A Sunday evening with friends is so much nicer if your meal is prepared and cooking in a thermal cooking. No longer are you in the kitchen while your friends sit chatting and enjoying a glass of wine. Today I did all the preparation at lunchtime so there was hardly anything to do when everyone arrived. For the starter I made a seafood chowder and then the main course was a lovely piece of local brisket cooked in balsamic vinegar with horseradish mash. Below is how to make the chowder but you will have to wait for the brisket recipe which will be in my next podcast.
Author: Copyright - 2013 Mr D The Thermal Cook
500g frozen mixed seafood, defrosted
100g smoked ham, diced
3 large potatoes, cut into 1 dm dice
2 leeks, white part only thinly sliced
3 large garlic cloves, crushed
1.25 litre fish stock
1 bay leaf
3 sprigs of thyme
430ml whipping cream, whipped a
2 tbsp flat parsley, chopped
salt and pepper for seasoning
Put the ham, potato, leek, garlic, stock, bay leaf and thyme in the inner pot over a medium heat and bring to the boil stirring occasionally.
Place the lid on. Turn off the heat and transfer the inner pot to the insulated outer container.
Shut the lid and leave to cook without power for a minimum of 4 hours. Remember the longer you leave cooking the more depth of flavour will develop.
About 15 minutes before serving remove the inner pot and bring it back to the boil.
Add the seafood, clams and cream. Turn off the heat.
Put the inner pot back into the insulated container and shut the lid and leave to cook without power for a further 10 minutes.
Before serving check the seasoning and adjust if necessary.
Stir in the parsley and serve with nice crusty bread.