Grilled Pork in Red Sauce Recipe

Serves: 4

Ingredients:

500g Thin cut pork steaks

3 Tomatoes

1 Red capsicum

1 Tin crushed tomatoes

1 Birdseye chilli

3 Teaspoons soya sauce

Salt & Pepper to taste

Serve with rice and Mozzarella cheese

Directions:

Step 1: Prepare vegetables by dicing capsicum into 1 inch squares; slicing tomatoes into wedges, and chopping chilli into small pieces.

Step 2: In a wok, grill pork steaks until no longer pink, and set aside.

Step 3: Stir fry capsicum and chilli in the wok for 5 mins, then add fresh tomatoes, and continue cooking for 2-3 mins, before adding crushed tinned tomatoes. Allow the tomato mixture to bubble before turning down the heat and adding the soya sauce and seasonings.

Step 4: Slice into thick strips and add pre-grilled pork to the mixture and continue cooking for another 5 mins before taking wok off the heat.

Step 5: Serve over rice, with mozzarella cheese sprinkled on top.

Green Curry Fish Congee

Serves: 4

Ingredients:

3 Baza fish fillets

150g Fish balls

1 Tin Green curry paste

500ml Fish stock

2 Cups brown rice

6 Cups water

Apparatus: Thermal cooker

Directions:

Step 1: Prepare ingredients by slicing baza fillets into large chunks and dicing fish balls into halves.

Step 2: Meanwhile, bring water and fish stock to a boil, add rice and allow cook for 10 minutes.

Step 3: Add fish, fish balls, and green curry paste to pot. Allow cook for another 10 minutes. Then cover and place pot into thermal shell. Allow cook for 4-5 hours.

Step 4: 15 minutes before consuming, remove pot from thermal shell, re-heat on stove and serve.

Slow Cooker Beef Goulash Recipe

Serves: 4

Ingredients:

750g Chuck steak

1 Large onion

2 Carrots

500ml Beef stock 

250ml Water

4 Cloves garlic

100ml Tub tomato paste

2 Teaspoons paprika

½ Teaspoon pepper

Rice to serve

Apparatus: Thermal cooker

Method:

Step 1: Prepare ingredients by mincing up garlic; dicing onion into rough wedges; peeling and chopping carrots into ovals; and dicing chuck steak into 1 inch cubes.

Step 2: Place onion, garlic and carrots into the thermal cooker pot, heat on stove, stirring.

Step 3: Add beef stock, water and tomato paste and bring to a boil. Then add paprika and salt.

Step 4: After the liquid has begun to boil, add chuck steak to the pot and cook for 5 minutes before placing thermal pot into the thermal shell. Allow cook for at least 4-5 hours.

Step 5: 45 minutes before dinner, cook rice.

Step 6: When rice has finished cooking, remove pot from thermal shell, and re-heat on stove until the stew returns to a boil. Serve over rice.

Kangaroo Thai Green Curry Recipe

Serves: 4

Ingredients:

500g Kangaroo steaks

2 Carrots

1 Large brown onion

1 Tin Maesri green curry paste

400ml Tinned coconut milk

Rice to serve

Method:

Step 1: Prepare ingredients by dicing up onions into wedges, slicing carrots diagonally into ovals, and slicing kangaroo steaks into bite-sized-pieces.

Step 2: Meanwhile, cook rice with your preferred method.

 Step 3: Pre-heat wok and stir fry kangaroo until they’re no longer rare (approx. 5 mins) and then remove from wok and set aside.

Step 4: Place onion and carrots into wok and stir fry for 5 mins, until they start to soften, and then add the green curry paste and aerate curry for a minute before adding coconut milk.

Step 5: Allow coconut milk to bubble before lowering heat to a simmer and allow cook for 10 mins before replacing kangaroo meat back into wok.

Step 6: Allow the mixture to cook for a further 5-8 minutes, until the kangaroo meat is cooked through. Serve curry mixture over rice.

Protein & Beta Carotene Congee Recipe

Serves: 4

Ingredients:

3 Baza fish fillets

200g Fish balls

2 Carrots

500ml Fish stock

4 Cups water

2 Cups brown rice

Apparatus: Thermal cooker

Directions:

Step 1: Place 2 cups brown rice and liquids (500ml Fish stock and 4 cups water) in the thermal pot, and bring to a boil.

Step 2: Meanwhile, prepare ingredients by peeling and chopping carrots into rough pieces, slicing fish balls into quarters, and cutting fish fillets into large pieces.

Step 3: When the rice has been boiling for 10 mins, add carrots, fish balls and fish fillets to the pot. Cover and allow to boil for a further 15 minutes (stirring occasionally).

Step 4: After 15 minutes, place pot into thermal shell and allow to cook for 5 or more hours.

Step 5: When ready to serve, remove pot from shell and bring back to a boil for 5 minutes to complete the cooking process. Serve among 4 bowls.

Comments:

After the hours of cooking, the rice, fish and carrots will break-down into a thick congee, leaving you with a protein and beta carotene-laden meal!  

Thermal Pot Lamb & Eggplant Stew Recipe

Serves: 4

Ingredients:

600g Lamb shanks (with bone)

1 Large eggplant

1 Large onion

1 Tin diced tomatoes

4 Cloves garlic

½ Cup beef stock 

1 Birds eye chilli

2 Teaspoons paprika

 ½ Teaspoon allspice

1 Teaspoon salt

1 Teaspoon pepper

Rice to serve

Equipment: Thermal pot

Directions:

Step 1: Prepare vegetables, by dicing garlic and chilli into small pieces. Chop eggplant and onion into large chunks.

Step 2: Place vegetables in the thermal cooker pot, pour in beef stock and top off with the tin of diced tomatoes. Place on stove and cook.

Step 3: Add spices to the mixture, and then place the lamb shanks (with bone) on top. Cook covered for 15 minutes, before placing the pot in the thermal shell to cook for 5 hours.

Step 4: An hour before serving, cook rice.

Step 5: Before re-heating thermal pot, remove lamb shanks, the meat should be falling off the bone. Cut the meat into bite-sized pieces, then replace in the pot and re-heat for 10 mins. Serve over rice.