The above sight will now become a regular feature of our evenings, it is mostly a statement about our current foul weather, rather than a cooking method.
We've now said goodbye to those wonderful warm and sunny late November days, and are into a period of cold, drizzle, and pale grey skies. We have already had two frosty mornings (-1C), and of course there are many more to come. I see predictions of upcoming max daily temperatures of around 6C, and I see us possibly being stuck indoors for some while.
So, slow cooked warming stews are the order of the day. On top of our wood-burner (above) is an Irish Stew, with cheap breast of lamb, spuds, carrots, a quartered onion, and some pearl barley. I later added a few simple herby dumplings. The other pan contained some plain steamed 'greens' (Cavolo Nero). If that doesn't warm us up; I don't know what would.
Other dishes that will soon appear on the wood burner include Coq au Vin, and Boeuf Bourguignon. Amazingly, such slow-cooked dishes are far less time consuming than frying a couple of Pork chops. Everything goes in one pot, then they look after themselves until ready. Baked Potatoes will be prepared in the ash pan underneath the fire box. What could be better?
Out in the country the change of seasons is more poignant than in town, and our meals follow suite. Many town dwellers would see no difference between their July Big Mac, and a January Big Mac, but if we were to eat a Greek Salad at Christmas, or a Lancashire Hot Pot in August, it would seem very odd.
We get tired of endless Greek salads. It's definitely time for lettuce and rocket or some fresh coleslaw. As for the stove, they bring warmth just with that bright red glow. But when the house is smelling of lamb stew or in our case lemon potatoes or a baked octopus then it turns it into a cosy home.
ReplyDeleteBBQs are now a novelty on a sunny Sunday
Our BBQ has been put away until about April, although with some dexterity I could use the wood burner with the door open.
DeleteI may have asked before, but you do have central heating as well, don't you?
ReplyDeleteNo, we have the wood fires, oil-filled heaters, electric blankets, and a few other things. No central heating as such. We're hardy folk.
DeleteThis is going to seem very odd, but it has never occurred to me to use the woodburner as a slow cooker. I do a lot of slow cooker meals in the winter. I also have a set of copper induction pots and pans. I'm sitting here marveling at my own foolishness.
ReplyDeleteThe smoke pipe on ours comes from the back, leaving quite a large cooking surface. It gets very hot.
DeleteSounds delicious. When we spend time at our cabin there is alway something slow cooking on the wood burner.
ReplyDeleteWhy waste the heat? I also think it makes for a lovely atmosphere.
DeleteOne-pot dishes are always easy! Less washing up, too ... But to have them simmering slowly on a fire makes it sound just delightful.
ReplyDeleteI shall be cooking a Coq au Vin on it tonight, with a few spuds baking in the ash pan.
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