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.

Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe! Prepare these eisbein pumpkin pancakes for each day of the week.

SERVES 6 // COOKING TIME 4 hours 20 min

INGREDIENTS
For the eisbein
1 onion, quartered
410 g tin chopped tomatoes 2 carrots, chopped
2 garlic cloves
800 g eisbein
2 cups beef stock
For the pumpkin pancakes
2 cups flour
1 cup pumpkin puree
1 egg
2 cups milk
1½ cups water
1 tbsp vegetable oil
1 tsp turmeric
1 tsp salt
For the salsa
150 g pineapple, chopped
150 g cucumber, chopped
2 tbsp parsley, chopped

METHOD
For the eisbein
1. Preheat the 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 15 min. Uncover and roast for another 30 minutes.
4. Allow to cool. Shred the pork.
For the pumpkin pancakes
1. Add all the ingredients to a blender and puree for 1 minute, until smooth and lump-free.
2. Grease a pan with butter and heat over a medium temperature.
3. 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.
To serve
1. Combine the pineapple, cucumber and parsley.
2. Top each pancake with pork and salsa. Roll up and plate.

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

These injere pancakes with spicy berbere chicken make another savoury favourite!

The post Slow-cooked eisbein pumpkin pancakes appeared first on MyKitchen.