Tamarind Beef and Mushroom Casserole

Tamarind Beef and Mushroom Casserole

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Tamarind Beef and Mushroom Casserole
This dish from a Waitrose recipe has been adapted to be made in a thermal cooker.
Tamarind Beef and Mushroom Casserole
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Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Course Beef, Main Dish
Cuisine UK
Servings
Ingredients
Tamarind Beef and Mushroom Casserole
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Rating: 0
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Instructions
  1. Heat the oil in the inner pot and brown the meat in batches transferring it to a plate once browned.
  2. Add the vegetables to the pot and cook for a few minutes.
  3. Add the garlic, chili and ginger and cook for a further minute.
  4. Return the browned meat to the pot with any resting juices and stir in the tamarind paste, soy sauce, sugar, stock and mushrooms.
  5. Put the lid on the inner pot and bring to the boil. One boiling place the inner pot into the insulated outer container and shut the lid.
  6. Leave to cook for a minimum of 3 to 4 hours.
  7. Place 2 cups of rice in the inner in the top pot and add 3 cups of water.
  8. Bring to the boil and then give it a stir with a fork to break up any lumps before placing it in the top of the inner pot.
  9. Leave to cook for minimum of 3 to 4 hours.
  10. Serve on a bed of rice with a sprinkling of coriander leaves over the 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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Rating: 0
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Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Sticky glazed ham
Votes: 0
Rating: 0
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Rate this recipe!
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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