Thermosrecipe: A super bowl recipe for your thermal cooker-


Written by kmcgra
Monday, 22 September 2008

Step into any Mexican Restaurant in the the Southwestern United States and you will find Green Chili on the menu.  My favorite are green chili burritos, and I decided to make these to chow down during the superbowl.  It was a great game, and my wife and I had great food.

We got ourselves a “thermal pot” shortly before Christmas, and I wanted to give a go at making green chili in the thermal pot. The cooking process for green chile calls for a long simmer to allow the meat to break down and become tender. Once it is tender then you can shred it with a pair of forks.

What better way to do tenderize the meat than in the thermal pot. Temperatures are kept just below boiling point for long periods of time during the cooking process.

The one thing I was concerned about was that the chili would come out with too much liquid. The pot seals tightly, and does not allow steam to escape. Thus, there is no chance for the liquid to boil down.  I like my chili to be a little on thick side. This concern turned out to be a valid one, but there is a simple work around. The overall cooking time in a thermal pot was a little longer, but I did use less energy than using the stove.

First, cut about about 3 pounds of pork into 1 or two inch cubes. I used a pork loin roast, with some of the fat trimmed off.  Place the meat in the inner pot, Pour in equal parts of chicken broth, water, and your favorite beer.  Yes, beer.  Put in just enough liquid to cover the meat.

Cubed pork in beer and spices

Cubed pork in beer and spices

A variet of spices were used in this batch of green chili

A variety of spices were used in this batch of green chili

I am serious about spices, and I use a wide variety in my chili.  I drop a little bit of each of the following:

A Bay leaf
Celery salt
A dash of powdered chicken bullion
Black pepper
Red pepper
Chili powder

Other ingredients you will need:
A can or bottle of your favorite beer
6 or 7 or 8 – 4oz. cans of green Chile peppers. 
Chopped cilantro
Chicken broth

Also, if you can get your hands on Mexican oregano, use that as well. Mix all the spices with the meat, water, broth, and beer, yes beer, together well. Put in whatever else you may like. Place the inner pot on the stove and and bring to a boil. I let it boil for a few minutes. Then I placed the inner pot into the thermal pot and sealed it.  I let it sit for 3 hours in the thermal pot. Do not open it to check! Just let it go. The thermal pot is extremely well insulated and will retain a nearly stationary temperature for that time period with no use of electricity.

Still steaming after three hours in the thermal pot

Still steaming after three hours in the thermal pot

After three hours I opened the pot, and I was greeted with a steaming hot pot. It was as if I had never taken it off the stove.  Now, remove the meat from the liquid and place it into a large bowl.  Place the inner pot on the stove and start to boil some of the liquid off.  This is how I dealt with the excess liquid.  Grab two big forks and shred the meat in the bowl.  With a three hour cook time at around 200 degrees, the meat will be very tender and pulling it apart should be easy.

Add the shredded meat back to the liquid, along with 6 or 7 cans of green Chile peppers.  If you like more, than add more. Let everything cook down for about another hour. Add a little cilantro near the end.

If you think the sauce still has too much liquid then add a little cornstarch to a cool cup of water, and mix it into the chili while it is boiling. That will help it thicken. 

Serve the green chili on a warm tortilla with a little lettuce, tomato, cheese, and whatever else you like.

Cooking Rice in your thermal cooker « Thethermalcook’s Blog

Cooking Rice in your thermal cooker « Thethermalcook’s Blog.

Cooking Rice in your thermal cooker

Rice fields in Indonesia

Probably like you, many of the meals I cook, involve serving them with rice. If you own a thermal cooker there are two way to deal with this.
If your thermal cooker has only one inner pot (some thermal cooker have two) I can either put a trivet in the bottom (its legs in the food) and put something like my cake tin containing part boiled rice on the trivet or cook your rice about 30 minutes before I want to eat in a separate saucepan. If you on the other hand have a Mr D’s top pot you can follow the recipe and then put the top pot in the inner pot before placing the inner pot into the outer container.
In the past I have tried many methods of cooking rice. These include Jamie Oliver’s rice cooking method from his book “Ministry of Food” and Madhur Jaffrey’s methods from her book “Illustrated Indian Cookery”. All of these work but take far more time than my method and do not seem to be any better.


  • 1/2 cup of rice per person. I always use Basmati rice except for when I am cooking Thai food. With Thai I prefer Jasmine rice.
  • 1 cup of water for each 1/2 cup of rice.
  • Salt to taste.


  1. Add the water to a saucepan.
  2. Add salt tasting the water until you can taste the salt. Vary the amount to your taste but remember if you can’t taste the salt in the water your rice will tend to be bland.
  3. Bring the water to the boil.
  4. Pour the rice into the boiling water and bring it back to the boil.
  5. Boil it gently (a rolling boil) for 5 minutes.
  6. Turn off the heat and put a lid on the pan.
  7. Leave for about 30 minutes and you then will have perfectly cooked rice.
  8. Before serving fluff up with a fork.

