Three pots

In praise of the three pot rule

In some ways this is even more important in a big kitchen where all that bench space can tempt you to reach for one pot after another the moment you feel the need. Yet, for the bachelor kitchen, the three pot rule is equally relevant.

In fact, the only rule more relevant is this one: “Everything in moderation (including moderation)”.

Now, where were we?

Figuring out how the family meal (even on the nights when it is a family of one) can be accomplished with three pots or less is a way of planning the meal project, getting it done with good care and little waste.

My favourite pot is a Le Creuset shallow casserole dish. One of the many things I like about it (apart from it being a gift from good friends) is that the lid handle allows the lid to sit stable and flat, making it the perfect place to rest browned meat or sautéed vegetables.

Like this.

Recipe: Braised steak with onions, mushrooms and red wine

Ingredients

• 1 large onion
• 2 cloves garlic
• 2 tablespoons tomato paste
• 2 tablespoons Lea and Perrins (or other Worcestershire sauce)
• 4 tabasco or birds eye chilies
• 1 double handful button mushrooms
• 1 double handful garden herbs (parsley, oregano, basil)
• 2 round steaks
• 1 cup beef stock
• 1 cup red wine
• 1 cup plain flour
• 1 tablespoon each: dried oregano, ground black pepper
• 2 tablespoons olive oil
• Salt and pepper to taste

Method

• Place flour, dried oregano and pepper in a clean bag
• Halve the steaks and shake in the flour bag one at a time and set aside (like on the lid of your handy casserole dish!)
• Peel and slice onions into rings
• Clean mushrooms (I like to leave them whole for this dish, just trimming the stalks)
• Peel and slice garlic cloves, chop chilies
• Heat oil in a heavy based pan
• Brown steaks on each side, then set aside
• Add onion and drop heat to low. Sauté for a few minutes. Add garlic and sauté a few more minutes
• Turn up heat, then add wine and boil off the alcohol and deglaze the pan
• Add mushrooms and chilies and, once the liquid boils again, add stock, Worcestershire sauce and tomato paste, and again bring to boil. Return the steaks to the pan. Then, when the liquid boils one last time, drop to a very low simmer
• Cover and simmer for one to two hours
• 30 minutes before serving, toss in round beans and cover again
• 15 minutes before serving, toss in garden herbs and cover again

Serve with steamed rice (pot number two)

A two-pot screamer!