Recipe: Jambalaya.
Article/Recipe: High braise.
Includes recipes for: Chickpeas and chorizo sausage braised in tomato sauce, fennel braised with olives and anchovies, osso buco, and slow-roasted Balinese chicken.
Slow roasting encourages all of the fabulous flavours and spices to infuse together to create something bigger than all the individual parts. And it's not just meat and poultry that respond well to slow cooking. Many vegetables release their true flavours and sweetness when slowly braised, and long-cooked sauces can be the beginning of many a welcoming, hearty stew.
One of the benefits of slow cooking is that you can use cheaper, more unusual cuts of meat as well as whole chickens, which allow for nothing to be wasted.
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