This morning I put on a lovely piece on Wiltshire cured oak smoked ham which we will use for salads and sandwiches over the next few days.
Once the ham is brought to the boil I will skim the the surface add some bay leaves peppercorns and maybe a star anise then simmer it before placing in the thermal insulated outer container where it will cook without power for around 4 to 5 hours.
I need the inside to be 72ºC for it to be perfectly cooked.
4 Hours Later:
The gammon was 1.6kg and would have taken 2hrs in the oven at Gas Mk 5 – 375ºF … it took 20 minutes simmer and 4 hours cooking without power.
This week we received this slide show along with this email below from one of our customers Barbara Lawton about her Mr D’s Thermal Cooker.
Hi David and Jenny,
I love it, it is brilliant! Wonderful foods.
Barbara bought her 4.5L Mr D’s Thermal Cooker in November 2011 and then added a Mr D’s Top Pot the following January. Attached to her email was the selection of images showing many of the healthy nutritious meals (all made from fresh ingredients) she has made in her Mr D’s Thermal Cooker.
Some of the nutritious meals Barbara has made:
- curry and couscous cooked together using the top pot
- soups – leak & potato and carrot & celery
- curries – Thai green and chickpea
- beans – chilli beans and barbecue beans
- beef casserole with a frozen pea starter
- spaghetti bolognese served with a lovely green salad
Chili tastes so much better if left to slowly cook in a thermal cooker so please don’t rush this recipe.
Chili con carne (chili with meat) or more commonly known as simply “chili” is a spicy stew containing chili peppers, meat, tomatoes, often beans with seasoning’s that may include garlic, onions, coriander, cumin and paprika. To get a really good tasting chili it is important not too skimp on the amounts of these spices.
My venison chili con carne recipe, cooked without power in an energy saving thermal cooker is easy and quick to prepare and can be made for supper any day of the week. The recipe can also be cooked in a slow cooker or crock pot but it with both of these methods, unlike the energy saving thermal cooker, it will need a power source for the slow cooking process.
If you don’t want to use venison you could use beef, chicken or pork. For a vegetarian version you could substitute the venison for a selection of different beans and use a vegetable stock cube or my favourite a vegetable Knorr Stock Pot. I however put venison the top of my favourite chili list and it is certainly worth trying.
You should be able to get venison mince on line or from your butcher but if you have problems you can purchase it on line. In the recipe I have used tinned kidney beans but if you would prefer to use dried remember to soak the kidney beans overnight (a minimum of 5 hours) before boiling for a minimum of 10 minutes to make sure you remove any toxins which can make you ill.
Serve the venison chili cooked in your energy saving thermal cooker, slow cooker or crock pot on a bed of rice and topped with sour cream or grated cheddar cheese and you will have the ultimate comfort food.
Happy thermal cooking,
Other Venison Recipes