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.
By cooking your Christmas Pudding in a Mr D’s Thermal Cooker you can save up to 5 hours of fuel used for cooking.
This Christmas Pudding is very easy to make and now if made now will be perfect for Christmas lunch.
In my Mr D’s Thermal Cooker this week I have cooked this truly great Bolognese in fact one of the best I have ever tasted. It is adapted for the Mr Ds thermal cooker by me from a recipe by Jo Pratt the author of three popular books (The Nation’s Favourite Food, In the Mood for Food and In the Mood for Entertaining). The bolognese could equally be cooked in a slow cooker if you didn’t have a thermal cooker.
The History of bolognese: (from Wikipedia)
The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi first published a recipe for a meat sauce characterized as being bolognese in his cookbook published in 1891. Artusi’s recipe, Maccheroni alla bolognese, is thought to derive from the mid 19th century when he spent considerable time in Bologna. (In Artusi’s time, maccheroni was a generic term for pasta, both dried and fresh.)
Artusi’s sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle, or a chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely done to make it taste even smoother. Artusi recommended serving the sauce with a medium size pasta (“horse teeth”) made from durum wheat. The pasta was to be made fresh, cooked until it was firm, and then flavored with the sauce and Parmigiano cheese.