Why rush greatness? Deep flavours, tender textures and all the cosy comfort you crave – these slow-cooked dishes are more delicious and decadent than ever.   

Slow-cooked eisbein with pumpkin pancakes 

Serves 6  

Ingredients 

For the eisbein 

1 onion, quartered
1 can (410g) chopped tomatoes 
2 carrots, chopped
2 cloves garlic 
800g eisbein
2 cups beef stock  

For the pumpkin pancakes 

2 cups flour
1 cup pumpkin purée
1 egg
2 cups milk
1½ cups water
1 Tbsp vegetable oil
1 tsp turmeric
1 tsp salt 

For the salsa 

150g pineapple, chopped
150g cucumber, chopped
2 Tbsp parsley, chopped 

Method 

1. Preheat oven to 180°C.
2. Add the veggies to a casserole dish and top with the eisbein.
3. Add the stock, cover and roast for 3 hours and 15 minutes. Uncover and roast for another 30 minutes.
4. Allow to cool. Shred the pork.
5. 5. Add pancake ingredients to a blender and blitz for 1 minute, until smooth and lump-free.
6. 6. Add butter to a large pan over medium heat, add ¼ cup of pancake batter to the pan and swirl to coat. Cook for 1 minute. Flip and cook for another 1 minute. Repeat with remaining batter.
7. Combine salsa ingredients. 
8. Top each pancake with pork and salsa. Roll up and plate.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Slow-cooked lamb pizzas with yoghurt and walnuts 

Serves 4

Ingredients 

For the lamb pizzas 

Olive oil, to fry
2 × 300g lamb shanks
1L beef stock
1 can (400g) chopped tomatoes
¼ cup lemon juice
1 onion, diced
3 cloves garlic, crushed
1 Tbsp cumin
2 tsp smoked paprika
1 tsp coriander
1 tsp cardamom
1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper  

To serve 

2 store bought pizza bases
Handful mint
Double-cream yoghurt
50g walnuts, chopped and toasted 

Method 

1. Preheat oven to 160°C.
2. Heat some oil in a pan and sear the lamb for 5-8 minutes until browned all over. 
3. Place lamb with remaining ingredients in a large ovenproof pot. Add a little water if needed, so the meat is covered. Bring to a simmer and cook for 10 minutes.
4. Transfer the pot to the oven and cook for 2 hours, until the meat falls off the bone.
5. Remove lamb from the pot and carefully shred. 
6. Place meat and ½ cup cooking liquid on each pizza base. 
7. Bake for 10-12 minutes, until the base is crispy. 
8. Serve topped with mint, yoghurt and walnuts.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za 

Slow-roasted pork crown with baby tomatoes 

Serves 8

Ingredients 

10 thyme sprigs
2 tsp paprika
⅓ cup olive oil
3.5-4kg pork crown
500g baby tomatoes
1 Tbsp sugar
3 feta wheels  

Method 

1. Preheat the oven to 200°C.
2. Combine thyme, paprika, salt, pepper and 2 Tbsp of olive oil. 
3. Rub the pork crown with the spiced oil until fully coated.
4. Transfer pork to a roasting tin and cover the bones with foil to prevent burning. 
5. Roast for 1½ hours.
6. In a bowl, combine the remaining olive oil, tomatoes and sugar, season.
7. Remove the pork from the oven, scatter over the tomatoes and return to the oven for another 30-50 minutes, until cooked through and tender.
8. Allow the pork to rest for 30 minutes before carving. 
9. Serve with the feta crumbled over it.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery // HMimages.co.za  

The post Low and slow: 3 delicious and decadent slow-cooked meals  appeared first on MyKitchen.

The best thing about roasting is it requires little to no attention. You can leave this pork crown with baby tomatoes in the oven to slow-roast while you go about your day.

SERVES 8 // COOKING TIME 2 hours 20 min

INGREDIENTS
10 thyme sprigs
2 tsp paprika
⅓  cup olive oil
3.5–4 kg pork crown
500 g baby tomatoes
1 tbsp sugar
3 wheels feta

METHOD
1. Preheat the oven to 200°C.
2. Combine thyme, paprika, salt, pepper and 2 tbsp olive oil. Rub the pork crown with the spiced oil until fully coated.
3. Transfer to a roasting tin and cover the bones with foil to prevent burning. Cook in the oven for 1½ hours.
4. In a bowl, mix the remaining olive oil, tomatoes and sugar. Season with salt and pepper.
5. Remove the pork from the oven, scatter the tomatoes over it and return to the oven for another 30–50 minutes, until cooked through and golden brown.
6. Allow the pork to rest for 30 minutes before carving. Serve with the feta crumbled over it.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto & Sean Dollery // HMimages.co.za

Once you’ve mastered this roast, try your hand at our beef prime rib roast with white-wine sauce.

The post Slow-roasted pork crown with baby tomatoes appeared first on MyKitchen.