Beef, chestnut and red wine casserole – First of the Autumn themed recipes.

Preparation Time: 10 minutes

Serves 2: Double the ingredients to feed 4

Autumn is here, Chestnuts are ripe!

Cooking time in inner-pot: Min. 3 hours. If you leave for longer it will only improve.

Ingredients:

450g Beef (braising steak) cut into cubes and tossed/dusted in seasoned flour (salt & Pepper)

1 Chopped onion

2 Sprigs of thyme

250ml of red wine

300ml of Beef Stock (cubes are fine)

2 Carrots, peeled & sliced

(Optional)200g Chestnuts- fresh or vacum packed

Salt and Pepper

Method:

In the inner-pot fry the beef in a little oil to seal in the juices. When Browned add the onions and fry until they start to brown.

Add thyme, wine, stock and bring to the boil with the lid on. Turn down the heat,  and simmer for 10 mins. Then add the carrots, chestnuts and seasoning. Transfer to the outer thermal pot, close and leave to cook for a minimum of 4/5 hours. It will only improve if you leave it longer. If you prefer your sauce thicker add a little more flower to the beef and onions when frying at the start.

Serve with mash or your favorate crusty bread.

2010
09/21
CATEGORY
Uncategorized
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Gourmet Bolognese

Preperation Time: 10mins

Decadent Pasta

Simmer Time in Inner Pot: 5 mins

Cooking time in Outer Thermal Pot: 5 hours. If you leave it longer it wont matter.

Ingredients:

Olive Oil

500g (1lb) lean minced beef

1 chopped Onion

225g (7oz) chicken livers

2 Cloves of Garlic

50g (2oz) of smoked back bacon

150g (5oz) Mushrooms

1 Tablesspoon of Flour

150ml(1/4 pint) red wine

150ml(1/4 pint) beef stock

400g (13oz) can chopped Tomatoes

2 Table spoons tomato puree

Salt & Pepper

300g  (10oz) Taglietelle

Method: Heat oil in inner pot and add onion and beef and cook until brown.Rince Chicken Livers and chop roughly. Discard any white cores. Add to the inner potwith Garlic bacon and mushrooms and cook for a further 2-3 mins until liver is browned.

Stir in the flower then mix in the wine, stock, tomatoes, tomato puree and seasoning. Bring to the boil and then turn down the heat put the lid on and simmer for 10 minutes. Then Transfer to the outer Thermal cooker, close the lid and leave for 5 hours or longer if you wish.

10 minutes before serving cook the Tagliatelle in boling water for 8 minutes, Drain and put into a serving dish. Add the rich Gourmet Bolognese from the Thermal Chef and sprinkle with some Basil leaves and  parmesan shavings. Buon Appetito!!

2010
08/26
CATEGORY
Pasta
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As seen in Irish Times Go Magazine

The Thermal Chef had a piece written on it in the GO GADGETS section of the Irish times magazine GO. The piece can be seen from the link below.

Irish Times Go Magazine. Saturday, August 23, 2010.

2010
08/23
CATEGORY
Press
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Summer Sweet Pepper and Chicken Stew

This is a delicious summertime dish for the Thermal Chef. Its tastes really fresh, light and summery with roasted peppers and the fresh coriander and it’s a synch to make!

Ingredients

  • 2  teaspoons  olive oil
  • 1  finely chopped onion
  • 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces or you can use thighs but take the skin off.
  • 3  chopped courgettes
  • 1   finely chopped carrot
  • 1 deseeded chilli (optional)
  • 3/4  teaspoon  dried oregano
  • 1/2  teaspoon  ground cummin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  garlic cloves, crushed
  • 1.5 cans any mixed beans such as  Chick Peas/Canellini/Butter beans/Flageolet beans will do.
  • 600mls chicken stock or more if you want to have a tasty broth with the Stew. Use a stock cube if you have one handy.
  • 4  chopped Roasted Bell Peppers – add towards the end.
  • Chopped fresh coriander – for serving

Preparation:

  1. Heat olive oil in the inner pot oven over medium-high heat.
  2. Add chopped onion and chicken; sauté 5 minutes or until lightly browned.
  3. Add courgettes and next 9 ingredients (courgettes through to stock); bring to a boil. Simmer for 5 mins.
  4. Transfer the inner pot to the Thermal Chef and close
  5. 30 mins before serving add the roasted peppers.
  6. Serve with Baguette or toast whatever bread you have at home.

Enjoy!

2010
08/23
CATEGORY
Chicken
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Chunky Chickpea and Chorizo Soup


SUNSHINE IN A BOWL

It’s hot in Spain at this time of year so let’s share some of their sunshine and warmth  in the form of an amazingly tasty soup to be enjoyed after a day outside or to warm you up after a good dip in our “bracing” waters!

Ingredients:

  • 2 Tbs of oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 150g chorizo, skinned and diced
  • ¾ tsp of smoked paprika (regular will do if you can’t get the smoked)
  • 2-3 stems of thyme
  • 1 litre (1 ¾ pints) chicken stock. Stock cubes are fine.
  • 1 Tbs of Tomato Puree
  • 10 new potatoes, halved.
  • 1 Can of Chickpeas
  • Salt & Pepper
  • Parsley & Thyme leaves to garnish.

