One-Pot Wonders

One-Pot Wonders

By
Matt Wilkinson, Sharlee Gibb
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781743792896
Photographer
Patricia Niven

I love one-pot cooking so much that at one point it was going to be the subject of my third book – that irresistible smell of something ticking away slowly on the stove, filling the house, just can’t be beaten. But one-pot wonders don’t always have to be long, slow European style braises – you only have to go to Malaysia, Thailand or Vietnam and walk the streets lined with stalls to see the huge variety of food that can be cooked in just a single pot.

For me there are many types of one-pot wonders. There are the heavy, warming braises and casseroles and their simpler cousins, the broths and soups. Then you have the curries from many different cuisines, along with the rice-based dishes where you cook on the stove (like paella and, of course, risotto) or bake in the oven (like pilaf or biryani). The next group would be the stir-fries and then lastly, and the one I often forget, are the oven-tray roast numbers – think beautiful chicken leg quarters on a bed of thinly cut potatoes topped with broccoli and tomatoes, the various ingredients added to the oven at different times and the whole lot served on the tray in the middle of the table for everyone to help themselves. Delicious.

I guess these days one-pot cooking fits with our busier, time-poor lifestyles but I think one of the main reasons for its rising popularity is the simple fact that there is bugger-all washing up to do. As a kid who had to wash up and now a professional cook who gets through a lot of dishes, I can definitely see the appeal.

Recipes in this Chapter

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