Tag Archives: Thermal Cooker recipe

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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Levi Roots Jamaican Pork Chope with Rice & Peas

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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!
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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.

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You Won’t Believe How Easy Vegetarian Moroccan Stew Can Be

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Moroccan 7 Vegetable Stew

You Won't Believe How Easy Vegetarian Moroccan Stew Can Be

Discover the flavours of Morocco with this vibrant and hearty Moroccan 7 Vegetable Stew, made effortlessly in a power-saving thermal cooker. Perfect for vegetarians and meat-eaters alike, this recipe is a delightful blend of spiced vegetables and couscous, inspired by Sara Lewis's slow cooker recipes. Save energy and time while enjoying this delicious dish that cooks itself!
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Ingredients
  

  • 2 tbsp rapeseed oil
  • 1 large onion chopped
  • 2 carrots sliced
  • 300 g swede diced
  • 1 red pepper deseeded and chopped
  • 3 cloves garlic finely chopped
  • 200 g frozen broad beans
  • 400 g tin of chopped tomatoes
  • 3 tsp harissa
  • 1 tsp ground turmeric
  • 2 cm piece of fresh ginger peeled and finely chopped
  • 300 ml vegetable stock
  • 125 g okra thickly sliced
  • 200 g couscous
  • 320 ml boiling water
  • Juice of 1 lemon
  • To garnish
  • Mint leaves torn

Instructions
 

  • Heat the oil in the inner pot, add the onion and fry stirring, for 5 minutes or until lightly browned.
  • Add the carrots, swede, red pepper, garlic, beans, and tomatoes.
  • Mix in the harissa, turmeric, and ginger.
  • Pour in the stock, give everything a stir and bring to the boil. When boiling add the okra and bring back to the boil.
  • If using your top pot to cook the couscous turn down the heat to a simmer and place the top pot into the inner pot.
  • Add the couscous to the top pot and pour in the boiling water.
  • Give the couscous a stir before putting the lid on the top pot and placing the inner pot into the insulated outer container.
  • Shut the lid and leave to cook without power for 2 to 3 hours.
  • Before serving add the juice of the lemon to the stew.
  • Once served garnish with some torn leaves of mint.

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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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