the mixture into the prepared cake tin and level the top.
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.
Place the cake/pudding tin inside the inner pot on a trivet.
Add enough boiling water to come ¾ the way up the side of the cake tin.
Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
Close the lid and thermal cook without power for a minimum of 4 hours. It can be left overnight.
Once cooked, allow to cool in the tin before removing.
Remove from the cake/pudding tin and place on a wire rack.
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.
Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
Roll the remaining marzipan into 11 balls and position around the edge.
Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.
Happy Easter

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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.

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Instructions

Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
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.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top

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Perfect Sticky Glazed Ham

This recipe is adapted from a recipe that appeared in the Waitrose Magazine. It makes the perfect ham for a celebration.

Course

Ham, Main Dish

Cuisine

Servings

Ingredients

2 kg unsmoked gammon from the thick end of the leg
2 onions roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
2 star anise
10 black peppercorns
15-20 cloves
1 cinnamon stick
4 bay leaves
2-3 sprigs thyme
500 ml stout
200 ml cola

Glaze

Course

Ham, Main Dish

Cuisine

Servings

Ingredients

2 kg unsmoked gammon from the thick end of the leg
2 onions roughly chopped
2 carrots roughly chopped
2 sticks celery roughly chopped
2 star anise
10 black peppercorns
15-20 cloves
1 cinnamon stick
4 bay leaves
2-3 sprigs thyme
500 ml stout
200 ml cola

Glaze

Instructions

Place the vegetables on the bottom of the inner pot.
Place the gammon on top of the vegetables.
Add 8 of the cloves and the rest of the ingredients and top up with cold water.
Bring to the boil skimming any scum carefully off the surface.
Turn down the heat and simmer for 15 minutes.
Place the inner pot into the insulated outer container and shut the lid.
Leave to cook without power for 4 to 6 hours.
Remove while you prepare the glaze.

To glaze

Preheat the oven to 180°C.
Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
Remove the gammon from the inner pot and put on a rack in a in a baking tray.
With a sharp knife remove the skin leaving a
good even layer of fat.
Score the fat in a diamond pattern and stud each diamond with a clove.
Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
Remove from the oven and leave to rest for at least 10 minutes.

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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.

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Course

Starters, Vegetarian

Cuisine

Servings

Ingredients

40 ml rapeseed oil
30 g butter
2 large lonion chopped
1 kg pumpkin peeled and cubed
500 g potatoes peeled and cubed
4 medium eating apples peeled and cubed (I used Cox’s)
1 tsp ground turmeric
3 tsp curry powder
1 tsp ground cinnamon
1 tsp ground ginger
250 ml chicken or vegetable stock if using stock cubes and water 1¼ L and 3 stock cubes
1 tsp salt
2 bay leaves
2 tsp sugar
200 ml crème fraîche

Instructions

Heat the oil and butter in inner pot.
Add the onion and sauté until golden.
Add the pumpkin, potato, apples and spices and mix together making sure all the vegetables and fruit are covered with the spices.
Add the stock, salt, bay leaf sugar, crème
fraîche and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
Before serving remove the bay leaves and purée with a blender.

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