The Thermal Cook
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
Brian Turner has been trying out a Mr D’s Thermal Cooker and has very kindly written a wonderful lamb stew recipe for it. I will be making a video of the recipe in my Mr D’s thermal cooker sometime over the next few weeks.
Continue reading about Brian Turner writes a recipe for Mr D’s Thermal Cooker
Watch Portuguese Fish Stew
This Portuguese fish stew is normally made in a cataplana which is a Moorish designed copper domed dish. I have made mine in a thermal cooker which like the cataplana keeps the flavours in so they develop their intensity while cooking. The Western Algarve style cooking includes potatoes, firm white seasonal fish, seafood, peppers and a hint of chili. Once served from the thermal cooker all that is needed is a spoon and some crusty bread to mop round the bowl.
ingredients
- 4 tbsp olive oil
- 2 bay leaves
- 2 or 3 sprigs of thyme leaves
- 2 garlic clove, finely chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 1 green chilli, sliced
- 1 fish stock cube
- 400g new potatoes, sliced
- 120g chorizo, sliced
- 400g tin of chopped tomatoes
- 200ml white wine
- 200ml water
- 1 tsp fresh ground pepper
- 500g mixed fish, cut into chunks
- 500g clams
- 1 small bunch coriander, chopped
method
- In the inner pot, add the olive oil and thyme. Cook on a low heat a couple of minutes to release the flavours of the herbs.
- Add the garlic and cook gently for 1 minute making sure that it doesn't start to burn.
- Add the onion, green pepper, green chilli and stock cube. Cook gently until the onions soften.
- Turn up the heat slightly and add the potatoes, chorizo, tomatoes, wine and water.
- Grind in some pepper and bring to the boil stirring occasionally.
- Once boiling turn down the heat and simmer for 5 minutes.
- Add the fish and clams. Bring back to the boil.
- Turn down the heat and simmer for 1 minute before putting the inner pot into the vacuum-insulated outer Thermal container. Shut the lid and leave to cook for a 2 hours.
- Before serving check the seasoning and adjust if necessary.
- Spinkle with chopped coriander and serve with crusty bread.
Continue reading about Mr D’s TV Thermal Cooking Video 012 – Portuguese Fish Stew
Podcast: Play in new window | Download (Duration: 25:37 — 11.9MB)
June 2012
This month we learn about making curry in India…… what Eleanour Sinclair Rohde had to say about hay box cooking in her book “Hay Box Cookery” published in 1939…… who won the Jubilee cake…… how to get a new thermal cooking recipe every week……all the latest show news….and Mr D’s News Round-up.
Please Email Mr D if you would like a copy of the show notes.
The Crick Boat show
Mr D’s Jubilee Cake
Liz cooks a curry
Hay Box Cookery
IMPORTANT: Could you please note that our RSS feed has changed so if you want to keep up with the latest podcasts could you please change it to the new one on this site.
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Happy Cooking
Mr D
