Something for the weekend: Relax with our recipes for a slow cook dinner

The rain is here for the weekend so unwinding at home with some comforting dishes is at the top of our agenda. Here are some low-maintenance slow-cook favourites

From tasty chicken to a delicious vegetarian delight, there's a comforting dish to suit all tastes here

Roasted chicken legs with olive oil mashed potato

recipe by:Michelle Darmody

Whether you're on a budget or not, chicken legs are a fantastic choice, especially when you have the time to give them a long slow cook

Servings

4

Preparation Time

 10 mins

Cooking Time

 35 mins

Total Time

 45 mins

Course

 Main

Ingredients

• potatoes, cut into even sized chunks

• 4 onions, cut into slices

• 8 chicken legs

• 1 tbsp honey

• 1 tbsp smoked paprika

• good fruity olive oil – about 60ml for every large potato

Method

1. Rub the chicken legs with the honey, sprinkle with the paprika and season well.

2. Place into an oven heated to 180°C on a bed of the sliced onions. Roast until the chicken is cooked through and the onions are completely softened. About 35 to 40 minutes.

3. Place the potatoes into a saucepan and cover with water. Bring to a simmer. I find that a slow simmer gives better results than a fast boil.

4. Cook for 10-15 minutes, or until they are tender. Drain and then place the potatoes back into the saucepan and proceed to mash them well. You can then add your olive oil and seasoning and mash again until it is smooth.

5. Serve the chicken legs on the mash with the onions underneath.

 

Ottolenghi’s cauliflower roasted in chilli butter

recipe by:Darina Allen

Cauliflower is a humble vegetable, but if you feed it with oil or butter and slow-cook it, it will develop an intense sweetness and depth

Servings

4

Preparation Time

 10 mins

Cooking Time

 50 mins

Total Time

 60 mins

Course

 Side

Ingredients

• 2 large whole cauliflowers, with leaves (1.9kg)

• 2 onions, peeled and cut into eighths

• 8 red chillies, whole with a vertical slit cut into them

• 1 lemon, cut into wedges, to serve

• Salt

• For the chilli butter:

• 120g unsalted butter, melted (or 120ml olive oil, if you want to keep it vegan)

• 110ml olive oil

• 1 ¼ tbsp red bell pepper flakes

• 2 ½ tsp tomato paste

• 1 ¼ Urfa chilli flakes

• 90g rose harissa (adjust according to the brand you are using)

• ¾ tsp Aleppo chilli flakes (or 1/3 tsp regular chilli flakes)

• 3 garlic cloves, crushed

• 1 ½ tsp caster sugar

Method

1. Trim the leaves at the top of each cauliflower, so that about 5cm of the actual cauliflower is exposed. Cut both cauliflowers into quarters lengthways, making sure the leaves remain attached at the base.

2. Fill a very large pan (large enough to fit all the cauliflower quarters) with well-salted water and bring to the boil.

3. Once boiling, blanch the cauliflower quarters for 2 minutes, weighing them down with a lid a little smaller than the pan to ensure they stay submerged. Transfer to a colander to drain well. Preheat the oven to 180°C.

4. Mix all the ingredients for the chilli butter together in a small bowl with 1 teaspoon of salt. Place the cauliflower quarters, onions and chillies on a very large, parchment-lined baking tray and pour over the chilli butter. Carefully mix to make sure everything is very well coated (gloved hands are best for this). Arrange the cauliflower quarters so they are spaced apart as much as possible; one of the cut sides of each quarter should face down, so the leaves are exposed.

5. Roast for 30 minutes, baste well, then turn the heat down to 170°C and continue to roast for another 35-40 minutes, basting twice, until the cauliflower is very well browned and the leaves are crispy.

6. Transfer everything to a platter, spooning over the remaining chilli butter and browned aromatics from the baking tray. Serve at once, with the lemon wedges alongside.
   From Flavour by Yotam Ottolenghi