2 cloves of Garlic, peeled, crushed and finely chopped.
1 tablespoons of freshly grated Ginger.
2 cups of Carrots, peeled and finely sliced.
2 cups of Apples, peeled and cored and sliced.
1 teaspoon of Cayenne Pepper.
1/2 a cup of Tomato Paste.
1/2 a cup of Dijon Mustard.
2 tablespoons of Worcestershire Sauce.
1/2 a cup of Brown Sugar.
2 tablespoons of Balsamic Vinegar.
1 can of Tomato Sauce (15 ounces) plus one can of water.
1/2 a cup od Raisins.
1 whole dried Chilli Pepper.
1 Bay Leaf.
2 pounds (1 3/4 kgm) of Dried Pinto Beans cooked according to packet directions.
Cooking time on the stove: - 5 t0 10 minutes.
Thermal cooking time: - a minimum of 4 hours.
Add the oil to the bottom of the pot and fry the Onions over a medium heat for approximately 3 minutes or until they soften and clear.
Remove from the heat and add the chopped Garlic, Ginger and Cayenne allowing the mixture to cool for about 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, stir thoroughly and place back on the heat to bring the mixture to a steady boil.
Turn off the heat and transfer the pot to the Thermal Cooker, close the lid.
Leave the meal to Thermal cook for a minimum of 4 hours.
Rabbit in Red Wine
Ingredients:
1.5 kilogram of prepared Rabbit pieces
1 tablespoon of Plain Flour
2 tablespoons of Olive Oil
2 Onions cut into quarters
100 grams of Bacon chopped
2 cloves of Garlic crushed
1 stalk of Celery finely chopped
1 Carrot diced
1 Potato diced
1 Bay Leaf
2 sprigs of Thyme
1 cup of sliced Mushrooms
I cup of Red Wine
1 cup of Chicken Stock
Salt and freshly ground Black Pepper
2 tablespoons chopped fresh Parsley
Simmering time on the stove top: 10 minutes Thermal Cooking time: 3 hours minimum
Method:
Toss the rabbit pieces in the flour.
Heat 1 tablespoon of oil over medium heat.
Add the rabbit pieces and brown all over and then remove them.
Lower the heat and add the remaining oil.
Add the onions and fry until softened.
Add the celery and garlic and cook for 2 -3 minutes.
Add the carrots and potatoes, bay leaf and thyme and stir fry a further 2-3 minutes.
Return the rabbit pieces to the pot with the mushrooms, wine, stock, salt and pepper to taste.
Stir together and bring slowly to the boil.
Simmer gently for 10 minutes stirring occasionally.
Turn off the heat and transfer the inner saucepan into the insulated outer container.
Close the lid and leave for 3 hours minimum.
Serve sprinkled with chopped parsley.
Bread and Butter Pudding
Ingredients:
1 tin of Evaporated Milk
3/4 of a cup of Milk
3 eggs
3 tablespoons of Castor Sugar
4 slices of Buttered Bread cubed
2 tablespoons of Sultanas
2 table spoons of Grand Marnier
Nutmeg
Simmering time on the Stove: 20 Minutes Thermal Cooking Time: 2 to 3 hours minimum. Method:
Sprinkle the Grand Marnier over the bread and sultanas and leave for an hour.
Arrange the bread and sultanas in a 4 cup, buttered pyrex or stainless steel baking dish that fits into the Shuttle Chef.
Make the custard by heating the milk in a saucepan until it is hot without boiling.
Whisk the eggs and sugar together in a bowl, then slowly pour over the hot milk, whisking all the time.
Pour the custard over the bread and sultanas and sprinkle with nutmeg.
Cover with alfoil.
Place a trivet in the 4.5 litre inner saucepan or a fold of alfoil in one of the 3 litre inner saucepans.
Add enough boiling water to the inner saucepan, so that the water will come 1/2 way up the sides of the baking dish.
Carefully place the baking dish into the boiling water, using a folded strip of alfoil to assist with lifting in and out of the inner saucepan (to prevent burning your fingers)
Bring to the boil, cover with the lid and turn the heat down to a simmer.
Simmer for 20 minutes.
Turn off the heat and place the inner saucepan into the insulated outer container.
Leave for 3 to 4 hours.
Sim
I love muesli for breakfast. I have it with yoghurt and raspberries. But lately I’ve also been adding toasted shredded coconut for a flavour boost. Empty your packet of coconut onto a baking tray and pop it in the oven on a moderate temperature till the coconut begins to brown. Remove the tray and allow it to cool before storing the coconut in an air-tight container. Sprinkle it over your cereal before you add your fruit and yoghurt.
Tim
Up in Brisbane for work recently, I had myself a tasty pub meal. The Metro Hotel Tower Mill is found at Spring Hill near Brisbane's CBD, and the pub's restaurant serves up some good quality lunches for only $10.
There are about half a dozen options to choose from, and I went for the beef lasagne. Served with chips and a fresh green salad, the lasagne had plenty of nice flavours that saw me demolish it pretty quickly. Washed down with a cold beer, it was a beautiful meal.
Carly
One of my favourite Christmas pressies last year was a homemade BBQ cookbook from my dad who considers himself a bit of a backyard chef. It's hard to look past his satay chicken sticks.
(N.B he did write in the intro that the recipes have a higher success rate if prepared PRE-happy hour!)
Simply boil all ingredients, then marinate the chicken breast cubes for an hour in fridge, before cooking.
1/2 cup peanut butter
1 cup water
1/2 teaspoon sugar
1/2 lemon
1 small onion
2 garlic cloves
1 desert spoon of crushed chillis
1 Tablespoon butter
splash of soy sauce
