Exactly what it says on the tin, a jumble. The first experiment I had with my slow cooker.

The great thing about my Morphy Richimg_3291.jpgards is that the container itself can be placed directly on the hob. It can be used to sear meat before cooking, or to sweat vegetables for the base of a stew. Using a lower heat avoids browning the vegetables, which adds a bitter aftertaste, and helps to draw out water, extracting and concentrating the pungent flavours of onion, garlic, chilli, ginger… whatever you choose to use. This technique, traditionally known as à l’étouffée strengthens the flavours that will percolate the stew as it simmers over a long period of time.

To my base of onion, garlic, and chorizo img_3294.jpgI added chopped sweet potato, carrot and chickpeas. The chickpeas, for once, I cooked from scratch; putting them to soak overnight in some water and boiling them for half an hour the next day. It’s important to cook raw pulses properly as many contain harmful proteins.

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Followed by some paprika, chipotle sauce and tomato purée. After 8-10 hours in the slow cooker, I chucked in some spinach and served it topped it with yoghurt.

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