Method:

  1. Heat the oil in the inner pot add the onion and fry until golden.
  2. Stir in the garlic and chorizo and cook for 2 minutes
  3. Mix in the paprika, thyme, stock and tomato puree and bring to the boil, stirring, then add a little salt and pepper.
  4. Add the potatoes and chick peas and simmer for 5 minutes with the lid on.
  5. Transfer to the outer Thermal Pot and leave to cook for a minimum of 2 hours. If you leave it longer it will only improve.
  6. When serving sprinkle with a little chopped parsley or thyme.

2010
07/06
CATEGORY
Chorizo
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Pork Sausage Summer Casserole


Colourful and comforting

If you’re out enjoying the best the summer has to offer, try this simple and comforting Casserole ready for when you return home. Use good quality Pork Sausages for enhanced flavour.

Ingredients:

  • 2  tbsp  olive oil
  • 1  onion coarsely chopped
  • 1 crushed clove of garlic
  • 8-10 sausages depending on size. Prick with a fork.
  • 2  chopped carrots
  • 2 yellow peppers – Cut lengthways
  • 500g of chopped potatoes
  • 1 Tin of chopped tomatoes
  • 500ml of vegetable stock – use a stock cube if you have one.
  • 1 tsp of paprika
  • A few sage leaves
  • Salt & Pepper

Preparation:

  1. Heat olive oil in the inner pot oven over medium heat.
  2. Brown the sausages, remove them and turn down the heat and cook the garlic and paprika for 1 minute.
  3. Add Onion and cook until tender
  4. Stir in Potatoes and Carrots and put the sausages back in.
  5. Add Tomatoes, stock and sage, bring to the boil. Once boiling turn down the heat and simmer for 5 minutes with the lid on.
  6. Add Yellow peppers
  7. Transfer the inner pot to the Thermal Chef and close the lid
  8. Leave to cook for a minimum of 2 hours but if you leave it longer it will improve the meal
  9. Season with Salt and Pepper to taste before serving.
  10. Serve with toasted Bread of your choice.
2010
06/11
CATEGORY
Pork
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Paolo Tullio’s Tender Irish Lamb Shanks Mediterranean Style


The best of Irish and the Med

Ingredients:
4 Lamb shanks (each cut into 3 or 4 pieces)
4 tbsp plain flour (season with salt and pepper)
4 tblsp oil
2 cloves garlic
2 onions
2 tsp of mild curry powder (optional)
2 tblsp sugar
4 tblsp flour (to thicken)
salt and pepper
2 tins peeled tomatoes
2 tblsp tomato paste
1 tsp salt
1 pinch dried mixed herbs
2 cups of hot water

Preparation:
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 if using
5. Add 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 and bring 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 Thermal-Chef
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 flour (mixed with a little water to make a 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 and Enjoy!

2010
06/01
CATEGORY
Lamb
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New Recipes Section

Hello and welcome to the first in a weekly series of recipe posts. The plan is to get a few new recipes up each week to enhance the use of your thermal cooker and theme them on the season we’re in or around festivals we may be having. What’s going to be different (good!) about these recipe postings is that you the reader, and Thermal-Chef users,  will have the opportunity to have your recipes & ideas published for all to try.

Please feel free to post any comments you may have on the site and importantly if you have recipes to share with readers and users of the Thermal-Chef that would start the ball rolling on a soon to be great forum.

Slan

2010
05/30
CATEGORY
General
4 comments

A new era in Eco-Easy cooking has arrived

Green, Sustainable, economical cooking: We’re all trying to conserve energy and we’re all trying to find easy to cook, healthy, and economical meals. The THERMAL-CHEF is the solution, perfect for preparing meals with cheaper staples such as seasonal vegetables, and cheaper cuts of meat as well as dried beans and pulses. It’s very economical as you can use less expensive ingredients to provide a great variety of highly nutritious meals

Big energy savings: SAVING energy costs (up to 80%) and TIME for today’s busy lifestyles. You prepare the ingredients and it does the rest safely, effectively and economically. It is the essential “green cooker” THERMAL-CHEF’s holds the cooking heat in with Thermal insulating technology. These cookers are used widely in Australia and Asia and are an essential item in most kitchens.

Convenient & Safe: The thermal cooking process requires no supervision or monitoring. It frees up your time It’s NOT a pressure cooker or an electric slow cooker so there are no hazards to worry about and it won’t OVER-COOK.

No need to change your cooking habits :you can use your favourite casserole or slow cooking stew recipes as well as many other greats such as coq au vin and delicious slow cooked lamb shanks, Tasty curries & soups.

Results form Research carried out have been very positive:

“….The ease and convenience of using THERMAL- CHEF encourages us to continue a healthy lifestyle ….”

“…. great nutritional advantages of THERMAL- CHEF cooking….”

“…. We are a young family and both of us work long hours with a long commute between home and work. We are aware of the quality of the food we eat and try to have home cooked meals whenever possible. The nutritional advantages of THERMAL- CHEF cooking are fantastic as all of the nutrients are kept within the cooker and the meal cannot be overcooked, even the vegetables are cooked to perfection  6 hours later….”

2010
02/27
CATEGORY
General
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