Friday, January 20, 2012

Thermal Cooker Recipes

Recipes – All « The Thermal Cooker Thermal Cooking Weblog

Here are some recipes from Thermos:
Thermos Corned Silverside.
1 ½ to 2 kilogram piece of Corned Beef (choose a square cut piece to fit easily)
2 Bay leaves
1 large Onion
3 strips of Orange peel
4 Cloves
2 tablespoons of Brown Sugar
1 cup of Balsamic Vinegar
1 tablespoon of Mustard
½ a tablespoon of Peppercorns
Water to cover.
Simmering time on the stove top: 30 minutes
Thermal Cooking time: 3 to 4 hours minimum.
Place all the ingredients into the inner pot.
Bring the contents to the boil.
Reduce the heat to a simmer.
Simmer gently for 30 minutes with the lid on.
Turn off the heat and transfer the inner pot to the outer Thermal Container.
Leave to complete the cooking for 3 to 4 hours minimum.
You can add the required vegetables whole with the corned beef while it is being simmered or else you may wish to freshly cook vegetables to serve with the corned beef when you are ready to eat.

Thermos Spicy Baked Beans
Serves up to 10 people
1 teaspoon of Olive Oil
2 ½ cups of chopped Onions
2 Garlic cloves, crushed
2 tablespoons of freshly grated Ginger
2 cups of Carrots, finely chopped
2 cups of finely chopped Apples
1 teaspoon of Cayenne Pepper
¾ of a cup of Tomato paste
½ a cup of Dijon mustard
2 tablespoons of Worcestershire sauce
½ a cup of Molasses (optional as this does sweeten the meal
2 Tablespoons of Balsamic vinegar
1 cup of Tomato sauce
1 cup of Raisins
1 teaspoon of minced Chilli
1 Bay leaf
375g packet of Red Kidney Beans.
Simmering time on the stove top: 10 minutes plus 5 minutes
Thermal Cooking time: 2 hours plus 4 hours minimum.
Prepare the Kidney Beans.
Soak the Kidney Beans overnight.
Cover them with fresh water and bring them to the boil in the inner pot.
Simmer them for 10 minutes.
Then place them in the outer Thermal Container for 2 hours.
Prepare the whole meal.
Remove the Kidney Beans and rinse out the pot.
Add the oil to the inner pot over medium-high heat and fry the onions for 3 minutes.
Add the chopped garlic, ginger and cayenne, and then cool for just 30 seconds, stirring to release the volatile oils.
Stir in the carrots and apples until they are well coated with the spices.
Add the rest of the ingredients, stirring thoroughly and then bring the mixture to a full boil.
Simmer for 5 minutes.
Place the inner pot into the outer Thermal container and allow to cook for a minimum of 4 hours.
You can add 1 kilogram of tasty chunky sausages cut into slices, such as Bratwurst, African Boerwurst or even Chorizo’s when you are adding the kidney beans.
Boiled Fruit Cake.
375 grams of mixed Dried Fruit
¾ of a cup of Brown Sugar
1 teaspoon of Mixed Spice
Grated rind of an Orange
½ a cup of Water or Orange Juice
¼ of a cup of Whiskey
125 grams of Butter
2 lightly beaten Eggs
1 cup of self raising Flour
1 cup of plain Flour
½ a teaspoon of Bicarb Soda
Optional…..Replace the water, liquor and sugar with a 450 gram tin of unsweetened crushed pineapple.
Simmering time on the stove top: 30 minutes
Thermal cooking time: 3 to 4 hours minimum.
Place the dried fruit into a saucepan with the brown sugar, mixed spice, orange rind, water liquor and butter.
Bring the mixture to the boil and then simmer uncovered for 5 minutes.
Allow the mixture to cool.
Mix in the eggs.
Stir in the sifted flour and soda bicarb.
Line a 16cm round cake tin or Pyrex dish with baking paper (or grease the container with butter and put baking paper on the bottom)
Spoon the mixture into the container.
Lay another circle of baking paper on the top of the mixture and then cover this with a layer of Alfoil to prevent condensation.
Place a trivet or metal pastry ring in the inner pot and rest the cake tin on this (with the 3 litre pot you can rest the tin on a fold of
Pour enough hot water into the inner pot to come halfway up the sides of the cake tin.
Bring the water to the boil, with the lid on and simmer gently for 30 minutes.
Place the inner pot into the outer Thermal container for 3 to 4 hours minimum.
Many cakes, particularly moist cake mixtures that cook slowly at lower temperatures, such as fruit cake or carrot cake can be made in the Shuttle Chef.
Choose a tin or Pyrex dish that fits your Shuttle Chef.
The following recipes suit a 16cm diameter round tin. Usually less liquid is required than in a normal recipe as the cake doesn’t dry out as it does in an oven.
Remember that there is no problem with leaving your cake in the Shuttle Chef for quite a few hours as it will not dry out….you can even make the cake last thing at night before going to bed and take it out first thing in the morning.
Other handy hints for making cakes and puddings
To cover cakes and steamed puddings, place a round of baking paper on top of mixture. Make a pleat about 2 cm wide in the middle of a sheet of alfoil to allow the cake to rise. Cover the tin with the foil, allowing it to overlap the rim by 2.5 cm crimping it down around the edges to hold it in place.
When cooking cakes in the 3 litre inner pot, unless you have a shallow cake tin, there is not usually enough height to sit the tin on a
trivet or pastry ring. A square of alfoil (approx 30cm x 30cm) folded in half then half again and sat in the bottom of the inner pot works
equally as well. As there is less water surrounding the cake tin in the 3 litre pot, it is necessary to have the other 3 litre pot filled
with boiling water or a liquid based meal to achieve maximum heat retention.
Measure the amount of water needed to come halfway up the sides of the cake tin before placing the mixture into the tin. It is too difficult to pour water down the narrow gap after.
Make a strap to lift the tin in and out of the boiling water, by folding a sheet of alfoil approx 45cm long in half, 3 times lengthwise. (45x3cm)
To test if cake is cooled, insert a skewer into the centre of the cake. Leave for a few seconds, then remove, it should come away clean.
If any mixture sticks to the skewer, recover and place back into inner pot. Bring pot back to the boil, then return to outer pot for 30 minutes more. Times given are minimum and cakes can be left for longer without drying out or overcooking.

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