Gennaro Contaldo has a slow cooking cookbook out from the fine folks at Harper Collins in Australia. Gennaro is a master of Italian cooking, hails from Minori in Amalfi, co-presents TWO GREEDY ITALIANS on BBC2 and is one of Jamie Oliver’s greatest influences. Harper Collins sent me a copy of his cookbook and it is a sensation. It is not a “slow cooker/ crockpot” cookbook, it is a cook book for slow cooking. If you want to adjust recipes to cook in the slow cooker then that is up to you, this is for stove tops, ovens and nuanced cooking. You can buy it from all good book stores or you can buy it via HERE.
Gennaro is a classic rural rustic chef (wonder where Jamie got it from? :)) the recipes use a lot of inexpensive cuts and most of them are incredibly affordable. There are over a hundred recipes ranging from soups to stews, pasta sauces, meats, roasts, soft breads and desserts. This has become a staple in my house, it is my ultimate winter cookbook and the smells Gennaro has brought to my house I will eternally be grateful for.
The peeps at Harper Collins gave us a list of recipes we could cook and review with the book release and I chose something very different from the norm, as opposed to presenting a huge stew or lasagne I thought I would cook a side; a simple, affordable slow cooked side dish I served with my slow cooker corned beef in a horseradish sauce.
The odd thing though, the simple carrot side dish stole the entire meal. I cooked this for my parental units and my mum asked a few times, “why are you not serving any other vegetables?” my stepdad stated “I am not a fan of carrots generally but this was sensational.” Thank you Gennaro, got the old guy eating carrots again :). And while the carrots were sufficient and the hero of the meal some mash would have also been nice – silly mum’s always knowing best 🙂
This is just delightful and packed with flavours to celebrate and compliment the carrot. Please enjoy Gennaro’s CAROTE AL FORNO CON ERBE or in the gringo language – BAKED HERBY CARROTS.
YOU WILL NEED:
2 shallots finely sliced
1 celery stalk, roughly chopped
500gms of carrots chopped up into large chunks
2 TBSP olive oil and some extra to drizzle
2 bay leaves
3 sprigs of thyme
8 sage leaves
2 TBSP chopped fresh parsley
150ml vegetable stock
YOU WILL NEED TO:
1) Preheat oven to 180C/ 350F/ gas mark 4. Put the shallots and celery in an ovenproof dish and put carrots on top
2) In a bowl combine olive oil and S&P and put over the carrots. Scatter with herbs and pour over the stock. Leave to infuse for 15mins.
3) Cover with foil and bake for one hour. Remove the foil, drizzle with oil, and bake for another 15mins.
4) Remove from oven, rest for 5mins before serving.
5) Serve with your roast of choice – mine was a yummy corned beef in a horseradish cream sauce.
Big thanks to Harper Collins and Gennaro for this fantastic cookbook!!!