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Chicken Carbonara –

Chicken Carbonara

There is no need to precook the pasta in this dish.

Meat Balls
400 grams of chicken mince
2 cloves of garlic 1 egg
1 tablespoon of finely chopped parsely
1 tablespoon of flour
A pinch of salt and pepper
2 tablespoons of oil
2 onions coarsely chopped
1 stick of celery sliced
2 zucchini’s sliced
1 x 500 ml jar of carbonara sauce
500 ml of chicken stock
1/2 a cup of fresh parsely chopped
Salt and pepper to taste
1 1/2 cups of spiral pasta
Grated cheese to serve.

Simmering time on the stove top: 4 minutes

Thermal Cooking time: 1 hour minimum

1. Mix together the chicken mince, garlic, egg, finely chopped parsely, flour, salt and pepper.
2. Seperate into small portions.
3. Roll these portions into balls approximately 2 cm in diameter.
4. Heat 1 tablespoon of oil in the inner saucepan over a low-medium heat.
5. Brown half the meat balls and place them to one side.
6. Brown the other half of the meat balls and place them with the rest.
7. Add the other tablespoon of oil to the saucepan and brown the onions over a low heat for 2-3 minutes.
8. Add the garlic and celery and continue to cook for a few minutes until the onions start to clear and soften.
9. Add the zucchini and stir fry for a further minute.
10. Add the meat balls back into the saucepan and stir in the Parsely.
11. Add the carbonara sauce and the stock.
12. Bring the mixture to the boil.
13. Turn down the heat and simmer gently for 3 minutes.
14. Add the pasta to the simmering sauce and continue to simmer a further minute with the lid on.
15. Turn off the heat and transfer the saucepan into the vacuum insulated outer container.
16. Close the lid and leave for a minimum of 1 hour.
17. Serve with grated cheese and a tossed green salad of your choice.

Thai Green Curry Chicken –

Thai Green Curry Chicken

A delightful mild curry chicken that has so much flavour.

1 tablespoon of Oil
500 grams of sliced Chicken Fillets
3 tablespoons of Green Curry Paste (Valcom Brand is wonderful) NOTE: You can increase or decrease the amount of curry paste to suit your own requirements.
400 ml tin of Coconut Cream
2 tablespoons of Fish Sauce
2 teaspoons of Sugar
1 cup of chopped Pumpkin
1 cup of Green Beans (you can use dried or frozen also)
1 cup of fresh Basil Leaves, chopped
2 Kaffir Lime Leaves or 1 cup of freshly chopped Coriander
Fragrant Rice to serve.
NOTE: The supermarkets have excellent Basil and Coriander pastes that can be substituted if required.

Simmering time on the stove top: 5 minumtes

Thermal cooking time: 30 minutes minimum

1. Stir fry the curry paste in the oil over a low heat, until fragrant.
2. Add the chicken and pumpkin then stir fry over a medium heat for a few minutes.
3. Add the remaining ingredients, lower the heat and slowly bring it to the boil.
4. Put the lid on and simmer gently for 5 minutes.
5. Turn off the heat and transfer the pot into the outer insulated container and close the lid.
6. Leave for a minimum of 30 minutes.
7. Serve on a bed of fragrant steamed rice.
NOTE: If you are using the double pot Thermal Cooker you can be cooking the rice at the same time in the second pot.

These recipes are written for standard cooking on a stovetop or in an oven. To adapt them for a thermal cooker, use the same ingredients and follow the same steps, using the inner thermal pot.

Bring ingredients to a boil, making sure the internal temperature of the meat reaches 203 degrees (this may require 10 minutes of boiling). Place the inner pot into the insulated outer thermal pot; seal and let sit for the same amount of time as called for in the original recipe.

Sweet-Sour Spareribs
5 pounds spareribs
2 tablespoons soy sauce
1/4 cup flour
1/4 cup vegetable oil
2 cloves garlic, crushed
2 small pieces ginger, crushed
2/3 cup apple cider vinegar
1-1/2 cups water
1 cup brown sugar
2 teaspoons salt

Cut spareribs into 1-1/2-inch pieces. Sprinkle with soy sauce and flour; mix gently.

In large saucepan, heat oil. Brown spareribs with garlic and ginger; drain fat.

Add remaining ingredients and simmer 55 minutes to 1 hour. Serves 6.

Approximate nutritional analysis, per serving: 900 calories, 62 g total fat, 21 g saturated fat, 185 mg cholesterol, 1,300 mg sodium, 41 g carbohydrate, no fiber, 35 g sugar, 41 g protein

Chinese-StyleOxtail Soup
2 pounds oxtail pieces
2 quarts water
2 large carrots, in 2-inch pieces
1 cup shelled raw peanuts
5 dried red dates
2 teaspoons salt

Put oxtail pieces into large sauce pot; add water to cover. Boil 5 minutes; drain and rinse oxtail pieces.

Add 2 quarts water and remaining ingredients. Cover and bring to boil; simmer 2-1/2 to 3 hours. Serves 6.

