Main Meals

Many of the following recipes were found here: http://www.thermalcookware.com.au/main.php?mod=Dynamic&id=23

Click on the individual headings to goto the specific recipe.

Stuffed Cabbage Rolls
An interestingly tasty dish that is visually appealing.

Serves 6.

* 1 head of green Cabbage.
* 1 teaspoon of Cumin Seeds.
* 1 lb (1/2 a kg) of minced Turkey.
* 1 teaspoon of Olive Oil.
* 1 large Onion, peeled and cut into chunks.
* 3 cloves of Garlic, peeled and crushed.
* 1/2 a cup of green Capsicums, seeded and cut into chunks.
* 1/4 of a cup of chopped Parsley.
* 1/4 of a cup of Tomato Paste.
* 1/2 a teaspoon of ground Cumin.
* 1 tablespoon of dried Dill.
* 1/2 a teaspoon of Salt.
* 1/4 of a teaspoon of ground Black Pepper.
* 3 cups of cooked long-grain Brown Rice.
* 1 Egg, well beaten.
* 1 litre of Tomato Juice.
* 2 tablespoons of Corn flour.

Cooking time on the stove: – 15 minutes.

Thermal cooking time: – A minimum of 2 hours.

1. Core the Cabbage with a sharp knife.
2. Place the cored Cabbage in a large pot and cover it with water.
3. Bring the pot to the boil for 3 minutes.
4. Remove the Cabbage and when it is cool enough to handle break off as many leaves as are cooked to a supple softness.
5. You will need 12 leaves so you may have to replace the Cabbage in the boiling water to prepare the remaining leaves.
6. Heat the Olive Oil in a large frying pan on medium heat and toast the Cumin Seeds for 2 minutes.
7. Add the minced Turkey and cook until browned, stirring to ensure the meat is freely broken into small pieces.
8. Add the Onions and Garlic and cook until the Onions are translucent, about 3 minutes.
9. Add the green Capsicum, Parsley, Tomato Paste, Cumin, Dill, Salt and Pepper and mix together thoroughly.
10. Remove from the heat and stir in the cooked Brown Rice and the beaten Egg.

To make the Rolls: –

1. Lay the Cabbage leaf flat and spoon 2/3 of a cup of the filling into the centre.
2. Fold all four sides until they meet in the centre.
3. Tie securely with butchers string and place them into the Cook and Carry pot.
4. When all the rolls are inside pour in the Tomato Juice and use medium heat to bring the covered pot to the boil.
5. Boil for 1 minute.Turn off the heat and transfer the pot into the Thermal Cooker. for a minimum of 3 hours.

Making the sauce: –

1. Make a sauce by stirring the liquid from the cooked Cabbage rolls into a medium saucepan.
2. You should have approximately 3 cups and if there is not enough you can add more Tomato Juice.
3. Remove 4 tablespoons of this liquid and mix it with the Corn flour in a small bowl to make a paste.
4. Bring the liquid in the saucepan to the boil then remove from the heat.
5. Stir in the paste and then return the saucepan to the heat stirring as it comes to the boil to thicken.

Serving: –

1. Cut the Butchers string off the rolls and remove carefully.
2. Place two rolls on each serving plate and cover with the sauce.

Jambalaya
A traditional hot chunky style chicken stew that really brings out the flavours of the deep south.

Serves 6

* A 3.3 lb (1 1/2 kg) whole Chicken.
* 1 Teaspoon of Olive Oil.
* 125 grams (4.4 ounces) of Short Cut Bacon, sliced into approximately 2 cm pieces.
* 3 medium Onions, peeled and chopped into large chunks.
* 3 cloves of Garlic, peeled and crushed.
* 1 Red Capsicum, seeded and chopped into 2 cm cubes
* 1 Yellow Capsicum, seeded and chopped into 2 cm cubes.
* 3 medium Carrots, peeled and finely sliced.
* 2 stalks of Celery, finely chopped.
* 1 tablespoon of Chili Powder.
* 1/2 a tablespoon of Crushed Cayenne Pepper or Paprika.
* 1-1/2 cups of Long Grain White Rice.
* 1/2 a cup of Tomato Paste.
* 3 cups of Ham Stock.
* 1 can of tinned Diced Tomatoes.
* 1/2 a teaspoon of crushed Black Pepper.
* 1/2 a cup of minced Parsley.
* 1 Bay Leaf.
* 1 bunch of Fresh Spinach, remove the stems, rinse well and cut into fine shreds.

Cooking time on the stove: – 17 minutes including frying time.

Thermal cooking time: – A minimum of one hour.

1. Cut the legs, thighs and breast off the Chicken, remove the skin and bones then cut the meat into large chunks and set this aside.
2. Note: – the Chicken discards and bones can be used for a stock for other meals later.
3. Lightly brown the Chicken in the pot then remove it and place it aside for later.
4. Pour the Olive Oil into the pot and add the Bacon and brown it on all sides.
5. Stir in the Onions and Garlic, and cook for 2 minutes.
6. Add in the Capsicums, Carrots, Celery, Chili Powder and Cayenne (or Paprika), and stir until all the vegetables are coated with the spices.
7. Add the rest of the ingredients except the Spinach, bring the mixture to the boil and then turn down the heat to simmer for 15 minutes with the lid on.
8. Turn off the heat and transfer the pot into the Thermal Cooker for a minimum of one hour.

