No Knead & No Oven Bread - cooked in a thermal cooker.

This recipe is adapted from the now famous no knead bread recipe developed by Jim Lahey of Sullivan Street Bakery, Manhattan.
It was first published in the New York Times in November 2006 and has become one of the most talked about recipe on the Internet.

THE INGREDIENTS:

1½ cups of bread flour.
1 to 1½ tsp of salt (depending on your taste).
⅛ tsp of instant dried yeast.
1 cup of tepid water.

You also will need a tin to bake the bread in that will fit into the inner pot of the thermal cooker. A round cake tin will do fine. This tin needs to be greased.



THE METHOD:

1. Mix all the dried ingredients together in a bowl before mixing in the water. You don’t need to beat.
2. Cover the bowl with cling film. Leave it in a warm place for around 12 hours.
3. Sprinkle a good layer of flour onto a piece of parchment paper and flour your hands well before scooping the dough out of the bowl and putting it onto the parchment paper.
4. Spread the dough out a bit and simply fold the dough sides over each other. Then fold the bottom to the top.
5. Turn the dough over and shape it gently so it fits in the tin before placing it on a trivet in the inner pot and putting the lid on.
6. Put the inner pot into the outer pot. Shut the lid and leave for 2 hours to rise again.
7. After two hours remove the inner pot.
8. Remove the tin from the inner pot and make sure it has risen before covering it with either recycled aluminium foil (Eco care or similar) or baking parchment paper. Remember to make a handle to lift it out once cooked.
9. Put it back into the inner pot and fill with hot water to come ¾ up the side of the pan before putting on a heat source and bringing it to the boil.
10. Once boiling turn down to a simmer for 20 minutes.
11. Put the lid on the inner pot and put the pot into the outer pot for 2 hours.
12. When cooked remove and turn out onto a rack to cool.
    

Lamb Biriani - Video Recipe 0001

This Indian biriani, adapted for the Shuttle Chef, can be served on its own as a scrumptious meal, or dressed up for a festive occasion with fresh tomato chutney, vegetable curry side-dishes and crunchy popadoms. The lamb (mutton) needs to marinade for an hour at least (overnight if convenient). If you are cooking in the morning and want to save time then brown the onions the night before.

Ingredients for 6 - 8 servings (halve the ingredients for 3 people).

•1 kilo lamb (or muttton) cut into 2 cm cube pieces (I prefer shoulder).

For the marinade:

•4 green chillies (seeded and finely chopped)
•Coriander leaves (chopped - about 1 cup full)
•1 clove garlic (crushed with salt)
•2 teaspoons cumin powder
•1 teaspoon chilli powder
•1 teaspoon garam masala
•1 small carton plain yoghurt (approximately 2 large serving spoons)

For the biriani:

•4 medium onions (thinly sliced)
•Oil or ghee (about 1 desertspoon)
•1/2 kilo potatoes (can be either old potatoes peeled and cut into large chunks, or new potatoes halved)
•Pinch of saffron (optional, but adds a suble flavour)
•3 cups of long grain Basmati or Patna rice

For garnish
•100 gms cashew nuts (or shredded almonds)
•125 grams sultanas

Method:
1.Cut the lamb (mutton) into cubes.
2.Chop the chillies finely, crush the garllic, chop the coriander leaves and mix all with the spices and yoghurt.
3.Coat the meat with the marinade, cover and put in the fridge for 1 hour or longer.
4.Chop the onions, then fry in ghee or oil until golden with some browning (they should taste sweet). Remove from pan.
5.Add a little ghee or oil to the pan and heat marinaded lamb to seal the meat. (I prefer to add the meat a third at a time so that it is easier to turn.)
6.When the lamb is simmering hot, add the potatoes and 1/2 the fried onions. Stir well and bring back to simmer.
7.Mix the rice with 5 cups of boiling water and 1 desertspoon of salt.
8.Put the saffron in 1/2 cup hot water.
9.Stir 1/2 the rice into the lamb and potatoes, then spoon the other 1/2 of the rice and water on top.
10.Sprinkle the saffron water onto the top of the rice.
11.Make sure it is all simmering hot, put the lid on the Shuttle Chef pan and place it in the Shuttle Chef.
12.Leave to cook in the Shuttle Chef for 2 1/2 hours to get really tender, succulent meat. (You can leave the biriani cooking in the Shuttle Chef for up to 7 hours - the tatse is superb and the rice is still separate.)

