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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Filipinos Favourite Chicken Adobo

The first time I tried chicken adobo was when some Filipino friends in Abu Dhabi made it for me. I then went on to learn that there is no defined recipe as every mum in the Philippines seem to have their own version. The basics of garlic, soy, and vinegar stay the same but the balance of these ingredients are altered to suit each person who makes it. There are even one or two who add coconut milk to the dish but as far as I can see this is not acceptable to many.

Course

Chicken, Main Dish

Cuisine

Filipino

Servings

Ingredients

1 kg chicken pieces thighs and legs
250 ml rice vinegar
125 ml light soy sauce
75 ml dark soy sauce
75 ml of Sprite
4-6 garlic cloves peeled and crushed
3 leaves bay
2 Birdseye chilies two left whole 1 chopped
1 tsp freshly ground black pepper

Course

Chicken, Main Dish

Cuisine

Filipino

Servings

Ingredients

1 kg chicken pieces thighs and legs
250 ml rice vinegar
125 ml light soy sauce
75 ml dark soy sauce
75 ml of Sprite
4-6 garlic cloves peeled and crushed
3 leaves bay
2 Birdseye chilies two left whole 1 chopped
1 tsp freshly ground black pepper

Instructions

Put some cold water (to cool it down) in the insulated outer container and shut the lid and leave to stand in a cool place for about 15 minutes.
Wash the chicken pieces well and put the in the inner pot.
Add the rest of the ingredients and mix well.
Put on the lid.
After removing the water from the outer container put the inner pot in and shut the lid. Keep in a cool place for a minimum of 2 hours.
When ready to cook the adobo, remove the inner pot and leave the lid of the outer container open so that it can warm up as you are going to use it next for cooking.
Bring to the inner pot to the boil.
Once boiling skim off any impurities that have formed on the surface and then turn the heat down to a simmer.
Simmer for 5 minutes with the lid on before placing the inner pot into the outer insulated container. If the outer container still feels cold, warm it with a little warm water (not boiling) before putting the inner pot in.
Shut the lid and leave to thermal cook without power for a minimum of 3 hours.
Serve with rice which you can cook at the same time as the adobo in a top pot if you have one.
NOTE: you can marinate the adobo in the fridge prior to cooking if you prefer.

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