the secret to slow cooking
& recipes for Dal Makhani and pork vindaloo
Low maintenance and maximum flavour: slow cooking is a blessing.
How do you take advantage of more time spent at home? Sure, you could clean the house or fix that broken light bulb that’s been bothering you for far too long. But then again, you could also take this time to whip up a culinary extravaganza and brighten up everyone's day with an unctuous meal. Happy stomach, happy home? Isn’t that how the saying goes?
Slow cooking is a gentle, fuss free method; making light work of active cooking time and minimal washing up. The gentle cooking process allows you to infuse dishes with the heady and aromatic flavours from meat, fish and veggies. A guranteed multi-sensory experience, so look foward to the comforting smell of fragrant spices
perfuming your home.
Indian recipes are often based around slow seepage of spices into meats beans or legumes, so before you get started, seek assistance from the spice cabinet.
Here's our top tips for the most succesful slow cook dishes:
1. Use the correct slow cooker - ideally you should fill the slow cooker between halfway and ⅔ of the way full
2. Don't be afraid to be thrifty with the meat you choose. Fattier cuts of meat will release greater depth of flavour over a long period of time. The bonus is that that these are often the least expensive cuts of meat
3. Add dairy at the end. Stir these into the slow cooker 15-30 minutes before the end of cooking to avoid curdling
4. Brown your meat - don't understimate the magical effect of braising. Start by browning the surface of the meat on a high temperature. This is the best way to achieve that deep flavour and appealing, slightly charred aesthetic
5. Veggies that take a short amount of time to cook such as peas and mushrooms, should always be added at the end. This prevents the loss of important nutrients that can occur when vegetables are overcooked.
dal makhani
Ingredients
Brown Mustard Seeds 2 tsp Roti Breads
Cumin Seeds 2tsp
Kashmiri Chilli Powder 2tsp
Turmeric Powder 2tsp
Ground Coriander 2tsp
Dried Methi Leaves 4
Urid Dal 250g
Butter 1tbsp
Ginger Paste 2 tbsp
Green Chilli, diced 1
White Onion 1, grated
Tomato Paste 3 tbsp
Single Cream 200ml
Rotis 4
Method
Click below to get cooking!
Pork vindaloo
Ingredients
SERVES: 4
For the Marinade:
Kashimiri Chili Powder 2tsp
Turmeric Powder 2tsp
Ground Coriander 2 tsp
Ground Cumin 2tsp
Crushed Garlic 2 cloves
Ginger, grated 2 inch pieces
Cider Vinegar 3 tbsp
For the Vindaloo
Diced Pork 600g
White Onion 2
Cumin Seeds 2 tsp
Cardamom Pods 4
Casia Bark 1 inch piece
Crushed Garlic 2 cloves
Grated Ginger 2 inch piece
Green Chilli 2
Kashimiri Chili Powder 2tsp
Turmeric Powder 2tsp
Ground Coriander 2 tsp
Ground Cumin 2tsp
Palm Sugar 2 tsp
Cider Vinegar 3 tbsp
Method
2.Add the diced pork to the marinade, mix well to coat evenly and then cover the pork and refrigerate to marinate for 20 minutes
3. While the pork is marinating, chop the onion into wedges
4. Heat 4 tbsp of oil in a large pan over a medium heat and cook the onions until softened, about 5 minutes. Add the chilli powder, turmeric powder, ground coriander and ground cumin to the pan, stir well and cook for 1 minute. You could add a splash of water at this point to prevent the spices from sticking
5. Remove the pork from the marinade and carefully add to the pan
6. Next add the ginger, garlic and green chilli. Mix well and fry together for 2-3 minutes
7. Stir in the onion paste, tomato paste, palm sugar and cider vinegar then cook for 3 minutes on a medium heat.
8. Pour in 800ml of boiling water, mix well then simmer for 5 minutes
9. Finally, taste for seasoning and sprinkle over some chopped coriander. Serve with pilau rice