Testing, testing

a recipe I adapted from one I use in the Electric Slow Cooker, for the Thermal Slow Cooker. As the lower pot must be at least 80% full, it is necessary to put boiling water in the lower pot and use the top pot for the food.

Preparation time 15 - 20 minutes    Serves 2

Ingredients.

Lamb chops (4)

Can of tomatoes

Can of Chick Peas

Onion

Cooking oil

Garlic paste

Tomato puree

Red wine

Worcestor sauce

Rosemary

Oregano

Basil

Cornflour

Rich beef stock cube

Method

1. Chop the onion finely

2. Remove excess fat from lamb

In the top pot

3. Fry the chops on a medium heat for 5 mins - remove and set aside

4. Add chopped onion and fry until soft

5. Add tomato puree and garlic paste - fry for a few seconds

6. Add red wine - fry until sauce thickens. 

7. Add can of chopped tomatoes and check peas (including water ftom can) - stir until boiling.

8. Add herbs and worcestor sauce - stir until bubbling

9. Stir in cornflour. 

Add chops to the pot.

10. Bring to the boil, lower the heat, 

cover with lid, and continue to cook for at least 10 mins to ensure the ingredients are cooked through.

11. Bottom pot boil enough water to fill  to line at which top pot sits.

12. At the end of the 10 mins, place the bottom pot  of boiling water in the cooker. 

13. Remove top pot from heat and place in the top of the cooker, with its lid in place.

14. Close and lock cooker lid. 

For added insulation, I put the cooker in an insulated bag.

15. Leave for 6 hours - serve. It may be necessary to heat the food again as most of the heat is provided by the boiling water in the bottom pot.