Image of lunch: a tomatoey stew type thing with capsicum, zucchini, onion, garlic, chilli, ginger, cherry tomatoes, broccolini and Briesling sardines, and passata, with a side of white rice. I added the sardines at the end, and seperated a serve with none to take to the office tomorrow for lunch!
What I did was: Onion and capsicum with a splash of water, lid on until it’s a bit steamed and water has evaporated. Then add the garlic, ginger, and chilli and butter. Let that get going in there for a bit, then add the passata, cherry tomatoes and zucchini, let that go for a bit, then the broccolini for ~5m at the end. Probably not optimal but worked well!
Only to get the ball rolling. They end up sauteed once the other stuff goes in with the fat. I do it like that because I cook with butter which doesn’t have a great tolerance for heat. So I like to get the onions cooked a bit without burning the butter to start, then once garlic and the rest goes in the onion sautees with those and the butter, but it’s already started its cooking process
I can’t say I have! I’ve been meaning to buy some ghee though for that reason, just haven’t got around to it and have found ways to make do in the meantime 😋
Ooooh. Very very nice. Packed with veg! I presume you cook down the passata first with the aromatics before adding the veg?
What I did was: Onion and capsicum with a splash of water, lid on until it’s a bit steamed and water has evaporated. Then add the garlic, ginger, and chilli and butter. Let that get going in there for a bit, then add the passata, cherry tomatoes and zucchini, let that go for a bit, then the broccolini for ~5m at the end. Probably not optimal but worked well!
Steamed onion! Interesting 🤔 is there a reason you prefer that to sautéing them?
Only to get the ball rolling. They end up sauteed once the other stuff goes in with the fat. I do it like that because I cook with butter which doesn’t have a great tolerance for heat. So I like to get the onions cooked a bit without burning the butter to start, then once garlic and the rest goes in the onion sautees with those and the butter, but it’s already started its cooking process
Aha, I see why now, that makes total sense. Have you tried cultured butter at all? It seems to do a lot better with prolonged/higher heat
I can’t say I have! I’ve been meaning to buy some ghee though for that reason, just haven’t got around to it and have found ways to make do in the meantime 😋