To serve: –

* Spread the Spinach shreds over each plate to form a crisp green nest and then spoon the hot Jambalaya on to this nest.

Poached Herb Chicken
Herbed chicken and vegetables…what more can you say…..just enjoy.

Serves 6

* 1 roasting Chicken approximately 3.75-4.5 lb (1 3/4 to 2 kg).
* 1 cup assorted Fresh Herbs of your choice.
* I teaspoon of Olive Oil.
* 1 medium white Onion, peeled and coarsely chopped.
* 3 large Carrots, peeled and cut into quarters.
* 6 medium Red Potatoes, well scrubbed but not peeled.
* 6 cups of Chicken Stock.
* 1 Teaspoon of Salt.
* 10 whole Black Peppercorns.
* 2 cups of fresh Green Beans.
* 1/4 of a cup of Dijon Mustard.
* 3 tablespoons of Cornflour.

Cooking time on the stove: – 10 minutes.

Thermal Cooking time: – A minimum of 3 hours.

1. Wash and dry the Chicken, removing any visible fat.
2. Stuff the cavity with the Herbs and then put it in the refrigerator until ready for use.
3. Heat the pot on medium and add the Olive Oil and Onions, fry for about 3 minutes.
4. Add the Carrots and continue frying for another 2 minutes.
5. Place the prepared Chicken on top of the Onions and Carrots and then tuck the Potatoes all around the Chicken.
6. Pour the Stock over the Chicken and Vegetables and bring to a full boil.
7. Add the Salt and Peppercorns, skimming off any foam that rises to the surface.
8. Place the Green Beans on top of the Chicken and put the lid on the pot.
9. Turn off the heat and transfer the pot into the Thermal Cooker.
10. Leave for a minimum of 3 hours.

Before serving the meal: –

Make the sauce.

* Take 3 cups of the hot Chicken Stock from the pot and pour it into a fat strainer jug.
* When the fat has risen to the top, pour the “defatted” liquid into a saucepan.
* Remove 1/3 of a cup of this liquid and mix it with the Cornflour in a small bowl to make a paste.
* Stir the Mustard into the saucepan and heat gentle.
* Remove the saucepan from the heat, stir in the slurry and then return to the heat and bring the mixture to the boil to thicken.
* When suitably thickened turn off the heat.

To serve the meal.

* Remove the Chicken from the pot and slice it thinly.
* Serve the Chicken with the Potatoes and Green Beans and pour the sauce over the top.

Spicy Baked Beans
A hot and spicy bean meal that is well accompanied by nachos and dipping chips.

Serves 12

* 1 teaspoon of Olive Oil.
* 2 1/2 cups of chopped Onions.
* 2 cloves of Garlic, peeled, crushed and finely chopped.
* 1 tablespoons of freshly grated Ginger.
* 2 cups of Carrots, peeled and finely sliced.
* 2 cups of Apples, peeled and cored and sliced.
* 1 teaspoon of Cayenne Pepper.
* 1/2 a cup of Tomato Paste.
* 1/2 a cup of Dijon Mustard.
* 2 tablespoons of Worcestershire Sauce.
* 1/2 a cup of Brown Sugar.
* 2 tablespoons of Balsamic Vinegar.
* 1 cup of Tomato Paste or Tomato Sauce plus a half a cup of water.
* 1/2 a cup of Raisins.
* 1/2 a tablespoon of crushed Chili Pepper.
* 1 Bay Leaf.
* 2.25 lb (1kg) of Red Kidney Beans soaked overnight beforehand.

Cooking time on the stove: – 5 to 10 minutes.

Thermal cooking time: – a minimum of 4 hours.

1. Add the oil to the bottom of the pot and fry the Onions over a medium heat for approximately 3 minutes or until they soften and clear.
2. Remove from the heat and add the chopped Garlic, Ginger and Cayenne allowing the mixture to cool for about 30 seconds, stirring to release the volatile oils.
3. Stir in the Carrots and Apples until they are well coated with the spices.
4. Add the rest of the ingredients, stir thoroughly and place back on the heat to bring the mixture to a steady boil.
5. Turn off the heat and transfer the pot to the Thermal Cooker, close the lid.
6. Leave the meal to Thermal cook for a minimum of 4 hours.

Lamb Shanks with Cous Cous
A tasty and hearty meal with the Lamb Shanks tenderised to perfection.

Serves 4.

* 1 cup of Chick Peas soaked over night.
* 4 Lamb Shanks trimmed to fit the pot.
* 1/2 a cup of Flour.
* 4 large Onions cut into quarters.
* 3 cloves of Garlic crushed.
* 1/2 a table spoon of mixed dried Herbs.
* A small bunch of Parsley finely chopped.
* 2 table spoons of Curry Paste (mild, medium or hot as required).
* 3 Potatoes cut into large chunks.
* 4 Carrots sliced thickly.
* 4 large chunks of Pumpkin.
* 3 cups of water or Vegetable Stock.
* 2 table spoons of Tomato Paste.
* Salt and Pepper to taste.
* 400 grams (14.1 ounces) of Cous Cous.

