We now have Mr D’s Thermal Cookers in all sizes in stock. They come in 3L, 4.5L and 6.8L.
They are available from our shop Mr D’s Cookware
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Tags: boat cooker, camping cooker, caravan cooker, hay box, haybox, motorhome cookers, mr ds thermal cooker, Shuttle Chef, slow cooker, thermal cooker
This recipe is really worth a try. Jen and myself just loved it. This ideally needs the twin pot thermal cooker due to the quantity or you could cook the meal in a roasting bag.
ingredients
- 4 skinless chicken breasts, halved
- 400g can coconut milk
- 50ml water
- 50ml lemon juice
- 1 onion finely chopped
- 1 garlic clove, crushed
- 3 inch piece ginger, grated
- 2 tsp ground coriander
- 1 tsp cumin
- 450g courgettes, cut in half lengthways then sliced
- 15g fresh coriander
- salt and pepper to taste
- RICE - cooked in top pot
- 1.5 cups rice
- 3 cups water
method
- Add all the main ingredients except the courgettes and fresh coriander into the inner pot and bring to the boil.
- Once boiling turn down to a simmer while you add all the rice ingredients to the top pot and bring that to the boil. When the rice comes to the boil stir and turn down to a simmer.
- Add the courgettes to the inner pot and bring back to the boil. Give it a stir and then place the top pot into the inner pot and put on the lid.
- Transfer the inner pot/ top pot into the outer insulated container, shut the lid and leave to thermal cook for 2 to 3 hours.
- Before serving check the seasoning and add salt and pepper if required. Garnish with the fresh coriander.
Tags: boat cookers, camping stoves, caravan cookers, chicken, eco-friendly cooking, energy saving cooking, green cooking, hay box, indonesia, motor home cookers, mr d the thermal cook, mr ds recipes, mr ds thermal cooker, Shuttle Chef, stoves, the thermal cook, thermal cooker, thermal cooking, thermos flask cooking
Today while rummaging through our freezer I came across a pheasant. I immediately thought that it would make a nice curry for a change and came up with this Burmese Curry recipe that had originally been designed for chicken. Burmese curries generally have fresh onion (which provides the gravy and main body of the curry), Indian spices and red chillies. Usually, meat and fish are the main ingredients for popular curries. Generally there are two types of Burmese Curries hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder 'sweet' curries. Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries
ingredients
- 1 pheasant, cut through the centre and the legs removed
- 1 tsp cinnamon stick (ground)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1 tsp chilli pepper (ground red)
- 2 medium onions
- 3 garlic cloves
- ginger root, 1" length
- 2 green chillies
- 6 tbsps oil
- 6 curry (leaves)
- 750 ml vegetable stock
- 2 tbsp fish sauce
- juice of a lime
- 4 or 5 cabbage leaves finely shredded
- 250g small potatoes
- 1 cup of rice - TOP POT
- 2 cups of water - TOP POT
method
- Mix all the ground spices and salt together, and rub it into the pheasant pieces. Allow to rest for 30 minutes.
- Purée the onion, garlic, ginger and chilli.
- Heat the oil in the inner pot and add the pheasant pieces and cook until they start to brown.
- When browned remove them and place on a plate.
- Add the onion mixture and fry for 3 minutes.
- Pour in the stock and bring to the boil. Once boiling add the pheasant and all the rest of the ingredients except for the rice and water.
- Bring back to the boil and simmer for 5 minutes while you start the rice in the top pot by adding the rice and water then bringing to the boil. Once boiling simmer for 1 to 2 minutes.
- Place the top pot in the inner pot and transfer the inner pot to the insulated outer container.
- Shut the lid and leave to thermal cook without power for 3 to 4 hours.
Tags: boat cookers, Burma, Burmese curry, camping stoves, caravan cookers, eco-friendly cooking, energy saving cooking, green cooking, hay box, motor home cookers, mr d the thermal cook, mr ds recipes, mr ds thermal cooker, pheasant recipe, Shuttle Chef, stoves, the thermal cook, thermal cooker, thermal cooking, thermos flask cooking
I had two duck legs the other night and decided to make this simple curry. Jungle curry is unlike many of the Thai curries that you will be familuir with as it contains no coconut milk and has a water consistency. Jungle curry is a country curry that was originally prepared from wild boar but it can be prepared from pork, chicken or in this case duck.
ingredients
- 2 duck legs
- 1tbsp cooking oil
- 60g Thai jungle curry paste
- 500ml chicken stock
- 1 tsp palm sugar
- 1 tsp fish sauce
- 4-6 baby corn, halved
- 1 tin bamboo shoots, drained
- 1 aubergine, cut into cubes
- 1 cup of jasmine rice
- 2 cups of water
- RICE - cooked in top pot1.5 cups rice3 cups water
method
- Add the oil to the inner pot and fry the duck legs until browned.
- Drain off any excess duck fat.
- Add all the ingredients and bring to the boil.
- Once boiling turn down to a simmer while you add the rice and water to the top pot and bring that to the boil. When the rice comes to the boil stir and turn down to a simmerfor 2 minutes.
- Place the top pot into the inner pot and put on the lid.
- Transfer the inner pot/ top pot into the outer insulated container, shut the lid and leave to thermal cook for 2 to 3 hours.
- Serve the curry on a bed of the jasmine rice.
Tags: boat cookers, camping stoves, caravan cookers, duck, eco-friendly cooking, energy saving cooking, green cooking, hay box, haybox, motor home cookers, motorhomes, mr ds thermal cooker, Shuttle Chef, stoves, thermal cook, thermal cooker, THERMAL COOKERS, thermal cooking, thermos flask cooking
ingredients
- 450g turkey, cut it cubes
- 400g tin of chopped tomatoes
- 200ml chicken stock
- 4 artichoke hearts, cut into four
- 1 onion, finely chopped
- 1 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp Madeira
- 250g egg noodles
- 25g feta cheese, crumbled
method
- Add all the main ingredients except the noodles and feta cheese to the inner pot and bring to the boil.
- Once boiling turn down the heat and simmer with the lid on for 5 minutes.
- Turn off the heat and transfer the inner pot into the outer insulated container, shut the lid and leave to thermal cook for a minimum of 2 hours.
- 10 minutes before ready to serve cook the noodles in salted water.
- Serve with the feta cheese crumbled over the top.
Tags: ALL RECIPES, boat cookers, camping cooker, caravans, eco-friendly cooking, food, haybox, motorhomes, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, Shuttle Chef, slow cooker, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking, turkey
ingredients
- 300ml of Jaques cider (left over from a party the other evening)
- 10 peppercorns
- 6 allspice
- 2 bay leaves.
- water to top up
method
- I have added 300ml of Jaques cider (left over from a party the other evening), 10 peppercorns, 6 allspice and 2 bay leaves. I will skim off any scum when it comes to the boil and then simmer it for about 15 minutes before putting it in the outer container for around 4 to 5 hours depending on the size of the joint.
- Just think how much energy this will be saving compared to traditional ways of cooking gammon. Also I know it will taste amazing.
Tags: ALL RECIPES, eco-friendly cooking, food, food/haybox/hay box/thermal cooking, gammon, hay box, haybox, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, pork, Shuttle Chef, slow cooker, the thermal cook, thermal cook, thermal cookbook, thermal cooker, THERMAL COOKERS, thermal cooking
