Author Archive: DaveKnowlesFilmmaker

Carrot Cake with Chopped Pecans

Posted on by
A wonderfully moist Carrot Cake that is sure to become a favourite.

Carrot Cake with Chopped Pecans

A wonderfully moist Carrot Cake that is sure to become a favourite.
Print Recipe Pin Recipe

Ingredients
  

  • 1/2 a cup of Oil
  • 1/2 a cup of Brown Sugar
  • 3 Eggs
  • 1 cup of Self Raising Flour
  • 1/2 a cup of Plain Flour
  • 1 teaspoon of Soda Bicarb
  • 2 teaspoons of ground Cinnamon
  • 2 medium Carrots grated
  • 1/2 a cup of chopped Pecans
  • 1 cup of Sultanas

Instructions
 

  • . Beat the Eggs and add the Sugar and Oil and continue beating until very frothy.
  • Sift together the Flours, Soda bicarb and Cinnamon.
  • Add the Egg mixture to the Flour and then stir in the grated Carrot, Pecans and Sultanas
  • Put the mixture into a 16cm cake tin that has been lined with baking paper and cover with a round of baking paper.
  • Cover the cake tin with a suitable lid or a trimmed sheet of Alfoil and press this down the sides firmly to hold.
  • Pour enough hot water into the inner pot so that it would come halfway up the side of the cake tin.
  • Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on it.
  • NOTE: if using the 3 litre inner pot the cake tin can sit on a folded pad of Alfoil
  • Bring the water to the boil, close the lid and turn down the heat to simmer gently for 30 minutes.
  • Turn off the heat and place the inner pot into the outer insulated container for a minimum of 5 hours.
2
0

Moroccan Lamb Stew

Posted on by

Moroccan Lamb Stew

Moroccan food appeals to all of your senses. The smell, colour and taste is so different to other cuisine.
A walk through the streets of Morocco will fill your nostrils with smells that will make you hungry.
Restaurants are decorated with mosaics and have richly woven carpets cover the floors. The table is laid with wonderful silver and copper ware that contrasts with the simple selection of mezze, which might include a bowl of olives or a selection of cooked vegetable salads dressed with olive oil, sprinkled with cumin and served a dip and flat bread.
This recipe which have the wonderful tastes of Morocco is very easy to make and should be served with couscous.
Print Recipe

Ingredients
  

  • 450 g lean leg of lamb cut into cubes
  • 1½ tsp ground black pepper
  • 1 tsp olive oil
  • 2 medium onions chopped
  • 3 cloves garlic finely chopped
  • 400 g tin of chopped tomatoes
  • 1 tbsp harissa paste
  • 400 g can chickpeas drained and rinsed
  • 350 g peeled pumpkin cut into 2.5cm cubes
  • 2 preserved lemons diced
  • 1 tsp salt
  • 2 tbsp mint chopped
  • 2 tbsp coriander chopped
  • 50 g couscous mixed with 65ml of boiling water per person

Instructions
 

  • coat the lamb with the black pepper.
  • Heat the oil in a frying pan and add the meat in batches. Brown all over then put it in the inner pot.
  • Cook the onions and garlic in the frying pan until they are soft. Add them to the inner pot.
  • Add the tomatoes, harissa, chickpeas, pumpkin, preserved lemon, mint and coriander and bring to the boil.
  • Put on the lid and turn down to a simmer and cook for 5 minutes.
  • Turn off the heat and place the inner pot into the insulated outer pot.
  • Put on the lid and thermal cook for a minimum of 4 hours.
  • 10 minutes before you are ready to serve add the couscous to boiling water. Give it a good stir and cover.
  • Serve the lamb on a bed of couscous.
0
0

Thai Red Curry with Cashew Nuts.

Posted on by

Thai Red Curry with Cashew Nuts.

The curry dishes of Thailand are eaten with plain jasmine rice or kanom jeen (round rice noodles). This helps to reduce the heat and the intensity of the flavors.
Curry is eaten like soup and diners normally share a bowl of curry which is accompanied by dishes with mild, salty, bitter and sweet tastes.
There are dozens of different types of curries in Thailand. They vary by the use of different types of curry pastes, the addition of coconut or water and different combinations of ingredients.
Although I have used a ready made red curry paste for this recipe I have also included a list of ingredients for those who wish to make your own. All you will need to do is grind all the ingredients together in a large pestle and mortar.
Print Recipe

