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Posts Tagged ‘MrDsKitchen’

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.

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Hmm, delicious steak and kidney pudding – after 3 hours of cooking without fuel!

This steak and kidney pudding recipe is easy, but always a show stopper when I am demonstrating Mr D’s Thermal Cooker. This one we made at the weekend and is large enough for six servings.

Ingredients:

For suet dough:

  • 2 cups self-raising flour (250 gm)
  • 1 cup shredded suet (125 gm)
  • ½ tsp salt
  • ¾ cup cold water (180 ml)

For steak and kidney filling:

  • 500 gm steak, cubed
  • 1 pig’s kidney (or 250 gm calf’s kidney if preferred)
  • 2 tbsp flour seasoned with ½ tsp salt and pepper to taste
  • 3 tbsp cold water
  • 1 tbsp Worcester sauce

Method:

Suet dough

  1. Put 2 cups of flour, 1 cup of suet and ½ teaspoon salt in a mixing bowl and mix together.
  2. Make a hollow in the middle of the mixture, pour ¼ cup of water into the hollow and spoon the dry ingredients into the water until it is absorbed. Repeat with two further ¼ cups of water. The mixture should now be bound into a ball of soft dough. If there is still some loose flour and suet, add a little more water to unite with the dough.
  3. Use 2/3 of the dough to line a 1 litre pudding basin, making sure there are no holes in the dough wall.
  4. Keep the remaining 1/3 of the suet dough for the pudding lid.
  5. Put a 30mm high trivet into the inner pot of Mr D’s Thermal Cooker and add enough water (cold or warm) to come 45 cm above the trivet. Put the inner pot on the hob and bring the water to the boil.
  6. Toss the cubed steak and kidney in the seasoned flour.
  7. Heat 2 tablespoons of cooking oil in a cooking pan, add the meat and turn it to seal. Add half the quantity of meat at a time so that the pan keeps hot enough to seal the meat quickly. When sealed it will be light brown.
  8. Take the pan off the hob. Add 3 tablespoons of cold water and 1 tablespoon of Worcester sauce. Stir so that the flour absorbs the water and Worcester sauce and mixes into a gravy.
  9. Put the meat and gravy into the dough-lined pudding basin.
  10. Shape the remaining 1/3 of suet dough to make a lid for the pudding, position it on top of the meat filling and press the dough edges together to form a seal.
  11. Place a circle of greaseproof or baking paper on top of the pudding.
  12. Place a piece of eco-friendly foil over the pudding and tie firmly in place with string. Remember to leave a loop of string to help pull the pudding basin out when cooked.
  13. Place the pudding basin into the inner pot to rest on the trivet. The boiling hot water should reach about ¾ up the side of the pudding bowl.
  14. Make sure the water is lightly boiling, put the lid on the inner pot and maintain on the hob at boiling point for 35 minutes.
  15. Put the inner pot into the vacuum-insulated outer Thermal pot, close the outer pot lid and leave to thermal cook without power for 2 ½ hours.
  16. If Mr D’s Thermal Cooker is left unopened you can serve this dish up to 6½ hours after starting the thermal cooking.
Click to play this Smilebox slideshow:

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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.

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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.

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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.

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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.

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Tonights dish is a simple to prepare Japanese meal.

Nikujaga is a home-cooked dish, of meat potatoes and onion stew cooked in sweetened soy sauce. It is served with a bowl of rice and miso soup. It was invented by chefs of the Imperial Japanese Navyin the late 19th Century. The story that Tōgō Heihachirō ordered naval cooks to create a version of the beef stews served in the British Royal Navy was devised as part of an ongoing campaign beginning in 1895 to promote the city of Maizuru, Kyoto, as the birthplace of nikujaga.

The meat used in Japan for this dish varies from region to region. Beef is usually used in western Japan, while pork tends to be more popular in the east. You can use which ever meat you prefer but avoid meat that is too lean. When using lean meat, slice to a medium thickness or cut into cubes.

I have incorporated the miso soup into the main dish using it instead of dashi. Dashi forms the base of miso soup.

INGREDIENTS

  • 250g sirloin beef, cut into thin strips
  • 750ml of miso soup
  • 100ml Japanese soy sauce
  • 1½ tbsp mirin
  • 1 tbsp sugar
  • 400g small new potatoes, cut in half
  • 1 onion, cut into 8 wedges and separated
  • 3 carrots, peeled and cut into 15mm thick pieces

METHOD

  1. Add everything except the beef to the inner pot.
  2. Bring to the boil.
  3. Add the beef and bring back to the boil and skim off any scum that forms on the surface.
  4. Turn off the heat and put the inner pot, with its lid on, into the insulated outer container.
  5. Shut the lid and leave to thermal slow cook without power for 2-3 hours.
  6. Serve with rice cooked in the top pot if you have one. If you don’t have a top pot cook the rice separately.

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