Braising and Stewing
Braising is a gentle cooking method on the stove top. A variety of vegetable can be used; e.g. celery, leeks, fennel, artichokes, red cabbage, onions, or carrots.
- Choose a stove top pan with a close fitting lid.
- Add vegetables to the pan.
- Add liquid or stock to half way up the vegetables, cover tightly.
- Place pan on heat to reach boiling point, reduce heat and simmer.
- For best results braise slowly, adding extra liquid if required.
- If desired, make a sauce with any remaining liquid.
Stewing is a moist cooking method in a lidded dish cooked in the oven. Try a mixture of vegetables such as carrots, celery, garlic, onions, pumpkin, potatoes, tomatoes, mushrooms and kumara.
- Choose an ovenproof dish with a close fitting lid.
- If using meat, brown in a little vegetable oil before adding vegetables.
- Add liquid or stock to just cover vegetables.
- Place lid on, and place dish pan into preheated oven and cook for the required amount of time.