food, Recipes

10 Winter Winners

10 Winter Warming Dishes

Get the recipes for the tasty winter list dishes featured in the June 2011 issue of HL right here... Recipes Raphaella Frame  


•1 onion, chopped •1 carrot, chopped •1 celery stalk, chopped •1 whole chicken •1 bay leaf •salt and pepper •1 litre concentrated chicken stock •tender stem broccoli •sugar snap peas •250g egg noodles •chicken or vegetable wontons Heat a little olive oil in a large pot and lightly sauté the onion, carrot and celery for about a minute. Add the whole chicken, cover with water and add the bay leaf. Bring to the boil, reduce the heat and allow to simmer for about one hour, until the chicken is cooked through and the vegetables are tender. Remove the chicken and bay leaf and set aside. Season the liquid with salt and pepper, and add the stock. Steam the tender stem broccoli and the sugar snap peas, and add them to the soup. Cook the noodles to packet instructions, drain and add them to the soup. Shred the chicken meat and add it back to the soup if desired (you may prefer not to do this if served with chicken wontons). Heat through and serve piping hot with vegetable or chicken wontons. Serves 6  


•375g spaghetti 250g pancetta, diced •3T cream •3 eggs •1,5T flatleaf parsley, chopped •250g Parmesan, finely grated •sea salt flakes and black pepper Bring a large saucepan with salted water to the boil and cook the spaghetti according to the packet instructions. While the pasta is cooking, heat the olive oil in a large frying pan or wok and fry the pancetta until crispy. Combine the cream, eggs, parsley and all of the Parmesan except some to garnish in a bowl and beat together. Once the pasta has cooked, lift it out of the water and add it directly to the wok or frying pan with the pancetta, and toss to heat through. Remove the pan from the heat and quickly add the cream and egg mixture, tossing it through until the sauce has thickened but the eggs have not scrambled. Season to taste with sea salt flakes and black pepper, and serve topped with grated Parmesan. Serves 2  


•1kg stewing beef, cut into 5cm cubes •3 large onions •2 garlic cloves •2T flour •300g chopped carrot •300g button mushrooms •bouquet garni (basil, rosemary and thyme tied together with string) •4 cups of red wine •salt and pepper Season the beef with salt, pepper and olive oil and toss to coat. Pour over the red wine, refrigerate and leave to marinate overnight. Heat a little olive oil in a large, heavy-based casserole dish. Strain the beef and reserve the red wine for later use. Seal the beef in batches, until just browned on the outside, remove with a slotted spoon and set aside. Saute the onions and garlic in the same pot until golden brown. Sprinkle with the flour and add the red wine. Bring to the boil, reduce the heat and simmer for five minutes. Add the beef, carrots, herbs, and mushrooms, and enough red wine to cover all the ingredients. Cover with a tight-fitting lid and allow to simmer for 2 to 3 hours, stirring occasionally. Serve with plenty of buttery mashed potato. Serves 6  


•500g mixed vegetables (butternut, cauliflower, courgette, carrot, broccoli, peas) •1T garam masala •2 t ground cumin •1/2 t turmeric •1 cup plain yoghurt •2 T vegetable oil •1 onion, chopped •2 garlic cloves, finely chopped •thumb-sized piece of fresh ginger, finely grated •750ml vegetable stock •300g Basmati rice •coriander leaves to garnish Preheat the oven to 180ºC. Place the vegetables in a large bowl with the garam masala, cumin, turmeric and yoghurt and toss to coat. Heat the remaining oil in an oven-proof casserole dish or saucepan with a lid, and sauté the onion, garlic and ginger over medium heat until the onion begins to brown. Add the vegetables and sauté for about two minutes. Remove with a slotted spoon and set aside. In the same pot, add the washed Basmati rice, and heat through for about two minutes, tossing to coat in the oil. Return the vegetables to the pot in a layer over the rice, and pour in the vegetable stock. Cover with a tight-fitting lid (or tin foil) and place in the oven for about 30 to 35 minutes. Serve immediately with handfuls of fresh coriander to garnish. Serves 6  


•1/2t ground cumin •11/2t ground coriander •3 green chillies, finely chopped •3t grated ginger •3 garlic cloves, crushed •3 stalks lemongrass, finely chopped •large handful coriander, chopped •zest of 1 lime •juice of 2 limes •2T vegetable oil •8 spring onions, chopped •200ml coconut cream •1T Thai fish sauce •2 kaffir lime leaves •100g mangetout •150g baby squash •3/4 cup broccoli florets •150g baby corn •150g peeled and cooked prawns •handful of fresh coriander Combine the spices, chillies, ginger, garlic, lemongrass, coriander, lime zest and juice and oil in a blender and puree to form a paste. Heat about a tablespoon of vegetable oil in a heavy-based pan, and sauté the spring onions to soften. Add the curry paste, cooking for about a minute, then add the coconut cream, fish sauce, lime zest and kaffir lime leaves. Add the broccoli and baby squash, reduce the heat and leave to simmer for 10 minutes, stirring occasionally. Add the baby corn, mangetout and prawns, stir and heat through. Serve over Jasmine rice with plenty of coriander leaves and a squeeze of lime juice. Serves 4  


