Home' Advocate Communications : Fiordland Advocate 23 May 2013 Contents WHAT’S COOKING
Page 12 | 23 May, 2013
’Tis the season of the crockpot and
one-pot dinners. I love the fact there
is minimal washing up after a one-
pot meal and there are delicious leftovers for lunch or
the next evening’s instant dinner. Of course, not every one-pot treat is
all-inclusive. Mashed spuds, rice or microwaved steamed greens might
be required to balance out the meal. However, I love the long-cooked,
low-heat, tasty temptations that make cooler evenings worthwhile.
Most of your favourite casserole recipes can be cooked in a crockpot
although generally less liquid is required, about one-third to one-half
less. Stove-top meals such as pickled pork or corned beef are also
great cooked in a slow cooker although I tend to enjoy stove-top cooked
pickled pork more, as the flavour is more pronounced. Cook corned beef
in a slow cooker for about six to seven hours on low.
Pickled or corned meats are often salty. To reduce this, wash the meat
well under cold water then soak in cold water for about 30 minutes prior
to cooking. Add vegetables that you want to serve with the meat (such
as potatoes and carrots) about 30 minutes before the end of cooking.
They will hold their shape better. And remember that boiling is spoiling –
gentle simmering or poaching is best.
Other quick-to prepare additions to balance the meal could include:
polenta, couscous, crusty breads, rolls, savoury scones, chapatis,
pappadums, taco chips and/or crisp, crunchy and colourful salads.
1 tablespoon olive oil
2 large shallots, thinly sliced
4 skinned and boned chicken legs
(thighs and drums)
4 whole garlic cloves
1 tablespoon mixed dried herbs
freshly ground salt and black
pepper to taste
1⁄2 cup balsamic vinegar
3 tablespoons brown sugar
400g can diced tomatoes
Place the olive oil in a slow cooker.
Add the shallots. Top with the
chicken, garlic, herbs and
Combine the vinegar and brown
Pour over the chicken then add
Cover and cook on high for about
Excellent served with polenta and
a crisp green salad.
Slow-cooked balsamic chicken
Pork: 1.5kg pickled pork, rolled
and tied if required
1 large onion, sliced
2 tablespoons lemon juice
strip lemon peel
2 bay leaves
8 black peppercorns
4 potatoes, peeled and halved
2 carrots, thickly sliced
Warm Parsley Sauce: 1⁄2 cup mild
1 cup packed parsley leaves
4 cloves garlic
1 tablespoon Dijon-style mustard
Wash the pickled pork well
under cold water. Place in a
large saucepan and cover with
cold water. Add the onion, lemon
juice and peel, bay leaves and
peppercorns. Slowly bring to
boiling point. Reduce the heat
and simmer or poach very gently
for 2 hours. Add the potatoes and
carrots during the last 30 minutes
Meanwhile, prepare the sauce.
Place all the ingredients in a
blender and mix until smooth.
Heat in the microwave for
30 seconds. Thin with a little
cooking water to make a pouring
Pickled pork with warm
1 tablespoon canola oil
6-8 beef sausages
1 large onion, sliced
1 tablespoon brown sugar
1 cup diced fennel bulb or celery
6 rashers bacon, chopped
330ml bottle Guinness
39g packet Oxtail-flavoured soup
2 tablespoons each: tomato paste,
1 teaspoon dried thyme
125g button mushrooms,
Heat the oil in a large heavy frying
pan. Sauté the sausages on low
heat until browned all over.
Sauté the onion in the oil, stir
in the sugar and cook, until
softened. Add the fennel or celery
and the bacon. Cook, stirring, until
the bacon is cooked. Return the
sausages to the pan.
Whisk the Guinness together with
the soup mix, tomato paste, honey
and thyme. Carefully pour over the
sausages. Add the mushrooms,
stir well, then cover and simmer
gently for 10 minutes. Thin with a
little hot water, if necessary.
Great served on mashed potato
and garnished with chopped
2kg beef shanks, cut about 4cm
2 tablespoons olive oil
salt to taste
1 each: large onion and carrot,
3 cloves garlic, crushed
2 cups (500g) tomato & basil pasta
sauce or similar
1 cup red wine
1 teaspoon dried basil
Gremolata: 4 tablespoons chopped
finely grated rind 1 large lemon
2 cloves garlic, crushed
Preheat the oven to 160°C.
Heat the oil in a casserole suitable
large, heavy saucepan. Brown the
shanks in batches.
Remove and season with salt.
Add the onion, carrot and garlic
to the pan and stir-fry for about 5
minutes, until the onion is tender.
Add the pasta sauce, wine and
Return the shanks to the pan and
bring to the boil.
Cover and cook in the oven for 2
hours, until the meat is tender.
Meanwhile, combine the
ingredients for the Gremolata.
Remove the shanks to a warm
Skim any fat from the cooking
liquid. Bring the liquid to the
boil and simmer until slightly
Spoon the sauce over the shanks
and sprinkle with Gremolata.
The Guinness can be replaced with a good beef stock, if preferred.
This traditional Italian casserole is delicious. Serve with creamy mashed potatoes or polenta.
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Drop in to Te Anau Subway to
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entered into the draw when
your birthday arrives.
Don’t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
6” Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
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