Slow cooking made easy.

A twist on the traditional Easter Lamb dish and perfect  after a busy day out and about enjoying the holiday. Also a brilliantly convenient dish to come home to after a busy day at work.  It’s a deliciously tender, mouth-wateringly tasty and easy dish to do.

Serves 4

Preparation time: 10mins.

Ingredients:

1 tablespoon of Olive Oil

750g (1.5lbs) of Diced lamb

1 onion, chopped

2 cloves of diced garlic

2.5cms of root ginger finely chopped

2 tablespoons of flour

1 pint(600ml) of lamb stock ( a cube will be fine!)

1 teaspoon of ground cinnamon

pinch of cummin/chilli or tumeric – any or all will do.

75g Dried Figs (Tesco have them) – trim off the stalks or leave them out if you dont “do” figs!

40g toasted flaked almonds – for garnish – they really move the dish up a notch.

Salt and pepper

Method:

Heat the oil in the inner pot and add teh lamb pieces a few at a time until all the pieces are added then fry, stirring until browned and remove from the pot.

Add the onion to the pot and fry until begining to turn golden. Stir in the garlic and ginger, then mix in the flour. Gradually stir in the stock. Add the spices, figs and a little salt and pepper and bring it to the boil.

Once boiling, put the lid on and simmer for 5 minutes. Turn off the heat and transfer to the outer Thermal Cooking pot. Close the lid and leave to cook for 5-7 hours. If you leave for longet it will not matter.

Serve with rice/couscous/pasta or potatoes…whatever you prefer

After a busy day this casserole is the ideal meal when you return home!

Nice to come home to.....

Ingredients:

100g Pork Fillet

25g plain Flour

Sat & Pepper

15ml Paprika

50g Butter

1 Chopped onion

250ml stock (cube will do!)

60ml white wine (if you have sherry use it!)

250g mushrooms sliced quite thick.

150ml sour cream (to add in at end of cooking)

Method:

1.Season flour with salt and pepper & Paprika and coat the Pork

2. Heat the butter in the inner pot, add the pork and fry until golden

3. Add wine/Sherry and mushrooms and stir thoroughly

4. Bring to boiling point then turn down to a simmer for 5 minutes

5. Turn off the heat and transfer the inner pot into th outer thermal insulate pot.

6. Close the ld and leave to cook for at least 3 hours. If you leave it longer it will only improve.

7. Just before serving stir in the soured cream and check seasoning.

Serve with spuds, veg or noodles as they do in Hunagry!

Lots of tasty curries were had while in Asia from street vendors when I was there,and argubly they are some of the best. This is a really easy and tasty one for the The Thermal Chef

Serves 4
Ingredients:
• 1tbsp oil (not olive)
• 2 Shallots, peeled, halved and sliced
• 2 red chillis, halved, de-seeded (or not if you like real heat) and cut into fine shreds
• 1tbsp ground coriander & a handful of fresh to garnish.
• ½ tbsp ground turmeric
• 1 ½ tbsp brown sugar (if you have palm sugar even better)
• 2/3 medium sized sweet potatoes, peeled and cubed
• Chicken –  Thigh Fillets 4-6 or breasts 2-3. Make sure you remove the skin.

Half a pint of stock (chicken stock cube is fine)

A can of coconut milk

Handful of fresh basil leaves to tear for serving on top.

Method:
1. Heat the oil in the inner pot and cook the shallots over a medium heat until golden.
2. Add the chilli and spices then cook for another minute while stirring
3. Add the coconut milk, stock, sugar and sweet potato and bring up to just under boiling.
4. Cut the chicken into chunks and add to the stew and bring to the boil.
5. Turn down the heat and simmer for 5 minutes.
6. Cover and put the inner pot into the insulated outer container.
7. Put on the lid and cook for  2 hours. If you leave it longer its fine.
8. When ready to serve check the seasoning and stir in the basil leaves.
9. Serve with boiled rice or crusty bread.

Try This Tasty variation on an Irish Favourite.

Serves 4

Ingredients:
2 tbs Olive Oil
700g cubed lamb fillet
2 chopped onions
1 red chilli, split lengthways leaving top intact but with seeds removed
2 cloves of garlic – crushed
1 sprig of rosemary
250ml of white wine
Tin of chopped tomatoes
12 black olives
100g Linguine Pasta
150g Feta cheese
Fresh mint leaves

Method:
1. Brown the lamb in the inner pot, remove and cook the onions until soft then put lamb back and add chilli, garlic, rosemary wine and tomatoes.

2.Bring to a boil then turn down and simmer for 10 minutes and transfer the inner pot to the outer Thermal pot, close the lid and leave for 2 hours.

3. 30 mins before serving add the olives and the Linguini and bring the inner pot back to the boil on the stove and put back into the outer Thermal cooker and leave to cook for 30 mins.

Both Countries are in the "Stew" with IMF so let us eat "STEW"

4.Just before serving remove the chilli and rosemary and add feta and mint.

Serve with a Fresh Green Salad on the side!

Great evening warmer

Great meal to have now the weather has turned nasty and you’re home from a tiring day.

Preparation time: 5 minutes

Thermal Cooking time: min 2 hours

Ingredients:

100g Pork Fillet Sliced ( you can use chops too)

25g plain flower

15ml of paprika

50g of butter

1 chopped onion

1 sweet pepper (red/green or yellow)

250ml of stock (a cube is fine)

glass of sherry or wine (optional)

250g sliced mushrooms

Fresh Thyme

150ml creme fresh or soured cream

Method:

1.Season the flour with salt pepper and paprika and coat the pork

2. Heat butter in inner pot and brown pork

3. Add stock, sherry, mushrooms, peppers and thyme & stir well

4. Bring to thh boil then reduce to a simmer put the lid on and simmer for 5 minutes then transfer to the outer vacuum insulated pot to continue the cooking. Close the lid and leave for a minimum of 2 hours and if you leave it longer it will only improve

Just before serving stirn in the sour cream or creme fresh and dish out with Taglietelle or bolied potatoes. One to warm the cockles of your heart!