•1T olive oil •1/2T butter •1kg skinless chicken pieces on the bone •8 shallots, peeled and finely chopped •1 carrot, peeled and finely diced •1 garlic clove, crushed •300g white mushrooms, roughly chopped •1T plain flour •2 t tomato paste •75ml cup dry white wine •75ml dry sherry •1 1/2 cups chicken stock •1 bay leaf •3/4 cup cream •Salt and pepper Melt the butter and olive oil in a large oven-proof saucepan and add the chicken, browning on all sides. Remove with a slotted spoon and set aside. In the same pot, sauté the shallots, carrot, garlic and mushrooms and add the flour and tomato paste. Continue to cook for two to three minutes. Gradually add the wine, sherry and chicken stock, return the chicken to the pot and add the bay leaf. Bring the liquid to the boil, reduce to a simmer and cover with a lid. Allow to cook for one and a half hours, or until the chicken is tender and the sauce has thickened. Add the cream and heat through, season with salt and pepper and serve with buttery mashed potatoes. Serves 6 to 8  


•300g Swiss Chard spinach •150g Ricotta cheese •nutmeg •salt and pepper •500g Cannelloni tubes •olive oil •1 onion, chopped •2 cloves garlic, crushed •2 fresh tomatoes, peeled and chopped •450g tin chopped, peeled tomatoes •30g butter •2T flour •300ml milk •large handful Cheddar, grated Fill a large saucepan with a quarter of water and bring to the boil. Add the spinach, cover with a lid and allow to wilt until tender. Remove from the heat, allow to cool, and squeeze out all excess liquid. Place the spinach in a food processor with the Ricotta and blend until the spinach is chopped quite small and the mixture has combined well. Fill the Cannelloni shells with as much of the mixture as possible. Heat a little olive oil in a saucepan and sauté the onion and garlic until it begins to brown. Add the fresh and tinned tomatoes, season with salt and pepper and simmer for about 15 minutes. Spread the tomato sauce on the bottom of a ceramic roasting dish and arrange the cannelloni rolls to fit, leaving a little space between each roll. Melt the butter in a saucepan and add the flour. Cook for about a minute, then gradually add the milk, stirring after each addition to avoid any lumps. Cook over medium heat, stirring until the sauce has thickened and is smooth. Season to taste with salt and white pepper, and pour over the filled pasta tubes. Top with the grated cheddar, cover the dish with foil and bake at 180ºC for about half an hour. Remove the foil and place under the grill for a few minutes to brown the cheese. Serves 6 to 8  


•4 large Granny Smith apples •250g mixed frozen berries •1/3 cup caster sugar •1/4 cup butter, melted •1/3 cup brown sugar •2/3 cup flour •2/3 cup rolled oats •1/4t baking powder Peel and core the apples, and chop into smallish cubes. Place in a large bowl with the frozen berries, add the caster sugar and toss to coat. Fill oven-proof ramekins with the fruit. In another bowl, combine the sugar, flour, oats, baking powder and add the melted butter, working it through the mixture well. Tightly pack the crumble on top of the fruit and bake at 180ºC for about 40 minutes, until the top begins to turn golden brown. Serve with whipped cream or crème fraiche. Serves 4  


•200g dried pitted dates, coarsely chopped •1 cup water •1t bicarbonate of soda •100g butter •3/4 cup caster sugar •2 eggs •1t vanilla essence •1 1/2 cups self-raising flour •1 cup, firmly packed brown sugar •1/2 cup cream •100g butter Grease the inside of an oven-proof glass bowl with butter. Place the dates and water in a medium saucepan over high heat and bring to the boil. Stir in the bicarbonate of soda. Set aside to cool slightly. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat in. Fold in the date mixture and flour until well combined. Spoon the mixture into the bowl and smooth the surface. Bake for 40 to 45 minutes or until a skewer inserted comes out clean. Meanwhile, to make the butterscotch sauce, stir the sugar, cream, butter and vanilla in a medium saucepan over medium heat for about five minutes or until the sugar has dissolved and the butterscotch is smooth. Serve slices of the pudding smothered in caramel sauce, and serve with cream or ice-cream. Serves 6 to 8  


Please note that this recipe will be published in our July 2011 issue.