Latest news with #SlowCooking
Otago Daily Times
4 days ago
- General
- Otago Daily Times
Slow and steady wins in health and taste
People want a way to cook and eat that fulfills all the criteria — tasty, healthy, affordable, convenient and comforting. For Olivia Andrews, an Australian food writer, television presenter and co-founder of a meal kit delivery service, this is where slow cooking comes into its own. "Whether made in a dedicated slow cooker, or simply on the stovetop or in a low oven, many of these dishes virtually cook themselves." She is passionate about providing home cooks with perfectly balanced meals following dietary guidelines most people never consider. "Slow cooking whole, unprocessed food turns out to be the perfect way to make healthy, home-cooked food with maximum flavour and minimum fuss." In her book Slow Cooking , Andrews provides methods for both slow cookers and stove top and says one of slow cooking's benefits is it is a very forgiving form of cooking. "You don't need to hover over a meal as it simmers in the slow cooker and many models switch to 'warm' or have timers." It is also economical as you can use cheaper, more flavourful cuts of meat that need lengthy cooking to tenderise them. Her recipes also include substitutions so you can cook with whatever you have in the fridge or freezer. "This means you can take advantage of special offers at the butcher or supermarket." Andrews also suggests scattering the dishes with fresh herbs or adding a gremolata to add contrast and freshness to the tender meat and velvety sauce. Slow cooking is also a handy way to cook dried pulses and legumes instead of resorting to using canned. Andrews advises dishes made in the slow cooker require less liquid added than those on the stovetop or oven as the liquid cannot evaporate. As a general rule, you need about half the amount of liquid in the slow cooker to a traditional recipe. "For the same reason, it's important to let the cooking liquid simmer, uncovered, for a few minutes after adding wine, beer or spirits in order to cook off the alcohol and soften the harsh taste." Some slow cooker tips • Resist the urge to open the lid and let the heat out. • Never cook meat from frozen, thaw meat completely. • Never cook kidney-shaped beans from raw in the slow cooker as it does not destroy the natural toxins in the beans (soak overnight then boil vigorously in fresh water for 10 minutes). The book Images and text from Slow Cooking by Olivia Andrews, photography by Steve Brown. Murdoch Books RRP $32.99 Pork, apple and cider pie Serves 4 Ingredients 3 Tbsp cornflour (cornstarch) 1kg pork shoulder meat, cut into 3cm cubes 3 Tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 Tbsp finely chopped sage 1 tsp fennel seeds, coarsely ground 330ml (1⅓ cups) apple cider 2 granny smith apples, peeled, cored, cut into 3cm cubes 1kg desiree potatoes, peeled, cut into 4cm cubes 50g butter 3 Tbsp milk chopped parsley, to serve In the slow cooker Put the cornflour into a bowl and season well with salt and pepper. Coat the pork in the seasoned flour. Heat 1 Tbsp of the oil in a large frying pan over high heat and cook the pork for about 5 minutes or until browned. Transfer to the slow cooker. Reduce the heat to medium, add the onion, garlic, sage and fennel and cook for 2 minutes or until softened. Add the cider and let it boil for 12 minutes to evaporate the alcohol. Transfer to the slow cooker, along with the apples and mix. Season well with salt and pepper, then cook on low for 6 hours until the pork is tender. Meanwhile, put the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 12 minutes until tender. Drain and mash with a potato masher. Add the butter and milk and mix well. Spoon the potato on to the surface of the pork and apple mixture, making a scalloped pattern with the back of the spoon, if you like. Cook for a further 15 minutes or until warmed through. Serve with chopped parsley. In the oven Preheat the oven to 160°C . Put the cornflour into a bowl and season well with salt and pepper. Coat the pork in the seasoned flour. Heat 1 Tbsp of the oil in a large frying pan over high heat and cook the pork for about 5 minutes or until browned. Remove and set aside. Reduce the heat to medium, add the onion, garlic, sage and fennel and cook for 2 minutes or until softened. Return the pork to the pan, pour in the cider and let it boil for 12 minutes to evaporate the alcohol. Transfer to a 2.5-litre (10-cup) baking dish, along with the apples, and mix to combine. Season well with salt and pepper, then cover tightly with foil and bake for 1½ hours until the pork is tender. Meanwhile, put the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 12 minutes until tender. Drain and mash with a potato masher. Add the butter and milk and mix well. Increase the oven temperature to 190°C. Spoon the potato on to the surface