Cooking time on the stove: – 15 minutes.

Thermal cooking time: – a minimum of 4 to 5 hours.

1. Toss the shanks in seasoned flour.
2. Place the shanks, onions, vegetables and herbs into the pot.
3. Mix the curry paste and tomato paste with the stock and add to the mixture.
4. Bring the mixture to a simmer point and add the pre-soaked chick peas.
5. Turn down the heat and simmer for 15 minutes with the lid on.
6. Turn off the heat and place the pot into the Thermal Cooker and close the lid, leaving it for atleast 4 to 5 hours.
7. Cook the cous cous separately as per the packet direction when you are ready to eat.
8. Serve the cous cous as an accompaniment to the main meal.

Simple Lamb or Beef Stew
A delightfully hearty meal for lunch or dinner especially when the weather is colder.

Serves 6.

* 2.25 lb (1 kg) of Lamb or Beef cubed into large pieces.
* 2 tablespoons of plain Flour.
* 1 tablespoon of Olive oil.
* 2 large Onions cut into quarters.
* 2 cloves of Garlic crushed.
* 1 stalk of Celery sliced into medium pieces.
* 1 Parsnip cubed into small pieces.
* 1 Carrot cubed into small pieces.
* 2 Potatoes cut into quarters
* 1 packet of dried Green Peas.
* 1 Massel Vegetable Stock Cube.
* 2 table spoons of Soy Sauce.
* 1/2 a cup of Barley.
* 3 cups of water.
* Salt and Pepper to taste.

You can vary this to suit your tastes by the following: –

* Add some mixed Herbs, either dried or fresh.
* With the beef you can substitute one cup of water for a cup of Red Wine.
* You may add two table spoons of Thai Red Curry Paste.
* You may also add a tin of Tomatoes however you will need to adjust the water amount to compensate.
* You may also substitute Frozen Vegetables for the fresh mentioned above.

Cooking time on the stove: – 12 to 15 minutes.

Thermal cooking time: – A minimum of 3 to 4 hours.

1. Heat the oil in the pot and cook the onions and garlic over a medium heat until they are transparent.
2. Remove the pot from the heat.
3. Toss the cubed meat in seasoned flour.
4. Add the vegetables, soy sauce and water to the pot with the cooked onions and garlic,
5. Bring the contents to the boil over a medium heat and add the Meat, Barley, Stock and Dried Peas.
6. Reduce the heat to a slow simmer for 12 to 15 minutes with the lid on, stirring occasionally.
7. Turn off the heat and transfer the pot into the Thermal Cooker for a minimum of 3 to 4 hours

Coq au Vin
A very tasty chicken dish rich in mushrooms, bacon and herbs. One that will have them coming back for more.

Serves 6.

* 3-3.3 lb (1 1/2 kg) of Chicken pieces.
* 3 slices of Bacon.
* 4 Spring Onions chopped.
* 4 small Onions sliced.
* Some Olive oil for frying.
* 250g of button Mushrooms.
* 2 cloves of Garlic crushed.
* 1 tablespoon of dried Thyme.
* 8 small Potatoes, scrubbed and halved.
* 1 cup of Red Wine.
* 1 cup of Chicken Stock.
* A small bunch of Parsley finely chopped.

Cooking time on the stove: – 10 minutes

Thermal cooking time: – A minimum of 1 hour

1. In a large frying pan, fry the chicken pieces until well browned on all sides.
2. Remove these and place them to one side.
3. In the same pan brown the bacon and spring onions and then remove them to one side.
4. Place the onions, mushrooms and garlic into the pot.
5. Add the chicken, bacon, spring onion, salt and pepper to taste, thyme, potatoes, wine and stock.
6. Bring the contents to the boil with the lid on and then turn down the heat to simmer for 10 minutes on low.
7. Turn off the heat and transfer the pot into the Thermal Cooker and close the lid.
8. Leave to Thermal cook for a minimum of one hour.

Recipes above were found here: http://www.thermalcookware.com.au/main.php?mod=Dynamic&id=23

Corned Silverside.

1 ½ to 2 kilogram piece of Corned Beef (choose a square cut piece to fit easily)

2 Bay leaves

1 large Onion

3 strips of Orange peel

4 Cloves

2 tablespoons of Brown Sugar

1 cup of Balsamic Vinegar

1 tablespoon of Mustard

½ a tablespoon of Peppercorns

Water to cover.

Simmering time on the stove top: 30 minutes

Thermal Cooking time: 3 to 4 hours minimum.

Place all the ingredients into the inner pot.

Bring the contents to the boil.

Reduce the heat to a simmer.

Simmer gently for 30 minutes with the lid on.

Turn off the heat and transfer the inner pot to the outer Thermal Container.

Leave to complete the cooking for 3 to 4 hours minimum.

You can add the required vegetables whole with the corned beef while it is being simmered or else you may wish to freshly cook vegetables to serve with the corned beef when you are ready to eat.