Casseroles
At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening.
I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking.
Happy thermal cooking, Mr D
ingredients
- 50g butter
- 100g chorizo, cut into 1 cm cubes
- 500g mixed game
- 3 carrots, chopped into chunks
- 500g small potatoes, halved
- 8 shallots, peeled
- 1 bottle red wine
- 2 tbsp redcurrant jelly
- 2 tbsp beef gravy granules (this is used instead of stock and will help thicken the sauce)
- vegetables of your choice
method
- In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
- Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
- Once all the meat has been sealed add it all back into the inner pot.
- Add all the other ingredients and bring to the boil stirring occasionally.
- Skim any impurities from the surface and turn down to a simmer.
- Simmer for 5 minutes with the lid on.
- Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
- Before serving check the seasoning and add salt and pepper if necessary.
- Serve with vegetables of your choice.
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PDFContinue reading about Mr D’s Weekly Recipe 0019 – Game Stew cooked in Mr D’s Thermal Cooker
Made a quick meal tonight using the pork fillet I bought earlier today from our local farm shop. The meal was Spanish Pork Casserole served on a bed of rice with fresh green broccoli.
This is based on a recipe from Waitrose.
It is very simple to put together and is ideal for anyone on the move in their motor home.
INGREDIENTS
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 1 large onion, sliced
- 454g of sausages of your choice. I used pork
- 400g tin of chopped tomatoes
- 100ml of water
- 1 chicken stock cube
- 200ml white wine
- 1 tbsp Worcestershire sauce
- 500g baby potatoes, halved
- 250g frozen peas
- salt
- freshly ground black pepper
METHOD
- Put the olive oil in the inner pot over a medium heat.
- Add the onions and the garlic. Cook until the onions are soft.
- Put the sausages in the pot and cook them until they colour slightly.
- Add the chopped tomatoes, water, the chicken stock cube, the wine, the Worcestershire sauce, the potatoes, and the frozen peas. Give everything a stir, making sure that the stock cube has mixed in, and bring to the boil.
- Turn down the heat and simmer for 5 minutes with the lid on.
- Put the inner pot into the insulated outer container and shut the lid,
- Thermal Slow Cook without power for a minimum of 3 hours.
- Before serving check the seasoning and adjust.
- Serve with crusty bread.
Continue reading about Sausages with Potatoes and Peas cooked in Mr D’s Thermal Slow Cooker
