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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Slow Cooked Pork in Cider

Pork and cider together make a delicious thermally cooked meal that can be eaten all year round. This meal is very easy to make and can be left cooking in your thermal cooker until you are ready to eat. Serve with seasonal vegetables and a sprinkling of chopped parsley for a meal to eat any day of the week.

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Course

Main Dish, Pork

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg pork shoulder diced
2 onions sliced
2 celery sticks roughly chopped
3 parsnips cut into chunks
2 leaves bay
3 tbsp chicken gravy granules
500 g small new potatoes
330 ml bottle cider
850 ml water
handful parsley chopped
greens to serve (optional)

Instructions

Heat the oil in the inner pot and brown the meat in batches, then set aside.
Add the onions, celery and parsnips with the bay leaves and fry until golden brown.
Sprinkle in the gravy granules and give a good stir.
Add the pork and any juices back to the dish.
Add the potatoes.
Pour in the cider and water making sure everything is covered, if not add a little more water.
Bring to the boil stirring occasionally. Skim any impurities from the surface.
Turn down the heat and simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 2 hours.
Before serving check the seasoning and adjust if necessary.
Garnish with the parsley and serve with vegetables of your choice.

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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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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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Chinese Beef Stew with Peanuts

To celebrate this years Chinese New Year I have made a Chinese beef stew. Unlike most Chinese dishes this calls on the traditional stewing technique of North East China.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

4 tbsp rapeseed oil
4 cloves garlic finely chopped
1 large onion finely chopped
500 g stewing steak cubed
50 g sweet potato chopped
40 g dried porcini mushrooms soaked in hot water
200 g chestnut mushrooms sliced
1 tbsp black bean sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
110 ml chicken stock
75 ml rice wine
100 g roasted peanuts

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

4 tbsp rapeseed oil
4 cloves garlic finely chopped
1 large onion finely chopped
500 g stewing steak cubed
50 g sweet potato chopped
40 g dried porcini mushrooms soaked in hot water
200 g chestnut mushrooms sliced
1 tbsp black bean sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
110 ml chicken stock
75 ml rice wine
100 g roasted peanuts

Instructions

Heat the oil in the inner pot and add the garlic and onions. Cook for until the onions soften.
Add the beef and stir-fry until it starts to brown.
Add all of the remaining ingredients except the wine. Top up with more stock or water to cover everything.
Bring to the boil then turn down to the heat and simmer for 5 minutes.
Turn off the heat and place the inner pot into the insulated outer container.
Shut the lid and leave to thermal cook for a minimum of 3 hours.
Before serving stir in the rice wine and check the seasoning.
Serve with rice and stir fried pak choi and a sprinkle of peanuts.

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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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Sophie’s Amazing Lamb Tagine

Sophie's Amazing Lamb Tagine

The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Course

Lamb, Main Dish

Cuisine

Moroccan

Servings

Ingredients

2 tbsp rapeseed oil
2 large onions chopped into small pieces
1 tsp coriander
1 tsp cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp cinnamon
1.5 kg lamb cut into chunks. Shoulder is good, but Sophie uses scrag end or neck as it cooks for so long and is far tastier
2 tins chopped tomatoes
500 ml tomato juice or pasata
2 cloves garlic finely chopped
120 gm dried apricots cut in half
60 gm dates cut in half
60 gm sultanas or raisins
100 gm flaked Almonds
1 pinch saffron stamens
500 ml lamb stock
3 tbsp clear honey
1/2 cup parsley chopped

Instructions

Heat the oil in the inner pot over a medium heat.
Add the onions and fry until soft
Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
Add the lamb and mix with the spices and onions.
Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
Add the garlic, fruit and rest of the ingredients.
Bring to the boil while stirring. 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
cooking couscous in the top pot if you have one.
Add couscous and water according to the packet.
Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
Leave to thermal cook without power for the same length of time as the tagine.

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Blaukraut – Braised Red Cabbage

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However on cooking, red cabbage will normally turn blue but by adding vinegar or acidic fruit to the pot will help it stay red.

Blaukraut - Braised Red Cabbage

In Germany braised red cabbage or as they call it Blaukraut is a very popular dish. This dish of slow cooked red cabbage with apples is the perfect side dish for your turkey or goose. Although you can buy it ready made it is so simple to make in your thermal cooker so why not give it a try.

Course

Side Dish, Vegetarian

Cuisine

German

Servings

Ingredients

1 kg red cabbage thinly sliced
450 g cooking apples peeled, cored and chopped small
450 g onions chopped small
1 clove garlic chopped very small
¼ whole nutmeg freshly grated
¼ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp brown sugar
3 tbsp wine vinegar
15 g butter
salt and freshly milled black pepper

Course

Side Dish, Vegetarian

Cuisine

German

Servings

Ingredients

1 kg red cabbage thinly sliced
450 g cooking apples peeled, cored and chopped small
450 g onions chopped small
1 clove garlic chopped very small
¼ whole nutmeg freshly grated
¼ tsp ground cinnamon
¼ tsp ground cloves
3 tbsp brown sugar
3 tbsp wine vinegar
15 g butter
salt and freshly milled black pepper

Instructions

Mix all ingredients together in the inner pot
Bring to the boil stirring frequently
Turn down the heat and simmer for 10 minutes still stirring frequently
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 6 hours

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