Former leading New Zealand publisher and bookseller, and widely experienced judge of both the Commonwealth Writers Prize and the Montana New Zealand Book Awards, talks about what he is currently reading, what impresses him and what doesn't, along with chat about the international English language book scene, and links to sites of interest to booklovers.
Friday, April 27, 2012
SLOW COOKING with Margaret Fulton
Margaret Fulton is of course one of Australia’s
leading and best-loved cookery experts.
The matriarch of Australian
cooking, she brings over 40 years of experience to show you how to create succulent and
delicious dishes with the versatile slow cooker. First published in 1976 as The Margaret Fulton Crock-Pot Cookbook, this has been fully reworked for use with current day appliances and methods, with
the assistance of Margaret’s daughter Suzanne Gibbs (a leading
food writer in her own right), and accompanied by brand new full-colour photography
Just set and forget your
slow cooker for classic hearty soups, tender meat, pot roasted chickens and
good old fashioned puddings, cooked to perfection and ready when
you need it.
Slow Cooking is likely to become an essential aid for
all busy cooks today and provides recipes for a wide range of dishes including soups,
meats, roasts, fish, vegetables, lentil meals, bread and cakes, desserts,
bottled fruit and breakfasts.
The publishers have kindly agreed to let me share two of the main course meat recipes with you, one I have made and one I plan for next weekend, and these appear below.
About the author:
Fulton OAM, matriarch of Australian
cooking, 'guru', writer, journalist,
author, and commentator, was the first of this genre of writers in Australia. Her original The Margaret Fulton Cookbook,
first published in 1968 (with a revised edition released in April 2010), sold
over 1.5 million copies and taught generations of families how to cook and
entertain. Margaret has been nominated by the National Trust as an Australian
Living National Treasure and in 2009 she was named by a Sydney Morning
Herald panel as one of the 25 Australians who has most changed the nation.
Mediterranean Beef with Chick Peas
Other canned legumes such as red
kidney or cannellini beans may be used instead of chick peas.
1kg (2lb) lean stewing beef (chuck, blade or shin)
2 onions, sliced
2 cloves garlic, chopped
2 tablespoons olive oil
1 eggplant (aubergine), cubed
1 cup stock or water
3 tablespoons plain flour
1 teaspoon ground cinnamon
1 bay leaf
salt and freshly ground black pepper
400g (14oz) can chick peas
400g (14oz) can whole peeled tomatoes
mixed chopped herbs
(parsley with a little oregano or thyme)
11⁄4 cups (250g) couscous to serve
Trim meat and cut into large cubes. In
large frying pan brown meat, onions and garlic in oil; drain. Place in slow
cooker. Add eggplant.
Combine stock, flour, cinnamon, bay leaf,
salt and pepper and pour into slow cooker; stir well. Cover and cook on Low
setting for 8 to 10 hours, or High for 4 to 5 hours.
Half an hour before serving turn to High,
stir in chick peas and tomatoes and cook until heated through and flavours
Meanwhile, place couscous in a heatproof
bowl and pour over 11⁄4 cups boiling water. Cover and stand for 5 minutes.
Fluff with fork. Season to taste.
Serve beef with a topping of chopped
fresh herbs and couscous.
roast with garlic
time: 7–10 hours on Low; 3–4 hours on High
roast pork loin or neck, fragrant with cumin and garlic. Cut a lovely fresh
pineapple into spears to accompany the pork, or add to the sauce before serving
to heat through
2kg (4lb) pork loin, neck or rolled, boned shoulder
2 teaspoons ground cumin
6 cloves garlic, crushed with a little salt
plenty of freshly ground
1⁄3 cup soy sauce
1⁄4 cup white vinegar
1⁄3 cup brown sugar
1⁄2 cup chopped fresh coriander (cilantro)
the rind from the pork. It can be baked separately in a hot oven if you want
crackling. Combine the cumin, garlic and pepper and rub well into meat. Cut the
skin from the pineapple and use some of it to cover the piece of pork. Place
the pork in a slow cooker and cook for 6 to 7 hours on Low; 3 to 4 hours on
High, until almost tender. Discard the pineapple skin then baste the meat with
a mixture of the soy sauce, vinegar and sugar. Return to the cooker for a
further 2 to 3 hours, basting frequently. Remove pork to a platter, skim fat
from sauce in slow cooker and serve as gravy with the meat. Meanwhile, cut the
skinned pineapple into spears or rings and leave fresh, or saute in butter and
use to garnish the pork along with the sprigs of coriander. Serve the pork
carved into slices with steamed rice.