Ingredients
  

  • 3 tbsp red curry paste if you are not making your own
  • 1 red onion finely sliced
  • 400 ml tin of coconut milk
  • 1 kaffir lime leaf
  • ½ tsp light soy sauce
  • 60 g baby corn cobs halved length ways
  • 125 g broccoli florets
  • 125 g French green beans cut into 5 cm lengths
  • 25 g cashews nuts
  • 15 fresh basil leaves
  • 1 tbsp coriander chopped
  • 1 tbsp roasted peanuts to garnish

Red Curry Paste (if you want to make your own)

  • 7 fresh red chillies
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2.5 cm piece galangal chopped
  • ½ stalk lemon grass chopped
  • 1 tsp salt
  • grated rind of 1 lime
  • 4 garlic cloves chopped
  • 3 shallots chopped
  • 2 kaffir lime leaves shredded
  • 1 tbsp vegetable oil

Instructions
 

  • Over a medium heat, add the red curry paste and the onion. Cook for 2 minutes stirring frequently.
  • Add the coconut milk and bring to the boil.
  • Add the light soy sauce, baby corn cobs, broccoli florets, French green beans and the cashews nuts. Put on the lid (if using the top pot for the rice use it instead of the lid).
  • Bring back to the boil then turn down to a simmer. Simmer for 2 minutes maximum.
  • Turn off the heat and put the inner pot into the insulated outer pot. Leave to thermal slow cook without power for 2 hours.
  • Before serving, remove the kaffir lime leaf and stir in the basil and coriander.
  • Serve with jasmine rice and garnish with peanuts.

Notes

METHOD (this recipe needs very little simmering before putting the inner pot into the outer container. If you simmer for too long it will break up the broccoli.)
If cooking rice in a top pot – put 1 cup of washed jasmine rice and 1½ cups of water in the top pot. Bring to the boil, stir, put on the lid and turn off the heat. At stage 3 above, instead of putting on the lid, use the top pot as the lid and then continue to stage 4.
0
0

Lentil and Cheese Roast

Posted on by

Lentil and Cheese Roast

This is a delicious dish and will be loved by both vegetarians and non vegetarians. On a hot summer day this will be the perfect accompaniment to a fresh green salad.
I have used a tin of ready cooked green lentils but you can use dried if you prefer. You will of course have to boil them and let them cool before adding them to the mixture.
To make this loaf you will need a loaf or pate tin that fits in the inner pot. The tin will need a cover of Eco friendly aluminium foil to stop the droplets of water from dripping on the surface of the roast. I used a Mr D’s bread tin, which has a lid and therefore is ideal.
Print Recipe

Ingredients
  

  • oil or butter to coat the inside of the loaf tin
  • 100 g fresh breadcrumbs toasted until they are golden colour
  • 225 g tin green or red lentils cooked and drained. If you are cooking your own they must be allowed to become cold before adding to the mixture.
  • 225 g grated vegetarian cheddar cheese
  • 2 tbsp fresh breadcrumbs
  • 1 leek finely chopped
  • 125 g mushrooms finely chopped
  • 2 tbsp parsley chopped
  • 1 tbsp lemon juice
  • 2 eggs lightly beaten
  • ½ tsp salt
  • ½ tsp pepper

Instructions
 

  • Grease the loaf tin well and coat with half the toasted breadcrumbs making sure that they stick to the sides.
  • In a bowl mix together all the rest of the ingredients.
  • Spoon the mixture into the loaf tin. Smooth the surface and cover with a layer of the toasted breadcrumbs.
  • Cover the tin either with Eco friendly aluminium foil or a lid.
  • Put a trivet in the inner pot and place the loaf tin on it.
  • Fill with hot water ¾ of the way up the side of the tin.
  • Bring to the boil and then turn down to a simmer.
  • Put on the lid and simmer for 15 minutes.
  • Turn off the heat and place the inner pot into the insulated outer container.
  • Shut the lid and thermal slow cook without power for a minimum of 4 hours. It can be left longer.
  • Serve hot with cooked vegetable or cold with salad.
0
0

OLd English Christmas Pudding

Posted on by

Old English Christmas Pudding

Learn how to make a traditional Old English Christmas Pudding using a thermal cooker! Join Mr. D in his kitchen as he walks you through this festive recipe step-by-step, from greasing the pudding basin to the final simmer. This energy-saving method ensures a delicious and perfectly cooked pudding for your holiday celebrations.
Print Recipe Pin Recipe

Ingredients
  

  •  115 g self-raising flour
  •  115 g raisins
  •  115 g sultanas
  •  115 g breadcrumbs
  •  115 g dark brown sugar
  •  115 g suet - grated vegetable shortening such as Trex, Crisco or Copha is a good substitute
  •  1 large apple peeled cored and chopped
  •  ½ tsp mixed spice
  •  ½ tsp ground cinnamon
  •  ½ tsp grated nutmeg
  •  2 Eggs
  •  1 lemon juice and rind
  •  4 tbsp dark rum
  •  250 ml milk

Instructions
 

  • Grease a 2 pint/1 litre pudding basin
  • Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
  • Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
  • Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
  • Put the mixture into the greased pudding basin.
  • Place a piece of greased, greaseproof paper on top of the mixture.
  • Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
  • Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
  • Once boiling turn down the heat and simmer for 30 minutes with the lid on.
  • Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
  • Once cooked remove the pudding and allow to cool before storing for Christmas.
  • Reheat before eating.