Approximate nutritional analysis, per serving: 250 calories, 17 g total fat, 4 g saturated fat, 40 mg cholesterol, 800 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 18 g protein.

Baked Beans with Portuguese Sausage
1 pound Portuguese sausage
1 can (1 pound, 15 ounces) pork and beans
1 can (15 ounces) kidney beans, drained
1 large onion, chopped
1 cup ketchup
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
3 tablespoons dark molasses
1 tablespoon mustard
1/2 teaspoon vinegar

Preheat oven to 350 degrees.

Cook sausage in water 10 minutes; drain and slice.

Put sausage, beans and onion into 3-quart baking dish. Combine remaining ingredients and stir into bean mixture. Bake, uncovered, 1 hour. Serves 10.

Approximate nutritional analysis, per serving: 350 calories, 14 g total fat, 4.5 g saturated fat, 25 mg cholesterol, 1,250 mg sodium, 45 g carbohydrate, 7 g fiber, 23 g sugar, 16 g protein

Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO’s database of recipes, accessible online at

Easy Chicken Stew

WFMW – Easy Chicken Stew


  • 2 chicken thighs (cut into small pieces) – marinate with 1 tbsp oyster sauce, dash of dark soy sauce, dash of pepper for about 20 mins.
  • 2 large potatoes – peel and cut into cubes
  • 2-3 medium carrots – peel and cut into cubes
  • 2 medium onions – peel and quartered
  • 1-2 star anise
  • 1/2 cinammon stick
  • 1 tbs oyster sauce (in addition to 1 tbs used to marinate chicken)
  • 1 tbs dark soy sauce (the thick sort)
  • 2 tbs light soy sauce
  • 1 tbs worchester sauce
  • 1/2 – 1 tbs sugar
  • 2 cups water
  • 1 tbs cornstarch

What I do is put everything into the inner pot of the cooker and bring it to a boil over the stove for about five minutes. Then I remove the inner pot from the stove and plonk it into the outer pot. The stew’s ready 2-3 hours later!

Lamb Shanks in Rich Tomato Sauce

Boiling time on stove: 15 minutes

Cooking time in Dream-Pot: 5 hours

4 Lamb shanks (each cut into 3 or 4 pieces)
4 tbsp plain flower (season with salt and pepper)
4 tblsp oil
2 cloves garlic
2 onions
2 tsp curry powder
2 tblsp sugar
4 tblsp cornflour
salt and pepper
2@400g tins peeled tomatoes
2 tblsp tomato paste
1 tsp salt
1 pinch dried mixed herbs
2 cups hot water

1. Dust the shanks with seasoned flour
2. Brown the shanks in hot oil in a heavy based frying pan. set aside
3. Saute the garlic and onions in a little hot oil in the large inner pot. Ensure the heat is not too high so that the garlic does not burn. Stir continually
4. Mix the curry powder into the garlic and onion
5. qadd the tomatoes with liquid, tomato paste, salt , mixed herbs and hot water
6. Bring to boil, stirring continually
7. Add the lamb shanks.Stir,Cover with lid an dbring back to boil again , stirring intermittently
8. Adjust heat to maintain a continual gentle boil for 15 minutes, checking and still stirring occasionally
9.Transfer into Dream Pot
10. Prior to serving, thicken the liquid and adjust the seasoning to taste with salt and pepper. To do this, remove the lamb shanks. Place the inner pot back onto the heat and bring back to boil, stirring. Add the cornflour (mixed with a little water to make pourable paste). Continue to stir until thickened. Then add the sugar and extra salt and pepper to taste
11 Return the lamb shanks to the sauce , bring back to boil and serve

I am sure that some of the ingredients in the Cobb thread would add to what looks like a tasty recipe.

The beauty of the Dream Pot is that meals can be prepared well ahead and can be eaten several hours after the completed cooking time (5 hours for shanks).

Pot Roast

innerpot boiling time on stove 30 mincooking time in dream pot 2/hrs

1 1/2 kg piece rolled chuck roast


put meat piece into inner stainless steel pot

cover with hot water until the pot is 2/3 full

add seasoning and bring to the boil

when boiling.reduce heat and boil gently low heat for 30 min

transfer stainless steel pot to outer pot for 2 hours

thermo cooking time approx 30 min per 500 g plus another 30 min extra

Corned Silverside 1170289519.jpg

Boiling time on stove: 20 minutes
Cooking time in Dream-Pot: 3 hours minimum


  • 1.5 kg corned silverside
  • 1 cup brown sugar
  • 1 cup brown vinegar
  • 1 tbs french mustard
  • hot water


  1. Place all ingredients into large inner pot. Cover until approx. 2/3 full with hot water and bring to the boil, stirring occasionally.
  2. Gently boil on low heat for twenty minutes, covered with lid, checking occasionally that a gentle boil is maintained. If desired, add whole vegetables for the last 10 minutes of the boiling time
  3. Transfer into the Dream-Pot for 3 hours minimum. Can be served after 3 hours, or when travelling, serve at day’s end

Main Meals

Many of the following recipes were found here:

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.

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:

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.

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