I am new to this whole slow cooker thing it frightens me a bit- just a bit. The uncertainty, will 6 hours of my life be wasted waiting for something that doesn’t turn out?! I love building flavours in a pan or a pot layering them as you go tasting and adding new dimensions not slow cookers. Mix it all together, turn it on, wait patiently fingers crossed.
- A bigger kitchen means the further I have to hobble trying to carry food and crutches
- I have no idea what my mum has in her pantry, and if it is there- how long ago did it expire?!
- My mum has a rather large collection of crap gadgets
- Its not my kitchen
- I can pretty much stand in one spot and reach the oven, sink and fridge
- A large selection of ingredients that are all in date
- Useful tools I have collected over the years
- Mr Lid to tidy up after me
Last night we pulled a chicken out of the freezer- today I am going to attempt to recreate one of my mums chicken curry’s- now don’t get excited she is not exotic and born in Thailand, or Indian she is a home cook born in Wairoa raised in Ngaruawahia by Dutch parents who came out after the war- but that is another story.
Serve with rice and fried cabbage a’la oma
Cabbage a’la oma
Thinly slice green cabbage, heat oil in a pan throw in cabbage and sprinkle on some sugar (about 1 Tbs)
Season with salt & pepper and coo quickly!
The sugar helps bring out the natural sweetness of the cabbage, cabbage is lovely when just cooked leaving the thicker bits with a bit of crunch- I love raw cabbage as a snack with salt