Tips for winter cooking

Thursday, July 10, 2008

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How to Winter

Buy cheaper cuts of meats and use a slow-cooking method, either in a slow cooker or very gently in a heavy-cast iron pot. Cheaper cuts are more flavoursome.
Prepare plenty of soups or broths, or incorporate a stew and soup as an all-in-one, similar to an Irish stew.
Blanch meats first, this helps get rid of any impurities.
Dried pulses such as white beans, kidney beans and lentils are fantastic in soups and stews.
Don't be afraid to experiment with spices and herbs. Lots of these herbs and spices are actually medicinal.
Buy winter vegetables that are in season, such as: bok choy, choy sum, gai laan, wonga bok, avocado, beetroot, broccoli, brussels sprouts, cabbage, carrot, cauliflower, celeriac, celery, fennel, garlic, ginger, horseradish, Jerusalem artichoke, kale, kohlrabi, leek, okra, onions, parsnip, potato, pumpkin, shallot, silverbeet, spinach, Swede, sweet potato and turnip.

Brought to you by Luke Mangan.

Bill Granger's pork with peppercorns

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