Brisket with sweet chilli, soy and ginger. Photo / Babiche Martens
Brisket with sweet chilli, soy and ginger. Photo / Babiche Martens
A bit of forethought can take the hassle out of preparing heart-warming winter dinners.
Slow cooking is one of the simplest ways to prepare dinner at the beginning of the day - mind you, it is often hard to imagine what to eat for dinner when you are bleary eyed, trying to concentrate on brewing a pot of tea and wondering what to haveon your toast as the sun begins to rise.
If you live in a crazily busy house like I do, give a little thought to the basic tasty ingredients - whatever is seasonal, such as onions, carrots, celery and garlic - then add a selection of herbs like parsley, thyme or rosemary, with some diced potatoes which you can take a moment to brown in a little butter and olive oil.
Together these ingredients will provide a rich flavour base for any slow cooked dish. Indeed, they work wonderfully if cooked gently and harmoniously in a slow cooker with chickpeas, lentils, pieces of firm-fleshed fish or an inexpensive cut of meat.
Stock should preferably be home-made but if you have no supplies in the freezer, just grab one or two packets of the good quality alternatives that are now easy to find at gourmet food stores and supermarkets.
The most important ingredient in slow cooking is liquid, so whether you use stock, wine, cream, coconut milk or a combination of all of them you need to make sure you have enough so the main ingredients don't dry out.
If you are turning on the cooker first thing in the morning, make sure the temperature is low to ensure you come home to a hearty, satisfying meal that only needs a bowl of rice, couscous or some fresh crusty bread to mop up the juices.
A crock pot is a bit of a retro delight; if you happen to find one in a second-hand shop, buy it.
It cooks in the same way as the new slow cookers; the only difference that I can tell, after trying both, is the size. I know people who have used them for 30 years and more - a bargain for sure.
Finally, if you have a little more time, marinate all the ingredients in a big casserole all day then cook for three hours before eating.
