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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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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Venison Chili the Best Chili Ever

Venison Chili the Best Chili Ever

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Venison Chili the Best Chili Ever
Venison Chili the Best Chili Ever
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Course Main Dish, Venison
Cuisine Mexican
Servings
Course Main Dish, Venison
Cuisine Mexican
Servings
Venison Chili the Best Chili Ever
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Instructions
Cooking the chili
  1. Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
  2. Add the onion, chili and garlic. C cook until the onion softens.
  3. Add the venison and cook until it colours.
  4. Stir in the cumin, coriander and smoked paprika and cook for a minute.
  5. Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
  6. Bring to the boil stirring occasionally.
  7. Turn down the heat and simmer for 5 minutes.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
To serve
  1. Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.
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Chinese Beef and Carrots

Chinese Beef and Carrots


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Chinese Beef and Carrots - Video
Based on a recipe by Keith Floyd from his book Floyd's China, "Chinese Beef and Carrots" is an ideal meal to cook in a thermal cooker. Cuisine from Sichuan include a number of beef dishes as they are very popular among the Chinese Muslims and this was one of the areas Floyd visited during his TV series on China. I have made a few alterations to the original recipe but it basically stays the same. Like all of my recipes they can be used in a slow cooker but you will not have the same energy saving as when cooking in a thermal cooker.
Chinese Beef and Carrots
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Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Course Beef, Main Dish
Cuisine Chinese
Servings
Ingredients
Chinese Beef and Carrots
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Instructions
  1. Heat the oil in the inner pot over a medium heat.
  2. Add the garlic, ginger and spring onions and cook until golden brown.
  3. Add the beef and all the remaining ingredients except the water. Stir well.
  4. Pour over water to cover the meat and carrots.
  5. Bring to the boil and then simmer for 5 minutes.
  6. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 3 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 3 hours.
Before serving
  1. Check the seasoning and adjust with salt and pepper if needed
  2. Serve with the rice and some stir fry vegetables
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Portuguese Fish Stew

Portuguese Fish Stew


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Portuguese Fish Stew - Video
This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking. The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili. Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.
Portuguese Fish Stew
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Course Fish, Main Dish
Cuisine Portugese
Servings
Ingredients
Course Fish, Main Dish
Cuisine Portugese
Servings
Ingredients
Portuguese Fish Stew
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Instructions
  1. In the inner pot, add the olive oil and thyme. Cook on a low heat a couple of minutes to release the flavours of the herbs.
  2. Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
  3. Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
  4. Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
  5. Grind in some pepper and bring to the boil stirring occasionally.
  6. Once boiling turn down the heat and simmer for 5 minutes.
  7. Add the fish and clams. Bring back to the boil.
  8. Turn down the heat and simmer for 1 minute before putting the inner pot into the vacuum-insulated outer Thermal container. Shut the lid and leave to cook for a 2 hours.
  9. Before serving check the seasoning and adjust if necessary.
  10. Spinkle with chopped coriander and serve with crusty bread.
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Pot Roast Beef

Pot Roast Sirlion of Beef

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Pot Roast Sirlion of Beef
Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef. I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.
Pot Roast Beef
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Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Pot Roast Beef
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Instructions
  1. Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
  2. Put the inner pot onto a medium heat and pour in the olive oil.
  3. Once hot add the lardons and cook until starting to crisp.
  4. Carefully place the beef into the pot turning it to brown it all over.
  5. Once brown remove to a plate and set aside.
  6. Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
  7. Pour in a little water and stir to deglaze the inner pot.
  8. Put the beef back in and pour over the tin of tomatoes.
  9. Top up with water until just covering the meat.
  10. Bring to the boil then put on the lid and turn down to a simmer.
  11. Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
  12. Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
  13. Once cooked remove the beef and bring the inner pot back to the boil.
  14. To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.
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Kerala Fish Curry

A Typical Kerala Fish Curry

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A Typical Kerala Fish Curry
Kerala's long coastline with numerous rivers and backwaters has contributed to many sea and river food dishes to be found in this region of India. This curry is typical of the type you will find in Kerala being served in both small and large restaurants. Due to the weather the selection of spices available in South India are vast and I have included some of the more popular ones in this dish. The beautiful yellow colour is created using turmeric which has been used in India for thousands of years and is a major part of certain types of traditional Indian medicine. Coconut milk which forms the base of the dish is widely used in Kerala for thickening and flavour and comes from the coconuts which grow in abundance. Just like any other recipe, each chef will have their own variation and this is mine for Kerala Fish Curry.
Kerala Fish Curry
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Course Fish
Cuisine Indian
Servings
Ingredients
Course Fish
Cuisine Indian
Servings
Ingredients
Kerala Fish Curry
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Instructions
  1. Put the ghee or oil in the inner pot over a medium heat.
  2. Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
  3. Add the curry leaves and chilli. Cook for 5 more minutes.
  4. Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes. Stir well to dissolve the stock cube.
  5. Check the seasoning and add some salt if necessary.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. Add the fish and bring back to the boil.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
  1. Add the rice and water to the top pot and bring to the boil.
  2. Stir then turn down the heat and simmer for 1 minute.
  3. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  4. Put the lid on the top pot and shut the lid of the outer container.
  5. Leave to thermal cook without power for the same time as main meal.
Recipe Notes

NOTE: If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking. Serve with rice either cooked in a separate saucepan or in the top pot. If cooking in the Mr D's Top Pot follow the following instructions.

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