Posted 14 January 2013 - 07:12 PM
I agree, it's ace for curries that need a long cooking time.
And, it beats the pants off a slow cooker when it comes to taste, honestly it does. I love my slow cooker in winter for when I need to go to work and have dinner ready when I get home, but the liquid is never as beautifully thick and delicious, and the caramelisation can't be beaten from my chasseur.
I also agree with a slow braised roast, it's just awesome. Try a shoulder of lamb or goat, it's just so delicious.
Another fantastic trick I've found is that it's wonderful for cooking rice. I don't know why, but it always comes out absolutely perfect (absorption method). It's also great for things like biryani.
I often dice pumpkin and put them in a layer on the bottom with olive oil, on the stove, until they get beautifully caramelised. Then I throw in frozen peas and let them cook, then turn it off and stir through fresh baby spinach leaves, basil pesto and cooked pasta. Everybody loves this!
It really does come into its own during winter, so there's not much else I can think of off the top of my head, as I'm not quite into that winter cooking mode right now!