Thermo Cooker
I have just received this email from Sally who with her family are crossing the Atlantic in their boat Jacaranda.
Dave,
Thank you for your swift response to my queries. I thought you may be interested to hear that the Thermal Cooker is being a huge success on our passage across the Atlantic. I make bread daily, casseroles, rice and cakes on the days I am not using the cooker for our main meal. I
Sally
Continue reading about Family cross the Atlantic with a Mr D’s Thermal Cooker
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.
I once again used a roasting bag to cook the tuna in as I was only cooking for two people.
ingredients
- 2 tuna steaks
- 1tbsp red Thai curry paste
- 400ml tin of coconut milk
- 2 tbsp of fish sauce
- 200g bean sprouts, washed
- 100g mushrooms, thinly sliced
- 2 tbsp seseme oil
- 2 tbsp soy sauce
- 2 pak choi, sliced
- 100g Thai rice noodles
method
- Mix the curry paste, coconut milk and fish sauce together. Place the tuna steaks, and the mixture in a roasting or vacuum bag and remove as much air as possible.
- 75% fill the inner pot with water and bring to the boil.
- When boiling add the tuna and curry mix in the bag and put on the lid.
- Turn off heat and place the inner pot into the insulated outer container and shut the lid.
- Leave to cook for 1 hour.
- While cooking toss the bean sprouts and mushrooms in the sesame oil and soy sauce and leave in the fridge or a cool place.
- Place the noodles on a bowl and pour over 500ml of boiling water and leave for 15 minutes until soft.
- When the tuna is ready drain the noodles and place on the plate along with the pak choi and bean sprout/mushroom mix. Place the tuna on the noodles and pour over some of the sauce it has been cooked in.
- Drizzle a little soy sauce over the pak choi and serve.
I used a vacuum sealing machine for the salmon but you could use a roasting bag. For Salmon mix go to http://mrdscookware.com/colmans-lemon-dill-salmon-season-shake/
ingredients
- 500g salmon fillet
- 1 pack of Colman's lemon & dill salmon seasoning mix
- 3000g small new potatoes, unpeeled
- 125g sugar snap peas
- 3 carrots, peeled and sliced into 2 to 3 cm pieces
method
- Rub the salmon with the lemon and dill mix and vacuum seal it in a bag.
- 75% fill the inner pot with water and add the potatoes, carrots.
- Bring to the boil. When boiling turn down to a simmer and simmer for 5 minutes.
- Add the peas and take the inner pot off the heat and add the salmon. Top up with a little boiling water if needed.
- Place the inner pot into the insulated outer container and shut the lid.
- Leave to cook for 1 hour.
- Serve with a drizzle of a nice quality olive oil.
Continue reading about SOUS-VIDE SALMON (cooked in Mr D’s Thermal Cooker)
