Boats
ingredients
- 1 cup of wild rice
- 2 cups of water
- 2 tbs rapeseed oil
- 200g smoked lardons
- 1 onion, sliced
- 500g venison, cubed
- 1 green pepper, roughly chopped
- 300g potatoes, cubed
- 1 tsp chilli powder
- 1 tsp curry powder
- 400g tin tomatoes, chopped
- 200ml water
- 1 tsp salt
- 1 tsp freshly ground pepper
method
- Place the rice in a pan and add the water.
- Bring to the boil and boil for 3 minutes.
- Take off the heat, put on a lid and leave for later.
- Heat the oil in the inner pot over a medium-high heat, add the lardons and cook for a couple of minutes.
- Add the onion and cook until it soften.
- Add the venison and cook until it colours.
- Stir in the green pepper, potatoes, chilli powder and curry powder.
- Add the tin of tomatoes, water, salt and pepper.
- Bring to the boil stirring occasionally.
- Turn down the heat and simmer for 5 minutes.
- Drain the rice and stir it into the venison.
- Bring back to the boil.
- Turn off the heat and place the inner pot into the insulated outer container.
- Shut the lid and leave to thermal cook without power for a minimum of three hours.
- Serve with some nicely steamed vegetables.
Continue reading about Venison and Wild Rice – Cooked in Mr D’s® Thermal Cooker
Sorry everyone that I have been a little out of touch at Crick Boat Show but internet connection there was very difficult.
The show was very wet but we had lots of interest in the Mr D’s Thermal Cooker. By the end of the show we had lots of new users many of who live on their narrow boats and love the idea of cooking without power. Also high on their agenda is the safety of cooking with nothing left on a cooker or plugged into the mains.
We also found that the Indian spices and Cook-In Bags were a great success and for the last two days we had vegetarian curry available to taste. Our next show is The Wiltshire County Show on the 30th June and 1st July.
Happy cooking
Mr D
For all you vegetarians out there here is a great chilli meal for you to enjoy.
ingredients
1 litre vegetable stock
250 ml water
400g tin of chopped tomatoes
130g dried brown lentils
100g sweetcorn
2 onions, roughly chopped
1 carrot, sliced
1 red or green pepper, choppers
1/ celery stick,sliced
1 garlic clove, crushed
1/2 tbsp chilli powder, less if you don’t want it too hot
3/4 tsp ground cumin
1 bay leaf
Salt and freshly ground black pepper
method
1. Put all the ingredients (except the salt and pepper) in the inner pot and bring to the boil occasionally stirring.
2. Place on the lid and turn the heat down to a simmer. Simmer for 5 minutes.
3. Turn off the heat and place the inner pot in to the insulated outer container.
4. Shut the lid and slow cook without power for a minimum of 3 hours.
5. Before serving season to taste with the salt and pepper.
- Posted using BlogPress from my iPad
Continue reading about Vegetarian – Vegetable and Lentil Chilli
Morning all.
This time next week in UK it will be Christmas Day and for some of you it will be almost over. Don’t forget your thermal cooker can play a useful role in cooking items such as boiled potatoes, carrots and other root vegetable.
It also will keep things nice and hot for hours. Just remember to warm the outer container first. What I always do is put some boiling water in the inner pot, place it in the outer container and shut the lid before using. I also use this method if cooking a small amount to maximise the heat retention time.
Have you any tips that might be of help next week?
All the best Mr D
