Tamarind Beef and Mushroom Casserole

Tamarind Beef and Mushroom Casserole

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Tamarind Beef and Mushroom Casserole
This dish from a Waitrose recipe has been adapted to be made in a thermal cooker.
Tamarind Beef and Mushroom Casserole
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Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Tamarind Beef and Mushroom Casserole
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Instructions
  1. Heat the oil in the inner pot and brown the meat in batches transferring it to a plate once browned.
  2. Add the vegetables to the pot and cook for a few minutes.
  3. Add the garlic, chili and ginger and cook for a further minute.
  4. Return the browned meat to the pot with any resting juices and stir in the tamarind paste, soy sauce, sugar, stock and mushrooms.
  5. Put the lid on the inner pot and bring to the boil. One boiling place the inner pot into the insulated outer container and shut the lid.
  6. Leave to cook for a minimum of 3 to 4 hours.
  7. Place 2 cups of rice in the inner in the top pot and add 3 cups of water.
  8. Bring to the boil and then give it a stir with a fork to break up any lumps before placing it in the top of the inner pot.
  9. Leave to cook for minimum of 3 to 4 hours.
  10. Serve on a bed of rice with a sprinkling of coriander leaves over the top.
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Pheasant and Peanut Butter

Pheasant with Peanut Butter, Tomatoes and Flageolet Beans

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Pheasant with peanut butter, tomatoes and flageolet beans
This dish is from a recipe by Clarissa Dickson Wright and appears in her book The Game Cookbook. Her inspiration comes from the way Africans cook guinea fowl. I have adapted it a bit so that it will work in a thermal cooker.
Pheasant and Peanut Butter
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Servings
Servings
Pheasant and Peanut Butter
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Instructions
  1. Season the pheasant with salt and pepper
  2. Heat the butter in the inner pot over a medium heat making sure it doesn’t burn.
  3. Add the pheasant and brown all over. Once browned remove and put to one side for later.
  4. Add the onions and fry until slightly coloured.
  5. Return the pheasant and add the tin of tomatoes, stock, peanut butter, the chilli powder and tin of beans.
  6. Bring to the boil and place the inner pot into the outer container and shut the lid.
  7. In the top pot add 2 cups of rice and 3 cups of water. Bring to the boil.
  8. Run a fork through the rice to break up any lumps before placing the top pot in the inner container.
  9. Shut the outer container lid and leave to cook for a minimum three hours.
  10. Serve the pheasant on a bed of rice and some nice steamed green vegetables or salad.
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