Video

0
0

Italian Lasagne

Posted on by
Lasagne in a thermal cooker

Lasagne

Who says homemade lasagna has to be a hassle? With my thermal cooker, you can enjoy this rich, cheesy classic without standing over the stove for hours. Perfect for busy days, camping trips, or just saving on energy costs!
✨ Why it’s amazing:
✔ Cooks itself while you get on with your day
✔ Saves money and energy
✔ Locks in all the flavor for a hearty, satisfying meal
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Ingredients
  

For the Meat Sauce:

  • 2 tbsp rapeseed oil
  • 1 large onion diced
  • 2 sticks of celery diced
  • 2 carrots diced
  • 500 g minced pork
  • 500 g minced beef
  • 2 tins 400g each of chopped tomatoes
  • 3 tbsp tomato purée
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 sprig of bay leaves optional
  • Optional: Oregano thyme, or other herbs to taste

For the Béchamel Sauce:

  • 570 ml milk
  • 50 g butter
  • 25 g plain flour
  • ¼ tsp grated nutmeg optional
  • 1 good handful grated Parmesan cheese or cheese of your choice
  • Salt and black pepper to taste

For the Lasagna Assembly:

  • Fresh or dried lasagna sheets
  • Grated Parmesan or mozzarella for topping
  • Water for thermal cooker base, approximately 2L for a Mr D's 3L cooker and 2.4L for a Mr D's 4.5L cooker

Instructions
 

Prepare the Meat Sauce:

  • Heat rapeseed oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally.
  • Add the minced pork and beef. Break up the meat while cooking, stirring for another 5 minutes until browned.
  • Stir in the chopped tomatoes, tomato purée, salt, and pepper. Mix well.
  • Add a sprig of bay leaves, if using, and bring the mixture to a boil.
  • Cover the pot, reduce the heat, and simmer for 15 minutes. Set aside.

Prepare the Béchamel Sauce:

  • Place milk, butter, and flour in a saucepan (no heat yet). Add grated nutmeg if desired.
  • Stir continuously while cooking over medium heat. Keep stirring to prevent lumps.
  • Once the sauce thickens, lower the heat and cook for an additional 5 minutes to eliminate the raw flour taste.
  • Stir in grated Parmesan and season with salt and pepper. Set aside.

Assemble the Lasagna:

  • In the thermal cooker’s top pot (or your chosen dish), spread a layer of meat sauce on the bottom.
  • Add a layer of lasagna sheets, cutting them to fit if needed.
  • Spread a layer of béchamel sauce over the pasta and sprinkle with Parmesan cheese.
  • Repeat the layers (meat sauce, pasta, béchamel, Parmesan) until the pot is almost full, finishing with a béchamel layer and extra cheese on top.

Cooking the Lasagna:

  • Pour 2L of water into the base of the Mr D's 3L thermal cooker.
  • Bring the water to a boil, then place the top pot with the assembled lasagna into the thermal cooker.
  • Bring the water and lasagna back to a boil, then reduce heat to simmer for 15 minutes.
  • Transfer the pot into the thermal cooker’s insulated outer container and leave it to cook for 2-3 hours. It can remain hot for up to 6-8 hours.

Serve:

  • Optionally, brown the top under a grill.
  • Serve with a salad, crusty bread, or your favorite sides.
  • Enjoy your delicious homemade lasagna, whether at home or on the go!

Video

Keyword boat meal, boat recipes, camping food, camping meals, caravan recipes, dave knowles filmmaker, Italian Food, lasagne, motoprhome meals, motorhome recipes, narrow boat meals, slow cooker without power, slow cooking, thermal cooker, thermal cooker power-free slow cooker,
1
0

Chinese Clay Pot Chicken cooked in a Thermal Cooker

Posted on by
Chines Clay Pot Chicken and Rice cooked without power in a thermal cooker.

