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 amongst 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.
Happy thermal cooking,
This weeks recipe is to celebrate Dewali. Mr D’s curried lamb chops cooked in his Thermal Cooker have great depth of flavour created by the cloves, cardamoms and bay leaves.
If you like your curries slightly hotter add more chilli but not too much to overpower the other spices.
we tried your recipe for Lamb Shanks on Saturday whilst away in our Motorhome.
The result was very good! The lamb was lovely and tender. I think we need to cut the carrot into smaller pieces next time.
Yesterday’s dinner was Thai Green Curry, again taken from your book. It was excellent. The rice was really fluffy!
We look forward to trying many more of your fine recipes!