WWith more of us spending time indoors during the winter and working from home, your oven can do double the job of cooking dinner and warming your kitchen in the process. You don’t need a slow cooker when your oven can do all the work for you, from tender candied vegetables to a rich, luxurious creme.
As Anna Jones notes, whole roasted cauliflower has been enjoying a renaissance on the restaurant scene in recent years.
Not only is a whole browned cauliflower impressive, but roasting brings out its natural buttery, slightly nutty flavors and with cauliflower in abundance right now, it’s also a budget dish.
Cabbage has an unfair reputation due to the fact that many of us suffer from the horror of being served flabby, graying masses during childhood.
However, just like cauliflower, roasting cabbage until it develops a light charred brings out another dimension of flavor. Yotam Ottolenghi combines this with caramelized garlic to enhance the traditional potato gratin. Served alone as a gourmet meal or as an accompaniment to a roast.
Gill Meller left with a clear vision when she developed this recipe: âI wanted to create something similar to those carrots that you find in a beef stew after hours of lazy simmering, but without the beef.
Three hours may seem like a long time to cook carrots, but the alcohol bath and low oven temperature will ensure the carrots stay crisp and tender with a fork.
An Indian restaurant classic, this rogan josh is the perfect dinner centerpiece, swapping out the usual diced lamb for a whole lamb shank cooked until the meat comes off the bone.
Most spices are easily purchased at your local supermarket or Indian grocery store, but it’s worth looking for black cardamom, which, unlike the more well-known green cardamom, has been dried over an open flame and permeates the curry. a deep, smoky flavor.
Juggling hospitality and cooking at dinner parties is always a stressful task, but with careful preparation, most of the work is done for you with these tacos from Samin Nosrat.
If you start early, your slow roasted pork will be melting by the time your first guest arrives. Prepare the coleslaw, tortillas and condiments and leave the assembly of the tacos to your guests.
Milk and chicken sound like the start of a horrible cooking experience, but the science behind this cut in Diana Henry’s recipe results in the lactic acid in the milk tenderizing the meat.
As a bonus, the milk creates a creamy sauce that will keep your roast chicken even juicier.
It may sound counterintuitive, but âdry pasta really goes into the sauce when uncooked,â Yotam Ottolenghi writes of this pasta cooking.
His recipe calls for paccheri, a tube of pasta that looks like a engorged macaroni, but you can substitute any large, sturdy dough, like rigatoni.
A tangy caper salsa and peppery arugula add brightness to the finished dish.
A âhot oil and aromatics bathâ perfectly describes where I would like to see the rest of the Australian winter, but as Yotam Ottolenghi explains, âit’s a total transformation from something sweet and humble into something rich and luxurious â.
The meaty texture of portobello mushrooms lends itself perfectly to low, slow cooking and the perfect choice for a turn-up if you’re stuck in a steak and mash rut.
Using only a few modest ingredients: milk, cream, eggs and sugar, cooking this dessert slowly in a double boiler results in the smoothest and smoothest cream.
As pastry chef Ravneet Gill warns, âhang in thereâ.
Roasting quinces is the ultimate form of culinary witchcraft. When cooked, these lumpy, hard, inedible, astringent yellow fruits turn into soft, tender and shimmering garnets. Accompanied by a nursery classic, rice pudding, you have the perfect comforting dish for winter.
Dessert from Ben Milgate and Elvis Abrahanowicz will ensure that your home is not only warm, but filled with a heady aromatic fug.