Chinese Clay Pot Chicken & Rice

This delicious and aromatic Chinese Chicken Rice isa comforting dish made even easier with the use of a thermal cooker! Thechicken is marinated in a flavourful mixture of oyster sauce, soy sauce, ricewine, and sesame oil, then cooked with Chinese sausage, ginger, mushrooms, andfragrant rice. The thermal cooker ensures the dish stays warm and cooks toperfection with minimal energy.
This recipe is perfect for busy families, campers, boaters,or anyone looking for an effortless yet tasty meal. The chicken is tender, therice is full of flavour, and the best part is you can set it and forget it!Whether you're on the go or at home, this dish will satisfy your cravings forclassic Chinese comfort food.
Print Recipe Pin Recipe

Ingredients
  

The Marinade

  • 2 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sesame oil
  • 2 tbsp spring onions sliced
  • 1/2 tsp corn starch

The Main Ingredients

  • 25 g dried shiitake mushrooms soaked in warm water for about 30 mins
  • 900 g chicken thighs skin and bones removed
  • 2 tbsp vegetable oil
  • fresh ginger cut in batons
  • 2 cloves garlic minced
  • 175 g Chinese sausage
  • 900 ml chicken stock
  • 1 tbsp dark soy sauce
  • 400 g easy cook long grain rice

Instructions
 

Step 1: Make the Marinade

  • In a bowl, combine the marinade ingredients to create the marinade:
  • Mix well, ensuring the sugar and cornstarch are fully dissolved. Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, but for the best flavour, leave it overnight.

Step 2: Cook the Dish

  • Heat the Inner Pot:
  • Place the inner pot on medium heat and add 2 tablespoons of oil.
  • Sauté the Aromatics and Sausage:
  • Add the Chinese sausage and sliced ginger to the pot. Sauté for 4 minutes until the sausage releases its oils and the ginger is fragrant.
  • Cook the Chicken:
  • Add the marinated chicken pieces to the pot, allowing them to brown lightly. Pour in the chicken stock and stir to combine.
  • Add Remaining Ingredients:
  • Stir in the mushrooms and 1 tablespoon of dark soy sauce. Bring the mixture to a boil, stirring occasionally to ensure even cooking. Let it boil gently for a few minutes.
  • Add the Rice:
  • Stir in the rice, ensuring it's evenly distributed and submerged in the liquid. Bring the pot back to a boil and let it simmer for 2-3 minutes.
  • Transfer to the Thermal Cooker:
  • Place the inner pot into the insulated outer pot. Close the lid securely and leave it to cook in the thermal cooker for 2-3 hours. For longer journeys or meal prep, the dish can remain in the cooker for up to 5-6 hours, retaining heat and flavour.

Step 3: Serve and Enjoy

  • Fluff the rice gently with a fork, ensuring the chicken and rice are well mixed. Serve hot, garnished with fresh spring onions or a drizzle of sesame oil for extra flavour.
  • This energy-saving method creates a rich, flavourful dish perfect for family meals or on-the-go adventures!

Video

0
0

The Best Gluten Free Bread

Posted on by
Gluten Free Bread

The Best Gluten Free Bread

Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.
Print Recipe Pin Recipe

Ingredients
  

  • 150 ml warm milk 40°C
  • ½ tsp cider vinegar
  • 1 large legg
  • 3 tbsp rapeseed oil
  • 225 g white gluten free flour blend I use Doves Farm
  • ¼ tsp salt
  • 1 tsp quick yeast
  • 1 tbsp sugar

Instructions
 

  • Mix together the flour, salt, yeast and sugar.
  • In a bowl beat the oil, milk, vinegar and egg together.
  • Add the flour and mix to form a sticky dough. You are looking for a thick batter.
  • Cut a piece of greaseproof paper to line the bread tin.
  • Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
  • Add the batter to the bread tin and leave the lid off.
  • In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
  • Place the bread tin on a trivet in the inner pot.
  • Put the lid on the inner pot.
  • Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
  • After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
  • Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
  • Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
  • Put the inner pot on a heat source and bring back to the boil.
  • Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
  • 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 four hours. It can be left overnight.
  • Once cooked remove the tin from the inner pot and carefully take off the lid.
  • Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.
0
0

How to Make Bread in a Thermal cooker

Posted on by
Doris Grants No Knead Bread

How to make Bread in a Thermal Cooker

Learn how to make Doris Grant's No Knead Loaf from wartime Britain in a thermal cooker, cooked without power! Join Mr D as he demonstrates energy-saving bread baking techniques, creating moist and delicious loaves like gluten-free, seeded rustic, and wholemeal Doris Grant bread. Perfect for modern kitchens and sustainable cooking
Print Recipe Pin Recipe

