Rock the Kitchen: One Pot Wonders

OFTEN SLOW-COOKED, WITH ONLY A FEW SIMPLE AROMATICS, INEXPENSIVE CUTS OF MEAT OR BOLD WINTER VEGETABLES, THESE FAVOURITES CAN DELIVER THE DEEPEST, RICHEST AND MOST SATISFYING BOWLS OF GOODNESS ON EARTH, WRITES ANT ELLIS.

When I think of curreason: lamb, red wine and ries, stews, braises, thyme; beef, vegetables tagines, tray bakes or pot and stout; chicken, garlic roasts from around the and lemon; butternut, yoworld, I envisage hearty ghurt and coriander. Hunfamily meals that, for my gry yet? Just add creamy squad at least, require mashed potatoes, dumponly some fresh bread lings, steaming savoury and a couple of gallons rice, spicy lentils or even of good wine. But beyond pasta and some greens. the end result, let’s talk Mouth-watering! about the benefits of this Thirdly, if you’ve ever style of cooking. wondered what to do with

Firstly, they’re DUH those vegetables or lefteasy: One-pot dishes really overs other than relegate require one thing to be suc them to the bin, salvation is cessful – patience. Some here! Minimise your waste simple preparation and and crank up the flavour, you’re halfway there – just plus, hide the healthy veg remember to keep your etables that kids think they protein moist, and don’t hate by stealth-cooking burn it like a klutz – just let them into ridiculously deli’em go, low and slow, for as cious meals. long as possible and you’re I had a kick-ass chat the heavyweight cooking with my amigo, Durban champion of the world with food legend Shaun Smith. no training whatsoever. Among other things, Shaun

Secondly, they’re so is a celebrity chef, inter versatile you don’t need national judge, culinary a recipe. Aim for balance, educationist, chef school season correctly and keep principal, restaurateur, food it relatively simple, you scientist and molecular can’t mess it up (don’t gastronomist, which frankly quote me). Classic combi over-qualifies him for a nations are classics for a conversation about what

may ostensibly be “stew” – but a couple of hours with Shaun guarantees you lessons in history, geography, science, chemistry, and of course, killing it in the kitchen. Plus, we played the same grungy music scene in different bands in the early 90s, so let’s say Rock the Kitchen sums Shaun up pretty well.

Shaun spoke, I listened carefully as a hailstorm raged outside. If I didn’t feel like getting into the kitchen before, I sure as hell did after we spoke! Here’s some of what he had to say. One-pot dishes aren’t relics of the stuffy domain of snotty French chefs. There are vibrant, seasonal and seriously delicious versions in every cuisine around the world. There are a couple of golden rules to stick to, for example, meat cooked on the bone is the way to go. Cook it long enough and you’ll not only get soft, tender and moist meat that falls apart, but the flavour is multiplied tenfold.

On temperature, pressure cookers can achieve the heat needed to tenderise and develop flavour in far less time, but why rush? Good things take time, and it’s worth every minute. Also, it shouldn’t end in a sloppy bowl of gruel. By using a combination of finely and roughly chopped aromatics, you’ll get a layered,

textured result that’s as good to eat as anything else. Finally, consider the balance between base flavours (browned meat, caramelised vegetables), mid-notes (carrots, peppers, celery, garlic, ginger) and top notes to lift the dish (bright herbs, vinegars, and citrus).

So, oxtail. It ain’t everyone’s bag, but I’m going try and convert a few of you out there. Slow cooked, rich and unctuous, it’s a wholeday deal that’ll make you cry happy tears. I swear.

SHAUN’S OUTRAGEOUS OXTAIL (SERVES 4)

Ingredients

• 1kg oxtail • flour, for dusting • 1 tbsp sunflower oil • 2 onions, 1 roughly chopped,1 finely chopped • 3 carrots, 2 roughly chopped, 1 finely chopped • 2 celery stalks, 1 roughly chopped,1 finely chopped • 1 teaspoon minced garlic • 3 teaspoons dried oregano • ½ bunch thyme • 2 rosemary stalks • 2 bay-leaves • 1 teaspoon salt • 2 teaspoons of black pepper • 2 tomatoes, chopped • 1 teaspoon brown sugar • 330ml beer/white wine • 100ml beef stock

Method:

Dust oxtail with flour and brown in a small lidded pot in oil. Deglaze the pot with stock, loosening any bits stuck on the bottom. Add finely chopped carrot, onion and celery, sauté until soft. Add garlic, herbs, seasoning, tomatoes, sugar, beer/ wine, stock and cover with a lid. Simmer covered in oven on a low heat for 2-3 hours. Add the large diced carrots, onion and celery, simmer covered for another 1-2 hours until meat begins to fall off the bone. Finally, season to taste and serve with buttery mash, green beans and eat in front of a movie you can fall asleep to.

Until next time, convenient and low-stress cooking doesn’t mean junky food, packet sauces or endless beans on toast. Think ahead, cut yourself a break and get stuck into some crazy-good comfort food.

Rock on!

For more info ant@rockthekitchen.co.za