of the pork and apple mixture, making a scalloped pattern with the back of the spoon, if you like. Bake for 15 minutes until warmed through and lightly golden. Serve with chopped parsley. Tamarind and pumpkin sambar Serve this light, hot and sour South Indian lentil and vegetable stew with roti or rice. Serves 4 Ingredients 300g (1½ cups) yellow lentils, soaked for 30 minutes, drained and rinsed 1kg jap or kent pumpkin, cut into 2cm slices 2 Tbsp ghee or butter 1 onion, finely chopped 2 garlic cloves, finely chopped 2 tsp brown mustard seeds 2 Tbsp curry leaves 1 Tbsp tamarind concentrate coriander (cilantro) sprigs, to serve Sambar spice mix 1 tsp coriander seeds 1 tsp cumin seeds ½ tsp fenugreek seeds ½ tsp black peppercorns 1 tsp chilli flakes 1 Tbsp desiccated coconut 1 tsp ground turmeric ½ tsp ground cinnamon In the slow cooker Put the lentils in the slow cooker with 750ml (3 cups) of water. Cook on high for 2 hours. Add the pumpkin and cook for another hour. For the sambar spice mix, toast the coriander, cumin and fenugreek seeds, peppercorns, chilli and coconut in a dry frying pan until fragrant, stirring so they don't burn. Grind to a fine powder using a small food processor or spice grinder, then transfer to a bowl and stir in the turmeric and cinnamon. Heat the ghee in a frying pan over medium heat and cook the onion, garlic, mustard seeds and curry leaves for about 5 minutes until the onion is soft. Stir in the sambar powder, tamarind and 250ml (1 cup) of water, then transfer to the slow cooker. Turn the pumpkin and cook for a further 1-1½ hours until the lentils and pumpkin are tender. Season with salt, then top with coriander sprigs. On the stovetop Put the lentils and pumpkin in a large saucepan with 1 litre (4 cups) of water and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes until just tender, skimming off any impurities. For the sambar spice mix, toast the coriander, cumin and fenugreek seeds, peppercorns, chilli and coconut in a dry frying pan until fragrant, stirring so they don't burn. Grind to a fine powder using a small food processor or spice grinder, then transfer to a bowl and stir in the turmeric and cinnamon. Heat the ghee in a large frying pan over medium heat and cook the onion, garlic, mustard seeds and curry leaves for about 5 minutes until the onion is soft. Add the spice paste and cook for 3 minutes, stirring until fragrant. Stir in the tamarind and 250ml (1 cup) of water and bring to the boil, then tip into the pan with the lentils and pumpkin. Cook for a further 5 minutes until the lentils and pumpkin are tender. Season with salt, then top with coriander sprigs. Seafood chowder A rich and creamy chowder is hard to beat. Serve with crusty bread and perhaps a salad for a soothing supper. You can mix up the seafood, according to what looks good on the day: you could use mussels instead of clams, or try fish and prawns. Serves 4 Ingredients 16 clams (vongole), soaked for 1 hour, drained and rinsed 40g butter 1 leek, white parts only, halved lengthways then thinly sliced 2 garlic cloves, finely chopped 1 rindless bacon rasher, cut into batons 1 Tbsp cornflour (cornstarch) 1 litre (4 cups) fish or seafood stock 1 fresh or dried bay leaf 4 lemon thyme or thyme sprigs, leaves picked Pinch cayenne pepper 500ml (2 cups) milk 150g skinless hot-smoked salmon fillet, flaked into large pieces 12 scallops Chopped parsley, extra virgin olive oil and crusty bread, to serve In the slow cooker Heat a large frying pan over medium-high heat. Add the clams and cover with a lid. Cook for 1 minute until the shells have just opened. Transfer to a bowl and set aside. Reduce the heat to medium and add the butter to the pan. Cook the leek, garlic and bacon for 4 minutes until lightly golden, then sprinkle in the flour and cook for 1 minute, stirring. Gradually stir in the stock, then add the bay leaf, thyme and cayenne pepper. Season with salt and pepper, then transfer to the slow cooker. Cook on high for 2 hours, then turn the slow cooker down to low. Stir in the milk and add the salmon, scallops and the clams with any juices. Cook for 30 minutes until the fish and seafood is cooked through. Serve with chopped parsley, extra virgin olive oil and crusty bread. On the stovetop Heat the butter in a large frying pan over medium-high heat. Cook the leek, garlic and bacon for 4 minutes until lightly golden, then sprinkle in the flour and cook for 1 minute, stirring. Gradually stir in the stock, then add the bay leaf, thyme and cayenne pepper. Bring to the boil, add the clams and cover with a lid. Cook for 12 minutes until they start to open. Add the milk and bring to just below a simmer. Add the salmon and scallops and cook for 2 minutes until the seafood is just cooked through and the clams have opened. Season with salt and pepper. Serve with chopped parsley, extra virgin olive oil and crusty bread.
