July Recipes – Winter Warmers

1 July 2019

 

 

 

Chicken & Potato Provencale

INGREDIENTS

8 chicken thigh fillets, trimmed and halved

flour, for dusting

salt and cracked black pepper

1 onion, sliced

3 garlic cloves, crushed

2 1/2 cups (625ml) liquid chicken stock

3/4 cup (180ml) white wine

4 thyme sprigs

8 slices (120g) pancetta, cut into strips

6 chat potatoes, halved

1/2 cup whole green olives

 

 

METHOD

Step 1

Toss the chicken in a little flour, salt and pepper, and shake off excess.

Step 2

Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened.

Step 3

Add the garlic and cook for another minute.

Step 4

Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.

Step 5

Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.

 

 

Caramel Apple Pudding

INGREDIENTS

5 large Granny Smith apples, peeled, cored, sliced 1cm thick

1 2/3 cups (250g) plain flour

2 teaspoons baking powder

250g caster sugar

200ml milk

150g unsalted butter, melted

2 eggs, beaten

1 cup (200g) light muscovado sugar or light brown sugar

1/2 cup (125ml) golden syrup

Icing sugar, to serve

Thick cream, to serve

 

METHOD

Step 1

Preheat the oven to 180°C. Lightly butter a 2.5-litre baking dish.

Step 2

Place apples in the prepared dish. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.

Step 3

Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring.

Step 4

Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden.

Step 5

Dust with icing sugar and serve with cream.

 

 

Veggie Pasta Bake

 

INGREDIENTS

500g penne pasta

6 rashers bacon, rinds removed, chopped

6 stalks silverbeet, leaves removed

1 zucchini, trimmed, diced

1 carrot, peeled, diced

3 stalks celery, trimmed, halved, sliced

150g green beans, trimmed, cut into 2cm lengths

250g button mushrooms, sliced

1 red capsicum, diced

737g bottle tomato pasta sauce

3 cups grated cheddar cheese

 

METHOD

Step 1

Preheat oven to 200°C. Grease a 6cm-deep, 28cm x 35cm (base) baking dish. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender.

Step 2

Meanwhile, place bacon on a microwave-safe plate. Cover with paper towel. Microwave on high (100%) for 2 to 3 minutes or until bacon is cooked through. Set aside.

Step 3

Chop the silverbeet leaves. Place in a large, microwave-safe bowl. Add zucchini, carrot, celery and green beans. Microwave on HIGH (100%) for 4 to 5 minutes or until carrot is tender. Add mushrooms, capsicum and bacon. Stir to combine.

Step 4

Drain pasta and return to the saucepan. Add vegetable mixture and pasta sauce. Stir to coat. Spoon into prepared baking dish. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden. Serve.

 

 

 

 

Spiced Red Wine Poached Pears

 

INGREDIENTS

500ml (2 cups) dry red wine

70g (1/3 cup) caster sugar

2 whole star anise

2 x 7cm cinnamon sticks

1 Vanilla Bean, split

4 just-ripe packham’s triumph pears, peeled

1 x 250g ctn mascarpone

2 tablespoons icing sugar mixture

2 teaspoons rosewater

 

METHOD

Step 1

Combine the wine, sugar, star anise, cinnamon and vanilla bean in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the pears and bring to the boil. Reduce heat to low and simmer, turning occasionally, for 1 hour or until pears are tender. Use a slotted spoon to transfer pears to a heatproof bowl.

Step 2

Increase heat to high and bring the syrup to the boil. Cook, stirring occasionally, for 10 minutes or until syrup thickens slightly. Pour over the pears and set aside for 10 minutes to cool. Cover with plastic wrap and place in the fridge for 4 hours to chill.

Step 3

Place the mascarpone, icing sugar and rosewater in a medium bowl and stir to combine.

Step 4

Transfer the pears to a serving dish and drizzle with syrup. Serve with rosewater mascarpone.