Spicy Vegetarian Chilli

Spicy Vegetarian Chilli


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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.
Spicy Vegetarian Chilli
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Cuisine Mexican
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Ingredients
for the chilli
for the rice
Cuisine Mexican
Servings
Ingredients
for the chilli
for the rice
Spicy Vegetarian Chilli
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Instructions
  1. Put the inner pot on the cooker.
  2. Turn on the heat to medium and pour in the rapeseed oil.
  3. When hot add the red onion, button mushrooms, chilli and garlic. Cook until the onions are soft.
  4. Add the tomatoes, kidney beans, green beans, and water. Stir and bring to the boil.
  5. 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
  1. Put the top pot onto a medium heat and add the rice and water
  2. Bring to the boil and once boiling run a fork through to break up any lumps
  3. Open the outer container and put the top pot in over the chilli.
  4. Shut the lid and leave to cook for a minimum of 2 hours.
  5. Serve with crème fraîche and some crusty bread
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Bonjour Hythe

The French Market in HytheOur local village Hythe was buzzing today as the French Market was in town.

I’m not sure how many times a year the French Market comes to Hythe but it certainly attracted the locals as the sun shone down on the dozen or so stalls selling everything from French baguettes (freshly baked in a trailer beside the stall) to vintage records and French classic Movies on DVD.

 

French Market HytheAs I went from stall to stall with my bag growing with items I  found wonderful globe artichokes, heirloom tomatoes, garlic from Southern France, romanesco cauliflowers, pates, dried hams, Brittany honey,  patisseries to make your mouth water and of course the French strings of onions. Oh dear I am sounding like Ratty in the Wind in the Willows describing his picnic hamper contents to Moley before they set off in their boat down the river.

French Market Hythe

Well after an hour my shopping bag full home I went and what a feast we are going to have this weekend.

 

Mr D's next show Midsummer Motor Home Show

The Midsummer Motorhome Show | Stand 68

Our next show is Warner’s new show, The Midsummer Motorhome Show at Stoneleigh Park in Warwickshire.

A weekend of Rock & Roll, Jive Dance and comedy will keep campers smiling and dancing all weekend. Four nights of entertainment are included in your camping fee with headline acts including Matchbox, The Houndogs, Peter Kay Tribute and Elvis Throughout the Years.

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Pork in cider

Slow Cooked Pork in Cider

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

Venison Sausage Casserole

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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.
Venison Sausage Casserole
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Course Main Dish, Venison
Cuisine UK
Servings
Ingredients
Course Main Dish, Venison
Cuisine UK
Servings
Ingredients
Venison Sausage Casserole
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Instructions
  1. Put the inner pot on the cooker.
  2. Turn on the heat to medium and pour in the rapeseed oil.
  3. When hot add venison sausages and brown all over.
  4. Once brown transfer to a plate.
  5. Add the bacon lardons and fry until crisp.
  6. Add the cloves of garlic and fry for 1 minute.
  7. Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
  8. Cook for 4 to 5 minutes until everything softened.
  9. Stir in the tomato puree.
  10. Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
  11. Stir, add the sausages back and bring to the boil.
  12. Once boiling put the inner pot into the outer container and shut the lid.
  13. Leave to cook without power for a minimum of 2 hours.
  14. Serve with mustard mash.
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Tuscan Pot Roast Lamb

Tuscan Pot Roast Lamb


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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.
Tuscan Pot Roast Lamb
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Course Lamb, Main Dish
Cuisine UK
Servings
Course Lamb, Main Dish
Cuisine UK
Servings
Tuscan Pot Roast Lamb
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Instructions
  1. Put the inner pot on the heat and add the rapeseed oil.
  2. When hot brown the meat on all sides and once browned remove and put to one side.
  3. 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.
  4. While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
  5. Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
  6. Place the meat back in on top of the vegetables.
  7. Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
  8. Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
  9. 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.
  10. When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.
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Moroccan Seven Vegetable Stew

Moroccan 7 Vegetable Stew

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Moroccan 7 Vegetable Stew - Video
This recipe full of the tastes of Morocco and will suit vegetarian and meat eaters alike. The recipe comes from a great book by Sara Lewis which is full of Slow Cooker meals that can easily be adapted for the thermal cooker.
Moroccan Seven Vegetable Stew
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Cuisine Moroccan
Servings
Ingredients
To garnish
Cuisine Moroccan
Servings
Ingredients
To garnish
Moroccan Seven Vegetable Stew
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Instructions
  1. Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
  2. Add the carrots, swede, red pepper, garlic, beans and tomatoes.
  3. Mix in the harissa, turmeric and ginger.
  4. Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
  5. If using your top pot to cook the couscous turn down the heat to a simmer and place the top pot into the inner pot.
  6. Add the couscous to the top pot and pour in the boiling water.
  7. Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
  8. Shut the lid and leave to cook without power for 2 to 3 hours.
  9. Before serving add the juice of the lemon to the stew.
  10. Once served garnish with some torn leaves of mint.
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Duck in Sweet and Sour Sauce

Duck in Sweet and Sour Sauce

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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.
Duck in Sweet and Sour Sauce
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Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Duck in Sweet and Sour Sauce
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Instructions
  1. Season the duck with salt and pepper, roll it in flour.
  2. Heat the rapeseed oil and the butter in the inner pot until the butter has melted.
  3. Place the duck into the pot skin side down in batches to brown.
  4. Once browned remove from the pot and keep to one side for later.
  5. Add the sliced onions and cook until they are soft.
  6. Once soft add the ground cloves, stir and cook for 2 minutes.
  7. Place all the browned duck back into the pot on top of the onions.
  8. Pour over the heated stock and top up with water if the duck is not completely covered. Bring to the boil.
  9. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  10. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D’s Thermal Container.
  11. Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
to serve
  1. 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.
  2. Remove the duck from the stock and keep the duck warm while you finish the sauce.
  3. Pour off as much fat as possible from the sauce and stir in the chopped mint.
  4. Carefully stir in the caramelised sugar (it may spit a bit) and the vinegar.
  5. Check the seasoning and adjust if necessary.
  6. 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

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.

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Wonderful Carrot and Beetroot Soup
This is a delicious and vibrant soup made with beetroot and carrots and garnished with sour cream.
Wonderful Carrot and Beetroot Soup
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
Wonderful Carrot and Beetroot Soup
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Instructions
  1. Heat the oil in the inner pot.
  2. Add onion, carrot, celery and garlic. Cook, stirring, for 5 minutes or until onion is tender.
  3. Add beetroot and stock. If the vegetables are not quite covered top up with water.
  4. Bring to the boil.
  5. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  7. Shut the lid and leave to thermally cook without power for a minimum of 3 hours.
  8. Before serving remove the bay leaves and purée with a blender.
  9. Serve with a twist of sour cream and some chopped fresh chives.
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Easter simnel cake

Mr D’s Easter Simnel Cake

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Mr D's Easter Simnel Cake
Making the cake takes about 20 minutes to put together, 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time. The recipe is based on a Waitrose recipe and uses their products but these can be substituted with similar ingredients.
Easter simnel cake
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
Easter simnel cake
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Instructions
  1. Line the case of your cake tin (see above for details of the tin) with greaseproof paper and grease the sides and lid with butter.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition - if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with the lid if you are using Mr D's Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. Add enough boiling water to come ¾ the way up the side of the cake tin.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 4 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.
  21. Happy Easter
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