THERMAL COOKER
$99.99
(ea)
- Dual purpose thermal cooker and powered food warmer
- Quality stainless steel construction
- 2L and 6L cooking pots
- Insulated carry bag and optional 12/240V adaptors included to convert
the unit to a food warmer
SIMPLE TO USE:
HEAT - Place ingredients in an inner pot, heat over a stove or fire then
place inner pot into the thermal cooker and close the lockable lid.
COOK - Steam creates a convection effect which continues cooking and keeps
food warm for up to eight hours. Food is cooked in its own moisture and
steam, allowing nutrients to be preserved.
WARM - Connect the included 12V or 240V power cords to activate the
internal heating element and keep food warm longer, as well as while you
serve. Great for entertaining.
Ingredients:
600g asparagus, tips cut off (keep these) and the stems roughly chopped
50g Beautifully Butterfully Unsalted Butter
2 leeks, peeled and sliced finely
1 tbsp parsley leaves, roughly chopped
1 tbsp mint leaves, roughly chopped
¼ cup Imperial Grain Arborio Rice
100ml South Point Estate Pinot Grigio Chardonnay
1 litre of Chefs' Cupboard Vegetable Stock
1 tsp Stonemill Salt
2 tsp lemon juice
¼ tsp lemon zest
½ cup Westacre Shredded Parmesan Cheese (or other preferred cheese)
Method:
1. Melt butter in the inner pot
2. Add the leeks and half a tablespoon of parsley and half a tablespoon of
mint. Cook until soft.
3. Add the rice and stir, ensuring rice is coated
4. Add the asparagus and stir
5. Stir in the wine and the stock. Bring to the boil.
6. Turn down the heat and simmer for 5 minutes, stirring continuously
7. Put on the lid, turn off the heat and transfer the inner pot into the
insulated outer thermal pot
8. Shut the outer thermal pot lid and leave for approximately 2 hours
9. When ready, add the cheese, lemon juice, zest, salt, asparagus tips and
combine
10. Serve garnished with the remaining parsley and mint and additional
cheese
- Dual purpose thermal cooker and powered food warmer
- Quality stainless steel construction
- 2L and 6L cooking pots
- Insulated carry bag and optional 12/240V adaptors included to convert
the unit to a food warmer
SIMPLE TO USE:
HEAT - Place ingredients in an inner pot, heat over a stove or fire then
place inner pot into the thermal cooker and close the lockable lid.
COOK - Steam creates a convection effect which continues cooking and keeps
food warm for up to eight hours. Food is cooked in its own moisture and
steam, allowing nutrients to be preserved.
WARM - Connect the included 12V or 240V power cords to activate the
internal heating element and keep food warm longer, as well as while you
serve. Great for entertaining.
Ingredients:
600g asparagus, tips cut off (keep these) and the stems roughly chopped
50g Beautifully Butterfully Unsalted Butter
2 leeks, peeled and sliced finely
1 tbsp parsley leaves, roughly chopped
1 tbsp mint leaves, roughly chopped
¼ cup Imperial Grain Arborio Rice
100ml South Point Estate Pinot Grigio Chardonnay
1 litre of Chefs' Cupboard Vegetable Stock
1 tsp Stonemill Salt
2 tsp lemon juice
¼ tsp lemon zest
½ cup Westacre Shredded Parmesan Cheese (or other preferred cheese)
Method:
1. Melt butter in the inner pot
2. Add the leeks and half a tablespoon of parsley and half a tablespoon of
mint. Cook until soft.
3. Add the rice and stir, ensuring rice is coated
4. Add the asparagus and stir
5. Stir in the wine and the stock. Bring to the boil.
6. Turn down the heat and simmer for 5 minutes, stirring continuously
7. Put on the lid, turn off the heat and transfer the inner pot into the
insulated outer thermal pot
8. Shut the outer thermal pot lid and leave for approximately 2 hours
9. When ready, add the cheese, lemon juice, zest, salt, asparagus tips and
combine
10. Serve garnished with the remaining parsley and mint and additional
cheese