Tag: Recipe

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.

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Spiced Fish Gnocchi Recipe

Serves: 4

Ingredients:

500g Baza fish fillets

500g Gnocchi

3 Roma tomatoes

4 Cloves garlic, crushed

125ml Cream

120g Baby spinach leaves

½ Lemon

2 Teaspoons butter

1 Teaspoon Smoked paprika

1 Teaspoon Cajun spice

½ Teaspoon White pepper

Directions:

Step 1: Prepare ingredients by crushing garlic cloves; dicing tomatoes into 1cm cubes; and slicing baza fish fillets into large 3cm by 3cm pieces.

Step 2: Place all spices in a small bowl.

Step 3: Pre-heat pan and add butter, when butter has melted add the crushed garlic and stir fry for 1 minute. Then add in the spice mix and allow spices to release their flavours (1 min). Then add baza fish fillets to pan, stir frying until fish starts to turn opaque (3 mins).

Step 4: Add diced tomatoes to pan and allow mixture to come to a gentle bubble, before adding cream to the pan.

Step 5: Meanwhile, bring a pot of water to a rolling boil and add gnocchi to pot, and allow to cook until the water comes back to a rolling boil (approx. 3-4 mins). Then turn off heat and drain.

Step 6: When the mixture with cream starts to bubble, squeeze juice of half lemon into the pan, and mix through. Allow to cook for a further 2-3 minutes, then turn off heat and stir in spinach leaves.

Step 7: Divide gnocchi among 4 bowls, and top off with the spicy fish mixture. Enjoy!

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Quick Chorizo Rice Recipe

Serves: 4

Ingredients:

2 Chorizo sausages

1 Brown onion

1 Cup frozen peas

2 400ml Cans crushed tomatoes with herbs

2 ½ Cups brown rice

Directions:

Step 1: Cook rice, and let sit when finished.

Step 2: Dice onions into thick strips, and slice Chorizo sausages diagonally to increase cooking surface area.

Step 3: Pre-heat wok with cooking oil and pan fry Chorizo sausages until brown (approx. 10 mins), then remove from wok.

Step 4: With the wok still hot, cook onions until onions become transparent, then add frozen peas and cook for a further 2 mins.

Step 5: Return Chorizo to the wok and add tinned crushed tomatoes to the wok. Cook until tomato liquid begins to bubble.

Step 6: Add the cooked rice to wok and mix. Allow to infuse for 5 mins before dividing among 4 bowls.

Comments:

This dish works well as a quick and easy mid-week meal, like a super easy and quick Paella! 

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Kimchee & Beef Soya Milk Thermal Cooker Recipe

Serving: 4

Ingredients:

600g Beef chuck steak

250g (one small tub) Kimchee

1 Brown onion

250g Oyster mushrooms

6 Cloves garlic

2 Birds eye chillies

1L Soya milk

Packet ramen noodles to serve

Apparatus: Thermal cooker

Directions:

Step 1: Prepare ingredients by dicing chillies and garlic cloves into small pieces; slice up mushrooms and onions into wide strips; and dice beef into large 1cm cubes.

Step 2: Place chillies, garlic and onion into the thermal pot (on medium heat) and fry for 2 mins. When the mixture starts to stick, add the soya milk to the pot and bring to a boil.

Step 3: When soya milk has been boiling for a minute, add beef and mushrooms to the pot and allow cook (stirring) for 5 minutes, before covering and allowing to simmer for an additional 5 minute. Then place the thermal pot into its thermal shell. Allow cook for 4-5 hours.

Step 4: 15 minutes before serving, cook 4 packets of ramen noodles (according to packet directions). Meanwhile re-heat the pot on the stove, at this point  add the kimchee to the pot and bring to a boil.  Allow to cook for a further 5-10 mins.

Step 4: Drain ramen noodles and divide among 4 bowls, and ladle the kimchee beef soya milk mixture over noodles.

Comments:

Due to the properties of soya milk,  be prepared to regularly stir the bottom of the pot avoiding the soya milk from sticking and burning.

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Cauliflower and Pea Soup Recipe

Servings: 4

Ingredients:

1 Head cauliflower

1 Brown onion

1 White waxy potato

6 Cloves garlic

2 Cups frozen peas

1L Salt reduced vegetable stock

1/3 Cup milk

Chives

Salt + Pepper

Toasted bread to serve

Directions:

Step 1: Mince garlic, dice onion into small pieces, and peel and cut potato into small cubes.

Step 2: In a large pot, pre-heat oil, and when it starts to smoke, add garlic, onion and potatoes and allow to cook for 5 minutes. Then add vegetable stock and bring to the boil and allow to cook for 10 minutes.

Step 3: Meanwhile, cut cauliflower into small florets, and after mixture has boiled for 10 minutes, add cauliflower to pot.

Step 4: Allow mixture to cook for another 10 minutes with the cauliflower before adding the 2 cups of frozen peas. Add salt and pepper and cover with lid and allow to cook for 15 minutes.

Step 5: When cauliflower has softened, remove from heat and allow to cool for 5 minutes. Then with a stick blender, blend the soup until smooth. When smooth, add milk and use stick blender to mix in milk.

Step 6: Ladle soup into 4 bowls, topped off with diced chives, additional pepper, and serve with toast.

Comments:

This is a surprisingly filling dish, and can easily be dinner on a night where you want to go meat free. You can double the portions and make extra for a second night or for lunch the next day.

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Warm Chilli Spice Wine Recipe

Serves: 8

Ingredients:     

1.5L (2 bottles) Dry red wine

125g (1/2 cup) Sugar

3 Whole dry figs

1 Green apple

1 Orange

2 Birdseye chillies

1 6cm Cinnamon stick

1 Vanilla bean

2 Tablespoons whiskey

Directions:

Step 1: Prepare fruits by slicing green apples and orange into quarters (with skin), while keeping figs whole.

Step 2: Prepare spices by slicing chillies into small pieces; slice vanilla bean in half; and split cinnamon stick.

Step 3: Pour wine into a large saucepan and add sugar, all fruits, and all spices. Bring to a boil and then turn down to a gentle boil and allow cook for 12 minutes stirring occasionally.

Step 4: Remove from heat and add 2 tablespoons whiskey and cover with saucepan lid and allow flavours to infuse for 15 mins.

Step 5: Strain the spiced wine, and serve warm.

Comments:

A perfect warm treat on a cold winter’s night if you have a bottle or two of inexpensive wine lying around. Enjoy!

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