Feeds:
Posts
Comments

Posts Tagged ‘food’

A wonderfully moist Carrot Cake that is sure to become a favourite.

Ingredients:
1/2 a cup of Oil
1/2 a cup of Brown Sugar
3 Eggs
1 cup of Self Raising Flour
1/2 a cup of Plain Flour
1 teaspoon of Soda Bicarb
2 teaspoons of ground Cinnamon
2 medium Carrots grated
1/2 a cup of chopped Pecans
1 cup of Sultanas

Simmering time on the stove top: 30 to 40 minutes.

Thermal cooking time: 5 hours minimum

Method:
1. Beat the Eggs and add the Sugar and Oil and continue beating until very frothy.
2. Sift together the Flours, Soda bicarb and Cinnamon.
3. Add the Egg mixture to the Flour and then stir in the grated Carrot, Pecans and Sultanas
4. Put the mixture into a 16cm cake tin that has been lined with baking paper and cover with a round of baking paper.
5. Cover the cake tin with a suitable lid or a trimmed sheet of Alfoil and press this down the sides firmly to hold.
6. Pour enough hot water into the inner pot so that it would come halfway up the side of the cake tin.
7. Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on it.
8. NOTE: if using the 3 litre inner pot the cake tin can sit on a folded pad of Alfoil
9. Bring the water to the boil, close the lid and turn down the heat to simmer gently for 30 minutes.
10. Turn off the heat and place the inner pot into the outer insulated container for a minimum of 5 hours.

NOTE: As cakes do not dry out you can cook these in the evening and leave them all night.

Advertisements

Read Full Post »

For lunch today I adapted a Madhur Jaffrey recipe that I had noticed last week. It was easy to put together and I thermal cooked it for about three hours.

The duck was so tender and although not too hot the dish was full of flavour and enjoyed by everyone.

Ingredients:

  • 1/2 tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp bright red paprika
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 1/2 tsp garam masala
  • 4 tbsp corn or peanut oil
  • 1 x 2.7kg duck, jointed or 4 duck breasts cut in half
  • 1/2 tsp whole brown mustard seeds
  • 1/2 tsp whole fenugreek seeds
  • 15 fresh curry leaves, if available
  • 2 medium onions, peeled and sliced into fine half-rings
  • 2 tbsp peeled and finely grated fresh ginger
  • 10 medium cloves garlic, peeled and crushed to a pulp
  • 1 tin tomatoes, chopped
  • 120ml cider vinegar
  • 2 tsp salt
  • 1 tbsp sugar

Method:

  1. Mix together the turmeric, cumin, paprika, coriander, cayenne pepper and garam masala in a small bowl and set aside.
  2. Heat a frying pan and then add the duck pieces skin down.
  3. Cook until the skin starts to brown the turn over and brown the other side.
  4. Remove the duck and place it into the thermal cookers inner pot.
  5. Add the mustard and fenugreek seeds duck fat that that has rendered out in the frying pan and cook them until they start to pop.
  6. Add the curry leaves and onions and stir fry until the start to brown.
  7. Add the ginger and garlic and cook for about 1 minute before stirring in the spice mixture.
  8. Cook for 1 minute before adding the tin of tomatoes and cook for a further 3 minutes.
  9. Now add this mixture to the duck making sure that the duck is nicely coated,
  10. Add the vinegar, water, salt and sugar and bring to the boil with the lid on.
  11. Turn down the heat and simmer for 5 minutes.
  12. Turn off the heat and place the inner pot into the insulated outer container.
  13. Leave to cook for 3 to 4 hours.
  14. If you have a top pot half way through the cooking time add 2 cups of rice, 3 3/4 cups of water and 1 teaspoon of salt to the top pot. Bring to the boil and then turn down the heat to a simmer.
  15. While the top pot is simmering remove the inner pot and bring back to the boil.
  16. Place the top pot in the inner pot and place the inner pot back into the out insulated container.
  17. Cook for a further 2 hours before serving.

Read Full Post »

This is a delicious dish and will be loved by both vegetarians and non vegetarians. On a hot summer day this will be the perfect accompaniment to a fresh green salad.

