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.
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.
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.
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.
Marinate the beef overnight in the ale with the garlic and bay leaves.
The next day, drain the beef from the marinade, reserving the marinade.
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.
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.
Lower the heat to medium and fry the pancetta in the inner pot, stirring occasionally, until crisp and golden.
Scoop the pancetta out with a slotted spoon and set aside with the beef.
Add the carrots, onions and leek into the inner pot and fry, until they start to brown.
Add the tomato purée, the beef, the reserved marinade, the pancetta, the beef stock and bouquet garni to the casserole.
Season with salt and pepper and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
Serve mashed potatoes or potatoes in their jackets and greens.
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.
I bought a nice piece of pork the other day, about 1 kg in size and wanted to do something rather than roasting it in the conventional way. I therefore decided to pot roast it in white wine with leeks which are now in season.
I used boned and rolled pork leg but shoulder would be just as good.