Home' Greymouth Star : July 2nd 2014 Contents Greymouth Star
8 - Wednesday, July 2, 2014
asseroles and crockpots are a
cook’s best friend. A meal can be
cooked in one pot without constant
Nutritious and mouth-watering
meals are achieved with the cheapest of ingredients
and although the cooking time is long, generally
the preparation time is short.
Crockpots and slow cookers are the same thing.
In 1970, an American company registered the
name crockpot but, like other brand names, the
term is now generic. However, slow cooking can
also be achieved in a casserole in the oven on very
low heat. In general, a casserole in a 160degC oven
will take about two hours to cook. Whatever your
choice, tough, cheap meats turn meltingly tender.
The gentle cooking process gradually breaks down
the connective tissue until the meat is tender and
juicy. The best lamb to buy is boneless shoulder or
forequarter, shanks and shoulder and neck chops.
The best beef buys are chuck, blade, skirt and
topside steaks and gravy beef. The best pork for
slow cooking is the foreloin and pork pieces.
Most casserole recipes cooked in a conventional
oven can be cooked in a slow cooker. Because there
is less evaporation less liquid is required. Some
vegetables such as broccoli and spinach are best
added half to three-quarters of the way through
cooking to prevent them becoming mushy.
Slow cookers work by slowly coming up to
heat — about 100degC — then holding that
temperature for as long as you want the cooking to
last. On the ‘high’ setting the cooker comes up to
heat more quickly than on the ‘low ’ setting.
Vegetarian recipes will take less time to ‘slow
cook’ than meaty recipes so they are best prepared
and cooked closer to meal time and not left to
simmer all day.
Any recipe that takes eight hours in a slow cooker
will take about two hours in a conventional oven at
Crockpot vegetable gumbo
This is a take on a traditional ‘Southern’ gumbo
and includes frozen okra available from Asian
food stores and some supermarkets. Okra helps to
thicken the mixture.
3 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
3 cloves garlic, sliced
2 tablespoons plain flour
11⁄2 cups vegetable stock
400g can each: diced tomatoes, kidney beans,
drained and rinsed
1 cup frozen okra
1 tablespoon Cajun seasoning
Peel and seed the pumpkin. Cut into 3cm cubes.
Place in a crockpot (slow cooker).
Heat 1 tablespoon of the oil in a frying pan.
Saute the onion, until softened. Add the celery
and garlic and saute for 1-2 minutes. Add to the
Heat the remaining oil. Stir in the flour until
golden brown. (This is a traditional step in making
a Southern gumbo.) Stir in the stock and bring
to the boil. Pour into the crockpot. Add the
Cover and cook on low for about 5 hours. Great
ser ved on rice. Ser ves 4-6.
Succulent slow-cooked pulled
1.25kg boned, lean pork shoulder
1⁄2 cup firmly packed brown sugar
1⁄4 cup hoisin sauce
1⁄2 cup each: vegetable stock, balsamic vinegar
3 cloves garlic, crushed
2 teaspoons finely grated root ginger
1 large shallot, diced
1 tablespoon cornflour
2 tablespoons water
Place the pork in a slow cooker or crockpot.
Combine the brown sugar, hoisin sauce, stock and
balsamic vinegar. Mix well. Add the garlic, root
ginger and shallot. Pour over the pork. Cover and
cook on low for 8 hours. Remove the pork to a
chopping board. Reser ve the liquid. Using two
forks, shred the pork into small pieces. Place in a
bowl. Pour the liquid into a saucepan. Combine
the cornflour and water to make a paste. Stir into
the liquid. Simmer, until thickened.
Pour enough over the pulled pork
to moisten well. Ser ve between
hamburger or slider buns topped with a tangy
coleslaw. Or ser ve on rice and top with fresh herbs.
Ser ves 6.
A delicious Greek-style lamb dinner. Trim the
lamb of any excess fat. It can be cooked on low in a
slow cooker for 6-7 hours. Use half the beef stock
required for the casserole.
400g can chopped Italian tomatoes
1kg boneless lamb shoulder
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 each: cinnamon stick, fresh bay leaf
3⁄4 cup each: red wine, beef stock
8 small shallots, peeled but left whole
1⁄4 cup coarsely chopped mint
finely grated rind 1 lemon
2 tablespoons each: lemon juice, olive oil
1 clove garlic crushed
Preheat the oven to 160degC.
Place the tomatoes in a saucepan and simmer
until reduced by about half.
Cut the lamb into 4cm pieces. Heat the oil in a
frying pan. Saute the lamb in batches, until lightly
browned. Place in a casserole.
Saute the onion, until softened. Add to the
casserole with the remaining ingredients for the
Stifado. Pour the tomatoes over the top. Cover and
cook for 2 hours or until tender.
Meanwhile, combine the ingredients for the
Gremolata. Ser ve on top of the Stifado. Ser ves 4-6.