I have used a tin of ready cooked green lentils but you can use dried if you prefer. You will of course have to boil them and let them cool before adding them to the mixture.

To make this loaf you will need a loaf or pate tin that fits in the inner pot. The tin will need a cover of Eco friendly aluminium foil to stop the droplets of water from dripping on the surface of the roast. I used a Mr D’s bread tin, which has a lid and therefore is ideal.

INGREDIENTS

  • oil or butter to coat the inside of the loaf tin
  • 100g fresh breadcrumbs, toasted until they are golden colour
  • 225g tin green or red lentils, cooked and drained. If you are cooking your own they must be allowed to become cold before adding to the mixture.
  • 225g grated vegetarian cheddar cheese
  • 2 tbsp fresh breadcrumbs
  • 1 leek, finely chopped
  • 125g mushrooms, finely chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp lemon juice
  • 2 eggs, lightly beaten
  • ½ tsp salt
  • ½ tsp pepper

METHOD

  1. Grease the loaf tin well and coat with half the toasted breadcrumbs making sure that they stick to the sides.
  2. In a bowl mix together all the rest of the ingredients.
  3. Spoon the mixture into the loaf tin. Smooth the surface and cover with a layer of the toasted breadcrumbs.
  4. Cover the tin either with Eco friendly aluminium foil or a lid.
  5. Put a trivet in the inner pot and place the loaf tin on it.
  6. Fill with hot water ¾ of the way up the side of the tin.
  7. Bring to the boil and then turn down to a simmer.
  8. Put on the lid and simmer for 15 minutes.
  9. Turn off the heat and place the inner pot into the insulated outer container.
  10. Shut the lid and thermal slow cook without power for a minimum of 4 hours. It can be left longer.
  11. Serve hot with cooked vegetable or cold with salad.

Read Full Post »

Moroccan food appeals to all of your senses. The smell, colour and taste is so different to other cuisine.

A walk through the streets of Morocco will fill your nostrils with smells that will make you hungry.

Restaurants are decorated with mosaics and have richly woven carpets cover the floors. The table is laid with wonderful silver and copper ware that contrasts with the simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin and served a dip and flat bread.

This recipe which have the wonderful tastes of Morocco is very easy to make and should be served with couscous.

INGREDIENTS

  • 450g lean leg of lamb, cut into cubes
  • 1½ tsp ground black pepper
  • 1 tsp olive oil
  • 2 medium onions, chopped
  • 3 cloves garlic, finely chopped
  • 400g tin of chopped tomatoes
  • 1 tbsp harissa paste
  • 400g can chickpeas, drained and rinsed
  • 350g peeled pumpkin, cut into 2.5cm cubes
  • 2 preserved lemons, diced
  • 1 tsp salt
  • 2 tbsp mint, chopped
  • 2 tbsp coriander, chopped
  • 50g couscous mixed with 65ml of boiling water per person

METHOD

  1. coat the lamb with the black pepper.
  2. Heat the oil in a frying pan and add the meat in batches. Brown all over then put it in the inner pot.
  3. Cook the onions and garlic in the frying pan until they are soft. Add them to the inner pot.
  4. Add the tomatoes, harissa, chickpeas, pumpkin, preserved lemon, mint and coriander and bring to the boil.
  5. Put on the lid and turn down to a simmer and cook for 5 minutes.
  6. Turn off the heat and place the inner pot into the insulated outer pot.
  7. Put on the lid and thermal cook for a minimum of 4 hours.
  8. 10 minutes before you are ready to serve add the couscous to boiling water. Give it a good stir and cover.
  9. Serve the lamb on a bed of couscous.

Read Full Post »

A great stew made with venison and pork loves the long slow cooking of Mr D’s Thermal Cooker. The meat will be so tender if you leave it for at least 4 hours.

If you want a slightly thicker gravy you can add a little flour and water making sure that it is well mixed to avoid lumps.

This stew is easy to make and will be enjoyed by everyone.

