Pork
ingredients
- 300ml of Jaques cider (left over from a party the other evening)
- 10 peppercorns
- 6 allspice
- 2 bay leaves.
- water to top up
method
- I have added 300ml of Jaques cider (left over from a party the other evening), 10 peppercorns, 6 allspice and 2 bay leaves. I will skim off any scum when it comes to the boil and then simmer it for about 15 minutes before putting it in the outer container for around 4 to 5 hours depending on the size of the joint.
- Just think how much energy this will be saving compared to traditional ways of cooking gammon. Also I know it will taste amazing.
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.
Thai food uses the freshest ingredients to give it that unique taste. Thai recipes use all five flavors: spicy, sweet, salty, bitter and sour, bringing them together in perfect harmony.
This pork curry is uses tamarind paste to give it the sour taste and fish sauce to add a salty flavour. It does not use coconut milk just chicken stock and water.
If you would prefer to use chicken or fish instead of pork the curry should work fine.
INGREDIENTS
- 1 tbsp vegetable oil
- 500g pork, cubed
- 1 tsp shrimp paste
- ¼ cup coriander coarsley chopped
- 1 tbsp galangal paste
- 1 tsp crushed chilles
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 2 tbsp sugar
- 500ml chicken stock
- 500ml water
- Coriander leaves to garnish
METHOD
- Heat the oil in the inner pot. When hot add the pork cook until browned.
- Stir in the shrimp paste, coriander, galangal paste and chilles. Cook for a couple of minutes until fragrant.
- Add the fish sauce, tamarind paste, sugar, the chicken stock and water. Stir well and bring to the boil.
- Turn down to a simmer and cook for 5 minutes with the lid on.
- Turn off the heat and place the inner pot into the insulated outer container.
- Shut the lid and leave to thermal slow cook for 2 to 3 hours.
- Serve in a bowl garnished with the coriander leaves and rice in a separate bowl.
Continue reading about Tamarind Pork Curry cooked in Mr D’s Thermal Slow Cooker
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
