Sunday, glorious Sunday! It’s not just a day; it’s a delicious timeout. Your official permission slip to hit snooze on the hustle and bustle, and instead, snuggle up with some serious comfort. As promised in Part 1 of our Sunday culinary series, where we celebrated cosy classics like Tuscan White Bean & Sausage Stew and Slow-Roasted Salmon, we at Essential Flavours firmly believe Sundays are made for turning your kitchen into a happy, bubbling haven. The magic phrase? No rush, just flavour!
Forget those frantic weekday dashes and the “what’s for dinner?!” panic attacks. Sundays are an open invitation to treat your kitchen like a playground, a place where time stretches like warm dough and tantalising aromas do a little dance in the air. We’re not talking Michelin-star stress; we’re talking soul-hugging, taste-bud-tickling, “Oh-my-goodness-this-is-amazing” food. It’s all about cooking slow and letting the good times simmer!
The secret ingredient to this “no rush, just flavour” philosophy? It’s simple! Pick ingredients that make your heart sing, then trust the process. A gentle gurgle from the pot, a slow sizzle from the oven – these aren’t just cooking sounds, they’re the sounds of flavour party prep, requiring less of your frantic attention and more of your blissful anticipation. While your deliciousness is doing its thing, you’re free to curl up with a book, sip on something warm (or something a little stronger), and just enjoy the glorious quiet.
1. ROBUST LAMB & ROOT VEGETABLE WINTER STEW
This stew isn’t just food; it’s a warm hug in a bowl, perfect for chasing away those winter blues. Your lamb pieces will have a slow dance party with hearty root veggies, creating a flavour symphony that only gets better with time. Plus, it practically cooks itself after a little initial mingling!
Ingredients
• 1 tablespoon olive oil
• 800g lamb stewing pieces (like neck or shoulder), trimmed and ready to mingle
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 2 medium potatoes, peeled and quartered
• 1 (400g) can chopped tomatoes
• 4 cups beef or vegetable broth
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• salt and black pepper to taste
• fresh parsley, chopped, for a pop of green (optional)
Method
1. Heat olive oil in a large, heavy pot (such as a Dutch oven) over medium-high heat. Season the lamb pieces with salt and pepper, then brown them in batches. Remove the lamb from the pot and set it aside to rest.
2. Add the onion to the pot and cook for 5-7 minutes, or until softened. Then, add the garlic and cook for 1 minute, until fragrant.
3. Return the lamb to the pot and add the carrots, parsnips, potatoes, chopped tomatoes, broth, rosemary, and thyme. Bring the mixture to a simmer.
4. Reduce the heat to low, cover the pot, and let the stew cook slowly for 2-3 hours on the stovetop (stirring occasionally) or in a preheated oven at 160°C (325°F). The lamb is ready when it’s tender and falls apart easily.
5. Remove the rosemary and thyme sprigs, taste and adjust the seasoning as needed, and serve the stew hot, accompanied by crusty bread for dipping.
2. CREAMY CHICKEN & MUSHROOM BAKE
This dish is pure comfort in a pan! Tender chicken pieces and earthy mushrooms nestle in a ridiculously rich, creamy sauce, all baked until bubbly and golden. It’s an absolute winner for minimal fuss and maximum flavour, perfect for a relaxed Sunday.
Ingredients
• 1 tablespoon olive oil
• 4 boneless, skinless chicken thighs or 2 breasts, cut into 1-inch pieces
• 250g mushrooms, sliced (cremini or white button work great)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 ¾ cups chicken broth
• ½ cup heavy cream
• ½ teaspoon dried thyme
• salt and black pepper, to taste
• ½ cup grated parmesan (optional)
• fresh parsley, chopped, for serving (optional)
Method
1. Preheat your oven to 190°C (375°F) and get ready to create a culinary masterpiece.
2. Heat a generous amount of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season your chicken pieces with a pinch of salt and pepper, then brown them in batches until they’re lightly golden. Remove the chicken from the skillet and set it aside for now.
3. Add sliced mushrooms and onion to the skillet, cooking until the mushrooms are softened and any excess liquid has evaporated (this should take around 5-7 minutes). Stir in some minced garlic and cook for another minute, releasing its fragrant aroma.
4. Sprinkle a layer of flour over the mushroom mixture and stir well for about a minute. Gradually whisk in some chicken broth, ensuring a smooth consistency, followed by heavy cream and dried thyme. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens beautifully – this should take around 3-5 minutes.
5. Return the browned chicken to the skillet, coating it evenly in the rich and creamy sauce.
6. If your skillet is oven-safe, you’re good to go! Otherwise, transfer the mixture to a baking dish and sprinkle some parmesan cheese on top if you like.
7. Pop the skillet or baking dish into the oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly and golden brown.
8. Serve hot, garnished with some fresh parsley if you’re feeling fancy, and enjoy the delightful combination of flavours!
So this Sunday, ditch the complicated plans and embrace the simple joy of your kitchen! Put on some tunes, maybe pour a little something special, and let your culinary journey unfold at its own happy pace. Because when there’s no rush, the flavours don’t just shine; they become a delicious, restful experience that warms you from your toes to your nose!
Which of these winter warmers will be first on your Sunday fun-cook list? Let us know your tasty adventures!