To serve
Heat the remaining 1/2 of the browned onions, then add the nuts and sultananas. Stir occasionally until heated (the sultanas will plump). Open the Shuttle Chef and stir the onion, nuts and sultana garnish into the top layer of rice. Serve with Tomato Chutney.

Tomato Chutney
•1 small green chilli (deseed and chop very finely)
•1/2 medium onion (chop finely) I prefer sweet red onion.
•3 large or 4 medium toamtoes (chopped)
•1 desertspoon vinegar1 teaspoon sugar
•Good pinch salt

Method:
Stir all ingredients together, cover and leave in a cool place for flavours to blend.

This recipe is from Mr D's Thermal Cookbook

Nasi Goreng - serves 4 people.

In 2007 we made our first visit to Indonesia. Our filming trip had included Korea a place we have filmed in now four times over a period of six or seven years. I didn't have much knowledge of Indonesia other than what I had read about Bali so it was a new adventure. We arrived in Jakarta and travelled 100kms by taxi to our hotel the Permata Krakatau Hotel & golf course which turned out to be a number of different buildings rather like a holiday village. Our journey there took in a lot of the countryside which was full of paddy fields and small villages with people sitting out taking in the evening air. I immediately fell in love with the country and the people who seemed so friendly.


The hotel was not far from the island volcano Krakatau which, on August 26,1883, erupted causing what was one of the largest natural disasters in recorded history. The explosion was equivalent to 200 mega tonnes of TNT - about 13,000 times the yield of the Little Bomb, which devastated Hiroshima, Japan. The explosion was heard more than 3000 miles away and fine ashes from the eruption were carried by upper level winds as far away as New York City. and a series of large tsunami waves generated by the main explosion, some reaching a height of nearly 40 meters (more than 120 feet) above sea level, killed more than 36,000 people in the coastal towns and villages.


In the year following the eruption, average global temperatures fell by as much as 1.2 degrees Celsius. Weather patterns continued to be chaotic for years, and temperatures did not return to normal until 1888.

The food at the hotel was very good but one of my favourite dishes was Nasi Goreng. Nasi goreng literally means fried rice and is often accompanied by additional items such as a fried eggs, chicken and kripuk (fried crackers / chips made of shrimp or vegetables). Nasi goreng can be eaten at any time of day, although the Indonesians often eat it during breakfast, and mostly the ingredients are a previous day's dinner leftover.

THE RECIPE:

INGREDIENTS:

• 2 cups of rice (basmati)
• 4 cups of water.
• 1 chicken stock cube.
• 2 tbls of oil (groundnut or vegetable oil)
• 3 onions chopped small.
• 2 cloves of garlic chopped small
• 2 green chillies (medium) chopped.
• 2 skinless chicken breasts diced.
• 400g raw prawns
• ½ tbls coriander seeds
• 1 tsp of shrimp paste.
• ½ tsp of sugar.
• 2 tsps of Kicap manis (sweet soy sauce)
• 1 tbls soy sauce
• ½ lettuce finely sliced.
• ½ cucumber sliced.
• 4 eggs (one per person)

METHOD:

Cooking the rice:

1. Wash the rice once. Crumble the stock cube into the water and bring to the boil. Add the rice and let it boil for two to three minuets. Cover with a lid, turn off the gas and let it stand for around 15 minutes, loosed with a fork and let it cool down. This can be done the day before and when cool put in the fridge until required.

Main recipe:

1. Put oil in Cobb wok.
2. Add onions, garlic and chillies and fry until softened. Do not let the colour. When soft remove from the pan and put to one side.
3. Add a little more oil to the pan if necessary and heat until very hot.
4. Add the coriander, shrimp paste and sugar and let it cook for 30 secs stirring it all the time.
5. Add the chicken once again stirring until the chicken has turned white and is cooked.
6. Now return the onion mix to the pan containing the chicken mix well. making sure the heat is high add the rice to the chicken. Keep tossing it until the rice is heated through.
7. Add the Kecip mantis, soy sauce and spring onions, turn down the heat to keep the mixture hot while you fry the four eggs.
8. To serve arrange the lettuce around the outside of 4 plates. Place the rice mixture in the centre. Garnish with the cucumber strips and put a fried egg on top of the rice.
9. Serve immediately and enjoy.