Ingredients
  

  • 250 g seeded wholemeal bread flour
  • 1 tsp salt
  • 5 gm fast-action dried yeast
  • 3/4 tbsp clear honey
  • 175 ml warm water
  • butter or spread to grease the tin

Instructions
 

  • Cut a parchment (baking paper) base lining for the bread tin. Grease the tin, not forgetting the lid. Place the cut out parchment into the base.
  • 2 Sift the flours into a large bowl and reserve the grain - the brown bits that are too big to fit through the sieve.
  • 3 Add the salt and yeast and mix well.
  • 4 Make a hole in the centre and pour in the honey and slightly warmed water.
  • 5 Mix well with a wooden spoon to form a smooth dough.
  • 6 Dust your hands with flour and remove the dough. Shape the dough to fit the greased bread tin and place it in. Dust the top with the grain husks that you sieved earlier.
  • 7 Put the lid on the tin. Place a trivet in the inner pot, add 1 cup of boiling water and put the bread tin on the trivet. Put the inner pot into the insulated outer container and shut the lid.
(If at home you can use the airing cupboard.)
  • 8 Leave for 45 to 50 minutes to rise.
  • 9 Once risen, remove the inner pot from the outer container. Add boiling water until the water comes about 3/4 of the way up the side of the bread tin.
  • 10 Put the inner pot on a heat source and bring gently back to the boil
  • 11 Once boiling turn the heat down and simmer for 15 to 20 minutes with the inner pot lid on.
  • 12 Turm off the heat. Place the inner pot into the insulated outer container, shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  • Once cooked remove the tin from the inner pot, take off the lid, and after a few minutes run a knife carefully around the edge of the bread and tum out onto a rack.

Video

1
0

Levi Roots Jamaican Pork Chope with Rice & Peas

Posted on by
Jamaican Pork Chops Rice and Peas

Jamaican Pork Chops Rice and Peas

Inspired by Levi Roots’ flavours of theCaribbean, I’ve adapted his Jamaican Pork Chops and classic rice and peas forthe thermal cooker! This recipe is a delicious, energy-saving take on aJamaican favourite, with the pork chops slow-cooking to tender perfection in the main inner pot, while the rice and peas cook in the top pot, infused with coconut milk, red kidney beans, and fragrant spices. This setup ensures a flavourful, layered meal, perfect for anyone seeking a taste of the Caribbean with minimal energy use. Join me to see how to bring Jamaican warmth and spice to your table!
Print Recipe Pin Recipe

Ingredients
  

  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 4 big pork loin chops
  • 1 onion roughly chopped
  • 1 yellow pepper deseeded and cut into 3/4-inch cubes
  • 1 red pepper deseeded and cut into 3/4-inch cubes
  • 2 sticks of celery cut into 2 cm chunks
  • 2 cm piece of root ginger finely chopped
  • 2 garlic clothes finely chopped
  • 4 tbsp brown sugar
  • 3 tsp dried mustard
  • Juice of 1 lime
  • ½ tbsp West Indian hot sauce
  • 3 tbsp tomato purée
  • 400 g can chopped tomatoes
  • 150 ml water or chicken stock
  • Salt & pepper to taste
  • RICE & PEAS
  • 1 tbsp Rapeseed oil
  • 1 small onion finely chopped
  • 1 clove garlic chopped
  • 1½ cups of easy cook long grain rice
  • 200 g red kidney beans ½ a tin
  • 500 ml chicken stock or water
  • 160 ml Coconut cream you could use coconut milk if you like
  • Salt to taste

Instructions
 

  • Heat the oil in the inner pot at the chops and brown them on both sides. When brown put them on a plate for later.
  • In the fat left by the chops cook the onion, peppers and celery and cook them until they are quite soft, and the onion is pale gold.
  • Add the ginger & garlic then cook for another minute.
  • Stir in the sugar, mustard, lime and hot sauce. Cook for another minute.
  • Add the tomato purée, tomatoes, stock and stir.
  • Place in the chops and bring back to the boil.
  • Once boiling place, the inner pot into the outer insulated container and shut the lid.
  • Cook for a minimum of 1½ hours but you can leave it longer if you wish.
  • Before serving check the seasoning and adjust if needed and the serve with rice and peas
  • RICE & PEAS METHOD
  • Heat the oil in top pot and fry the onion until translucent.
  • Add the rice, stir well and add the water and coconut milk. Bring to the boil.
  • Add the kidney beans and thyme, bring back to the boil.
  • Season with the salt and freshly ground black pepper.
  • Place the top pot over the Jamaican Pork and shut the lid of the outer container.
  • Leave to cook for the same time as you leave the Pork.

Video

0
1