Johannesburg - The demand for energy is ever increasing and we should all do our part to reduce consumption and wastage. It’s a case of every little bit helps and even small changes we make when cooking can collectively add up to a big saving.
Here are tips for saving energy:
* When boiling water in a pot always put the lid on so it will boil much quicker.
* Use one-pot dishes and stacked steamers to cook on one ring.
* Match your pots and pans to the size of the rings on your hob to prevent a lot of unnecessary heat loss.
* If you do switch on the oven try to cook more than one thing at the same time.
* If you use a fan oven you can reduce the oven temperature by 10ºC and you can switch the oven off 10 minutes before the end of the cooking time.
* Chop your meat and veggies into smaller pieces to cook faster.
* Try not to lift the lids of your pots too often when cooking as you lose heat and it will take longer to cook.
* Using appliances like pressure cookers, slow cookers, electric frying pans, induction hobs and a Wonderbag or hay box will help reduce electricity consumption.
* Wonderbags are available from The Kitchenware shop in Parkhurst. Call 011 447 7392. Also available from the manufacturers in Durban, call 031 536 8220 for details.
* For more information about hay boxes, see www.thehotbox.co.za
SLOW COOKER BREYANI
Serves 6-8
30g butter or ghee
50g flaked almonds
3 large onions, thinly sliced
15ml vegetable oil
1kg leg of lamb cubes
25g butter or ghee
20ml chopped ginger
4 garlic cloves, crushed
1 red chilli, seeded and chopped
10ml ground coriander
10ml ground cumin
10ml turmeric
15ml garam masala
10ml salt
375ml Greek yoghurt
125ml chopped coriander
125ml chopped mint
250ml water
a pinch of saffron soaked in a little warm milk
500ml basmati rice, cooked until just tender
extra coriander for serving
In a frying pan, heat half the butter and fry the almonds. Remove and set aside. Add remaining butter and fry the onions until lightly browned. Remove and set aside.
Add the oil to the pan and over a high heat brown the lamb in batches. Remove the lamb and place it in the base of the slow cooker.
Heat the extra butter in the frying pan and add the ginger, garlic and chilli and cook over a medium heat for a minute. Add the spices and salt and cook for a minute until fragrant.
Remove from the heat and stir in the yoghurt, coriander, mint and half the fried onions. Add this spice mixture to the lamb in the slow cooker together with the water.
Cover and cook on high for 3 hours.
Spoon the rice over the lamb, then drizzle over the saffron.
Scatter over the remaining onions and nuts.
Cover and cook again for 30 minutes. Serve sprinkled with extra chopped coriander.
* Energy saving note: A slow cooker consumes less electricity than a conventional electric hob.
CHICKEN AND CELERY CASSEROLE
Serves 4-6
125ml plain flour
salt and pepper
1kg chicken thigh fillets, chopped
60ml olive oil
125g streaky bacon, chopped
10ml chopped garlic
1 large onion, diced
2 carrots, peeled and diced
3 celery sticks, diced
1 red pepper, cubed
1 can of asparagus soup
1 can of water
Wonderbag
Place flour and salt and pepper into a bag. Shake to combine. Add chicken and toss to coat.
Heat half the oil in an ovenproof casserole dish and fry the chicken in batches.
Set aside.
Fry the bacon until cooked. Add the vegetables and fry for a few minutes until tender.
Return the chicken to the pot. Add the soup and fill the can up with water and pour over the chicken.
Stir to combine. Cover and simmer for 15 minutes.
Remove from the heat and put into a Wonderbag. Enclose completely and leave for 3-4 hours.
Serve with rice.
* Energy saving note: Cooking the dish entirely on an electric hob would consume up to an hour of electricity.
This way you use your hob for about 20 minutes and cooking is completed in the Wonderbag.
2-MINUTE SPAGHETTI WITH FETA AND WALNUT PESTO
Serves 4
½ packet spaghetti
pinch of salt
1 clove garlic, chopped
250ml flat-leaf parsley, roughly chopped
125ml shelled walnuts, roughly chopped
250ml feta cheese, crumbled
60ml olive oil
2ml ground black pepper
10ml red wine vinegar
Fill a large pot with boiling water from the kettle. Add a pinch of salt. Bring to a rolling boil. Stir in the spaghetti until completely submerged. Partially cover and cook for 2 minutes.
Stir again to mix up the pasta. Cover, turn off the heat and allow to stand for 10 minutes. Do not lift the lid in that time.
Drain the pasta, and toss with the pesto.
TO MAKE THE PESTO: Blitz all the ingredients together in a processor to make a coarse paste.
* Energy saving note: Conventionally spaghetti would need to boil for 10-15 minutes, using this method you only boil it for 2 minutes.
WARM CREAMY PESTO POTATO SALAD
Serves 8-10
2kg baby new potatoes
Sauce
15ml olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
300g tin of evaporated milk
15ml cornflour
60ml bought basil pesto
15ml sweet chilli sauce
125ml sun-dried tomatoes, chopped coarsely
500ml rocket leaves
30ml toasted pine nuts
Put potatoes in a pot and bring to the boil. Boil for 10 minutes. Remove from the heat and place in the Wonderbag.
Seal tightly and leave for 3-4 hours.
It’s also fine to do this overnight.
Remove when ready and pour over the sauce.
SAUCE: Heat oil in a large frying pan, preferably using a gas or induction hob.
Add onion and garlic and cook over a low heat for 5 minutes, or until softened.
In a medium jug, whisk evaporated milk, cornflour, pesto and sweet chilli together until smooth. Add mixture to frying pan, bring to the boil, reduce heat and simmer for 2 minutes or until sauce has thickened slightly.
Transfer to large serving bowl.
Toss through potatoes, tomatoes and rocket.
Season to taste and serve topped with pine nuts.
* Energy saving note: Potatoes boiled on a conventional electric hob would take 30-40 minutes. - The Star