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
Servings
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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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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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
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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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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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Sticky glazed ham

Perfect Sticky Glazed Ham

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Perfect Sticky Glazed Ham
This recipe is adapted from a recipe that appeared in the Waitrose Magazine. It makes the perfect ham for a celebration.
Sticky glazed ham
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Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Sticky glazed ham
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Instructions
  1. Place the vegetables on the bottom of the inner pot.
  2. Place the gammon on top of the vegetables.
  3. Add 8 of the cloves and the rest of the ingredients and top up with cold water.
  4. Bring to the boil skimming any scum carefully off the surface.
  5. Turn down the heat and simmer for 15 minutes.
  6. Place the inner pot into the insulated outer container and shut the lid.
  7. Leave to cook without power for 4 to 6 hours.
  8. Remove while you prepare the glaze.
To glaze
  1. Preheat the oven to 180°C.
  2. Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
  3. Remove the gammon from the inner pot and put on a rack in a in a baking tray.
  4. With a sharp knife remove the skin leaving a
  5. good even layer of fat.
  6. Score the fat in a diamond pattern and stud each diamond with a clove.
  7. Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
  8. Remove from the oven and leave to rest for at least 10 minutes.
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The Best Gluten Free Bread

The Best Gluten Free Bread

This simple recipe for Gluten Free Bread is so easy to make in a thermal cooker. There is no kneading or waiting for it to rise like conventional bread.

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The Best Gluten Free Bread
Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.
The Best Gluten Free Bread
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
The Best Gluten Free Bread
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Instructions
  1. Mix together the flour, salt, yeast and sugar.
  2. In a bowl beat the milk, vinegar and egg together.
  3. Add the flour and mix to form a sticky dough. You are looking for a thick batter.
  4. Cut a piece of greaseproof paper to line the bread tin.
  5. Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
  6. Add the batter to the bread tin and leave the lid off.
  7. In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
  8. Place the bread tin on a trivet in the inner pot.
  9. Put the lid on the inner pot.
  10. Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
  11. After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
  12. Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
  13. Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
  14. Put the inner pot on a heat source and bring back to the boil.
  15. Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
  16. Turn off the heat and place the inner pot into the insulated outer container.
  17. Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  18. Once cooked remove the tin from the inner pot and carefully take off the lid.
  19. Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.
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Thai duck curry

Thai Duck Curry with Bamboo Shoots

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Thai Duck Curry with Bamboo Shoots
Curries in Thailand mainly differ from the curries in Indian cuisine and other South Asian cuisines in their use of fresh ingredients such as herbs and aromatic leaves over a mix of spices. There are three main types of Thai curries we eat, red, green and yellow.
Thai duck curry
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Course Main Dish
Cuisine Thai
Servings
Course Main Dish
Cuisine Thai
Servings
Thai duck curry
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Instructions
  1. Place ½ the coconut cream in the inner pot over a medium heat.
  2. Add the oil and curry paste and stir for 3 to 4 minutes until the oil starts to separate.
  3. Stir in the sugar and cook for a further 2 minutes.
  4. Add the remaining coconut cream and all of the other ingredients except the duck, bamboo shoots, green beans and potatoes. Stir until mixed.
  5. Bring to the boil and add the duck and vegetables and bring back to the boil.
  6. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  7. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
  8. Shut the lid and leave to thermally cook without power for a minimum of 2 hours.
  9. To serve
  10. Serve on a bed of jasmine rice and garnished with the coriander leaves
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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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