Watch us on YouTube

newsletter

Subscribe and WIN!

Our regular newsletter offers interesting hints, tips, feature articles, new recipes, competitions, specials, member bonuses and so much more!

e-newsletter system provided by m2news.com.au

Previous Newsletters

Testimonials

"....the ease and convenience of using the Shuttle Chef is excellent...."

Testimonial

We are a busy family with lots of commitments and ...

read more

recipes

Persian Chicken

Persian Chicken

This is a very easy to make spiced chicken dish wi...

read more

Traditional Irish Stew





The Irish have celebrated St. Patrick's Day as a religious holiday for over 1,000 years. Irish families traditionally attend church in the morning and celebrate in the afternoon.
On this day which falls during the period of Lent Catholics prohibition of eating meat is waived and many enjoy the traditional meal of Irish stew.
I have adapted this easy recipe (which is great to eat at any time of the year) for a thermal cooker. This allows everyone one to enjoy the day and eat when they are ready.
INGREDIENTS
• 4 tbsp oil
• 2 onions, thinly sliced
• 1 kg lamb neck pieces or shoulder chopped into 3 to 4 cm cubes
• 3 carrots, scraped and thinly sliced
• 500g potatoes, peeled and thinly sliced
• 750ml chicken stock
• 1 sprig fresh rosemary, or 1 tbsp dried
• salt and pepper to taste
• crusty bread
METHOD
1. In the inner pot, heat 2 tablespoons of oil until shimmering.
2. Add the onions, cooking until translucent, about 5 minutes.
3. Remove and keep to one side.
4. Add 2 more tablespoons of oil and add the lamb. Brown the meat all over.
5. Once brown add the carrots and potatoes to the lamb in the pot.
6. Add the cooked onions, the chicken stock, the rosemary and salt and pepper.
7. Bring to the boil then turn down to a simmer for 5 minutes with the lid on.
8. Turn off the heat and put the inner pot into the insulated outer container.
9. Shut the lid and thermal cook without power for 3 to 4 hours.
10. Before serving check the seasoning and adjust if necessary.
11. Serve with crusty bread.


NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.