4 WINTER WARMERS

What's better than a warm open fire and your favourite comfort food on a cold winter night? Get inspired with our top 4 hearty winter dishes we’re cooking and loving.



Ingredients

2 leeks, finely sliced
3 finely sliced cloves of garlic
3 sprigs fresh rosemary, finely sliced
2 tbsp of olive oil
2 carrots, diced
2 zucchini, diced
2 stalks celery, diced
1 tin crushed tomatoes
750ml vegetable stock
1 x tin of Cannellini beans
1 cup frozen peas
1 cup finely sliced kale
Salt and pepper to taste


Method

In a soup pot, sauté leeks and garlic in olive oil over med heat until golden and caramelised.
Add in fresh rosemary and sauté for 2 mins. Season to taste.
Add chopped vegetables, excluding peas and sauté for 5 mins.
Add tinned tomatoes and stock and cook for 30 minutes, stirring occasionally. Halfway through cooking time add tinned beans.
Add kale and frozen peas and allow to simmer for 10 mins.
Serve with fresh parmesan and crusty bread.




Ingredients

For the Lamb: 
1 tbsp olive oil 
1.5kg lamb shoulder
2 tbsp pomegranate molasses
2 tsp cumin seeds
2 cups chicken stock
For the flat Bread: 
2 large Lebanese flatbread
1 teaspoon dried thyme
1 teaspoon toasted sesame seeds
1 teaspoon ground sumac
¼ teaspoon oregano leaves
For the herb, pomegranate & haloumi salad:
1 cup mint leaves, finely sliced
1 cup coriander leaves, finely sliced
2 shallots, thinly sliced
1 pomegranate
1 block of haloumi cheese
1 tablespoon olive oil
Juice of 1 lemon


Method

Preheat oven to 150°C. 
Heat oil in a roasting pan on a high heat
Add lamb and brown on all sides to seal in the juices.
Remove pan from heat.
Drizzle lamb with pomegranate molasses and season with cumin, salt and pepper.
Pour chicken stock around lamb in the pan.
Cover pan tightly with foil and roast for 5 hours, basting occasionally.
Bake, uncovered, for a further 30 minutes or until glaze is reduced to a sticky syrup.
Remove from oven and allow to rest, loosely covered, for 15 minutes.
Increase oven to 180°C.
Mix fresh herbs and shallots, sprinkle with pomegranate seeds and set aside.
Mix dried thyme, sesame seeds , sumac and oregano
Brush flatbread with olive oil and sprinkle with spice mixture.
Place on a baking tray and bake, turning, for 5 minutes or until crisp.
Place a pan over high heat. Slice haloumi into thick slices. Fry in olive oil until golden, turning once.
Place haloumi pieces over herb salad and squeeze over lemon juice.
Break flat bread into large pieces.
Serve lamb with flatbread and herb & pomegranate salad.






Ingredients

Olive Oil
1 onion, finally chopped
1 clove garlic, crushed
500g minced lamb
1 teaspoon cinnamon
Sea salt
125ml red wine
1 tablespoon tomato puree
250ml tomato passata
Zest of 1 lemon
2 ½ tablespoons chopped lemon thyme
3 aubergines cut into thick slices
1 cup béchamel sauce
25g freshly grated parmesan cheese
15g fresh breadcrumbs


Method

Preheat oven to 200 degrees Celsius.
Heat a splash of olive oil in a large saucepan over a low heat and cook the onions for 5 minutes, then add garlic and cook for another 5 minutes.
Then cook the lamb and season with salt and cinnamon on a high heat.
Add wine, tomato puree, passata and bring to the boil.
Add half the lemon zest and 2 tablespoons of lemon thyme before simmering on a low heat for 20 minutes.
Brush aubergines with olive oil, then cook on a hot chargrill pan until golden on each side.
Lightly grease a baking dish and layer aubergine on the base, then a layer of the lamb mixture. Repeat this process until the aubergine and lamb mix is finished; make sure to finish on an aubergine layer.
Pour over the béchamel sauce.
Mix the breadcrumbs, parmesan, leftover lemon zest and lemon thyme and sprinkle over the béchamel sauce.
Bake the moussaka for 30 minutes or until top is golden. Serve with salad.






Ingredients

3 tablespoons dark chocolate chips
1 teaspoon cornflour
⅛ teaspoon salt
1 teaspoon vanilla extract
½ cup of full cream Milk


Method

Mix dark choc chips and cornflour in a microwavable mug
Add salt, vanilla and milk and stir to combine
Microwave for 1 minute and whisk with a fork
Microwave for another 30 seconds and whisk again.
Continue microwaving for 15 second intervals until it is nice and thick
Serve warm with a scoop of vanilla ice cream and enjoy!



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