Chicken and cranberry casserole
This casserole an be cooked at 180degC for 1
hour. Slow cooking improves the flavours.
1kg skinned and boned chicken thighs
1-2 tablespoons olive oil
2 rashers rindless bacon, chopped
1 onion, diced
1 teaspoon dried thyme
1 cup fresh or frozen cranberries
1⁄2 cup orange juice
2 tablespoons maple syrup
Preheat the oven to 160degC.
Saute the chicken thighs in batches in the olive
oil in a frying pan until lightly browned all over.
Place in a casserole.
Saute the bacon, until browned. Saute the onion,
until softened. Add both to the casserole. Add the
remaining ingredients. Cover and cook in the oven
for 2 hours. Potatoes can be baked at the same
time. Ser ves 4-6.
carton of wine on your
doorstep. Hey, you
think, this is going to
be fun. I wonder what ’s
in it? It is your monthly surprise
from the New Zealand Wine
You just have to order red or
white or a mix and choose the price
range and they do it all for you. It
is a really good way to try wines
you would never pick off a shelf. It
expands your wine horizon and if
you enjoy one in particular you can
order more of it.
Most people buy their liquor from
the bottle store or supermarket.
Buying it on-line is the alternative,
and it is becoming more popular.
Some offer an on-line ser vice
from an existing liquor store like
Glengarry.co.nz in Auckland,
Regionalwines.co.nz in Wellington
and Vinofino.co.nz in Christchurch,
with a wide range of beer, wine,
spirits and extras like glasses.
Strait on-line companies with
the full range are Sipit.co.nz and
There are many on-line wine
companies and the competition
is intense with special deals
co.nz, Sceniccellars.co.nz .,
Once you register you will get a
newsletter and order form daily,
weekly or monthly.
Some of them are stores, some are
warehouses and some act as clearing
houses selling certain wines for wine
companies. The wine producer will
send the wine to you.
Beercellar.co.nz has 658 beers
in stock from 203 breweries in 21
countries. Craftbeeronline.co.nz has
a good selection and Boutique.co.nz
imports beer from all around the
world: ‘If you want it we can get it,’
Yet more specialised you
can find whisky companies
and Whiskyshop.co.nz and
These on-line choices are for you
to make, it is as simple as pressing
the enter button on your keyboard.
The British boozers are going out
of business at the rate of 28 per
week. Why? The good ones have a
lovely warm feeling, warm like the
beers they ser ve. But cosy may not
be what people want these days.
The successful pubs of Australia
and New Zealand have more
options available besides sitting at
the bar or watching the box.
They have big windows and views.
They offer an outward experience
and covered decks, even with heaters
in the winter. Tom Stainer of the
Campaign for Real Ale blames
the closures on disturbing changes
to the British way of life “because
people are going to the gym more
and they are trying to be healthy”.
Brandy Fino — Into a mixing
glass with ice put 45ml brandy, 15ml
dry sherry and 10ml Glayva. Stir
and strain into a brandy snifter.
“A lush can always find a reason
if he’s thirsty. If he’s happy he takes
a couple of shots to celebrate his
happiness. Sad, he needs them to
drown his sorrow. Low, to pick him
up; excited, to calm him down. Sick,
for his health; and healthy, it can’t
hurt him. A lush just can’t lose.”
— James Cagney, 1951
creationsCrockpot vegetable gumbo
Choice: Saint Clair
A pale gold young wine from
Marlborough with the classic
stone fruit flavours enhanced
with hints of vanilla oak. It has
a good creamy mouthful and
a long aftertaste and is perfect
with a winter dinner. Drink now
until 2017. Dry. $19.
Red Wine Choice:
Don’t drink this wine cold. It’s
awful, you must get it to room
temperature, between 16degC
and 18degC, and get some air
into it by letting it breathe. Pour
out a glass and leave for half an
hour. Patience is required to get
the best out of this excellent
Hawke’s Bay wine. If you are
patient you will experience the
deep fruit flavours of plums,
berries and liquorice supported
by a good tannie grip on your
gumps. Great value, but very
young. Will be at it ’s best in
2016. Dry. $14-$18.
Beer Choice: Epic
A double IPA from a
notorious Auckland craft
brewer. A huge smell of hop
resins blasts your nasal cavity
before your mouth cops more
hops, backed up with barley
malt. According to the label
‘Hop Zombies’ now roam
the streets, Lupulin ichor
oozing from ravaged legions.
Salivating over insane hop
flavours and aromas, the time
is nigh, No more festering
away in hopless oblivion. Join
the Hop Zombie revolution.
500ml 8.5%. $12.
Choice: LOL B
I assume LOL means
‘Lots of Love’ not ‘Laugh
out Loud’. Pleasant
low sugar apple and
blackcurrant fizzy fruit
juice from Indonesia. Easy,
light and refreshing. 250ml.
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