One Pot Meals, For People Who Don't Like Them
Having written recently about my distaste for stews, it got me thinking about how I have always tarnished one pot meals with the same brush. At university I remember zealously telling my housemates that 'I don't like any one pot meals' as they all sat down to a casserole or stew, and I munched a Ryvita.I've always considered a 'one pot meal' to be a meat-based, greasy-water-gravy dish. It wasn't until recently that it dawned on me that actually most of my meals are one pot meals according to the literal definition: a meal made in one pot.
Why did I come around to them as a concept? I now value my time far more than when I was a student when all time was infinite, so anything that reduces cooking faffery, and the subsequent washing up, gets a big thumbs up. Similarly anything that can be made in bulk and portioned up for lunches is useful, and cooking like this helps me to buy less, and therefore waste less.So here I'm on a somewhat evangelising quest to help you too see the light of One Pot Meals. I've provided all my historic grievances, and offered solutions and alternatives to make you desperate for a lovely new casserole dish.
Problem: They're too stodgy
I like a bit of stodge when it comes in a treacle sponge or a roast potato, but there's something about that really rich, bordering on greasiness about a stew that makes me shudder. I don't like that tacky feeling that seems to coat the inside of my mouth. But one pots don't have to be overtly rich.While thinking about this post it dawned on me that risotto is a one pot meal! Duh! I have a recipe for an easy peasy oven baked risotto, but even if you make it traditionally they can be really sharp and light. Add plenty of lemon juice and use aldente fresh vegetables for a zingy, crunchy one pot meal full of flavour and texture.
Problem: I hate stewed meat
This is my big bugbear with stews and casseroles. I hate chewy meat, and even if it's beautifully tender, I'm still waiting for that bit of gristle so much so that I can't fully enjoy it. For one pots now I'll usually cook the meat separately and add it in - whether that's sausages stirred through a pasta dish or lamb on top of a bean stew. I realise that this isn't strictly one pot, but it will reduce your cooking time and taste nicer - I think we can get away with one pot-one tray, right?
Problem: They're too watery
The biggest mistake people make with one pot meals, especially stews and sauces, is putting the pan lid on while it bubbles away. Think about it - the steam rises, condenses on the lid, and falls back into the sauce as water. It never gets a chance to thicken. Keep the lid well away from the pot and allow the steam to evaporate away. Give it the occasional stir to stop the bottom burning, but the sloppiest mixture will only take about half an hour to thicken up really nicely
Problem: Not enough flavour
Linked to the above, even if you've removed the lid and it's still lacklustre, you need to up your seasoning game. For any one pot meal bay leaf, salt and pepper are vital. If it's tomato-based add a few squirts of tomato purée. Try a spoonful of marmite for a salty, umami depth, a little hint of spice (try cinnamon with beef) or a tingly hit of lemon.