So, even though we are presently living on very basic, meals that require no cooking or use of utensils or mess making in the kitchen, I am craving some yummy winter warmers – you know the ones that provide that internal ‘big hug’!
Did I mention that we are in the throes of moving home? House goes to auction on June 9th and then who knows where? Because we are having lots of open houses and people coming through the house at all times, the house has to be spotless all the time... it’s hard to maintain this in the kitchen!
I am not the cook – my husband does ALL the cooking, he is good at it. There are only the 2 of us at home now, and although he works and I have the time to do it, I know he wouldn’t eat what I made so I have basically given up doing anything creative in the kitchen, other than dishwasher stacking, cleaning the surfaces and putting stuff away.
I am an appreciative audience for his cooking, so long as it is not fried; cooked in/with oil; has carrots; or have pork or pig products (though I am partial to bacon and eggs on weekend). But, with limited time to prepare meals during the week, I would have to wait until the weekend for more complex meals like those I am yearning for at the present.
Here are some of my favourites
Pumpkin soup – I have to add a huge dollop of sour cream to the top of this!
Ingredients (serves 6)
• 1 (about 1kg) butternut pumpkin
• 40ml (2 tbs) olive oil
• 1 large onion, peeled, chopped
• 2 carrots, peeled, chopped
• 750ml (3 cups) chicken stock
• 1 tsp mild paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/2 tsp grated fresh nutmeg
• 250ml (1 cup) creme fraiche
• Pumpkin-seed pesto
• 2-3 tbs roasted pumpkin seeds (see note), plus extra to serve
• 1/2 tsp grated ginger
• 2 garlic cloves
• 1/2 cup fresh basil leaves
• 1 tsp grated parmesan cheese
• 120ml (6 tbs) olive oil
Method
1. To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
2. Preheat oven to 180°C. Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
3. Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.
Notes
• To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for about 10 minutes or until golden.
Makes 2 cups
Ingredients (serves 12)
• 470g chicken livers
• 200g butter, at room temperature
• 1 large eschalot (French shallot), peeled, finely chopped
• 60ml (1/4 cup) brandy
• Salt & ground white pepper
• 80g unsalted butter, cubed
Method
1. When making chicken liver pate, it is crucial to buy very fresh livers. Choose livers that have moist and shiny flesh without any dry patches. Remove from the packaging, place on a plate, cover with foil and keep in the coldest part of the fridge. Use within 2 days. To clean the livers, use a small sharp knife to remove and discard any white sinew. Some livers have greenish patches which must be trimmed or they can give the pate a bitter flavour. Place the trimmed livers in a colander, rinse gently under cold water and then drain. Pat dry with paper towel.
2. Heat 20g (1 tbs) of the butter in a medium heavy-based frying pan over medium heat until it melts and foams. Add half the livers and cook for 30 seconds each side to seal. Cook, uncovered, turning occasionally, for a further 4 minutes for medium-sized livers, or 5 minutes for large livers, or until lightly browned on the outside and slightly pink on the inside. (The moisture from the livers may spatter during cooking, so take care.) Transfer the livers to a plate. Repeat with remaining livers.
3. Add the eschalot to the frying pan and cook over medium-low heat, stirring occasionally with a wooden spoon, for 2 minutes or until soft. Return the livers to the pan and add the brandy. Simmer for 1 minute to remove some of the alcohol, mellow the brandy and help give a full bodied flavour to the mixture.
4. Place the liver mixture into the bowl of a food processor and process, occasionally scraping down the side of the bowl with a spatula, for 30 seconds or until smooth. Transfer a third of the liver mixture to a coarse sieve over a medium bowl, and use a metal spoon to rub and push the mixture through the sieve. Use a spatula to occasionally scrape the mixture from the underside of the sieve into the bowl. Repeat with the remaining liver mixture in 2 batches, scraping all the mixture from the blade and food processor bowl. Sieving the mixture will remove any small lumps and remaining threads of sinew.
5. Return the liver mixture to the food processor bowl. Cut the remaining butter into pieces and add to the liver mixture. Process, scraping down the side of the bowl once, for 40 seconds or until butter is incorporated and the mixture is smooth. Taste and season with salt and pepper.
6. Spoon the pate mixture evenly into two 310ml (1 1/4-cup) ceramic or glass ramekins or small dishes, and use the back of a teaspoon to smooth the surface. Set aside. Place the unsalted butter in a small saucepan and place over medium heat until it just melts. Pour the butter evenly over the surface of the pate. The butter will solidify and prevent the pate from discolouring (due to oxidation) and will lengthen keeping time. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge. Serve with toasted thinly sliced baguette (French stick), mini toasts, crackers, or with slices of nashi fruit or pears.
Notes
• You can buy chicken livers from the fresh poultry section of the supermarket, butchers and specialty poultry shops.
Mains:
Braised lamb shanks
Preparation Time 10 minutes Cooking Time 20 minutes
Ingredients (serves 4)
• 400g macaroni
• 1 1/2 cups (300ml) cream
• 3/4 cup (185ml) milk
• 1 1/4 cup grated tasty cheese
• 1/2 cup grated parmesan
• salt and ground black pepper
• 1/3 cup dried breadcrumbs
• extra 1/2 cup grated tasty cheese
• ground paprika, to serve
Method
1. Preheat grill to high and grease a large baking dish. Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and keep warm.
2. In the same saucepan, place the cream and milk over medium heat. Bring to the boil, reduce the heat, then stir in the cheeses and add a generous sprinkling of salt and pepper. Stir over medium-low heat until cheese has melted, then return the pasta to the pan.
3. Toss to coat the pasta in the sauce, then transfer to the greased baking dish. Sprinkle the pasta with breadcrumbs, extra cheese and a sprinkle of paprika. Place under the hot grill and cook for 2 minutes or until topping is golden and crispy.
Notes
• Pasta is always best cooked al dente (just undercooked, so it is soft on the outside but firm in the centre). This lowers its glycaemic index (GI), which will help stave off hunger for longer.
Rhubarb Crumble
Ingredients
Serves 4
1 large bunch of ripe Rhubarb (1.5 kg.)
1/4 cup castor sugar
1 orange zested to yield 1 dessertspoon
1 teaspoon ground cinnamon
125g plain flour
140g unsalted butter cut into cubes and chilled
80g dark brown sugar
Method
Preheat the oven to 200C.
Remove the leaves from the rhubarb and trim any brown parts off the stalks. Wash the stalks, stringing only if necessary, and cut into 4 cm to 5 cm pieces. Spread the rhubarb out onto a flat baking tray on baking paper. Sprinkle with castor sugar and bake until tender (about 15 minutes).
To make the crumble, mix all ingredients by hand rubbing the butter into the flour with fingertips. In a buttered soufflé mould (or 4 individual ramekins) place cooked rhubarb in the base, sprinkle with crumble mixture and bake 15-20 minutes (or up to 25 minutes) until golden.
Serve with rich cream.What is your favourite winter fare? Share a recipe with me!
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