Thailand
The other day I sold a thermal cooker to Dave White and his family. Here is his update on how he is getting on with it.
Hi Dave,
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.
Thai green curry
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!
Thank you!
- Lamb Shanks
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PDFContinue reading about Dave tries out his new Mr D’s Thermal Cooker.
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.
Continue reading about Thai Jungle Curry cooked in Mr D’s Thermal Cooker
I once again used a roasting bag to cook the tuna in as I was only cooking for two people.
ingredients
- 2 tuna steaks
- 1tbsp red Thai curry paste
- 400ml tin of coconut milk
- 2 tbsp of fish sauce
- 200g bean sprouts, washed
- 100g mushrooms, thinly sliced
- 2 tbsp seseme oil
- 2 tbsp soy sauce
- 2 pak choi, sliced
- 100g Thai rice noodles
method
- Mix the curry paste, coconut milk and fish sauce together. Place the tuna steaks, and the mixture in a roasting or vacuum bag and remove as much air as possible.
- 75% fill the inner pot with water and bring to the boil.
- When boiling add the tuna and curry mix in the bag and put on the lid.
- Turn off heat and place the inner pot into the insulated outer container and shut the lid.
- Leave to cook for 1 hour.
- While cooking toss the bean sprouts and mushrooms in the sesame oil and soy sauce and leave in the fridge or a cool place.
- Place the noodles on a bowl and pour over 500ml of boiling water and leave for 15 minutes until soft.
- When the tuna is ready drain the noodles and place on the plate along with the pak choi and bean sprout/mushroom mix. Place the tuna on the noodles and pour over some of the sauce it has been cooked in.
- Drizzle a little soy sauce over the pak choi and serve.
Last night I started a big pot of Masaman Curry with Beef so it could slow cook in my Mr D’s Thermal Cooker overnight. This is for the family get together for to celebrate Ethans 4th Birthday. His official birthday was last weekend when he and his friends got together for a party at our local sports centre. Today though is for those who either could not make it or too old for the bouncy castle.
Massaman Curry is one of my favourites and I often make it with duck. Today though, we are having it with beef, as I had a lot of packs of packs of beef in our freezer. I always think beef needs a long long cook to tenderise it so I decided to make it before going to bed last night and leave it to slowly cook in my Mr D’s Thermal Cooker overnight.
This morning I have brought the inner pot back to the boil (even though it was still way above 60ºC) and then put it back into the outer container for lunch.
The Recipe (adapted from a recipe in “The Food of Thailand”): serves 4
Ingredients:
- 2 pieces of cinnamon stick
- 10 cardamom seeds
- 5 cloves
- 2 tbsp vegetable oil
- 2 tbsp massaman curry paste
- 800g beef cut into 5cm cubes
- 400ml coconut milk
- 250ml beef stock
- 500g baby potatoes
- 2 cm ginger, grated
- 3 tbsp fish sauce
- 3 tbsp palm sugar
- 110g roasted salted peanuts
- 3 tbsp tamarind paste
Method:
- In the inner pot dry roast the cinnamon stick, cardamom seeds and cloves until fragrant, 2-3 minutes. Remove and keep to one side.
- Heat the oil in the inner pot and add the massaman paste. Cook, while stirring, for 2 to 3 minutes.
- Pour in half the coconut milk and slowly bring to the boil while continuing to stir.
- Add the beef and stir for 5 minutes over a medium heat.
- Add the rest of the coconut milk, stock, potatoes, ginger, fish sauce, palm sugar (stirring to make sure that it dissolves), ¾ of the peanuts and the tamarind.paste.
- Mix everything well and bring to the boil – turn down to a simmer and put on the lid – simmer for 5 minutes.
- Put the inner pot into the outer container and thermal cook without power for a minimum of 6 hours.
- Check seasoning and adjust with fish sauce if necessary.
- Serve with rice and garnish with the remaining peanuts.