Lancashire Hot Pot Serves 4-6 people - from Mr D's Thermal Cookbook

The Lancashire Hotpot has its origins in Lancashire. Some people say that female mill workers would prepare the dinner in the morning and place it in the range so that it was ready when the family returned home in the evening. Others say that mine workers would take it to the mines for lunch wrapped in blankets to keep it hot. Whatever the truth is though, it certainly is a great meal to cook in a thermal cooker.


THE INGREDIENTS:

• 1 kg of Lamb or mutton neck chops cut into 4 cm cubes.
• Seasoned flour for dusting.
• Groundnut oil.
• 50g of unsalted butter.
• 3 medium onions sliced.
• 1 ltr of lamb stock (if using stock cubes use two in 1 litre of boiling water).
• 2 sprigs of thyme.
• 1 tsp of Worcestershire sauce.
• 900g of potatoes cut into 1.5cm slices.

THE METHOD:

1. Dry the lamb on kitchen towel before dusting it with the seasoned flour.
2. Add 2 tablespoons of oil to a hot frying pan and fry the lamb in batches until it is browned all over. Remove each batch as it is browned.
3. Add 2 more tablespoons of oil to the frying pan.
4. Add the onions and thyme. Cook until the onions start to colour.
5. Add the butter and cook for a few more minutes until the onions have softened.
6. Sprinkle on one tablespoon of the seasoned flour and mix with the onions.
7. Slowly add the stock stirring all the time to avoid any lumps.
8. Add the Worcestershire sauce.
9. Bring to the boil and check the seasoning. Adjust by adding salt and pepper if necessary.
   Simmer for 5 minutes.
10. Now start to assemble the hotpot by placing a layer of potatoes overlapping in the bottom of the Thermal Cooker inner pot.
11. Next put a layer of lamb followed by a layer of onions and the sauce they were cooked in.
12. Now put another layer of potatoes and continue layering potatoes, lamb and onions until everything is used up. End on a layer of potatoes.
13. Put the thermal cooker inner pot on the stove and bring the contents to the boil.
14. Put the lid on and turn down to a simmer for 5 minutes.
15. Put the inner pot into the insulated outer pot and shut the lid.
16. Cook for a minimum of 3 hours before serving.

Boiled Fruit Cake - from Mr D's Thermal Cook Book

I thought today that I would give you a recipe that we have done so many times and always gets great comments when people try it. This fruit cake was one of the first recipes I tried and I couldn't believe how good the cake was. You really must give it a try.

Apart from your thermal cooker you will also need a fixed base cake tin, some baking or greaseproof paper and something to raise the cake tin from the bottom. I use for this a food ring.


THE INGREDIENTS

• 375 gms of mixed dried fruit.
• 3/4 of a cup of brown sugar.
• 1 tsp of mixed spice.
• Grated rind of an orange.
• 1/2 a cup of water or orange juice.
• 1/4 of a cup of whisky you could use sherry instead (optional).
• 125 gms of butter.
• 2 lightly beatened eggs.
• 1 cup self raising flour.
• 1 cup plain flour.
• 1/2 tsp of soda bicarb.

OPTIONAL: you can replace the water, liquor and sugar with a 450 gram tin of crushed pineapple.

THE METHOD:

1. Place the dried fruit into a saucepan with the brown sugar, mixed spice, orange rind, water, liquor and butter.
2. Bring the mixture to the boil and simmer uncovered for 5 minutes.
3. Allow the mixture to cool.
4. Mix in the eggs.
5. Stir in the sifted flour and soda bicarb.
6. Line a 16 cm round cake tin or Pyrex dish (one that fits nicely into the inner pot) with baking paper.
7. Spoon the mixture into this prepared cake tin.
8. Lay a round of baking paper on top of the cake mixture then cover the tin with a trimmed piece of foil to prevent condensation from seeping in.
9. Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on this. (If you are using the 3 litre pot the cake tin can sit on a folded pad of foil).
10. Pour enough hot water into the inner pot so that the level comes halfway up the sides of the cake tin.
11. Bring the water to the boil.
12. Put the lid on and turn down the heat to simmer gently for 30 minutes.
13. Turn off the heat and transfer the inner pot into the insulated container for a minimum of 3 to 4 hours.
    

Note: As the cake cannot dry out or overcook you can actually leave this cake over night before removing it to serve.

Chef David cooks Cape Rock Lobster on his Cobb BBQ

Chef David visits Paternoster which is situated above Cape Town to cook some Rock Lobsters on his Cobb BBQ.

