WIf more of us spend time indoors in the winter, and while we work from home, your oven can double our tasks: making dinner and heating your kitchen in the process. You do not need a slow cooker when your oven can do all the work for you, from tender confit vegetables to a rich and luxurious vanilla cream.
As Anna Jones notes, roasted cauliflower has experienced a renaissance on the restaurant scene in the last few years.
Not only does a whole polished cauliflower look impressive, but roasting it brings out its natural buttery, slightly nutty flavor, and with cauliflower in plentiful quantities at the moment, it is also a cost-effective dish.
Cabbage has an unfair reputation because many of us suffer from the horror of being served slack, graying lots of it in childhood.
But like cauliflower, frying cabbage until it develops a slight charcoal brings another dimension to the flavor. Yotam Ottolenghi combines this with caramelized garlic to raise the traditional potato gratin. Served alone as an indulgent meal or as an accompaniment to a roast.
Gill Meller set out with a clear vision as he developed this recipe: “I wanted to create something similar to the carrots you find in a beef stew after hours of lazy simmering, just without the beef.”
Three hours may seem like a long time to cook carrots, but the effervescent bath and the low oven temperature ensure that the carrots remain juicy and tender.
An Indian restaurant classic, this rogan josh is the perfect centerpiece of the dinner party, swapping the usual lamb in cubes with a whole lamb shank cooked until the meat falls off the bone.
Most spices are easily bought at your local supermarket or Indian grocery store, but it is worth seeking out the black cardamom, which unlike the more commonly known green cardamom has been dried over an open fire and permeates the curry with a deep, smoky flavor.
Juggling host tasks and cooking for dinner parties is always a stressful task, but with some careful preparation, most of the work is done for you with these appealing tacos by Samin Nosrat.
If you start early, your slow-fried pork will be melting tender when your first guest arrives. Prepare slaw, tortillas and spices and leave the collection of tacos to your guests.
Milk and chicken sound like the start of a horrible kitchen experiment, but the science behind this cut in Diana Henry’s recipe results in the lactic acid in the milk tenderizing the meat.
As an added bonus, the milk creates a creamy sauce that will keep your fried chicken even juicier.
It may seem counterintuitive, but “dry pasta really goes in the sauce uncooked”, writes Yotam Ottolenghi about this pasta bag.
His recipe calls for packcheri, a pasta tube that looks like an overflowing macaroni, but you can substitute any large, sturdy pasta, such as rigatoni.
A spicy caper salsa and peppery arugula add brightness to the finished dish.
A “hot bath of oil and aromas” perfectly describes where I would like to see the rest of the Australian winter, but as Yotam Ottolenghi explains, “it is a total transformation of something mild and humble into something rich and luxurious”.
The meaty texture of portobello mushrooms is perfect for being cooked low and slow and the ideal choice for switching things up if you are stuck in a steak and mash.
Using a few modest ingredients: milk, cream, eggs and sugar, this dessert is slowly cooked in a water bath, resulting in the most velvety, tasty vanilla cream.
As pastry chef Ravneet Gill warns, “Brece yourself”.
Frying quinces is the ultimate form of kitchen magic. When cooked, these hard, inedible, astringent yellow lumpy fruits turn into soft, indulgent, glistening pomegranates. Served with a children’s classic – rice porridge – you have the perfect winter food.
Ben Milgate and Elvis Abrahanowicz’s dessert will ensure that your home is not only warm but also filled with an intoxicating aromatic joint.