INGREDIENTS

  • 500g pork, cut into cubes
  • 500g venison, cut into cubes
  • 1 tbsp freshly ground pepper
  • 3 tbsp olive oil
  • 3 medium onions, chopped
  • 2 x 400g tins of chopped tomatoes
  • 1 bottle of red wine
  • 3 stick celery, cut into 5cm lengths
  • 4 large carrots, cut into 5cm lengths
  • 300g butternut squash, cut into cubes
  • 225g mushrooms, cut into slices

METHOD

  1. Dust the meat with the ground pepper.
  2. Put the olive oil to a frying pan over a medium heat. Add the meat and brown in batches. When brown put the meat in the inner pot.
  3. Add the onions to the frying pan and cook until soft.
  4. Put the onions in the inner pot.
  5. Add the tomatoes, red wine, celery, carrots to the meat and onions and bring to the boil.
  6. Add the butternut squash and the mushrooms. Stir well and bring back to the boil.
  7. Put on the lid and turn down to a simmer. Cook for 5 minutes.
  8. Put the inner pot into the insulated outer container and shut the lid.
  9. Leave to thermal slow cook without power for a minimum of 4 hours.
  10. Check the seasoning and adjust if necessary.
  11. Serve with new potatoes or crusty bread.

Read Full Post »

 I just love sausages but I am always careful to buy the better quality ones. This is based on a recipe from Waitrose is very simple to put together and is ideal for anyone on the move in their motor home. I have used pork sausages in this recipe but you can use what ever type you like. The potatoes should be small and there is no need to do anything but wash them and if they are a little large cut them in half.

When I am making a casserole such as this I prefer to roughly chop the onions leaving them not to small. Frozen peas are perfect unless you are making when it is possible to buy fresh. You could use other vegetables if you liked such as beans or carrots. The choice is yours.

 

INGREDIENTS

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 large onion, sliced
  • 454g of sausages of your choice. I used pork
  • 400g tin of chopped tomatoes
  • 100ml of water
  • 1 chicken stock cube
  • 200ml white wine
  • 1 tbsp Worcestershire sauce
  • 500g baby potatoes, halved
  • 250g frozen peas
  • salt
  • freshly ground black pepper

METHOD

  1. Put the olive oil in the inner pot over a medium heat.
  2. Add the onions and the garlic. Cook until the onions are soft.
  3. Put the sausages in the pot and cook them until they colour slightly.
  4. Add the chopped tomatoes, water, the chicken stock cube, the wine, the Worcestershire sauce, the potatoes, and the frozen peas. Give everything a stir, making sure that the stock cube has mixed in, and bring to the boil.
  5. Turn down the heat and simmer for 5 minutes with the lid on.
  6. Put the inner pot into the insulated outer container and shut the lid,
  7. Thermal Slow Cook without power for a minimum of 3 hours.
  8. Before serving check the seasoning and adjust.
  9. Serve with crusty bread.

Read Full Post »

 Originally the recipe was designed for ox tail but as I was unable to find any at this time of the year I decided to use shin.

This dish is ideal for the thermal cooker as it needs long slow cooking.

 

 

 

INGREDIENTS

  • 1kg shin of beef, cubed
  • 5cm of fresh ginger, peeled and sliced
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine or dry sherry
  • 1 tbsp sugar
  • ½ tsp fresh ground pepper
  • green spring onions, sliced

METHOD

  1. ½ fill the inner pot with water and briong it to the boil.
  2. Carefully place the beef in the boiling water and bring back to the boil.
  3. Drain the beef and return to the inner pot.
  4. Fill with enough water too cover the beef and add the ginger, dark soy sauce, oyster sauce, Shaoxing rice wine or dry sherry, sugar and ground pepper.
  5. Bring to the boil and then turn down to a simmer.
  6. Simmer for 5 minutes with the lid on.
  7. Turn off the heat and put the inner pot into the insulated outer container.
  8. Shut the lid and thermal slow cook without power for a minimum of 3 hours.
  9. Garnish the beef with the sliced spring onions.
  10. Serve with rice and stir fried vegetables.

Read Full Post »