Mr D Helping Mother Earth - Eco Cooking

Lindi from ThermalCookware in Australia shows how to cook fish on the beach using a Thermos Shuttle Chef thermal cooker.

Alan from ThermalCookware in Australia shows how to cook BBQ red wine Rib Rack in a Thermos Shuttle Chef thermal cooker.

ThermalCookware in Australia shows how to cook a quick lamb dish in a Thermos Shuttle Chef thermal cooker.

Lindi from ThermalCookware in Australia shows how to cook a Thai green Curry in a Thermos Shuttle Chef thermal cooker.

ThermalCookware in Australia shows how to cook corn beef in a Thermos Shuttle Chef thermal cooker.

Alan from ThermalCookware in Australia shows how to cook fish stock and then a fish chowder using the stock in a Thermos Shuttle Chef thermal cooker.

Lindi from ThermalCookware in Australia shows how to cook lamb shanks in a Thermos Shuttle Chef thermal cooker.

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 [...]

A mussaman curry is one of the most delicious dishes. It is thought to have arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for the Shuttle Chef from one published in Fresh Magazine and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests. INGREDIENTS: large duck breasts 2 star anise 2″ piece of cinnamon stick 3 bay leaves 6 cardamom pods 1 large onion chopped 3tbs Mussaman paste 400ml coconut milk 200ml water & 1 chicken stock cube small jar 100gm tamarind paste 1tbs fish sauce