Cooking with intention | Otago Daily Times Online News

As the cold winter days settle in, I find solace in spending quiet afternoons in the kitchen, preparing slow-cooked dishes that warm both the body and the soul. Cooking intentionally, with care and patience, brings a deep sense of satisfaction that is unparalleled.

Taking the time to knead dough by hand, to taste and season with precision, these tactile acts of cooking connect us to our food in a profound way. They ground us in the present moment, engaging our senses fully in the process.

Winter, a season of rest and renewal for the earth, inspires me to mirror this rhythm in my cooking. One of the ways I honor this is by sharing meals with loved ones. Gathering around a table, sharing food and stories, creates a sense of comfort and community that is essential during the cold winter months.

Potlucks have become a staple in my life, especially during winter. With high bills and tight budgets, potlucks offer a way to come together and share the financial burden of hosting. They also provide an opportunity to try new dishes and create lasting memories with friends and family.

The recipes I’ve developed are not only delicious on their own but are also designed to be assembled into sliders for a potluck. While they can be prepped ahead of time, I encourage you to set aside a rainy afternoon to make them from scratch.

Cooking with intention and care is key, especially when preparing dishes to share with others.

Fluffy dinner rolls

Serves 6 (makes 12 rolls)

Prep time 2hr

Cooking time 30min

Tangzhong:

85ml milk

20g flour

Dough:

10g active dried yeast

180ml milk, lukewarm

30g white sugar

430g high-grade/bread flour

30g butter, softened

5g salt

2 eggs

Flaky salt, to garnish

Method

Combine the tangzhong ingredients in a saucepan and cook until a smooth paste forms. Set aside to cool.

Whisk yeast and milk in a bowl and let it sit until frothy. Add sugar, tangzhong, flour, butter, salt, and one egg to the mixture. Knead until smooth and let it rise until doubled in size.

Divide the dough into balls, let them rise again, then bake until golden brown.

See slaw recipe for slider assembly instructions.

Caramelised onion torn mushrooms

This recipe is inspired by my late Nana Jo. She was a whizz in the kitchen, always cooking up a storm whenever we visited. Her pulled pork was at the centre of many a family gathering and has become a symbol of her welcoming generosity. Here I’ve swapped pork for mushrooms, keeping the spirit of her recipe while adapting it to be a little more environmentally conscious. Caramelising the onions brings a deep sweetness that complements the earthiness of the mushrooms.

Serves 6

Cooking time 45min

Mushrooms

2 Tbsp neutral oil

3 onions, thinly sliced

1kg mixed mushrooms, torn into 2cm chunks (see note)

50g butter, melted

2 Tbsp soy sauce

2 Tbsp apple cider vinegar

1 tsp Worcestershire sauce

5 cloves garlic, finely chopped

1 tsp finely chopped thyme

1 tsp finely chopped rosemary

1 tsp dried oregano

1 tsp paprika

½ tsp chilli powder

1 tsp salt

1 tsp ground black pepper

Method

Preheat the oven to 200°C. Line a large oven tray with baking paper.

Heat the oil in a large frying pan over low heat. Cook the onions until caramelised, about 45 minutes. Set aside.

Toss mushrooms with remaining ingredients, bake until golden brown, then combine with caramelised onions.

See slaw recipe for slider assembly instructions.

Bright herby slaw

This slaw is great for using up forgotten veggies in the back of the fridge. Throw whatever you’d like in there; I’ve used lettuce, fennel, celery and spring onions before with great success, but any crunchy winter veg would work. Try beetroot, carrot and silverbeet for a more colourful slaw, or keep it classic with green cabbage. As long as you include a generous pile of herbs and plenty of lemon, it’ll turn out great.

Serves 6

Cooking time 5min

Ingredients

5 cups thinly sliced vegetables (e.g. cabbage, lettuce, celery, carrots, silverbeet, kale, fennel bulb or beetroot)

3 heaping handfuls of roughly chopped fresh herbs (one or any combination of the following: parsley, coriander, mint, dill)

Finely grated zest and juice of 1 lemon

3 Tbsp olive oil

1 tsp white sugar

1 tsp salt

Method

Toss all ingredients together, taste, and adjust seasoning if desired.

To assemble sliders: spread a dollop of your favourite mayo on to a fluffy dinner roll. Pile on the caramelised onion torn mushrooms and bright herby slaw, top with pickled onions, and enjoy.

Alternatively, serve alongside pasta, soup or a hearty stew to brighten up the meal, as a sandwich filling or alongside a simple bangers and mash.