Monday, 28 September 2009

Beaulieu Static Caravan Show

This weekend we had a stand at the Beaulieu Static Caravan Show. The weather was perfect.
The sun shone every day as we talked thermal cooking to many of the visitors to the show. One couple left the show and later decided to come back in to buy one.
Each day we took a cake and a main course to show what can be cooked in the thermal cooker. The steak and kidney pudding that we made for Sunday certainly was a hit with the male visitors who all seem to love this dish.
In the afternoon I did a demonstration of how to prepare a meal. This not only showed how quick it is to prepare a meal but meant we had a hot supper when we got home.

Fridays recipe: Chilli con carne - serves 8 people (use half the contents for 4 people): from Olive Magazine


  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • 3 cloves of garlic, chopped finely

  • bunch of coriander, leaves picked, stalks chopped up finely

  • 2 green chillies, diced finely

  • 1 tsp of chilli flakes

  • 2 tsp ground cumin

  • 2 tsp ground cinnamon

  • 2 tsp dried oregano

  • 1 kg good-quality beef mince

  • 2 tbsp tomato puree

  • 200ml red wine

  • 1 tsp of salt

  • 1 tsp of fresh ground pepper

  • 600g canned chopped tomatoes

  • 2 tbsp black treacle

  • 1 litre beef stock

  • 2 red peppers diced

  • 400g tin kidney beans

  • 1 lime, cut into wedges


  1. Heat the olive oil in the inner pot and gently fry the onions, garlic, coriander stalks and chillies on a medium heat for 5 minutes until softened.

  2. Stir in the spices and oregano and cook for 2 minutes.

  3. Turn up the heat to medium-high, add the beef mince and brown it.

  4. Turn down the heat to medium and add the tomato puree and cook for 2 minutes.

  5. Add the salt, pepper and red wine. Cook it for 2 minutes to let it reduce.

  6. Stir in the canned tomatoes, peppers, kidney beans and black treacle.

  7. Put the lid on the inner pot and turn of the heat.

  8. Put the inner pot into the insulated outer pot and shut the lid.

  9. Leave to cook in the thermal cooker for a minimum of 2 hours.

  10. Before serving check the seasoning and adjust.

  11. Serve with rice and garnish with the coriander leaves.

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