Thermal Cookbook
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
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
Tomorrow we start 10 days at the the Southampton Boat Show. This is the third year that we have had a stand at this very prestigious boat show and the second year on our own stand selling Mr Ds Thermal Cookers. You will find us on stand B038 opposite the entrance to the Holiday Inn.
On our stand we will have Mr D’s Thermal Cookers, top pots, bread tins, cake tins, carry bags and my Thermal Cookbook which has now sold over 1,500 copies worldwide.
Each day I will be demonstrating how to cook in the a Mr D’s Thermal Cooker and around lunchtime there will be a chance to taste what I prepared in the morning.
If you are interested in how to cook either bread or cakes in a thermal cooker I will be happy to explain how this is done and show you examples.
We will also have a large range of Paramapara spices available on our stand. These genuine Indian spice mixes (not like your normal Indian Take Away) are ready to cook and ideal for use in a Mr D’s Thermal Cooker.
Paramapara spice mixes are: Gluten free – contain no hydrogenated veg fat – no MSG – no chemical preservatives – no artificial colour. They are 100% natural and veggie friendly.
You cannot buy these spice mixes in major supermarkets so if you want the real taste of India why not give our stand a visit.
We will be doing a special deal on the Mr D’s Thermal Cooker so if you don’t already own one it is worth popping by.
I do hope that you can join us at the show as we would love to see you.
GETTING TO THE SHOW
You may find http://www.multimap.com/ useful for planning your trip.
Follow the AA road signs to direct you to the Show. These are located on the motorways M3, M27, M271 and main arterial roads into Southampton.
Using Sat Nav?
The post code for the Show – SO15 1AG – will take you to the area of Southampton where you will find the Show entrance.
THE SHOWS OPENING TIMES
| Friday 14 September | 10am – 6.30pm | Public Preview Day |
| Saturday 15 September | 10am – 6.30pm | Standard Day |
| Sunday 16 September | 10am – 6.30pm | Standard Day |
| Monday 17 September | 10am – 6.30pm | Standard Day |
| Tuesday 18 September | 10am – 6.30pm | Standard Day |
| Wednesday 19 September | 10am – 6.30pm | Standard Day |
| Thursday 20 September (Ladies Day) | 10am – 6.30pm | Standard Day |
| Friday 21 September | 10am – 6.30pm | Standard Day |
| Saturday 22 September | 10am – 6.30pm | Standard Day |
| Sunday 23 September | 10am – 6pm | Standard Day |
ingredients
- 450g turkey, cut it cubes
- 400g tin of chopped tomatoes
- 200ml chicken stock
- 4 artichoke hearts, cut into four
- 1 onion, finely chopped
- 1 tbsp lemon juice
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 1 bay leaf
- 2 tbsp Madeira
- 250g egg noodles
- 25g feta cheese, crumbled
method
- Add all the main ingredients except the noodles and feta cheese to the inner pot and bring to the boil.
- Once boiling turn down the heat and simmer with the lid on for 5 minutes.
- Turn off the heat and transfer the inner pot into the outer insulated container, shut the lid and leave to thermal cook for a minimum of 2 hours.
- 10 minutes before ready to serve cook the noodles in salted water.
- Serve with the feta cheese crumbled over the top.
