Tag Archives: Dave Knowles Filmmaker

OLd English Christmas Pudding

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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.
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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.

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Chinese Clay Pot Chicken cooked in a Thermal Cooker

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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.
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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!

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The Best Gluten Free Bread

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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.
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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.
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How to Make Bread in a Thermal cooker

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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
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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.

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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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