At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening.
I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking.
Happy thermal cooking,
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes.
In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
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.
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.
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.
Put the ghee or oil in the inner pot over a medium heat.
Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
Add the curry leaves and chilli. Cook for 5 more minutes.
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.
Check the seasoning and add some salt if necessary.
Bring to the boil and then turn down the heat and simmer for 5 minutes.
Add the fish and bring back to the boil.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
Add the rice and water to the top pot and bring to the boil.
Stir then turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for the same time as main meal.
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.