Cosy cooking: six fragrant, flavourful braises and stews | Australian food and drink

Persistence is its personal reward in the case of sluggish cooking. The smells are tantalising and the wealthy flavours make for nice leftovers. What higher solution to spend a winter day?(Pictured above)From marinating the meat to making a spice bag with a muslin material, every step of this hearty Vietnamese traditional provides one other layer of flavour. As the meat, aromatics and liquids simmer away, the richness of the bò kho involves life. Serve it with both a crispy baguette or contemporary egg noodles. Pham recommends including further beef inventory should you go for the latter, to make it a extra “slurpable expertise”.Irina Georgescu’s mâncare de praz cu mӑsline. {Photograph}: Matthew Hague/The Guardian. Meals styling: El Kemp. Prop styling: Anna Wilkins. Meals styling assistant: Áine Fairly-McGrath.This conventional and homely dish from Romania sings with “sweet-tangy notes”, says Georgescu. Two entire leeks (together with the darkish inexperienced elements) are cooked down with coriander seeds for 15-25 minutes. These are then mixed with white wine, vegetable inventory and chopped tomatoes. On the finish, she stirs by lemon juice and olives. Georgescu serves hers with bread, burghul wheat or rice.Georgina Hayden’s sausage, kale and lime black bean stew. {Photograph}: Louise Hagger/The Guardian. Meals styling: Emily Kydd. Prop styling: Jennifer Kay. Meals styling assistant: Lola Salome Smadja.This one pan dish is a weeknight staple in Hayden’s family, with a stamp of approval from each adults and little ones. Not solely a confirmed “lipsmacker”, it’s additionally ridiculously easy, with a base that’s made up of pantry staples – black beans and chopped tomatoes. After frying all of the components, they bubble down collectively within the oven, so guarantee your pan is oven protected. Hayden serves it with tortillas, bitter cream and lime-y avocado, however she says “something goes”.Meera Sodha’s pickled new potatoes with curd rice. {Photograph}: Louise Hagger/The Guardian. Meals Styling: Emily Kydd. Prop Styling: Jennifer Kay. Meals Styling Assistant: Laura Lawrence.These “pickled potatoes” are salt and vinegar chips with out the packet. Though they’re not really pickled, they’re cooked in a manner that mimics the style because of a mix of lemon juice and cumin, turmeric and curry leaves. Place them on a mattress of yoghurt rice and with some salty Indian gooseberry pickles if readily available – they’re Sodha’s favorite accompaniment for this dish.Tom Hunt’s caramelised carrot and chickpea stew with carrot prime chermoula. {Photograph}: Tom Hunt/The GuardianA winter staple, the carrot is utilised to its full glory on this one-tray bake. “You’re getting two components for the worth of 1,” says Hunt, who makes use of the leafy tops to create a tangy chermoula (a herby, oily North African sauce) to accompany the stew. The physique of the carrot is separated and baked with quite a lot of Moroccan spices till “sizzling and effervescent”. Serve straight from the tray, with couscous and yoghurt on the aspect.Noor Murad’s Fega’ata, or bottom-of-the-pot hen and rice. {Photograph}: The Guardian. Meals and prop styling: Kitty Coles. Meals styling assistant: Clare Cole.Gradual and regular wins the race on this “uniquely Bahraini” dish, which takes at the very least 4 hours to organize. Murad says “all the great things occurs” on the backside of the pot. That great things consists of juicy and tender hen blanketed by spicy potatoes, onion, tomato and saffron-infused rice. The ultimate act? When absolutely cooked by and settled, put a platter on prime of the pan and invert the rice combination on to it.