“We don’t need to have just one favorite. We keep adding favorites. Our favorite book is always the book that speaks most directly to us at a particular stage in our lives. And our lives change. We have other favorites that give us what we most need at that particular time. But we never lose the old favorites. They’re always with us. We just sort of accumulate them.”
― Lloyd Alexander
Today I’m bringing you a few of my favourites from the blog. These are some of the recipes we cook with quite some frequency at our place. They all have the following in common:
- You don’t need to be a gourmet chef to whip these up (in fact, a novice cook could make them)
- They’re slow cooked to maximise ease of preparation and flavour
- They meet my preferred ‘cook once to eat twice (or even thrice’) philosophy
- They are both versatile and crowd pleasers
- Most importantly, they taste GREAT!
The EASIEST Brisket in the World
Until starting down this rabbit-hole that is all things diet and lifestyle related, I had never actually come across brisket outside of reading about it in American publications. Brisket isn’t really ‘a thing’ in my neck of the woods.
At least, it wasn’t.
Now, it’s totally a thing. The EASIEST Brisket in the World recipe is easily in David’s top three.
Try this puppy winter or summer.
It’s great served:
- with roasted vegetables over a mash of some description
- in tortillas with shredded lettuce and guacamole or smashed avocado
- a the protein base for a breakfast hash
- as a Cottage Pie base (I use this Shepherd’s Pie recipe and sub in brisket)
RIDICULOUSLY GOOD Herbed Slow-Cooked Lamb Shanks
Inspired by Mr Jamie Oliver’s BEST EVER Pukka Spiced Slow-cooked Lamb Shanks, my version has removed all the potentially inflammatory ingredients and added a bit of AIP magic. No tomatoes, chills, seed spices or flour-based thickeners in this baby! No spree…
These RIDICULOUSLY GOOD Herbed Slow-Cooked Lamb Shanks will feed a hungry crowd, freeze well for those nights you can’t face cooking, and have enough vegetables in the recipe that they are easily served over a simple mash.
Hint: they are one of my favourite AIP breakfast dishes with leftover veggies and some homemade kraut!
Easy-Peasy Lemon-Squeezy Slow-Cooked Pork Neck
It must be said that when David and I attempt to agree on a favourite cut or recipe, a pork neck from Linga Longa Farm is right up there. As yet, we haven’t finalised our definitive list… Pork neck is definitely not the cheapest cut of meat but this Easy-Peasy Lemon-Squeezy Slow-Cooked Pork Neck will last the distance in a big way.
In fact, I often freeze some of the shredded pork in portion sizes. Because it’s shredded, it doesn’t take long to defrost on those, “Can’t be bothered cooking” nights.
All those recipe ideas I gave you for the brisket (above) are also good for this pork-number, too. Porky pie is one of my ways to cram lots of vegetables into a dish – especially when it’s topped with a mash of some description.
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, A Room of One’s Own
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Here’s hoping you’ve picked up a little inspiration from some of our favourites.
I’d love to hear what your favourites are…
This post features in the Phoenix Helix Recipe Roundtable.