NOTE: This Video was produced by Cobb for publicity purposes and should not be copied without their consent.

Chef David makes an Osterich Egg Omlette on his Cobb BBQ

Chef David shows how to cook an osterich egg omlettte using his Cobb. He cooks the egg which has the equivilent of 24 chickens eggs inside on an osterich farm in Langebaanweg, South Africa.

NOTE: This Video was produced by Cobb for publicity purposes and should not be copied without their consent.

Chef David Cooks Rack of Lamb & Asparagus on his Cobb BBQ

Chef David cooks a rack of lamb and aspargus on Peerl Rock, South Africa using his Cobb BBQ.

NOTE: This Video was produced by Cobb for publicity purposes and should not be copied without their consent.

Lamb Rump & Bread Rolls cooked in a Cobb BBQ

Chef David in a Cobb video shows us how to cook lamb rump and make bread rolls in a Cobb BBQ.

Lamb Biriani - recipe from Mr D's cookbook

This Indian biriani, adapted for the Shuttle Chef, can be served on its own as a scrumptious meal, or dressed up for a festive occasion with fresh tomato chutney, vegetable curry side-dishes and crunchy popadoms. The lamb (mutton) needs to marinade for an hour at least (overnight if convenient). If you are cooking in the morning and want to save time then brown the onions the night before.

Ingredients for 6 - 8 servings (halve the ingredients for 3 people).

• 1 kg lamb or Mutton cut into 2 cm cubes.

For the Marinade:

• 4 green chillies (seeded and finely chopped)
• Coriander leaves (chopped - about 1 cup full)
• 1 clove garlic (crushed with salt)
• 2 tsp cumin powder
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 small carton plain yoghurt (approximately 2 large serving spoons)

For the main recipe:

• 4 medium onions (thinly sliced).
• Oil or ghee (about 1 desertspoon).
• 1/2 kilo potatoes (can be either old potatoes peeled and cut into large chunks, or new potatoes halved).
• Pinch of saffron (optional, but adds a subtle flavour).
• 3 cups of long grain Basmati or Patna rice.

For garnish

• 100 g cashew nuts (or shredded almonds)
• 125 g sultanas

Method:

1. Cut the lamb (mutton) into 2 cm cubes.
2. Chop the chillies finely, crush the garlic, chop the coriander leaves and mix all with the spices and yogurt.
3. Mix all the marinade ingredients together and coat the meat with it. Cover and put in the fridge for 3 hours or longer.
4. Chop the onions, then fry in ghee or oil until golden with some browning (they should taste sweet). Remove from pan.
5. Add a little ghee or oil to the Shuttle Chef inner pot and heat marinaded lamb to seal the meat. (I prefer to add the meat a third at a time so that it is easier to turn.)
6. When the lamb is simmering hot, add the potatoes and 1/2 the fried onions. Stir well and bring back to simmer.
7. Mix the rice with 5 cups of boiling water and 1 desertspoon of salt.
8. Put the saffron in 1/2 cup hot water.
9. Stir 1/2 the rice into the lamb and potatoes, then spoon the other 1/2 of the rice and water on top.
10. Sprinkle the saffron water onto the top of the rice.
11. Make sure it is all simmering hot, put the lid on the Shuttle Chef pan and place it in the Shuttle Chef.
12. Leave to cook in the Shuttle Chef for 2 1/2 hours to get really tender, succulent meat. (You can leave the biriani cooking in the Shuttle Chef for up to 7 hours - the tatse is superb and the rice is still separate.)

To serve

Heat the remaining 1/2 of the browned onions, then add the nuts and sultananas. Stir occasionally until heated (the sultanas will plump). Open the Shuttle Chef and stir the onion, nuts and sultana garnish into the top layer of rice. Serve with Tomato Chutney.

Tomato Chutney

• 1 small green chilli (deseed and chop very finely)
• 1/2 medium onion (chop finely) I prefer sweet red onion.
• 3 large or 4 medium tomatoes (chopped)
• 1 dsp vinegar1 teaspoon sugar
• Good pinch salt

Method:

Stir all ingredients together, cover and leave in a cool place for flavours to blend.

Chef David Cooks Saldana Mussels on his Cobb BBQ

Chef David shows how to cook wonderful fresh mussels from Saldanha Bay, South Africa using a

NOTE: This Video was produced by Cobb for publicity purposes and should not be copied without their consent.