Sharjah 24
09-05-2025
- General
- Sharjah 24
UAE opens national pavilion at Venice Biennale
A central research question The exhibition Slow Cooking explores a central research question: using the UAE as a case study, how can architecture contribute to enhancing food security? Rising challenges This inquiry comes amid growing challenges facing traditional agricultural systems due to climate change, including soil degradation and rising temperatures. Drawing on extensive archival and contemporary research within the UAE, the exhibition investigates architectural responses to these challenges by presenting design proposals for greenhouse structures. The UAE's agricultural landscape The exhibition situates the UAE's agricultural landscape within a broader global context, examining how architectural thinking can support diverse and resilient food production practices at both individual and community levels. A three-dimensional research methodology Slow Cooking was developed through a three-dimensional research methodology that integrates archival research, fieldwork, and hands-on design and construction. The project proposes a set of design standards for greenhouse structures specifically tailored to hot and arid climates. Interacting with the environment In his opening remarks, His Excellency Sheikh Salem bin Khalid Al Qassimi emphasised the significance of the event, noting that architecture shapes our interaction with the environment and holds the potential to drive sustainable solutions for the future. He added that the UAE National Pavilion's participation in the 2025 Architecture Biennale reaffirms the country's commitment to the global dialogue on design innovation. The Slow Cooking exhibition underscores how local design solutions can contribute to shaping sustainable urban futures. A vital platform He further noted that over the years, the UAE National Pavilion has become a vital platform for showcasing the depth and diversity of the UAE's creative and intellectual landscape. With each iteration, the Pavilion continues to support local talent, foster cultural exchange, and reinforce the UAE's role as an active contributor to global conversations around architecture, art, and design. The increasing recognition of the Pavilion reflects the dynamic and evolving nature of the country's cultural landscape and its dedication to a sustainable and interconnected future through creativity. Purposeful dialogue Angela Migally, Executive Director of the Salama bint Hamdan Al Nahyan Foundation, stated that through the Foundation's longstanding partnership with the UAE National Pavilion, they remain committed to offering a space for meaningful dialogue that inspires new ideas and strengthens connections. She noted that growth, understanding, and dialogue are foundational to the continued evolution of the UAE's exceptional architecture, arts, and cultural scene. She expressed delight in exploring the perspectives on resilience and the role of design in creating a more sustainable future through Slow Cooking. A leading role in shaping the cultural landscape Leila Binbrek, Director of the UAE National Pavilion, highlighted the Pavilion's ongoing leadership in shaping and enriching the country's cultural landscape. This is achieved through initiatives that support architectural discourse within the UAE. She pointed to the journey of curator Azza Al Qubaisi, who began as an intern with the Pavilion in 2024. This year's exhibition presents a new critical perspective not yet applied in this context, proposing a technical and experimental approach to architecture that is future-focused, interdisciplinary, and deeply connected to the realities of today's climate. Food and water security challenges Curator Azza Al Qubaisi emphasised that in light of ongoing shifts in the agricultural world and escalating threats from climate change, the urgency of addressing food and water security—especially in the Gulf region—is increasing. While dominant global narratives around food security often focus on technological innovation, Slow Cooking proposes an alternative: fostering a sense of shared responsibility among local communities. Commitment to creative support Professor Michael Allen, Acting Vice President of Zayed University, noted that the partnership between Zayed University and the UAE National Pavilion is a clear example of their commitment to fostering creativity through research, education, and collaboration. He expressed great pride in supporting the pioneering work of Emirati architect Azza Al Qubaisi, assistant professor at the College of Arts and Creative Industries at Zayed University, in the Slow Cooking project, which explores the evolving relationship between architecture and food production in the UAE. He added that the project provides students and faculty with a direct opportunity to engage with innovative architectural research, demonstrating how bold ideas and academic innovation can translate into real-world impact with local roots and global resonance. Accompanying publication The exhibition is accompanied by a publication titled All Things Delicious: Architectural Recipes on a Slow Flame, edited by Azza Al Qubaisi and published by Kayfa Ta. The book combines research, essays, and creative contributions exploring the intersection of architecture and food production over time. Inspired by cookbooks, it is divided into five main chapters. Texts and illustrations The publication's texts and illustrations highlight agricultural practices in arid and other climates, offering fresh perspectives on our relationship with food production, climate-responsive design, and urban infrastructure.
