Tag Archives: boat cooking

Miss South’s Goulash cooked in a power free Thermal Cooker

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Miss South's Goulash

Miss South’s Goulash

Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
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Equipment

  • 1 Thermal Cooker
  • Blender

Ingredients
  

  • 500 g stewing steak or brisket cubed.
  • 1 tbsp plain flour.
  • 1 onion chopped
  • 2 cloves of garlic finally diced.
  • 1 red pepper or 75g char grilled red pepper from a jar.
  • 400 g tin of chopped tomatoes
  • 4 tsp smoked paprika preferably sweet.
  • 1 tsp caraway seeds
  • ¼ tsp cayenne pepper.
  • 400 g tin of plum tomatoes
  • 500 ml hot beef stock or water.
  • 150 ml sour cream to serve.
  • 25 g chopped fresh parsley to serve
  • Salt and pepper.

Instructions
 

  • Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
  • Toss the meat in the flour and put to one side for later
  • Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
  • Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
  • Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
  • Pour in the hot beef stock or water and mix everything together.
  • Turn on the heat and bring the inner pot to the boil.
  • Once spoiling put on the lid and continue to boil for five minutes.
  • Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
  • To serve add a good dollop of sour cream and scatter with freshly chopped parsley.

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Aubergine Massaman Curry

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Aubergine Massaman Curry

Aubergine Massaman Curry

This wonderful vegetarian dishhas the perfect blend of Thai spices, creamy coconut, and tender aubergines.
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Ingredients
  

  • 2 red chilies deseeded
  • 1 lemon grass stalk outer leaves removed and crushed to release flavours.
  • 5 cm piece of fresh root ginger peeled and roughly chopped
  • 5 card pods crushed.
  • 1 tbsp rapeseed oil
  • 1 onion finally chopped
  • Salt and freshly ground black pepper.
  • 450 ml vegetable stock.
  • 400 ml coconut milk.
  • 1 cinnamon stick broken in half.
  • 1 tbsp dark soy sauce
  • 4 potatoes peeled and chopped into bite-size pieces.
  • 6 baby aubergines or 2 larger aubergines roughly chopped
  • 1 tbsp palm sugar or Demerara sugar optional
  • 85 g roasted unsalted peanuts roughly chopped

Instructions
 

  • Put the chilies, lemongrass, ginger, and cardamom in a food processor, add a drop of oil blend until it becomes a paste.
  • Heat the remaining oil in the in a pot, add the chopped onion, and cook until soft.
  • Stir in the paste and season with salt and freshly ground pepper.
  • Pour in the stock and the coconut milk, stir, and bring to the boil.
  • When boiling had the cinnamon stick, dark soy sauce, and palm or Demerara sugar?
  • Stir in half the peanuts, the chopped aubergines, and the potatoes. Bring to the boil with the lid on.
  • Once boiling put the inner pot in the outer container and shut the lid.
  • Leave to cook without power for a minimum of four hours but longer if you wish.
  • To serve squeeze a little lime juice over and sprinkle with the remaining peanuts for the perfect aubergine Massaman curry.

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