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The simmer – Part 1

I think my favourite cooking techniques are the slowest.  Today I slow-roasted some red capsicums and tomatoes:


(mmmmm, can’t you hear the sizzling?…I rubbed them with olive oil, balsamic vinegar, and salt and pepper, and then left them at 150°C for about an hour). Then I chopped up some carrot, garlic, chillies, ginger and onion, and sweated those in some butter for a while; then threw in the above, peeled and chopped, with some tinned tomatoes, basil, bay leaves, a dried, smoked, chipotle chilli and a bit of salt.  Oh, my, yes.


This is the pre-serve, simmering-actively shot.  After simmering all afternoon, from about 12:30 until 4:30, I fished out the dried chilli and bay leaves, and puréed the rest. Spicy, robust, smoky and deeply flavoured: magnificent.  I served it with some grilled cheese-on-toasts, which were generously spread with my Dadini’s Hot Stuff tomato relish.  A perfect match, I might add, especially when built upon a slice of M’s fine home-made bread.

I’m in love with the slow-moving cooking.  It’s rich, deeply-flavoured, savoury and you get to spend the whole day inhaling the heavenly vapours of your labours.  (Plus, being daft and easily-distracted, I can wander off, do other stuff, and then come back to the delightful surprise of a whole pot of soup waiting for me! Whee! As well as easily-distracted, I am also forgetful.)  This is my favourite kind of Sunday: slow, savoury, resonant with the smells of all the things I don’t have time to cook on weekdays. (Well, I do, but I don’t like making everyone wait until eight o’clock for dinner.)

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