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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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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Chinese Beef Stew with Pak Choi

Chinese Beef Stew with Peanuts

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Chinese Beef Stew with Peanuts
To celebrate this years Chinese New Year I have made a Chinese beef stew. Unlike most Chinese dishes this calls on the traditional stewing technique of North East China.
Chinese Beef Stew with Pak Choi
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Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Chinese Beef Stew with Pak Choi
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Instructions
  1. Heat the oil in the inner pot and add the garlic and onions. Cook for until the onions soften.
  2. Add the beef and stir-fry until it starts to brown.
  3. Add all of the remaining ingredients except the wine. Top up with more stock or water to cover everything.
  4. Bring to the boil then turn down to the heat and simmer for 5 minutes.
  5. Turn off the heat and place the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermal cook for a minimum of 3 hours.
  7. Before serving stir in the rice wine and check the seasoning.
  8. Serve with rice and stir fried pak choi and a sprinkle of peanuts.
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Pot Roast Beef with Mushrooms

Pot Roast Beef with Mushrooms

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Pot Roast Beef with Mushrooms
For this dish you an use any beef joint but remember the cheaper cuts will need a lot longer to tenderise them. I served my Pot Roast Beef with lovely creamy mashed potatoes which soaked up all the lovely mushroom gravy. If you have a top pot you can cook your potatoes in that and they will be perfect to mash just before serving.
Pot Roast Beef with Mushrooms
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Course Beef, Main Dish
Cuisine UK
Servings
Course Beef, Main Dish
Cuisine UK
Servings
Pot Roast Beef with Mushrooms
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Instructions
  1. Add the oil to the inner pot over a medium heat.
  2. Brown the meat all over.
  3. Remove the meat and add the onions and garlic. Cook the onions until they a soft.
  4. Place the meat back on the onions and add all the other ingredients.
  5. Pour in some water if the meat is not completely covered.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. Put the inner pot into the insulated outer container and shut the lid. Cook for a minimum of 4 hours without power depending on the cut of meat. If cooking it longer bring it back to the boil after the 4 hours.
  8. Serve with mashed potatoes and vegetables of your choice
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Keema Indian Street food

Keema Indian Street Food

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Keema Indian Street Food
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
Keema Indian Street food
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Course Beef, Lamb, Main Dish, Pork
Cuisine Indian
Servings
Ingredients
To Serve
Course Beef, Lamb, Main Dish, Pork
Cuisine Indian
Servings
Ingredients
To Serve
Keema Indian Street food
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Instructions
  1. Add the ghee or oil to the inner pot over a medium heat.
  2. Fry the onions, garlic and ginger until the onions start to soften.
  3. Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
  4. Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
  5. Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
  7. Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
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Carbonnade flamande - Flemish Stew

Carbonnade flamande – Flemish Stew

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Carbonnade flamande - Flemish Stew
This Flemish beef stew, or carbonnade flamande, is the national dish of Belgium. It is the perfect dish to serve to friends on a cold winters evening. I love to serve it with crispy potatoes in their jackets but it would be equally lovely with smooth mashed potatoes which would just soak up the lovely rich gravy.
Carbonnade flamande - Flemish Stew
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Course Beef, Main Dish
Cuisine Flemish
Servings
Ingredients
Course Beef, Main Dish
Cuisine Flemish
Servings
Ingredients
Carbonnade flamande - Flemish Stew
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Instructions
  1. Marinate the beef overnight in the ale with the garlic and bay leaves.
  2. The next day, drain the beef from the marinade, reserving the marinade.
  3. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour so it is lightly dusted.
  4. Heat 2 tbsp of the rapeseed oil in the inner pot until hot and fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside.
  5. Lower the heat to medium and fry the pancetta in the inner pot, stirring occasionally, until crisp and golden.
  6. Scoop the pancetta out with a slotted spoon and set aside with the beef.
  7. Add the carrots, onions and leek into the inner pot and fry, until they start to brown.
  8. Add the tomato purée, the beef, the reserved marinade, the pancetta, the beef stock and bouquet garni to the casserole.
  9. Season with salt and pepper and bring to the boil.
  10. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  11. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
  12. Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
To serve
  1. Serve mashed potatoes or potatoes in their jackets and greens.
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Sophies Lamb Tagine

Sophie’s Amazing Lamb Tagine

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Sophie's Amazing Lamb Tagine
The recipe this week is provided by Sophie who will be cooking for the crew of Jubilant during this years Fastnet race. Sophie kindly brought some tagine for us to try at the Midsummer Motorhome Show in Exeter and it was so popular that I decided it had to be included in my weekly recipes.
Sophies Lamb Tagine
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Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Course Lamb, Main Dish
Cuisine Moroccan
Servings
Ingredients
Sophies Lamb Tagine
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the onions and fry until soft
  3. Add the coriander, parsley, cayenne pepper, black pepper, paprika, ground ginger, turmeric and cinnamon. Stir for a couple of minutes.
  4. Add the lamb and mix with the spices and onions.
  5. Add the tins of tomatoes, tomato juice or pasata to the meat and cook until it starts to bubble a bit.
  6. Add the garlic, fruit and rest of the ingredients.
  7. Bring to the boil while stirring. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  9. Shut the lid and leave to thermally cook without power for a minimum of 3 hours
  10. cooking couscous in the top pot if you have one.
  11. Add couscous and water according to the packet.
  12. Open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot into the inner pot.
  13. Leave to thermal cook without power for the same length of time as the tagine.
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Blaukraut - Braised Red Cabbage

Blaukraut – Braised Red Cabbage

The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However on cooking, red cabbage will normally turn blue but by adding vinegar or acidic fruit to the pot will help it stay red.

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Blaukraut - Braised Red Cabbage
In Germany braised red cabbage or as they call it Blaukraut is a very popular dish. This dish of slow cooked red cabbage with apples is the perfect side dish for your turkey or goose. Although you can buy it ready made it is so simple to make in your thermal cooker so why not give it a try.
Blaukraut - Braised Red Cabbage
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Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Blaukraut - Braised Red Cabbage
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Instructions
  1. Mix all ingredients together in the inner pot
  2. Bring to the boil stirring frequently
  3. Turn down the heat and simmer for 10 minutes still stirring frequently
  4. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 6 hours
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